Tabletop ovens, stoves ...

[Vika]

Can you bake in your Easter cakes or tall bread?

Vika, No I can not . This year, I baked cakes 14 cm high, so they rose like that ... and stuck to the upper shadows, noticed in time and moved the baking sheet to the lower level. Now I will throw off the photo ...

how much can be the maximum baking height in your oven?

[Vika]

These ones in paper forms and burned ... stuck to the upper shadows, well, I quickly put them on the lower one.
Just imagine ..., you have, for example, 22 cm between the shades, and you put a baking sheet on the middle level, that is, from the baking sheet to the upper shades, only 11 cm (22 divided in half), and my height of my baking has grown by 14 cm .... The girls, of course, manage and put the baking form (when the bread is baked) right on the bottom, between the tents. In this case, the shadows are better not curly, otherwise you will not put the shape below them. I hope you understand both my experience and the experience of girls. And really high baking only in a high, large stationary oven, sometimes it cannot be replaced. That's it, I run to the shops, and then to work at night.



Vika, from the baking sheet, which stands at the lowest level (and there are only three of them) to the upper tenths of 19 cm, that is, a maximum of 19 cm you can bake something, but this is if you put it on the lower level, but the bottom can burn , because in this case the baking sheet is very close to the lower shades. Ideally, the baking sheet in any oven is always placed on the middle level. I'm all running away

[Ludmila]

Ludmila, have a nice day and an easy work shift!
thanks again to Iii .. there is a lot of confusion with these ovens, as in the photo you glance, what the girls do in these ovens, you also want the same ... but in fact .. it seems that maman will not get what is expected

[Vika]

... it seems that maman will not get expected

Vika, why won't it get the expected ..., it will be necessary. In such an oven you can bake biscuits, buns, pies, pies, and even bread ... You just have to adapt to such an oven and that's it. Of course, stationary electric ovens are built-in, these babies will never completely replace. But if there is no extra space in the kitchen ... although the size of a large oven may not differ so much. A small stove heats up faster and cools down faster, and this can be its advantage when it's 30-35 degrees outside. and the heat at home. And the power consumption of a small stove is less, only 10 minutes and it warms up, and for large stationary and advanced (turbo, grill ...) the power is much higher (about 3000 W). If it does not strain the power consumption and there is enough space in the kitchen, I would buy a built-in electric oven and that's it. Although many girls have both.

[Ludmila]

UUUFF ... I finally bought it! waiting! so I want to experiment something in it
Everyone, especially Ludmila, Darling, thank you very much for your help and advice!

[Vika]

Vika, Vikul, but in the end you ordered which one? Yes, and be sure to test it for temperature. To do this, you need a thermometer for the oven, which you can hang in it, put it, that is, you also need an independent thermometer to check how correctly the temperature set by us is reached. You can, of course, without it, I did without a thermometer for quite a long time. You just have to watch how the oven bakes the same buns from yeast dough. And if the buns burn out in a given time and at the correct temperature (according to the recipe), then the stove will raise the temperature. I did this several times, I see that already at 15-18 minutes the buns are burning, I began to set the temperature lower and everything became as it should. And only then, much later, I checked the temperature regime and it turned out that the stove overestimated the temperature, but I realized this even without a thermometer.
Therefore, the main thing is to find out the nature of the stove, not to be afraid of this character and make friends with it. And then ... happiness

Therefore, the main thing is to find out the nature of the stove.

YES YES! That's for sure!
but I ordered this
#

[Vikus]

For me, in fairness, this small Gemlux completely replaced the large Bosch wardrobe. That's just completely. Everything is only in her, but. But again, in fairness, my family is now quite small.
We have been eating casseroles from the Gemlux for more than two days, and we won't be able to do it in a week from Big Boshik.
When Shteba was there, nevertheless the big Bosch was present in my household, but now he is not at all.
Vikus, congratulations on your purchase!

[Vika]

Vika, a good choice

Girls-boys need a budget oven for the country. Choose between

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🔗

🔗
Maybe someone has something like this and can share information

[Galina]

Galina, I do not have such stoves. But without seeing with my own eyes, I would have made the following preliminary conclusions:
Mini oven Redber EO-5290
Advantages - its price, the height of the stove (this is important, the higher the better, the shades will not be so close to the baking), the spit (it is in many models), the defrosting mode, convection (I can't see from the picture whether it is possible to bake without it or it goes by default and always turns on in the top + bottom mode. And sometimes it is not needed at all, for example, when baking a biscuit. If convection in the oven is turned on by default, then I would not want this option)
Possible disadvantages - the minimum temperature is not indicated, and it is not visible in the photo; no light bulb in the stove

🔗

Mini oven Eurostek ETO-048SR
Advantages - minimum temperature from 70 degrees. (probably you can cook ham in it ...), stove height, spit

Possible disadvantages - I do not see convection (Convection is especially demanded in large ovens with simultaneous baking on several levels.In mini ovens, the shades are so close to the products on the baking sheet that it is not desirable for me to install a second baking tray for simultaneous baking. convection video

While I need to run away from home, on various matters and now I can no longer write. Maybe the girls will complement me

[Mila56]

Mila56, Lyudochka, thank you, I have a simple one at the dacha for a very long time, but she is 18 liters, it was not enough. I have my parents' days in the summer, people come, and I got hooked on cakes, and so there is not enough volume. Therefore, I do not know if convection is needed (in the little one it is not, somehow it did not suffer), but I want a spit.

[Galina]

Galina, if for cakes, then convection is not required. Convection is usually turned on 10 minutes before the end of baking just for an even color, blush, tan, whatever you want to call it. But you all the same to cover the cakes with cream. Well, let's say the tan will not be quite even, it will not be ideal, well, who will see it under the cream. After all, you already use it without convection and everything is fine, so it is not necessary if you do not bake it on an industrial scale.

[Luda,]

Luda, in industrial at the dacha do not have time So for myself, in the fall charlotte, vegetables, meat, but I just don't need a crust.
Thank you, I think I made up my mind.

[Galina]

Thank you, I think I made up my mind.

Galina, good luck with your new purchase !!!

Girls, hello. Help. I do not understand in any way in volumes / liters, is it better to take a mini oven for a family of three 23 or 30 liters? Please advise.

Kind people! GEMLUX 1538LUX 38 liters is not enough even for two ...

Hello everyone! I am looking for information, feedback or discussion of ovens with convection and steam Steba DG 30 and DG 40. Maybe these models have already been discussed, give a link, very interesting. Attracts steam, convection on the back, number of trays, 49 programs ...

[AnnettaL]

AnnettaL, the stove is very similar to the Endever Danko 4040

Tempting toy. I wanted something too

[AnnettaL]

AnnettaL, the stove is very similar to the Endever Danko 4040

Yes! Direct copy)) Thank you for noticing, I have not seen this.
I went to google, and also not a lot of information, reviews (dry) only in online stores, I would touch both of them, of course))

Girls! Please, help! An oven, 19 cm high, can you cook or bake something sensible?

[Vika]

An oven, 19 cm high, can you cook or bake something sensible?

Vika, watch the video, it certainly contains a mini 3-in-1 oven, but the oven in this unit is small and therefore you can take some kind of baking in it as a basis

And in the next video, the dimensions (3:56 minutes) of this unit were announced and it turns out that the oven is very small, which does not interfere with baking in it.

It remains only to get acquainted and make friends with your mini stove, that is, to find out its temperature characteristics.

[Mila56]

Mila56, Thanks for the selection!
If there was such a stove, I would buy it right away.
And they only offer me a tiny oven very cheap

[Mirabelushka]

Mirabelushka,

I have an old one, already 10-12 years old, and not yet retired Mini-oven DeLonghi XU 440 SfornaTutto
h (outer) = 19cm; v = 9L
There was not a word about baking in the instructions for her, only grilling, heating, toast. t ° = 0 ° -230 ° For many years it was in addition to a stationary oven. I cooked almost everything in it, as well as in a large oven, if not much was needed.
Not everything is perfect, but I found some illustrations
Recipe:

Wild cats cherry pies (Tortilla Chef 118000 Princess bakeware, DeLongy XU 440 mini oven, Philips HD 9220/20 air fryer) (Marysia27)

Recipe:

Dough patties with oatmeal and rye flour (Linadoc)

And my manyny in assistants today at the big Princess was:

Lean and sugar-free version of the pie (on the dough from vernisag) in a mini oven:

Cutaway:

Delicious :)

Recipe:

Cottage cheese dough pie with apples (Lerele)

It's us again, with "perfect pies"
From manyuni Delonghi XU 440:

Recipe:

Ciabatta Tortillana (Tortilla Chef 118000 Princess bakeware) (Marysia27)

Here are today's ones from the oven:

"Honeycomb" from the oven:

Baguettes:

Hello everyone!
Today I made a butter version. At the second stage, not only water was used for the required amount of liquid. Part of it was replaced with an egg and st. l. vegetable oil. She added art. l. Sahara. And this is what happened:

[Marysya27]

Marysya27, Alla, I care about your results, like before the moon, but I decided to buy a stove and try it in practice

[Mirabelushka]

Mirabelushka, then you boast I'll clarify some more details on the "regime" features

I will precise some more details on the "regime" features

Allochka! tell about these features. I haven't even tried my oven yet

[Mirabelushka]

Mirabelushka, with a new thing

In a small oven there is one moment and the main nuance, due to which "baking" is not declared among the programs - this is a small distance between the heating elements. Things to consider.
You heat up the stove to the required temperature, or better to the required + 10 °. Load a baking sheet and immediately translate the heating regulator to 10 degrees below. So that the heating elements for heating do not immediately turn on. Otherwise, the top of the baking will immediately begin to intensely ruddy along the ten. Then, through howling, reduce it by another 10 °. When maintaining the heat saving mode inside the oven (with pulling and activating the glowing), +/- uniform rosiness and baking will be formed. If necessary, at the end of cooking, you can give + 10 ° to add tinting.
When baking, baking, we focus on the time and temperature regime +/- as in a conventional oven.
Do not put baked goods in an unheated oven. Prolonged inclusion of heating elements will brown intensely, unevenly and the product will be half-baked.
The oven heats up very quickly (max 15 ') I used to put a thermometer inside, but my heating level corresponds to the regulator scale. With the declared swing - 230 ° it can give out 250 ° with heating elements.
I had a baking sheet and an insert for baking vegetables with a stove. If the grate is placed upside down in the grooves (grate down) and a baking sheet with an insert is placed on it, then the intensity of the bottom heating can be reduced; slightly increase the distance to the upper heating element.
You can bake vegetables at a slightly lower temperature than in a conventional oven.
When you get along, there will be no stress with the operation. Easy, simple and convenient. Enjoy your use

[Mirabelushka]

Mirabelushka, so I baked ciabatki from Helen:

Wire rack upside down, baking tray with insert:

Warmed up at the maximum until the heating elements fade. I put a baking sheet with blanks. So at the maximum and baked 25 ', without changing anything:

And these are from the big, also desktop, Gemluxo:


On prescription:

Ciabatta fermented with 50% moisture (Helen)

With sourdough:

"Eternal" sourdough on potatoes (no flour) (Yuri K)

[Marysya27]

Marysya27, gorgeous!
All, how much is your baby?

although there is a cool other oven, you don't forget manyunya

[Mirabelushka]

Mirabelushka, for 9L

Here are a couple more bites from the manyuni bread:



[/ spoiler
And I also recommend paying attention to the new starter culture from Yuriak

for 9L

[Helen]

Ciabatta from Helen

Ciabatta fermented with 50% moisture (Helen)

At Levito madre from manyuni

Girls .. good afternoon.
Please help me with advice - torment of choice
Electric oven Delonghi EO 241250.M - I am considering it for purchase .. it costs 17 thousand rubles ... please advise .. what to look for for small things (baking)
I want a small, compact ..., I also consider Panasonic with steam (next topic) there is an Electric oven - I want a small temperature, preferably from 30 and electronic control ..
Thanks in advance - who will respond

[80]

Delonghi EO 241250.M

Has a temperature range from 80° C to 220 ° C, i.e. does not meet the criterion

preferably a temperature of 30

and about

Panasonic with steam (adjacent topic)

According to pp. 16 ff, the Russian version of the instructions [see. Domestic Convection Steam Oven Operation Manual Panasonic Model NU-SC101W]
To preserve the life of furnace components the processing temperature is gradually reduced to 200 ° C when the cold oven is turned on for cooking at 230 ° C for about eight minutes... If processing continues in this mode, the time for maintaining the set temperature is reduced, but this does not affect the preparation of the dish.
...
Fermentation - 40 ° C.
...
The convection temperature can be set in the range 100-230 ° C.
...
The steam convection temperature can be set in the range of 190-230 ° C.

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Well, comparing 24 and 15 liters is somehow incomparable ...

Pay attention to the topic
Gemlux convection ovens
you can choose between volumes of 25 l, 28 l, 32 l, 38 l, 45 l, 65 l. All of them have electronic control, rotary grill, temperature range 30-230 ° С. Almost all of these models have convection, with the exception of the 25-liter one.

🔗yes / att_temperaturediapazon-is-30-230os / apply /

Kitforth has several similar models.

you need to look at the full description for each of the models, since the site does not have sorting by temperature range
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And steam, in any oven, is simply created by a bowl or baking sheet with boiling water placed in the lower groove or at the bottom of the oven (if the design of the heating elements in a particular model allows it).

[Helen]

Ciabatta from Helen from flour 1c + bran on levito madre:

At max in 20 ':

["There is stainless steel, which rusts, magnetically (Chinese). Nothing can be saved from corrosion."]

Hello everybody! Due to the problems that befell my head, my stove-Gemluxochka (45L) was unclaimed, was out of work for 2-3 months. Having oklemavshis a little, I decided to bake again, but first I started cleaning the oven. The walls, the top was cleaned with a sponge and dishwashing detergent. I even rubbed two problem spots on the wall with a metal washcloth - nothing was peeled off. I pulled out the pallet, and under it ...


Such a view that there was a puddle at the bottom under the pallet. I know for sure that nothing escaped from any containers during the cooking process. In the middle there is a dark spot - there is rust instead of coating.
So what the stove is made of remains a mystery.
Here I read: "There is stainless steel, which rusts, magnetically (Chinese). Nothing can be saved from corrosion." And now what i can do? Maybe it was like condensate accumulated there? Then do not put the pallet, well, they nafig with crumbs? How to process so that rust does not eat away further? The warranty has expired long ago, but I don't think this is a warranty case.
I baked bread, the stove works fine (pah-pah-pah).
Allochka-Marysya advised to share this problem with members of the forum.

Hello everyone
Through the efforts of many Delonghi:



On prescription:

Wheat bread with processed cheese (ANGELINA BLACKmore)

Ciabattkoy:


On prescription:

Ciabatta fermented with 50% moisture (Helen)

And buns:


On prescription

The recipe for today's baking is as follows:
Dough:
150 gr warm milk
180 g Levito Madre
150 gr flour
Dough:
All dough
2 eggs
150 g sugar
80 gr butter
350 gr flour
Vanillin
1 tbsp. l. cognac
Zest of 1 lemon
Kneading in a bread maker. When the dough rose, I designed 12 rolls and 1 braid. I put it on a proofer. Smeared with milk, you can yolk. She sprinkled the buns with poppy seeds, and the wicker basket with sugar. Baked at temp. 180 g

Girls, good evening everyone! Can someone tell me about Oursson Mini Ovens, how are they reliable? I am looking at the model Oursson MO4225 / DC Mini Oven, Dark Cherry.
It is necessary to buy an oven for a summer residence for 38-45 liters, for use only in the summer. At first I opted for the Gemlux GL-OR-2045LUX Mini-oven, but I came across information that the metal inside could rust and I was afraid that the period is autumn - spring until we are at the dacha, it will rust inside. Can anyone leave their GEMLUX siki at the dacha for the winter, please tell us about your experience.

Lovely hostesses!

Tell me, please ... There is a desire to change the microwave to a mini-oven with the sole purpose of reheating food. Defrost occasionally.

The only place of installation - in place of the microwave oven - is a shelf closed on 4 sides. If installed there, the distance to the walls will be about 1-2 centimeters maximum.

Question: "How much do the walls get hot when the food is heated?"

From what is in stores and fits the size of the shelf, I found Steba KB 27

Thanks in advance to everyone!

Best regards, Maxim.

Lovely hostesses!

Tell me, please ... There is a desire to change the microwave to a mini-oven with the sole purpose of reheating food. Defrost occasionally.

The only place of installation - in place of the microwave oven - is a shelf closed on 4 sides. If installed there, the distance to the walls will be about 1-2 centimeters maximum.

Question: "How much do the walls get hot when the food is heated?"

From what is in stores and fits the size of the shelf, I found Steba KB 27

Thanks in advance to everyone!

Best regards, Maxim.

Ayuuuu ... Is anyone home?

[Pimka]

Pimka,
The mini-oven will definitely not be suitable for safety requirements.
1. The walls are very hot (at least for others). This one also has no doubt about it. In such primitive devices, for sure, there is no forced ventilation to cool the outer walls.
Finally, no one forbids you to find the passport of this Shteba on the network and see what requirements for the distance to furniture are written there. If suddenly no one has such a stove, then no one can say anything.
2. Without any doubt, it is more convenient to heat up in the microwave, and freeze too! If you are afraid of "radiation" - then no one will help you!

If you are afraid of "radiation" - then no one will help you!

Thanks for the expert opinion. By profession, I just dealt with reactors. And my need for an electric oven is not to break the structure of food.

[Pimka]

"How much do the walls get hot when heating food?"

Pimka, the walls of the oven heat up strongly, even in 10 minutes. If you put your hand on the top of the stove, then the hand will not withstand this heat, pull it back, and so with its side walls. I hope I explained clearly

then the distance to the walls will be about 1-2 centimeters maximum.

This is not enough at all. The instructions for the stove indicate that the distance should be 10-12 cm to any walls of the kitchen cabinet.

Try to look for a mini oven for 10-12 liters, not 20. There are also such babies, they will have smaller dimensions. Of course, their walls are heated too.
For example, such a stove for 10 liters.

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Or 9 liters, which has a 22 x 18 cm baking sheet.

🔗./products/Minipech_ERISSON_MO0901

Link is not inserted differently
It is clear that these are exactly what you cannot find. You just need to be guided by the overall dimensions of the stove in your search.

mini oven for the sole purpose of reheating food

But don't you want to consider this one?

🔗

[Natalia]

But don't you want to consider this one?

Natalia, cool baby to warm up. I have not even seen such

But don't you want to consider this one?

🔗

Thank you very much for that!

Went to google

Hello everyone
Yesterday I baked bread with sprouted wheat grains according to the recipe:

Spindle (notglass)

Manyunya helped



And the cookies:



On prescription:

Lean biscuit dough (vernisag)

Pies with cabbage on lean dough:

Valaam fish pie (Tatyana1103)

Today manyunya helped Gemlux in baking Levito madre sourdough buns

On prescription:

The recipe for today's baking is as follows:
Dough:
150 gr warm milk
180 g Levito Madre
150 gr flour
Dough:
All dough
2 eggs
150 g sugar
80 gr butter
350 gr flour
Vanillin
1 tbsp. l. cognac
Zest of 1 lemon
Kneading in a bread maker. When the dough rose, I designed 12 rolls and 1 braid. I put it on a proofer. Smeared with milk, you can yolk. She sprinkled the buns with poppy seeds, and the wicker basket with sugar. Baked at temp. 180 g

Dough:

50g blanks:



Barrel break:

The incision is still warm: