Tabletop ovens, stoves ...

Hello everybody!

I want to buy a tabletop oven or stove to replace the stationary one in the gas stove. She got me. You can't get used to it. It does not bake, it dries. The bottom is always burnt, the top is very pale and so on and so forth.

Please tell us who has any information about tabletop ovens, stoves, mini ovens and so on ... Surely some of you use these at home ...

How good or bad do they bake? How comfortable is it with them? Is there any difference between baking in such an oven and a conventional oven? ..

There are many questions. I would like to hear advice on choosing from people who have actually come across such devices in their work.

Thanks in advance to everyone who responds with any information.

If you want to bake low-rise pastries quickly, such as pizza, pies, cookies, take a look at this topic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=457.0

[obgorka_gu]

obgorka_guThank you for such a quick response. Looked at the topic ... a little bit wrong. You are right about the height. I still need more in order to be able to bake the same bread (a la loaf), pies, cheesecakes ... To be able to squeeze at least some kind of baking dish into this device, etc.

If small volumes but with sufficient height, then aero grills and microwave ovens with convection

[obgorka_gu]

obgorka_gu, but what about the taste of products in such devices? Still, the microwave oven, even with convection, was not originally intended for baking muffins, or am I wrong?

[obgorka_gu]

obgorka_gu, but what about the taste of products in such devices? Still, the microwave oven, even with convection, was not originally intended for baking muffins, or am I wrong?

As far as I know, the wave mode can be turned off during convection and grill mode, and then it's just a small current oven

poiuytrewq! I was also at one time puzzled by the choice of an electric oven. The gas stove, by virtue of the circumstances, was with a cylinder and the stove in it was the height of waste. I was looking for an oven SPACIOUS and INEXPENSIVE. I scoured the markets and shops. Microwave with convection did not suit me - it was expensive (and I didn’t hear any good or bad reviews. It’s even worse to take blindly for that kind of money!) There were also problems with roominess - you can’t shove 2 sandwiches and everything And yet I found it! Called DELTA The Turks did it first. then bought a license for a plant in the Rostov region (without deterioration in quality)

Two electric heaters - above and below. Thermostat with a range of 80-260 * Timer for 60 minutes, the ability to turn off the upper or lower heating element (the second works) Baking tray -32 * 32cm (square) 2 pieces + round baking sheet with a rim 3cm also of the same diameter. You can take a modification with a grill (the electric rotary spindle rotates) - it will be 300-400 rubles more expensive. I bake in the oven a lot, a lot !!!! Trouble-free, it bakes great, cakes can be made just of a giant diameter (if the oven is in a round shape), breads also work out.
The price is not high. Last week I saw 1700r in the store. With an electric spit-2100. There are exactly the same ovens, but Turkish ones, made by KUMTEL, they are a little more expensive (within 3-3.5 thousand), there are even those with convection. Look in the Yandex search engine ..
After my successful purchase 4 years ago, my friends bought the same ovens, and everyone is happy. Our size!

poiuytrewq, I have been using a tabletop electric oven for 8-9 years. They gave it to me long ago. I am very pleased. Even when I was doing the kitchen, I did not order the built-in oven. Now there is a stove in the cabinet; when needed, I put it on the table.
I have Moulinex OptiChef. I only found a link like this

Something in Russia I do not see on sale. Five years ago I bought the same Tefal stove for my mother

I bake everything in it: buns, pies, bread, meat, etc., in short, everything that can be done in a conventional oven. The pastries are great! No problem!
There is a grill mode (heating only the upper heating element). The size of molds is only slightly limited (max.diameter 26 cm, max length of molds 30 cm, respectively, there are restrictions on height)

I had the same story. The gas oven does not bake. There was a binaton oven, but very small. Until the bread was baked, it seemed to be enough. And now we bought a large Redber oven of our production, with a grill with a chicken spit. I am very satisfied. Bread bakes very well, you can cook chicken. I haven't cooked it on a spit yet, but baked it on a baking sheet and in the heat. hose. My advice would be this: take not a small one, but a larger one, so that everything fits.

Small report ...

About DELTA stoves and their counterpart KUMTEL (see Answer # 7)):
In principle, DELTA is absent in Moscow, KUMTEL offers only one online store, after a call to which I no longer wanted to contact them.

Stoves Moulinex, Tefal (see Answer # 9):
Moulinex - found only microwave.
Tefal - roasters, not stoves.

Redber stoves (see Answer # 11):
There are such. But the volume is either 42 liters - a lot, or 16 liters - will not be enough. The only one caught on 25 liters, so it turned out to be with burners, i.e. stove + oven.

Here's what I liked:

- Delonghi EO 3835 A



Specifications:
Machine. signal off and readiness: yes
Skewer: yes
Internal lining: Durastone II
Internal volume, l: 28
Internal lighting: yes
Maximum input power, W: 2000
Grill power, W: 1300
Oven power, W: 2200
Crumb tray: yes
Baking tray: yes
Cooking modes: 5
Lattice stand: yes
Timer, min: 120
Thermostat, ° С: 60-230

True, it's a little expensive, and I don't know how it works.

What is most interesting, the entire Internet is replete with information from stores about stoves, but there are practically zero real reviews.

I'm waiting for more tips, suggestions ...

poiuytrewq, after your "report" I understand. what are you going to buy the oven through the online store? But it’s very risky if you don’t know exactly what you want! Probably, it would be worth to go to some "Electronic Paradise" or "Gorbushka" - because not all shops have Internet sites! They would be like. looked. have chosen. compared ... The girls were looking for a slow cooker, they dug the whole thing, no. and we went to the fair, and they are there at 33 vilyushki
IMHO consider and find out what to want from a thing-on the internet. and go to buy to a store or a fair. IMHO
Good luck with your choice!

[Cake]

Cake, but why is it nice to communicate with you. Thank you for such attention to the "young baker".

I will definitely do so, go shopping and see firsthand what and how. Far away, of course, but worth it. And then today all day I tried to find out the internal dimensions of the stoves (everywhere they indicate the external dimensions and the internal "displacement"), but I could not. Obviously, external dimensions are also important, but the size of the prototype is sacred. So all these consultants on their phones don't know anything ...

We will search, as the hero of Nikulin said in the film "The Diamond Arm" ...

Dear young baker, poiuytrewq!
I ask you very much to tell us later about your experience with the tabletop oven, because I also want to buy one for myself. But we in Tallinn have a very small selection of such ovens, and I want to order a similar one for my friend to bring me from St. Petersburg.

I have a desktop (or rather, it stands on the refrigerator) Moulinex. Outwardly, like a microwave. The volume is something 30-32 liters. Cool. Was. She dies on the sly (about 10 years old). Incorrect temperature conditions. The maximum speed is 260, but in real life only 180. I tried to find something similar. There is nothing. In Ukraine, at least, they disappeared for a long time. If I found one, I would buy it without hesitation. And so at least give me some.

If you get it, be sure to brag.

I once had a Novosibirsk oven with quartz heating elements. Hell is excellent. Tens could be turned on separately upper or lower or both; I kept the temperature set well. I plugged it in through a time relay - it turned out an oven with a timer. Tray length approx. 35, width approx. 26 cm. I still regret that I gave it to my friends when I moved to an apartment with a gas stove. Similar ovens are still produced in Novosibirsk, but the brand is different - it seems that one word starts with "G". I found it online, but just in the price list of an offline store.
Now I have a JetHotter built in China, mechanically controlled. Upper and lower heating elements, convection (fan on the side), timer that turns off after a specified time (up to 1 hour), backlight. The baking sheet is 34.5 cm long, it seems. The quality of the work suits, bakes well, but it was assembled carelessly - the fan had to be sorted out. And the "native" baking sheet quickly "peeled off". There are three levels for the baking sheet (a large glass form is included in the grooves, as in the family). But on two "floors" it is difficult to bake at once (the grate with its legs clings to what is below). I put a microwave grill stand on the bottom of the stove, and on the upper level - the "native" grid, and trays on both. It is hardly possible to place a solid loaf with a temperature probe in such an oven.
The benchtop oven test was in "Consumer. Home Appliances" No. 13 (Spring-Summer) 2007. Delonghi was there. The author of the review is Daria Aleksandrova, called "Mobile Kitchen". Look if it is published on the net

[akapl]

akapl, I did not find an article. Rather, it is possible to download the electronic version of this magazine from the "home site", but this is already paid.

Yes, unfortunately, the build quality of household appliances today leaves much to be desired, if it's not some fancy Brand. And even then, there are no guarantees that the next creation of "uncle Liao" will not be under the brand name of this Brand ...

akapl, and you do not accidentally know the capacity of your stove in liters? Now the displacement is fashionable everywhere ... I just want to make for myself a certain dependence of the displacement, the external dimensions of the stove and the internal dimensions of the baking sheet.

The displacement is not indicated on the stove itself. It is written that "convection oven. Power 1200 W". Approximate measurements of the internal dimensions of the oven: depth 28 cm, height 19 cm, width 34.5 (this is not entirely accurate - there are also imprinted beads of guides for the grate). Total - 18.54 liters. You can't put a goose or turkey in, but it's enough to cook in portions for a small family. The advantage of the model is the presence of a fully removable tray for crumbs and oil drops. The disadvantage is that the entire inner surface of the oven, including the removable tray, is made of aluminum. Washing is not easy.
In the oven, originally from Novosibirsk, there were heating elements - spirals in metal perforated, and on top of them - in glass tubes, they glowed during operation and provided some specific heating of the inner layers of the baked product. Convection was not yet invented at that time, but the result was pleasing.
As for Turkish ovens, we have a lot of them not in stores that sell exclusively household appliances, but in stores like "Everything for the Summer Resident", which grew out of old household stores and hardly have websites. Product of a different class and a different price category. Maybe you, too, on occasion, look in the selmag or from those wholesalers who provide the selmag? They themselves are not bringing them from Turkey.

I forgot to indicate the outer dimensions of the JetHotter. Width 49, height 30, depth (taking into account the front handle and legs that prevent it from being placed close to the wall) 36; open (with the door open) - 51. While standing on the work surface, after the renovation, the kitchen will be suspended at eye level on standard brackets for microwave ovens.

Hello everyone!

And yet it's Delonghi! I finally bought it. Only just brought her home. Monomakh's hat is heavy ...

In total, we have:

28 liters.

6 cooking modes:
Convection oven: top + bottom heating element + fan for cooking two different dishes at the same time without mixing streams.
Traditional oven: operation of the upper and lower heating element at the same time.
Grill: Operation of the top heating element for a crispy, appetizing crust.
Defrosting: very effective for quickly defrosting food.
Delicate cooking: to keep food juicy (fish, pizza, open cakes).
Reheat to keep food warm.

Internal coating "Durastone II": resistant to scratches, cleaners and high temperatures; guaranteed long service life without defects, easy cleaning and hygiene.

Interior lighting: to control the cooking process without opening the door.

120-minute timer: for programming a cooking time with automatic shutdown and end-of-cooking signal.

Accessories: wire rack, baking tray, lasagne tray.

Uf-ff-fff ... Tired, but ready to answer your questions. True, only with one hand ... I rub the stove with the other

poiuytrewq
what model number?

This is De'Longhi EO 3850 A.

[+]

Hello everyone!

What can I say - I'm very happy with my stove.

I set myself a goal today to impartially and carefully monitor how she behaves in business ... but, probably, I like her too much and it did not work out completely impartially.

So from the very beginning.

Assembling the stove at the level. No sharp, cutting corners, edges, edges, etc. for you. Everything is very smooth and pleasant to the touch. Nothing dangles anywhere, everything "sits" in its place and is firmly fixed. Solid +.

Complete set to the eyeballs: two protrusions + lattice. Everything is very well fixed (this is me about the transportation of the stove), nothing rattles anywhere and does not fall out. One "but". There are no instructions in Russian. This did not bother me, since I always prefer the English instruction to our translated one. How many times I came across bloopers with translation. And this instruction is not that big. Everything is in pictures, oven modes are painted, and of course general phrases about leaving and so on. Everything fits into 5 sheets. So on this point I also have +.

The first turn on is as expected - a little smoke and a burning smell. The heating elements burn and the factory grease burns out. This is honestly warned in the instructions. Smoke all only one minute. After 5 minutes, the air was already crystal clear. +.

The oven warms up quickly. Up to 200^about the stove warmed up in about three minutes, as indicated by the indicator (light bulb) on the stove. It's okay for me - +.

The oven door is one large heat-resistant glass. Inside the stove, when it is turned on, a backlight lamp is on. So everything that happens to the prepared dish inside is clearly visible and you don't need to open it - close the door +... At maximum heating, such a detail was found: the upper part of the door slightly moves away from the plane of the stove -... Apparently, this is due to thermal deformation of the material, or of the mechanism that keeps the door closed. When a hand is brought to the gap formed, only a slight warmth is felt, which means that a catastrophic heat leak does not escape. Most likely, you can, if you wish, adjust the door mechanism for a snug fit.

Stove control - no problem. Three mechanical adjusters. Everything is accessible and understandable: degrees, timer, modes (pictures are drawn, so you can't go wrong) +.

The inner surface of the stove and the surface of the oven pan are very easy to clean. Even burnt sugar (read caramelized at high temperature) easily fell off the surface without leaving a trace +.

Trendy, internal dimensions are as follows: width - 36 cm, height - 24 cm, depth - 33 cm.

In general, we have one bold +

If you are interested in something else, ask.

Well, here is the result of the work ...

Can you please tell me, I want to buy a Jethotter convection oven, 23 liters, and I can't understand from the description, but will it heat my food like a micro-wave, or do I need it only to cook food, and I also need to buy a micro-wave? It is very important to understand, please, I'm waiting.

[sister]

sister, it will be warming ...Just what do you expect from this stove? Do you only want to reheat food? Then you need to take the microwave. Heats up faster at times, does not heat up itself. If you want to cook, then there are already options ...

I don’t know myself ... I just don’t want a micro-wave, because I like making a grill and baking food in it. I had a broken micro-roller in which there was both a grill and a convection, it was very old, but now I look - a micro-roller with such functions is worth a lot, and I'm used to such. Here, and then they offered to take such a stove at a discount, for little money - 3 thousand rubles. so I think it's great for cooking, but can I heat a glass of milk and a plate of food?

so I think it's great for cooking, but can I heat a glass of milk and a plate of food?

It is too expensive, in my opinion, to heat a glass of milk in an ordinary oven. It’s necessary to wait until it warms up, warms up the glass ... And do not forget, the principles of operation of these stoves are completely different. Everything is heated in an ordinary stove, food and a plate. So it takes a lot more time.

I see ... thanks for the warning, otherwise I asked my aunt from whom I was going to buy, she says that this model and how the microwave works, but I did not find confirmation of this ..... now I probably have to buy an expensive micro-wave, so that the grill is both convection and microwaves: (((

[sister]

sister, if we are talking about this model "Jethotter HX-M231", then this is a convection oven and nothing more. There is no microwave in it.

Continuing my report on the DeLonghi oven ... It came to vegetable casseroles.

Yes, in general, everything worked out too. You can see the casserole here:
You could have used the lasagna baking sheet that came with the oven, but that would have required increasing the amount of food. And so, a baking sheet would be very suitable for this (high sides are what you need).

Made in the form on the lattice. The quality of burning through the volume of the oven was still at its best. The entire contents of the casserole are baked evenly, with a delicious crust on top. The whole baking process took ~ 10 - 15 minutes.

[poiuytrewq and others]

poiuytrewq and others, please tell me, how important is the presence of convection in an electric oven?

The situation is such that it is possible to buy the same Delonghi, but model 2135 (21 liters, no convection). So we think how practical it is or is it worth waiting for the opportunity to buy with convection.

And one more question - do you think 21 liters for an electric oven is enough? poiuytrewq, imagine that there is no convection in your oven and 7 liters less - would you advise buying?

Thanks for your help, I'll ask a couple more questions in the evening.

[poiuytrewq]

... please tell me how important is the presence of convection in an electric oven?

Convection is convenient, for example, when you are cooking two dishes at the same time in the oven. Accordingly, the trays are located at different levels and, theoretically, the upper baking sheet should "receive less" heat from the bottom, since it is farther from the lower heating element (and even covered with the lower baking sheet), and the lower baking tray - from above. Convection in this case is great. It forcibly mixes the air (heat) of the stove, thereby equalizing the temperature throughout the volume.

Another example of the use of convection is drying (meringue, fruit ...). With constant warm air blowing, in my opinion, the drying process is more efficient.

And one more question - do you think 21 liters for an electric oven is enough? poiuytrewq, imagine that there is no convection in your oven and 7 liters less - would you advise buying?

The question is rhetorical. It all depends on the volume of cooking ... 28 liters is enough for me just by the number of products (dishes) (the number of buns, for example) that I can cook at a time, and by the number, size of forms, containers that I can put in the oven ( for example, I manage to put 3 tins for cakes or one large pan for bread at a time ...).

Tell me, is there a possibility of installing an electric furnace (Delonghi 3850) on a crumb on a wall? How hot is the oven body during operation? Thank you.

[Antonioli]

Antonioli, heats up noticeably, after all, the oven. There are ventilation holes everywhere, on the sides and back of the stove body. There are even stops on the back of the case, so as not to allow installing it close to the wall.

As for the mount, I can only answer in the evening when I am at home

I'm just wondering if it can be mounted on a microwave bracket ...

I think yes. True, in my case, the stove is heavier than the MV, but I think the brackets will withstand. The only thing to consider is that the stove cannot be deeply planted on these brackets (against the wall, I mean), so it will protrude forward ...

Well, I looked ...

Tell me, is there a possibility of installing an electric furnace (Delonghi 3850) on a crumb on a wall?

If we are talking about some possibilities to screw the stove itself to the bracket (for reliability), then no. Nothing. Almost smooth back surface + stops-stops, so that there is a distance between the back wall of the stove and the wall.

Once again I carefully looked at the design of the stove, or rather its legs. Yes, it really is a tabletop oven ...

I'm just wondering if it can be mounted on a microwave bracket ...

I have a different tabletop oven, but it is on the wall that we will place it after the renovation of the kitchen. After all, the main thing is not a tabletop, "refrigerated" or wall-mounted oven - the main thing is to ensure air circulation around. And the position "at the chest level" for the oven is the most ergonomic.
Initially, they also thought about the brackets for the microwave. We examined them and realized that the price is not justified by the functionality. The brackets cost more than 400 rubles, they are designed for a solid mass + for the ability to fold them. They will never have to fold in their lives, my oven is much lighter than a microwave of a similar size, I will not store cast iron and glass dishes inside, since I use the oven almost daily. The stainless lattice shelves for microwave ovens offered in our area did not like the design - they look bulky and themselves are much wider than the existing oven. The first thought was to make a glass shelf (thickness less than laminated chipboard) of the required size. And then we carefully examined the design of the oven legs and made sure that they are removable, easily screwed together. We bought long metal brackets for the shelves of built-in cabinets in the furniture accessories department (it seems, 44 rubles each, such profiled corners, they come in different sizes). If necessary, we will drill additional holes in them. We will screw the brackets onto the wall (the husband says that, if desired, they can be mounted under the tiles), and we will screw the oven to them at the required distance from the wall. In this position, the oven will ventilate even better than in the tabletop version.

[poiuytrewq]

poiuytrewq, please tell us if the temperature of 240 degrees is enough for baking bread? And isn't the volume too small? I have a gas oven that bakes very badly, I cannot buy a combined one - a gas stove plus an electric oven, since the cable of our house is not designed for such power. I need an oven just for baking. Bread, pies, cakes ... Do you make good pastries? Are you satisfied with the oven? And whose assembly?

I've been surfing the Internet for three days. The choice, to be honest, is not great ... But I also came across this model: Tabletop electric oven LUXELL LX-3520 Turbo

39 liters, temperature range 80-320

But the manufacturer confuses. Either they don't write it at all, or Turkey, or Russia .. What do you say? I'm already completely confused. I would like to buy and enjoy, finally, good pastries ...

[Gasha]

Please tell us if the temperature of 240 degrees is enough for baking bread?

Gasha, I bake almost all bread at a temperature of ~ 180^aboutC. This is more than enough.

And isn't the volume too small? I have a gas oven that bakes very badly, I cannot buy a combined one - a gas stove plus an electric oven, since the cable of our house is not designed for such power. I need an oven just for baking. Bread, pies, cakes ...

With volume, the situation is more complicated. When I was choosing a stove, I had a clear idea of ​​what volumes I would operate with (i.e., a stove). Standard forms (for baking cakes, muffins), which I had before the oven, they all fit into it normally. I deliberately measured the largest mold and based on its dimensions I chose the inner size of the oven. Sometimes, however, to bake, for example, pies, cheesecakes, etc., you have to bookmark twice. Still, the baking sheet is not very large for this purpose. But, since pies are baked much faster, then making 2 - 3 passes of baking, I think, is not such a problem ...
My gas oven also bakes disgustingly. This was the reason for buying an electric one. Yes, you've probably already read my story.

Are you making good baked goods?

Simply amazing! After my "no" pies from the gas oven, this one turns out to be just masterpieces - soft, with a golden top ... in general, as it should be

Are you satisfied with the oven?

I am very pleased, and every time, taking out the next portion of flour, I catch myself thinking: "and why did I suffer for so long with the old oven and did not buy this one right away?"

And whose assembly?

The assembly, in my opinion, is China (the box has already been thrown away) ... but China, it seems, is factory-made. The assembly is of high quality, no complaints.

I've been surfing the Internet for three days. The choice, to be honest, is not great ... But I also came across this model: Tabletop electric oven LUXELL LX-3520 Turbo

39 liters, temperature range 80-320

But the manufacturer confuses. Either they don't write it at all, or Turkey, or Russia .. What do you say? I'm already completely confused. I would like to buy and enjoy, finally, good pastries ...

It is difficult to guess something with the manufacturer now - a visual inspection is still needed. At first I also wanted to take 39 liters (there was such a model), but then I changed my mind - it is very large in terms of dimensions, and you can't really run away with me ...
Maybe I'm not a big specialist, but 320^about - this, in my opinion, is a lot.

As an advice ... Take the stove - definitely. Baking is becoming a pleasure in every sense. As for the model ... You are not far from Moscow (or am I wrong?) ... There is a good selection of stoves in Moscow online stores, so somehow you will take it home. They say that "one cannot carry his own burden." I checked it myself.

If you have any questions, please. I will answer with pleasure.

[poiuytrewq]

poiuytrewq I don't even know how to thank you, thank you so much for such detailed answers. I will definitely pester you with questions as soon as I buy a stove ...

And what forms (from what materials) do you use?

The thing is, I'm obsessed with rye bread ... the more rye flour, the better. Did you bake rye in the oven? Can the dough be allowed to stand with the light on? How to steam humidify? To bake hearth bread, you first need a temperature of 250 degrees, and then lower it after 5-10 minutes to 220. Are such machinations possible with the regimes existing in Delongy? Can I use a cast iron rooster or thick aluminum molds?

And what forms (from what materials) do you use?

I tried a lot of different ones (silicone, ceramics, porcelain, Teflon ...) and came to the conclusion that the best forms for cakes, muffins are aluminum molds. The dough is best baked in them and the color of the crust (not the top one, it turns out so beautiful, but the bottom and side ones) is the most "correct". Here I am such an esthete.

The thing is, I'm obsessed with rye bread ... the more rye flour, the better. Did you bake rye in the oven?

No, not baked. My family members prefer wheat bread and sweet pastries.

Can the dough be allowed to stand with the light on?

Heard many times about this method.Can a light bulb really provide enough heat for a comfortable test approach? .. I don’t presume to judge.
Besides, in my stove the light comes on only at the same time as the heating elements. You cannot enable it separately. For me, so much better for this (raising the dough) is just HP.

How to steam humidify?

If necessary, I put a saucer of water.

To bake hearth bread, you first need a temperature of 250 degrees, and then lower it after 5-10 minutes to 220. Are such machinations possible with the regimes existing in Delongy?

Easy. Everything is very convenient to switch on the fly.

Can I use a cast iron rooster or thick aluminum molds?

Easy. It's not a microwave. And the power, I think, is enough. The main thing is that the rooster fits into the oven.

Dear Gasha!
I have a JetHotter tabletop oven built in China.
About molds: baked in thick aluminum (bakery for tin bread), on thin aluminum and tin baking sheets, in glass. In all cases, the result was satisfactory. I used to make pizza even in a cast-iron frying pan, but lately I don't use cast iron - there are easier forms.
As for the rooster, it may turn out that although formally it fits into the oven in size, in reality there are no grooves in the oven for setting the grate at the desired level. So you need to measure carefully. You can use the "add. Devices" to create an "additional floor". For example, I use a microwave grill rack.
I did not bake pure rye, but half rye (I took the recipe from this site "7 cereals" as a basis, replaced half of the flour with rye + added rye flakes and rye bran) turned out well, much better than in a bread maker (I have it a veteran, special mode for there is no rye bread in it). I used a yoghurt maker for proofing.
For steam humidification, I use a metal plate with water, which I pour almost boiling from a kettle.

[akapl]

akapl , thank you for responding ... Tell me, please, what is the volume in your stove? And, forgive me for the stupid question, where do you put a plate of water? I correctly understood that you still baked the bread in the duck ... You used a grill stand, right? That is, in principle, is it possible?

Dear Gasha!
The dimensions of my oven are detailed in this thread above.
I didn't bake in a cast-iron duck, because I don't have one. In what hell - listed.
Used a plate of water when baking French baguettes. The baguettes were placed on a baking sheet on the top or middle "floor" of the oven, and a plate of water was placed below on a microwave grill rack at the bottom of the oven.
Is it possible "in principle" to argue is useless. It's more logical to try. In any case, the degree of temperature control in an electric oven is several times higher than what you are used to with a gas oven. Choose a model with the possibility of both separate and joint inclusion of the upper and lower heating elements - you can brown the top or bake the bottom, if necessary. It is very good if the model has convection. It is convenient when there is a timer that turns off the oven (but if it is not there, you can separately buy a time relay and turn on the unit to the outlet through it - then the baking / shutdown time will be set on the relay, and not on the oven panel).
It seems to me, than to talk about "in principle", it is easier to buy and be convinced by your own experience. Moreover, when it comes to ordinary offline stores, no one canceled your right to return the goods within 14 days. True, about household appliances, you need to clarify with the department for consumer protection whether this provision of the law applies to it.
Good luck!
Anna

[Gasha]

Can a light bulb really provide enough heat for a comfortable test approach? .. I don’t presume to judge.

when only the light bulb is on, after 20-30 minutes inside my oven the temperature rises to 35-38C.so it is quite and even very comfortable to stand, and if you still put a saucer of boiling water and turn on the convection - you can catch up to 45 degrees, yes, and also - my oven has a starting T 40C. I sometimes turn on the heating for 40, if the proofing requires it - it's convenient. check how much heat is in your future oven.

Gasha, Galyun, you check whether the heating elements are closed - if they are not covered with the bottom or ceiling of the oven - it will not be possible to splash boiling water on them so that there is steam. and you can't really inject it out of a spray bottle - you can get on the upper heating element to put a saucer with boiling water doesn't help much - steam does not evaporate under pressure ...

I received a notification by mail about the answer in this thread, I immediately remembered how they helped me here with the choice of an electric furnace. So, we bought a DeLonghi 3850 oven half a year ago, we are very satisfied! We make pizza, bake meat, bake non-yeast muffins, cottage cheese casseroles and much more

Thanks everyone for the help!

Hello everyone! I really want to learn how to bake. I live in "Khrushchev", where the wiring is not very strong. Please advise some not very "strong", but good tabletop oven or oven without unnecessary "bells and whistles".

Well, as I promised, I'm bragging ...

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and the first baking

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My model is Delogi 3850-A. Convection, grill, heating mode (that is, you can keep cooked food warm), three levels, two baking sheets: flat and deep, wire rack, timer, electric light, volume 28 liters. At first I was worried that the volume would be too small, but it turned out to be what I needed !!!

And there is also a defrost mode ... here ...
To say that I am satisfied means to say nothing ... The stove is just a miracle !!! I don't believe my happiness ... By the way, a large cauldron fits perfectly into it ...

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Hurrah !!! I bought the same today DeLonghi 3850
Although the super-duper itself has a built-in electric oven with sensors, food readiness probes, sensors for about 1500 euro. For 3 years that I own it, I have not even opened it even once. The soul did not lie to cook in it. Why I don’t know .... But how I saw this ugly, not fashionable, with mechanisms from the Eureka washing machine for 1970, especially with a signal of the end of work, I immediately wanted to buy and cook it. Installed immediately, washed, calcined, ventilated and tomorrow I will COOK something !!!!
Let's share our "best practices". Who prepares what, what installations, how it turns out. Please write, very interesting. I will write the same.

At maximum heating, such a detail was found: the upper part of the door slightly moves away from the plane of the stove -.

Initially, my door is not covered by about 2mm. But even with full warming up, it does not go anywhere anymore. I heard somewhere that they do it on purpose on stoves with high temperatures. Is it all for everyone or for me alone?