Electric mini-oven: its advantages, principle of operation, how to choose the right one

Instructions: how to use an electric stove

Due to its small dimensions, the oven will not take up much space in the kitchen. The models have intuitive controls that are understandable even to inexperienced cooks.

To start using an electric stove:

1. Turn on the device and select the desired temperature mode.
2. Wait 15 minutes for the inside of the oven to heat evenly.
3. Place the dish inside and turn on the timer.
4. Wait for the beep, check the food is ready and turn off the oven.

Electric models are safe to use, but place a large load on the electrical network. The service life of the devices is limited to 3-5 years, because heating elements quickly fail.

How to choose

The theoretical justification for choosing a particular model is very large-scale, because in addition to the presented characteristics, there are a number of certain little things that rarely anyone pays attention to when purchasing.

Multifunctional device

Among such little things may be a protective coating on the inner surface. It will protect the oven from exposure to temperatures and mechanical treatment when washing the appliance. The question of how the door opens is rarely asked, but over time, users begin to leave reviews indicating that the safest way is to rotate the door relative to the vertical axis.

If there are children in the house, then the “cold glass” option will come in handy. This is a special thermal protective coating installed on the inside of the door. As a result, you can safely touch the glass from the outside.

The presence of an extension cord will allow you to install the electric oven in any place in the kitchen, regardless of the distance from the outlet, but when connecting the plug, a switching phenomenon is inevitable, which results in loss of electricity and heating of the contacts. Therefore, you should pay attention to the length of the device's own cable.

Good to know: Stove-fireplace with stove, we are considering brick and cast iron options

It is not possible to calculate power consumption. A similar calculation based on the number of family members will help you navigate it. It is believed that you can prepare a full meal for 2-3 people in an oven with a power of 0.6-0.8 kW. Further, this value increases linearly, depending on the number of eaters. The remaining indicators are selected in accordance with the presented list of device characteristics.

Stove from an Italian brand

Main functions of an electric furnace

Use an electric oven to cook and heat food: meat, baked goods, desserts. For convenience, the models are equipped with additional functions:

• Timer. Allows you to set the exact operating time. When it is finished, the oven will beep or turn off automatically.
• Convection. This function is necessary for uniform baking of dishes. Depending on the model, it can be dry or wet.
• Built-in grill. Additional heating elements are installed in the upper part of the oven. They help create a crispy crust on meats and baked goods.

You can use an electric oven to defrost food, dehydrate vegetables and fruits, and sterilize dishes.

Electric mini oven: characteristics and functions of the device

To avoid overpaying when purchasing, it is important to decide which features you need and which you can do without. You need to calculate the place where the mini oven will be installed. Take into account the presence of an outlet, as well as the characteristics of the device.

Power and volume

Mini ovens are not always small, because the power of the device depends on the volume. The smallest models have an internal chamber of 8 liters and a maximum power of 600 W. In such an oven you can only heat, defrost and cook small portions.

The largest volume of the oven is 100 liters, and dimensions can reach 54 cm depth, 68 cm width, 64 cm height.

The most common electric mini-ovens have a volume from 12 to 50 liters. The power of the device can exceed 3000 W and depends on the number of built-in functions - convection, grill, cooking modes.

When purchasing, it is recommended to pay attention to energy consumption class A, A+, A++, as the most economical. It is important to consider that the greater the power, the greater the electricity consumption.

Control

There are two types - mechanical and electronic control.

Electric mini-oven with mechanical mode switching , lower in price and more convenient to use. Rotary handles last a long time and do not break.

Models with electronic control are equipped with a display that shows the cooking mode and the set time. You can create a cooking program according to the recipe. Having loaded the products and set the cooking mode, all you have to do is wait for the oven to turn off and take out the finished dish.

Many modern models are equipped with indicators: heating, readiness, operation, temperature and thermostat. The oven's auto-shutoff function is necessary if you are distracted or forget about the oven's operation. Most roasters come with countdown timers. It can be set for a duration between 15 and 180 minutes.

Oven interior

This parameter is worth taking into account, because it determines how easy it will be to care for the surface.

Stainless steel. A fairly common stainless steel coating, durable and easy to maintain. Can be cleaned with any detergent.

Hardened enamel. Ovens with an enameled inner surface are most common. The surface is easy to clean. Enamel coatings are easy to clean and catalytic. The second type of coating has self-cleaning properties under the influence of high temperatures. After use, just wipe the oven walls with a napkin.

Alloy of aluminum and zinc. The working surface is very durable, scratch-resistant, and environmentally friendly. Possessing high performance, more expensive than enamel or stainless steel.

Work safety

The electrical appliance becomes hot during operation and can be dangerous. For protection, the case is thermally insulated, preventing the outer walls and handles from heating above 60 C.

A heat-insulating gasket must be installed on the door to prevent overheating. An additional child safety feature is provided on most modern models of mini-ovens.

Convection

Many microwave ovens and compact electric ovens are equipped with this function. Fans evenly distribute hot air from heating elements inside the chamber. An electric mini-oven with a confectionery oven allows you to cook faster, dishes are baked evenly and do not burn.

Grill

If the mini oven is equipped with a special spit, then at a temperature of the upper heating element of 180 degrees and above, you can cook shish kebab or grilled poultry. Most devices have a function for slowly moving the spit in one direction or the other, which allows you to create the effect of cooking over an open fire.

“The device may include one or two baking sheets, a spit, a tray for crumbs or sauce, a wire rack, and a pizza and lasagne pan.”

Selecting a mode for an electric oven

The maximum temperature of most electric ovens is 290 °C. Choose the operating mode based on the size and type of dish.

Top and bottom heating

This is the classic operating mode of an electric furnace. The upper and lower heating elements turn on simultaneously. The heat they generate creates a convection effect. The lower heating element is usually more powerful than the upper one. Hot air rises and cold air sinks. In this mode the following is prepared:

• savory baked goods;
• lasagna;
• fish;
• lean beef and poultry;
• stuffed vegetables.

The process occurs slowly, so the dish has time to bake evenly.

If you need to fry a dish from below, turn on only the lower heating element.

Top and bottom heating with convection

In this mode, heating elements work together with a convection fan located on the rear wall of the electric furnace. When it rotates, hot air is distributed faster inside the oven. Heat is applied to the dish more evenly, which allows it to bake better.

When cooking food using convection mode, reduce the indicated temperature by 30%. To maintain their juiciness, reduce the baking time. Use a fan for large dishes: cakes, casseroles, meat and fish rolls.

How does an electric mini oven work?

The operation of the electric oven uses infrared radiation, which affects products. Built-in heating elements are located in the bottom and top panels of the chamber. Some models provide additional heating of the side walls.

To ensure uniform exposure to infrared radiation and heating, mini ovens use convection. The built-in fan circulates hot air inside the chamber and distributes heat evenly in 3D mode.

An electric mini-oven with convection has important advantages. You can cook the most complex dishes in it. The food does not burn and it takes significantly less time to heat up and cook.

How to use the grill

The grill is a tubular element that is placed on the top panel of the electric oven. It generates heat using infrared radiation. The grill does not heat the air, but the surface of the food. Use it at the final stage when you need to brown the crust of dishes.

Place food directly under the grill. Warm it up before starting work.

What it is? Application area

The miracle oven is an electrical device consisting of two components: a deep base and a lid. A heating element is built into the lid, which distributes heat during the cooking process. Thanks to the unique location of the heating element, dishes do not burn, cook evenly, and retain their taste.

The capabilities of the miracle oven are impressive. You can fry and stew foods in it with a minimum amount of oil, because the ingredients do not come into contact with the heating element, which means they cannot burn. It can be used as an electric stove with a hidden heating element, placing the dishes on the lid. But the most important advantage of the electric miracle oven is the ability to cook excellent baked goods. Many ovens are imperfect in that the heat in them bakes the baked goods unevenly, and they turn out half-baked or burnt. In an electric oven, due to the even distribution of heat, even the most inexperienced housewife can make a delicious pie or cupcake that will have an equally baked golden brown crust on all sides.

Safety requirements

Using an electric oven is not difficult, but it is important not to neglect safety.

Observe the following rules:

• do not use the oven without grounding;
• do not leave operating equipment unattended;
• do not cook in containers that are not intended for high temperatures;
• do not keep flammable objects and liquids nearby;
• Only process and wash the oven when it is de-energized.

Check the oven's power cord periodically. If there are wiring problems or malfunctions, do not use the device until the problem is resolved.

The operating principle of the miracle electric furnace

The device works on a simple principle: the oven with the lid closed is connected to the electrical network, the heating element begins to heat up, and after 7-10 minutes the food is placed in the electric oven and closed again. The heating element distributes heat throughout the entire volume of the oven with the same power and speed, preventing individual parts of the dish from remaining raw or burning.

Despite its compact size, the device is highly efficient. While dinner is being prepared in the oven or a pie is being baked, you can place a frying pan or saucepan with another dish on the lid. The power of the heating element is enough for both sides.

For more information about the principle of operation and capabilities, watch the video:

To ensure everything is baked: useful tips

You can use an electric oven in the standard way - bake the dish at the recommended temperature. To keep food juicy, use a baking sleeve, baking paper or foil.

For casseroles, souffles and puddings, build a water bath. To do this, place the dish in a larger diameter container, then pour some liquid into it.

If you are baking, do not open the device unnecessarily throughout the entire process. Baste meat and poultry periodically with the juice that is released during cooking. Then the dish will have an appetizing fried crust.

When preparing flour baked goods, turn off the oven 15 minutes before they are ready and leave the dish to “rest.” To ensure the meat is juicy, follow the temperature specified in the recipe. The timer will help you remember to turn off the oven and take out the dishes with food on time.

When using an electric oven, remember that safety comes first - and then there will always be delicious homemade food on the table without the threat of fire.

Baking Recipes

In the instructions that come with the electric miracle oven, you will find a lot of delicious and simple recipes. In addition to them, we will present several other methods of preparing muffins.

Apple pie

Ingredients:

• ready puff pastry – 0.3 kg;
• sweet and sour apples – 3 pcs.;
• granulated sugar – 1 tbsp. l.;
• butter – 1 tsp;
• egg – 1 pc.;
• vanillin, cinnamon - a pinch.

Cooking method:

1. Separate ¾ of the dough. Roll out so that the sides do not rise higher than ½ from the bottom of the oven.
2. Grease the base of the device with oil and lay out the dough.
3. Peel and core the apples and cut into small cubes.
4. Place apples, sprinkle with sugar, cinnamon, vanilla.
5. Roll out the remaining dough thinly and cut into strips. Arrange them on the pie like a lattice.
6. Brush the pie with egg, close the oven with a lid and turn on for 30-35 minutes.

Berry cupcake

Ingredients:

• flour – 0.3 kg;
• milk – 0.15 l;
• sugar – 0.15 kg;
• butter – 2 tsp;
• eggs – 4 pcs.;
• baking powder – 1 tsp;
• small berries (lingonberries, currants, blueberries) – 0.2 kg;
• salt - a pinch.

Cooking method:

1. Beat eggs with sugar and milk until foam appears.
2. Add melted butter, sifted flour, baking powder and salt. Beat until smooth without lumps. The dough should have a consistency like thick sour cream.
3. Add pre-washed and dried berries to the dough and mix.
4. Turn on the electric oven to heat up.
5. Take the baking dish that came with the electric oven. Grease with butter, pour in the dough with berries.
6. Place the pan in the electric oven, close the lid and bake for 35-40 minutes. When serving, decorate with powdered sugar.

Pie with eggs, cheese and chicken

Ingredients:

• ready-made yeast-free butter dough – 0.4 kg;
• boiled eggs – 4 pcs.;
• suluguni cheese (or any other to taste) – 0.1 kg;
• boiled chicken meat – 0.15 kg;
• sour cream (or mayonnaise) – 4 tbsp. l.;
• green onion - several feathers.
• Salt, pepper - to taste.

Cooking method:

1. Knead the dough a little, sprinkle with flour and let stand at room temperature for 30 minutes.
2. Prepare the filling. Finely chop the eggs, chicken, onion, and grate the cheese. Mix the ingredients in a bowl, season with sour cream. Season with spices to taste.
3. Roll out the dough to fit the bottom of the oven, leaving low edges.
4. Lightly grease the base of the electric oven with vegetable oil and lay out the dough.
5. Spread the filling on the dough, and then pinch the sides inward so that the filling does not leak out.
6. Bake for 35-40 minutes until the dough is golden brown.

Required Features

When choosing a baby stove, you need to determine for what purpose you are buying it: to cook food, just heat it up (then it is better to buy a microwave oven), use it as an oven for baking, or as a grill.

And these ovens cannot always be called “baby”: the volume of the device ranges from 10 to 40 liters. And the forty-liter ones are not so miniature - there is enough space for dishes, so they are perfect for a classic family of the middle of the last century: parents, grandparents and two children.

A modern mini electric tabletop oven is equipped with many functions that do not depend in any way on the volume of the unit. But among all the wealth of equipment, you need to choose only those tasks that you consider necessary.

Grill – you can’t tell right away whether this function is one of the necessary ones. Most likely, yes, if you can’t imagine a dish prepared using frying or baking technology without a golden brown crust.

Convection is the ability to evenly distribute hot air over the entire internal surface of the stove. With this function, the housewife has the opportunity not to give up baking her favorite pies or buns. However, experienced users of mini ovens express the opinion that, for all their innovation, small electric ovens are not able to bake the dough as evenly and tasty as conventional gas ovens or old wood-burning ovens.

A mini oven with convection is a good idea for a summer house if there is no other opportunity to pamper your family with fresh baked goods.

Time sensor – necessary for convenience. The stove itself will signal the completion of the heating or cooking process, and the housewife, while the dish is being prepared, can calmly go about her business, and not constantly check: is it time to turn it off?

Details (dishes, number of grates) are necessary if you are going to use the stove to its fullest extent. That is, you will bake and fry in it, and not just heat it up.

Locking doors becomes a necessity when there are small, curious, ubiquitous citizens in the house. Blocking is the most reliable way to protect your child from burns and other troubles that may await him in the kitchen.

What can a mini stove do?

Almost everything is the same as its older (and big) brother - the oven: it stews, heats up, bakes, fries, and also, unlike all ordinary ovens, defrosts and toasts.

And all this, mind you, with its own small parameters!

The point here is not in size, but in providing housewives with maximum comfort and the ability to prepare a variety of dishes with minimal expenditure of usable kitchen space and minimal use of electricity.

Thanks to their compactness, electric mini-stoves have become even better travelers on the “city-dacha” route and back. It is impossible to imagine a more convenient kitchen gadget.

LiveInternetLiveInternet

Sunday, January 20, 2013 14:48 + in quote book Mini bakery or features of convection ovens Circulation of hot air in your convection oven ensures even cooking of food, at a lower temperature, and often in less time and with better results. "Help! I bought a new convection oven and don’t know how to use it.” I hear this question from many cooks who have just remodeled their kitchens, as well as from people who are interested in convection cooking but don't fully understand the importance and benefits of the appliance. The answer is simple: You can just start cooking something in a convection oven, and over time, understanding the science of cooking using convection, you will understand that in fact everything is much simpler than it seems at first glance. The result is obvious: evenly baked cookies and juicy meat with an appetizing golden brown crust. To understand the ease of use of a new oven, you just need to start using it. Soon, a convection oven will become an indispensable assistant for you. The easiest way to do this is to experiment with your favorite recipes, cooking at slightly lower temperatures and for shorter periods of time than using a conventional oven. But before you do that, or before you decide to buy a convection oven, read on to learn how these ovens work, how the different models differ, and what results you can expect from them. Recommendations for using convection ovens Following the recipe prescribed for a conventional oven, heat the convection oven to a temperature 14°C lower than the recipe suggests. However, please note that the food will cook faster (cooking time reduced by 25%) compared to cooking in a conventional oven, even if the temperature is set 14°C lower. The longer you cook a dish, the more time you save; for example, a turkey can cook up to an hour faster in a convection oven than in a conventional oven, but the baking time for the biscuits can in turn be cut by just a couple of minutes. Use baking pans with low sides to achieve the full effect of convection. Don't be afraid to experiment and fill each tray in the oven, but remember to keep an eye on the food you're cooking. Depending on the oven you choose, you may need to alternate baking sheets to ensure even cooking. Most ovens have the ability to turn the convection mode on and off. Use this opportunity to achieve the best effect! If you want a well-seared roast when slow cooking, turn the convection fan on at the beginning or end, and turn it off during the main cooking time. The fan sometimes scatters parchment or foil. Use a metal spoon or fork to support the parchment. Unlike conventional ovens, convection ovens have a fan that continuously circulates air throughout the oven cavity. When hot air blows over the food rather than just surrounding it, the food cooks faster. The short version of the scientific explanation for this is that moving air speeds up the rate of heat transfer that occurs when air of two different temperatures comes together. To help understand this, compare the following: when cold air blows on you on a windy winter day, you freeze faster than you do on a calm day at the same temperature. This faster cooking effect is a big reason for the superior results you get when using convection. Rapid exposure to high temperatures speeds up the chemical reactions that occur when cooking food. The butter in a pie or croissant crust releases its steam quickly, creating flaky layers. The skin of a roasting chicken releases its fat and browns faster, so the meat cooks faster and remains juicy. The sugar in roasted vegetables and potatoes begins to caramelize faster, creating crispier edges and richer flavor. Overall, a convection oven cooks food about 25% faster than a conventional oven. Another benefit of hot circulating air is that food cooks more evenly. In a conventional oven, there is a risk of burning food placed on three shelves at different levels in the oven (see "convection testing" below). Cookies on the bottom baking sheet closest to the heating element, as well as cookies on the top baking sheet where the hot air rises, will burn before the cookies on the middle baking sheet are ready. Convection cooking, which uses hot air to circulate inside the oven, helps eliminate hot and cool spots for more even baking. And you can bake 50 cookies at once: in this case, your oven will work much more efficiently. This even cooking feature also offers many benefits for roasting and baking. For example, if you roast a turkey in a convection oven, it will brown all over, not just the top (roast the turkey in a low-sided baking dish or on a rimmed baking sheet). Cooking the turkey will also take less time. Not all convection ovens can rightfully be called “true convection ovens.” Baking results largely depend on the specific convection oven you use. The best and undoubtedly the most efficient are convection ovens with an annular heating element, since in them the heated air is distributed in the oven cavity. This means that these ovens have a heating element located near or around the fan on the back wall of the oven. This element heats the air to a uniform temperature before it enters the oven cavity. In many ovens, the heating element is covered by a screen, or panel, that directs air drawn by a fan past the heating element and into the oven cavity. Convection ovens without a ring heating element around the fan tend to cook less evenly. In most cases, this type of furnace has a fan built into the outside of the furnace that blows unheated air inside, randomly mixing hot and cold air. Many ovens have a fan built into the oven, but the air is not at the same temperature. With the bottom element fully heated, the oven will have hot and cold spots. Finding a “Real” Convection Oven If you previously had a convection oven in your home, you may have been disappointed in it. It's only recently that manufacturers have really caught on to the convection wave, and home ovens have gotten much better. There are so many professional and home ovens with convection functions on the market now that I can’t even begin to list them all. I know that manufacturers such as Amana, Dacor, GE, Gaggenau, Convemat, Frigidaire, Unox, Kenmore, Miele, Smeg, KitchenAid, Thermador and Viking produce electric ovens that use a ring heating element for convection. Each manufacturer has many different models, but you must study their features yourself. Many ovens allow you to turn convection on and off at your discretion. But some go even further and allow you to use convection only when frying or baking, or at higher or lower heat levels. Gaggenau presents an oven version with nine possible cooking combinations. Other manufacturers, including Thermador and GE, offer ovens with a hidden heating element at the bottom of the oven, so you can cook pizza and bread using convection in addition. Try baking pastries, pies, vegetables in a convection oven After you have chosen the type of oven, think about what you will cook in it. I first began to admire convection ovens when my mother started cooking in one about 20 years ago. My father purchased one of the first Farberware countertop ovens, and my mother discovered that it produced particularly delicious fried chicken and potatoes. Later, when I started working in professional kitchens, I realized that a convection oven can cook a lot of dishes well. I've come to rely on it to make delicious caramelized vegetables. I've cooked crispy fruit pies, juicy meats, and great Italian dishes in the convection oven. The master pastry chefs I worked with used convection ovens to make crispy croissants every morning. When I started researching this topic, I was interested in the opinions and advice of other chefs regarding convection ovens. I found that many professionals had little experience with home convection ovens and were using mostly professional convection ovens. So many manufacturers are now incorporating convection into their home ovens (and many chefs have upgraded their home ovens). Susie Middleton finecooking.com ORIENTAL PORK RIBS

1.5 kg pork ribs, divided into portions Sauce: 3 tbsp. spoons of honey 3 tbsp. spoons of soy sauce 3/4 cup of brown sugar 1/2 cup of ketchup 3 tbsp. spoons of apple cider vinegar 1/4 cup of water 1/4 teaspoon of dry mustard 3 cloves of garlic, minced 2 cubes of chicken broth Tabasco hot sauce Method Place all the ingredients listed for making the sauce in a saucepan and cook over medium heat for 5-10 minutes. Pour the sauce over the ribs and marinate for 1-2 hours. Next, place the pan of ribs on a low rack and place in a convection oven. If desired, you can additionally coat the ribs with sauce. The dish should be cooked for 45 minutes at a temperature of 180°C. https://top-recept.ru/svinnyie-rebryishki-po-vostochnomu.html https://foto-recepti.ru/forum/svinie-rebrishki-vostochnomu-t986.html Fried pork ribs. 8 servings Take 500 g of pig ribs, sauce for cooking meat and pepper to taste. Preheat the oven to 200°C. Cut the ribs into portions one at a time and season with pepper. Place the ribs on the rack and cook for 15 to 18 minutes until tender, brushing the ribs with the cooking sauce before the final 4 to 5 minutes. Spicy chicken wings. Serves 6 Take 6 chicken wings, cut each into 2-3 pieces and place all the pieces in a dish. Take 1/4 cup honey, 1 tablespoon vegetable oil, 1 clove garlic, soy sauce and curry seasoning to taste, mix it all and pour on top of the wings. Cover the dish and place it in the refrigerator for 1 hour. Remove the wings from the marinade and place in a bowl on a rack. Roast until the wings are tender (16-20 minutes). Halfway through the cooking cycle, baste the wings with the remaining marinade. Baked pork chop. Serves 4 Preheat oven to 200°C. Take 4 pork chops, cut 1cm thick, rinse them in water and coat them in the pork chop breading mixture. Place chops on rack and cook until cooked through (11 to 15 minutes). Grilled steak. Serves 4 Preheat oven to 230°C. Mix 2 tablespoons orange juice, 1 tablespoon olive oil and 1/4 teaspoon thyme. Take 4 portions of beef, veal or lamb steak, cut 2 cm thick, brush them with the mixture, let them sit for 5-10 minutes and brush them again. Place steaks on rack and cook to desired doneness, basting with sauce every five minutes. Baked chicken breast. 4 servings To prepare this dish you will need 4 breasts of skinless and boneless chicken, 300 g of mushroom soup or broth and 2 teaspoons of chopped garlic. Preheat the UCO-909 oven to 190°C. Place each chicken breast in heavy heatproof foil. Pour mushroom soup over each breast and sprinkle with garlic. Wrap and seal tightly in a special heat-resistant food bag. Place on a rack and cook in the oven until done. Grilled fish with herbs. Serves 4 Preheat oven to 190°C. Combine olive oil, lemon juice, garlic and tarragon in a flat plate. Take 4 portions of fish (salmon, tuna) and add to the prepared mixture. Cover the plate with a lid and place in the refrigerator for 15 to 30 minutes, turning the fish over once during this time. Place the fish on the grill. Fry until the fish flakes easily. Trout with greens. 4 servings To prepare this dish you will need 4 servings of trout, 2 tablespoons lemon juice, 2 tablespoons low-fat yogurt, 1 tablespoon melted margarine, 1 tablespoon chopped onion, 2 teaspoons fresh or 1/2 teaspoon dried rosemary, 1 /4 teaspoon pepper and 1 tablespoon olive oil. Preheat the oven to 190°C. Cover the rack with heatproof foil. Mix all ingredients except olive oil and brush the inside of the trout with this mixture. Brush the outside of the trout with olive oil and place the fish on a rack in the UCO-909 oven. Fry the fish until cooked (15-18 minutes). Fried chicken. 4-5 servings To cook fried chicken in the UCO-909 Convection Oven, you need to take 1/2 lemon and 1/2 orange and put these halves inside a chicken weighing 1.5 - 2 kg. Next, take 2 tablespoons of olive oil and mix with 1 teaspoon of fresh chopped thyme or rosemary, 1 clove of garlic and 1/4 teaspoon of pepper. Coat the outside of the chicken with the mixture and place it breast side down in the oven on a rack. Cook for 30 minutes, turn the chicken breast side up. Roast for 30 to 45 minutes until the chicken is golden brown and the juices are light in color. Remove the orange and lemon before serving. Roast duck. Serves 4-5 Preheat oven to 160°C. Take a duck weighing 2-2.5 kg. Mix 2 tablespoons marmalade, 1 tablespoon orange juice and 1 teaspoon sauce and coat the outside of the duck with the mixture. Place the duck on the rack, breast side down. Cook for 1 hour, then turn the duck breast side up, brush with the sauce and cook for another 30-60 minutes until done. Baked potato. Serves 4 You can use the UCO-909 Convection Oven to cook baked potatoes. Take 4 potatoes weighing 200 g (it is recommended to remove the tops), 100 g butter, 100 g sour cream, 100 g grated cheese. Wash and peel the potatoes, make small holes in them and rub with oil. Mix grated cheese and sour cream, and grate the potatoes with the resulting mixture. Place the potatoes in the oven, on a low rack, and bake until tender (40-60 minutes). Steamed broccoli. Serves 4 To make this dish, use 3 heads of broccoli, cut into 2cm thick pieces, 1 small red pepper, diced, 1/4 cup chopped onion, 4 teaspoons melted margarine, 4 teaspoons water, and salt and pepper taste. Cut 4 sheets of heat-resistant foil, each measuring 30x30 cm. Mix all ingredients and place 1/4 of the mixture on each sheet of foil, then wrap and close each package tightly. Place the packages in the UCO-909 oven on the rack and cook until the product is soft (13-18 minutes). Stuffed zucchini zucchini. Serves 4 Preheat oven to 200°C. Take 2 zucchini squashes, cut them in half lengthwise and cut out the core, leaving the zucchini thickness 0.5-1 cm. Cut the zucchini in half lengthwise and cut out the core, leaving the zucchini thickness 0.5-1 cm. Finely chop the cut-out part of the zucchini and mix with 1 cup of soft bread crumbs , 1/4 cup finely shredded cheddar cheese, 3 tablespoons melted margarine, and 1/4 teaspoon dill. Add salt and pepper to taste. Stuff the zucchini shell with the mixture and place it in the oven on a rack. Fry until done (13-18 minutes). Baked apples. Serves 4 Preheat oven to 190°C. Take 4 apples and core them. Fill the middle of the apples with 4 tablespoons of granulated sugar and 4 teaspoons of raisins. Drizzle 1/4 cup apple juice or water over apples. Place the apples in the oven on a rack and bake until done. Bon appetit! SOURCE - https://homely.com.ua/printable.php?productID=1517 TEMPERATURES MORE - RECIPES FOR CONVECTION OVEN WITH GRILL MORE RECIPES https://recipecook.ru/category/retseptyi-dlya-konvektsionnoy-pechi/

Tags:
convection oven convection oven

Cited 1 time Liked by 1 user

Like share

0

Like

• 1
  I liked the post
• Quoted
• 0
  Saved

• Add to quote book
• 0
  Save to links

Liked1
0

Rating of the best manufacturers of tabletop portable electric ovens

In addition to all the selection principles mentioned above, buyers always focus on the manufacturer of the equipment. Which manufacturers have especially proven themselves in the production of mini ovens?

1. The Bork company produces high-quality mini ovens with a variety of additional functions.
2. Maxwell has a wide range of such equipment.
3. Mini ovens from the Severin brand are considered one of the best.
4. The Scarlett company has several good mini ovens, toasters, multicookers and other appliances in its lineup.
5. Another leader among manufacturers of this equipment is Rolsen.
6. Ovens from Daewoo have good reviews.

When buying a mini oven, you should pay attention to the maximum weight of the dishes being prepared, as well as the presence of an auto-shut-off function.

Now on the market there are both budget models and really expensive mini ovens. Budget products include equipment from Panasonic, Rolsen and Scarlett. But few people can afford high-tech models from the manufacturer Smeg.

Video: how to choose a kitchen oven for a small kitchen

Tips on how to choose a mini oven from experts:

Subtleties of choice

Every advanced housewife understands perfectly well that a mini electric tabletop oven is nothing more than the notorious “three in one”, or even more. That it can be successfully used as an oven, toaster and grill. That it takes up little space in the kitchen and “eats” little electricity. But that's not all you should focus on when choosing.

Before you buy a mini oven, determine the number of people you are going to cook for in it:

• a 10-liter oven will be enough to prepare lunches and dinners for two;
• a chamber with a volume of 20 liters is designed for a family of three people;
• A 30-liter oven is already a full-fledged oven for a large family.

But one person can also buy himself a larger mini-oven if he is a fan of homemade pies: there is an opinion that in spacious chambers the baked goods rise and bake better. Mini ovens are another option where you can limit the number of functions.

The second indicator of quality is the internal coating of the camera. The metal inside the oven needs to be heat-resistant and generally durable: resistant to scratches and other types of damage, resistant to detergents. High-quality coating can be identified by the inscription “Durastone”.

For maximum control over the cooking process, pay attention to the presence of lighting in the chamber, and for better care of the stove (in this case, washing), ask whether the tray is removable.

Pay attention to the number of additional modes - there are so many of them that you won’t even turn on half of them. Choose only those that you need.

Design is one of the decisive factors at the crossroads “to take or not to take.” A nice stove is pleasing to the eye, you want to put it in the kitchen, and, which is very important, it does not overload the space.