Tabletop ovens, stoves ...

milka80, Irina, I can't see the pictures for some reason, but it looks like my mood has improved. And this is good It means not everything is so bad. The stove may not have to be returned

Alla, reloaded the photo, can you see it now?
And the mood has really improved, maybe I'll get used to her

Does the crust not bake from the proximity of the heating elements?
I'm reading different bakers here and thinking that ovens, especially our mini ones, are very different from real ovens not only by the absence of a good hearth (at least it can be portrayed), but also by the sharp heat from the upper heating element, and not even for due to the high T (it can be reduced), and the proximity of the heat source to the hump. I cannot yet decide to bake only on the lower heat, but I want to try, together with the stone, to block the upper ten with a baking sheet, for a more even heating of the space. It seems to me that then the crust should be fried more evenly.

The crust is thin, crispy, baked a little a second time, but I myself am to blame - I turned on the top ten, wanted to cook it quickly.
The algorithm was as follows: I warmed it up with a stone, put ice in the container so that there was steam, but the focus did not even come out, I had to connect the spray gun, the temperature was at a maximum, the lower heating element. After 15 minutes, she let off steam, if it was there, and added convection. After 15 minutes, I also added the top ten and baked it for 10 minutes (here I almost burned it, went into the kitchen on time).
In principle, you can get used to it, the main thing is to put a thermometer there in order to approximately understand what degree is inside.

In his stove, Gemlux 38L. I bake in bread molds. The top fries more, at the end I switch to the lower heating.

I have one form, I will definitely try it too.

Hello everyone
And I'm with you now too
On May 6, my son brought my Lucy, in common parlance, Gemlux.
I tried it only yesterday.
She made curd soufflé in a water bath and kefir pie with berries.
Result for a solid 4 so far.
It is necessary to select the temperature specifically for the material and size of the mold.
I really liked that you can adjust the temperature on the heating elements
In general, there is something to play with
Py. Sy. I adapted a lattice stand made of LG micra, in height just if the lattice was put in the lower groove

Lena, congratulations, we will master the wisdom of the mini-oven
About temperature control - this is a mega thing, I have a Delonghi grill with this function, I constantly use it - you turn it on, you turn it off, you do less. I might have taken Gemlux right away, too, but at the time of ordering the cheapest price tag was around 12k, and Simfer came out in not full 7.

[milka80]

milka80, Irochka, now you can see, thanks. A beautiful cookie And a pretty bread

also block the top ten with a baking sheet,

Galinka, if with a baking sheet, then the top will be white. It is better to warm up to the required t °, and then reduce the heating of the upper heating element so that it only gives heat, but does not heat up aggressively. If you need to brown it, then you can add top heating (up to max or to the desired level). I do that in my own Delonghi manune.
Podmosvichka, Lenochka, congratulations I got the gulyona to the hostess

The temperature difference between the heating elements is not more than 30 degrees. I adhere to this recommendation, not enough.

Agree
But in a well-heated and with a stone, you can play a little with the lower heating element to lower it, so that the backlash of the upper one can be increased a bit. Within reason, of course.

Without a stone, with good warming up, it heats up almost to 270 ° (swing on the regulator 230 °).If you act quickly + with a slight decrease, it remains in the range of 200-230 °
+ convection gives ~ + 20 ° total heating.
So you can scrape together on the bottom

Galinka, if with a baking sheet, then the top will be white. It is better to warm up to the required t °, and then reduce the heating of the upper heating element so that it only gives heat, but does not heat up aggressively.

If it is pale with a thick one, although it should bake normally at the maximum, I will try to fit a thin protrusion there, which is the lower crumb collector. I want a powerful heat, but not aggressive, and convection, like a nearby heating element, gives a sharp heat at the same degrees. I don’t know what terms to express this, but, for example, red-hot brick and piece of iron give off heat (and cold) in different ways. The baking sheet is, of course, an incomplete replacement for the stone oven vault, but it will also smear and dissipate the upper heat flux in some way, while maintaining the temperature.

So you have to try this way too

If it is pale with a thick one, although it should bake normally at the maximum, I will try to fit a thin protrusion there, which is the lower crumb collector. I want a powerful heat, but not aggressive, and convection, like a nearby heating element, gives a sharp heat at the same degrees. I don’t know what terms to express this, but, for example, red-hot brick and piece of iron give off heat (and cold) in different ways. The baking sheet is, of course, an incomplete replacement for the stone oven vault, but it will also smear and dissipate the upper heat flux in some way, while maintaining the temperature.

I drove it around and saw how such a structure with shapes would fit. There remains a small gap between the form of the measure L-7 and the baking sheet. I'll try one of these days, I wonder how it goes.

Girls, all ardent greetings from the dacha!
Well, I also tested Simfer 4242, we have no friendship in terms of baking. Either I have already wound myself, or ...
In general, she baked bread sticks with sourdough. The first portion using both tendes, baked, everything is ok. I decided the second portion with convection, and so the center burned out exactly.

The next day, I kneaded Latvian sweet and sour bread. I decided to bake one loaf on a stone, like a hearth, the second in the L7 form. With a stone, the oven was warmed up for almost 50 minutes. I could not catch up to 230 with some heating elements, only when I turned on the convection, the oven heated up from 200 to 230.
I planted bread and began to observe, this time there was no rise either, it was sooooo long in time: 15 minutes at maximum and 25 minutes at 210 degrees (at home I bake 15 and 10-15 the same weight). The bread was not baked to the end, I did not hear a dull knock on the bottom. At the same time, the crust is thin, crispy, my bread has already been eaten))
With the second loaf, there were generally tambourines. As soon as I put the mold in the oven, the temperature dropped to 180 and did not rise in any way, even with convection and maximum. At the same time, the stone remained inside and, it would seem, should have leveled everything quickly. The temperature rise happened already in 30 minutes !!!! The bread did not rise from the word "not at all", but it still came out with a thin crispy crust and baked crumb.

Here I sit and think: leave this "happiness" or, well, nafik and hand over? If you take it, what is the procedure, who has experience with Ozone?
By the way, the oven does not keep the minimum temperature of 40 degrees, it instantly accelerates to almost 60 degrees and only then turns off. The temperature begins to drop, but it does not turn on again, only if you turn the degree regulator yourself again.

[milka80]

By the way, the oven does not keep the minimum temperature of 40 degrees, it instantly accelerates to almost 60 degrees and only then turns off. The temperature begins to drop, but it does not turn on again, only if you turn the degree regulator yourself again.

No, we don't need this kind of hockey! (from)




milka80, Gemluks have a temperature of 30 *, and this is the keeping of the leaven, and fermentation-proofing of the dough, and fermented baked milk / yoghurts. They are more versatile than Simferov.

Hello everyone from the dacha! I didn't give up the stove
All the stars converged so that she stayed with me And if she stayed, then I had to make friends with her.
I baked stuffed champignons, cod in sauce with cheese - everything is fine.



I decided to experiment further with bread, but now I wanted to try it under a hood, but without a stone, the stove heats up with it for a very long time. I bought a bowl for a cap in the Metro, I entered perfectly!

Total: rustic sourdough goes great on an inverted baking sheet with a bowl on top, for baking with steam.
I preheat the oven for 15-20 minutes (I removed the thermometer so as not to embarrass), without convection, put the bread on, bake at the maximum for 15 minutes, remove the bowl, set the lower heating element for 10 minutes, then switch to the upper heating element and another 10 minutes. I adjust the time in appearance and depending on the weight of the loaf, I have one in the range of 500-520g. The bottom is fried a little more than necessary, but I think that over time I will correct this moment with temperature.





I tried to bake in a duck, but something was not a very successful experiment. The bread does not grow much, the rug is frankly in the way.


Lithuanian has become blurred, but here it may not be about the stove, but about flour, we must try again.


And in conclusion. In the Metro I had a chance to touch the 38L Gemlux, for my taste Simfer is better made

Now I'm busy looking for a normal thermometer for the stove, even if it seems to me that mine is lying very much. Does anyone have a time-tested one?

[Crown]

Crown, in the staff they warm themselves up to beauty, I have 28 eco

Some more sourdough baking in Baby Simfer 4242

[milka80]

milka80, the beauty!!!
How did you achieve such a gorgeous bread baking?
Before planting, cover the bread with a bowl, sprinkle water inside the oven, on a maximum of 15 minutes, right?

[milka80]

milka80, the beauty!!!
How did you achieve such a gorgeous bread baking?
Before planting, cover the bread with a bowl, sprinkle water inside the oven, on a maximum of 15 minutes, right?

Zhenya, thank you! Yes that's right. If it's wheat, then I just cover it with a bowl, I don't create additional steam, if rye requires steam, then I spray hot water on the walls from a spray bottle and bake without a bowl. 15 minutes at maximum, followed by prescription. I adjust the upper and lower shadows to create a crust.
Yesterday I baked wheat with c / c flour and flax.
Condition after removing the bowl

Ridge opening

Ready bread

[milka80]

milka80, Irina, thank you very much. A very interesting way. I will definitely try how I find a bowl. Sprayed with cold water, but hot

Sprayed with cold water, but hot

I water it with boiling water, but there is a risk of getting scalded by the steam, so I adapted, if I pour it into a frying pan, then I use a small iron cocotte maker with a long handle; and if on the walls, then I spray water from a silicone syringe (it is convenient that the door can not be opened wide and splash from some distance).

Girls, advise the mini stove. The main task is baking meringue (meringue) and pasta.
It is important that the oven maintains the set temperature well and accurately.
I was worn out with my gas oven. No pasta is obtained in it in any way.
It's also nice that there were low temperatures for proving dough and yogurt (but this is not so important, the main goal is macarons !!!).

[anuta-k2002]

anuta-k2002, Anya, Gemlux convection ovens

Hello! I choose a mini electric oven. The main big one is, I want another smaller one somewhere from 35 liters to 60 liters. I looked on the Internet better than the model, so that it was not, the avaricious pays twice. I looked at these models. I would like to ask you for advice, what do you recommend from these models or is there better.

1. Mini oven Rommelsbacher BG 1805 / E

2. Electric oven Bosch HTB12E458

3. Electric oven Simfer M4579

4. Mini-oven Moulinex Optimo OX485832

[Roza79]

Roza79,
5. Mini oven Gemlux GL-OR-1538LUX
I have one, I'm very happy with it.
If interested, go to chat on this topic:
Gemlux convection ovens

[Roza79]

Roza79, I also chose for a long time, in the end I took this
Reviews of mini oven GFGril GFO-48BR