Tabletop ovens, stoves ...

As a result, I chose Rollsen 3026 and have no regrets.

Tell me, did you bake biscuits in it? if so, what is the result?)
I've also settled on this model, I often bake, so I would like to clarify this point)

[olechka99]

Tell me, did you bake biscuits in it? if so, what is the result?)

olechka99, Olya, baked biscuits. The result is good. If you need details on technology and baking, I will write.

[olechka99]

olechka99, Olya, baked biscuits. The result is good. If you need details on technology and baking, I will write.

thank you very much for your reply

[Mila56]

Mila56Thank you very much for the detailed and detailed answer
Can you please tell me, for example, if I have a form measuring 30.2 / 23 / 9.8 cm, then it will not fit in a rollson, and I need to take a stove with a large volume? : girl-q: Recently, I often began to get lost. I need to rest more
P.S. Falling asleep I think about rollson, and waking up about avex

if I have a form measuring 30.2 / 23 / 9.8 cm, then it will not fit in a rollson

I did not get that. Why doesn't it fit. If I understood correctly about the dimensions of your form, then the largest figure there is 30.2 cm. With this longest side, put the form against the back wall of the stove, and, accordingly, the other same side of the form, equal to the same 30.2 cm, will be located at the glass door. After all, the width of the lattice is 37-37.5 cm. (The distance from the left side wall of the inner chamber of the stove to the right side wall) Here on this lattice along the entire width and put your form, in which the width is much smaller, that is, only 30.2 cm Maybe you will find it clearer to replace the word width with the word length. Then the length of the lattice is 37 cm, and the length of the form is only 30.2 cm, that is, it is shorter than the lattice. And another figure in the size of your form is 23 cm. And the depth of the inner chamber (from the glass of the door to the rear opposite wall) of the stove is 26-28 cm.Remember I wrote that the depth of the grate is 26 cm and there is still 1-2 cm to the glass of the door. Well, and the third figure in the size of your form is 9.8 cm. This is how I understood the height of the form. Great height. Perfectly your form will fit (fit) on the grate, and then on this grate in the stove.
Well, it is even easier to compare the numbers of your shape in exactly the same order as you wrote 30.2 / 23 / 9.8 cm with the numbers (dimensions) of the 37/26 cm lattice. Agree that the numbers (sizes) of your shape are smaller than those of the lattice ... Naturally, the height of the form is not discussed.

[Mila56]

Mila56, I agree !!!!
I say that I need to rest more (only temporarily it doesn’t shine for me, I’m small, and no one will do the housework for me)

Thank you for your help !!!
P.S.
If suddenly some forms do not fit into the stove, then you can give someone

agree !!!

Well, at least one less question on the form available at home.

[Nadin16]

Nadin16, and then another real work will be added and you will think, why did I have no time before))

[Anastasenok]

Anastasenok, I really hope that by that time, the house will be finished, it will be clean, and the things will be in their place, and I will be on time.
Mila56, I already ordered a stove. Now all in anticipation
Thank you again for your help.

[Nadin16]

Nadin16, her) the further, the more interesting.

I have already ordered a stove. Now all in anticipation

Please note that it is advisable to first check the temperature set by the thermostat with an independent oven thermometer. If, for example, you set it to 200 degrees. , then put any dish in the form into the oven for cooking. There, an additional oven thermometer was hung on the grate, which can show the real temperature, for example, 220 or 180 degrees. Such a mismatch of temperatures can be in stoves of any model. And don't worry about it. For example, I bought a thermometer for ovens recently and have not yet verified the correspondence of temperatures, although I have had the oven since September 2014. Just for the first month of cooking in the oven, I made notes about the modes and temperatures in my notebook. Simply put, she described the cooking technology.For example "lean chocolate cake". I marked what temperature I set, for how long and for what mode. This cake was baked at a temperature set by the thermostat of 150 degrees. within 25 minutes. top + bottom mode. Baked in a baking sheet covered with a silicone mat. These details, marked in a notebook, made it possible to perfectly do without an oven thermometer. And so many stoves overestimate or underestimate the set temperature. Much has been written about this, and if there is time (when it still will be), read it. But you can not read, but take it for granted. In any case, these tabletop ovens bake much better than the old, infamous gas ovens.

[Ludmila]

LudmilaThank you very much for the detailed answers. You describe everything in great detail, and chew for novice oven cooks

I apologize for the off-top.
Have you shared the recipes on the forum? If you did, and if it doesn't bother you, can you give a link to a simple recipe? I want to cook something right tomorrow

[Ludmila]

Ludmila, and not necessarily old and shameful))) I have a not quite old stove burning, the oven is good, I always baked in it before and everything was fine, but it still comes out better in the stove, somehow more airy.

[Nadin16]

Nadin16, alas, I don't know how to draw up recipes on a computer, well, I also can't expose them. Either time is not enough, or brains, this science is hard for me. I've only been using a computer for about 2 years. It seems like they taught my kids to post pictures. Today I used to bake in my oven, Rollsen. I'll try to post pictures. Sour cream cupcake in h. etc., the author of the recipe is mKallista. I baked it both in a Rollson and in a Scarlet bread maker.

P.S.
If suddenly some forms do not fit into the stove, then you can give someone

And for me, my joy files such shapes all the same And my favorite molds enter the oven

This is a sour cream cake baked in Rollsen. I indicated the author of the recipe above. The recipe can be found in the cupcake theme in x. item I will indicate here from what it is prepared: 2 eggs + sour cream = 280 gr. , 280 gr. flour, 200 gr of sugar (I put 100 gr., I do not like very sweet), 30 gr. butter (the author has ghee, if I remember correctly, and I add vegetable), baking powder (I add 1 teaspoon of baking soda + 1 teaspoon of citric acid). I also added vanillin, raisins, poppy seeds. The mixed dough should have a medium-thick sour cream consistency. So you can do without weights. 280 gr. flour is a little less than 2-dimensional cups from a bread machine (without a slide). You can use ordinary glasses (faceted or others). I add soda and lemon to the flour and mix. Separately I mix sour cream, eggs, sugar, butter. A mixer is optional. Then mix everything together and pour into a baking dish.

Added Wednesday 30 March 2016 03:37 PM

This is it, cut into pieces. Today I forgot to add butter to the dough. She began to pull out of the silicone mold, not cooled down (she could not resist). Therefore, the pattern of the top is far from perfect. But these aggregates can always be covered with icing sugar. I baked it on the middle shelf. She put the uniform on the wire rack. Preheating the stove for 10 minutes at a temperature of 160 degrees. Then within 15 minutes. was baked at 150 degrees, but since the top began to roast strongly, then baked the remaining 10 minutes at 140 degrees. I bake this recipe for the first time in Rollson. Next time I will bake at 140 degrees. all 25 minutes And you also need to add that a silicone mold with a diameter of 26-27 cm was used, and the dough was not enough for it (only 1.5 cm of the height of the mold was filled). As a result, the cake turned out to be only 4 cm high. But it was wonderfully baked. I think in the photo, where he is in section, it is clearly visible. So for a form of this diameter, it is good to increase the number of products by 1.5 times. That is, 3 glasses of flour, well, etc. I used to bake a cake in this form for 3 glasses of flour, only according to a different recipe, there it was better with the height of the cake, that is, it was higher.

Added Wednesday 30 March 2016 03:43 PM

And this is the same cake baked in a Scarlet bread maker, only without raisins and poppy seeds. More precisely, its remains. Baked just as well.

Added Wednesday 30 March 2016 15:55

I have a not quite old stove, the oven is good

I have an oven in an ancient gas stove shameful. The top of the pastry is always white, even if you turn it over, you cannot turn everything over. Here is meat, chicken and potatoes, she cooks well, but she does not want to bake. This or next year I will change the gas stove.

Added Wednesday 30 March 2016 3:58 PM

And for me my joy of forms such files cut everything
equally

It is good when there is such a joy that will both file and tune.

Hello!
I choose between ROMMELSBACHER BG 1650 and De Longhi EO32752, the first has a priority temperature (250 °), but you need to pre-order, the second is in stores, but the maximum is 220 °. If someone bakes bread (baguettes, chabatu) in it, how critical is it?
Thank you.

[zenfit]

zenfit, Natasha, I have Romelbacher 1600. The oven is wonderful! It keeps the temperature perfectly, and the temperature really corresponds to the set one! I bake ciabatta and baguettes in it. I never bake at the maximum, but I warm up the brass almost at the maximum (I don't remember exactly the degrees, you need to watch the records). Everything is working out great. I highly recommend Romelbacher !!! My Stove is simple in appearance, and yours is just a beauty !!! I was confused by the drowning hands in it, maybe in vain, the technique is excellent !!! I love her with great and tender love!

Marina, thank you very much for such a prompt response!
Please tell us about thermal insulation: are the walls and the door very hot? * like they shouldn't.
Is there an opportunity to contrive and bake with steam?
My oven broke down a couple of days ago, and I just got into the bread and dough therapy.

Yes, the walls and the door get very hot. If you touch and immediately remove your hand, then there will definitely not be a burn, but if you hold your hand, it will be very hot! I didn't burn it))) I bake it with steam, sprinkle it several times on a baking sheet and oven walls for the first 5 - 10 minutes (4 or 5 times), this is quite enough for ciabatta and baguettes.

Added Saturday 02 Apr 2016 09:07 PM

I have a chair next to the stove, when I bake, I often sit down in it, so it's not hot to sit next to it)) I'm talking about thermal insulation

[Mila56]

Mila56, oh, what a delicious pie !!!!
And the bread is wonderful, seemingly airy. In my bread maker, airy bread does not always turn out. Probably depends on mood, temperature, draft, water temperature, etc.
Yesterday I made the cupcakes in the oven, they dried up, they tanned me a little, it seemed to me that the tan was not even, then too soft.

Added Saturday 02 Apr 2016 10:19 PM

Rarerka, heh, I have ceramic molds, for which I was worried that they would not fit in the stove, so you can't cut them too much ... You are sooooo lucky with joy. Take care of each other

[Elena]

And the bread is wonderful

Elena, this is not bread, but the cake is the same, but baked in a bread maker and a Rollsen (this is the one that turned out to be low due to the insufficient amount of dough on the silicone mold). I like to bake muffins in a bread maker, there are less dirty dishes, because I put all the products right into the bucket.

Yesterday I made the cupcakes in the oven, they dried up, they tanned me a little, it seemed to me that the tan was not even, then too soft.

Experience is a gain. Make notes, notes in a notebook, with a description of the temperature, cooking time, the form in which it was baked and the quantity. It's one thing to bake a small portion, and another to bake a large one, where the time will have to be increased. Although you can memorize these nuances.

[Ahtuba]

Ahtuba, Thank you so much!
Another question about the temperature - does it correspond to the declared one (if you checked)?

[Ahtuba]

AhtubaMarina, does the lack of convection in your 1600 have no effect on the uniformity of baking and crust? If you bake bread in tins on the lower level, will the bottom not burn?
I will be very grateful to you! I want this particular oven, it is very attractive outwardly, such a vintage chest ..))

Added Sunday 03 Apr 2016 10:49 PM

zenfit, Natasha, for some reason on the German Amazon the reviews for the 1600 model are better than for the 1650 .. They differ only in convection, recessed handles and design

[zenfit]

zenfitNatasha, personally checked the temperature in the oven with a specially purchased oven thermometer. The temperature in my stove is as stated.

Added Monday 04 Apr 2016 00:04

Katyanasevere, The lack of convection does not affect the uniformity of baking. Everything is baked perfectly! The only thing is that the side that is closer to the glass is still a little lighter. You can turn the baking sheet over, but I rarely do this, since the difference is almost invisible.
At the lower level, I bake in Teflon molds, put a silicone baking mat in the bottom of the mold (I cut it out of an old rug to fit the mold), put the mold itself on the wire rack (not on a baking sheet). Nothing burns, everything is very evenly baked-baked, nothing sticks to the ceiling of the stove !!! The stove is great! German quality is just "rushing" from her))), although outwardly completely unpretentious.

Looked at ROMMELSBACHER BG 1650. So beautiful. I have a question . Is a spit in a mini oven a handy thing or so-so, pampering?

although outwardly completely unpretentious

That's just how I like it) 1650 glamorous hurts
I am very grateful to you. I’ll probably order it.

[Asya Klyachina]

Asya Klyachina, I have a mini oven without a skewer. I didn't need it at all, because I have this oven exclusively for baking. I have a skewer for the old stationary oven, once I tried to cook chicken on a skewer))) It took me so long to cook and when the chicken was spinning on the skewer, it constantly kicked against the baking sheet. I probably did something wrong, but I realized then that just baking a chicken on a baking sheet is faster and tastier! Therefore, I really think the spit is pampering))) But this is my purely personal opinion, of course)))

Added Monday 04 Apr 2016 03:37 PM

Katyanasevere, I'm glad that I could help you somehow! I hope you will be happy with your choice!

[Marina]

Marina, another question! )) what about the minimum temperature?

[zenfit]

zenfit, Natasha, the minimum temperature seems to be 50 degrees. I honestly don't remember.
To proof the dough, I turn on the minimum temperature in the top-bottom mode for literally a couple of minutes with the door open. I check the temperature with my hand (of course, without touching the ten) so that it is slightly warm. I used to put a thermometer and bring it up to 30 degrees, now even without a thermometer I understand that the temperature is sufficient. I turn off the heating, set the timer (usually for 1 hour-1h30 min), put the dough, close the door. A lit light bulb maintains the temperature in the stove. The dough is perfectly fermented. What else is the minimum temperature for I don’t know))

[Marina]

Marina, I just need it for this)) thank you very much for such a detailed answer!

Natasha, you are always welcome)))

[Ahtuba]

Ahtuba, Marina, at what level do you bake bread (baguettes, chabattu)?

In Moscow, by the way, there is only one model 1650, in Technosila, from a showcase.
Delongy doesn't have big models either.
So, who is still thinking - be determined, new receipts are not expected in connection with the interrupted trade relations with Turkey.

[zenfit]

zenfit, Natasha, ciabatu and baguettes I bake on a medium level right on the baking sheet. And I put the baguette baking sheet on a regular baking sheet.
I also bought my stove in Technosila, waited 2 weeks.

[Ahtuba]

Ahtuba, Marina, thank you. Yesterday I baked ordinary, bread rolls, out of habit I put them on the lower level as in the oven - the bottom browns faster than the top, even slightly burned.
Do you always have both heating elements on? You need to adjust to the new oven, of course, eh))

The stove is, of course, magical. Thanks for your recommendations, I ended up buying a 1600 too. Really like.

[zenfit]

zenfit, Natasha, congratulations !!! Assistant, what you need !!! You will be very happy !!!
Yes, I almost always turn on both shades, if possible, put it on the middle level. I usually bake bread (both in the form and on a baking sheet) at 150-160 degrees for 40-45 minutes.This is a loaf and a round loaf, and the ciabatta seems to be a little smaller, you need to watch the recordings (but not less than 25 minutes for sure). Pizza, ciabbata, baguettes - heat up the oven to 230 degrees, then lower the temperature. If necessary, I will look at the records and write more precisely.

My first 3 breads were also fried from below too much))), until I understood what my oven wants from me))) I scraped them with a grater (or rather a fish scraper) and ate them wonderfully)))

Natasha, if you have any questions about communicating with the stove, ask, I will tell you everything I know !!! So glad you have Romelbacher too !!!

[Ahtuba]

Ahtuba, Marin, do you bake in tall forms on the lower level? Every other day I bake rye bread in aluminum molds 12 cm high, that is, you cannot put them on the middle level. Will the bottom not be too fried? What do you think?

[Ahtuba]

Ahtuba, Marina, thank you! )) I torment you with questions)))

I haven't bought a thermometer yet, tell me what is the maximum temperature?
Is 250 ° the same as in the description or is it less?

She also cleaned the bottoms with a grater and also ate everything without noticing)))
Yesterday and today I baked chabattu and in the middle of baking I turned off the bottom for 5 minutes, then turned it on again - everything turned out very smoothly and beautifully from all sides, baked for max for the first few minutes with steam, then at 200 ° С.
So far, after two days of oven operation, I noticed that the baking process has significantly accelerated. It heats up quickly, cools down quickly and everything somehow comes out once or twice and it's done))

Thank you for the opportunity to consult in real time practically!

[Katyanasevere]

Katyanasevere, I bake bread on the bottom level in Teflon round tins. I put a silicone mat on the bottom of the mold. I put the form on the wire rack (not on the baking sheet !!!). Top-bottom mode, first I heat up to 160 degrees, put the mold with the dough, immediately set the temperature to 150 degrees and bake without opening the oven door for 40-45 minutes.
Everything turns out great, nothing burns, the bread is excellently browned evenly from all sides, the smell throughout the apartment is "hurt")))
If you increase the temperature, the bottom may burn. Or put a mold on a baking sheet (it will be worse to circulate air in the stove, all the heat will be at the bottom), the bottom will definitely burn. Proven empirically by me personally))) And the silicone mat, of course, does its job! But that's all about my Romelbacher stove. In other stoves, everything may be different ...

Posted on Friday 08 Apr 2016 11:36 AM

zenfit, Natasha, in different stoves (even of the same brand) the temperature can be different, of course. But for some reason it seems to me that Romelbacher is power!))) In my stove, the maximum temperature is 250 degrees, I checked. I hope yours too. It is best, of course, to purchase a thermometer for the stove, they are not expensive. And check your stove specifically for compliance with temperature conditions.
By the way, I looked at my notes for baguettes, I warmed up the oven to 230 degrees. Baked for 20 minutes at a temperature of 230 degrees, baked for 5 minutes at 200 degrees. It turned out in time only 25 minutes.
It also seemed to me that after 3 burnt breads, the stove and I began to understand each other better))) I just adore it !!! Always happy to help!

in aluminum molds 12 cm high, that is, you cannot put them on an average level. Will the bottom not be too fried?

I bake bread in the same form in an Energy oven with a volume of only 20 liters (the distance between the heating elements is 21 cm). There were never any problems with the bottom of the baking. In general, light cast aluminum molds for small stoves are the very thing that helps to evenly distribute heat, without burning. But from above it is too close to open heating elements, you have to watch and either cover with foil, or periodically turn off the upper heating elements.

[Ahtuba]

Ahtuba, Marin, you tell me very valuable things!
I bake pure rye bread in thick aluminum molds and the temperature for the first 10 minutes needs 250 degrees, then 180.
Sister Rommel1650 does not burn at maximum, but there is convection .. In general, there is something to think about.

Added on Friday 08 Apr 2016 2:00 PM

In general, light cast aluminum molds for small stoves are the very thing, they help to evenly distribute heat, without burning.

Of course! When such a fluffy hat sticks out of the mold, My bread barely peeps out, so the top does not seem to suffer much from the close top ten. Thank you, now I know that there is no chance of burning in thick aluminum!

Guys, I have no such problems at the Shteba. Amazing pechura. Simply amazing: uniform, neat, more than delicate given my eternal laxity.
I do not decrease or increase anything. I know, if the top is redder and appetizing, then it is the same below.

Rita, do you bake on convection?

I bought a Simfer М3626 mini-oven a couple of days ago. For two days I walk around her like a fox and think what to do. After reading the forum partly, I got the impression that I bought the worst thing possible. Yesterday I turned it on to ignite. First for 20 minutes. Then she stumbled beside her and decided for another half hour and turned on the convection. I felt it from all sides for heating. Expected the worst, considering the thin back wall. But either a little time has passed or something else, but it warmed up more from above than anywhere else. And so I could keep my hand at a distance of a centimeter calmly near the wall. The issue with heating is important for the simple reason that I bought it to shove it into the place intended for the oven, but for some unknown reason, during the repair in 2007, this hole was made to me in some strange size and modern ovens do not fit into it. Well, or I'm stupid in terms of the size and arrangement of ovens. As a result, the mini stove stands so that the sides to the walls of the cabinets are somewhere in the centimeter. I broke my whole head whether it is possible to put it that way. After warming it up and licking it from all sides once again, I climbed inside. Lick there too. And I ran into a problem of this kind - the baking sheet slides with great difficulty. We even have to push it through. turning this baking sheet back and forth, I found that it was crooked. Sat bent him back and forth, it became a little better. But there is one thing, the baking sheet has ALREADY scratched the walls of the stove. And there is an enamelled surface. Midnight dug the Internet and did not find anything. Who knows what this is fraught with? Maybe I haven't baked anything yet, take it to the store to hand it over? The notorious Technosila, oh I don’t like to hand over anything ...

Good evening. I also decided to buy a mini-oven for a summer residence. I choose between these two: Mini-oven Steba KB 41 and ELECTRIC OVEN ARIETE 976. They are the same in function. Only the volume of the ariete is more. Can you tell me which one is better? Thanks in advance for the information.

[Natusьka]

Natusьka, now googled about both stoves in different sources and there is a discrepancy with the dimensions. I personally would like to check it myself - measure it right in the store. It seems that the dimensions there are almost the same (or are still different), but then why is the volume of these different stoves so different? And still, even on the Ariete stove, different sources indicate different dimensions. And is there a volume that is indicated ?. And the exact height in general, in principle, is important to know for comfortable baking of bread in bakery tins, Easter cakes and other tall products. If there is not enough height, the bread can be fried to the upper shades during baking. I don’t know if you can measure the dimensions in the store? In Ariete, the height is indicated in different sources, different, somewhere 38 cm, and somewhere 33-34 cm. If the height is 33-34 cm, then this is about the same as that of Shteba, but it will probably be more reliable (there is a separate topic about Shteba, though it is 28 liters). Maybe some of the owners of these ovens will respond, although I don't remember if any of the girls have them.

Mila56, yes, the internal volume of ariete also seemed strange to me. Internal dimensions (WxDxH): 340x405x340 mm. From these data, if I think correctly, the internal volume is 46 liters, but everywhere they write 52. In fact, 38 will be enough for me. I am interested in the reliability and quality of cooking. And the price, of course, matters. She found Ariete for 12,000, and Shteba 15,000.If, of course, there is some difference between them, which seriously affects the quality of the prepared delicacies, then I am ready to consider a more expensive option. And if there is no difference, then why pay more, especially since a stove for a summer residence.

[Miralba]

Miralba, I also bought Simfer (only here it is sold under the name Neo).
I have it for 40 liters. I was afraid that it would be very hot, but the table on which it stands does not heat up at all, the shelves hanging behind the stove do not heat up either, only the top is very hot, I think for embedding it is necessary to leave 20 centimeters on top.
Yes, the baking sheet is difficult to insert, especially in a heated oven, but I found a way out - I warm up the oven with the baking sheet inserted, and shake off the baked goods on paper onto a preheated baking sheet.
Another nuance - the oven does not keep the temperature exactly according to the regulator, but higher by 40-60 degrees. I specially bought a thermometer for the oven, I'm guided by it. In general, I adapted, but from the beginning I was upset.


Still - I tried to bake in the attached round deep baking sheet - nothing works, it somehow screens the heat and does not let the baked goods turn red, everything just dries. I will try to use it for a gas oven to protect the bottom from burning.

[Natusьka]

Natusьka, like in those stoves from which you choose it is impossible to cook without convection? that is, if the upper and lower shades for baking are turned on, then convection works in automatic mode, whether you want it or not, it does not depend on you. And if a biscuit is being baked, then, as many girls say, convection is not needed for it .. Personally, I bake a biscuit without convection. Study this question. Well, their weight is about 12 kg. (If this is really so) indicates the reliability of the structure, the quality of the metal. Other stoves are lighter (6.5 kg to 8.5 kg approximately). Well, Ariette is far from the worst choice of all stoves. In addition, there is a guarantee, but this is probably easier when you buy at retail. Try to go and read in the topic of Shteba.

Added on Tuesday 19 Apr 2016 10:36 PM

If, of course, there is some difference between them, which seriously affects the quality of the prepared goodies, then I am ready to consider a more expensive option.

No, you can make goodies in both ovens.

Added on Tuesday 19 Apr 2016 10:58 PM

Another nuance - the oven does not keep the temperature exactly according to the regulator, but higher by 40-60 degrees.

This nuance happens very much in many stoves and because of this you should not be upset. I have been using my Rolsen stove for more than a year now and only recently bought an oven thermometer and tested the real temperature. It turns out that with the exposed 140 degrees. she (oven) gave out 175-178 degrees. Moreover, the maximum temperature was reached at the 19-20th minute of cooking. But I even saw without a thermometer what, say, with the set 160-170 degrees. my pastries were on fire. I realized this literally after the first test baking.

Mila56, thanks for the tip. I completely forgot about turning off convection. I'll go and read it more closely.

Good day! Are there any Rolsen KW-3026 owners here?
There are questions
1) Does the oven bake evenly? Does convection work well?
2) Does the case get very hot?

Added Wednesday 20 Apr 2016 05:33 PM

One more point) I need advice.
I want to place a mini oven under the microwave. The microwave weighs on the bracket. Is such a neighborhood possible?