Tabletop ovens, stoves ...

[Mandarinka]

still chose rolsen 2530,

Mandarinka , Congratulations! May you please with good baking!

Girls, did someone buy a 2-in-1 DeLongy oven with a bread machine? How is she in action?

k.alena, bought a boy. While I was typing, he had already answered.

I baked pies in my oven for funeral Sunday. I set the temperature to 180 degrees + convection. They stood at my place for 35 minutes, and as a result, the top is rosy, the bottom is a little rosy, but the middle is white ... I had to bake for another 20 minutes and raise the temperature to 220 degrees. Baked pies in 400ml and 1 liter molds. So I'm thinking how to measure the temperature in the oven. Does it match the oven reading? I don’t even know what to think ...

And me, too, Asel and the same problem with the temperature, I always set it to 20 degrees more. There and on the stove itself (glass) are written the recommended cooking temperature 200-220 for everything.

yes, not at all))) clean ... I first baked in foil for 50 minutes and 10 minutes open ... Now everyone went to bed, but I was "carried away")), I decided to bake a charlotte)))

The microwave oven went to the washing machine, a bread maker with an air grill lives under the sink, an electric grill sleeps on the refrigerator, a yogurt maker has settled on the windowsill, a coffee maker is on the table, well, every little raghead is hidden in different cabinets ... and this is 7 squares in the kitchen !!!

[Hairpins]

and this is 7 squares in the kitchen !!!

Tyuyuu .. You have a whole square more than ours Hairpins: HERE.

[deviceaholics]

I didn't even hear about the jam maker))))

Yes you sho ??? Urgent to deviceaholics to be treated !!

Why pity her then? I have a broken oven for about 3 years already ... my hands are itching already)))) The best thing is that there is 65 degrees, you can fry meat at this temperature for hours 6)))
I also bought glass dishes in the form of a duck, it seemed convenient, you can cook both in the bottom and in the lid at the same time, or you can put it in the oven like a saucepan. And all sorts of buns and all that, my girls don't really like it, some diets are on their mind)))

Girls, please measure 30 liters from Rolsen, which measures from leg to leg in centimeters.
Most likely I will book a table for her, but every centimeter is registered (you know). So the dimensions write 53 cm by the stove, but I can order a table not 53 cm? A little less yes?

Thanks for the forum. I didn't really make friends with the airfryer either. Fried mostly chicken and potatoes. There is a good oven, but as they correctly said, there are pans, etc. And we are two hostesses. There are also three multi-cookers Panasonic, Radik and oursson. I decided to buy an oven in my room. The choice is really small. Stopped for redber 4290. Can anyone say anything about her? I would be grateful

[kisa]

Stopped for redber 4290. Can anyone say anything about her? I would be grateful

kisa, read HERE. and HERE.

Girls need help. I read this topic, chose a mini oven for a summer kitchen. Stopped at Klatronic, 26 HP. Grill, Convection (not switched off). There are three heating methods to choose from - top only, bottom only, both. Double glass, by the way (which was a pleasant surprise for me)
Before that, I baked in a gas, ordinary Brest gas oven.
Now my problem is that I can't get used to this oven. If before I baked bread at 220-230 degrees and it lasted for at least an hour, then here I left the pizza for 20 minutes (only the upper heating) at 170 degrees, it burned out in 15 minutes !!! (in mine, I usually set 230 degrees for pizza - 25-30 minutes)
I baked chicken thighs at 170 - in 20 minutes it was ready, and even fried in places .. in a gas oven I usually make such a dish at 220 degrees, for at least 50 minutes.
I baked sweet buns .. here I can't possibly restore the whole sequence. But first I put 160 (well, it was already scary)) for both heating, after a few minutes I turned off the lower one without lowering the temperature. The tops burned in 5 minutes !! )) I turned off the top one, baked it only on the bottom one, at 150. In 20 minutes they were ready.
Girls, if someone has something similar from the ovens, please explain at what temperature to bake bread in it? Atleast approximately. Especially rye. But also wheat interests. The standard rye scheme: (10-15 minutes - 230-250 degrees; 30-40 minutes - 200-220 degrees) will definitely not work here. And won't convection get in the way when baking bread? This fan does not turn off in any way ...
I understand that it takes time to get used to it, but maybe your advice will help to reduce the number of discarded bread to a minimum .. Or maybe somewhere there is already something like a comparative review? Most likely, many face such a problem
Thank you, in general I am satisfied with the stove and I chose it thanks to you. I wish I could rein in it ..)))

[Deep]

Deep , it is a pity that you do not add up to the stove. Unfortunately, this is a sore spot in small stoves. I had Severin 22L. There was also the same problem. I baked at 150C and covered the top with foil.

[Omela]

Omela, and convection does not interfere with baking bread? otherwise I'm already thinking about how to pick out this fan .. In my opinion it is only useful for baking meat. But when I do the proofing and turn on the ten to warm up the oven a little, and it starts to ventilate
Any humidification in my opinion is generally pointless. I tried it - the steam instantly evaporates due to convection. And for bread, steam is needed ..

[Deep]

Does convection interfere with bread baking?

Deep , on your volume, there really is nothing to ventilate !!!!! I would have pulled it out.

I have 42 liters at home with convection, at my dacha 33 liters. without. I bake both there and there. I like the big one more. And for proofing, it is better to first warm up the oven, turn it off and only then put the dough, covered with a film or towel. I do this and also put a mug of boiling water.

Omela, tell me, is the difference between 33 l and 42 l big?

[Deep]

Deep, it is a disease of almost all small ovens. Do not rush, do not chop in the heat. Otherwise, you are already going to abuse the stove by picking out the fan. Maybe it's better to contact an electrician first? He is like a surgeon, without breaking the ventilator, can immobilize it (cut the nerve contact). And if you still have it under warranty, let him tell you the digestible version for the store, why you want to return it. Try to hand it over and buy a really good, not capricious stove.

[Deep]

I understand that it takes time to get used to it, but maybe your advice will help to reduce the number of discarded bread to a minimum .. Or maybe somewhere there is already something like a comparative review? Surely, many are faced with such a problem.

Deep, don't panic, you will start to succeed soon! It seems to be out of habit that everything is on fire in the stove. I remember my gas one: you warm it up for at least 20 minutes, put 1 baking sheet with pies, wait 35-45 minutes, but they don't want to brown in any way. I'm already used to my electric one, too! I put the buns on 2 baking sheets, turn on both heating elements for a little bit, then turn off the heating and set the timer for 20-25 minutes. As a tinket - the proofing is over. Without opening the door, I turn on both heating elements + convection at + 180C, for 20-25 minutes. If one baking sheet, then 15-20 minutes. I check after the time has passed, usually the dough is ready and with a beautiful crust on all sides. If anything, I brown the top on the top shelf for 1-2 minutes, no more.

The addiction to the stove went gradually, through half-baked muffins and a burnt (literally, there was a small flame on the top of the head under the heating element) pie, which was charred 1 cm deep. notes in a notebook. Here's the result:

Until I understood how she cooks, but the cake has browned evenly, which never happened in a gas oven. And this is my first electric oven, we are now looking at each other with surprise.
Added later:
In 35 minutes, 1800g of dough was baked on the Lower Heating Element + Convection at 155C (this is by a thermometer, in fact a regulator for 200C)!

A week later:

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.

[Tayana]

Omela, tell me is the difference between 33 l and 42 l big?

Tayana, Do you mean overall dimensions ??? They are different by definition. 42l. - high, 33l. - low and wide. But of course the visual is bigger. Scroll, I wrote the dimensions just above. Or the quality of the baked goods?

Omela, excuse me, I myself do not yet understand what kind of stove I need. Most likely how different the opposites are. There are two of us and I can’t figure out what size I need. I stopped at 33L Delongue (I found it for 8300 rubles), 22L Borke. (12000) and how are you. There are financial opportunities. I really liked the W500 bork, automatic programs (this is for me). I don't bake pies, mostly for baking, biscuits and dough. Here I sit and read, read, read. And there are no reviews from Delongi and Bork yet.

Yes, my convection turns on when and only when one of the heating elements heats up. If a) the required temperature is reached, or b) the heating element regulator is on OFF, or c) the temperature regulator is at "0", then the fan does not spin. This has a drawback: when I reduce the temperature from 200 to 180 degrees, the stove remains hot and the heating elements with blowing are turned off, then the crust will turn reddened more directly under the heater and it can turn out to be S-shaped.
Deep, just unplug the stove while proofing

[kisa]

Omela, excuse me, I myself do not yet understand what kind of stove I need. Most likely how different the opposites are. There are two of us and I can’t figure out what size I need. I stopped at 33L Delongue (I found it for 8300 rubles), 22L Borke. (12000) and how are you. There are financial opportunities. I really liked the W500 bork, automatic programs (this is for me). I don't bake pies, mostly for baking, biscuits and dough. Here I sit and read, read, read. And there are no reviews from Delonga and Bork yet.

kisa , of course it's up to you, but 22l. though Bork. Everything burns with terrible force in small stoves. Delongy is a good brand. We have a review in this thread, though about 28L De'Longhi EO 3850 A .:

Read from here and below.

I already wrote about mine. I like.

Oh, my son baked buns! Beauty, especially after my oven! Firstly, the proofing on a timer at 50C is very convenient, there is no need to shaman with a light bulb and boiling water, then immediately, bryk and pastries. Secondly, it is very convenient that you can quickly change t-py, which is important. Yes, and even more, beauty. True, the t-ru had to put on the rolls not 180C as usual, but 150C (Gasha suggested), but at 180C everything quickly welded and grabbed, in about 20 minutes. The second batch was baked at the same 150C, so it happened. In general, I am very pleased! Finally, the dacha does not smell like bread, but also rolls

I'll cry a little here ..: cray: Pekla today in Delta a pie in a silicone mold .. An hour stood at 200C, another 30 minutes at 220C. As a result, not baked - they fed the hens !!! As they say, feel the difference !!!

Omela, I faced such a problem when I bake charlotte in my Rollson (30L). Well, for some reason, she doesn't want to bake inside, and the crust is already ruddy on top. Can make less gas and longer oven? And I also bake in a silicone mold. Yes, that's how I found a way out ... I hold the charlotte until golden brown on top, take it out and put it in the microwave for 3-4 minutes, without covering it with anything. She - Charlotte - of course it cracks a little on top, but it is baked inside very quickly, everyone eats - they praise.

[42L]

It is possible and necessary to adapt to any stove (and so on). Even in my 42l. (not in the sense that I have, but in 42L.) the first baking experience was sad. A 30l. - normal average volume.

Does Rolsen have a backlight? As far as I understand, there is no Saturn, but it is convenient.Today I was standing with a flashlight over mine, bent over to examine something.

Like girls write that there is light.
Yes, I would have to get to Ikea, build a rack. I read about the kitchen in Temko, I saw enough pictures, cheap and cheerful. What I needed. And there is no one to drag from there, I'll have to go twice or I don't know ... I'm afraid to ask my husband already. And then I always distract him with my garbage.

FSE, I will order tomorrow. Well, how much can you dare

Mistletochka, I still doubt it, because there is a gas one, and it seems that you also need to get used to it. But to heat the stone for an hour ... And that is not baked, then one, then another, or maybe I'm just a lazy person eh?

No, well, don't ask for cho ??? Simply, if you take the racks at 1.74 and cut, then it is not at all convenient to carry. Then the current is 1.10. In general, they are not very heavy (both drains and shelves). They can be tied right there with a rope, so that it is convenient to carry.

And don't forget after purchase !!

dopleta, did you drive in your car? I just did not understand.
We don't have a car. We are horseless

Ladies, I don’t understand. I look at the IKEA website for the shelves of the GORM rack 35 cm, but the additional shelves are 31 cm.
How shoud I understand this?

Py. Sy. now I can’t figure it out, what should I take?
There are 4 of these, right?

and two or three shelves?
Will I take it away on my own?
If you put the stove on, then a 50x35 shelf is straight for me. Although I write below the dimensions for staging.

Thanks to Oleg from Izhevsk for measuring the centimeters I need.
Maybe someone will come in handy, the dimensions between the legs of this model (Rolsen 3025) width 48cm, depth 26cm (but with a limiter so as not to put it close to the wall 33cm)

(Rolsen 3025) width 48cm, depth 26cm (but with a limiter so as not to put it close to the wall 33cm)

Look, I went and measured a shelf, 50cm wide. Your oven will rise only to the very top, straight into the neck. As for the lower shelves, then due to the rails, they are a little already obtained - 37 cm. If space permits, then it may make sense to take a shelf 70 cm wide.

Shelves can be taken either 3 or 4. I have it in one, so in the other.

Here are the pieces that are on your link come in a set of 2 pieces. that is, if you take 1m.10, then 2 sets. If 1.74m, then one set and cut in half at 87cm.

Mistletochka, I, in principle, was going to put it on top, and on the lower frying pans, casters. I just do a lot on the floor. Since the kitchen is not normal. So I am perverted as much as I can.
The 70 cm wide shelf does not fit already.

Since on foot, I will probably take 2 sets of 1.10cm. The other just will not take it with it. Grand merci.

Don't understand what size 37 cm is? Is this the depth of the shelf? The depth is written 31 cm.And on the sets, just 35 is written

dopleta, did you drive in your car? I just did not understand.

Yes, on my own. But, if you don't need so much, then you can take it together with your husband and take it in your hands. I have five such racks in my dacha up to the ceiling, and here there are 4, in the closet on the landing, also up to the ceiling, with additional racks. The shelves can be placed at different heights as you like.

🔗

Don't understand what size 37 cm is? Is this the depth of the shelf? The depth is written 31 cm.

37 cm is, as it were, the entrance to the shelf, that is, because of the rack, which protrudes inward from both sides, the width decreases .. at the same time .. And the depth is 31 cm.

Mistletochka, Ksyun, while you and I were measuring here, we were planning on stoves, and the trace was gone. Today I wanted to place an order, but they are dumb. And prices soared
I left an order in one internet-shop. I called another, they seem to have it in a regional warehouse, but again they do not promise anything, the price is still a little more expensive and the old one is the same color. : pardon: Duc, I agree to any color already. If I don’t buy it now, I won’t buy it for a different price. With denyuzhkoy strained, so I carved out for myself to buy.

[pies]

Girls, hurray, I defeated her !! His stove - Klatronic, 26 l). Hell already pies with cherries, kubete, pizza, fried chicken legs (it was fried - it will be more accurate, not baked - the legs turned out with a thin crispy crust, to taste like on a mongala!).The legs were laid on the wire rack (above), and below on the brazier - potatoes with cheese... Mmm And in just 30 minutes two dishes!

But my stove passed the main exam today and baked Borodino bread , (rye with sourdough) !!! Everything worked out great! By advice Mistletoe Before baking, I covered the bread with a foil dome. And she also put it in the oven. It is interesting that the minimum temperature is stated as 50 degrees, but in fact, if you turn the regulator to the first click (it is not the regulator itself that clicks, but the click of the heating element is simply heard), then the temperature will be maintained 40 degrees! I measured it with a thermometer. She stayed at 40 degrees for an hour! No more no less!! And convection didn't seem to interfere at all. The bread came in exactly one hour. Then she baked at 160 degrees for 1 hour 20 minutes. The bread went well and baked. Thank you girls! My stove is super !!!
One drawback is that the mechanical timer clicks loudly. Like a mechanical watch. At first it was annoying, especially my husband, but now we do not pay attention. But I will listen - and I know - this is my stove working

Omela, please check. the depth of your stove. The company's website says 42 cm without packaging, and you have 33 cm.

Drowned - 33cm.

I chose the stove for a very long time, looked closely at Ariet, and bought DELONGHI EO20791 for 20 liters, the sizes of stoves with a large volume did not fit in size and power, but this one was just right. Already baked pate, baked bread, is cooling down.
is my stove.

if the area and wiring of the entrance to 30 liters permits.

and better by 42.

Girls, an urgent question arose about purchasing a stove for the country. I am trying to quickly master this topic. Maybe someone will tell Kumtel - is it just in any way? yes7 I liked there that there are 2 baking sheets. And the price is 1500 rubles ... tell me ... please

Thank you all. decided - I will buy the DELTA-24A Frying cabinet. There are 2 trays and 2 shades and smooth adjustment and .. in general, everything I need!

Girls, an urgent question arose about purchasing a stove for the country. I am trying to quickly master this topic. Maybe someone will tell Kumtel - is it just in any way?

I have Luxell, this is the same Kumtel, only from the side. Deltas and Kumtels don't have convection, but these stoves are praised. I wanted it with a "blower", so I showed off. In my opinion, all cheap stoves are an iron box with heaters, that's all. And 2 trays is a plus

I have Luxell, this is the same Kumtel, only from the side. Deltas and Kumtels don't have convection, but these stoves are praised. I wanted it with a "blower", so I showed off. In my opinion, all cheap stoves are an iron box with heaters, that's all. And 2 trays is a plus

I threw away the old electric stove and am trying to find a replacement for the electric oven.
Now I'm trying to buy Luxell. Thanks for your detailed photos in the topic, I even saw an M-shaped ten on them :-)
I also wanted a convection oven. I ordered a Turbo like yours, but the stove was broken in the warehouse.
Now I'm asking them about the characteristics of Luxell 3575. If it turns out to be with convection, I'll take it.

There are many more different Kumtels on sale. So I thought - maybe not show off :-) and buy Kumtel. Have you regretted that you bought with the blower? Do you feel good about it?

[Ludmila]

Now I'm asking them about the characteristics of Luxell 3575. If it turns out to be with convection, I'll take it.

Ludmila, Luxell has only a Turbo stove with convection.

There are many more different Kumtels on sale. So I thought - maybe not show off :-) and buy Kumtel. Have you regretted that you bought with the blower? Do you feel good about it?

Luxel is really problematic to buy. At the expense of convection ... I have been asking the members of the forum this question since December last year. If you don't like it, it turns off with a button, but I'm already used to the breeze and am happy with the uniform ruddy sides of each pie
Here are the convection ovens https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9411.0 Somewhere I already wrote that the white Erisson actually had only 1 tray and 1 grill in the kit.

Well, 40 liters is good. I haven't seen her live. They brought me a surprise too! Only now I look and it seems to me that the heating shades are somehow located close to the baking sheets. I immediately thought that it would probably burn ... well, let's see ... ahead of the weekend. I have already become so insolent that HP will go to the dacha with me ... so to speak, for the purity of the experiment, but to be honest, it's too lazy to knead the dough with my hands

Moskvichk @, but before the appearance of HP I never kneaded my hands. Mom did everything, and when she got married, she got married, then HP arrived in time and you don't have to spend so much effort.

And this is not your laziness, but a complete saving of time and effort. Once again, congratulations on your purchase, I'm very happy for you. Since I want Rolsen myself and he suits me in size and everything else, but they haven't been there for a long time. So for now I will be glad for all of you who have these wonderful things.

Hmm, they cheated with the second tray, although I personally saw 2 trays on several Deltas. So maybe it's for the best? Now buy a non-stick baking sheet from Ikea or a dish store, or a nice glass one ... I adapted the oven on a wire rack by putting a second smaller wire rack and a silicone mat on it. In principle, if you do not put something liquid in the stove, then a rug that spreads / stretches and fixes on any non-combustible surface is perfect for pies and cookies.I bought 4 pieces by the size of the stove and change them in pairs

Hmm, they cheated with the second tray, although I personally saw 2 trays on several Deltas. So maybe it's for the best? Now buy a non-stick baking sheet from Ikea or a dish store, or a nice glass one ... I adapted the oven on a wire rack by putting a second smaller wire rack and a silicone mat on it. In principle, if you do not put something liquid in the stove, then a rug that spreads / stretches and fixes on any non-combustible surface is perfect for pies and cookies.I bought 4 pieces by the size of the stove and change them in pairs

Thank you !! good advice!
My progress report:
Her volume is very good. There is no backlight and it is embarrassing - it is not audible and visible whether it works or not. A small red light on the panel is on and that's it - no sounds at all! Bakes well, in general, I'm happy. Only in time it turns out about 30 minutes. At home, then - 15 minutes and the pies are ready. And then 15 minutes and change the trays in places. The round baking sheet is also very even. Made vegetables like ratatouille:

P/
Pies were made 2 times in a row with cabbage, with sausages and with curd cheese.



Somehow like this.

Girls, does Redber EO-4290 have a backlight?

[Luxury]

Luxury , there is a backlight.

And if you do not look at the volume. what functionality is better than Redber EO-4290 or Rolsen KW 2525?

To compare, you should use both ovens as a minimum. Convection is not turned off in Redber. Personally, this does not bother me, but for the sake of objectivity, this can be considered a disadvantage. I consider Rolsen's disadvantage to have a timer for 60 minutes.