Rustic stove
I appeal to oven users!

My oven fan has broken. The master's verdict is to unambiguously change (the bushings are worked out, an awfully loud unpleasant sound is heard during operation).
The oven is imported, the fan + replacement will result in a tidy sum. The master advised that you can completely abandon convection and oven as in the good old days using the "upper heating element + lower heating element" or "grill" modes.
About meat and fish, I agree. But what about the "dough" products?

THOSE WHO FURN A LOT IN THE OVEN - do you use convection or is it okay to bake without it?
Celestine
I bake often, but I have not and never had any convection, to be honest, I don’t know if it’s better with it. When not, then it seems to be unnecessary
Elena Bo
I don't have convection, but I bake often and everything works out. Convection is good because you can bake 2 baking sheets at once. And without her, only one at a time.
Rustic stove
Celestina and Elena,
but tell me then pliz,
what temperature do you set for the test?
I do not set it with convection above 160 degrees otherwise the nafik burns, with simple heating the same?
Andreevna
Rustic stove, I have convection, but I practically do not use it. Maybe a habit, although the stove has been around for a long time. The main thing is that all tenns work, and you can safely do without convection.
Tanyusha
I always bake with convection. Once and nothing burns. It's just that convection is faster and the crust is better. I bake at t = 200C. True, my convection is different, you can put it with a grill, you can simply with top heating.
Celestine
Quote: Rustic stove

Celestina and Elena,
but tell me then pliz,
what temperature do you set for the test?
I do not set it with convection above 160 degrees otherwise the nafik burns, with simple heating the same?

180-200 degrees mostly, if you need a crust, grill for a couple of minutes. turn on
Elena Bo
I bake every little thing at 180, and if with one large pie, then you can put 200. In general, it all depends on the oven. In the old stove at 220, it was necessary to bake longer than usual, and the bottom burned, although it baked at the very top. And in the new one everything is just fine
Anastasia
I bake with convection - I really like the fact that the products are evenly baked both at the door of the stove and at the far wall. Without convection, it often happens that the baking sheet has to be turned over on one side, then on the other inward, since the temperature is higher in the depth than at the door.
musyanya
Is it realistic to dry meringues if there is no oven, but there is a micro with convection? I made cakes for the cake, dried at t140, an hour and a half, the cakes were dry (and inside), but did not rise at all, the color is almost white, with a slight beige tint.
Rustic stove
Quote: Musyanya

Is it realistic to dry meringues if there is no oven, but there is a micro with convection? I made cakes for the cake, dried at t140, an hour and a half, the cakes were dry (and inside), but did not rise at all, the color is almost white, with a slight beige tint.

and where should the meringues go up? they dry, that's all.
Gin
musyanya, do you make meringues or meringues? meringues are "dried". at a temperature not exceeding 100 degrees Celsius. if the temperature is higher, the following unevenness will occur - a crust will form on the outside, which will prevent your meringues from rising.

about convection, I can say the following (for me) - everything is in order with the meat, but no baking works - it dries and flattens - I am nostalgic for a conventional oven.
Rustic stove
Quote: Gin

musyanya, do you make meringues or meringues?

Girls, enlighten how they differ from each other? I seem to be in the dark
Lenusya
Subscribe to the request Rustic stove , always believed that meringues and meringues are one and the same
Gin
all my life I believed that meringues are not dried in the oven, and meringues - yes. I climbed the sites. and no one distinguishes between them.
Rustic stove
Quote: Gin

all my life I believed that meringues are not dried in the oven, and meringues - yes.
And if not in the oven, then where?
According to Wikipedia, these are the names of the same, but from different languages:
Meringue (from French meringue - meringue; German Baiser - meringue) is a French dessert made from whipped with sugar and baked egg whites.

as a matter of fact. I have been baking these meringues since school, I don’t remember they ever went up. They just dry up, remaining the same size.
Mams
If more than 100 degrees - then they swell at first, and then wrinkle, fu ... Merengue and meringue are really the names of the same dish. Both words are from different languages. Different countries call it differently, the essence is the same

If absolutely correct, then in a German book I wrote that they are dried at a temperature of approx. 80 degrees, with the oven door ajar, about 2-4 hours.
musyanya
Thanks for the clarification! I made cakes for Kiev cake, maybe I didn't understand the meaning until the end, it was written:
"6. Put in the lower part of the oven preheated to 170C.
7. After 20 minutes, reduce the temperature to 150 and bake for another 1 hour 40 minutes.
8. The cake should be doubled. "

Therefore, such a question arose.
By the way, in the same micro baked buns, puff pastry pies, rum baba, pizza, it turns out fine, the most important thing is not to put the baked goods directly on the plate - in such cases, the top is on fire, the bottom is white and damp inside (you need to put it on the grates).
And by and large, this is torture, baking in a microwaves, cramped, I burn my hands all the time ... Also, sometimes a normal oven is not enough, although a cartoon helps out, you cannot make meringues and you cannot cook something large.
Arishka
I recently bought a Hephaestus gas stove with an electric oven. And there are so many functions in addition to heating elements: an electric grill, a fan, a turbo grill ... is some of this convection? can someone tell me a link - for which recipes and when to include it? something did not find a similar topic ...
Mila007
I recently bought a Hephaestus gas stove with an electric oven. And there are so many functions in addition to heating elements: an electric grill, a fan, a turbo grill ... is some of this convection?
The fan is with convection.
As I bought a new oven with convection, now I have no idea how I used to do without it. Pies, pies, buns, meat, fish - everything turns out with a wonderful crust. I bake 2 baking trays at once. It is baked wonderfully! In general, those who are going to change their old oven to a new one, I recommend buying with convection. If baking with convection, then include 10-20 grams less than indicated in the recipe. I bake pies at 170-180 gr. with convection. So rosy at the exit
zalina74
And I bought Burning. Say "Ventilation Heating" (only hot air from a fan is shown in the picture) and Convection with a grill are different things? Instructions in Polish. If only it was in English ...
tatalija
I have Gorene, five years already. To be honest, there are 4 types of ventilation, how to understand them. When I bought it, I found an approximate listing of functions. There is a convection + grill (good for pizza), then just convection on which, as it is written, it is good to bake at once at 2-3 levels, then convection + bottom heating, here on my own I will tell you to bake chicken and all kinds of casseroles, I like it here , and there is also a fan operating mode, like nipisano it is good to bake fish with vegetables. Two convection jobs with the addition of top or bottom work, that's understandable. But I didn't understand the difference between the designations of convection and fan. Although I bake the fish on the fan icon. It only seems to me that it seems like the fan works quieter in the mode, although .... I bake on convection (it turns on closer), or in the traditional way, I need to try baking in fan mode, whether there will be a difference or not
dopleta
Quote: zalina74

And I bought Burning.Say "Ventilation Heating" (only hot air from a fan is shown in the picture) and Convection with a grill are different things? Instructions in Polish. If only it was in English ...
zalina74, I have different functions. Even the icons for designation are different - the fan circled and placed in a square is just ventilation heating, and a fan without a circle in a square with teeth on top is convection with a grill.
Gypsy
And now I am also with Gorene. I bought Bellers, which, in secret, is also Gorene, and then refused and bought in another store the newly appeared Gorene with the same 9 programs, but the design is super, the price is super cheap, but there is no glass pan and no (oh horror) timer .. I haven't baked it yet, but yesterday I finally ignited it .. it stank for a long time
leka
It's been a year since we bought email. Zanussi oven, I'm not overjoyed .. I bake every day - I bake only on convection I can put 2 biscuits on 2 trays at once, I can bake 3 cakes on a honey cake at once ... very convenient. Saves time and energy
Aunt Besya
And I use convection willingly if you need to cook at different levels (I have a Kaiser)
zalina74
Quote: dopleta

zalina74, I have different functions. Even the icons for designation are different - the fan circled and placed in a square is just ventilation heating, and a fan without a circle in a square with teeth on top is convection with a grill.
So my icons are different, the modes are different. I don’t understand which mode is preferable for Ossetian pies: you need to bake quickly and not dry (despite the temperature of 275 degrees with classic heating, the top + bottom of the cake was baked for a long time, although it remained soft ..). Let's experiment.

By the way, on "Ventilation Heating" I baked curd rolls with banana - at once on 2 levels: they were baked evenly. So convenient !!!

If the photo is unnecessary, the moderators will delete
ksyushik
And I also have a Combustion stove, combined. Already 5th year. All these functions are there, but I do everything as it is written in the instructions, and I bake mainly on the upper / lower heater. Probably not quite figured it out, but now for a month I have not used the stove at all, only cartoons.
But during this time I have already erased everything on the pen with the programs - I have to open the instructions and see how it is drawn there, and now, thanks to all of you, I will try new programs.
zalina74
Actually the photo shows uniformity cooking. I understand that this is due precisely to convection.
Gypsy
I read reviews on burning stoves (bellers) without convection people wrote that they also bake evenly. And with convection, of course, it should be better, people bake three baking sheets at the same time.
Gypsy
oooy .. my cheto is so unevenly baked now, maybe it's my fault, at first I chose the wrong fan with the lower heating, but I needed a fan in a circle. Maybe the paper is wrapped, I shoved the baking sheet on the wrong side - with a bevel to the wall. Now I'm bothering.
Andreevna
Girls. I also have Gorene. I bake everything on a fan, which I call convection. Everything always works out great, I love this mode. First, I heat the oven up and down without a fan, then. when I have already loaded everything into the oven, I switch to the fan.
Gypsy
It is better not to use the bottom heating for baking, just put it on the fan.
Gypsy
Quote: Andreevna

First, I heat the oven up and down without a fan, then.
ABOUT! I did the same just switched to the lower heating with a fan and saw it
Oven: is convection necessary or ...?

then she unfolded the baking sheet and, out of fright, not only changed the program, but increased the temperature .. otherwise they were baked longer than they should have, of course, overcooked it a little: mda, but I’ll do it quickly:

Oven: is convection necessary or ...?
Oven: is convection necessary or ...?
Andreevna
Girls, I scanned you about baking in Gorenje, maybe someone will come in handy. I really don't know, can you see?

Oven: is convection necessary or ...?
Everything, of course, is conditional, only on personal experience everything will be true. For example, on ventilation heating, you can put several trays in the oven, I often put two. Well, the time is pretty approximate.There is also meat and fish, as well as canning.If necessary, I will scan these pages too, no problem
Gypsy
Quote: Zest


Gypsy

and what did you bake so interesting?
this Jerusalem bagels are delicious
Oven: is convection necessary or ...?
Andreevna
No sooner said than done, catch:
Oven: is convection necessary or ...?
Gypsy
Yeah, well, you said, I don’t know how to get bigger, as I haven’t tried the current, it doesn’t work, and that's it. Maybe you can somehow copy it to yourself and increase it in ASDSee. Can someone else tell me how to do it?
Here in canning, just the bottom heating + fan.
Gypsy
It appears like this, when loading into a radical, then you need to uncheck the checkboxes Reduce to and Optimize format
then your photos will be of the size that you took them yourself (of course, everything is within reasonable limits)
dopleta
Quote: gypsy

Andreevna, thank you very much! And then I do not have instructions in Russian on the Internet, too, did not find it, the Russians on the site is empty, in Ukrinsky everything is in Ukrainian .. and the Slovaks in any languages ​​except Russian.
Gypsy, how many levels do you have? Andreevna gave instructions to Burn with two levels, apparently. My level instructions are different. And in terms of conservation, I have differences.
Zest
Quote: gypsy

I have five levels, but what makes a difference?
Here's a stove:

I also have five levels. I think that in any way, the baking sheet should be tucked into the lowest or second from the bottom.
ksyushik
Oh, and I also have 5 levels, and there is no separate lower heater with a fan, but there is heating from above and below, plus the fan is working, so there is nothing for canning
dopleta
Quote: gypsy

I have five levels, but what makes a difference?
Here's a stove:
Changes. For me, for example, a lot of baking needs to be cooked on the third level. Your photo has not opened for me. Throw off the model.
Gypsy
Quote: Zest

Gypsy

no, in order to humanly expose the recipe, give your photos
teases only yes sends to foreign sites
Well, this one ... I'll arrange it somehow, we'll gobble these up, then I'll bake it like a human and I'll take a picture not burnt

dopleta, replaced the photo with my own, model B2-ORA
dopleta
Opened, saw. Our levels are the same, with the only difference that I also have telescopic guides. So, in the instructions for baking, I in most cases indicate the 3rd level.
Gypsy
But how to bake 2-3 baking sheets at once?
I, however, only had two baking trays: shallow and deep.
MariV
Quote: Andreevna

Girls. I also have Gorene. I bake everything on a fan, which I call convection. Everything always works out great, I love this mode. First, I heat the oven up and down without a fan, then. when I have already loaded everything into the oven, I switch to the fan.
Gypsy
It is better not to use the bottom heating for baking, just put it on the fan.
How I got carried away with bagels, I just realized what the topic was about - I also have an oven with convection, Kaiser, 5 levels. I tried to put several baking trays - it didn't work, I put it on the fan (convection) to warm it up, then - sometimes - I just switch to the oven mode. It was that just baked with bottom heating. Plenty of room for creativity!
dopleta
Quote: gypsy

But how to bake 2-3 trays at once?
Yes, this is for Gd's sake! I just write that there are discrepancies in the recommendations in different instructions for different models. And when heating the top / bottom, it is recommended to use no more than one level, and on ventilation you can use several levels and even make different types of baked goods.
Andreevna
Quote: dopleta

Gypsy, how many levels do you have? Andreevna gave instructions to Burn with two levels, apparently. My level instructions are different. And in terms of conservation, I have differences.
No, I have only 4 levels, it is just recommended to put baked goods on the 2nd level. If in convection mode, then I put on the 2nd and 3rd, that is, two baking sheets are baked at the same time. The grill, for example, is already the 4th level, i.e. the topmost one. Well, approximately. Well, whoever has five of them, then also the topmost one is the grill.I also have telescopic guides, with the exception of the very bottom-1st.
Zest
Quote: Zest

I also have five levels. I think that in any way, the baking sheet should be tucked into the lowest or second from the bottom.

This is me about conservation.

dopleta

And what does your instruction say on this topic? Mine is silent, although there is convection with a different heating method.

Also recommend mainly the 3rd level for baking. During my use, I developed a completely different practice - bread, buns, muffins are much more like baking on the second bottom, first the bottom heat with convection, then - general convection. On the third and fourth shelf only when using a grill or convection grill.
dopleta
Quote: Andreevna

No, I have only 4 levels, it is just recommended to put baked goods on the 2nd level.
Sorry, I just put it wrong, but that's what I meant - depending on the number of levels, the recommendations in the instructions change. The 2nd level is recommended for you, I have more than the 3rd level. That is, your instructions are not suitable for all models.

Quote: Zest

This is me about conservation.

dopleta

And what does your instruction say on this topic? Mine is silent, although there is convection with a different heating method.
Zestin order not to scan again, I will duplicate the table Andreevna with your own remarks, okay?
dopleta
Quote: Andreevna

No sooner said than done, catch:
Oven: is convection necessary or ...?

Differences: temperature 180 * С, before boiling:
berries ~ 30 min, leave in the oven for 15 min.
Fr. with cost. ~ 30 min.,
jam ~ 40 min.
cucumbers 30-40 min.
beans, carrots 30-40 min., after boiling, switch to 130 * C 60-90 min.

Differences are minor, but still there.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers