Tabletop ovens, stoves ...

[Swan-Seagull]

Swan-Seagull, Ira, of course on you.
About Tortilla ... Tortilla and Gemlux are just completely different things. Here are just completely different! Tortilla is a frying pan, stewpan, roaster of some kind, and Gemlux is a full-fledged oven.
I have Tortillan for frying, small portions of chops are good too, omelets, small casseroles. The stove in it is not very good for me, because after all, the top cover does not give freedom and airiness.
Is it necessary or not? ... Yes, it is necessary, probably, because completely different units, that is, a small frying pan with top heating Tortillan and a full-fledged Gemlux oven. Super!
Ira, for the recipe for pies!

[Irina]

Irina, well, yes for a long time .. with the usual leavens something did not go with me, but I want the usefulness of the product .. So I decided to try with the liquid to tinker, what if mine? fermented a banana, I'm waiting for what happens (soooo lappl1 describes her benefits that she could not pass by https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=417918.0)
Was washed off easily, maybe a new one, but there was almost no splashing

[Ritus]

Ritus, I just looked into the drawing of my stove (GEMLUX GL-OR-2045LUX), there is also a 20% discount on it - which I used. So, the discount ends tomorrow! I don’t know - maybe this is a publicity stunt? Do you still want her?
I want a tortilla, but for now I just read Temko, I study. If I take it now, there will be no buzz - I have to wait a little longer, have doubts: girl_haha: Yes, and I haven’t played enough with my stove yet.
Marish, an interesting topic about leavens, such I have not done yet! Thanks for poking me, have the courage to try something ...

Marish, an interesting topic about sourdoughs, I have not done anything like that! Thanks for poking me, have the courage to try something ...

I have already set my mash and started to wander, but it is cold here ... in three days I will try, I will report on our result with the stove.

Something silence ... Where did everyone run away?
The husband brought nutria instead of a chicken (so that on a spit). Large - only half fit on the baking sheet. Baked in the sleeve, lower level, temp 200-200, 80 min. It was baked and browned, did not have to cut the sleeve, and did not include the covenation. Delicious! Photo netuti - from the oven directly to the guests' table.
Marish, how did you do with the sourdough?

Marish, how did you do with the sourdough?

Nearly...
Here is:

[Marish]

Marish, which rolls are more beautiful! Lush, rosy! You did a great job with the stove!

Nearly...

I read Temka about the railway - do not worry, the girls will help you there and you will succeed!

[Ira]

Thank you Ira, I really like the result (except for the taste) and it is very pleasant to work with the stove.
I feel her, poor, over the summer I will zamorde (also hung on this Temkohttps://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=389380.0)
we will work hard and work on mistakes, the main thing is to understand what they are.

[Marish]

Marish, you are drawing me into such interesting things! I went to study one more Temko. (and so I already read 8 pieces in parallel I feel that all this will end with the purchase of one more device: oh, I swore to my husband that the stove was my last purchase, honestly

involved in such interesting things!

So I STE ... I can't help but share it myself for 5 days, I got stuck, I made notes. The main thing is all summer ahead, all the leaves are ours and the oven with temperature control is already there!

the stove is my last purchase, honestly

So no devices are needed there, just a knife or a meat grinder

I can't help but share

Thanks for sharing! I would never have learned about these topics on the endless expanses of our forum, but it’s interesting, and it’s also necessary.
I found a friend for our Knight Gemlux - the beautiful Princess Tortilla. So I got stuck on that topic, I'm studying. I think a great couple will be! Because of this, there is no time for pictures, although my stove is working every day. Basically, these are bread and pies, - the husband eats himself on weekends, and then he also takes to work, treats everyone!

the beautiful Princess Tortilla.

I looked at what kind of fruit .. No, for me this is already too much, there is nowhere to put. I'm dreaming about a dough mixer (I almost bought it, it’s expensive, while I’m thinking)

I found a friend for our Knight Gemlux - the beautiful Princess Tortilla.

I also have a Tortilla, one of my favorite devices.

[Khamar]

Khamar, Ol, I read the whole topic about Tortilla, - why didn't I meet you there? After all, I also bought this pryncessa, cool! This is a really nice addition to my stove! Yesterday I was baking juices in the oven, and from the remnants of the curd filling - a casserole in Tortilka.

She also baked the catfish in homemade portioned foil tins

Yummy!
Marish, how are your baked goods on the railway? Have you decided on the kneader?

Marish, how are your baked goods on the railway? Have you decided on the kneader?

Everything is fine, the acid generator in the dough has been identified and tested (they did not like my honey) And the toad strangles with the kneader and I somehow manage without it ... but maybe I don’t understand my happiness ..

Gemlyushechka and I dabbled in tea here:

[really, maybe I don't understand my happiness ..]

Marishka! what did you dry? At what temperature, mode? how on time? Is it for tea or something medicinal?
really, maybe I don't understand my happiness .. - that's right! If you are engaged in baking, sooner or later you will still come to the kneader! he is definitely waiting for you somewhere. (from my experience)

sooner or later you will still come to the kneader!

eh? then I'll calculate the budget ... Ir, what is yours?

In a jar, granulated (through a meat grinder) tea "I blinded it from what it was" while somehow I quickly succeeded in drying, judging by the recipe there people have fun for 1.5 hours .. probably because there was only one raw material layer on a baking sheet .. 20 minutes dried by setting 150; 150, then 20 minutes for 50; 60
the second Ivan-tea, it dried up even faster.

Oooh! 150 is a lot, that's why it's fast! I'm on the grass dryer for a maximum of 60! then generally 40-45. Are you with convection?

I have a large Hotpoint Ariston kneader, but I rarely get it now, it's heavy. Bosch 4655 is constantly on the table, I bought an almost unused one on Avito very inexpensively. Both have low power, but can handle any test. And Boshik whips eggs better. In general, I like it better!

Oooh!

The recipe says so and dries with the oven ajar = the temperature is lower .. I really jumped around and constantly reduced to 120; 120 then 100, opened stirring In short, 150 was not there ...
And I also thought that it was fast because the stove is small, the heat is close. And yes, for 5 minutes, I turned on convection twice

Ol, I read the whole topic about Tortilla - why didn't I meet you there?

yes, I mostly read others there

[Marish]

Marish, I answered there above under the spoiler!
Olya, and today I debut in that topic - look there my brags!

Olya, and today I debut in that topic - look there my brags!

yes, I have already seen, such delicious things !!

Hello! The wife wants an oven at the dacha. The question is about the desktop version, since there will be no permanent place for it (kitchen, summer kitchen, maybe we will cook on the street). The oven is mainly for baking, but you also need to bake meat or chicken ...

While we are looking at the ESHP36 VOLTER:
- useful volume 36l
- three levels of baking trays
- three heating modes (top, bottom, top + bottom)
- timer for 60 min.
- power consumption 1600W

It costs up to 3000r without convection. We decided to buy this one, because we have their VOLTERA 1000 dryer and we are very pleased with it. But I can't find reviews for the oven. Tell me what?

Hello to you, too! I read the characteristics, looked at the photo of your stove. From my point of view, if you do not find fault with much, there are pros and cons. Pros: 1. compact, does not take up much space (if it is important) 2. convenient switches 3. convenient handle on the door (do not write how hot it gets) 4. two baking sheets 5. timer with auto-off. Cons: 1. single door glass 2. heating elements straight "sticks" 3. no convection (but this is completely optional) 4. no backlight (well, this is also at your discretion - is it good or bad for you). It depends on what kind of baking you need an oven for. I also bake bread, so the distance between the heating elements is important for me (in mine it is 23 cm and from the grate to the top heating element 17 cm - it suits me perfectly), but, unfortunately, these data are not written in the characteristics. I was looking for a stove with a tempo. from 30 gr. - for proofing. If this moment is not important to you, then from 100 gr. good - if only it correctly maintains the set temperature. Well, God forbid, to serve for a long time!

Good day everyone! For several days I have been the owner of Delta 24. And some questions have accumulated. After reading the topic, I got even more confused)
It seems to me that the temperature in it is lower than the declared one, there is no thermometer to check, I will buy it if possible.
Actually, the question. On what setting to bake biscuits and other dough? Someone in the subject wrote that the top + bottom, someone only the top. In general, how to use shadows correctly, in which case to disable or enable? And how to adapt the recipe to a mini oven?

there is no thermometer to check, I will buy it if possible

Many people write that they measured the temperature and determined that the oven maintains the temperature correctly or incorrectly ...
I ordered not the cheapest thermometer on Ali. Received. When turned on, I put it directly on an aluminum baking sheet and waited. At the same time, I set the temperature to the maximum possible 275 degrees, the thermometer to 400. I'm waiting. The oven warmed up, threw the bread there, the temperature on the device is much lower than the set one. I'm waiting further.

The bread turns red, the oven again thinks that it has already heated up, and has turned off. The thermometer shows 70 (seventy !!) degrees below the specified value. But I am no longer 15 years old (alas), I understand that the mode is actually very hot, the crust on an unleavened bun without a gram of sugar turns black very quickly, if the temperature is not lowered. I take out a pyrometer, open the oven and ... on the surface of the bread, my rather accurate (error up to 3-5 degrees maximum) pyrometer shows almost 250 degrees. And the thermometer next to it is 210. Super, isn't it?

And so over and over again - the run between the readings of the oven and the thermometer 50 degrees, plus or minus trifles. This is if it stands in the center for a long time. If you hang it on the side of the grate, then the readings diverge by 20 degrees.

Christmas trees, brooms, why did I buy it ??

Did you check the thermometer on boiling water?

[NellyM]

NellyM, but how can it be in the water? This is not a dipstick, this is a special one for ovens. Or have I misunderstood?

[Swan-Seagull]

Swan-Seagull, thanks for the answer.
We bought the ESHP36 VOLTER. What can I say. It looks a little artisanal, but otherwise everything is fine. It matches its price (2600r)! And for giving it will go 100%

The pies are gorgeous!
Congratulations on your purchase! Let it be reliable, serve for a long time and make you happy with delicious treats!

Oh I do not know)

[NellyM]

... In what mode to bake biscuits and other dough? Someone in the subject wrote that the top + bottom, someone only the top.

NellyM, pastries from any dough, be it biscuit or yeast dough or shortbread ..., baked on top + bottom, on a medium level. My stove overestimates the temperature, I used the stove for a year without first testing it for compliance with the set temperatures. I set the temperature as required in the recipe, and the baked goods were very fried, well, I began to experimentally set the temperature lower. And everything worked out as it should. And after a year of using the stove, I finally managed to buy a thermometer for the oven. It turned out that my stove really overestimates the temperature by 30-35 degrees. I set the temperature lower for this difference and everything is OK. And there is no need to adapt the recipe to the mini stove, except to check the stove for temperature compliance. Of course, options are possible, for example, if, say, the baking is not yet ready, and the bottom is already on fire, then you can turn off the lower ten and finish cooking. But with small baked goods, as a rule, this does not happen, unless, of course, the temperature is set correctly and taking into account errors. Meat pie can burn from the bottom, from an incorrectly set temperature or if the baking sheet is not good. Most of all I like to bake on baking trays (any) covered with parchment. The bottom of baked goods on parchment always looks perfect compared to, say, silicone.

We bought the ESHP36 VOLTER.

Congratulations on your purchase !!! And even for such a price !!! It has the main modes, but otherwise ... you need to make friends with any stove, find out its features. And how quickly your friendship worked out. The pies are excellent !!! And with what pies then?

Congratulations on your purchase !!! And even for such a price !!! It has the main modes, but otherwise ... you need to make friends with any stove, find out its features. And how quickly your friendship worked out. The pies are excellent !!! And with what pies then?

Thank you! Apple pies. The wife said that the pies did not work out very well, but not because of the stove. I did it in haste, just for testing, and there was little flour. For me, the pies were so good !!! The wife is very happy with the stove. But really there is not enough backlight ... Yesterday they shone with a flashlight from the phone.

empirically

Agree! In a large oven, the bread was baked at the same temperature, one top-bottom mode. In the mini-oven, I begin to bake bread, also top-bottom. But since this is a tall baking, and the top ten is close to the top of the bread, it will brown faster, the last 10 minutes I bake only the bottom on the mode. So yes! everything comes with the experience of using the stove and

you need to make friends with any stove, find out its features

Friends, but by chance no one knows, and what is the difference between ovens
Gemlux GL-OR-1838 from Gemlux GL-OR-1538LUX
It seems that everything in the description is the same, but somehow they differ if the difference in price is more than a thousand.

what is the difference between ovens
Gemlux GL-OR-1838 from Gemlux GL-OR-1538LUX

It looks like only with the control panel Yeah, good stoves, I have an idea to change my own to one of these. Painfully good function of setting the temperatures on the upper shadows, different from the temperature on the lower shadows

Uh-huh, Lyudochka, this idea comes to me more and more often. I'll just calm down and calm down, like BAM! and I will come across another review.
And again, it sausages me in different directions.

[They have almost the same modes, only the names have changed. In the 2045 oven, the defrosting mode is the same yogurt mode in 1845, only the time range for one is 1-12 hours, for the other 6-12 hours, respectively (I have yogurt ready in 5 hours, but there is a yogurt maker for this). The fermentation mode for 2045 has been increased from 120 to 720 minutes (which is important for yeast-free dough). Toast, chicken - at 2045, grilled - at 1845.And separate switches and displays - my husband says that this is better than combined, like "it will last longer."]

Girls, I have Gemlux 2045 LUX. The instruction goes one for her and for 1538 LUX. At one time, I compared 2045 and 1845 on page 160:
They have almost the same modes, only the names have changed. In the 2045 oven, the defrosting mode is the same yogurt mode in 1845, only the time range for one is 1-12 hours, for the other 6-12 hours, respectively (I have yogurt ready in 5 hours, but there is a yogurt maker for this). The fermentation mode for 2045 has been increased from 120 to 720 minutes (which is important for yeast-free dough). Toast, chicken - at 2045, grilled - at 1845.
And separate switches and displays - my husband says that this is better than combined, like "it will last longer."
on page 165:
A good function - when the backlight and convection buttons are pressed at the same time, it shows the current temperature (I can not check - there is no thermometer yet).
The switches are very convenient! It's good that the modes brought up the display - they are clearly visible, you don't need to look somewhere around the handle.
So stoves 1838 and 1538 differ in the same way. The rest is all the same - baking sheets, sizes, grates, lighting, convection, spit.
Something like that...
And I'm sooo happy with my stove!
Ritual, after all, you love baking, but in Tortilka it still doesn’t work like that! (I have an experience of comparison) Take it, do not suffer!

And separate switches and displays - my husband says that this is better than combined, like "it will last longer."

Ira, which model is this?
I was completely worn out. The moment has come for me when I want to.

Good function - when pressing the backlight and convection buttons at the same time, it shows the current temperature

Ira, is this function for two models or only for one?

Which one is better for me?

Ritul, the instruction is one for Gemlux 2045 LUX and 1538 LUX, so both have separate switches and displays. I especially like it on the mode knob - everything is clearly visible on the display itself, and not around it. At first I wanted 38 liters, but I bought it for 45 - and I don't regret it!

At first I wanted 38 liters, but I bought it for 45 - and I don't regret it!

Irishenka, yes, the size 45 is probably bigger, but I have to manage to put the Shteba in place.
Irish, is there a disconnect button?

Look: width 56 cm (38 liters - 50 cm), depth with rear stops 37 cm (i.e. to the front), with door handle 42 cm. Go measure! There is no disconnect button. But when the cooking is over, all the knobs go out, and a small dot remains blinking near the mode switch knob. I left her like that several times - I just forgot. The instructions, however, say that the plug must be pulled out if the stove is not in use.

Ira, thanks! 50 cm is normal, but more is difficult.
Now about heating. On Shteba, on top of me, the glasses are standing and drying, that is, the heating from the oven is not very critical. How about in the Gemlux?

And I'm drying a kitchen towel! Heats up a lot, but not critical. I think the glasses won't burst! If I have more dough, I put an inverted plate on top of the stove, and on it a cup with the next proofing dough.

So they wrote it until I dropped in ...

If I have more dough, I put an inverted plate on top of the stove, and on it a cup with the next proofing dough.

and not hot?
every time I think about it, but I hesitate ...

[Marysya27]

And here is my recipe for rye-wheat bread Marysya27 from the topic about Tortika

Ritual, compare with bread from that topic.

not hot

Nope. I have a large, deep, thick plate - Soviet mass production. Pick up something, try it! I would have fit a grill from a multi, it is high, but ... broken.

compare with the bread from that topic.

come on, Irishik! The day is clear who loses.
Have you tried any meat? The casseroles are different there.
I'm just purring from the photos!

Sure! On the previous page, a photo of catfish from the oven, baked nutria in the sleeve, but I didn't have time to take a picture. Rice casserole:

And this is baking today - pies with fresh cherries

Help yourself!

It seems to work out) Biscuit, muffins, vegetables were successful)

[NellyM]

NellyM Well, this is great, so the friendship took place? And brag? Photo to the studio!