Tabletop ovens, stoves ...

Good day to all.
I wanted to ask for help in finding a mini-oven.
I need a small one, 26 liters and so that I can maintain a temperature of 30, 40 to 45 degrees for an hour and so that convection works. I read a topic like rolsen 2620 is suitable. Please advise on suitable models.

[Newbie15]

I read a topic like rolsen 2620 is suitable.

Newbie15 , welcome to the forum! You can write to the official website of Rolsen and ask your question. I wrote to them, they responded very quickly. 🔗... Address: info @

Wasp, I have Erisson MO 4252CX.
switch of heating elements - lower, upper, both at once, both + convention, convention + lower.

Good afternoon, Nirinka!
We also look closely at Erisson, but only less than 3633.
Would you like to know about your impressions, how is she to you?

Lenchik, the impression was very good. good. I've been friends with her since summer. The Turks worked a solid stove, everything is so thorough. Two enamelled baking trays and the grid is not so flimsy. Heats up quickly, bakes well. So I'm preparing my stationary stove with an oven for eviction from the kitchen.

Lenchik, the impression was very good. good. I've been friends with her since summer. The Turks worked a solid stove, everything is so thorough. Two enamelled baking trays and the grid is not so flimsy. Heats up quickly, bakes well. So I'm preparing my stationary stove with an oven for eviction from the kitchen.

Thanks for the answer.
Calmed down. For the first time we will buy equipment from this company.
We want to buy it for a summer residence, but now we will test it at home.

Calmed down. For the first time we will buy equipment from this company.

I saw yesterday Erisson 3633, a beautiful spacious stove Really 2 trays and a wire rack. I found other models to "touch": 4252 white, but the set includes only 1 baking sheet and a wire rack, next to it was 4242 black, it has 2 baking sheets with a wire rack.
Not so long ago, a freshly purchased tabletop tile Erisson 117 broke (even the automatic machine in the dashboard was knocked out and the electric kettle was damaged), took it for repair, wait, sir ... The second tile is still working. Breakdown of equipment is a normal phenomenon for me, but trips to service centers in search of the right office suppressed the desire to take the stove of this company. Maybe this is no coincidence? With Luxell LX-3520 Turbo, not everything is clear either: I tried to order three times, but either the wrong model, or not in stock, and now the processing of orders has been suspended altogether. Luxell LX-3575 Turbo appeared, the difference with the 3520 model 600r. In principle, I can cancel Luxell's order and buy Erisson (overpaying 1800r), but because of the jokes with technical support in our city I somehow don't want to. In general, the crocodile is not caught, the coconut does not grow ...

I saw yesterday Erisson 3633, a beautiful spacious stove Really 2 trays and a wire rack. I found other models to "touch": 4252 white, but only 1 baking sheet and a wire rack are included, next to it there was a 4242 black one, it has 2 baking sheets with a wire rack.
Not so long ago, a freshly purchased tabletop tile Erisson 117 broke (even the automatic machine in the dashboard was knocked out and the electric kettle was damaged), took it for repair, wait, sir ... The second tile is still working. Breakdown of equipment is a normal phenomenon for me, but trips to service centers in search of the right office suppressed the desire to take the stove of this company. Maybe this is no coincidence? With Luxell LX-3520 Turbo, not everything is clear either: I tried to order three times, but either the wrong model, or not in stock, and now the processing of orders has been suspended altogether. Luxell LX-3575 Turbo appeared, the difference with the 3520 model 600r.In principle, I can cancel Luxell's order and buy Erisson (overpaying 1800r), but because of the jokes with technical support in our city I somehow don't want to. In general, the crocodile is not caught, the coconut does not grow ...

When selecting the slabs, special attention was paid to the services: are there any, in what quantity. There are at least five of them in Moscow, so we shouldn't have any problems with this.

The girls, we bought Erisson 3633, have not tried it yet.
It upset that she does not have convection and grill, although the instructions on the manufacturer's website said - yes.

[Lenchik]

Lenchik , this is yeah !! So return, you have the right!

[Lenchik]

Lenchik , this is yeah !! So return, you have the right!

On the website of the online store where we bought these options were not listed, we read about them in the instructions on the manufacturer's website. And they decided that since it was written in the instructions, the information was accurate.

You can return by law within 2 weeks for any reason.

You can return by law within 2 weeks for any reason.

Yes? I thought that even returning, within two weeks, the reason must be weighty.

When returning an item within 2 weeks for no reason (“color didn’t like it”), please note that it must be NOT used and all packaging, labels, protective films, etc. must be in place
In this case, there should be no problems.

[k.alena]

Yes? I thought that even returning, within two weeks, the reason must be weighty.

No, k.alena , I told you correctly, the main thing is that:

it must be NOT used and all packaging, labels, protective films, etc. must be in place

[k.alena]

No, k.alena , I told you correctly, the main thing is that:

Alas, it turns out that you cannot:
Resolution of the Government of the Russian Federation of January 19, 1998 N 55
26. The buyer has the right, within 14 days from the date of transfer of a non-food product of good quality, unless a longer period is announced by the seller, to exchange at the place of purchase and other places announced by the seller, the purchased goods for a similar product of other size, shape, dimension, style, colors or configuration, making the necessary recalculation with the seller in the event of a price difference.
If the seller does not have the goods necessary for exchange, the buyer has the right to return the purchased goods to the seller and receive the money paid for it or exchange it for a similar product at the first receipt of the corresponding goods for sale. The seller is obliged to inform the buyer who demanded the exchange of a non-food product of its receipt for sale.
The buyer's request to exchange or return the goods is subject to satisfaction if the goods were not in use, their presentation, consumer properties, seals, labels are preserved, and there is also evidence of the purchase of goods from this seller, hbut with the exception of goods that are not subject to exchange or return on the grounds specified in this paragraph in accordance with the listapproved by the Government of the Russian Federation.
The list of non-food products of good quality that cannot be returned or exchanged for a similar product of a different size, shape, dimension, style, color or configuration (approved by the RF Government Decree of January 19, 1998 N 55) (as amended on October 20, 1998 No. , February 6, 2002)

1. Goods for the prevention and treatment of diseases at home (sanitary and hygiene items made of metal, rubber, textiles and other materials, medical instruments, devices and equipment, oral hygiene products, spectacle lenses, childcare items, medicines)
2. Personal hygiene items (toothbrushes, combs, hairpins, hair curlers, wigs, hairpieces and other similar products)
3. Perfumery and cosmetic products
4. Textile products (cotton, linen, silk, woolen and synthetic fabrics, goods made of non-woven materials such as fabrics - ribbons, braid, lace and others); cable products (wires, cords, cables); construction and finishing materials (linoleum, film, carpets and others) and other goods sold per meter
5. Sewing and knitwear (garments and knitted underwear, hosiery)
6.Products and materials in contact with food, made of polymeric materials, including for one-time use (tableware and accessories for dining and kitchen, containers and packaging materials for storing and transporting food)
7. Household chemicals, pesticides and agrochemicals
8. Household furniture (furniture sets and sets)
9. Articles made of precious metals, with precious stones, of precious metals with inserts of semi-precious and synthetic stones, cut precious stones
10. Cars and motorbike goods, trailers and numbered units to them; mobile means of small mechanization of agricultural work; pleasure craft and other household watercraft
11. Technically complex household goods for which warranty periods are set (household metal-cutting and woodworking machines; household appliances and appliances; household electronic equipment; household computers and duplicating equipment; photographic and film equipment; telephones and facsimile equipment; electronic musical instruments; electronic toys; household gas equipment and devices)
12. Civilian weapons, the main parts of civilian and service firearms, cartridges for them
13. Animals and plants
14. Non-periodical editions (books, brochures, albums, cartographic and musical editions, sheet editions, calendars, booklets, editions reproduced on technical media)

[Lenchik]

Lenchik, I am not a lawyer, but I do not think that a tabletop oven fits your definition. Go here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23039.100, ask a question to lawyers.

Well, at least it's worth a try if convection and grill are important to you. This can be argued that there is no way without them, but of. the site writes that there is, but in your store no one knew whether to eat or not. By the way, did you ask?
And if it is not so important (they said about convection that it is not needed in small ovens), then it is not worth starting.

Well, at least it's worth a try if convection and grill are important to you. This can be argued that there is no way without them, but of. the site writes that there is, but in your store no one knew whether to eat or not. By the way, did you ask?
And if it is not so important (they said about convection that it is not needed in small ovens), then it is not worth starting.

I called the online store where it was purchased, explained the situation, at the other end of the line they replied that it was impossible to return in accordance with Resolution No. 55, cited by me above, this product cannot be returned. The fact that this model of the furnace does not have the declared functions, he said, it means that the manufacturer has changed the characteristics of this furnace.
In general, we decided to try baking in it, maybe the dishes in it will turn out at a height, if not, then we will buy another, and we will attach this one.

Omela, good afternoon!
I also choose a mini oven. Here in the shops I found only a few types of everything. I don't want to look for a long time to travel around the cities or order on the Internet, I don't know what, I want to touch it first and make sure in the store that everything is in place ... I think to stop at the Redber stove, since it is on sale here ...
How does it work for you? Any remarks or comments? Is it worth it or not?

[Lyubushka_L]

Lyubushka_L , welcome to the forum! I can only speak for my size - 42 liters. In general, I'm happy. mmm. It works quietly, it picks up temperature quickly. The assembly itself is of high quality. Timer for 120 minutes, even "continuous work". Everything is perfectly visible. Here you can see the result and the process: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=161848.0

There are small costs in terms of uneven browning due to the construction of the heating element. Sometimes have to turn the baking sheet the other way around. But I also had it in the Delta. And I would also note as a minus that convection does not turn off. In my opinion, the choice should be influenced by the availability of normal service in your city.Right now my Severin tabletop has burned out. There is a 2-year warranty, they took it into repair without any questions. But if there was a rootless Chinese, which is 2 times cheaper, then it would have to be thrown away. Good luck with your choice!

Thank you very much for your reply.

Yes, I find out about the maintenance of these stoves, I didn't even think about it.

Do you think convection is really needed? Helps you bake better? There are just two models available without convection, also large. Or you can order one like yours, with convection.
Also, does it keep the temperature very low? I would like this function to test the dough. It seems from 0 degrees to 230 for her ...

It is a pity, of course, that sometimes you have to turn it over if it is fried unevenly. This is a minus, because it will not be possible, therefore, just put and move away for a long time, you will always have to follow ...

Do you think convection is really needed? Helps you bake better?

Can not say. At my dacha without convection 35 liters. I did it. I would say so - it is better if convection is turned off. That is, at the beginning of baking, the oven is without convection, and at the end, for better browning, turn it on. But what is a plus is a more uniform browning, that is, not only on top, but also on the sides. And it bakes faster.

It is a pity, of course, that sometimes you have to turn it over if it is fried unevenly. This is a minus, because it will not be possible, therefore, just put and move away for a long time, you will always have to follow ...

Nuuuuu I do not know where you are going to move far away from a working electrical appliance. Today, for example, I baked cookies https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=130812.0... After 50 minutes, I turned it over literally 5 minutes on the other side.

Also, does it keep the temperature very low? I would like this function to test the dough. It seems from 0 degrees to 230 for her ...

I can't say exactly what kind of temperament I am holding, the thermometer has not yet arrived to me. I tried to turn it on from 0C by one division - it turns on, it works. Although, for me personally, this is not the best solution - to let it stand in the oven. Firstly, the dough will need to be well covered, with a film, for example, so that it does not become chapped. After all, convection will blow. Secondly, then pull it out to preheat the oven, and this is the difference in temperature. But this is of course my personal opinion.

There is another option to turn on at low temperatures, and then just turn off the oven for a while, as it will keep the closed space. Although it is more convenient in the microwave - the volume is less.

And more .. when baking with convection, the temperature should be set 20C lower than stated in the recipe.

I used to have such a small oven, I liked that it had a timer, you could not follow much if the recipe was worked out. Just like with a multicooker - put it in, left on business) You come, everything is ready, warm and tasty.
These stoves, it seems, also have a shutdown timer, no?

If you don't always need to turn the baking sheet over, then I'll probably survive ... Everything was much worse in the gas oven.

As for the test, I understood ... But there, in fact, the temperature control is not smooth, discrete in divisions?

And there, in general, the temperature control is not smooth, discrete in divisions?

Smooth .. numbers are just written in a circle ..

Just like with a multicooker - put it in, left on business) You come, everything is ready, warm and tasty.
These stoves, it seems, also have a shutdown timer, no?

The timer is naturally turned off. But how do you leave the baking, for example, it will burn out .. the oven will not cool down immediately .. and in multicooker the highest temperature is 120C .. versus 250C in a mini-oven.

Thanks for the answer. I'll think

Of course, if you bake something like pizza at a high temperature, you won't go away for a very long time)
And so, all sorts of curd cakes, sour cream endure, it's okay. Moreover, you can set the time less than necessary, then they just freeze as it should, at the end.
The main thing is that there is definitely a timer with shutdown, I sometimes forget about the time.It still rings, probably, right?

I’ll think about steeping the dough ... Honestly, when I had that little oven, I just heated it up, and, since the body of it also became warm, I left the baking sheet on top of the oven, and the dough rose ...
So, I thought it would be convenient to stand in the oven itself, if the temperature is low ... I was attracted by this Redber And the assembly, it seems, is normal, according to reviews on the Internet ... The Votkinsk rocket plant did it before, the stoves are probably lighter

Or if it's stupid to stand inside, you can buy an oven from another company, such as Delonghi, whose temperature does not start from 0, but with the convection switched off, etc., etc.

And other owners of ovens have experience in proofing the dough inside, I wonder? ...

In my big one I distribute baguettes and pastes, I have it sharpened for baking: there is a 35C mode without blowing and special programs for baking bread and pizza. I don’t grease svehu baguettes (I’m a lazy person), it dries up a little, but it doesn’t break when baking, so it suits me. And inside it is very convenient to distribute - you do not need to think about the temperature of the surrounding air and you can go to the balcony, if necessary, without worrying about the draft. Before baking, I take it out, cover it with a towel, while the oven heats up, everything is in order

I have a Rollsen for 30 liters, you can set the temperature to 30-35 degrees, so I there and distribute the dough and dough further. I put a thermometer next to it, which can show temperatures up to 50 degrees, and calmly put a bowl of dough covered with food wrap. Very comfortably.

The Votkinsk plant made rockets before, the stoves are lighter, probably

Probably the current is made in China.

Anyone who has not yet decided that there is an oven that will go for a desktop one minus it needs something to come up with as legs, build a heat-resistant stand such as a sheet of DSP and it certainly costs not 20 Euro, but it seems to me worth it

It's finished! They brought it! Here is the Luxell 3520 Turbo, black with a silver front panel. I tried to write all the dimensions on the photos, in the last photo (bottom view) there is an unsightly detail: a protruding screw and a hole in the bottom of the oven. Until I tested it in action, tomorrow I will definitely bake a thread and tell you about the results


Comments to the 2nd photo: oven outer width = 59cm + two 2cm handles on the sides, outer depth = 36cm + 4cm sticking out front handle + 2.5cm "foot-stops" on the back panel. Information for those who buy a stove by cabinet size

Here, sizable, baked apple pie-free charlotte type. In the first photo, the top, which has dried and "gilded" within 5 minutes after the start of baking in the top + bottom + convection mode. I was afraid that the dough would not rise because of the crust, turned off the upper heating element. Baked according to the experience of a gas oven - 45 minutes at 180 degrees. In fact, in order for the thermometer inside the oven to be +160 ... 170 (as advised for convection), we had to set the regulator knob to +200. After the appointed time, the center of the pie baked, but the top became so unpresentable that it turned it over on a plate (this did not affect the taste). In the gas oven, the crust was crispy, porous ... I guess I forgot how to bake pies during the absence of the oven. I'll try to make cookies

During cooking, there was no particular heat from the oven, you can easily stick your hand under the bottom - the surface of the table is warm. The smell after half an hour of calcination did not remain at all, although at the first start it smoked like a steam locomotive. I periodically opened the door, releasing fumes, and this did not prevent it from warming up to +300 Celsius!
By function: there are three heating modes - upper heating element, lower heating element, both at once, convection is switched on with a separate lower button, but it blows only when at least one of the heating elements is heated. And the heating element (s) is turned on under two conditions: 1) the temperature regulator knob is turned to +80 or more and 2) the timer knob is "set to countdown" or turned counterclockwise to the "hand" picture - constant switching on without a timer, manual turning off the oven.

Wasp, and on what position of the baking sheet did you bake? I bake at the very bottom (out of 4).

Wasp, and on what position of the baking sheet did you bake? I bake at the very bottom (out of 4).

Baking on a wire rack at the very bottom. Glass mold, about 12cm tall. It turned out that she stood at a distance of 6 cm from the heating elements - just in the center of the oven. I think it's me, the electric stove is unusual.

Well, it's anyway you need to adapt to yours.

[Oca]

Oca, tell me I did not quite understand about turning on the heating elements. Can I turn on the bottom or top separately?

[Oca]

Oca, tell me I did not quite understand about turning on the heating elements. Can I turn on the bottom or top separately?

There are four positions on the handle: Off, Upper heating element, Lower heating element, Upper and Lower. When they heat up, a light on the panel lights up, the temperature is reached - goes out.

This oven has almost everything I needed: a timer and baked goods without a timer (always on), smooth temperature control from ?? I do not know how many degrees (I will measure it soon) up to 300C, a thermostat that monitors the temperature inside quite accurately (fluctuations were plus or minus 3 degrees) and the ability to steer by turning on / off heating elements and "breeze".

Here's what happens in Redber 4290:


The charlotte has a crispy sugar crust, the dough itself has evenly risen and baked.
We bought a metal unclenching pan for the cake - it turned out to be very convenient, nothing needs to be shaken out, and yet metal is more trustworthy than silicone. I also want to buy a glass tray for the oven.

But the main purpose of the purchase is meat and chicken to bake on the wire rack - this way a lot of fat flows out, which seems to be healthier than in a frying pan.
As for the fat, the baking sheet should be immediately laid with foil, for purely economic reasons: the foil costs five to seven times cheaper than the means that can wash this fat.
A little more economy, charlotte (200g with convection, 40 minutes) and chicken (160-200g with convection, 50 minutes) took about 0.8-0.9 kW of electricity each, which is according to my tariffs (I have gas, but there is no oven) - about 3 rubles for each dish.

Tena of the usual P-shape - I was afraid that the oven would be uneven, but everything seems to be normal. It is desirable of course W-shaped shadows.

I was also pleasantly surprised by two (!) Baking handles and a special handle for a skewer included. Maybe all ovens are equipped with this, but I see it for the first time.

And I would also note as a minus that convection is not turned off.

The answer to your question about turning off convection is here

I would like to ask you to see if there is a convex unevenness on the upper wall, inside, slightly to the left of the center, behind the shadow closer to the back wall? I saw these on both 4230 and 4290 - apparently an industrial disease of redbers.

Yes? I thought that even returning, within two weeks, the reason must be weighty.

And there is. For example, claims to appearance, according to Art. 458 and 459 of the Civil Code of the Russian Federation, can be presented only before the transfer of goods by the seller. If after that you make a complaint about the appearance, then the seller has the right to refuse you to replace the product. Moreover, they will refuse you on the basis that your product is of inadequate quality, since there are claims in appearance. These are the pitchforks. This is especially true for online stores.

the last photo (bottom view) has an unsightly detail: a protruding screw and a hole in the bottom of the oven.

Do not worry. For two and a half months I have been choosing the stove, felt several dozen of them. Everything is done with the left foot - oblique bodies, loose fit of the walls. And such little things are everywhere - where the dust has dried under the paint, where they tried to bury the dent with a screwdriver and pierced it, where the screw was drilled abruptly. I stopped worrying after I realized that the dream is Delonghi eo3890, which cannot be bought even in the capital - and so, this unicorn is designed and assembled by the Chinese Shentop (in Google - shentop 3890). When ordering from the carriage, any logo is molded)

No, it doesn’t matter, I just want to buy it so that the pastries are good.

This is what you really should be.Better to sacrifice everything else, but there must be convection! Everything turns out much faster with convection, at a lower temperature (saving time and energy), and most importantly - a crust !!!!

[KOPM]

KOPM Active links to external resources on the forum are prohibited!

[KOPM]

KOPM , welcome to the forum!

I would like to ask you to see if there is a convex unevenness on the upper wall, inside, slightly to the left of the center, behind the shadow closer to the back wall? I saw these on both 4230 and 4290 - apparently an industrial disease of redbers.

I didn't quite understand what to look at. I have no bulge.

The answer to your question about turning off convection

This is unacceptable to me. First, you can immediately forget about the manufacturer's warranty. The second is the issue of security.

And you have a wonderful pie !!!!

I didn't quite understand what to look at. I have no bulge.

Well, then I was out of luck. Inside the stove, the upper wall, behind the shadow, approximately in the middle, is pressed inward (convex) by about 3-4mm. How many reviewed 4230 and 4290 - everywhere it is. That is, it seems not a marriage, but unpleasant.)

This is unacceptable to me. First, you can immediately forget about the manufacturer's warranty. The second is the issue of security.

The guarantee is not forever. As for security, I did not quite understand how the button would affect security, and how a straight-handed domestic man who does for himself and his family is more dangerous than a curved-handed Chinese who has a pipeline and a plan.
It's your business, but I'll take a look, and if I still feel the need to turn off convection (at the beginning of cooking, for example), then I will cut this switch.

Thank you for the compliments :) There was no margarine at hand, I had to smear the form with the usual creamy ones. Now the very last bite comes out with an unpleasant aftertaste of grandma's scrambled eggs). Apparently, this pie should be eaten from the other end!

Please tell us more about the thermometer for the oven - where and how much? And can it be washed in the dishwasher?

Please tell us more about the thermometer for the oven - where and how much? And can it be washed in the dishwasher?

Why wash? Thermometer like this

Personally, I ordered on ebee, ... have not arrived yet.

Well, then I was out of luck. Inside the stove, the upper wall, behind the shadow, approximately in the middle, is pressed inward (convex) by about 3-4mm. How many reviewed 4230 and 4290 - everywhere it is. That is, it seems not a marriage, but unpleasant.)

There was not even a thought to climb inside and look for damage. Climbed .. looking for .. Found .. ... along the left edge, at the junction of the side wall and roof, an uneven abutment. I don't see any problem with that.

There was no margarine at hand, I had to smear the form with ordinary cream.

What shape do you have? I lubricate with vegetable.

In-in, I was going to order such a thermometer too. Right now, the Chinese are celebrating the new year, and it will be possible to order.
He's lying, I suppose ...)) Can you check him with something for different temperatures (for example, 60, 160, 180 and 200) when you arrive? To at least know how many degrees to make an amendment.

As for why wash - you probably haven't tried frying chicken or meat on the wire rack yet? There you want to wash the whole stove in a typewriter, not like a thermometer))

Form - expandable Fackelmann Zenker. It has walls (rim), on a clamp. Insert the bottom, fix this clamp - the walls wrap around the bottom. Well, something like a hoop. After baking, unclench the clamp and calmly take out the pie.
It is non-stick in principle, but the instructions say to anoint with oil.
To be honest, I like sunflower seeds even less in baking. You need to buy something like margarine or palm fat for these purposes.

[KOPM]

He's lying, I suppose ...)) Can you check him with something for different temperatures (for example, 60, 160, 180 and 200) when you arrive? To at least know how many degrees to make an amendment.

KOPM, I have this: Reply # 566 Reply # 512 on page 26. I bought it in the summer, then the cheapest cost 250 rubles in the internet and 300 rubles in a household goods store. I ordered mine for 5.5 GBP on Ibei.The back wall, the hook and its legs are one metal plate, there are no holes, it seems to be sealed. After cooking the chicken, he got terribly splattered, but washed off with soap.
Just next week I will try to check it for "lice" by pushing the wires from the sensor through the very hole in the bottom of the oven. The most interesting is who is lying and how much)))

Apparently you haven't tried frying chicken or meat on the wire rack yet?

I haven’t tried it, and I’m not going to. A thermometer IMHO is needed for bread and pastries, where heating and temperature difference is important. Because for a chicken + \ - kilometer is not so critical.

He's lying, I suppose ...)) Can you check him with something for different temperatures (for example, 60, 160, 180 and 200) when you arrive? To at least know how many degrees to make an amendment.

I’ll try it somehow .. I should have already arrived, as I understand it .. waiting.

And what did you need a sealing rubber band for? On the contrary, there must be a hole in the bottom for air exchange. If you make a sealed chamber, then convection will be very difficult. And the wide gap under the door is the very thing.
Please note that the convection stove has cutouts on the outer side for air admission, and the fan itself works for blowing. That is, it takes in the OUTSIDE air, and does not drive the heat inside.

Double (triple, quadruple) glasses are installed solely for safety reasons - so that the temperature on the outer glass does not exceed n (usually 50) degrees. But even such ovens, even built-in ones, have holes below and above.) And if there is a rubber band, then again for safety (so that the heat does not blow towards the handle).

Good day!

I ask you to tell me, with my wife we ​​are choosing a mini oven, we opted for the Severin company, but we cannot determine the volume. Options, 19,20 or 28

Since she rarely cooked in the oven before, she does not know for sure the size of the pies, etc., but now she wants to cook both cakes and pizzas and meat in this mini oven.

What will be the advantage of a large stove?

Will pies or other dishes burn if I choose a volume of 20 liters, since the heating elements are close enough?

Does the 20 liter mini oven fit standard dishes? And what does not fit? What are the disadvantages of 20L volume?

[shtrih]

shtrih , welcome to the forum!

You all understand correctly about small stoves.

For all I will not say, but I had just Severin 20L. Did not work out. The top burned godlessly .. the middle was damp. Only tortillas worked well. If space permits - take at least 28 liters, or even more! With light and convection.

As for the sizes, they are individual for all stoves ... You need to select for your dishes, shapes, etc.

Good luck.

I ask you to tell me, with my wife we ​​are choosing a mini oven, we opted for the Severin company, but we cannot determine the volume. Options, 19,20 or 28

Why Severin? All stoves are about the same cost, expand your choice.

From experience - 28 is the minimum allowable volume. In order not to be disappointed with the purchase, take 30-42 liters, with a capacity of at least 1800 watts, with separately disconnected shades (so that the top is separate, the bottom is separate), always with convection. Skewer - decide for yourself. It is better to take with him, he does not ask for food, the price does not increase significantly, so let it be.

[shtrih]

shtrih , welcome to the forum!

You all understand correctly about small stoves.

For all I will not say, but I had just Severin 20L. Did not work out. The top burned godlessly .. the middle was damp. Only tortillas worked well. If space permits - take at least 28 liters, or even more! With light and convection.

As for the sizes, they are individual for all stoves ... You need to select for your dishes, shapes, etc.

Good luck.

What model did you have? Was there convection in it? And does convection have a big effect on the cakes?