Tabletop ovens, stoves ...

Girls, stop cursing, life is not worth it! Better check out the work of my stove!

Better check out the work of my stove!

work is just super! may it serve for a long time and bring a lot of joy to you and your household !!

[Irina]

Girls, if you take to the online thread (photo park), then you don't need to check. The first 7 days are taken back without problems and abuse.

Um, well, the stove is more complicated, isn't it? It is heavy to drag here and there; plus, if you cook, you can get dirty .. I'd better check everything, and I'll finally test it at home
No, it's great if they are loyal and change if suddenly something goes wrong but I really want to not have to
Irina, I really already received an SMS about delivery today
if my husband succeeds, then we will pick it up today

No, well, it is clear to return if it does not work very well or what problems were found in 7 days.
And if I just didn't like her work. I realized that it was not mine. Will they return?
In general, I very rarely check the equipment, because it seems like the stores give everything 7 days for checking.

This time, I just needed to check when buying, since this particular store is not in our city. And if something happens to go for 70 km is not good. And here - yes, the shops give time to check the house. As for the return, if you didn’t like it, I don’t know. I choose very carefully, and then I cherish and cherish my assistants and I love them very much!

Today I, it ... well, I got fucked up
I decided to knead the dough for tomorrow ... I will need to check the oven right away. Give it, I think, I'll try it in the food processor.
He's small and weak, apparently. No, of course he mixed everything up like that. Well, I decided to knead by hand .. and taam The dough climbed under the knives inside and then I could climb too
In short, I don’t know how to get it out of the secret places of the moving and not very parts of the combine, I did it as much as I could and left it to dry out of grief, it would be easier to crumble it around? And if not, you have to soak
In general, I am preparing for the arrival of the assistant

I continue to establish contacts with my stove (gemlux 1838). Charlotte. Baking mode: top-bottom
Temperature: 175-175
Convection: 15 'after start
Time: 40 '
Grill position: 1
Form: d = 25
Note: Added time 10 'and increased temperature 180-180 + convection mode
(I was afraid that it was badly baked, when I took it out after 40 minutes, the top of the pie trembled). Conclusion, it was possible to immediately set the temperature to 180-180.
The thermometer was placed on a grate (not hung), that is, it was on the same level with the form. Showed the declared temperature.
Another nuance, when the stove heats up, the indicator at the top stops flashing. This is about 2 minutes. I put the cake down as soon as the indicator stopped flashing. But in fact, the oven was still cold, it went to its mode after 10 minutes. They were not enough for me. Conclusion, you can leave the temperature 175-175, and wait 10 minutes for the oven to heat up, then just load the cake.
Well, these are the pies



Uh, forgot to present evidence

Very useful information! I think it is acceptable for my stove too, take note. And the charlotte is cool!

DD! Girls, do your ovens bite to the left when heating? I tried to turn it on at full power, as it is written in the instructions, but she does it, will it work, or is it just for me?

Marishka! When I first turned it on, smoke and a stench came from all the cracks and - yes! - frightened of these sounds! And the next day these sounds were, but much quieter. And now I don't know - either they are not there or have already got used to it.So are you already with the oven? CONGRATULATIONS!!!! To drink for tse da ne? I wish you successful experiments - it's very cool! Since Sunday I can't tear myself away from mine.

Yes thank you! Hooray, I have her, she prepares a file with vegetables, stews the dough, then she will bake
And how is the photo inserted?

I spent 2 hours learning how to insert photos - so I want to share my emotions with everyone! Here - copied from the page "I'm a beginner!":
In order to exhibit a photo taken by your own hands (!!!),
you need to upload it to the Gallery:
- press the Reply button Opens a window for writing an answer
- left-click on the icon "insert author's photo into message" A form for filling out will open
- left-click on the "select file" button. A desktop window will open
- choose the photo you need
- double-click the left mouse button on the photo
- the selected photo is loaded
- click on the "download file" button
- a photo appears with two links
-select one of them (top full-size photo, bottom link with click-to-enlarge)
-select the link you need (turns blue) by pressing the left mouse button
- copy with the right mouse button
- transfer the link to yourself in response
We are waiting for photos!
Oh, I'm so happy for you, I'm still in euphoria myself. Do you like the stove?

[Irina]

- left-click on the icon to insert the author's photo

Thank you! I didn't see this phrase at all and now I accidentally noticed it, I already wanted to ask again ...
I really like it !!




Today I run like a stung (something needs so much to do in one day), I don't even have time to rejoice. Apparently I will digest / rejoice at dinner and tomorrow.
Assistant to work, and I didn't even have time to rise in her dough, it comes like this, side by side




In general, I am delighted! IrinaThank you very much for your feedback, tips and dough! if not for it, then today a full-fledged test would not work out, because there would be no time to knead and defuse. So my men were already urging me on with dinner. I had a kranz with nut butter And it baked somehow quickly, it says to hold it for another 30 minutes, and I looked at it and decided to try it in 10.
In general, it's cool when there is a possibility of different temperatures from above and below.And after my baby (28L), two forms at once climbed here and a saucer of water is cool

And if I just didn't like her work. I realized that it was not mine. Will they return?

Will return. Only the type must be marketable. I bought portable acoustics. It just didn't suit me, there was no menu. There was no information about this anywhere, only the poke method. A day later I went and passed, no problem. But I'm not overusing. This was the only such time. And under the guarantee more than once, also without problems, but the deadlines are not met.

[Marishka]

Marishka, I rejoice together with you! The stove is a miracle! And I asked for You, we both now
And according to other reviews, the Gemlux stoves with other little tsyferki are also wonderful (I rushed between 1838, 1845 and mine). Therefore, dear Hemluxes! Please share your impressions and recipes-modes.

Something silence ... And I'm here with yogurt. As expected, it turned out great on the Defrosting program, which in all respects is similar to prog. Yogurt in 1845. First about half an hour 45⁰so that the oven warms up all over (well, the milk is almost warmed up ...), then 42⁰ (according to the instructions for the leaven 40-43) 4.5 hours. She put the jars directly on the baking sheet, did not pour water.

I have a yogurt maker, just for fun.

[Irin]

Irin, well, I forgot it with happiness
Yogurt is great, I somehow haven't grown to it. But yes, now there is a place to stand the dough!
The day before yesterday I baked a duck with sauerkraut, today meat is pickled.

I rushed between 1838, 1845 and my

And I generally looked at aveх, it is cheaper. Then the hemlux was discussed and I hung up on adjusting the shades for different temperatures ... And then with a discount, in general, I could not stand it
They called me yesterday and said: You were given a gift for an order over 6t. r., but it was not available and now it is, come for 6 bottles of mineral water ... I thought so, but let's come in handy in the summer

Cool! They didn’t offer me a gift, and I wouldn’t go for 70 km. Yesterday I made a rice casserole, baked mackerel, on the 2nd level, nothing was burnt, the upper ten immediately set the pace. less, it is better to turn on convection towards the end. Today - bread, buns, now a jellied pie in the oven. The roof also goes with joy! Marin, is the meat on the baking sheet or on the wire shelf?
The tabletop oven is also good for me because you don't have to bend over.

Girls, the instructions say that no part of the stove can be covered with foil - "This can lead to overheating of the stove." And someone wrote that during the sentence, they cover the spit with foil from splashes. What to do? Who has experience, share!

Friends, you describe the merits of the Gemlux so well that you definitely need to create a separate topic.

And then I want this Gemlux, and then it seems that Shteba has a place to be. I can’t make up my mind.

you need to create a separate topic

The remark is correct, because the topic is something about desktop ovens in general. And it's wrong that we and our Gemluxes are trying to supplant other stoves. My personal apologies to all users of different stoves!
But I still won't stop admiring mine.
Who can post a new topic? (sorry if the question is stupid)
Is it worth it? Although the stoves are different for everyone, but we are all equally shifted here, can we really not get along?
This is so, thinking aloud ...

["This could cause the stove to overheat."]

Marin, is the meat on the baking sheet or on the wire shelf?
The tabletop oven is also good for me because you don't have to bend over.

Girls, the instructions say that no part of the stove can be covered with foil - "This could cause the stove to overheat."... And someone wrote that during the sentence, they cover the spit with foil from splashes. What to do? Who has experience, share!

Meat in the sleeve on a baking sheet (suddenly breaks)
So I came with the same question
Is it really overheating? And I, being naive, decided at least to lay the bottom so as not to get dirty ...and even better everywhere, especially when grilling

Is it worth it

So I think people will come here to make a choice, so let them read about successful models. If Gemlux has released a successful model, let people know, but go into a separate topic and get lost. For example, I have avex, but I enjoy reading your brags.

Jellied pie. Baking in a mold, medium level, 30 min 160-180⁰, 5 min 175-175⁰ with covection. It was possible and not to change on the upper heating element. It was baked like this:

Well, ready-made pie

Unfortunately, there is only red jelly left for the cake, and it's too lazy to go to the store.
Do not judge strictly, I'm not an ace (in the topic about these pies - such pies!), I just want to know all the possibilities of my stove.

And yet, is it really possible that if the oven is “overlaid” with foil for cooking from the inside, for example, from below and along the far wall (at least), will it overheat? Nobody tried to protect their ovens from splashes so much ???

Awww! People! Still the same question - is it possible to use spray foil when cooking on a spit? Share your experience! My husband will soon have a DR, he loves a chicken - he needs to do it, but in the station. the spit does not work ...

[Swan-Seagull]

Swan-Seagull, Irina, and foil as you want, wrap around the chicken? Then there will be no crust effect, and the taste will be different.

No, not a chicken, but walls. It's just that the instructions warn that you can't cover parts of the oven with metal foil - it can lead to overheating of the stove.

[Swan-Seagull]

Swan-Seagull, Ira! Well, if the instructions say that it is impossible to cover with foil, why do you think that someone from the furomchanka will take responsibility and allow you to do this? It's better to wash the oven after cooking than to tear your hair out afterwards when the oven breaks down. And what are the instructions for? To make life difficult for you? And violation of instructions is directly our national sport. And then "Winter Cherry", "Lame Horse" and so on occur. Here you will have a tragedy not of this magnitude, but all the same: forewarned means forearmed.

Aha! as in the anecdote about the Japanese clock, the item "You can't boil!" was added especially for the Russians.
No, well, maybe someone ALREADY cooked like this. Just to the station. oven and microwave enamel coating, it is easier to clean, but I still don’t know how to clean it - I have a stove for only 2 weeks.

Ira, I am a bit confused about whether the oven is making a fool or me. If the time has not run out, but you need to turn it off and switch to a new mode (actually baking after proofing), how long do you need to wait? I cannot immediately switch to another mode, if I turn it on again, it turns on the proofer again and starts counting down the time. every time I have dances with tambourines ... or just need to wait (how much?) or just take it out of the socket and wait (how much)?

[Once!]

Marish, you can reduce the proving time (or another mode) to 1 minute and for a minute the oven will say END, then you select a new mode. You can press the on / off button (Once!) and turn the mode selection knob to the desired one, select the pace, time and again the on / off button. With me, try it - you will say what happened!

Girls, I asked a question above about grilled chicken on a spit in the oven. Can anyone answer?

That is why such monstrous topics "about everything" are of little use in practice.
Let's fight

That is why such monstrous topics "about everything" are of little use in practice.
Let's fight

It's easy to destroy, but to build ... For example, I'm interested in reading about all the stoves, this topic is one of my favorites. The main thing is to make it easy to find information on stoves if, for example, this topic multiplies on different topics for specific stoves

For example, I'm interested in reading about all the stoves,

I will support, I am also interested about everything, you can immediately see who added what to the device, who subtracted what, who has what kind of disposition.

[Dina]

I'll bring my own 5 kopecks. When I was choosing the stove, throwing around on the websites of online stores, reviews, etc., did not bring any results. I considered different options, I learned about the Gemlux only here. I bought my stove thanks to this topic and communication with forum users. Thanks to ALL! Dina said correctly: people will come here to make a choice, so let them read about successful models. If Gemlux has released a successful model, let people know, but go into a separate topic and get lost.

Today, milk cakes from school childhood. Top-bottom mode, middle position, temp. 180-180, no convection, 12 min. One turned over special. - show the bottom, the strip is the baking sheet relief. I baked 2 baking sheets in 2 times, I wanted to try on 2 levels - I did not have time to load the second one.

Milk crust
Flour - 4 cups
Sugar - 1 glass
Butter or margarine - 100 g
Egg - 1 pc.
Milk - half a glass
Soda - 1 tsp.
Vanilla sugar
Sour cream - 1 tbsp. l.
In enamel. (or any cup convenient for you, pour out the milk, pour in the sugar, - dissolve over low heat, turn off and add butter (margarine). Cool the mixture to room temperature, pour into the bowl of the food processor (in the container in which you will knead the dough). Add egg and sour cream, stir. Stir soda and vanillin with flour, pour into the liquid mixture. Mix the dough quickly but well and immediately start cutting. From this amount, I get 10-12 biscuits. Cut a piece of dough from the sausage dough, roll it out to about 0.8 cm.Cut with a notch for dough (if any) or an object of a suitable size (I have a glass lid with a diameter of 10.5 cm with a handle from a sugar bowl - I put it on a rolled circle and I cut it with a wheel with a wavy edge). I roll it out so that the flour remains on these circles (well, that's a memory from childhood). I spread it on a baking sheet covered with paper or a rug, sprinkle with sugar. Put in preheated to 180⁰ oven for 12 minutes (depending on the oven!) until the top begins to turn slightly yellow: the biscuits quickly dry out, and the softness goes away.The biscuits have a light taste and smell of soda, but it does not need to be extinguished.

Today, milk cakes from school childhood.

And right away the recipe?

And right away the recipe?

Can you write recipes here?

[Swan-Seagull]

Swan-Seagull, I honestly do not remember if anything is possible in a personal. It seems that there was no ban on recipes on the website about cooking, but I don't want to risk it.

[Deana]

Deana, Dina, the recipe was sent in a personal!

[Swan-Seagull]

Swan-Seagull, thanks! I went to study. If a visiting guru says that recipes can be found in the subject, we will know

[Swan-Seagull]

Can you write recipes here?

Swan-Seagull, Irina, sure you may . Look for example on page 109 hole 2167

Ira, it was my jump, and not by the stove .. I was not used to it yet, I tried to change the programs with a button and not turn the knob

[Mila]

Mila, Thank you! Then I'll try to add a recipe under the photo of the biscuits.

Marish, anything can happen. And I already started to worry - I haven't heard you for a long time, I thought - I took the stove to hand it over. How good that you did it!

Today I baked pies on two levels (I turned one pie over):

What can I say? Convection did not help - during the baking process, I still had to change the trays in places. Baked well. I put it on the 1st and 3rd levels, it didn't work on the middle one - the pies of the first level in a non-native baking sheet on the wire rack rest against the bottom of the native baking sheet (in the sense of the oven) on the second level. The second baking sheet is needed for the stove, but I have not seen them on sale.

[Irina]

baked pies on two levels

Irina, you get beautiful and delicious pastries, admire them ...

Convection did not help - during the baking process I still had to change the trays

Due to the fact that you have to change the trays in places, almost no one bakes on two levels at the same time in such tabletop ovens. These troubles, like similar ones, which can be excluded, are called dances with a tambourine on the forum.It is clear, of course, that you can bake on two levels at the same time ... but you will have to bother with baking sheets

I was just leaving, I hope we will stay with her for a long time

Convection did not help - during the baking process, I still had to change the trays in places.

Sorry

The second baking sheet is needed for the stove, but I have not seen them on sale.

I'm thinking about the second grate .. where to get it?



I grilled chicken yesterday, but the first pancake is a little lumpy. tasty, but dry ..



P.S. and it's just a "terrible" site, you can't read it ... There are so many different devices and recipes here ... You will go broke and get fat

[Swan-Seagull]

Swan-Seagull, Irina, oh, what wonderful pies! A delight for the eyes and a delight for the belly! The beauty!
Again I wanted this stove. What is it ?!
And how many grams of flour did you get this number of pies? And tell me the temperature, too, please.
Ai ... To bite on the side of such a red-haired soft drink.

[Mila, Rita]

To me on you!
Mila, Rita, thanks for the delicious words! : girl_red: This is how I feed my husband, but he eats and eats everything and does not get fat! (I would like to)
Rita, 24 pies from 850 g of flour, in milk, the dough is very soft and tasty (well, everyone praises his own). The filling is also red-haired - homemade apples from Isidri (it's like I'm showing off about my dryer). The rate is 180-180, you can also 190, I was afraid because of the two levels and the included convection.
Marish, and you still made a chicken on a spit? Why didn't it work, tell me!

Did the stove get very dirty? Why do you need a second lattice?

Despite the "dancing with tambourines" when baking on two levels, I was not at all disappointed in the oven. Bread - almost every day a sweet ear of a bun!
It is today

[Swan-Seagull]

Swan-Seagull, Irina, you have wonderful pastries! Thank you!
Please tell me the recipe for the dough that you used to bake such wonderful pies.
And the bread is very wonderful!
Cool little stove!

Marish, did you still make chicken on a spit? Why didn't it work, tell me!
Did the stove get very dirty? Why do you need a second lattice?

Yes, on a spit, almost no splatter. I think 1. was frozen, 2. marinated a little, 3. the first pancake was lumpy (I did it on the grill for the first time, I fixed it rather badly) well, maybe I overexposed it ...
And I think about the second grate just for a test on two levels at once.



I am now studying the topic of liquid starter cultures, I even put the ferment on a sample. I will try something new in a new oven

[Marishik]

Marishik, liquid starter - home-made or purchased? I made "eternal leaven" from rye flour, the bread is good and healthy. Only on leaven for a long time to do. Here is my bread made of 1st grade flour with rye sourdough

On two levels, and even on the wire rack, I didn't like baking the pies. Maybe something flat is better - cookies, for example. Well, I'm not very worried, I have a lot for a lot of pies. oven, though it's sometimes difficult to bend over to it - the back is bo-bo. Marin, and "bloopers" are easily washed from such a coating? have you tried?
Ritus, I'm reading a topic about Tortilla (I like it for a long time), I saw you there (can I go to you?). Please tell me should I want her? or my favorite stove is enough? And so: you have Tortilla, but no Gemlux, and I have a Gemlux, but no Tortilla, what should I do?
The recipe for my pies

Milk - 300 g
Flour / s - 850 g
Eggs - 3 pcs. and 1 white (yolk for coating)
Butter or margarine - 120 g
Sugar - 150 g
Dry yeast - 1 sachet
Vanillin
Any sweet filling.
Mix sugar with vanilla, pour into the bowl of the food processor, add eggs and a pinch of salt, beat well with a whisk. Ideally, beat the yolks and whites separately, but laziness, mother! (yolks with sugar, whites with salt) and mix. Add warm milk, stir. Add melted margarine (butter), stir. Mix the flour and yeast, pour into the liquid mixture, change the whisk to a hook and knead the dough (10 minutes). And then - of course, proofing and cutting.
For me, this is a universal dough - I make pies with cottage cheese, with fresh cherries, apples, dried fruits.
If you add raisins to the dough, you get good cakes or just buns.