Tabletop ovens, stoves ...

[Irochka Swan-Seagulls]

Hello everyone. One of these days bagels Irochka Swan-Seagulls:

Bagels with poppy seeds (as in childhood) (Swan-Seagull)

baked in her Gemlukschka:



I liked the bagels very much, both in the family and at work
Today I didn't have time, so they will be content with bagels



The bottom:

Solidarity with the girls for 100%! Very nice oven
More brags from Gemlux ovens here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=521579.new#new

So. Something all went quiet. I want to wake everyone up with my recipe pie https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=524180.0.html

Help yourself! The pie is very tasty! And not so intricate, to twist many little bagels of 60-65 pieces is much more dreary. My mistakes. Baked at temp. 180, as recommended by the author of the recipe, set 50 minutes. Well, after half an hour I looked in - and the top was already very reddened! As it turned out later, the bottom turned out to be light, without roasting. I did not take into account that I have a mini-oven, the author, apparently, did it in a large one. Next time you need to top - 170, bottom - 200.



Once again I prepared a piece of nutria in my sleeve. Medium level, 200-200 g., 60 min. This time I managed to take a picture

Help yourself! I love nutria - the meat is so tender!

[Swan-Seagull]

I baked puffs today according to Tanechka Admin recipe. Tasty, fast, healthy. She baked in all her ovens.
.Pineapple and apple puffs
The ovens just do it with a bang.

And a snack, and a delicacy, and a dessert.

Swan-Seagull , Ira, oh what a wonderful cake !!!

Mmmm, I love these rings! Ritushka, thanks for reminding me, I have to do it! And I did pita today, pictures tomorrow. I thought about trying it in Tortilka, but still baked in the stove.



Well, I also dared to make pita https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=292662.0 It took a very long time to get ready, set up. It was scary that I could not cope with the test. And it turned out to be so obedient and malleable, so easy to stretch it (I got used to it with a rolling pin, yes with a machine). For convenience, she rolled it up to 6, then put it on a towel, stretched it (it turns out thinner than 10k) and rolled it into a roll with it. Poured the rest of the filling on top. And here is my lovely

Baking in a Kukmar vessel, on the lower level. At first I set it to 180 for 30 minutes, it seemed a little, I added a tempo. up to 200, and it took about 50 minutes in time. Very tasty! The husband also hamstered with sour cream!



My favorite fender dough. I made two portions at once. Half kranz stuffed with sugar and cinnamon

from the other half of a bun with the same filling and leftover struusel


Help yourself!

I came to the forum to ask my mother about the waffle iron, but in the end I also looked after the oven ... That's always the case!

Girls, can you pass the verdict GFgril GFO-30?

🔗

I really liked Gemlux, but they don't have any money right now ... And the volume is needed somewhere around 28-30 (no more, but 25 is probably still not enough) and the limit is 6 tr

I also watch kitforts, bbk yes, GFgril this is such a handsome man.

P.S. the application in the browser "ate" some of the letters, I had to edit the message

[Doxie]

Doxie, I personally respect BBK and Kitfort, because I have devices from these companies (the BBK cartoon has been working for 6 years - without any complaints, and there are already several kitiks). When I was choosing a stove, BBK OE3073DC (within your price limit) was on my list - 30 liters, timer for 120 minutes, temperature control from 30 to 230 degrees, double glass door, mechanical control. But - there is convection, there is no skewer. I have a video about her

Also on my list of choices was a KITFORT KT-1707 stove, - 32 liters, also from 30 to 230 degrees, a door with double glass, electronic control. There is both convection and a spit. But - above your limit. Have ANGELINA BLACKmore stove KITFORT KT-1705 (in your price range), Natasha was very pleased with it, but the stove is 25 liters. GFgril GFO-30 was also on my list, only temperatures from 100 degrees did not suit me. In general, they are all good, beautiful, compact, similar in characteristics. But the temper of each stove can be different, and you cannot read it between the lines of their characteristics. It would be good if the hostesses of these stoves responded! (Yes, and as a result I bought a Gemlux 45 l)

[Irina]

Irina, Thank you! While studying the topic, I admired your beauty from the mini-oven. I really like your stove, but so far I can’t help but highlight it, perhaps in the future I’ll take it.

I studied Kitfort KT-1705 just yesterday, I liked it very much, only the size fails ... BBK is so cute, and even the most budget one turns out.

I, too, at the GF was confused by the range of temperatures, but analyzing what I cook, I realized that I usually don't use it below 100. The main thing is that not only flour, but also meat and fish are baked ... Now, instead of the stove, I have to use the oven function in my microwave (there is a convection mode on which you can cook, as the instructions promised, like in the oven) - the power is declared there more 2000, and the exhaust ... now only thin baked goods are baked, meat has never been baked at all.

only thin pastries are baked, meat has never been baked at all.

Yeah ... Of course, an oven-oven is better for this!

below 100 I usually don't use

Here, based on their requirements for the stove (and finance), and choose! I needed from 30 degrees - for proofing the dough. I understand that you already fell in love with GFgril in absentia. This, by the way, is also important in the choice. Think! Take your pick! Happy shopping!

[Irina]

I understand that you already fell in love with GFgril in absentia.

Irina, there is such, aha! But now I sit and start to fall in love with ctiforts
Thank you again for the advice, I hope I will come back soon too with beautiful pastries.

[Sonya]

Sonya, I also like kitforth stoves, as, in fact, all my kitties. We are waiting with a stove, baked goods and more!

[Ritunya,]

Hello everyone
Ritunya, super awesome puffs! Something I have not tried them yet
Ira, amazing results
Doxie, Sonya, happy shopping
We have pies from Lerele

Cottage cheese dough pie with apples (Lerele)

From manyuni Delonghi XU 440:




From Gemlukschka:

Plum pie cakes:


And much more, here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=521579.100

Well, I am with my Gemlukschka. Manyuni bagels (1 piece 22-23 g) with jam cherry

baked for only 15 minutes, in the station. longer.
Pita again. With stewed cabbage (added only eggs and salt)

Help yourself! Delicious!
Pete didn't even try to bake in the big oven, she liked the tabletop.

Tell that lusshe Simfer aphids Gemlux both for 45 liters

[mowgli]

mowgliChoosing from many (BBK, Kitfort, Simfer, GFgril, Steba), she chose Gemlux (45 l), and her daughter-in-law bought Simfer a little later and is insanely happy! Simfer has a pace. from 40 degrees, and Gemlux from 30 - for proofing. Simfer is shorter and longer than Gemlux. Yes, and Gemlux has separate adjustment for the top and bottom heating elements. Otherwise, they are similar. Natasha, hard choice! See what functions you need or not.
In no way do I want to offend the hostesses of the above listed ovens! Each loves hers just as I love mine!

[mowgli]

mowgli, Natalia, everyone praises his own I just fell in love with Gemlukschka Impressions are the best
Irochka, what a fine fellow, did her best in full Everything is gentle, rosy and beautiful

And my oven coped with the bread on the railway!


Help yourself!
True, I did it only the third time on the railway. The first bun didn't work out, - my pooch happily crushed it. The second bread turned out, but ugly. And only the third pastry turned out wonderful. The bread is very tasty, with a pleasant aroma. Does not grow stale or moldy! The bread is so delicious that my husband said - it's the only bread! He is generally picky about bread. I took the bread maker to the garage a few years ago.Stove in a gas oven. Then he said - from gas it is unhealthy and bought a large stove with an electric oven. In the spring I also bought a Gemlyuksochka.



Girls, I bought a roller for the net, now I'm playing, I bake pies in Tortilla, then in the oven

Help yourself! A dough made from 500 g of flour, mold diameter 24 cm, it turned out to be a pie and 13 more cakes with apples!

Probably, what is higher and the separate setting of shadows seems more convenient to me

[Doxie]

what is higher

Natasha, this is the stove itself (outside), and the distance between the heating elements must also be taken into account. In my stove (Gemlux 45 l) the distance between the heating elements is 23 cm, between the grate on the lower level and the upper one is 18 cm.All about the Hemlux stoves can be read in the topic about them on the first page https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=521579.0




Doxie, Sonya, did you choose the stove?
My oven tries every day. My husband said - I want borscht with donuts! : mad: Oven - Will be done!

Help yourself!

Today I finally decided to try convection for the first time. Usually my croissants deflated for some reason. Moreover, my daughter began to complain about the same problem, to whom my Shteba left. Tasty, soft, but not tall, but somewhat flattened.
Everything is fine today. Solved found.

[Ritushka]

God, Ritushka! what puffs turned out! : girl_claping: For the umpteenth time, I lick my lips at your beautiful puff pastry doughs, I forget to buy everything.



Baguettes from Gemlukschka


Help yourself! Lower level, temp. 180-200, 25 min. (this is all very relative, since the voltage is not always the same)

Hurrah! I learned how to make spikelet baguettes!


The dough and baking mode is the same as yesterday. I made only one baguette with garlic, the other with cheese. What a scent all over the house!

[Swan-Seagull]

Swan-Seagull, it looks like it's not difficult (cut at an angle and unfold, but what a beauty. For lovers of the crust, the most necessary thing!

[Anna67]

Anna67, Anya, firstly, it was scary to cut the first time, and secondly, I was afraid that the filling would leak out. But - the eyes are afraid, the hands are doing. Everything worked out!

[Irochka]

Irochka,: bravo: urrrraaa !!! how cool it turned out As befits spikelets, gold Very beautiful And what's in the filling? Cheese?

[Marysya27]

Marysya27, it says above: one with cheese, the second with garlic. Yummy.

[Allochki]

Then at Allochki a string of baguettes, now they have flooded my jamb. I baked pita every other day, then pies with pies. Well, soooo I like my oven, that I want and want to bake and bake in it, I just can't get enough of it! (in the background there are breads on the railway)


As for the test and the regime, everything is the same, only first 2 baguettes, now 4! (from the same amount of test)

Master of Research Thought And baguettes ... Mmm ... Super Baguette Run

Well, soooo I like my oven, that I want and want to bake and bake in it, I just can't get enough of it!

Virgos, are baguettes baked in general or just for proofing? The dough can be quite liquid, as I remember according to the recipes, I suppose it diffuses.
I never took the form (the money was already returned, I did not immediately understand what kind of return it was because I just left the store). And the size is not mine, it is long for the oven. I go and look towards the metal U-shaped profile lying in the corridor. The width seems right to me. The hole can be screwed on.

[Anya]

I look towards the metal U-shaped profile

Anya, I also stumbled over him. But the metal there is not food grade, so be sure to cover it with a rug!

[Swan-Seagull]

Swan-Seagull, can be wrapped in foil. My rug is large and does not bend well. And I don't unpack the teflon bank so that I accidentally throw it away instead of paper and my husband doesn't cut it

Girls! and I never bought an oven. Another question is ripe for you, with the same oven volumes, should we give preference to a wider but lower one or a higher one, but narrower? and is convection really necessary?

[Vika]

Vika, Vikul, convection can be easily dispensed with. A higher oven is needed for baking tall cakes, bread in baking tins. Even if high baked goods are not baked this year, but next year you may want to bake all this. And if you never bake tall bakery products, then a wider oven is certainly more convenient. You can bake in such a large cake and there will be more cookies on a baking sheet. Only if the distance between the upper and lower shadows is less than 18 cm, I would be afraid to buy one. The baked goods will be too close to the tarps and may burn. You can use this, of course, but with tambourines, you will have to make friends with her and get used to it

[never bake]

... if never bake high bakery products, then a wider oven is certainly more convenient.

Mirabelushka, it is better to take with convection, but not fundamentally, it is possible without it.

in my country house, too, without convection, everything bakes. The only thing, when compared with convection, takes a little longer in time.

For some other types of dough, convection is in "+".
It is important that if there is convection, then it can be turned on. and off. optional. If it is on the machine, then "-" of its presence may be more than "+".

Hostess, tell me and your stove is in a permanent place. I just have free only the windowsill. So they take doubts about whether it is possible to bake there, because it heats up. How are you?

[toy09]

toy09, Marina, I have baby Delonghi on the windowsill (on a substrate from a plastic shelf) for many years. All ok

Here's another:

I thought about this and that, but this mini looks very cumbersome on the countertop in a small kitchen. Therefore, I found a simple option for myself. It is not at all heavy for me, the micra is much heavier, here it is on my windowsill.

I also had a narrow window sill, then I fastened thick steel strips from Leroy to it and put them on them, and when I changed the window, I immediately ordered a 35 cm window sill.

if high baked goods are not baked this year, and you might want to bake all this next year.

Yes, I agree! So we must still take higher.

better to take with convection,

got it!

because it heats up.

She itself heats up, but heats up a little around, on my windowsill it stands perfectly, five cm from it is already normal. Of course, you don't need to close to the window, but move it a little and that's it. The main heat goes forward, from the side of the door.

Hello!
I ask for help. Who is familiar with electric ovens DEX DTO-450C or DEX DTO-300CA
Please share your opinion.
Maybe a link where they have already been discussed.
I am grateful for any information.
I pick up the oven. I would be glad if you tell me a good, inexpensive (battle-tested) assistant.

[Ludmila]

Ludmila, several owners of stoves of this company were in the subject.

Maybe ask them in PM, or maybe someone else will share their impressions
Page 55:

For a week now I have DEX DTO 280C for 28 liters. I am very satisfied, because in three months with an inoperative oven, the menu in our family was greatly reduced

Page 57:

We bought DEX DTO-280 С, ...

Page 62

Girls, congratulate me!
I made myself a New Year's present - a tabletop electric oven Dex - 420.
I already have one Deksyusha - a multi-cooker Dex -60, I am very happy, I decided to order an oven for myself. But I had this thought even half a year ago, and I am very glad that I waited for the fresh Dex model, because it is larger than all its previous models, and with 2 baking trays, so that it becomes the main selection criterion for me. Well, I like everything else, there is convection and defrosting

[Marysya27]

Marysya27, thank you very much . You helped me a lot
It seems like I looked and did not notice. I consider one model and all attention to it. I changed the model and it is already difficult to find where they wrote about the other.
Monohrom remarked remarkably:

The study of the characteristics prompted the idea that it is necessary to choose not according to the functions that the stoves have, but without which I can not do in any way.

Monohrom, povitrulya, Vita_K, CurlySue thanks for sharing your experience.
Now I understand that these models do not have 30C for proofing the dough. I will think how critical this is for me. And of course the quality of the device itself as a whole is very important.

[Ludmila]

Ludmila, a good choice, and we will wait for bragging about the new thing. And we will be on "you", okay?

[Gemlux]

Hello everyone
And we are different from Gemluxglasses
Recipe from Timochki

Pies with any filling (Elena Tim)

Pies (blank - 30g) with apples


And meat:


The dough is fluffy and soft

I got acquainted with this recipe on a tip Krosh, Innochki:

Pies "ammchiki" (Stеrn)

I really recommend trying:




Double 2 for ammchiks:

And from the rest I made bagels (blank 30g):


"Ammchiki-yum-yummik"

And also saichki (according to the recipe there should be buns) Recipe:

Imperial buns (Kaiserbrotchen) (Stеrn)

From baguette holders, in the blank - 100g:

And from baby DeLonghi:

Cut (still hot):

And also prescription baguettes:

Whole Wheat 50:50 Bread and Pizza Dough (Peter Reinhart) (Anise)

* Only not with yeast, but with leaven:

Sourdough "The Simplest" (Marysia27)

110g in the blank):

And 102g each


Until everything

With the helper stove, every day turns out to be a festive one

[Marysya27]

Marysya27how are you still going through the door? so much delicious and flour.

[Anyutushka]

Anyutushka, order with the door "Chukchi is not a reader, Chukchi is a writer ..." All together, and sideways Sometimes with a detachment song

I also have bread "Borodinsky" with sourdough:

[Marysya27]

Marysya27how are you still going through the door? so much delicious and flour.

Anyutushka, order with the door "Chukchi is not a reader, Chukchi is a writer ..." All together, and sideways Sometimes with a detachment song

Yeah, here I am a reader only (because on a permanent diet, I am trying to lose weight, with varying success) I got hooked on baking with sourdough (first on the Simplest one from Marysya27, then I got the Eternal one from Luka, tried the hop one, but overexposed it in the warmth - on day 4, a patch appeared in the bank, I threw it out). So, I bake different kinds of bread (mostly wheat and wheat-rye), my husband and child are eating. My husband weighed in yesterday and said that he would take away all my kitchen bells and whistles for a month so that I would not cook

[for a month,]

said he would take all my kitchen bells and whistles for a month, so that I don't cook

And for longer? Maria, this threat sounds more like praise. Here you can "play around" with a variety of baked goods and an increase in the share of healthy snacks. Well, the consumption rates can be adjusted for the "seriously" minded

Good day. Tell me, is baking meringue with convection normal? Or necessarily without convection? And in general, how is such an oven Mini-oven Endever Danko 4005? I would like an oven for baking meringues, in this temperature regime from 100 degrees, power 800. Or is this not worth taking for meringues? It is for the meringue that is needed, but here it is inexpensive and I have a coupon ... A 10-liter oven is not enough for baking meringues?

[Nikka]

Nikka, the subject had such opinions on meringue

Daughter for wonderful meringues (dried them on a timer for 90 minutes at 125 degrees

It seems to me that the meringue without convection needs to be baked, otherwise it will all settle from the wind or not? I am purely theoretical

Gypsy, in my opinion, just convection for meringues is ideal.

well, in a large oven I dry meringue with convection ...

On my own I will say that I have a little DeLonghi for 9 liters. I didn't cook meringue in it. The distance between the heating elements in mini models is not great at all. They are suitable for meringues last. The instructions generally only stipulate heating and baking. A guaranteed good result for meringues is definitely not achieved. And in size - you can't accelerate. I think it's better to take a larger oven with a shutdown convention.

[Nikka]

Nikka, I agree with Allochka! although I don't have an oven yet, I read a lot about them and the girls gave advice.
you have chosen an oven too small, but convection is definitely needed for the meringue.
In my opinion, less than 2L should not even be considered

I would like an oven for baking meringues, in this temperature regime from 100 degrees.

Actually, meringues are not "baked", but "dried" and, therefore, it is optimal to choose among stoves that provide a smooth temperature regime starting from 30-50 ° C. Moreover, you should not rush to open the door and take out the meringues until they cool completely.
If we are talking about a large oven, then the simplest option is when the meringues are placed in an oven preheated to 200 ° C and after 2-3 minutes the oven is turned off and left to cool completely, preferably overnight. The door must not be opened until the oven and meringue have cooled completely.
Or dried at the actual 80-110 ° C.And this is also not fast, on average, from one to three hours.
For 1 protein, on average, there is approx. 50 g of fine granulated sugar (1.5-2 weight of protein) + salt at the very tip of a knife and the same amount of citric acid.