Tabletop ovens, stoves ...

[How easy is it to wash off fat?]

Tell me, I also want a stove ...

How easy is it to wash off fat?

Such a question appeared because I had been using the airfryer for a long time - they baked meat on the grates in it - there was a lot of fat on the walls, respectively.
Or it is better to keep the stove and bake in foil or sleeves.

Thank you.

[robber]

robber, everything is exactly the same as with a conventional oven. Tabletop ovens are exactly the same, only small.

Such a question appeared because I had been using the airfryer for a long time - they baked meat on the grates in it - there was a lot of fat on the walls, respectively.
Or it is better to keep the stove and bake in foil or sleeves.

Rogue, in the table stoves, the heating elements are located at the bottom and top. It will not work to bake meat on the wire rack, since there will be nowhere to put the tray. If there is a grill mode, then only the upper heating elements work. then the meat will be fried on the wire rack on one side, then turn over. The pallet can then be placed underneath.
Easy to wash. This must be done immediately after cooling. The heating elements do not interfere, they can be lifted.
I do not know how everything is done in modern stoves, mine is already ten years old. Works great, I am very satisfied.

Peace be with you bakers!
our table stove has been living for 10 years and believe me on the word it is used for all 100 hot sandwiches for breakfast, as well as for dinner, bake a piece of meat fast or fry frozen vegetables, or even just reheat something
but over these 10 years it has not been particularly contaminated since initially
my wife lined the inside with foil and, as it gets dirty, I will not say that perfect cleanliness is straightforward, something of course gets under the foil, but not much

Thank you for the good reviews - they really inspire me !!!

I may not correctly expressed the thought.

I meant that I don't care about myself purity stoves, and the simplicity and ease of care for it, and how dirt (grease) affects performance.

For example: in the airfryer, fat remained on the walls - and the bowl itself (glass) is very heavy - it is difficult to lift - it is not convenient to wash - it does not fit into the sink.
Fat also remained on the fan - my husband was dismantling it, cleaning it - now it hasn't helped - it must be carried for repair. Conveyor grill - 7 years.

I come to the idea of ​​buying an electric oven. I want a simple one with convection, but so that it bakes well and, most importantly, browns the top of the baking. I'm tired of fighting with gas. The grill is in the gas oven and microwave. Reviews of delonghi are good, but something would be simpler.

I come to the idea of ​​buying an electric oven. I want a simple one with convection, but so that it bakes well and, most importantly, browns the top of the baking. I'm tired of fighting with gas. The grill is in the gas oven and microwave. Reviews of delonghi are good, but something would be simpler.

I have a Kaiser without convection, everything is baked perfectly, and the crust on top is gorgeous, I use the grill only for meat.

Tell me please, does anyone use the Severin oven? I would like to know the reviews about this brand.

I'm completely confused. First I wanted the AG. But if you take met. heating element and electronics - a little expensive, if just with mechanics with met. heating element or with electronics + halogen - do not want to. The main thing AG wanted for was grilling and frying meat and fish, possibly smoking. So that there is no smell of smoke throughout the house, no oil, well, so that you can turn it on and not conjure like over a frying pan. There are no problems with a gas oven, I always bake there, but for a meat oven I don't want to mess with it. So I think, instead of AG, take an electric oven with convection of a small size, I have never dealt with ED. Maybe you can tell me what features. I think 18 liters.Our family is small, 3 people.

[Alisa_t]

Alisa_t , there are no features other than a smaller volume than in conventional ovens in a tabletop oven. Works great for both meat and baked goods.

Thank you. That is, for such functions that I need, the ED will still be more practical than the AG and more convenient in frequent use than the gas one?

I have no AG, so it's hard for me to compare. I have ovens: a large gas and an electric tabletop oven, and a slow cooker. I have enough...

That is, in principle, the presence of a gas oven does not exclude the presence of an electric one and vice versa?

[Alisa_t]

Alisa_t , my gas oven does not work very well ... But if I bake something large, then I use it. And the desktop one works much faster, but due to the small volume it is also not always convenient ... So I actively use both

[Alisa_t]

Alisa_t, I have everything you listed - an ordinary oven, a small tabletop, and AG. The small oven does an excellent job with the functions you need, so I take it to the dacha, not the AG.

Thank you. As far as I understand, it will be possible to sterilize banks in ED, if what?

is 19 liters enough or better than 28?

Thank you. As far as I understand, it will be possible to sterilize banks in ED, if what?

Sure you may.

Still, 19 liters is enough or 28 is better?

And this is only you can decide - it depends on the size of the family, the amount of cooking (and eating) and the hostess's love for cooking.

[Alisa_t]

Alisa_t, You will see a 19 liter oven in the store with your own eyes ... it is not just small, but tiny ... You cannot bake pies in it .. but you decide.

[Stеrn]

I have been with a stove since yesterday evening, the truth is ... the toaster is called, but after such a long absence of the oven, I'm glad for that (26 bucks in total). Stеrn, put half the dough of your breadsticks into the mini-oven, rolled it from the other half of the bun. Now I'm waiting for Buns from this topic, I'll also try, now I need small forms

For some reason, we don't really have mini ovens in stores ... In general, I looked into my microwave - 21 liters. Indeed, 28 would be better. Thanks for the advice.

Yeah, such a tabletop, toaster-oven
Of course, Chinese, but are there others? I burned it, it stank very much, and that's it, now it's fine
here it is, 16 liters


And the photo wanted to show the rolls what happened

[Mistletoe]

here I ran my new little stove with ammchiks - I'm fast



About the oven. It is 18 liters, costs about 40 bucks, is very suitable for toast, small rolls, bread also fits easily, there is also exactly the same, but with convection, which is completely unnecessary in such a volume (and 25 bucks more expensive). I have a big fool for 2 opponents with a fan, but why should I drive her? It's standing on my loggia - until you get there, while you unpack it, it is covered with a dust box, until it gets hot and there is little happiness with hot opposites around the rooms - and then everything is at hand, a moment and you are with hot buffers!

Mistletoe, baked 2 times with the liver, and put another razik with poppy seeds. Even a small chicken will fit there, not an elephant, of course. Tanya, what is needed for mom, they are already aged - they do not need much. Better more often if you want, but fresh. FROM Gypsy in parallel they were looking for - she has a gray one in Israel, I wanted a white one, but. Delongy has a good option, they called it a toaster, but it costs $ 100. That is, the chicken, I'm afraid, will not fit.

Thank you very much. It's just that I only came across gas ovens, now I want more and more electric ovens ... So I want to figure it out. So far I have found Vimar and Aurora models in and-no stores, but I have not yet decided for sure. There is also Scarlett, but for some reason the soul does not lie with them, and Delongey is a little expensive.

Girls, tell me why the Chinese made such a bottom with different kinds of bulges at the baking sheet?

I shoot with my phone, so

these are the first rolls, I did not hold it, because before that I slightly overexposed breadsticks

[Alisa_t]

Alisa_t, You will see a 19 l oven with your own eyes in the store ...it is not just small, but tiny ... You can't bake pies in it .. but it's up to you.

You can't bake this with tea, I bought it for 16 liters and baked everything fine

Girls, tell me why the Chinese made such a bottom with different kinds of bulges at the baking sheet?

Yeah, the baking sheet is weird ...
Thank you for showing me, I will be more careful when choosing an oven.

About the bulges. There are stiffening ribs inside the sheet so that it does not bend. And on top it is simply possible, a thin sheet, so these "ribs" seem to "shine through".

Well, I haven't decided on the size of the oven yet. I still need to collect some money, and then I'll go and choose. Everything worked out with the bread maker, but for some reason there were problems with the ovens - you won't find small ovens.

Maybe these are stiffeners, but this is precisely the brokenness of the sheet, and not some kind of insertion from below. The protrusion is quite strong and plump. But the mesh is flimsy, the twigs bend easily, so it is better to insert them by soldering up. There is an aluminum pallet on the bottom, so to speak, for crumbs, it can be removed.
I'll write here too, this 16 liter stove cost me 26 bucks. Therefore, I did not pay attention to the brokenness of the baking sheet.But it just became interesting why such unnecessary gestures were done during production, if then consumers would spit from this brokenness

the set includes a holder for a baking sheet and mesh:

Gypsy, and what does the instruction say about the laxities? I don’t think it’s just done (the engineer’s mother-in-law taught that everything should be reasonably), think for yourself what it is intended for, what kind of cooking according to the instructions, the secret should be revealed.

the instruction is a piece of paper the size of a palm and is intended for hot sandwiches .. basically Three modes: the upper heating element works, the lower heating element works, and when both are working. What to bake in it is a personal matter for everyone, you can bake everything that fits in size, in time (timer up to 1 hour), in temperature (from 100 to 250)

sent a message, and below is an advertisement for a similar stove for 12 liters, and in the photo there are already two baking trays

Gypsy woman, but her instructions are better? Here's another thing that I thought of, did I understand correctly there towards the center of the depression? I think so, if this is so, of course, that this is so that the meat can be baked in one piece and all the juice in the center will be collected.

And in my large built-in (not Chinese) oven, one of the trays is also broken. And this is what is written in the instructions - ".... intended for .... and also as a dish for dripping fat when cooking on a wire rack."

[Gypsies,]

Little girls! Hello everyone I don't see! I have the same baking sheet as Gypsies, practically her clone. It is higher in the middle, and the grooves to the walls (perimeter), IMHO, exactly so that the excess fat drains. But there the difference goes in mm, I think it is not a critical difference. I've already baked pies and rolls and bread. Everything in a bunch. My current is more expensive than gypsies - with a discount in Comfi for a promotion of -20%, I got 320 grams (about 40 cu), so I'm rich

Yesterday's buns and bread sticks, I have now mastered so that it comes out no worse than in a regular oven (there is no camera, because by phone)

Happy is not the right word, I feel Human

Rygaliki with this, such as before, for 5 kopecks of rolls too .. for 3 kopecks

everything is gobbled up, flour heaps at home, but there is no yeast


cutting of such buns is spied on the link thrown by girls from the forum

Well, since such a booze has gone, I show the buns that I baked in the country in a 9-liter roaster. I dream of a full-fledged oven, but I can't decide which one.

You see, and in 9 liters, pies are baked normally

Now I choose between Vimar 2202 and Aurora 242. What do you recommend?

do they differ only in volume? and that kind of slightly. Or two baking sheets in one?

In the larger one there is also convection, but in the smaller one the grill can heat from above and below at the same time. There is still a leaf in Vimara. In general, I tend to Vimaru more.
Vimarov is not promised anywhere in the near future. I don’t dare to order through another city. So we ordered Aurora-242, promised by Thursday evening.

bottom and top are heated simultaneously even in cheap 9 liter stoves. Apparently the description of the stove was not made correctly. Take with convection .. although I read here (in Israel) in the councils that this is bullshit in such ovens

I mean, with the grill on, you can turn both the top and the bottom on. This is not available in all models, usually when grilling only the top turns on. We just have a very small choice. I don't want to look at the scarlets, they seemed very flimsy to me. In general, it did not work with convection, but I think I can do without it in 18 liters.

aa the one that spins, you mean the spit?

About him, exactly.
So I tried the oven. The legs are delicious, that's understandable. But I had no intention of making baked goods in it. Then a child came, he said, they sell buns with cream at our school, so delicious. What kind of cream is not clear. I rummaged in the internet, except with the custard I did not find.
True, my buns are more like pies, but the child appreciated it, said "Tasty". In general, I blinded the pies, put the sheet in gas. oven, but the pies remained. So as not to wait, I put it in a mini-oven. If you compare, it turns out: in gas it is much longer (2 times at the same temperature), it does not brown evenly like in electric, but if you wait until it turns red, it burns from below. Although my stove is not the cheapest one - Ardo.


This is all that I managed to take a picture. This pale one from the oven, tanned from the mini-oven.

Alice, how does it taste? Are they very different?

The only difference is in the crust.

Tell me, please, is meringue in such ovens good for baking? I was exhausted by the stove in my gas oven, although in all other parameters it suits me very much. But with meringues - a problem, since there is gas control in the oven and it is impossible to make a low temperature - it automatically goes out

[lenabo]

lenabo Welcome to the forum! I'm a meringue, I'm sorry, I'm not messing around, but in an electric tabletop oven (my and gypsy) minimum temperature 100 degrees C, maximum 250.

IRR Thank you for the warm welcome
At least 100 is too much. And what kind of oven do you have?

Yesterday we toured the whole city, there are only small ovens available, but I need a 30 cm beanie cake to be baked. I think, try to order on an Internet. But I never ordered the equipment, I'm afraid now - what if some kind of marriage will be sent to our hole?

[lenabo]

lenabo my oven on page 13 of topic 127 or something post. And your hole, excuse me, is it? not specified in the profile, it is difficult to navigate. But practice shows that it is better to feel such stoves before buying, Gypsy changed - everything was crooked, and I felt mine, where the current did not look, straight, like buying a horse for the farm. But mine turned out to be so t. t. somehow hard knocked down. And then I also wanted to order in the Internet store. Although, there is a difference between a store and a store, if people work there, but not, then you can agree with them before sending the oven, then open it, touch it. At least for a tight fit of the door. The second oven I have (which for 39 liters and for 2 baking sheets was bought exactly like a cat in a bag, from the base, I did not see it in my eyes, only a description in words, Turkish Diplomat), here its temperature is set from 0 degrees. So, there is such an option as you need

And 30 cm is the length of the cake? In my small stove, the size of the sheet is about 25 * 35 (I measured it, but I don't remember the exact size). Minimum temperature 80.