Tabletop ovens, stoves ...

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.

At the in-line, I somehow measured the consumption for the cooking cycle of some dishes. But the desktop does not. My wattmeter is now busy with another device for a long time, but the desktop one is so hot that it gets quite hot in the room even now (though I have it in another place, but at home it never entered my head to use it even on the balcony). But bread is baked in it much longer than in a large one - there the oven heats up for 15 minutes plus for 9-10 minutes I set the timer and for another 20 minutes the bread is baked in the oven turned off. The bottom is ringing, the crust is ruddy, the insides are baked.

Small ones take longer to heat up (but there is less consumption), and the bread sits in it for about an hour. At the same time, the top of the head may burn out, but inside it will not be good. (my standard bread is a hearth bread for 600 g of flour). At the same time, do not touch the stove - if I put an extra baking sheet on top, then you will practically not take it with your hands. We need to stuff more insulation inside, or something ..
But I have not yet measured the total consumption, in that place it was irrelevant to me.

There is not 11 cm, but rather the distance between the upper and lower shadows is 20-22 cm.

Oops, tupanula, yes 22 cm, I measured mine before buying it, just 22.

looked at her, and she was small at all,

Well, the question was resolved. You can look at 40 for comparison.

Today I finally tested my new thing, and, at the same time, I successfully disposed of the juice cake. I made cookies from it without flour and ate them right there. I don't remember how to insert pictures here, otherwise I would boast))).

Girls, tell me, pliz, I'm confused, in ordinary stoves like Avex, the grill mode is just a spit? Nothing is included there by a specialist? Or am I still confusing and there is something special?

is the grill mode just a spit?

Grill is when only the upper shades are heated (without the lower ones). The grill is also available in some microwave ovens. You can shave a fish or a sandwich ... The grill can work without installing a spit. But if a skewer is installed, with a chicken planted on it, then you will definitely have to turn on the upper shades (grill), the temperature must be created in the chamber. But I don't know if it is necessary in this case to turn on the lower shadows, I myself did not bake anything on a spit (I bought an oven only for baking). If you turn on the lower shades, then you need to put a baking sheet over them, otherwise the fat melted from the chicken will drip onto the lower shades and smoke
Here is a video of grilling chicken

From this and similar videos, it can be seen that roasting chicken on a spit goes only on the upper shades
I also suspect that in some stoves (not all) when the grill (upper tena) is turned on, the engine is automatically turned on, which, as it were, should turn the spit. The skewer may not be in the chamber at this time, but in the side wall, where the skewer is stuck, a piece may be spinning at this time (the pin where the skewer is inserted). This is probably such a connection happens in some stoves, or maybe I'm wrong. In my stove, the overhead shades are turned on with one switch, and the spit is turned on with another switch.

[Mila56]

Mila56, yeah, I meant that, in those heaped up when grilling something else turns on, some special mode (as they said, I didn't see it myself), but we only get a spit, because in principle the upper shadows can be turned on separately. I made grilled chicken with tops and bottoms, with a baking sheet of course. I'm fine, my husband said it was overdried. Maybe the lower ones should have been turned off.

In my former Delta-324, in order for the spit to rotate, it was necessary to switch the knob to a special "upper ten + spit" mode, which was separate from the "upper" and "lower" ones. The oven was very good, the temperature kept from 50 * to 320 "and for sure. The baking is just perfect. Foolishly took it to the trash, even though it was in working order. True, a little above the door in the upper part became a little reddish from the steam coming out of the oven I was annoyed by this yellowness, indelible by any means. I bought Simfer to replace it, a good stove, with an enamel coating, with convection. Baking is just super good and everything else. So I remember with sadness and anger at myself, Sometimes the thought comes to my mind: Shouldn't I buy some small stove with a spit just to make a grilled chicken in it.

I came across information on a similar Gemlux 1500, where the author says that he bakes badly and the service said that this is the norm.

We decided not to believe this lady’s feedback and bought Gemlux 1500. First impression: EVERYTHING is working properly. The arms just need to grow from the right place and the head is activated. Yes, initially it heats up to a high temperature, but then the thermostat (thermostat) is triggered and the temperature is maintained within the set value. Having experience in cooking in an electric oven, there were no problems.

The arms just need to grow from the right place and the head is activated.

how is it right

Hello. advertise a new mini hotter 30L steam oven. 1600W. maybe someone can tell what kind of animal it is and what it is eaten with. Thank you.

I have a 30-liter Rollsen dacha. Warms up for 5-7 minutes. The pies are baked for 15 minutes. Everything bakes much faster than in a large oven. Yes, it warms itself. When I come to Moscow, it takes a very long time to get used to the stationary oven, it seems that it bakes for a long time.

Good day! I look closely at the GEMLUX GL-OR-1845 stove. I would like to ask the owners of GEMLUX, to what temperature does the stove actually heat up? Declared by the manufacturer 230 degrees. And what are the impressions of the stoves? What do they like and what do not? Thank you very much in advance!

We have GEMLUX GL-OR-1500. At first impression: at the first switch-on and firing it heated up to 260 g. C-the thermostat (thermostat) worked, and then held 210-230. on "TOAST" mode. When making the pies, everything worked according to the stated programs. The temperature was monitored with an electronic thermometer with a remote thermocouple at different points in the furnace. Naturally, the modes and programs had to be changed during the cooking process, but this should be monitored in any case. And the reliability, apparently, depends most of all on the quality of the electronic control unit (mechanical seems to me more reliable). And who knows. But on the other hand, the time can be changed in working order, which is unacceptable in a mechanical timer. We will continue to observe and get used to it.

P.S. The GEMLUX brand is a domestic Moscow one. KitFort-Petersburg. Everything is assembled in China from the Chinese industry.

I really need advice on baking meat in a mini oven.
I got "inherited" a mini-oven for 30 liters Klarstein, with a grill, with convection, which turns on automatically in certain modes, there are 5 modes in total, to be honest, I have not quite figured out where which one.
Unfortunately, there are no instructions.
Tomorrow I want to bake meat (pickled pieces of pork, in our store they are called "hazel grouse").
Please tell me which mode is better to bake and how long, at what temperature?
Where can I see recipes for mini ovens (pastries, casseroles, cookies, meat ...).
I am reading the topic, but I only reached 62 pages, and I also read and read ........
I would be very grateful for the information.

[Tatalo4ka]

Tatalo4ka, I don't know if I baked only boiled pork, but it might come in handy - I like it most in foil, 180 degrees, without convection and grilling, a small piece for an hour, more - an hour and a half, I check the readiness with a meat thermometer. I don't wrap it tightly in foil, but the sides should be so that the juice does not flow out onto the baking sheet. At the end, I open it on top to form a crust (we love it so much).

Dina, thank you very much for responding with information.
Do you include the upper and lower shadows?

[Tatalo4ka]

Tatalo4ka, yes, both of course, for uniformity.

Dinochka, thank you very much.
Tomorrow I will bake the meat, treat my household with delicious ...

[Tatalo4ka]

Tatalo4ka, share your experience later. Also interesting are the details and the algorithm.

Dina, cooked meat, very tasty, juicy ...
Thank you dear for the information.
I baked for 50 minutes, 40 minutes top + bottom without blowing on foil (I didn't cover the top with foil, mine really wanted a good fried crust), then turned on top + bottom + blowing for 10 minutes, everything worked out great, very tasty.
Now they are asking for my shawarma in the oven from lavash. We have everything for the filling, we will buy lavash ...
Dinochka, on what function is it better for me to bake pita bread and at what temperature?

A little specifics about my Klarstein stove (Germany). As I wrote above, they just gave it to me for use, it is used, but in very good condition.
Capacity 1500, 30 liters, there is 1 pallet, grate, spit, blower, handles for baking.
5 functions: top + bottom + grill + blower, top + grill, top + bottom + blower, top + blower, top + bottom.
Temperature range from 100 to 230 degrees, timer up to 60 minutes, double glass door.
True, I found one nuance - the door is slightly (mm by 2) on the right squared, as if a slight skew ...... How critical is it?
Only now I will not figure out which dishes can be cooked in which modes ...
Do we have a topic on the forum with recipes for a mini oven?
I will learn empirically (they advise at the beginning of the topic), you need to try everything, adjust ...
Dinochka, thank you very much again.

Dear mini-oven owners! Please tell me, is it possible to bake bread in these ovens? We moved to a rented apartment, the oven here does not make me happy at all, I am thinking of taking a mini-oven. Can you advise the model. Thank you.

[Tatalo4ka]

Tatalo4ka, Natasha, I won't tell you about lavash, sorry, I didn't bake anything with it, it seems to me to read the recipe for a regular oven and also do it here, I usually observe the temperature regime, sometimes I have to add a little time, but these are the features of my oven. I almost never turn on the blower on baking, once I read that it is used when 2 baking sheets are put at once, I bake on one. And when I made puff pastry with blowing, it dried out faster, so I don't use much for now, only this is how you can turn it on for the crust at the last stage.

NadinAn, navrno better to ask in the topic where bread is baked, cakes in our baked, pies by itself. Probably bread is possible, but it is better to find out the nuances from those who have already done it.

Dina, has prepared shawarma today. Everything worked out, very tasty and beautiful, no photo, there were only 6 rolls, which disappeared very quickly .... The heat is at an average level, on the grill. Temperature 180 degrees, 20 minutes, no airflow.
I will continue to "play", I want to test the temperature regime ...
I really want to figure out at what level what to cook ...
Meat and shawarma were baked on medium.

Please tell me - are there any users of the Gemlux GL-OR-1845 oven among our members of the forum? Previously looked at Gfgril GFO-30 Grill Plus. But now I am more and more inclined towards Gemlux. Yes, the price is 2 times higher compared to a competing stove, but the separate temperature control of the upper and lower heating elements + temperature control from 30 (!) Degrees is very impressive. This means that you can distribute the dough and even make yogurt (although there is another gadget for this).
Here is a detailed description, can anyone else be looking closely:
The Gemlux GL-OR-1845 electric convection oven with a working chamber volume of 45 liters can be successfully used as a full-fledged replacement for an electric oven both in a city kitchen and in a country house. The equipment has a robust and hygienic stainless steel housing and original electronic control. By turning the three knobs, you can adjust the temperature of the upper and lower heating elements (30-230 ° C) and the cooking time (0-120 minutes).The set values ​​of the parameters are displayed by the corresponding LCD displays, which are located on the same knobs. It looks very impressive and unusual.
You can choose one of 8 cooking modes:
- upper and lower heating (the temperature of the upper and lower heating elements is adjustable from 30 to 230 ° С, default parameters: temperature of the upper and lower heating elements - 180 ° С, time - 30 minutes),
- upper heating (the temperature of the upper heating element is adjustable from 30 to 180 ° С, default parameters: temperature - 150 ° С, cooking time - 30 minutes),
- lower heating (the temperature of the lower heating element is adjustable from 30 to 230 ° С, default parameters: temperature - 180 ° С, cooking time - 30 minutes),
- fermentation (the temperature of the lower heating element is regulated from 30 to 45 ° С, default parameters: temperature - 35 ° С, time - 30 minutes),
preparation of yoghurt (the temperature of the lower heating element is adjustable from 42 to 45 ° C, time - from 6 to 12 hours, default parameters: temperature - 42 ° C, time - 8 hours),
- upper grill (the temperature of the upper heating element is adjustable from 50 to 180 ° С, default parameters: temperature - 160 ° С, time - 30 minutes),
- upper and lower grill (the temperature of the upper and lower heating elements is adjustable from 50 to 230 ° С, default parameters: temperature of the upper and lower heating elements - 180 ° С, time - 30 minutes),
- user program (upper and lower heating is adjustable from 30 to 230 ° С, default parameters: temperature of the upper and lower heating elements - 180 ° С, time - 30 minutes. The temperature difference between the upper and lower heating elements should not exceed 30 ° С ).

The oven cavity is large enough to grill whole chicken on a spit, meat and vegetables in a baking dish, bread, pizza with a diameter of 30 cm and much more. Convection significantly speeds up the frying and baking process and makes it more even, and the slide-out crumb tray makes cleaning easy. Package Included:
- enamelled baking sheet with a convenient holder,
- stainless steel grill,
- a spit with two clamps.

[Tatalo4ka]

Tatalo4ka, well done, what I wrote, how I did! And then share, we will have a selection.
I usually try to put it in the middle, that is, if something is flat, then the baking sheet is in the middle position, and if something is large (I'm fond of pots now), then of course it is on the lower level, otherwise it will fit with the lid.

Please tell me, is it possible to bake bread in these ovens? We moved to a rented apartment, the oven here doesn't make me happy at all, I'm thinking of taking a mini-oven

In theory, yes. And even practically on the forum there are a lot of photos and reviews that they baked and liked.

My oven is very simple - two heaters (the lower one under the bottom with holes, the upper one is open) and .. that's it. I bake bread in turn, then in it, then in the home built-in (where I also include only the top + bottom). I can feel the difference in taste even with blind testing. The big one is tastier and more aromatic. The dough is, of course, the same.

But at home, I also recently managed to get a similar taste, it was only necessary to change the temperature regime - to bake at a lower temperature. And here it is, that familiar under-baked taste and rustic aroma! True, at the same time, homemade bread still rose higher than in the tabletop, and the view was super, and the cuts.
But here's the taste / smell ...

It would seem - raise the temperature in the shallow one and there will be happiness. And here are the figurines! Either due to the fact that there is not enough space in height, or the heat capacity is weak, or I don’t know why yet, but it doesn’t work - at the maximum temperature the roof burns, the bread does not rise, but the taste is still lame.

That is, as I complained about such a picture a few months ago, nothing in general has changed. Even cookies and pies in my good home built-in oven are tastier. I suspect that due to the greater tightness, the moisture content is very different. In a small one, I do not have a seal around the perimeter, there is one glass instead of three and it has slots in a slammed state.

Hello dear forum users. I bought myself a 35 liter Nord mini oven. With grill and convection, the shades are located at the top and bottom.The problem got out like this - everything that does not concern the dough is prepared perfectly. Roll pies and any dough products dry and instantly stale. I make the dough according to recipes and made Chuchelkino and took others. The dough is well suited, I mold the pies, put in a heated oven. I tried different temperatures))) from 180 to 250 (in my oven the maximum) had a baking sheet at all levels, even put a jar of water. All the same, the baking dries up and I even take it out of the oven, the top is already dry and hard (with an egg, water, greased with tea, butter after too) In general, I don't know what to think and what to think of. Help me please! I will be very grateful.

Today I became the owner of the Gemlux-1845 mini oven! I chose for a long time and came across a video review of this stove by Tatyana Makarenko. There she talked in great detail about her, about the modes, and the most important thing that hooked me was adjusting the temperature of each shade, both top and bottom. And also a fermentation mode with a temperature of 30 * -45 * C, where you can proof the dough or products from yeast dough before baking! This finally convinced me that I needed to buy such a stove. I ordered it and they brought it to me the next day, that is, today. When it was warming up for 2-3 hours, I managed to knead the dough in cotton for testing the oven for baking. The baking in it turned out to be very good: the cheesecake buns were baked in 20 minutes. although I set the time with a margin (30 min.) t-180 * Baking is simply airy, rosy! the test passed 5 + now I will test it on roasting meat and grilled chicken on a spit. The stove is very beautiful, well made, thoroughly. Double-glazed door with easy fixing when opening. I was very pleased with the purchase!

[dverka]

I tried different temperatures))) from 180 to 250 (maximum in my oven)

dverka, and checked the real temperature in the stove with an independent thermometer? It happens that the stoves overestimate the temperature. I have such a story with the stove, that is, I set 180 degrees, and the oven thermometer that I bought earlier and installed in the oven shows as much as 210-215 degrees. But this problem can be solved simply, I put it 30 degrees less than the prescription. If you choose the right baking time, then it is worth checking the temperature regime. Well, it would be nice to bake buns from the same dough in different units, so we will check the dough, maybe there is a lot of flour in it ... the flour is different. And if the baking of the same buns lasts instead of 20-30 minutes much longer, then the baking will be stale, even if the dough is fine ...

[Mila56]

Mila56, thanks for the answer, no, I did not check the temperature, I will be puzzled by the purchase of a thermometer. About checking the test on different units, that's an idea! True, I no longer have an oven, but if the bread in the bread maker is soft and fluffy for several days, then probably if you make buns from this dough and bake them in the oven, you will see the result of the test. Thanks for the idea. And about the time, I probably take more time, maybe 40 minutes for sure. Thank you for the tips and ideas. Tomorrow I will experiment.

[dverka]

... And about the time, I probably take more time, maybe 40 minutes for sure.

dverka, buns from yeast dough are baked much less time and you may not even need to buy a thermometer. This cake takes longer to bake, and small products take much less time to bake. For example, watch this video, there at the 9th minute just about the time of baking buns

dverka, welcome to the forum !!! If you go to the main page of the forum, you will not see any topics, so to speak, for every taste and interest
Here is another video of a sweet cake and in it back about baking time.

They say that it is better to see once than hear a hundred times. I have YouTube by default and I am subscribed to many channels, including cooking. If you want, you can subscribe to the "cooking deliciously" channel, from which I gave you links with pastries. And there will be a place where you can watch, not just listen ... The baking time of the pies depends on how big the pie is, on the dough (butter or ...), necessarily on the filling. Pies with meat filling take longer to bake, but the opposite is if raw meat is added to the filling. But you can make a simple pie with already prepared meat filling ...
If you are interested, you can see my posts in the same topic on page 105, hole 2098, page 121, hole 2415, page 137, hole 2737, page 148, hole 2943, page 150, hole 2997. And in order to immediately open the desired page (without leafing through them in a row, but immediately jump to the far page), you need to click on the ellipsis (where the page is indicated, above or below) and all the page numbers will immediately open, click on the desired one and open.
And you can also see my pastries in the interesting topic "Electric frying pan" otv. 1808,1813 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=15089.1800 and on page 75 otv. 1499. What we bake in these units (we call the technique devices, and its hoarding is device-addiction, such a dependence among many, and I am no exception) can be baked in our desktop ovens

[lisik60]

advertise a new mini hotter 30L steam oven. 1600W. maybe someone can tell what kind of animal it is and what it is eaten with.

lisik60, did you learn anything from this stove? The functions are declared to be good. I wonder what is the height between the heating elements and in general the internal working size. And how many glasses they don't write on the door ...

[garvich]

garvich, congratulations, the speech serves for a long time and pleases! Only yesterday Tanyulino watched a video about this stove, I liked it, but it's too late, I already bought another one for myself. When you try your answer, is it really so important to change the temperature of the upper and lower tenses separately? The function is cool, but I don't really understand whether it is needed in real life or not.

[Dina]

Dina, I somehow did not understand what is the beauty of adjusting the temperature of each shade separately. I put on both 180 * and turned on convection at the beginning of baking and at the end for 5 minutes. I made a mistake at the very beginning: I put the baking sheet on the lowest level by inertia, as in my old one. Then she came to her senses a few minutes later and moved it to the middle level and turned on the convection. The cheesecakes immediately began to blush and spread out in width and height. Added temperature up to 185 * on the upper shadow. In general, I think the function is necessary, but not required, you can simply rearrange the baking sheet higher. We must also try and drive the stove on other baked goods: biscuit, casseroles, open pies and whole pies. One should not draw conclusions from once!

Yesterday in the store Ozone ordered this stove for her sister as a birthday present. At the very stove Simfer 4597 which I wrote about here. They brought it to me on the same day. Very beautiful, you won’t say anything, and a nasty little thought crept into my head (why not give me my Sima to my sister, and take Gemlux for myself). I began to try it in work, as it took several hours to give it in working order. The gift will travel to another city. I noticed that it is shorter than mine by a few cm, but higher, thus the volume is still the same 45 liters. Also: the baking sheet is shorter and lighter, the bottom of the baking sheet is not even, but with a raised middle. Lightweight lattice bars are much thinner than in Simfer. And I like enamel more than stainless steel. Chinese hemlux is far from Turkish simfer !. But she bakes well. Both the glass and the stove get hotter, thereby increasing the temperature in the kitchen, which I did not even notice with Simfer, but here it is very noticeable. Plus the stove that the temperature is from 30 * to 230 * and the temperature control on both tenah. (Very cool) I would like that! I tasted the pastries on pies with cabbage and buns with raisins. I set the temperature to 230 * immediately, when I put the baking sheet in the oven, reduced it after 5 minutes to 180 * on both ten. Convection was not included. The pies were baked quickly in about 15 minutes - I liked that! In Simfer, they bake for 20-25 minutes. With all the advantages of Gemlux, my Simfer is dearer to me. Let him go to the hostess and please her with his work. She has a lot of space in her house where you can put her (she lives in a cottage) this is not a kitchen in 9kv. m.Actually, the stove is cool, but each has its own pros and cons.

I somehow did not understand what is the beauty of adjusting the temperature of each shade separately

Allows you to vary the level for the baking sheet with less losses, balancing the heat input. For example, we put the baked goods at the very bottom, which means that the lower heater can be screwed on a little, and without that it will be hot from below.

And from above it is the same - my bread does not grow very upward, because it immediately bakes the roof. And it breaks in a circle on the sides, while the top is no longer like a crust, bark!)) Therefore, at the beginning of baking, I periodically turn off the top completely. Otherwise, it would simply reduce the heating level.

[garvich]

garvich, thanks, did the convection dry the baked goods? Did you have your dough? On puff?

Bijou, it is clear that with the adjustment of each shade there are more possibilities, it was interesting how much this was in demand.

Hello!
I want to buy myself a mini-oven, but I can't make a choice. Ideally, there should be a not very large, medium power oven, with a simple "character", preferably with convection, easy to clean and not very hot.
But what I found, for some reason, either has few reviews, or they are somehow suspicious.
I have no experience with such a person, it's hard to figure it out.
I liked the "touch"
Mini-oven REDMOND RO-5703 (sooo, I liked it externally and in terms of quality, but there is no convection, a tray for crumbs, and the price is oh) and Mini-oven Supra MTS-2001B

From what you need to order via the Internet, interested
GFgril GFO-23 Convection Plus
Steba KB 27 U.3
Steba KB 19
Travola KYS-C30

and really liked it, but too expensive

Steba KB 23
Does anyone have such ovens? Can you sail, what do you think of these models? I'm reading a topic about Steba now, and the rest are dark horses.

[Weather]

Weather, Everything you wrote about her

🔗

Interesting, it will be necessary to look in detail on the computer in the evening. True, there are a lot of brains, the mechanic looks more reliable and again there are no reviews

have you tried this? And then I even see the company for the first time.

have you tried this? And then I even see the company for the first time.

I have had it for two years now, the flight is normal, before that it was German, expensive, with mechanics .... alas, in the trash I’m not alone with such an oven, other users wrote reviews above.

And then I even see the company for the first time.

He does a lot now, they seem to have had stoves with mechanics. The company, as I understood ours, is made in China (like everyone else now).

Hmm, Gemlux, it seems, is not an option: it was taken from ozone yesterday, and it is no longer in decent stores.

Members of the forum, did not anyone come across Redmond? I really need an opinion

I went and looked at this redmond, a very cute and well-made stove, you still don’t know how it will work, but purely outwardly for five plus

Yes, Redmond looks very good. And it functioned like my Redber. But 18L is not enough?

I went and looked at this redmond, a very cute and well-made stove, you still don’t know how it will work, but purely outwardly for five plus

yes, I fell in love with her. Still, a tray for crumbs - she would not have had a price. I'll think before the end of the weekend, maybe some discounts or a coupon will be sent in the mailing list.

Yes, Redmond looks very good. And it functioned like my Redber. But 18L is not enough?

It looks not small at all. I live alone, so I think 18-20 liters is the best.

She looks not at all pretty. I live alone, so I think 18-20 liters is the best.

My Gemilux is 25 liters and is too small for a "change" one. Pizza, a small pallet of cookies or tiny pies can be made and that's it, not bread, not muffin, not chicken

That's what I mean. Nothing high fits into my 21l., Respectively, and on 2 levels at once, too, there is no opportunity to bake. When the cupcake rises high in a standard cupcake pan, it will surely burn in tenu. I dream about 38-50 liters.

I dream about 38-50 liters.

Was 42 liters, great size

I don’t eat a whole chicken, the relationship with baking is "everything is complicated", I only make biscuits sometimes, and I try pies for my mood, there is no one to eat big pizza, but I love all kinds of casseroles, so I think that's enough.
And in the absence of the presence of a kitchen, I don't want to buy something big.

Has anyone tried Supra and Travola? Very nice stoves in appearance and description. There are many reviews in the store.