Tabletop ovens, stoves ...

No, nothing rolls. Merges. I found out about the slope when I put the minced cutlet meat in portions on the countertop, and the juice flowed onto the floor ...

I need a mini-oven, because I don't want to drive a stationary oven because of its small volume. I read-read you, I have not decided on the model yet. But the question arose about the PLACE for the stove: it heats up. How tangible? Where should I put it to make it safe? I wanted to make hinged shelves: a micra at the bottom, an oven at the top. How far should you retreat from the wall? Or not bother ???

How far should you retreat from the wall?

At first, before each turn on, I moved the stove away from the wall. Once I forgot, and when I remembered, I was horrified by what I had done. I ran aside the stove, felt the wall - that's okay. I didn't bother anymore, the stove stands from the wall at the distance of the back stop. There is nothing to the left of the stove. On the right is boxing with Burner at a distance of about 5 cm, normal. But I never checked it under the stove.

[Maria]

Where should I put it to make it safe?

Maria, the instructions for my stove say - for normal air circulation, it is necessary that during use of the stove, a free space of at least 12 cm is kept on each of its sides. Moreover, my stove is not even in a niche. And there is generally free space above the stove. And also, on the table on which the stove stands, I put a sheet of PCB, which I secured from work. The walls of the stove are of course heated, the upper one is stronger, the children can get burned. If you put it in a furniture niche, where it will be less than 12 cm to the walls of the niche, from the walls of the stove, then it is not known how the coating of kitchen furniture will behave, because it can be different. After all, there are cases when furniture veneer peeled off from high temperatures, in the zone of gas ovens. But the kitchen furniture is different for everyone and they do everything as they can, especially since there are five-meter kitchens ...

Irina, Lyudmila, thanks for the answers)
In places - I have EVERYTHING is busy (for 4 years at the Bread Maker) But I SHOULD shove in something that is not stuffed, so I want my husband to ask my husband to nail the shelf above the micron (below the micra on the table, above the oven on the open shelf) And this is the only option, so I need to explain correctly and the need to buy a new device (in the presence of an AF, a full-fledged oven, a fancy mic ...) and the location of the shelf)))

[Maria]

ask the shelf to be nailed over the micro

Maria, this is of course an option. It is necessary to take into account the height of this shelf in this option so that it fits your height. For example, I take out the first dish from the micra, but it is liquid, and if I had the micra, as it were, on the top shelf, it would be inconvenient, you can pour hot soup on yourself ... And if a family in the micra only heats baked goods, then I would I put this micra on the top shelf. All the moments need to be thought out and we will be happy

Lyudmila, we are just warming up in the microscope, including the child on their own, so she is already stationary at the bottom. I also wanted to ask: I plan to cook mostly small (portioned) pieces of meat, fish, vegetables in the oven, that is, to eat right away. In this case, the main requirements include convection? For a volume of up to 20 liters, will it be enough or is more better? It's just that there are only three of us ...

For a volume of up to 20 liters, will it be enough or is more better? It's just that there are only three of us ...

Maria, although I have been living alone in recent years, she still preferred to buy a mini stove of 30 liters. In fact, this is not a large volume at all. Therefore, I would advise you to first decide on the volume by going to real stores and personally opening the door of this stove. I have a feeling that the volume of 30 liters is an external volume, but this is just my feeling. And then, with a small volume (the distance is small), when baking meat, fish, etc., fats are sprinkled there (after all, there is fat in the meat, so it melts) and all this easily slaps the top wall of the stove. Therefore, from this point of view, it is better to choose a higher stove. Everyone has different stoves here, but the distance between the upper and lower shadows for many in their stoves is about 22 cm, as in my stove. If this distance is less, then, as it were, there is very little space from the dishes with the meat being cooked to the upper wall of the chamber, and everything will quickly get greasy after the first cooking. As for convection ..., even though this function is present in my stove, but for some reason I don't use it, since I can simply not turn it on. But I'm not a gourmet and without convection everything is great to cook, and I don't cook a lot, because I'm alone. And there are ovens where convection goes by default in different cooking modes. In such stoves it is no longer possible to turn off (nothing) convection. And for example, you wanted to bake a biscuit in the top + bottom mode, but without convection, since there is nothing to turn off convection in some stoves, since it is built into the program of different cooking modes. Just recently, I baked eggplants, cut into circles, without convection in my oven. Biting and convection is not necessary at all. 20-25 minutes and the eggplant is ready.

Thank you, Lyudmila. I'm still at the very beginning of the journey ... There is so much to read ... But it would seem - just a mini-stove

Maria, at one time, before choosing and buying a stove, I probably studied this topic closely for half a year, I wanted it to be functionally as it should, and at the same time so that the price did not bite. I am still quite happy with my stove. Of course, there are now stoves in which the temperature of the upper and lower shades can be set differently, in mine this is not possible, but mine is cheaper. Although now I would take more modern and more expensive. But mine bakes and bakes too

🔗

, and this is the main thing. The process of making a good choice is not quick. Happy shopping !!!

[Maria]

Maria, I'm also in the process, how to skate .. and a few pages ago I was told that it seems like 2o l fits well in itself, and at the beginning of the topic in 15l they praise
but, of course, 3 liters are more functional, but if there is a large oven and a lot of everything else, but with a place strained .. so maybe the baby will go
in general, except for mikru

or not to the kitchen

there is nowhere to put the oven at all.
I found Delongey on a second-hand, like 33 liters and just stands on the micra, well, the color is white .. and the micra is black

Vika, appetite comes with eating. I came here yesterday with the thought: "Maybe I will cook more in a small stove than in a BIG oven?" Yeah, while I was watching and reading, I already like Gemlux 45 liters (1845 model): everything will fit and there are programs, and in general she is pisya !!! My husband will kick me out with all the bells and whistles soon ...

My husband will kick me out with all the bells and whistles soon ...

Will not kick out! let him unfasten the money and eat with gusto!

Gemlux 45 l

if there is where to attach this pusya, so forward France!
I don't even consider that. So a counter question .. if there is a big good oven, then what is the reason to buy this pusya?

No reason Initially I wanted a small stove to fit my needs (a piece of meat, fish ...), my then not strong eaters ... Although the chicken and potatoes from AF are respected. I don't drive a large oven often, I have to cook a lot in it, then we eat for 3-4 days ... My husband swears that he has baked a lot of pies and he will get fat, although they eat quickly with his son
And then I think, in a small one and a little bit of pies, and meat and fish ...
So I persuade myself ...

"Or maybe I'll cook more in a small oven than in a BIG oven?"

Well, I did it. I really didn't cook anything except chicken on a spit and eggplants on a baking sheet, but buns, pies and cottage cheese casseroles were frequent.

if there is a big good oven, then what is the reason to buy this pusya

I have a big good oven, but I bought a tabletop one. Now I hardly use the big one. You don't have to bend over to the tabletop, you do everything in it at the usual level, even just in passing - like my pies or myasko.

I have a feeling that the volume of 30 liters is the external volume

I don’t understand at all how this volume is measured, where these displacements come from. Here in my oven 45 liters are stated. My measurements inside: width 41.5 cm, depth (taking into account the glass of the door, and not to the very edge) 33 cm, height from bottom to ceiling (without pallet) 29.5 cm. Multiply what you get? The main thing is that everywhere they write only the outer dimensions of the stoves, about the inner ones - you will not find it anywhere for any stove! When I was choosing a stove, I really missed such information. I bought a larger volume and never regretted it!

You don't have to lean towards the tabletop,

oh yes yes yes !!! this is the most important thing! I missed something

[Maria Evgenevna]

Maria Evgenevna, my headstock mini-stove is just above the MV, and it's very convenient! I have not been overjoyed for six months, although it took a long time and dreary to go through all the options. we installed it on the microwave mounts, it is the same color as the legs of the stove, so it is almost invisible, there is a small gap between the stove and the MV / the baking sheet fits perfectly there
the bottom of the stove and the sides are warm at the highest temperature, you won't get burned, but the top is very hot, there is a sticker with a special. the icon was / but the heating is probably different in different ovens! /, so the bottom of the upper cabinet gets very hot and this is the only negative. Plus more! And everything that bakes is perfectly visible - at eye level I don't know if I wrote it clearly, if I need to take a picture
P.S. But with the shelf, I think you need to somehow additionally fix the legs, the stove is light and when you open the door it can go along the smooth shelf. ours is "uncompromising" we, through its plastic legs, fastened with screws to the mountings, oh, and the writer is still one of me - well, the men will figure it out !!!

Microwave oven brackets have stops, ours hung like a nailed one. But the oven on the tabletop moves easily in all directions. Either there is no rubber at all in the legs, or change it like this at least for Velcro

You don't have to lean towards the tabletop,
oh yes yes yes !!! this is the most important thing! I missed something

I actually think that religion without a doubt will allow everyone to place a stationary oven at the level of the desktop! In order not to bend ...
The problem can arise only in two cases: the lack of space for such an arrangement of the oven and the limitation of material resources. But, frankly, I don't understand at all when they buy a tabletop oven in ADDITION to a stationary one. You will hardly be able to see either economic benefit or gain in speed.
In the apartment we don't have to bend over - the stationary oven is at the table level. At the dacha, yes - a desktop oven, you have to endure restrictions in functions, sizes, convenience. But this is a dacha ...

[Igor]

Igor, and cook in the heat? And the family: on holidays, children and grandchildren, in the offseason, you and me?

[Igor]

Igor, and cook in the heat? And the family: on holidays, children and grandchildren, in the offseason, you and me?

Exactly!!! And then "benefit, benefit", a holiday of the soul from a new little thing

lack of space for such an arrangement of the oven and limitation of material resources.

so you yourself answered.
I can't even imagine how to remodel the entire kitchen for such convenience, but I bought a mini-oven and rejoice.

In general, I have a monolithic gas stove, at the table level, only the Teng hob is top electric and the rules say to turn on either it or the bottom gas. Convection is true, and instead of temperature, conventional units.There are two advantages over the tabletop - volume and a convenient system of rolling out the trays.

Girls boys! help with the choice! another stove on sale
small, 21l write. Internal dimensions - length and depth of 30 cm, height - 25cm, separately top and bottom, well, together, too, is natural
Anything sensible can this oven cook and bake?




Well, there is also a spit, which does not interest me in any way.
it still appeared that the inner coating is stainless steel

[Vika]

inner coating-stainless steel

See at least a photo of the stove But in general, then, of course, I remember good reviews from this topic on small stoves, 20 liters. This is somewhere at the beginning of this big topic. Then, without even registering on the forum,
studied various topics of the forum, and especially this topic. Then I wanted to understand what functions are needed in such a stove. The girls baked pies well in such small ovens, and even small baked goods. You just need to get used to any stove, make friends with it, understand its nuances.

My measurements inside: width 41.5 cm, depth (including door glass, not to the very edge) 33 cm, height from bottom to ceiling (without pallet) 29.5 cm.

And in my simplest stove Rolsen KW-3026, the internal dimensions of the chamber: width 38 cm, and the depth and height are the same and amount to 27 cm. I think that the internal dimensions of our such different stoves would be interesting to many who are still at the beginning of the choice. At least take all these sizes of our stoves on the first page so that it is easy to find such information. Only who and how would have done it, because online stores do not indicate this data.

Vika, Vikul , do not be alarmed by the little stoves, they also know how to do everything that needs to be done. Here's an example for you a video about using a 3 in1 mini-oven from GFGRIL in a small kitchen

I love this blogger and I look at her a lot, there is a lot about this stove. Here is another video from Tanyulya

These are all examples of the fact that a lot can be baked in a small oven chamber. As for the stove you are talking about, make sure that it is not completely light. If there are shadows above and below, well, well, this is the most important thing. It's just that such table stoves (for 20-40 liters) need to be handled carefully, they are not stationary, and therefore they are lighter and not so killed. For example, mine slides (infection) on the PCB when I open its door. Well, business then, hold it on top with one hand at this moment

Internal dimensions - length and depth of 30 cm, height - 25 cm,

Quite normal sizes, the shape of the baking sheet is square.

[Ludmila]

Ludmila, so I described everything in detail! Nice to read and don't want to add anything. That's just how I summed it up!

See at least a photo of the stove

Lud, I will give a link to the stove under the spoiler

🔗

thank you very much for the clarification!
They are selling a new stove, I will buy it one of these days. Let's try to make friends!

[Vikul]

I will give a link to the stove under the spoiler

Vikul, looked at the stove. I can't say anything about the brand, because I don't know anything. In terms of functionality, everything will go. I didn’t see its power, but the initial warranty is 3 years, but it’s not given just like that, a good guarantee. There is no convection, but you can do without it. If at the time of purchase it will be possible to check the performance of all three modes, that is, tens, then it is worth doing it. It would be nice at this time to see the heating of the shadows (they start to turn red, they literally started to turn red, turn off immediately), the lower pallet can be removed at this time. I do not know what material the door handle and switches are made of. I just remember that here, at the beginning of the topic, I met a couple of reviews that they melt from temperature. It depends on the quality of the plastic or the material from which they are made. But this happens very, very rarely, all the same, all this is provided even at the design phase of this stove and vice versa, the guarantee was originally for this stove for three years. Good luck !!! Yes, and I will add that you immediately need an independent oven thermometer to test the new stove for compliance with the set temperatures And yet, there seems to be a timer for 40 minutes .. I would like for 60, but .... if anything, then you have to add time ... Although it seems that there is still
a timer for 60 minutes ..., you can see this moment in the photo is not very ... All the same, I considered it, a timer for 60 minutes, excellent.

independent oven thermometer

it is already!
There is a cheap super chain in Europe, where every week they sell different, so to speak, inappropriate goods, electrical goods are represented by this economy class brand, but its quality is quite good.
just these stoves were a year ago. It looks like people bought and didn't use it.

but its quality is quite good.

That is great. Good luck !!!

[Ludmila]

Ludmila, Lyudonka! Thank you so much!

it is already!

But I have not. I picked it up and did not buy anything - either the range is not the same, then the price is such that you can buy half the oven, or even a whole one. There is an electronic one, but you can't leave it in a sausage or ham ... not to mention temperatures above 200.

[Anna]

But i don't have

Anna, maybe you can see something useful in the topic about thermometers, since there are not many pages there
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=4648.400
Although thermometers can give an error, lie ..

So I bought a hemlux 1845 stove. After reading the instructions, I did not understand what the mode indicated as a rectangle inside with wavy lines means. If this is a convection mode, then there is a separate convection button. And if during the cooking process I need convection, then I separately turn on the button or change it to this mode. Maybe someone figured it out already. I want to dry meringues in this oven, maybe someone knows which mode to turn on.
This is a dough proving program

Hurrah! I received a baking sheet, not even a month has passed (although, just a month has passed). Thank God, now without marriage! It's a little offensive that they never apologized. Yes, and sent without warning. Once again I wrote - what about my order? And in response to me - Yesterday was sent. Wait for SMS. : oSo now I have 2 identical baking sheets!

[Swan-Seagull]

Swan-Seagull, Irina, congratulations!

Thank you, Zhenya!

Got a baking sheet, less than a month

Irin, great, finally everything was resolved

Aha! While there is no time to go to the stove, I go to myself like a cat Matroskin - now I have two baking sheets, there will be twice as many pies! some kind of jump

[Irina]

Irina, congratulations on your successful purchase. How long is the delivery? I'm looking for mine, everywhere on order, even in the summer I ordered silence ...

[Sapphire]

Sapphire, Ir, a baking sheet is 45 liters more expensive than others. Delivery 350 rubles, total 1240. Moreover, the first delivery was with a defective baking sheet, back in August. So I did it for a long time too. But now there is.

Girls, for 1000 years I have not watched topics on our technology, and now there is no time at all, because departure, but you need to give an urgent advice to a person, what have we got with the stoves today? The girl is 30 years old, has just been diagnosed with pancreatitis, she needs to eat steam - baked, there is a cartoon, but she does not like her, wants an oven. What can be real advice without overpaying for a name like Millet?

While looking at the stoves, I choose. I might have had enough and a simple one (Delta, etc.), but I really do not want to have hot walls (since there is a child). As far as I understand, EVERYTHING is heated, but for inexpensive ones it is more critical ??? I am inclined, after all, to Gemlux. Owners, please respond, can you burn your hand outside (on the side or top wall) while cooking?

About my Shteba - you can.

About my Shteba - you can.

This means that the cost does not guarantee against burns

[ANGELINA BLACKmore]

What can be real advice, no overpayment for the name

If there is no overpayment for the name, then good ovens, for example, Kitfort, can be viewed and asked around Natasha ANGELINA BLACKmore... Here is her chicken in her Kitforth https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=522633.0 But I love my oven!

Can you burn your hand from the outside (on the side or top wall) when cooking?

Gemlux:
Heats up:
the back wall and the top - very much (I dry kitchen towels and some dishes there - while the stove is working)
lateral - very warm
door handle and switches - warm - this is from the topic about Gemlux stoves https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=521579.0 I didn’t try the glass of the door, I’m afraid, because it was burned on the station. oven. For a child, you probably cannot find a completely safe device (any).

Thank you for sending it to her. Shteba, yes, nothing special, for how many years it has not been possible to understand how it works, convection is completely crooked, the baking sheet has to be pulled out and unrolled. Thank you for not breaking at least ...

I also have Gemlux, so it gets very hot. If we compare with Shteba, then my Shteba was just a flower, and all the berries went to Gemlux.
But in terms of functionality and end result, the Gemlux oven is more pleasant.

.