kogor
Hello everybody!
Nowhere on the forum did I find a discussion of oven modes. Is it really that all manufacturers have it so sensibly written, or is it me who turned out to be so stupid ... I bought an EOC96851AX oven with a steam function, because I occasionally dabble in baking bread. So, the manual from the electrolux seems to be written exclusively either for the pros or just to unsubscribe. I have not yet been able to figure out which modes to use when. Maybe someone already figured it out ?!

Here are the modes from the description:
- Hot air - as I understand it, convection is normal
- Hot air + Steam is kind of like convection with steam
- Pizza - what kind of mode is not described, that is, what elements work is not clear. Well, let's say that the bottom + steam + convection, but not the fact.
- Humid hot air (renamed Eco-mode in the second version of the documentation) is generally a mystery. did not cope. Here is from the description (Saving energy when baking, including
baked goods with low moisture content. Also used for baking in tins on the 1st oven shelf. This function was used to determine the energy efficiency class in accordance with EN50304. First you need to set the cooking time. For more information on the recommended settings, see the Cooking Tables.)
- Bread - it is also not clear from the description which elements are included. when steam is supplied, etc. in the documentation silence.

Further in the documentation in the frying tables, for some reason, two modes are used for baking bread: either top + bottom heating, or convection. When it is better to use which is not written ... Just given the temperatures, times and positions of the pan.
Why was it impossible to describe which elements are included in which modes ?! Of course, I understand that half of the continuous marketing modes and they overlap or even completely coincide in parameters and differ only in names ... but what should the user do ?! So, for baking bread, I need to set, for example, 220 bottom and 250 top, and give steam. I have not yet been able to adapt any of these modes in such a recipe. Of course, over time, I will experimentally find a suitable option, but, damn it, the 21st century is in the yard ...!

I propose to share here my observations and knowledge on the modes of your ovens, obtained empirically. While I tried to bake white bread in all modes. So far, the most logical mode seems to be "hot air + steam", which is not indicated at all in the documentation for baking bread!

P.S. If there was a similar topic, I apologize and please show me where!

Anchic
Konstantin, and examples of dishes indicating which modes to cook are not in the description? More or less on such a plate, I got used to my oven. True, everything is much simpler for me - top, bottom, convection and grill. And some of their combinations. Couple no. Therefore, I will not tell you straight on the Electrolux modes.
svstasya
I haven’t bought a steam oven yet, but how to use it in Electrolux is also interesting for me to know!

kogor, and you managed to master something already empirically with the modes?
kogor
Well, to be honest, not really. Until now, I try to play with them. But we must pay tribute to the fact that everything turns out for everyone. True, on the one hand, it always warms more for some reason, so one side burns. Yesterday I baked a ham in bread, a very convenient residual heat function. Almost emulation of a rustic oven It turned out very tasty. Well, in the end, I do not use all these modes, because it is not clear what and with what they combine. If baking bread, then I just give one of the modes with steam for 10-15 minutes, and then I just turn on the top + bottom. I almost never use convection mode. Moreover, there are different options for supplying steam, but I did not figure it out to the end with them.
P.S. By the way, I asked the Eletkrolux support service (not really harboring the truth of illusions) and of course no one answered me anything.
svstasya
Quote: svstasya

I haven’t bought a steam oven yet, but how to use it in Electrolux is also interesting for me to know!

kogor, and you managed to master something already empirically with the modes?

I bought myself an oven without steam ...


Added on Tuesday 13 Dec 2016 10:41 PM

Quote: kogor
If baking bread, then I just give one of the modes with steam for 10-15 minutes, and then I just turn on the top + bottom.

I have bread in tins, so I just include bottom + top, my crust comes out soft and not thick.
And when you open the oven to insert the probe into the loaf, some hot steam comes out of the oven.


Added on Tuesday 13 Dec 2016 10:43 PM

Quote: kogor
Moreover, there are different options for supplying steam, but I did not figure it out to the end with them.

This is hardly a panacea, but the Ikeevsky website has an oven with steam, and so there you can download instructions for it in a file (pdf).
You need to look for the blue words "downloaded files" on the oven page.
What if it helps?
Rada-dms
Quote: kogor

Well, to be honest, not really. Until now, I try to play with them. But we must pay tribute to the fact that everything turns out for everyone. True, on the one hand, it always warms more for some reason, so one side burns.
It is not good! I look in the direction of the Electrolux oven, and here is such information! This is what my old Neff oven began to sin with before I finished ...
This is very critical for baking, especially when baking large cakes or pies on a whole baking sheet!
In what modes does it bake unevenly, tell me, please!
Sonya sadova
svstasya,
Quote: svstasya
I have bread in tins, so I just turn on the bottom + top, my crust comes out soft and not thick.

Both bread and other pastries are soft. Neither an electric mini-oven nor a gas oven gave me such a charm. And what cakes! I tried it, even before Easter as before China with a penny. The hat is beautiful, one-piece - the forecast of life from Easter to Easter is the best!

Rada-dms
Sonya sadova, which oven is it in?
Sonya sadova
E
Quote: Rada-dms
Sonya sadova, what kind of oven is this in?

Electrolux EOC 95651BX. Have svstasya, Ikeevskaya identical functions, we simultaneously chose Selectivity in browning did not notice - well both at the wall and at the door.
svstasya
Quote: Sonya Sadova

E
Electrolux EOC 95651BX. Have svstasya, Ikeevskaya identical functions, we in parallel chose Selectivity in browning did not notice - well both at the wall and at the door.

If the mode is "top + bottom" then evenly, but convection browns closer to the fan!

In fact before 1998 I used gas (dancing with bricks) and with 2006 I have Russian stoves with the function of a fireplace and a barbecue. And since November, an oven from Ikea. Already there I bought bakeware.

You can really see photos of Russian stoves on our website = "Danilov Circle", I warn you right away, we don't put stoves to anyone ....
Sonya sadova
svstasya, I do not use convection when baking Unusual, and even so everything works out better than ever. Convection poultry, yes. I always admire how you have successfully used the Russian oven for cooking for so long ... I got tired of it much faster
svstasya
Quote: Sonya Sadova

svstasya, I do not use convection when baking Unusual, and even so everything works out better than ever. Convection poultry, yes. I always admire how you successfully used the Russian oven for cooking for so long ... I got tired of it much faster

I am still in Russian, if the dough + temperature matches, then I bake there.

I made pizza on convection .. A strange experience came out. But the edge turned red faster at the fan. Fact.
Sonya sadova
Quote: svstasya
I am still in Russian, if the dough + temperature matches, then I bake there.

No, no, no ... I have a rich experience of baking, even on a tagan at the stake. I do not want to do or remember. Fair. This is now all this craft food ...
svstasya
Quote: Sonya Sadova

No, no, no ... I have a rich experience of baking, even on a tagan at the stake.I do not want to do or remember. Fair. This is now all this craft food ...
I have a Russian stove in front of the oven, or rather, I had to put the oven in front of the oven.
And there, and there is pyrolysis.
In the oven, you need to turn it on with a specialist, but in the oven "automatic function"

It was not difficult for me to check the flour underneath, and instead of the oven, put the bread in the form in the oven. I checked the readiness with a temperature probe. The speed of making bread in a Russian oven is faster than in an oven (I mean the baking itself in a preheated oven).
But we still heat the stove every two or three days ...

No, no, I'm not campaigning to cook on the fire, gnaw unwashed cabbage-carrots.

just have experience ...
Rada-dms
Quote: Sonya Sadova

E
Electrolux EOC 95651BX. Have svstasya, Ikeevskaya identical functions, we in parallel chose Selectivity in browning did not notice - well both at the wall and at the door.
I choose for a summer residence, I also wanted for a summer residence with a steam ... Thank you, I went to read about this model. For the house I chose Neff with steam and pyrolysis.
svstasya
Quote: Rada-dms

I choose for a summer residence, I also wanted for a summer residence with a steam ... Thank you, I went to read about this model. For the house I chose Neff with steam and pyrolysis.

NEFF = SIEMENS

Did you manage to acquire NEFF?
Personally, I was scared off by all sorts of vagrant online stores, so I bought in Ikea (made in Italy, Electrolux) ...
But in Mediamarkt and MVideo I did not find such functions at the same time (PAR + PYROLYSIS) ..

And with pyrolysis they were not cheaper than in Ikea ...
So I have no steam, but with pyrolysis.

Today I bought bread molds in Ikea (we don't buy bread in winter, we travel far) and two glass molds (to bake guinea fowl without a bag) ...
Kokoschka
StasyaHow are the bread molds to be used? Not thin?
The other day I was in Ikea, twisted it and did not dare ...
svstasya
Quote: Kokoschka

StasyaHow are the bread molds to be used? Not thin?
The other day I was in Ikea, twisted it and did not dare ...
Maybe a little thin, but it's difficult to bend them.
But the tin ones are much weaker to the touch (I was in the Domovoy on Dubrovka, I was driving past to the MCC).
These aluminum ones feel as strong as molds made of carbon steel with a "Teflon" coating (the same Domovoy, there they were about a thousand rubles)

I dropped them on the floor in Ikea, put three forms together and past the bag on the floor, they rumbled well, but I didn't find the place of impact, there were no dents.
The stove will be around December 20, when I get home.
I drove specially for them, there were three of them in total.
Cvetaal
Quote: Rada-dms
I choose for a summer residence, I also wanted for a summer residence with a steam ... Thank you, I went to read about this model. For the house I chose Neff with steam and pyrolysis.

Olya, I hasten to warn you, a week ago my favorite NEFF oven with pyrolysis broke down. I decided to clean it for the new year, turned on the pyrolysis, worked for 15 minutes and gave an E15 error, now no mode turns on, although there is an indication. The service technician on the phone asked to press the buttons, turn the knob and delivered the verdict: "Electronics flew, overheated during pyrolysis." There is no electronic unit in the warehouse, will order from Germany, all this gimmick will result in a round sum. Oven since 2010. In general, I'm upset, in the new year - no oven
Kokoschka
Quote: svstasya
The stove will be around December 20, when I get home.
Stasya, then write how to use!


Added Wednesday 14 Dec 2016 11:44 AM

Cvetaal, Light seems to be a worthy firm .... yes ..... no words.
Cvetaal
Quote: Kokoschka
Cvetaal, Light seems to be a worthy company .... yes ..... no words.

Lilia, now I don’t know which company is worthy ... Built-in oven, nothing was spilled on it, 6 years of work for premium technology is very little, and it was used no more than once a week, or even less often. The cost of the repair is equal to the cost of a conventional oven.
Rada-dms
Cvetaal, Svetochka, I haven't bought it yet - my model costs 146,000! Even if they give me a big discount, it's still expensive! My old Neff broke down after 11 months, the magnetron flew, they also ordered the German Ministry of Health, waited two months, but then it worked for almost 10 years with everyday baking.Yes, and now it works in Micra mode, you have to see what happened to the shadows ... Although I want a new one! Until I buy into the apartment, we graze more time at the dacha now, and there is no time to bake during the week. Thank you my dear! The current technique of any class is a lottery!
svstasya
Quote: Rada-dms
The current technique of any class is a lottery!

This is for sure, especially after I read what the masters write at a special forum for electronics repair ...

They dismantle the brains of washing machines and ovens and other things, and there is this: - that it's just scary to buy ...


Added Wednesday, 14 Dec 2016 02:48 PM

Quote: Cvetaal
and was used no more than once a week, or even less
Did you even use pyrolysis? How many times?
Cvetaal
Quote: svstasya
Did you even use pyrolysis? How many times?

Of course I did. Pyrolysis was decisive when choosing an oven. How many times I turned it on - I will not say for sure, about once every 3-4 months, the last couple of years, about once every six months.
svstasya
Quote: Cvetaal

Of course I did. Pyrolysis was decisive when choosing an oven. How many times I turned it on - I will not say for sure, about once every 3-4 months, the last couple of years, about once every six months.
In, and then my husband "reassured" that - probably pyrolysis was turned on every other day....

I took it myself with pyrolysis, I also needed it ..

And how the brains could be damaged from hot ??? Maybe there was condensation from the temperature difference ??
another master cannot be summoned, but what if this one does not understand?
Kokoschka
I, too, with pyrolysis is always creepy to me from the sound during cleaning
Cvetaal
Quote: svstasya
another master cannot be summoned, but what if this one does not understand?

Master from the NEFF service center

Lily, and I did not have any creepy sound during pyrolysis
Jouravl
I also wanted to use pyrolysis before the New Year, now I think, maybe after NG?
svstasya
Quote: Cvetaal

Master from the NEFF service center

Aha! Clear!

I wish you a successful return to the oven!
Cvetaal
Quote: Jouravl

I also wanted to use pyrolysis before the New Year, now I think, maybe after NG?

Nadia, golden words! After all, I was also going to clean after NG, but it pulled me ...

and on Sunday the vacuum sealer broke down and the pan melted in the



Stasya, thanks, we just have to wait for a spare part from Germany
Kokoschka
Quote: Cvetaal
Nadia, golden words! After all, I was also going to clean after NG, but it pulled me ...
and I wanted to refrain now ...
Jouravl
Cvetaal, Sveta, thanks for the warning, although it is under warranty, but the repair can still take a long time.
In general, it is a pity that such equipment breaks down, even brand marks are now designed for a short service life.
Olechka.s
Well, that's it, Svetlana, so you've had enough breakdowns. So that nothing else should break
Cvetaal
Olechka.s, Olya, I would like to hope that the breakdown plan has been fulfilled and exceeded!

Girls, thanks for your support!
svstasya
Quote: Kokoschka
Stasya, then write how to use!

Used 1 time.
The sides do not "play", they keep their shape.
Baked on paper oiled with vegetable oil.
After lightly shaking out, I found adhering pieces of bread where there was no paper and butter.

Wheat dough with malt and spices.

I will add photos if the Internet allows .. (later)
Kokoschka
svstasya, Thank you!
Can be lubricated with non-stick grease (there is a recipe on the forum)
Chernichka
About an oven with steam: I bought myself a cookery with steam in Ikea and also took care of the programs, since it was scary to approach. Then I found an application on the phone from Electrolux with recipes. There you choose an oven and a set of recipes for it pops up. So - for steam ovens there is a video - which mode with which temperature and duration to choose. I did the whole duck with steam, it turned out super: the meat is never dry, while the golden crust is just wonderful. For bread, they recommend choosing the "hot steam" mode, baking at 170 degrees and at a time of 1-10.I don't know how correct this is. In this mode, steam is supplied throughout the cooking time, without interruption. To be honest, a little disappointed that there are no multiple levels of steam intensity, well, we'll get through.
svstasya
Quote: Kokoschka

svstasya, Thank you!
Can be lubricated with non-stick grease (there is a recipe on the forum)

I've already bookmarked it.

But I always planned to bake on paper, and then we'll see ...


Added Thursday, 22 Dec 2016 5:30 pm

Quote: Chernichka
About an oven with steam: I bought myself a cookery with steam in Ikea and also took care of the programs, since it was scary to approach.

It turns out that the "native" instruction is not clear?

I'm wondering what kind of crust the bread will have when baking with steam in your oven.

Because I bake in tins without steam and the bread is soft, with a thin crust.

I looked at this oven too, but preferred pyrolysis ...
Chernichka
One-to-one instruction with electric suites, there is a cookbook on the site, it has tables for steam, there seems to be a recommended amount of water, but the recipes do not say which mode to choose. I didn't even think about pyrolysis - wiring would not allow. And I will bake bread next week - I will unsubscribe then. Today I tried to portray a charlotte (though I overdid it with apples) with the help of an electric probe and steamed, set the temperature to 96 degrees, the pie gained temperature in 17 minutes. and the oven turned off. I was afraid that this was not enough for a charlotte and baked for another 13 minutes to half an hour. In general, you have to get used to it.
svstasya
Quote: svstasya

Used 1 time.
The sides do not "play", they keep their shape.
Baked on paper oiled with vegetable oil.
After lightly shaking out, I found adhering pieces of bread where there was no paper and butter.

Wheat dough with malt and spices.

I will add photos if the Internet allows .. (later)

Photos!!!


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