Tabletop ovens, stoves ...

and you have it in the photo .. this is the "blowing" how it looks?

"Blower" looks like a fan behind a grill.

Hello everyone! By the way, I ended up here for myself - I wanted to take a dryer now (fruits - mushrooms), but you can take an oven with convection, at the same time, bread will be baked instead of Polaris. That's right, because you can dry, you just need the temperature from 30g. And I don't particularly eat pies either - the gas oven from the cylinders, the airfryer broke down.

[Argo]

Argo, look at the Yandex market, there are several models, including a model like that Wasps in stock.

No, black is not there.

Doesn't the Clatronic MBG 3113 have convection? I found a list of ovens with convection here, for some reason it is not there. It's just that it has a smaller volume, probably eats less electricity?

Doesn't the Clatronic MBG 3113 have convection?

I have one. There is convection.

Doesn't the Clatronic MBG 3113 have convection? I found a list of convection ovens here, for some reason it is not there. It's just that it has a smaller volume, probably eats less electricity?

Yes, the girls here argued ... that (in my opinion .. maybe I’ll lie .. well, the girls will fix it) stoves with a volume of up to 20 liters .. it makes no sense to buy with convection, it is unnecessary there ..

No, this model is like 26 or 29L, and it says about convection like.

[| Alexandra |]

| Alexandra |, I answered you. Clatronic MBG 3113 has convection. I have such a stove.
Her volume is 26 liters.

And I don’t understand - Luxel 3520 turbo says OPTIONAL convection - what’s that? And what is the better Redber 4290? What to choose?

[| Alexandra |]

| Alexandra |, I answered you. Clatronic MBG 3113 has convection. I have such a stove.
Her volume is 26 liters.

Thank you, I didn't notice right away. And can you use it to dry apples-mushrooms, or is there no required temperature? I have been looking for several days of dryers, which are better than 2 tons, and by chance it turned out to be with you, but I have not yet decided to buy a bread maker, that is, it would be better to bake bread in the oven too.

I bake bread in it. Definitely, it is more convenient than in gas) There is nothing more to compare with.
At the expense of drying - I can not say - did not dry. But I think it is possible. The temperature can be adjusted theoretically from 50 degrees, but I have already got used to keeping it at 40. But the thermometer will need to be purchased. Because the numbers on the temperature controller do not correspond to the actual temperature in the oven. If you set, for example, 100, then it can easily be 150 or 180 in the oven. I have never cooked at the maximum)

In dryers, in my opinion, from 30 to 70 grams, which means less than 50 grams. may also be needed. It will be necessary for the rest with convection to see at what temperature they start.

Strange - on the Yutinet website. ru about Luxell 3575 it is written - the quality is not very good, it does not fit in terms of safety and reliability, but 3520, on the contrary, is recommended ... And Redber 4290 too.

and you have it in the photo .. this is the "blowing" how does it look?

Yes, here you are: Located on the right wall, at the top is a light bulb.

Luxell bought it as "the cheapest stove that suits me." Potamushta was tortured to choose

[| Alexandra | !]

Thank you, I didn't notice right away. Can you use it to dry mushroom apples, or is there no temperature you need? I have been looking at dryers for several days, which are better than 2 tons, and by chance it turned out to be with you, but I have not yet decided to buy a bread maker, that is, it would also be better to bake bread in the oven.

| Alexandra | !
Oven-dried fruits and vegetables are much worse than oven-dried, even the cheapest one.
You need both an oven and a dryer.

Oh, thanks for the answer, it means you should choose the dryer first - to save the apples. It will be necessary to return to the topic of dryers again. Why is it worse, what kind of dryer do you have? And no one will answer me for some reason, Redber 4290 is 1200 more expensive than Lyuksell3520, and why is it better? I really haven't tried to bake bread in Polaris 0517 yet (I bought it only on October 11, and then changed the bowl for a week), but in the oven it's probably better? After all, many who have HP - they only knead and ferment in them, but bake in the oven, I wanted to know everything - why? And if the 3520 no longer has a button to turn off convection - what does it matter which functions are affected? Here are how many questions are necessary, I have to write from the profile of my niece - she was staying with me and somehow now I can't go from mine (I'm Raven).

Oh, thanks for the answer, it means you should choose the dryer first - to save the apples. It will be necessary to return to the topic of dryers again. Why is it worse, what kind of dryer do you have? And no one will answer me for some reason, Redber 4290 is 1200 more expensive than Lyuksell3520, and why is it better? I really haven't tried to bake bread in Polaris 0517 yet (I bought it only on October 11, and then changed the bowl for a week), but in the oven it's probably better? After all, many who have HP - they only knead and ferment in them, but bake in the oven, I wanted to know everything - why? And if the 3520 no longer has a button to turn off convection - what does it matter which functions are affected? Here are how many questions are necessary, I have to write from the profile of my niece - she was staying with me and somehow now I can't go from mine (I'm Raven).

what affects the cost? firstly a brand .. for one name you pay 2/3 ... then the country of production ... then the capacity ... then the bells and whistles are different .. like a spit .. well, etc. ... but in general, Osa said correctly .. these are two tens in one box and convection affects the speed and uniformity of baking .. just like the power of the Luxel turbo is 1450 watts .. many take less power, but I think so .. with less power, you will simply cook longer and as a result of electricity it will cost the same as with a powerful one ... we bake in bread makers ... but we are talking about baking .. baking ... etc. about those products that cannot be cooked in a bread maker ... I settled on the Luxel-turbo precisely because the volume is large (and I have three men) and I need an oven ONLY for baking! so i need a simple .. inexpensive .. hope znaya .... without any bells and whistles .. for the rest I have an airfryer ... and if God forbid something happens, then lose three thousand .. it's not like 12t for delongues ... well, I don’t know if I explained correctly .. if anything .. the girls will fix it ..

I am also interested in the oven for baking and bread (I don't need a grill-spit). And HP probably takes less electricity? So I was puzzled why people with HP bake in the oven, I heard this here on the forum more than once, and from experts, I met in recipes - they knead in HP, and bake in the oven.

I already wrote about electricity .. I don't understand what does HP have to do with it? can you bake a loaf in HP? buns .. muffins .. challah .. cha abatu (that's what I like to call her), etc., etc., for example, I bake black bread only in HP, for example, I don’t want to bother with sweets .., for example, a cupcake for 1.5 kg ... mine will be eaten at a speed sound ... I made three types of butter here (a pack of butter twisted one with cheese .. the second with ham .. the third with smoked mackerel ... loaded the ingredients for milk bread (with a minimum of products) into the bread maker 350ml milk 1.5 tablespoons. melted butter ... 500 g flour 1.5 tablespoons sugar 1.5 tsp salt 1.5 tsp yeast
and went to work in the night .. I had everything ready (ITSELF !!!) my kids just have to take it out, cut it and spread it .. hot bread with butter with fillers .... well, I don’t know how else to explain ... maybe I’m like that I'm doing it wrong .. let the girls tell me ..

Why do people with HP bake in the oven, I have heard this here on the forum more than once, and from experts, I met in recipes - they knead in HP, and bake in the oven.

As far as I understand, you don't have HP? Then there would be no questions.In bread makers, there is only one form of baking - a loaf, less often a cake or baguette. The convenience of HP is that you put it in it - you pressed the button and forgot, after 3-5 hours you get a bun. And the oven is like the oven: you want pies, you want buns and pies ... but you have to sculpt with handles. The bread maker kneads an excellent dough, kneads it when needed, warms it up. Especially in winter, there are no problems with popping out a warm corner to ripen the dough.

There is no HP yet, Visonte 801 wanted for a long time, they were not in St. Petersburg, my sister brought it from Moscow - it turned out to be a marriage of coverage, they sent it back by mail. So far there is no way to go and see them live in order to decide - HP or buy an oven and a mixer for kneading. Although the price of these mixers is at the price level of many HP. I want to learn how to bake sourdough bread, including rye. Probably all the same I will be inclined to HP, either to start with a simple Visonte 801 (they appeared with us), or Ourson. Probably, a beginner without HP is unlikely to be able to knead with a mixer, strain and bake such bread as sourdough in the oven ...

[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.

Unfortunately, I don't find Brand 3601 in Ukraine, and in my opinion there are cooking pancakes on top, I'm looking without them. But thanks anyway, boom look with mother-of-pearl buttons

[IN]

The picture is my copy! There was only one glass - on the door, the door is fixed only when fully opened (as in this picture). Realistically, power consumption IN! You opened my eyes straight! I hold in my hands a colored sticker "Energy efficiency class" (as on refrigerators and washing machines), on it too IN indicated. Energy consumption for conventional heating 0.79 kW. And on the "bottom" of the oven I read: Power 1650 W. I don't understand anything like 1.65 or 0.79? We'll have to do something that no one else has done: read the instructions!
There is not a word about power, it looks like the Turkish oven has one piece of paper for all models, because something is written about pancakes-heaters and pans ... But there is a plate:

Cake	175-200C	20-25 minutes
Cake	175-200C	20-25 minutes
A hen	240C	30-45 minutes
Beef	250-270C	50-60 minutes
Pie	200-220C	30-40 minutes

I put 3 tins of 6 muffins in a cold oven on a wire rack (the size of the finished muffin is larger than an egg, but smaller than a regular apple), I set the knob to 150C and the Timer for 13-14 minutes. Baking!

PySy It seems that class B because of the fig (or rather, due to the lack of) thermal insulation of the case and single glass - the heat goes away. But it maintains the temperature perfectly! I checked the thermometer - no more than 3 degrees of deviation from the value at which the heating turned off.

I want to learn how to bake sourdough bread, including rye. Probably all the same I will be inclined to HP, either to start with a simple Visonte 801 (they appeared with us), or Ourson.

Why not buy a Panasonic 2500 or 2501 (with a spatula for rye bread)? Panasonic SD-2500, SD-2501, SD-2502

Hello, I am instead of Alexandra (we are one family), and thanks for the answer. So this paddle is not an additional paddle, but simply in these models the paddle is more suited for rye? Today I just watched the programs of these models. And the coverage in them, though with a name, maybe better ...

The wasp .. I liked everything .. bakes with a bang .. baked rolls, buns .. all the rules! indeed, you need to adapt to each stove .. but really the whole body and glass gets very hot .. and my door is not fixed in any position .. but closes .. with a terrible "pop" I'm afraid the glass will burst .. so one holds .. the other pulls out a counter ..

So this paddle is not an additional paddle, but simply in these models the paddle is more suited for rye?

As Panasonic users write, models 2501 and 2502 come with 2 blades https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=176553.0 For rye dough, it has three cloves, it is easy to find a photo on the Internet. Baked rye bread a couple of times: the dough is viscous and viscous, it really needs to be "combed", and not kneaded.

the door is not fixed in any position.but it closes .. with a terrible "pop" I'm afraid the glass will burst .. so one holds .. the other pulls out ..

Hope the spring will stretch. I remember my "first time": it seemed that I would pull the handle a little harder and it would come off along with the glass, but the door would never open. Even closed, holding the second edge with an oven mitt. And then it somehow "stretched out" itself. Perhaps from heating. So, I remembered, at the first ignition, the smoke (real gray smoke!) Went on for about 40 minutes, I had to open the window and the stove wide open, and leave it there to weather the smell.

Dear forum users! At one time, after repairing the kitchen, I changed all the appliances and threw away the electric stove and oven. Instead, I put in a hob. And instead of the oven, I preferred a dishwasher, which I do not regret at all. I used to bake a lot and in large batches (for cakes I made replacements for a bucket of ready-made dough!). I was worried, but how will I be without an oven? But, nothing, nothing happened. Calm down. Maybe tired? She fried something, cooked cakes in the country, which is terribly inconvenient in a gas oven. Acquired HP, aerogrill. And so many years. The only thing - my husband saws, what about a rabbit with a crust and pizza? By the way, under the oven in my kitchen there are two sockets in different places. I think over time to get a good serious oven, but over time…. And then at the dacha a neighbor treated me to hot pizza of her own production. It turned out she had gotten a mini oven, cheap. But class !!! I looked and realized that the hour had struck when the mini-stove was absolutely necessary for me! I didn’t even know about her existence. I will say more - I do not even know how I lived without her all this time! In short…. away we go ... began to look in the internet and choose. I decided that I need:
1.not less than 35-40 liters.
2. Mandatory with convection.
3. Necessarily backlit.
4. Necessarily with a skewer (I want to try the grilled chicken).
5. Preferably black.
6. It is desirable with burners for possible further use in the country. A good safety net for the gas stove, since the gas is in the cylinders.
7. Option without burners is possible.
I have killed a lot of time to choose from and cannot figure it out. In total, I found about 25 manufacturers. I will not describe everything in detail. With my parameters, they simply do not exist.

Delonghi - there are very suitable models, but I do not consider it due to the high cost (add little or little and you can buy a full-fledged oven)
Luxell - all models with my parameters without a convention (maybe I'm wrong?)
Luxell model LX - 3575 - rotisserie, light, no burners, no convection
Severin - all low volume models
Scarlett - all low volume models
Mystery - all low volume models
Ariete- all low volume models
Energy- all low volume models
Kumtel - all models without convection
Panasonic - found only one 9 liter model - NT-GT1WTQ
Gefest - found only one 18 liter model - Gefest 420
Simfer - as I understood all models over 30 liters without a spit, without backlight; one model with Simfer M3660 burners, one model with convection, without Simfer M3650 burners
Erisson - the reviews are all negative, in large volumes - there is no spit, in models with burners there is no temperature control on the burners.
Daewoo - found only one 11 liter model
Smile - only two models and no convention
Smile model: - 2402 - volume 32 l, spit, no burners, no convection?, I don't understand in the description without backlight, in the picture with backlight

I will dwell on some models in more detail:
Delta model: D-0423K - convection, backlight, volume 34 l, but without spit, without burners
Delta model: D-0424K - the same as D-0423K, only with a spit (although the chicken is on the picture, not spinning, and the description says - grilled!) And Turkey! (almost suits me), confused by the small size and the timer for 90 minutes.
Delta model: AD-777 - no skewer, no backlight ?, no convection? but with hotplates, volume 42 l
Delta other models do not describe - they are all either without convection or without backlight

Rolsen model: KW-3025 / KW-2525 - there are four switches in the pictures, open the instruction - picture and description for three switches.
Rolsen model: KW-3050 HP - look at the instructions: the burner switches are two buttons. Question: how to regulate the temperature of the burners? Who will scald at maximum?

Brand model: 3601 - everything is great in the description - four modes, a detailed description of how to cook in the oven, look at the instructions - burner switches for each one (great), and two buttons on the oven - turning on the upper shade, turning on the lower shade (and that's all! On off!). But what about the four modes? That is, the oven is subordinate to the work of the burners, and the oven is in second place (I need it the other way around).

Redber model: EO - 2550 - no convection, grill without spit, no lighting, volume 25 l (somewhere it says 16 l?), But with burners
Redber model: EO - 3010 - no convection, no burners, volume 30 l, no light, but with a spit
Redber model: EO - 3050 - grill without spit, no convection, no light, volume 30, but with burners
Redber model: EO - 4230 - no convection, no burners, I don’t understand: in the description without illumination, in the pictures with illumination?, But there is a spit / grill, volume 42 l
Redber model: EO - 4290 - convection, spit, it seems to me a very convenient defrost function, timer 120 min, but there are no burners (well, to hell with them!), Volume 42 liters, door opening - swivel, reviews are good, (I almost suitable), do not know are black? And the door confuses - is this opening convenient?
Redber model: EO - 5250 - no spit, no convection, but with burners and a large volume, I don’t understand: really without backlight?
Redber model: EO - 5290 - spit, defrosting, convection, timer 120 min, large volume, black (everything is great), without burners (well, it doesn't matter anymore), but I don’t understand: really without backlight? If there is a backlight, then it suits me. And I don’t understand which door? In the description and in the passport, folding.

You should also pay attention to such convenient functions as a timer for 120 minutes, defrosting, and a separate button for on / off convention.
Well. She seems to have described everything. Probably tired of everyone. Maybe someone will need my report.
And I have questions for members of the forum. Help. I am interested in three models: Delta D-0424K, Redber EO - 4290, Redber EO - 5290. Maybe someone already uses such wonderful ovens and will answer my questions? Thank you!

But this model LUXELL 3520Turbo you considered, large and with the functions that you need
In general, I have two Delonghi tabletop ovens, this is as an addition to the gas one, and LUXELL 3520Turbo in the country

4. Necessarily with a skewer (I want to try the grilled chicken).
Delonghi - there are very suitable models, but I do not consider it due to the high cost (add little or little and you can buy a full-fledged oven)
Erisson - the reviews are all negative
I will dwell on some models in more detail:
Delta model: D-0423K - convection, illumination, volume 34 l, but without spit, without burners
Delta model: D-0424K - same as D-0423K, only with a spit
Redber model: EO - 5290 - spit, defrost, convection, timer 120 min, large volume, black (everything is great)

I completely agree about Delonghi and Erisson, about the fact that Deltas have convection - this is news, not a single model we have considered did not have convection I can write about Redber tomorrow, I saw a couple of stoves in the store, but now I cannot find the file where the characteristics are recorded. It is he who is most likely to suit you
And a question for filling - why do you want to make a chicken in the oven, if you have a grill?
PS found the file, I'm already writing!

Redber EO-4290 - without "pancakes" on the roof, white color (it seems black), 42l, 1800W, 64x42x46, temperature control up to 230 * С, Timer 0-60 min / continuous operation, grill, convection, stove weight 10, 55 kg, enamel baking sheet, grill spit, grill handle, removable wire rack, removable baking tray handle. Additional features: indicator light, top and bottom stainless steel heating elements.
Redber EO-5250 - two "pancakes" on the roof, black color, 52L, 2000W, 63.3x50.6x49.5, temperature control up to 230 * С, timer 120 min, weight 13 kg, removable rack, 2 baking trays, removable baking tray handle. Additional features: indicator light, control panel, heating elements (upper and lower), external heating elements (burners), heat-resistant glass door.

Vimar VEO 3915 - without "pancakes" on the roof, black, 39L, 2000W, temperature 100-250 * C, spit, convection.

Domos TY 550 BCDL -

I also remembered the Saturn ST-EC 1070 and ST-EC1072 stoves, if the site does not lie, then in the 1070th model there is convection (but it is without "pancakes").

In the RICCI 5040 model there are "pancakes", but convection and spit are questionable, they write about the 5030 that there is really no backlight

But this model LUXELL 3520Turbo you considered, large and with the functions that you need
In general, I have two Delonghi tabletop ovens, this is as an addition to the gas one, and LUXELL 3520Turbo in the country

Does the LUXELL 3520Turbo have a backlight and a spit?

[Belka29]

Belka29 , I have a Redber 4290 .. Illumination, convection .. I have never used a skewer.

Omela, of all Redber 4290 suits me the most. and the door opening is like a microwave oven? Is this opening convenient? I mean when you put a baking sheet does not interfere?

Does the LUXELL 3520Turbo have a backlight and a spit?

There is a backlight, there is no spit

I used the skewer once in a large oven. It seemed to fix it strongly, but in the baking process, the chicken constantly fell on one side and scrolled. In general, I do not like it .. With the same success, you can easily plant a chicken on a metal stand like this


and turn on the grill.

I did not use defrosting .. for a long time .. in a microscope faster. her "face" is dark, and her sides are white. Grease can be easily washed off with a melamine sponge. I use ceramic stone for baking bread. It contributes to a more even distribution of heat, so the blush is even.

I used the skewer once in a large oven. It seemed to fix it strongly, but in the baking process, the chicken constantly fell on one side and scrolled. In general, I do not like it .. With the same success, you can easily plant a chicken on a metal stand like this


and turn on the grill.

I have met. stand for chicken with tray. I just thought that a chicken standing up does not fit: - \ and if it does, then that's a completely different matter!

So you can turn it over.

Well, you can ... only the grill is convenient because I stuffed everything there, set the timer and forgot it until it rings, I forget about it. and if you turn it over, then you can already in the pan. but this is for me!

I have an airfryer, but I bake in it in a tray and in a sleeve or something else. and the chicken is "grilled with a crust" I do not like there. not that one. a crust on top, and like boiled below.

why on the pallet? I generally take it out of the freezer, rub it with spices and rub it on the grill .. the skin becomes like parchment .. on the fig the mini-oven is still greased with grease .. I only have it for baking (the pan from the airfryer is easier to wash)

I am not agitating you, but let me clarify.
When cooking in a Brand oven, you can set the temperature, time and turn on either the upper NE, or the lower NE, or both. And also use a skewer.

I read the instructions in my passport - everything seems to fit. but it seemed to me that the buttons on the shadows are not convenient. it is more convenient to expose programs. or not? do you have Brand?

Girls who have vimar stoves, tell me if it is worth taking? Reviews in stores are so luscious and good that it's scary to take, the large volume and set of functions tempts, the build quality scares. In Ukraine, there are only expensive delonghi models and small volumes, ariete - about which there are not very many reviews, but you don't want Saturns! Maybe a clathronic? Girls from Ukraine, please advise !!! I've been surfing the Internet for a week and reading the thread already at night I have nightmares with talking stoves

Hello everyone Yesterday, quite unexpectedly, I became the happy owner of the BORK W500 mini stove, I didn’t even plan anything like that, especially considering that recently my husband gave a Kenwood kitchen machine, and then such happiness came))) he decided that he also needed a car stove to the heap! well, I, an obedient wife, never argue with my husband)) it is necessary, it must be so ... in the store I liked this one most of all, because 9 automatic modes, a large display, simple and clear control, fries toasts from light to dark, at least from one side, at least from two, and you also expose the number of slices of bread
the temperature is also set to the set one (1 step of 5 degrees), and the time by itself. after preheating, it beeps that everything is ready, you can set it, the set temperature is ready) after the end of the cycle it also sings, quite musically. The set includes a grid, a rectangular tray, a grill tray (placed on a rectangular tray to drain the fat) and a round pizza pan. there is no rotating grill. Well, yes, I don't even need to, because I'm not a fan of cleaning the oven after all this. capacity of 22 liters. convection can be switched on and off as desired. there is a defrost function. and a lot more. in general Bork is Bork !!! always on the top! Immediately, the first thing I did was a "smart cake", I wanted to try it for a long time, but because of my old oven I did not dare, there ALWAYS and EVERYTHING burns from the bottom, and is not baked from above. and "smart cake" is very demanding on the temperature and time regime! it's tasty. but making it in an ordinary, not very good oven is almost impossible. but here, the first time it turned out perfect! I didn't even expect it! in general, now I will master a brand new device on the sly), maybe I'll swing it for bread (yeast-free)! I have a question, how do you clean your stoves? which means, which company? so that it washes well, is not too smelly and relatively harmless?

Thank you for such a quick response. : So in my electric oven at least 50 degrees I wonder if there are ovens with a lower temperature ??

Yes, you can do it manually, but of course 50 degrees is a lot for yogurt, but I'm wondering, is it a lot for proving dough (yeast)? I tried to strain in a slow cooker before, in heating mode, nothing happened.

And what temperature is required for proofing the dough?

And what temperature is required for proofing the dough?

And on our website there is a Temka about it click and read

: (Tell me, please !!! In which ovens it is possible to adjust the temperature from 0 (well, or at least from 20-30) degrees ??? In the internet I found only such an option - an electric oven with convection MAGIO - 251. But how realistic is it - I do not know

I would like to of course .... I will explain. They write about yogurt makers that very often the temperature regime is not observed (that is, heating to 50 C (which is a lot for yogurt) and then it cools down - which is wrong according to the technology), I am uncomfortable with small jars, which, moreover, they are either completely plastic or with plastic lids, I did not find a yogurt maker for 700-1000g in one container, an LG bread maker with the desired function - also with a plastic bucket. Anyway ... If it is possible to regulate the temperature, then sour-milk products can be obtained different. I very often make fermented baked milk, yogurt, curd. Much depends on the fermentation temperature. All the time you have to look for a "warm place". In the oven - at least 50 C. So I dance around her. In the summer in the sun. In winter - on a warm floor (again, you need to wrap it up). Or turn the oven on and off. But the result is not always stable. And I see that this is not always connected with the quality of the products (I ferment the fermented baked milk mainly with sour cream, but sometimes I can spill cream - they are not very sour, so I get it). Think-think - how to simplify the process. I was hoping for Ski - so there is a plastic bucket. I already doubt it. I think to try the airfryer (the girls wrote somewhere), but I doubt that it will work out, because I haven’t become friends with the airfryer (it takes longer than on the stove, either the airfryer is like that, or the voltage in the network jumps) in general, something like that ...

I think that if in a small oven it was possible to set at least 35, at least 25 C, then please you, and the yogurt is correct, and kefir and dough dilution ... What do you say ???

it would be great, of course, I also thought about it a lot, read it, but, to be honest, I never found such a device (((it would be VERY convenient as you describe, from 0 or at least 20 degrees, there and the dough could be defrosted, and yoghurts, fermented baked milk, and little else to do ...but in order to know for sure that the yogurt is made as it should, you need to very clearly withstand the temperature regime, and this is not always possible in a yogurt maker, you need all kinds of thermostats, thermometers and other devices. and at the oven ... I don't know ... but if you decide to take it, you can only sign off later, please) besides, maybe someone here already has such a model? I would also be interested to know)

Good day! help with the choice of Rolsen or Severin electric stove firms. Thank you

Yes, I don’t buy bread at all in the store, occasionally Armenian lavash only, and sometimes rye with sourdough, but you still need to look for it, and its price per kg turns out almost like for a kg of meat (((that's why I want to get a mill to grind the whole grain flour itself, then put in the sourdough and bake your own bread at last, because bread is tasty and healthy! the rye are delicious, but they are also with yeast, so I rarely eat them.And also, occasionally, I pop homemade pies, if I run to my friend successfully, she is a lover of this business