Tabletop ovens, stoves ...

Yulyash @, convection helps to keep the temperature even. The crust appears a little faster. Plus sausage if it comes in handy. But j @ ne said correctly, there is no special sense from it in mini ovens, at 2 levels the oven will not work anyway. If the oven is on 2 levels at once, you need something like Roller Grill FC 260, where the location of the fan and the fan itself are different. Simfer is an attractive stove, but somehow it's a pity to give such a sum, this is already the initial level of professional technology. Although it's up to you to decide. for me gastrorag is more versatile. It is made of stainless steel, there is a ceramic one, the shades are hidden and adjustable separately, the internal height is 20 cm.There are also disadvantages - it weighs 30kg)

And I like my oven Simfer 4597. Yesterday I made a Servilad-type sausage and I am very pleased with the result. The temperature in the oven was regulated using a thermometer for the oven, and the time was set for the general cooking of such a sausage, even 30 minutes remained in stock when the temperature probe signal sounded about the readiness of the product. I used only the temperature regulator, gradually increasing it to the desired one. Convection was turned on only at the first stage, so that it dries faster, then turned off and no longer turned on. I also included convection when I defrosting cod steaks just for the experiment (I usually defrost pollock briquettes for cutlets in the microwave). Maybe there are even better stoves, but I don't need another one. I bought it for baking and for the creation of sausages.

velli, but who can argue, the stove is better than many. For me personally, only the temperature did not suit the maximum, I like to bake pizza quickly) If it were 300, I would also take it. And what temperature did you manage to catch on the cervelat? and what range does it hold? Delta is about 5 degrees in both directions

I was also interested in the gurman gr-457-e model. No convection, but power 2000. Electronic control but manufacturer china

Yulyash @, Convection is a good thing, but in devices of a higher class, you should not chase it. And China is not scary, China produces everything, you just need to choose a specific copy carefully, there is a lot of marriage. If through the Internet, then pay 300 rubles to inspect and check before sending. But the model must be examined alive. And then all the pictures are beautiful.
about management ... What is there to manage? I set 3 parameters and that's it, the handles are easier and I think it's cheaper to repair. You see that the thermal insulation of the case is good, the glass is double, the internal dimensions are at least 17-18 in height and wider in area. Power parameter is relative. In a gourmet, I suspect 2000 because the oven is large, and the thermal insulation is only in the control area, so it will also heat the room. Delta melted a lot of good things for me)

Then I finally got confused)))) which stamps with double glass, volume 42-45 and affordable so as not to hit hard

Then I finally got confused)))) which stamps with double glass, volume 42-45 and affordable so as not to hit hard

And I will listen to advice ... I want to go to the garden, and her only stand there on the refrigerator.

Yulyash @, Simfer is probably the most budgetary option with the given parameters, although I did not see what he has inside. In a little budget stoves, there is exactly insulation only from the bottom and a small piece where the control panel is.
Of these, I would have looked Simfer M 4572 or Simfer M 4506. Although for me Gastorag EPZ-1M is steeper than all possible options up to 25 tons. And if it is more expensive, then you already want steam

I gave my daughter-in-law a Mini oven Simfer M4297. She is very pleased. And I have Shteba KV 41. Also happy.
now my mother-in-law wants something budgetary (quite budgetary) for 30 liters. I think what to take ...

Good afternoon, dear members of the forum! I read everything from the first to the last page, but did not find the information I needed. Please help to navigate. We need a small stove for 2 people. for roasting meat, fish and vegetables. I bake bread in a bread machine, I don't bake pies and muffins. Chose ARIETE 971, 18 l, 1000 watts. Fits me in price and size. Can someone tell me how functional and high-quality this stove is. Should I take it?
Or maybe it's better to take STEBA KB 19?

Finally, we bought a simfer mini-oven only not beige for 42 liters. and black for 36 liters. Model m3629 is beautiful. Included, it is heated of course strongly on the sides and back. Stinks on first start (calcination). I haven’t cooked yet, I can’t say about baking. I would like to find a topic where recipes are shared.

Good day, members of the forum! I also choose a mini-oven. I'm going to use it for baking pies - buns, etc. I was looking for models with convection, but after reading the forum I doubted ... I thought that when baking dough products, you need to set the top-bottom heating-convection mode throughout the entire baking time of the product. But I see that here some do not use convection at all, or turn it on for a short time. If possible, tell us in more detail on which modes you will bake the pies. I looked closely at the SIMFER M4577, SIMFER M4572, at worst SIMFER M 3617, or the Moulinex OX485832 Mini-oven and the Moulinex OX464E32 Mini-oven. And after reading the forum, I think, maybe I don't need convection and other bells and whistles, take a simple Mini-oven SIMFER M3224 or SIMFER M3222 and I will be happy?

here some do not use convection at all, or turn it on for a short time. If possible, tell us in more detail on which modes you will bake the pies.

I just practically do not use convection, except that at the end I bake pies on the top + bottom mode. The baking temperature will have to be selected individually, since sometimes the ovens overestimate or underestimate the set temperature. A couple of times you need to test the correspondence between the temperature in the chamber and the set temperature at the new stove, and then everything is like clockwork. Watch the material on convection from anywhere from 4:30 minutes to the end.

I have a Shteba of 28 liters and I also don't use convection. Everything is perfectly baked evenly and baked on top and bottom. Desktop stoves have a small volume, respectively, the air inside the chamber warms up evenly. Convection is needed mainly for a large internal volume, when baking on 2 trays, so that the temperature is the same everywhere inside.

Good day! Girls thanks for the answer and the detailed explanation. Also, if possible, tell me how you determine the distance between the upper and lower heating elements? It is clear that if the stove is at home, then you can try it on, but if you meet in absentia? I liked this model Moulinex OX444832, (I love the Moulinex technique!) The volume is 19 liters, the dimensions are 28 * 46 * 31 cm. But I don’t know if anything other than a low shelf will fit into it? I have not found information about the distance between the tens. Oddly enough, even the grill and convection are present in it, but it is not clear why they are needed with such a small volume?



Of course, I would like more volume ... But at the beginning of the topic, one of the participants praised her 16-liter stove very much, said that everything in it bakes perfectly, besides, the baby warms up quickly ...

I liked this model Moulinex OX444832

I looked at the MVideo online store. She has a 2 hour timer and that's great. Then 6 operating modes and 2 years warranty are also excellent.

Oddly enough, even the grill and convection are present in it, but it is not clear why they are needed with such a small volume?

It is normal that the grill is present. Do not confuse the grill mode with the skewer. It's hard to put a chicken on a spit there, but it's possible, but at the same time, due to the small volume of the inner chamber, it will be baked to the shadows.

[Cielito lindo]

Cielito lindoIf it helps you, I measured Scarlett's 18-liter stove with the distance between the shades - about 16 cm, but the grooves for the baking sheet are a couple of cm higher. I won't say about the grill, but convection is definitely not needed, it even bothers me, but it does not turn off separately with mine. Ludmila R, my stove has 1300 watts, heats up to 250 degrees, never warmed up to the maximum power, 1000 watts should be enough for such a volume.

[Elena]

if possible, tell me how you determine the distance between the upper and lower heating elements? It is clear that if the stove is at home, then you can try it on, but if you meet in absentia?

Elena, this distance cannot be determined in absentia. If you only find a person (on the forum or elsewhere) with the same stove and ask him. In all online stores, the external dimensions of the stove are indicated, and even in this there are mistakes, it also happens that the dimensions of the baking sheet are indicated and from them you will find out the depth and width of the inner chamber. But the height of not just the camera, but between the upper and lower shadows is not indicated anywhere. Indirectly, you can at least approximately determine it. For example, in my ROLSEN 3026 stove in real life, the total height (including the stove leg) is 32.5-33 cm.Now I looked at my stove in the DNS trading network, so here this height (always with legs) is indicated as 36 cm.Therefore, draw conclusions about the reliability information. So, in real life, the height of the stove I have is 32.5-33 cm, and the height between the shadows is 21.5-22 cm.That is, if we subtract 22 from 32, we get 10 cm that go to the height of the legs + the distance from the bottom of the chamber to the lower shadow (it is not at the bottom) + distance from the upper shadow to the "ceiling" of the camera (the same as with the bottom). All stoves have legs and shades that are not attached to the bottom and top, and therefore if we subtract about 10 cm (technologically known to us) from the total height, we get just the approximate distance between the upper and lower shades. But again, these are all indirect conclusions. It is very good to go to the store and look there, touch and try on what you need, especially the stove that you liked is on the MVideo network.

but convection is definitely not needed, it even bothers me, but it does not turn off separately for mine.

Well, it's good when there is an optional mode without convection.
Cielito lindo, Elena, in the Moulinex OX444832 stove, which you liked with convection, judging by the photo of the control panel, everything is as it should be, that is, there are modes without convection. Yes, and those users who have a distance of 16-18 cm between the shades in the oven make excellent baked goods (I don’t know how tall products are, bread in a baking form, Easter cake). You just need to make friends with the stove, study its features (each stove has them) and the possibilities. And when there is not enough space in the kitchen, then a small stove is a good way out.

[open]

Well, it's good when there is an optional mode without convection.

So far, I am connecting to the topic only in theory. We bought Ourson 3020 (a complete copy of Rollsen 3026, only a richer set of baking sheets and in addition there is a cylinder for baking potato vegetables, an interesting thing in principle). But while it is - waiting for the move to the country.
As for convection, that's what I want to say. It is clear that tabletop ovens have a small volume, but there are some questions about temperature uniformity. The fact is that in a mini-oven, baking sheets and products are located much closer to the heating element, in addition, which is also in open form. Therefore, it seems to me, there is also a significant unevenness in different parts of the products. In a stationary oven, only the grill has an open element. So, convection is designed to smooth out this unevenness. True, it is necessary to take into account the features of convection - a more intense crust formation. Therefore, I chose a mini-oven with the ability to install or disable any mode autonomously.
It remains only to try it. When I checked the performance of my mini oven, I was surprised at the almost silent operation of convection and rotation of the spit ...
And yet, at home we almost always use convection in a stationary oven, or rather convection and other heating modes, both separately and at the same time.

Therefore, I chose a mini-oven with the ability to install or disable any mode autonomously.

Likewise

We bought Ourson 3020 (a complete copy of Rollsen 3026, only a richer set of baking sheets and in addition there is a cylinder for baking potato vegetables, an interesting thing in principle).

Looked, but the equipment is richer. The main thing is that the magnitude of the voltage in the el. the network at the new location was normal.

at home we almost always use convection in a stationary oven,

For large ovens this is important, but if there is no convection in a large oven, then we will still adapt. But with convection in this case it is better

Good day! Thanks a lot to everyone for the answers and detailed explanation! On the weekend I'll go to look and feel it with my hands))) I can't decide on the size yet. The kitchen (and the family!) Is small, but we love pastries. And in the old gas oven, it's just a disaster - muffins, cookies are still nothing, and yeast pies are a complete misunderstanding (although earlier they turned out great in another oven!). I don't see any sense in changing the stove, but a mini-stove would really help out! But what about the size? I'm afraid that I will take a small one, but as I start to master it, it turns out that I also want Easter cakes and bread and something else ...)))) But on the other hand, it is difficult to attach a large one in the kitchen (only if you throw out the microwave))) ), and it probably heats up for a long time and eats electricity decently .... Or am I wrong? If anyone has the opportunity to compare, please share your findings.

and it probably takes a long time to warm up and eats electricity decently ...

Such mini ovens are heated in 5-10 minutes, the chamber is small and it warms up much faster than in a stationary oven. Well, at the expense of electricity consumption, it depends, among other things, on how many times you bake in it per week, respectively per month. My stove has a power of 1500 W, i.e. 1.5 kW. The average baking time is about 1 hour (yeast buns are baked much faster, but something longer ..) Therefore, for 1 hour of one baking, I will spend only 1.5 kW, which we multiply by 2 rubles 68 kop. (Our tariff for electric energy) ... We get 4.02 rubles. For 1 hour, you can alternately bake 2 baking sheets of yeast dough buns. A big pie is baked of course longer, about 1 hour (depending on how big, with what and from what dough). A stationary electric oven consumes more electricity, of course, and our mini ovens are advantageous in terms of electricity consumption. energy. Draw conclusions.

And also, tell me, please, how fast does it bake? How much, for example, is baked on average: a pie with a filling, a biscuit, chicken, fish, etc. I understand that it depends on the power and size, etc., but still ... I came across complaints about the duration of cooking, I don't remember, the truth about which model was discussed ...



Lyudmila, thank you, you have actually answered my question about the baking time!

A stationary electric oven consumes more electricity, of course, and our mini ovens are advantageous in terms of electricity consumption. energy. Draw conclusions.

I have a stationary - gas, but with it, as I said, I did not make friends ... (((

somewhere I came across complaints about the duration of cooking,

These complaints were usually due to little stress. And such complaints were in the topic "Electric frying pan" (already 91 pages), where there is a lot of information about the Miracle stove, it saves even more electricity, since its power is mainly 500 watts. To be honest, I use it much more often than a mini tabletop stove.

How much, for example, is baked on average: pie with filling, biscuit, chicken, fish, etc.

A sponge cake for 3 eggs in my mini desktop oven is baked for 20 minutes (we put it in an oven preheated for 10 minutes) on the top + bottom mode, without convection. I wrote about the pie earlier. I did not make chicken in it and I will not, because I bought it and only for baking, then from the splashes of fat from the chicken, the whole chamber will be done (if you cook on a spit). I don't make chicken, meat, fish in a mini oven, a stationary and old oven does an excellent job with this, but sometimes I do chicken portions and fish in the Miracle Stove. She made liver pate (500g.raw and chopped liver + 1 onion + 100 gr. bacon + 1 glass of milk). I poured this mixture into a deep greased baking sheet, which I then placed on the wire rack and into the preheated (10 minutes) oven chamber. Mode: top + bottom. The temperature at the beginning was 175 degrees, but the mass began to splash in the chamber in different directions and then I lowered it to 150 degrees. Much later, I tested my oven and it turned out that it overestimates the temperature by 30 degrees. that is, when I put 150 degrees. , then in the chamber an independent thermometer shows 180 degrees. I set the temperature taking into account the correction of these 30 degrees. I hope it's clear. The cooking time for the liver pate was 30 minutes + the time for preheating.

Well, at the expense of electricity consumption, it depends, among other things, on how many times you bake in it per week, respectively per month. My stove has a power of 1500 W, i.e. 1.5 kW. The average baking time is about 1 hour (yeast buns are baked much faster, but something longer ..) Therefore, for 1 hour of one baking, I will spend only 1.5 kW, which we multiply by 2 rubles 68 kop. (Our tariff for electric energy) ... We get 4.02 rubles.

May I correct you a little? Since the mini-oven works on the principle of an iron: heats up to the desired temperature, turns off, heats up ...- turns off, the energy consumption will be much less than in your calculation. But what exactly the value will be - only practice will show. I have a wattmeter, when we cook, I will definitely measure and inform here.
And what else I want to say, in vain, many are afraid of crazy energy costs. I talked with a neighbor in the country, they have a gas stove and a kettle at home in the city. Basically does not want to buy an electric kettle - expensive electricity. I counted to her: 3 times a day a kettle with a capacity of 2 kW boils the kettle for 5 minutes. In total, 150 minutes per month, that is, 2.5 hours of work or 5 kW. Our electricity for 1 kW * h costs about 5 rubles !!!!! (Unlike you benefit recipients for 2.68) Total costs for a kettle are 25 rubles per month !!! and at the same time you get an automatic shutdown of the kettle and faster heating. Well, with your tariffs, it turns out that Orskenergo actually pays you extra!

Since the mini-oven works on the principle of an iron: heats up to the desired temperature, turns off, heats up ...- turns off, the energy consumption will be much less than in your calculation.

I absolutely agree with this conclusion as I have been working as an electrician for many years. I just didn't want to load the stove users with unnecessary and more detailed information, I just gave out the maximum power consumption in 1 hour for my 1.5 kW stove. If they are not afraid of the amount of 4 rubles for 1 hour of the furnace operation, then a smaller amount will even please

I talked with a neighbor in the country, they have a gas stove and a kettle at home in the city. Basically does not want to buy an electric kettle - expensive electricity. I counted to her: 3 times a day a kettle with a capacity of 2 kW boils the kettle for 5 minutes. In total, 150 minutes per month, that is, 2.5 hours of work or 5 kW.

Yes, how are they afraid of these numbers on the counter. I also persuade my mother (81 years old) and try to explain that it costs a penny. Although there is such a saying that a penny saves a ruble ..., but somehow in our times about a penny is not at all relevant.

Our electricity for 1 kW * h costs about 5 rubles !!!!! (Unlike you benefit recipients for 2.68)

2.68 it is not for benefit recipients, but for all residents of the city of Orsk. But our salary, in comparison with Moscow, is several times (I'm not mistaken) less, therefore, the tariffs in the communal flat are somewhat lower, but according to the rules of the forum, this is not the topic

Hello dear forum users!
So summer is just around the corner, and I still haven't bought an oven for my dacha, although I've been choosing it since February. I really hope for your joint help. What you need: convection, lighting, low power (country house wiring), Volume 33-38 liters, timer. The skewer is not essential. I went through the forum 2 times. I like the look and functionality:
- DELTA D-0423K for 34 liters, but there are no reviews for it, what, it really sucks and it is better not to take it?
- AVEX TY350BCL it is for 35 liters, there is also a grill here
For the price, both are acceptable, not sky-high. But I did not understand - does the convection separately turn on for them? I called online stores, they do not answer very willingly, like "Buy here and see everything with your own eyes"
ROLSEN KW-3526 for 35 liters according to the description seems to be suitable, but there is only one response on this forum about her.
Connoisseurs! Help with the choice, I beg you.

But I did not understand - does the convection separately turn on for them?

AVEX TY350BCL

Look at this oven right here

Here in the photo you can enlarge and see in more detail. Judging by the photo on convection, there is a separate switch, it is the second from the top, and the spit is on it. Select and enlarge the picture with the control panel and you can clearly see it here. On the third switch from the top, one of the modes is turned on: upper shadow, lower shadow, or both shadows together at the same time. In terms of functionality, it is normal.

DELTA D-0423K

On this one I did not find normal photos by which one can judge the inclusion of convection. And I don't know how both are reliable, I have a different stove.

Thanks for the quick response. Yes, it seems to be included separately.

Good evening! I went to the store today to look at the stoves in real life. Of the pre-selected Moulinexes for 19 and 33 liters, I was able to see only the second (33 liters), they refused to show the baby, citing the fact that there is no display sample, it is packed and they will open it to me only after payment ... (( (And in the big one I was embarrassed that the door does not fit snugly, there is a gap and it dangles a little ... Tell me, has anyone encountered a similar problem? It seems to me that this is not normal - the heat will come out during operation. Or when warming up Will the fit be tighter? It seems that I’ve already tuned in to it, but I didn’t dare to buy .... And now I don’t know what to do, choose something else, or should I not attach any importance to this? The husband liked Bork more. But the price for 20 a liter stove of almost 30 thousand is clearly too much ...

They are on Ozone

To be honest, I don't like the idea of ​​buying equipment from an online store. I prefer the old-fashioned way - a regular store, where several copies of the same model and you can immediately see, touch, turn on and make sure that everything works ... In online stores I buy every single piece, but a serious one (and not cheap! ) I would not like to take the thing in absentia Who then to present a claim if it breaks down in a month?

They are on Ozone 🔗 and the price is normal.

Marina, but thanks for the advice and reference, I will definitely take a look!

On Ozone, the return works just fine. If suddenly there is a defect, then the exchange when ordering again or the return of the goods and the money will be returned to your personal account.

On Ozone, the return works just fine.

Marina, thanks again for the information. And how, by the way, does your stove with a door fit snugly?

The door fits snugly.

[Cielito lindo]

And in the big one I was embarrassed that the door does not fit tightly, there is a gap and it dangles a little ... Tell me, has anyone encountered a similar problem? It seems to me that this is not normal - the heat will come out during work.

Someone had a loose fit of the door in the oven and this did not affect the baking result, but I don't remember who. In the same chamber, the tena is still close enough to the dough and the chamber is much smaller than in a stationary oven.

Or will the fit be tighter when warmed up?

It won't change.

And now I don’t know what to do, choose something else, or should I not attach importance to this?

And nobody canceled the guarantee. If the trading network is reliable and does not scandal about the exchange of goods or returns, then you can buy. We have a trade network MVideo in this regard without any problems. My colleague at work handed over a meat grinder, which did not grind the meat, but took another product she wanted from the store.

To be honest, I don't like the idea of ​​buying equipment from an online store. I prefer the old-fashioned way - a regular store where there are several copies of the same model and you can immediately see, touch, turn on and make sure that everything works ...

Likewise

And you are not considering Shteba? They are on Ozone 🔗 and the price is normal.

We have some models of these stoves in our city and in retail.
Cielito lindo, Elena, read the topic Steba KB28 / KB 28 ECO Mini-ovens on the forum. Interesting stoves. And maybe you will find one in retail. There are 8 different Steba stoves in the MVideo network.

There are 8 different Steba stoves in the MVideo network.

In M Video on Sunday was. None of these brands are available in the store. Only on order!

My colleague at work handed over a meat grinder that did not grind meat

So it's one thing when she refuses to work at all, and another thing when, in principle, it works, but the door is not closed tightly. I think that in this case they may refuse to change, saying that it was intended)))). Therefore, I did not buy it yet and is now in search of it again. Although, in general, I liked the model very much both in terms of size and functionality.

Please advise the analogs and / or where to buy (including overseas stores) for Delonghi EOB 2071 (20712).

I answer myself: I found the best offer on Amazon Italy.
Issued 250 EUR - VAT (22%) = 205 EUR, delivery 125 EUR. Total 330 EUR (about 21,000 rubles).
The toy is expensive, of course, but for some reason it was exactly what I wanted.

Good day, dear members of the forum! I am to you for help! I bought myself a mini-oven and for two days I have not been able to make friends with it. Since in a gas oven I did not have the opportunity to set the temperature and time, even here I still cannot guess how much to set and at what level the baking sheet - there are four of them: near the lower shadows, near the upper ones, and two in the middle. The instructions for it are very unsuccessful - some pictures without signatures, on which you cannot make out anything! Roofing felts is pizza, roofing felts pie, roofing felts God knows what! What I recognized as pizza was to be baked according to instructions for 25 minutes. at a Temperature of 240 degrees (maximum!). I did just that, put it on the second level from the bottom. As a result, the middle is more or less, and the edges are simply cracked! According to the recipe from the Internet, a sand cake had to be baked at t 170 degrees. 20-25 minutes There are no recommendations for it in the instructions for my stove, but the instructions for another stove also offer 170 degrees for 35 minutes. So I put it, also on the second level - but during this time the cake did not even begin to blush! I raised it to the 3rd level and set it for another 30 minutes. The top turned red and I took it out for joy. But having shaken out of the form I saw that from below it was completely damp! As a result, I returned it to the oven at 200 g for another hour. But it remained unbaked! Now I don't even know what to do next!

I wanted to bake buns and a biscuit, but I don't know what to set the temperature and time and what level of the baking sheet.
Please tell me, experienced hostesses! And then I'm just in a panic!

And yet, such a question: before you put the bake on, you need to warm up the stove to the temperature that is prescribed in the recipe, or set it to a maximum of 10 minutes, and when you put the baking sheet, reduce it to the one indicated in the recipe?

I bought myself a mini oven

You have not specified the brand of the oven.

... because in a gas oven I did not have the opportunity to set the temperature and time, then here too I cannot guess yet,

I advise you to buy an oven thermometer similar to the one on page 3, otv. 53 https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=4648.40... It will not always be needed, but only while you are testing the stove for compliance with the set temperatures. I didn’t buy a thermometer for about a year, but I saw and assumed that the oven overestimated the set temperature. How did I see that it was overstating? Simple. The pastries were burnt, although they did everything according to the recipe. During this year, until I bought a thermometer, I really set the temperature lower and everything worked out as it should. And when, on occasion, I bought this thermometer in a regular retail store (the price is in the range of 130-150 rubles) and tested the stove for temperature compliance, it turned out that the stove overestimates the temperature by 30 degrees. You should not be afraid of this, just if the recipe specifies a temperature of 180 degrees. , I bet 150. Such features with an overestimation or underestimation of the set temperature in completely different stoves are common, but I repeat that you should not be afraid of this. Place the thermometer 1-2 times in the chamber when baking and you will understand how the oven maintains the temperature correctly. Just compare the set temperature with the real one, not at the beginning of baking, but from the 20th minute of baking until the end. Record these measurements, say at intervals of 5 minutes. And in the first 20 minutes after installing the test in the stove, the temperature in the chamber that you set will definitely decrease. The temperature in the chamber will heat up the cold dough. This is normal . So we test the temperature with a purchased thermometer (we put it right along with the dough and don't take it out until the end of baking)) from the 20th minute.

And yet, such a question: before you put the bake on, you need to warm up the stove to the temperature that is prescribed in the recipe, or set it to a maximum of 10 minutes, and when you put the baking sheet, reduce it to the one indicated in the recipe?

To preheat the oven chamber for 10 minutes, the temperature is set according to the recipe + 10/20 degrees. This is just so that the temperature in the chamber, when the dough is installed there, does not immediately drop strongly (critically), that is, if 180 degrees is indicated in the recipe. and if the temperature regime has already been tested and has no comments, then we set 190 degrees. to warm up for 10 minutes. And then, 10 minutes after we put the dough in the oven, remove these extra 10 degrees. Something like this. I hope I didn’t confuse you. Give yourself time and everything will work out, and they also say you need to wash the purchase

and at what level the canopy - there are four of them: near the lower shadows, near the upper ones, and two in the middle.

When baking rolls, pies, biscuits, the baking sheet, as in ordinary ovens, is placed on the middle level, put on the second from the bottom.

Thank you for responding and giving good advice!

In the evening I want to try buns and biscuits. how much would you advise to set the temperature? After the gas oven I can't change my configuration, everything is there by eye ...



There is no thermometer yet, I ordered it from the Chinese, I don’t know when it arrives. Intuitively, at first (on pizza) it seemed that the t-ru was overstating, but on the shortbread pie there was a feeling that it was almost not heated ... So I did not understand yet

I hope I didn’t confuse you.

No, Lyudmila, they were not confused at all, they explained everything very clearly, thank you!

and they also say the purchase needs to be washed

Already washed with my husband, drop by drop, until it helps))))

You have not specified the brand of the oven.

Moulinex 464 810 oven, 1600 watt, 33 l.

[Cielito lindo]

In the evening I want to try buns and biscuits. how much would you advise to set the temperature?

The biscuit is baked in a preheated oven for 20-25 minutes at a temperature of 175-180 degrees. , i.e. 10 min. warming up in the top + bottom mode at least at 180 degrees. , then put a biscuit in the chamber and it is baked at the same temperature for 20-25 minutes, but always without convection. I bake a biscuit in my oven for 20 minutes at a temperature of 140 degrees. , just do not forget that my oven overestimates the temperature by 30-35 degrees. that is, in the cell at this time 170-175 degrees. Naturally, I first warm it up for 10 minutes at the same temperature. It is especially important to preheat with a temperature higher than the baking temperature if the mass of, say, the pie is large, it is on the whole baking sheet and it will take longer to warm up than a biscuit for 3 eggs. Therefore, I warm it up at the same temperature .. Put 180 degrees for the biscuit and first preheat the oven, and then bake at the same temperature .. When the baking time is over, then wait and do not open the oven for about five minutes, and then remove the biscuit and check its readiness wooden stick (match). True, if the dough for the biscuit is not fluffy, then the result will be unpredictable and will not at all be related to how the oven bakes. Yeast dough buns are baked at 180 degrees.within 20 -25 minutes, of course, the baking sheet is placed in the pre. heated stove.

and on the shortbread cake there was a feeling that it was almost not heated ...

The first 10-20 minutes of baking there was a so-called subsidence (lowering) of the temperature in the chamber because it was partially spent on heating the cake. This is a normal phenomenon, but because of this phenomenon, you have a feeling that you hardly get warm. I once tested my stove and laid out the results of the temperature in the chamber at different intervals. Now I will look in the topic and if I find it I will indicate on which page it will be possible to look. And if I do not find it in the subject, then there are records in the workbook. I will add.




Cielito lindo, Elena, I found my post, where I describe temperature testing. Look at page 131, hole 2606, read how the temperature in the chamber changes during baking and you will no longer feel that the oven is not heating .. Such or similar processes take place in all ovens. You can also read on page 126 hole 2518.

Lyudmila, thanks for your help! I will definitely look at everything and study! I hope that we will make friends with the stove, I really like it!



I ordered such a model of an oven thermometer from the Chinese 🔗, will it fit?



Lyudmila, I looked at your post where you test the temperature in your stove. I have a number of questions: You write that according to the recipe, the cake should have been baked for 20 minutes, at t 170 degrees. You set 140, after which the temperature began to decrease (as I understand it, it got cold from the cold dough) and recovered to the set on the timer only by 6-7 minutes. And she reached the 170 degrees required by the recipe only in the 15th minute! It turns out that at the temperature specified in the recipe, the cake was baked for only 5 minutes! Not 20 minutes, as stated in the recipe. Is this 5 minutes of temperature matching enough?
Or should you initially set 170 degrees so that by 6-7 minutes (when the temperature subsidence due to cold dough evens out) it reaches 170 (as in the recipe), and by 8-9 it should be reduced to 140 so that it does not exceed 170?
Sorry to dig so persistently, I just thought that if the recipe is 170 degrees, then this temperature should be, if not all the time of baking, then at least most of it. And here it turns out that the desired temperature works for only 5 minutes. Or is it normal for the dough that the temperature rises sequentially and if given immediately, as in a 170-degree recipe, it will turn into a biscuit on top, remaining moist inside?

You set 140, after which the temperature began to decrease (as I understand it, it got cold from the cold dough) and recovered to the set on the timer only by 6-7 minutes. And she reached the 170 degrees required by the recipe only in the 15th minute! It turns out that at the temperature specified in the recipe, the cake was baked for only 5 minutes! Not 20 minutes, as stated in the recipe. Is this 5 minutes of temperature matching enough?

The cake was baked somewhere from 8-9 minutes, when the temperature of 170 degrees had not yet reached fully. , i.e. 10-12 minutes. It was small, low, only 280 grams. flour, and the silicone mold is quite large in diameter. There is a photo of him on page 121.

Or you need to initially set 170 degrees,

You should initially set 170-180 degrees. and watch. Especially if a large product is baked, say, a pie with a meat filling. You will see, say, that in the 30th minute it (the pie) is already on fire, and its oven and bake are on time, and then lower the temperature. Alas, for the first time using the stove, everyone gets used to it, they study its capabilities. No other is given. I even did the first entry in my workbook .... But then .... it's just a joy, don't hesitate. After all, you have no data that the stove overestimates the temperature. And the temperature in the chamber of any stove still floats during baking.

I ordered such a model of an oven thermometer from the Chinese 🔗, will it fit?

I have exactly the same. Will do.

Took the Avex TY 280 BCL for 28 liters. Evgeniy 77! Does this oven have convection separately turned on? And the door of this model has no edging on the sides. Does it somehow affect its operation and operation? Is it firmly attached to the bottom of the case? I looked for the same company for myself. but with a volume of 35 liters. And because of the door, the purchase stalled. For some of the members of the forum, such a door at first began to close badly (tightly), and when closed with force it simply crumbled. I went to the site, there service workshops by city are not indicated.
What is your opinion on this issue?

Alas, for the first time using the stove, everyone gets used to it, they study its capabilities.

Well, we will get used to it and study, I hope we will still make friends with the oven! Thanks a lot for the advice!

Good day, dear members of the forum! I am again to you for advice! Tell me how to properly bake on two baking sheets at once? The cookie makes me happy in everything, except for one thing - a small baking sheet! Putting the dough because of 10-12 pies is somehow stupid, baking in 2-3 passes is a long time. And while one cake gets upset and bakes the rest of the dough begins to acidify (you have to put it in the refrigerator). So I was going to buy a second baking sheet. In the meantime, for this purpose, I want to use a round shape on the lattice. But I don't know how to bake on two at once. What about convection - I understood it. And how to distribute them by levels? If you put right under each other, there will probably be a small distance between them and the lower one will not be baked, but if one is at the very bottom, and the other at the very top, will not everything burn near the shadows? I understand that I have to try. But maybe someone has already worked this way of baking?

And how to distribute them by levels? If you put right under each other, there will probably be a small distance between them and the lower one will not be baked, but if one is at the very bottom, and the other at the very top, will not everything burn near the shadows? I understand that I have to try. But maybe someone has already worked this way of baking?

If someone puts 2 baking trays for baking at the same time, then there are only a few such people. I remember trying someone like that (but not me) and somehow did not like it due to the fact that these baking trays have to be changed once by level during the entire baking time. And it is possible not only in terms of level, but also, as it were, to unfold the baking sheets, i.e. put the far side of the baking sheet closer to the glass when rearranging. It happens in some ovens that the far side of the baking on the baking sheet is baked faster (it can fry), and the part of the baking that is closer to the glass is still quite pale in color. But the latter can also happen due to the fact that the stove is not installed exactly on the level, I think so. You can put a silicone mat (good quality) on the bottom baking sheet (or both) to protect the bottom of the baked goods. In any case, baking in these ovens simultaneously on two levels with convection on is certainly possible, but you have to adapt. If it were pies or buns, then I would put the lower baking sheet on the lower level, and the other pan after one empty level. After all, baked goods need an empty space on top, where it can rise. Well, then I would change these trays in places. The time after which you will have to change baking sheets in places will have to be determined by eye, so to speak, by experience. Or maybe it is better to put two baking sheets at the same time on the very bottom and the very top, so that there is a larger distance between them, the "air cushion" is larger, so to speak. For simultaneous and large volumes of baking products on two levels, of course, it is much preferable to have a large oven (oven), where there is enough chamber volume. But you can also adapt to mini stoves, since there is nowhere to put a large oven.

It happens in some ovens that the far side of the baking on the baking sheet is baked faster (it can fry), and the part of the baking that is closer to the glass is still quite pale in color.

Mine seems to bake evenly, everything is fine, I really set the temperature higher (if the recipe is 180, boldly put 200, or even 220 degrees), but the small volume turned out to be a problem. It is necessary to take the cake to the parents, and to treat it to colleagues ... In general, we will try to master the two-level method. Lyudmila, thanks for the advice, I'll try with rugs, maybe they'll save you from burning. How to master this method I will tell you what happens.

[Elena]

I'll try with rugs, maybe they'll save you from burning

Elena, you will still probably have to change the trays in places according to the level. And if this is so, then 2 rugs are needed

How to master this method I will tell you what happens.

Yes, it will be interesting, go for it