Tabletop ovens, stoves ...

[Brand 3601]

Brand has an electric oven Brand 3601.



Price - 4990 rubles.

Specifications:

Oven volume - 30L
Number of burners - Two
Burners diameter - 185mm + 155mm
Separate temperature control of the burners - Yes
The maximum power of the burners is 1000 watts and 600 watts
Convection cooking - Yes
Oven temperature regulator - up to 250C
Oven timer - Yes
Backlight during oven operation - Yes
Oven cooking methods:
- Grill (operation of the top heating element and skewer)
- BBQ (work of the upper heating element)
- Baking (the work of the lower heating element)
- Baking (operation of the upper and lower heating element).
Oven power - 1500 W
Power On Indicator - Yes
Accessories: grate, drip tray, grate and drip tray holder, spit, spit holder, crumb tray
Overheating protection - Yes
Maximum power - 3100 watts
Power supply - 230V-50 Hz

Beautiful !!! For me, this is better without burners and cheaper !!

Agree! Better without burners. I now have an oven on the open porch, and I use it there. The tile is still on the veranda, if it gets even hotter, I'll take it out on the porch - it's cooler there.

Agree! Better without burners. I now have an oven on the open porch, and I use it there. The tile is still on the veranda, if it gets even hotter, I'll take it out on the porch - it's cooler there.

Well, and so there would be two (both a tile and an oven) in one. To whom new to buy, then only one unit, not two.
Although, as for me, I like spiral burners more than "pancake" ones. "Pancakes" take longer to heat up and cool down longer, which is not the best option in the heat

Well, and so there would be two (both a tile and an oven) in one. To whom new to buy, then only one unit, not two.

Nuuuu, that's how to say. On top of the oven it is not very convenient to cook something in a large saucepan, for example. And at the same time, you cannot turn on both the burners and the oven. This is the biggest disadvantage. IMHO.

And at the same time, you cannot turn on both the burners and the oven. This is the biggest disadvantage. IMHO.

How impossible? I read in the instructions that you can turn on one burner together with the oven. Or did I not understand the instructions?

You can turn on one burner together with the oven.

Once written, then you can !!! But can you imagine an oven preheated to 250C and cutlets in a frying pan ??

Nuuuu, that's how to say. On top of the oven it is not very convenient to cook something in a large saucepan, for example. And at the same time, you cannot turn on both the burners and the oven. This is the biggest disadvantage. IMHO.

With us you can turn on, the main thing is that in the house the electrical jams withstand

But can you imagine an oven preheated to 250C and cutlets in a frying pan ??

Well, what to imagine? Remember how they cooked on ordinary gas stoves with ovens below. And in the tabletop stove there is an opportunity to approach it from the side, from behind, where the heat from the oven is not so noticeable

the main thing is that the electrical jams in the house withstand

Why can't they stand it? Withstand: oven 1.5 kW + 1 kW large hotplate (or 0.6 kW small hotplate). Total 2.5 kW (or 2.1 kW). A little more electric kettle.

Well, if it were, there would be two (both a tile and an oven) in one. To whom new to buy, then only one unit, not two.
Although, as for me, I like spiral burners more than "pancake" ones. "Pancakes" take longer to heat up and cool down longer, which is not the best option in the heat

I do not like the 2 in 1 options. And it is not so convenient to wash (I cook my tiles in the oven) or vice versa.If the tile is no longer needed, then I can throw it out into the street altogether - let it cool down there.
And I have 2 tiles 1 pancake each - so I can put any size pan or pan. or, again, pull it apart in different corners. Or collect both 2 on one table (when it's cold).
I put the oven on the table - no need to bend over, if there was also a tile there, it would be too close to my face.
Although, of course, whoever is comfortable and like it.

Hello! I really need advice. I wanted to buy a BEKO CSM62321 DW stove and I am advised to use the Vimar VEO-6811B electric oven. They say an electric oven is better than an oven in a stove and the size is larger. Maybe someone knows this electric oven?

Hello! I really need advice. I wanted to buy a BEKO CSM62321 DW stove and I am advised to use the Vimar VEO-6811B electric oven. They say an electric oven is better than an oven in a stove and the size is larger. Maybe someone knows this electric oven?

Ksyusha 777, do you need a stove? If yes, then take what you have chosen Veko, this is a Turkish stove, it has a 65 liters oven. Why do you need a separate one, and even such a large 68l. She needs a lot of space

I was going to take the stove just for the oven. Do you know the country that makes the Vimar electric oven?

One of two things: China or Turkey

I really want a good and spacious oven, I don’t know what to do.

I really want a good and spacious oven, I don’t know what to do.

I also recently got an email. ovens, one Delongy, but it is small, only 20 liters, but I could not buy more for my apartment, the larger the oven, the more powerful it is, the second Luxel for giving it is 39 liters, where I can afford it both in terms of power and area. Both ovens are good, I can't say anything

Can you please tell me what the minimum volume of the oven should be so that you can bake bread in it without any problems? Well, to intermeddle and not burn mercilessly?

Can you please tell me what the minimum volume of the oven should be so that you can bake bread in it without any problems? Well, to intermeddle and not burn mercilessly?

Lozja, 39 liters with a head is enough, I have this in my dacha, great bread fits, nothing clings and does not burn

And less is no, no, right?

Well, why no, no, the second one I have only 20 liters., You can hold bread, but you will not always take it out

[Lozja]

Lozja, I have this oven:

Oven volume: 26 L
Dimensions (HxWxD): 530 x 420 x 360
(Clatronic MBG 3113)

She bakes bread perfectly (that's why she chose her). True, I bought it to bake in the L7 form, and now I have learned to bake in this form in a bread maker.
And in the oven I bake hearth bread, loaves. Shaped bread also fits (but it's easier for me in hp).
Not only the volume (displacement) is important, but also the height of the oven. Because there are ovens wider and lower than mine.
In my opinion, they are less convenient for bread, but more convenient for cookies and pies.
My oven easily fits under (in the form of an inverted cast-iron pan), bread on this under and a lot of space on top, so that there is room to grow and not be afraid of burns on the upper heating elements.

[Wasps]

Today they brought me a LUXELL LX-3520 turbo. Now there is no button for turning off convection. And now there are five positions on the lower lever: Off; upper ten; lower ten; upper and lower shadows at the same time; upper and lower shades at the same time + convection. The rest is the same as for Waspsin her message # 742 on page 38.

Yes .., and I bought mine in the summer, I have a convection button

[Wasps]

Today they brought me a LUXELL LX-3520 turbo. Now there is no button for turning off convection. And now there are five positions on the lower lever: Off; upper ten; lower ten; upper and lower shadows at the same time; upper and lower shades at the same time + convection. The rest is the same as for Waspsin her message # 742 on page 38.

I also bought the same mini-oven, bought it less than a week ago, there is also no separate button for turning on convection, only on the switch top + bottom heating + convection. Although made in Turkey, but it feels very tough that it was done on the knees.I will test it in combat, while the chicken was baked, it turned out without a crisp, baked at 200-220g. + convection for about 50 minutes. Next, according to the cinnabon buns plan, let's see how it will manifest itself.
Before that, Rolsen took 3025, got caught with a marriage, the baking sheet flew off the grooves, 1 and 2 levels, held on to 3, had to be returned, that's where the chicken got a crispy crust and baked potatoes more interesting, the potatoes have a crispy crust on top, but inside it seemed pounded, I liked it more than in LUXELL LX-3520 turbo, but I will experiment.

it feels like they were doing it on their knees. I will test it in combat, while the chicken was baked, it turned out without a crisp, baked at 200-220g. + convection for about 50 minutes.

About knees - I agree))), but it bakes well and fries perfectly (I baked sausages in dough and fried the legs). At first, I really could not understand at what division exactly 200 *. On the division where the number 200 is drawn, I have only 165 *, but on the next dash - 205 *.

Rolsen was brought yesterday for 30 liters. I walk in circles.
Omela gave a recipe for bread, so to speak, not killed for testing. Everything seemed to work out, only the temperature was reduced after 5 minutes of baking from 200 to 170 * C. No thermometer, nothing to measure.

Now I want to test the chicken. How many degrees should I set and which mode should I include?
Top + grill + convection. Or is the lower ten also necessary?
I just thought, if you also turn on the lower ten, the pallet will also drip into it and it will also start burning, and it will smoke accordingly.

Who made the chicken otzoviiiiis !!!

Do not switch on the bottom heating under any circumstances! Otherwise, dripping grease will scatter throughout the oven. I have a slightly different oven, I have been making grilled chicken a long time ago, as if I won't tell you the temperature, especially since you don't have a thermometer, what's the difference)
Observe the process, in general, approximately the same temperature is needed as when baking bread (160-180). But given that the lower heating will be turned off, the upper heating must be increased accordingly to reach the desired temperature. And the chicken takes a little longer to cook in time - at least an hour.

I have a good piece of advice in the oven instructions: Pour water into the bottom pan. Grease does not splash, it is easier to wash, the temperature is more uniform.

My crust was sooo crispy. I did not pour water into the pallet.
You can also bake portions on the wire rack - I do that often. It also turns out a very crispy crust and turns out less in time.

It seems to me that the crust did not work out because of the water. This is me by analogy with bread. When baking with steam, the crust on the bread is soft.

Yeah, leave the pallet, but without water right? Will it burn, smoke?

Do not include the lower one?

The bottom one is definitely not necessary. As for smoke, it will burn a little, because the pallet will still heat up a little. Grilled chicken is the most "dirty" dish I've ever made in the oven. Sterile cleanliness is difficult to achieve.

Well, in a standard oven with water at the bottom, the chicken turns out great, but in a small water, it turns out, heats up and steams. Means not suitable. Then maybe lay the paper a little pozhmakany. Like a fat trap.

In general, the chicken turned out like boiled. There is no crispy crust (((

Convection oven to help you! The oven is for pies, and the grill is for meat and fish. Thanks to this forum, I have both, I have been happy for 8 months already.

Hello!
I choose between the stove and the airfryer. Exhausted)) I need help from the audience))
I practically don't bake pies (but everything can change, right?)
in the oven I cook vegetables, chicken, fish, French meat and all other meat and all other fish, etc.)
well, charlotte there occasionally ... yes, even baked apples ..

we love kebabs, grilled chicken, grilled fish.
In my heart I tend to the stove as more traditional.
the idea of ​​an airfryer as something bulky and inconvenient. I will fight, I will say, there is nowhere to put, the kitchen is common, the walls are lathing, you cannot hang. Excess steam and odors are not welcomed by neighbors.
Can't you cook hot smoked fish in the oven like in AG? And a chicken?

And according to the models - in which there is both convection and a spit and a grill at the same time? and not wider than 60 cm? (it will stand either on the refrigerator in the corridor, or on the lower shelf of the cabinet in the kitchen, and all this is a little less than 60 cm inside)
and the price is up to 6-7 thousand (I will also buy a multicooker, I will not immediately master the expensive models at the same time)

I will be grateful for your responses!

[HERE]

And according to the models - in which there is both convection and a spit and a grill at the same time? and not wider than 60 cm? (it will stand either on the refrigerator in the corridor, or on the lower shelf of the cabinet in the kitchen, and all this is a little less than 60 cm inside)
and the price is up to 6-7 thousand (I will also buy a multicooker, I will not immediately master the expensive models at the same time)

No wider than 60cm is a good size !! And your sum is not small. You generally read the topic ?? Here HERE Wasp gave a list of ovens with convection and grill. The girls praise Rolsen 3025. At one time she was not in Moscow, now she seems to have appeared.
shl. and in the locker, what do you mean ?? The stove heats up during operation.

we love kebabs, grilled chicken, grilled fish.
In my heart I tend to the stove as more traditional.
the idea of ​​an airfryer as something bulky and inconvenient.

So, I'll write my opinion. The airfryer occupies a square 37 * 37 cm on the table. The stove, well, such that a chicken on a spit to bake, will not be smaller. It was with difficulty that I managed to wash the stove from the splashes of fat, and even more from the fish spirit. The grill wins for the price and for the quality of the crispy crust too - it is more difficult to get it in the oven. The speed of cooking muffins in the airfryer was 10 pieces in 13 minutes, versus 18 pieces in 25 minutes in the oven (this is from a cold start).
Buy, don't be afraid! The airfryer is a very popular thing, I use it 5 times more often than the oven. Now the oven is only for large pies and cheesecakes.

[HERE]

No wider than 60cm is a good size !! And your sum is not small. You generally read the topic ?? Here HERE Wasp gave a list of ovens with convection and grill. The girls praise Rolsen 3025. At one time she was not in Moscow, now she seems to have appeared.
shl. and in the locker, what do you mean ?? The stove heats up during operation.

yes, I read the topic up to 44 pages and the end)) in some places, too, selectively, mostly at night)) realized that it was easier to ask.
in a locker, I mean to store, and to take out for use.
Rolsen, as I understood from the same Wasp, 30 liters is too small a size.
And the oven that Wasp bought has no skewer, which means grilled chicken.

Unless you take something cheap from AG for chicken, kebabs and fish, a stove without a skewer for pies (so far hypothetical) and a slow cooker, of course, without talking. 10 thousand I will keep within, what do you think? the cartoon, of course, needs the coolest of all the listed devices, there will be a center))

So, I'll write my opinion. The airfryer occupies a square 37 * 37 cm on the table. The stove, well, such that a chicken on a spit to bake, will not be smaller. It was with difficulty that I managed to clean the stove from the splashes of fat, and even more from the fish spirit. The grill wins for the price and for the quality of the crispy crust too - it is more difficult to get it in the oven. The speed of cooking muffins in the airfryer was 10 pieces in 13 minutes, versus 18 pieces in 25 minutes in the oven (this is from a cold start).
Buy, don't be afraid! The airfryer is a very popular thing, I use it 5 times more often than the oven. Now the oven is only for large pies and cheesecakes.

In the Temka about kitchen furniture, I saw how cleverly you have everything placed. But it won't work for me. I have a corner of 1, 6, on which the sink and actually 1 m of the table for everything about everything. There is a machine on the side, but it opens vertically. You can't hang it from above. I have already spoken about the walls, they hold on to a kind word. We made a stretch ceiling - it took us 27 fasteners, they were fastened to the ceiling for reliability. Hang up over the stove-neighbors on poop, sorry May French, they'll go out that I'm improving my living conditions at their expense))

[zov71]

zov71 , you have two mutually exclusive requirements:

The size of 30 liters is too small.

and

in a locker, I mean to store, and to take out for use.

Anything more than 30 liters has a correspondingly large size and the hide-and-get procedure is unrealistic. I have a 42L Redber. photos and sizes are in the subject. So it is huge, although it solves absolutely all issues and pies, and skewers, and convection.

And for you, if the pies are still purely hypothetical, it may make sense to listen to Wasp's advice and take a simple airfryer. Personally, I didn't work out with him, but most of the girls are happy.

shl. Wasp, by the way, has a stove - Luxel.

Yes Yes. There is such a stove - a black hippo, lives for the second month in a closet in the hall. The reasons are simple: 1) it baked in the heat, I thought I would fry myself, 2) the horror movie "Repair-2. Return" in the kitchen. After the renovation, I will show you pictures of the kitchen. The grill is perfectly surviving all the troubles at the battery in the kitchen on a stool covered with plywood. I bake muffins with biscuits in a slow cooker and a bread maker. The only living multicooker sat on the floor in the hall, connected via a UPS. With this technique, I turn on the oven less and less, only for the holidays.

girls and help me please .. the second day I read the topic .. and I just can't decide to choose .. there is a grill and a bread maker .... the oven is only needed for baking .. buns .. cupcakes .. well, etc. in the airfryer it hurts a little space ... and I have three men .. it hurts pies .. they are eating buns .. well, you know .. well, so that more rolls fit into the oven .. and it was not very tricky. ...

so that more buns would fit into the oven .. and was not very tricky ..

I would recommend at least 30 liters and always with convection. For without her it baked - on the cake the form of the heating element turns brown, and the sides are pale. Look at the links on the previous page. I'm happy with mine, only one rivet - the heating element holder - fell off, but these are trifles. And looking at its price - so generally a sin to complain!

yeah thanks .. looked ... he and "metallic" like that?
Am I inserting the link correctly? and more .. I read in this thread .. that on the forum there is a Temka about the kitchen (as I understood how in the kitchen .. what and where to put .. about the shelves, etc.) if you give me a link .. otherwise I very badly oriented .. what and where to look ..

yeah thanks .. looked ... he and "metallic" like that?

No, only the edge around the door is silver, and the rest is black, here are my photos: Luxell 3520 Turbo

No, only the edge around the door is silver, and the rest is black, here are my photos: Luxell 3520 Turbo

aha .. thanks! I'm going to order through the online store ... can you advise what else I might need? (considering .. that I have nothing at all) well, for example, another baking sheet or what forms ...? well, to immediately order everything ...

Stop! I revised the previous pages of the forum, there people ordered this model after me, and there was no button to turn off convection in it! Knock on the PM for those who have a "new" model of this stove. And check about the number of trays and wire racks, mine had 2 baking sheets and 1 wire rack.
What else to buy for her? Probably thin metal baking dishes or silicone molds. I used my glass containers from a gas oven, the wall thickness is 8-10 mm, they absolutely do not have time to warm up! For gas it was just that - the baked goods did not burn, but here their high heat capacity is only harmful. Oh yes, I bought silicone mats 28 * 38 cm (4 colors: green, pink, carrot and blue) at O ​​"Kee. It is a pleasure to bake on them And pies with buns, and cookies, and baked cheese on them. two, they are easy to wash (if anything, it is enough to soak for 5 minutes in the sink), and you just need to wipe the baking sheet from flour and crumbs.

Oca forgive me "getting out" I can not find where the members of the forum PM (PM) is, where to click?
there is no button to turn off convection, but you say .. that baking is better with convection? so maybe this is not so important .. that this button is not there?

and further..about the inconsistency between the temperatures on the oven panel and the thermometer, maybe due to the fact that all the stoves are imported, do they have the temperature on the panel in Fahrenheit set? For example, I have two scales on the airfryer
F 200 250 300 400 450
C 95 120 150 205 235

or not?

Is this "dostavalka"?))) Before buying, I trolled everyone for a month, rushed from model to model. I will answer in order.
Under the avatar at the very bottom, after the word "From", there is a small green icon - move the mouse. a prompt "Private message" appears. Or click on the name of the member of the forum, a profile window will open, after his recipes you will see the words "Send a message to the user"

I bake in the overwhelming majority of cases with convection, so there is nothing wrong with the absence of a button. Sometimes I dry something small in the oven that can blow off, for example, I ignite the cereal (a mole has started up).

The temperature seems to be in degrees Celsius, as the icon on the panel says. As a standard, I set 150 * C and 15 minutes on the timer, then for 2 minutes I change the baking sheets in places so that the top of the bottom pies is more browned. If the pies are low, then they do not reach the bottom of the higher baking sheet and are initially more "tanned". This is my first electric oven, so there is nothing to compare with, only gas. Well, the gas one cannot be compared with a small high-speed oven.

girls .. one more question .. convection oven and turbo oven .. are two different things?

In my opinion, one and the same The main thing (if possible) is to stick your nose into the stove you are buying, to make sure that there is still a "blower" For the photo on the sites sometimes causes optical illusion ...

I chose, chose a mini-oven and finally settled on the Ariete 974.
The internal volume is 28 liters, and the price is reasonable.
What I like: good power and high temperature capability (250 ° C).
But I just can't find information that is very important for making a final decision: what is the internal size?
will the mold become 30 cm in diameter?
and one more question: everywhere it says "thermostat up to 250 degrees, but the lower value is not indicated.
Can mushrooms be dried? oven meringue?
it would be great if the lower value is no more than 70 degrees, otherwise many ovens have a lower value of 100

Does anyone have such an oven? can you measure inside?

Girls, the third day I read the topic, please advise on the choice of a mini electric oven for mom. Her gas oven is not at all good - the top of the baking is white, and the bottom is black, I myself tried to bake it several times, and I added water and closed the bottom - nothing helps. I need a tabletop electric oven, I really liked Wasp's cheesecakes, so that baking pies, biscuits, buns, casseroles, basically, it would be nice to bake meat and chicken, but the main thing is baked goods. Parameters are needed: convection, which can be turned off if desired, 2 rectangular baking sheets, a grate, not more than 60 cm in size by 40 cm perimeter, about 33-40 liters (less is better, but preferably with convection), the work of heating elements: top, bottom, simultaneously up and down, a thermostat that constantly regulates the temperature. I just can't decide which one is better to choose: Asel or Luxell, it's a pity Rolsen is not on sale in Ukraine, there are very good reviews about it. Happy owners of Asel or Luxell stoves, please share your impressions: how do you like the stoves, and what is the size of the stove inside (or the size of the baking sheet)? Who bakes without convection, what kind of baking is obtained? Maybe you can do without her? Or maybe choose the Chinese VIMAR, who has this? Is she certified?

[lesik_l]

lesik_l, tell me as a moderator, is it possible at the beginning of the topic to make a page with links to the necessary pages, to put things in order so to speak? I am ready to collect all my posts with pictures and give links to them. The topic has grown a lot ...

[Juventa]

Juventa, I want to offer you another model of an electric furnace for consideration. This is Brand 3601. The oven is suitable for your parameters, and it also has convection.

oh girls .. I fell for the oven from Wasp ... none of Peter's online stores has a girl from St. Petersburg ..maybe someone just saw in stores? skinte address if possible .. I'll order my sister to buy it .. please !!!! I've been on the internet for a week now I'm doing nothing ... I'm looking and looking for everything .. in our town in each store there are two or three types of stoves .. and with convection, only the most expensive delongi ... but I can't afford it