Tabletop ovens, stoves ...

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.

The volume depends on the place in the kitchen, and our place is very limited. But of course the most important thing is not to take the pig in a poke.

Previously, they wanted to take Rolsen 26L, since there were a lot of positive reviews about it on the forum, but Rolsen temporarily does not release stoves and they are not on sale. And we simply have nowhere to supply other companies and large volumes.

And we simply have nowhere to supply other companies and large volumes.

And what are your allowable sizes ??? Width depth height?

And what are your allowable sizes ??? Width depth height?

In width, preferably no more than 50cm, the rest is not so important ...

Plus Severin is that they do not get very hot outside, and therefore less likely to get burned.

Plus Severin is that they do not get very hot outside, and therefore less likely to get burned.

This is something from a series of myths from ancient Greece. All stoves of domestic "brands" such as borka-rolsen-severin-erisson are developed and produced in china, and inside they are like twins. All the walls, with the exception of the bottoms of all stoves, are double (otherwise there is simply nowhere to fix structural elements such as hinges and latches), so the probability of getting burned is equally low everywhere.

In width, preferably no more than 50cm, the rest is not so important ...

Why create difficulties in order to heroically overcome them later? After all, a mini-oven does not oblige you to anything - it does not need gas, water, or a hood, only a socket and a half square, preferably with the ground.
Try, maybe there is a place, for example, to make a shelf on the wall? For example, a metal shelf a meter ABOVE the stove?
It's better than buying a 20-liter underburner and then spitting.

If you decide Severin, then 28 liters and with convection, always with convection.

Plus Severin is that they do not get very hot outside, and therefore less likely to get burned.

I support the previous speaker - it's warming up !!!

In width, preferably no more than 50cm, the rest is not so important ...

Ariete 932, Severin 28l.

There is still a DeLonghi EO 20791 for 20 liters

and with convection, necessarily with convection.

Nuuu, about the obligation - a moot point. Let's just say - preferably with a volume of more than 20 liters. Although I have 35 liters at my dacha. without convection - everything is ok! TTT

The fact that the severin is not heated, I found on the site
Several mini ovens are compared and tested there.

So with a volume of 28 liters, will everything cook normally, or is it better still 32?

Try, maybe there is a place, for example, to make a shelf on the wall? For example, a metal shelf a meter ABOVE the stove?
It's better than buying a 20-liter underburner and then spitting.

If you make a shelf at a distance of 1 m from the gas stove, then to see what and how to prepare, you need to stand on a chair. Plus, all the steam from cooking will go to the oven. What's wrong too

[shtrih]

shtrih, I also have little space, but I still decided on a 39-liter volume. See Answer # 595 on page 30 of this thread, can you build a whatnot? I will definitely place the oven and microwave one above the other, otherwise I will not turn around. A gap of 5 cm from the sides and 7 cm from the top should be sufficient.But at least a pie, at least bake a duck in a large volume. Read more about aerogrills - a handy thing for frying meat, and it is easier to clean it from fat than an oven. I bought it quite by accident (when I was looking for a mini-oven), now I bake muffins, rolls and fry meat and potatoes. He lives in a cabinet under the sink, I put it on the table when cooking. But the inconvenience of dragging a tuda-syuda cannot be compared with the benefits of using it.

[shtrih]

shtrih, I also have little space, but I still decided on a 39-liter volume. See Answer # 595 on page 30 of this thread, can you build a whatnot? I will definitely place the oven and microwave one above the other, otherwise I will not turn around. A gap of 5 cm from the sides and 7 cm from the top should be sufficient. But at least a pie, at least bake a duck in a large volume. Read more about aerogrills - a handy thing for frying meat, and it is easier to clean it from fat than an oven. I bought it quite by accident (when I was looking for a mini-oven), now I bake muffins, rolls and fry meat and potatoes. He lives in a cabinet under the sink, I put it on the table when cooking. But the inconvenience of dragging a tuda-syuda cannot be compared with the benefits of using it.

severin to 2036 (28L) and Luxell LX-3520 Turbo (39L) do not differ much in size. How did your Luxell perform?

How did your Luxell perform?

To be honest, I managed to bake only one pie in it, although I specially bought flour, margarine, yeast ... I didn't understand how she cooks yet, but the pie reddened evenly, which never happened in a gas oven. The kitchen cabinets are just being built ... and if I put the oven on the table, there will be a bread maker and a slow cooker on the floor, and I need them every day. And this is my first electric oven, we are now looking at each other with surprise. Strange, what am I? I'll go and put the cupcake on now! Just a cartoon squeaked.

Added later: set, wait, sir ... done! In 35 minutes, 1800 g of dough was baked on the Lower Heating Element + Convection at 155C (this is by a thermometer, in fact a regulator at 200C), the upper muffins bulged especially towards the center of the oven, the crust of the lower one was under-browned. The core is baked, now it will be cooled, cut into cakes and spread with sour cream with condensed milk 50/50
Other thoughts: molds made of thick glass were saved from a burnt bottom in a gas oven, but here they prevent the dough from heating up.

[shtrih]

So with a volume of 28 liters, will everything cook normally, or is it better all the same 32?

shtrih , bigger is always better. You need to look at the reviews of specific stoves and by the internal dimensions (which are more convenient), because there are high stoves, and there are wide ones. The latter are more convenient for buns. And 2 baking sheets included - this is.

[shtrih]

If you make a shelf at a distance of 1 m from the gas stove, then to see what and how to prepare, you need to stand on a chair. Plus, all the steam from cooking will go to the oven. What's wrong too

If you are afraid of getting burned, then climbing on a chair is even a plus. Less likely to touch.
Regarding steam, your theory is again not supported by practice:


Shelf made of plastic windowsill, everything is okay.

In general, in modern kitchens, built-in microwave ovens are placed right above the gas stove. Especially in the states.

shtrih, I also have little space, but I still decided on a 39-liter volume. See Answer # 595 on page 30 of this thread, can you build a whatnot?

In the soviet kitchen, where the two of us can not turn around, this is the only possible option to shove at least some kind of equipment:


The shelf under the dishwasher is again from the windowsill

[Omela,]

Oh, Omela, it's just a pipe dream - to have a kitchen of 20 meters, so that in the middle there is an island with a stove, an extractor hood, cutting and a sink, and along the walls there is a long shelf on which all these combines-ovens-mixers-roasters-meat grinders are displayed in a row ... and that's it. at hand, and nothing needs to be removed. And then with the same combination - you will think a thousand times, climb to collect it, then disassemble it, wash it, dry it, put it back, or well, nafig it and shuffle it with your hand)
But unfortunately, so far the rest is only dreaming about it. So we hang everything in three floors.

Basically, my shelf can be made to go down.He lowered it, put everything there, turned it on, raised it. Then when it was ready, he lowered it again, calmly pulled everything out, and lifted it back. Accessories can be found on the construction market.
The Germans sell a similar independent oven, called Liftmatic, costs one hundred and twenty thousand.

But to be honest, I prefer to remove everything potentially dangerous higher, there are less chances for someone's naughty little hands to twist something)

But to be honest, I prefer to remove everything potentially dangerous higher, there are less chances for someone's naughty little hands to twist something)

I support the little hands. Itself did not begin to repair the stationary oven precisely because of this. If I don’t follow it, I’ll be sure to stick my hand at the most inopportune moment. I stand on the table top .. to the edge 15cm .. while it saves.

Basically, my shelf can be made to go down. He lowered it, put everything there, turned it on, raised it. Then when it was ready, he lowered it again, calmly pulled everything out, and lifted it back.

How to grill - nothing is impossible for a person with intelligence.

On the question of mini-ovens of small volume ... I have Energy 20l and it is convenient precisely for quickly baking one cupcake, or one pie or casserole. Empirically, I realized that forms made of black metal are not suitable for her, but from white (in the sense of silver) - excellent, everything is baked and does not burn. Only from the very beginning of baking I cover the top with foil so that it does not turn red ahead of time, I open it only for the last 10 minutes - after all, the heating elements are quite close. Mine has a vertical distance between the heating elements of 21cm. The maximum diameter of the mold that can be placed is 27 cm. The external width is 40 cm. It heats up to 20 ° C in 10 minutes. The temperature is slightly overestimated (by 5-10 degrees - I check it with a thermometer), but it keeps it stable.
I don't use convection for baking, only for potatoes and other dishes baked right on the wire rack. In general, I have adapted and am quite happy with it :)
But it will not replace a full-fledged oven, only as an addition.

Hello everyone! I have a question (of course it may have already sounded) - many electric furnaces have a temperature limit of 230-240 degrees. Of course it's enough for baking, but for meat? Or is it better to choose an oven with a higher temperature?

20l and it is convenient just for quickly baking one cake, or one pie or casserole.

I assure you that one cupcake will be baked no less quickly in a large (30-40l) oven, and avoiding these dances with a tambourine:

Empirically, I realized that forms made of black metal are not suitable for her, but from white (in the sense of silver) - excellent, everything is baked and does not burn. Only from the very beginning of baking I cover the top with foil so that it does not turn red ahead of time, I open it only for the last 10 minutes - after all, the heating elements are quite close.

If you also have an "adult" oven in the stove for 60 liters, then maybe 20 liters is enough. But for those who just want to replace the oven, 20L is both small and inconvenient.

[addresat]

- many electric furnaces have a temperature limit of 230-240 degrees.

addresat , at the Delta 320C. I just don't know why. The meat of the temperature indicated by you is quite enough.

[addresat]

addresat , at the Delta 320C. I just don't know why. The meat of the temperature indicated by you is quite enough.

Thank you. That is, you can not pay special attention to the indicated temperature limits on the stoves.

Is it possible to switch working heating elements in all ovens during baking?

The fact that the severin is not heated, I found on the site 🔗
Several mini ovens are compared and tested there.

So with a volume of 28 liters, will everything cook normally, or is it better all the same 32?

I read here that the baking sheets are deformed in the tested models ?!

Is it possible to switch working heating elements in all ovens during baking?

Naturally .. Just look, in different stoves - different combinations of switching.

Naturally .. Just look, in different stoves - different combinations of switching.

And where can you read about it?

And where can you read about it?

It is written in the characteristics for each stove.For example, top, top-bottom, top-bottom-convection, etc.

[KOPM]

KOPM

I assure you that one cupcake will be baked no less quickly in a large (30-40l) oven, and avoiding these dances with a tambourine:

If you also have an "adult" oven in the stove for 60 liters, then maybe 20 liters is enough. But for those who just want to replace the oven, 20L is both small and inconvenient.

quite convenient and desktop for someone who needs a 40-liter oven, and I myself chose DeLonghi EOB 2071 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143917.0

Under Vosh and other outbuildings, you need to fence a closet, which is lazy. He needs to pull the rope 4 separate squares. Yes, and he weighs be healthy, you can't hang it too much. And desktop bakes are no worse.

I didn’t like this Delongue, besides the volume, the lack of a spit. Specially trained marketers sit and figure out which function to remove so that the client is not completely satisfied and looks to the side. After all, she can't just turn on the lower ten, right?
Delongues suffer from this - only the upper one, but only the lower one - horseradish.

Again, for the price of this device (12tyr) IMHO it is better to buy a sensible bread maker and a sensible oven with a spit.

All IMHO :)

I assure you that one cupcake will be baked no less quickly in a large (30-40l) oven, and avoiding these dances with a tambourine:

If you also have an "adult" oven in the stove for 60 liters, then maybe 20 liters is enough. But for those who just want to replace the oven, 20L is both small and inconvenient.

Sorry, I didn't notice that this is the only oven in the family!
Of course, it will not completely replace the oven. I have an "adult" - gas. I don't always want to heat it up ... But in addition to a large one, it is convenient to have just a small one, and not another unit that takes up almost as much space as a large oven.

I have an "adult" - gas. You don't always want to heat it up ...

That's what the conversation is about!
And many more like to use it as a repository of all sorts of frying pans and ducklings, and you will think a hundred times whether it’s worth messing with it - until you pull everything out and place it on the floor, then you jump around, stumbling over all this rubbish ...
I also have gas, but knowing how badly gas ovens bake, even eminent ones like Zanussey, I decided to give up the oven altogether. I put only the hob. Bottom drawers

Basically, now there are gas top + electric bottom stoves. If there is where to pile such a stove, then maybe a mini-oven is not needed.
Unfortunately, my kitchen is about 5 meters - nowhere.

Delongs suffer from this - only the upper one, and only the lower one - horseradish.
All IMHO :)

Lower Teng? Easy see instructions

not for chicken, but for barbecue ... and yum-yum - sausages. Liquid smoke and forth)

[sazalexter]

I also look after an oven for myself, instead of an airfryer (my 7 year old hotter stopped working). Tell me, is it possible to cook in ceramic pots in such ovens? And the question to sazalexter - Did you see DeLonghi EOB 2071 live, what are the approximate dimensions inside it (height, width, depth)? I, probably like everyone else, cannot decide how many liters to take.

[with convection]

Tell me, is it possible to cook in ceramic pots in such ovens?

yeah)
it completely replaces a full-length oven.

Besides frying and baking, the mini oven with convection also completely overlaps all functions of the airfryer.

I, probably like everyone else, cannot decide how many liters to take.

There is really no problem of choice - the more the better. Take as far as the space in the kitchen allows. You can put in the room
The main criteria are not less than 28 liters, not less than 1800 watts of power. Less volume - it is inconvenient to bake and burns more often, less power - bakes worse and bakes longer.

[KOPM]

KOPM, thanks for the recommendations. I've already played enough with the airfryer for several years, there is no oven, there is a two-burner stove and a slow cooker.
There is no special place in the kitchen either. Yes, and I cook so-so, zero experience, read the forum and slowly reproduce recipes.But after a complete lack of baking in the house (in the airfryer it is dancing with tambourines without much result), I still want to bake something, to pamper my husband. I don't want to give up pots and baking meat. Of course, I choose a convection oven. And I was already confused by the models, I had already reread the topic up and down.

[Alena80]

Alena80 , You will decide for what needs you take it. What area and what money do you have. In fact, the choice is not that great.

The area is not large, that is, 55 cm long is already a lot, the depth is no more than 40. I don’t look for money. I don't cook that much. What I want - to cook pizza, hot sandwiches, so that the bread is not a brick, as in Panas, but a loaf, baguette, buns, cookies. Cook casseroles, baked apples. Large quantities are not needed. I want to bake vegetables, meat, grill is not particularly needed, I played enough with AG (and my health does not allow it). The only thing I want is to cook in pots like in AG, because for some time I will not have a multicooker (about a month) and I will have to cook for a child, I like soups and the second in pots. And I also want to be able to make ham sausage in Belobok, as in AG. Do not offer AG back, because baking in it does not suit you in any way, for a very long time and there is no guarantee that it will be baked.

[Alena80]

Alena80 , I also did not work with AG. So I will not offer. If you are limited in size, then of course you need to choose by size and volume of at least 26-28 liters. Rolsen girls praise, but they say it is not on sale now.

Good reviews about De'Longhi EO 3850 A (28L) look here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9411.0

De'Longhi EO 3850 A (28L) is nowhere to be found and its dimensions are 600x480x400. Rollsen is not there either. That's why I look at the smaller (20) liters of DeLonghi EOB 2071 or DeLonghi EO 20791.

De'Longhi EO 3850 A (28L) is nowhere to be found and its dimensions are 600x480x400. Rollsen is not there either.

Yes well it is !!! They all want to leave us without technology. When I chose Luxella for myself, it was not .. Maybe Severin 28l ??? 20 is still small, IMHO.

And I brought you some buns. The first yeast baked goods in Luxell 3520 Turbo (25 min, + 180C). I just took it out. When baking, I did not turn the trays over and did not touch the stove at all.

Not in vain, since last year, I hunted for this model. Those cheesecakes with smooth curd edges stood on the upper baking sheet and quickly "grabbed", blurred ones - on the lower one. The top of the lower ones was lighter, but a couple of minutes under the "ceiling" of the oven made a beautiful crust. I want to say about the power of the oven: 1450 W is quite enough, the lower heating element even heats up too much, I will cover it with foil, otherwise the lower crust will bake strongly.

PySy Drawing up a table of correspondence between the position of the temperature regulator knob and its actually measured value is still relevant?

Hello everyone. Happy Spring! I have a question - has anyone tried to dry vegetables, fruits in the oven? And then I was going to buy myself a dryer for vegetables, and then I wanted an oven. So I thought, maybe you can combine functions, for example, in the convention mode, as I understand it, you can do defrosting (I plan to replace the microwave with an electric oven), or maybe you can dry it too. The drying principle is also the principle of hot air.

I have a question - has anyone tried to dry vegetables, fruits in the oven?

Of course, convection is very convenient to dry! Dried mushrooms and fruits. You just need an oven with an appropriate minimum temperature.

Of course, convection is very convenient to dry! Dried mushrooms and fruits. You just need an oven with an appropriate minimum temperature.

The minimum temperature in the oven, in my opinion, is 80 degrees. Or maybe even lower? And at what point did you dry?

I have a minimum of 50^about, but less is installed.

I have a minimum of 50^about, but less is installed.

What kind of oven do you have?
Is it convention temperature or heating elements?

Electrolux. The temperature is set independently of the mode - both for convection, and without it, and with combined modes.

Electrolux. The temperature is set independently of the mode - both for convection, and without it, and with combined modes.

And so this is your stove? Not a tabletop oven?

And so this is your stove? Not a tabletop oven?

No, this is a separate oven that can be placed on the table as well.

No, this is a separate oven that can be placed on the table as well.

Probably bought for a long time - now there are none ...

[Alena80]

Alena80 , I also did not work with AG.

Do not offer AG back, because baking in it does not suit you in any way, for a very long time and there is no guarantee that it will be baked.

What is this? I, naive, thought that it was only in my AG with baked goods that "the relationship does not work out", and everyone around me was proving that I was wrong. It turns out that they bred me-I-I-I!

What is this? I, naive, thought that it was only in my AG with baked goods that "the relationship does not work out", and everyone around me was proving that I was wrong. It turns out that they bred me-I-I-I!

I was also naive about 7 years ago, now I am finally looking for a normal stove so that the pots fit. All the same, as the girls advise, I am looking for more displacement, but something is not yet in St. Petersburg, only everything is up to 20 liters.

Something is not yet in St. Petersburg, only everything up to 20 liters.

How is it not? There are 33, and 36, and 40 liters!

How is it not? There are 33, 36, and 40 liters!

Oh, but I probably missed, if you can give a link where they are.