Tabletop ovens, stoves ...

Good day. Advise a mini-stove with burners, good, in the range of 10-15 thousand. To control the burners individually)

Lena, was the temperature regime tested in a tabletop stove?

Gee.)) Bread! Hearth. Therefore, the temperature is the same, it is the maximum until it stops. I don’t know how many in degrees yet, I haven’t ordered a thermometer. But it looks like 230-240 degrees. Although even 250 are promised.

A lot of yeast and Bijoux are incompatible things, for 500 g of flour there is 1 g of not the freshest dry yeast.)) The bread has been rolled over for years, spraying and everything else is present. The point is that, other things being equal, the results are worse. And if there is even the slightest chance of purchasing a full-size oven, then it is worth doing.

The shortbread cookies are made. It was more difficult for me than in a large oven, but you can eat. The upper heating element affects browning too much, the perimeter of the baking sheet is baked clearly darker, the middle is whitish to damp.

I am actively learning to operate with the concepts of up and down.

[Elfy]

Advise a mini-oven with burners

Elfy, but how can I advise if no one uses such (with burners)
In theory, it should be heavy in weight. The heavier the better. Its metal (thickness, quality) must be durable. After all, it must withstand the weight of a full, say, 3-liter saucepan. And if the frying pan is heavy next to
The weight of the stove can be viewed in the technical data and you can choose by this parameter. Then, for some reason, it is considered that at the same time it is undesirable to turn on the oven (upper and lower shades) and the upper burners in such a stove. Overheating of wire insulation, el. forks, and therefore they are destroyed. Even the appearance of the stove can suffer. For example: at our work, for use, there was an ordinary tabletop (white, enamelled) for two burners (without an oven). So the enamel on top of it all shrunk, shriveled due to the fact that someone liked to turn on the tile at full capacity. Do not wash it from above, everything gets stuck in this layer of no longer smooth enamel, there is nothing to say about its appearance. And if you turn on the oven and burners at the same time in the stove, then it is not clear how the outer coating will behave. From this point of view, it is good if the top coating is made of stainless steel and not painted on the tile or stove. There are ordinary tiles, but you need to look for the stoves that you are considering. Or not turn on everything at the same time. And you must definitely choose such a stove with more power. The technical data indicates the capacity of the oven and the power of the burners, and the latter may be different. These are the parameters that need to be compared for different stoves. It is better to take the volume of the oven at least 30 liters. And if you use the skewer in the oven, then the oven volume is better to consider more than 30 liters (when the oven is small, then the chicken can touch the shadows and splashes of fat easily reach the walls and ceiling of the oven). It is always preferable if the volume of the oven is large, from 40 liters and above (preferably 50-60 liters). If you find with an initial temperature of 30 degrees. , then this is gorgeous, you can proof the dough in the oven. The process of choosing a good quality tabletop stove is not at all quick. You need to be patient. Of course, if you need to quickly choose, then it's more difficult. And welcome to the forum

[Mila56]

Mila56Thank you for the information) after a long search on sites and reviews I chose the Simfer M3640, which seems to be a good unit for 36 liters. And, most importantly, there is a separate stepped burner control. We will try. This will be a complete replacement of the plate)

Bread! Hearth.Therefore, the temperature is the same, it is the maximum until it stops

I have seen such remarks on YouTube more than once that, if the temperature is not correctly selected, it tears the top (side) of baked goods, including cake dough. May try to lower it by 10 degrees. After all, it tears from something

And if there is even the slightest chance of purchasing a full-size oven, then it is worth doing.

It's not even discussed. There is no doubt about it. It's just that sometimes people have nowhere to put a large closet (dormitory, small cottage, rented housing, small kitchen ...)

after a long search on sites and reviews, I chose the Simfer M3640, which seems to be a good unit for 36 liters.

Has the stove already been purchased and is it worth it at home? I looked at it now, the weight is 11.5 kg - it's good, even if it is with packaging and accessories. The minimum temperature is from 40 degrees. , and maybe less is possible if you put in the range from 0 to 40. The top, where the burners are, is interesting. Write (if you have time) your reviews about it, insert a photo of baking. Perhaps someone on our forum also makes a choice of a stove with such functionality and the reviews will be very useful. Congratulations on your purchase and let the stove only please

Has the stove already been purchased and is it worth it at home? I looked at it now, the weight is 11.5 kg - it's good, even if it is with packaging and accessories. The minimum temperature is from 40 degrees. , and maybe less is possible if you put in the range from 0 to 40. The top, where the burners are, is interesting. Write (if you have time) your reviews about it, insert a photo of baking. Perhaps someone on our forum also makes a choice of a stove with such functionality and the reviews will be very useful. Congratulations on your purchase and let the stove only please

Tomorrow I'll pick it up at the store, in theory) Okay, I'll write a review later, I hope it will be good)

I welcome everyone. I choose a desktop oven in addition to the main one. I saw the Centek CT-1531 model, I liked that it is 42 liters and up to 320 degrees. The declared power is 1600 (their electricity consumption is equal to the power at the maximum temperature?) I will bake rye mold and hearth in a roaster. Someone has experience of communicating with the stove of this company. How realistic is it to bake bread in such an oven, or is it better to find a place and means for a full oven?
Thank you all in advance

May try to lower it by 10 degrees. After all, it tears from something

That is not, this is because she is small! The upper heater is close to scalding and does not allow to rise, so now I turn off the top and turn it off immediately after landing. In fact, the temperature is not at all high. In normal I set 275 and timers for 8-9 and 25 minutes. The heating turns off, and after 25 minutes and slow cooling, I get an excellent ringing ruddy loaf without any breaks. That is 25 minutes for the whole process.
And then the bread was cooked for at least 40-50 minutes, even when both heating elements were working. And now even longer. ((((How much lower then?

[Lena]

I bake the same dough every day, alternately in different ovens - an old (and quite budget) built-in Electrolux and a Turkish-made tabletop oven.)) I don't remember its name, but the oven is like a stove.

Lena, and in this tabletop oven, what is the distance between the upper and lower shadows?

Now I plan to buy clinker tiles,

In in. You have to bake something, but there are a lot of options ... even on a flower tray

https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=379063.100

I forgot something how to insert it differently. The pizza stone can be used ... The girls somehow bake different breads, including in baking tins. Of course, a tabletop stove cannot be compared to a full oven. Here is an interesting topic about bread in a tabletop oven

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=434692.0

their power consumption is equal to the power at the maximum temperature?

Yes, maximum power is consumed at maximum temperature.

How realistic is it to bake bread in such an oven, or is it better to find a place and means for a full oven?

Of course, you can bake bread, see the links in the previous answer. A full oven is certainly the best option.
Elfy, tiberius, I advise you to buy a thermometer for the oven. It is imperative to test new stoves for temperature matching. Temperature errors can be found in both expensive and budget stoves.Some stoves overestimate the set temperature, and some underestimate. But you should not be afraid of this, you just need to adjust the temperature you are setting.

[Mila56]

Mila56, Thank you! Yes, my stationary thermometer is also lying. I am worried that it is baked evenly in the tabletop, and that the top-bottom does not burn and the temperature is kept. Apparently only empirically ((

[Anton]

Anton, if we compare gas ovens, namely those that do not bake well and tabletop ovens, then the latter are more convenient and bake somehow better. I had a gas oven in a gas stove, so it was impossible to bake in it (the bottom is already on, and the top is white) ..., the cookies in it could still be turned over, but the pie, pies still do not turn over And in the desktop ovens everything is easier, if you want to turn off the upper shades at any minute of baking, but you want the lower ones. You just need to test the stove for temperature compliance. Here I have a Rolsen 3026 stove, so it overestimates the temperature by 30-35 degrees. I spent several months using it without a thermometer, I saw that if I set 180 degrees. according to the recipe, then baking is burning. Intuitively, I immediately set the temperature lower. And already when I was honored and tested the stove (having bought a thermometer), I found out that my stove was overestimating the temperature. And I came to this result empirically. Well, in order not to waste time on such an experience, you should immediately test any stove.Of course, not everything depends on the stove (any), if the dough does not fit, or something is wrong with it, then you should not blame the stove. You just need to make friends (adapt) with the stove and master it

The oven is just great. There is nothing in it that I do not like.

Yuri, tell me, your opinion about the stove has not changed? I plan to order this one, I really liked it both externally and in function, but I would like to read more reviews about it, but there are practically none on the Internet ..

Several years ago I bought a Delongey desktop oven. Now I do not have enough temperature in it. Neither bottom nor top. It is from 80 to 220. Before, I did not think that less and more would be needed, but now I began to bake bread, and alas.
Maybe someone will need this infa, although it is not new, when choosing a stove.

Friends, all my respect! Here I am looking at such a model - Mini-oven AVEX TR 450 BCL, it seems that everything suits both the price and the functionality. Does anyone have experience with this unit? I would like to hear your competent opinion. Thank you in advance.

I will lay out my opinion about the Simfer M3640 mini-oven. The hotplates work great! They warm quickly and have normal power. The oven itself is also good, today they cooked a chicken, an hour and a half at 180 degrees and a super chicken in the sleeve) I barely came off. In general, I am very satisfied!

I will lay out my opinion about the Simfer M3640 mini-oven.

Congratulations on the good stove !!! Let the stove continue to please

I am looking at such a model - Mini-oven AVEX TR 450 BCL,

Many have an AVEX stove, only the numbers are different. Maybe someone else has exactly this, I don't remember exactly I only remember that the reviews (here in the topic) on these particular stoves are good. I'll have to look through the topic myself and look for reviews, try to look through (read) the last 50 pages ... Now I drove your stove into the top line of the search engine and several links are issued

https://Mcooker-enn.tomathouse.com/se...%87%D1%8C+AVEX+TR+450+BCL

Although there are for different displacement (volume), you can still read all the links on this topic
Read on page 108 of this topic, starting at answer 2143. Perhaps all the same, there is some discrepancy in the name of the stove in letters, well, it looks different ... Read different links ...

Hello everyone! I bought a Rommelsbacher oven in August this year! I use it several times a month! And then I noticed a chip on the inner surface! I'll tell you right away that I wash Her with dishwashing liquid once a month. I am lazy more often. What to do? Is it safe to continue using it? I was very upset! I chose it for a long time and here it is!

chip on the inner surface

In such a short time of operation and already a chip of the coating, this coating is not good, it is definitely not durable ...

What to do?

Can't you pass it under warranty? After all, further in the places where you touch the baking sheet when installing it, the coating will probably peel off ... The time has passed, nothing at all ...

Is it safe to continue using it?

This is not a coated pan, which is recommended to be discarded if the coating is damaged. In a frying pan, the food may come into direct contact with a crack (chip) in the coating. And in this case there is no such thing, so you can and can use

Sharp edges turned out to be on the baking sheet, so I put chips and scratches where I often put them. Maybe someone here knows whether this applies to the warranty case? The husband says, since this does not affect the preparation, then cook like this, but I already have a soul for her. After all, if I continue to cook on their baking sheet, then there will be more chips and scratches.

[Darkfly]

Darkfly, you will be glad, since such nonsense grieves your head, it means that there are no real troubles and frustrations in your life, thank God.

Hello everyone in the subject, advice from experienced people is needed, who can use or have seen / heard - can the stove be put on the windowsill? I saw in the topic conversations that it is possible, but theoretical, perhaps someone uses it like that? I would like to review the practice. It's scary for the windows and tightness, but there really is nowhere else to put it.

[Marpl]

Marpl, thank you, baby is that there are such walls in my house that it is not recommended to drill them, to put it mildly. Therefore, I am looking for an option with placement on existing surfaces. The window sill is wide and stands idle, so to speak. If during cooking you close the window with insulation (wood or something with foil, in theory there should not be a strong heat on the bag. But this is in theory. But how in reality it is not known. but I suspect it will be dreary.

I wouldn't risk glass. It is better then to store MV, HP or something else on the windowsill, but for the stove I would find a stationary place (it is heavier and heats up more). Or buy a metal rack, like Tatyana's (they are of different sizes), she even cooks with them.

[Marpl]

Marpl, clearly, thanks for the opinion. Then it is better to transfer it all the same, because MV and HP are also not on the windowsill, but I take off from there for work. I want a rack for a long time, but I can’t find the attendance / passwords where they are taken. It seems to have slipped infa, which is in ikea, but we don't have such stores.

Hammer in the search engine - metal shelving for the house, select your city, and you will be shown where it is. All that remains is to select the required rack parameters. I so-so ordered racks for the loggia, found a company, chose the height, length and width, the number of shelves, ordered, brought home. They assembled and installed everything on site.

[Marpl]

MarplThanks for the tip! And they probably will do the calculation for the mass themselves? I rushed off to google the racks (before I just hammered the racks, all some shnyaga came out)

They specify the weight for one shelf, you yourself can choose everything.

need advice from experienced

Dina, in my second apartment all the gadgets are on the windowsill. Previously, the stove was. Now there is a coffee maker, Kuzina and Panasonic kashny. There are no other places for appliances in the kitchen

[Larssevsk]

Larssevsk, Laris, stand or are used there? There is no such heat from Kuzi and Panas, the stove, when it stood, heated the glass * behind the back *? Why was it removed? I'll try you, the rack is a long business, but I want to buy and use it right away (as always). Something blocked the glass from the heat?

[Dina]

stand or are used there

Dinah, of course they are. She removed the stove because she bought Kuzina.

Something was blocking the glass from the heat

Dina, no, I'm not blocking anything



Dina, if you are afraid, really put the HP, kneader and multicooker on the pad stand and there will be space for the oven

if you are afraid, really put the HP, kneader and multicooker on the pad stand and there will be space for the oven

Eh, they stand there, I have a small kitchen, consider that there is no work surface. Thanks for the feedback, I will think.

[Dina]

can the stove be put on the windowsill?

Dina, depending on which stove. I have 2 stoves: one tabletop Turkish EFFA, and before that it was also similar - all the side surfaces, both the back and the bottom, get very hot (save the legs), they almost burn my hands. Window glass will withstand, and even with a temperature difference in winter outside the window and in front of a window with a hot stove on the windowsill ?. Are your winters warm?
The second stove was recently bought by the built-in "Electrolux" - there is so good airflow, which turns on almost immediately when the stove is turned on, that all the side back and bottom walls are slightly warm. But I still would not put it on the windowsill, since it needs to be fixed, otherwise there is a risk of knocking it over when opening the door. Although there are options to consider.
See for yourself, it's up to you.

[Lyi]

Lyi, I didn't quite understand about fastening, so the door opens so tightly? I look at the Avex 350 from the old series, the stoves of this company seem to be praised, but how much they heat up, I did not see the information.

We have different winters, the middle lane. I am interested in how much heat is controlled depending on the distance and the use of insulation. There is an opportunity to move it 10 cm away from the window, to close the place of a direct heat impact from the back wall with insulation (you can at least put a board, but whether these measures are enough or not, I don't understand yet.

Girls, did anyone hear about real cases with broken glass or depressurization? I have not heard of this, although the equipment on the windowsills of many

[Larssevsk]

Larssevsk, so I have not heard, but that the fever is going on for sure and therefore there are fears.

Girls / boys who have Avex ovens, I think the numbers are not so important, the designs are most likely typical, can you check how hot the back wall is and how far does this heat go? It happens. that the surface itself heats up strongly, but only the surface, and the heat of 5 cm is already barely felt.

[Dina]

I look at the Avex 350 from the old series, the stoves of this company seem to be praised, but how much they heat up, I did not see the information.

Dina! I looked at this oven on the internet, read the characteristics. at a glance seems to be quite good. I liked that there is convection, which means there should be good airflow, in theory, the surfaces should not get too hot. Of the minuses, I would say that cleaning will be difficult. I have always tried to take the enamel inside. But there are good technical characteristics here.
By the way, please note that this Avex model has a volume of 20 to 45 liters, hence the different prices for them. Naturally, the more vol. eat, the better in operation.
Maybe someone who has this model will respond. But, I think, since the oven is needed, you will buy it anyway, and there you will already determine where to keep it on the windowsill or on the table.
By the way, delve into Ali, here in this store, there are just different volumes of this model. Here

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[Lyi]

Lyi, thanks, I will take a look. I know about the volume, I chose just the average one, I don't need a large one, but a small one, it's like harnessing Calorik. So far I am slowing down with the purchase precisely because I cannot determine the place, the machine is not small, you just can't push it into the corner anyhow.
Maybe someone will respond from those who have, nevertheless, heating the surface and heating the glass 10 cm from the surface are different things. Heatstroke may not be as great as the fear of getting it.

While waiting for the order, the question arose: girls / boys, who grilled the chicken in the stove - how did you do it? Just rubbed with salt and spices and go ahead or marinated in something first? I want to try (the stove is taken primarily for chickens and meat), but I'm afraid to oversalt / undersalt or overdry / underfry, the first time I will do the whole thing, I only made spare parts in the airfryer.

Dear forum users!
Please advise, a mini oven with the ability to keep the temperature of 30-50 degrees, I plan to remove the leaven in it and let the dough stand.Therefore, it is important that it can keep the set low temperatures fairly accurately. Are there such in nature?

After reading the reviews in this thread, I chose the 40-liter Avex mini-oven, but now I'm afraid to turn it on and try to cook something. Can someone tell me if the oven power changes depending on the selected mode and temperature, or not? The problem is that I have no central power supply. All my electrical appliances run either from a 1.5 kW solar mini-power plant or a 2 kW generator. This oven has a declared power of 1.5 kW. But are these 1.5 kW constant throughout the entire operation, or can it be 600-700 watts, if, for example, you put the oven at 150 degrees? That is, the maximum power of 1.5 kV is indicated, at maximum load, or is it the same at any temperature and in any mode?

[Yuliya]

That is, the maximum power of 1.5 kV is indicated, at maximum load, or is it the same at any temperature and in any mode?

Yuliya, the stove consumes power of 1.5 kW precisely at the maximum temperature, i.e. at a temperature of 240-250 degrees. More often when baking, a temperature of 160-200 degrees is used. Be sure to test the temperature regime in your stove, since it is not uncommon for cases of discrepancy between the real temperature in the stove chamber (a purchased oven thermometer was put for testing) and the temperature set. Stoves sometimes give a higher temperature, and sometimes a lower one. For example, you set the temperature to 160 degrees, and the additional thermometer in the chamber shows 190 degrees. Or you put 200 degrees. , but in real life 170.

Thank you! Then I'll try to turn it on, if I think of something to cook in it. I usually use a temperature of 180-200 ... This means that it does not blow me one and a half kilowatts at once). We must try to come up with something from seed cake, eggs, apples and honey, so that without flour and sugar ...

Girls, hello. Help. I do not understand in any way in volumes / liters, is it better to take a mini oven for a family of three 23 or 30 liters? Please advise.

[maximum]

Can someone tell me if the oven power changes depending on the selected mode and temperature, or not?

As far as I can tell, the power of the oven does not change. If both the top and bottom are on, then the power will be maximum (depending on the power of your oven). BUT! Since the heating elements do not work constantly, but periodically, then turning on and off, maintaining the set temperature, then your oven will work in two modes:
1. Maximum power.
2. The heating elements do not work - there is no energy consumption at all (let's neglect the energy consumption, for example, for convection or rotation of a spit - they are relatively small).
To make it clearer, let's take an iron - the principle is exactly the same here - the heating element “it works, it doesn't work,” maintaining the set temperature. But if it works, then always at full capacity.
And lastly, the average power is defined as the arithmetic mean power depending on the periods of operation and "non-operation" of the heating element.

Then maybe it's not called power, but something else? Yesterday I still decided to experiment and turned on my new thing from the generator. So from the sound of the generator, it was clearly audible how the load increased as I gained courage and added temperature. The maximum reached two hundred degrees. I rarely need it anymore, so I decided not to continue. Just like Alexander, the pioneer of this oven, she smoked my whole house ... I hope that everything managed to burn out at once.

Is it better to take a mini oven for a family of three 23 or 30 liters?

It depends on what you want to do in it. 23 liters is a very small stove, if the size of an ordinary microwave is enough for you, take 23. But if you bake something bigger, a pie or pies or even a casserole so that it may be left in the morning, then 30 is better. IMHO, essno.There were tips that a distance of at least 11 cm between the shadows is best (if you bake Easter), can it be better to choose with an eye to more universal use? Even if there is no such baking in the plans now, maybe you want it tomorrow?

Dina, yes, yes, I just use it as an oven. You don't always want to drive your favorite big one because of a chicken or a pie or a couple of zucchini, and it's hot in summer, too, eats a bunch of electricity. My micra is 20 liters, I looked at it, but it is small at all, three liters will not make the weather much.

[Maria]

Is it better to take a mini oven for a family of three 23 or 30 liters? Please advise.

Maria, not less than 30 liters

There were tips that a distance of at least 11 cm between the shadows is best (if you bake Easter),

There is not 11 cm, but rather the distance between the upper and lower shadows is 20-22 cm, then both bread and Easter will fit. Stoves with such a distance between the shadows in bulk. This distance is not indicated in online stores, so you will have to measure it with your own hands during inspection. For example, in my stove

🔗

the distance between the upper and lower shadows is 22 cm.

You don't always want to drive your favorite big one because of a chicken or a pie or a couple of zucchini, and it's hot in summer, too, eats a bunch of electricity.

Hmm ... I am tormented by vague doubts that the big one will be much more economical than the little one.

I am tormented by vague doubts that the big one will be much more economical than the little one.

If I had an electric oven (large), I would not buy a tabletop oven either. Even in the summer, when it’s hot ... we don’t run ovens for several hours in a row ... well, 1 hour or two, no more. Moreover, this is not done every day and the difference in electricity consumption per month will not be significant. But my kitchen is quite small, something about 5 meters, and the oven is gas. And if the kitchen is large, then you can use a stationary email. closet to buy another small table stove.