Ovens with a basic set of features are of interest to many housewives. What manufacturers offer them? Traditional mode – and all models have it, is universal, good for baking dough products, cooking meat, poultry, fish, casseroles, rolls, dishes in pots. For baking pastry, pies, bread, preheat oven.
The level of the oven is chosen according to the emphasis needed when heating: for delicate baked goods e.g., rum puffs the lower level, for meatloaf or bread the middle level, for cookies the upper level. Top heat is suitable for soufflés, baking vegetables on a rack. Lower heat is for heating, stewing, drying herbs, mushrooms, vegetables.
Hot and still
The minimum elements of a static oven include two ovens and a grill. Although there are three elements, they are never used all together, although the grill can be combined with top or bottom heat Cata SE 604 I Inox .
Heating elements are designed to heat air, installed one – in the bottom, the other – under the ceiling of the chamber. The bottom heater is always more powerful.
Heaters can work both together and separately. But the second option is more often additional and is intended for bringing a dish to the readiness, in particular roasting from above or drying from below.
Combined heaters – a common and more effective option, often manufacturers offer it only. The mode is so common that it even has a corresponding name – traditional. And the interesting thing about it is that it provides double effect on the food and thus creates a natural convection effect inside the oven.
Stirring the air
Convection, that is, the movement of air masses, is one of the main factors in the success of cooking many dishes. It promotes an even effect on the food, regardless of whether we are cooking a pie or a large number of cookies.
The natural convection is due to the fact that the elements have different wattages. The more intense heat from the bottom heater easily rises to the top, where it meets the flow from the top heater. Because of the difference in density, the streams begin to move throughout the oven. In this way a wonderful effect is achieved, and the dish is heated equally throughout its volume. Natural convection levels out the disadvantages of some devices, because everyone is aware of cases where the oven on one side bakes better than the other.
How much is this in degrees?
Traditional mode allows you to choose the desired temperature in the range preset by the manufacturer. The upper limit is usually 250 degrees, less often – 280. Lower – most often at least 120 degrees, lower numbers are not always found, although many housewives appreciate them for the possibility of drying and wilting the gifts of the forest, vegetable garden and garden, as well as a special low-temperature stewing, which allows you to get dishes with a particularly delicate taste.
Thin and thick
Standard models for installation in 60 cm cupboards make up the majority of the offer. There are also 90 cm wide ovens, but they are on sale quite a bit, just a few pieces, for example Smeg S890AMFR5 price of about 46 000 Dollars.
The compact models are no less interesting, their width is 45 cm and height is the usual – 60 cm, they are built into a narrow cabinet or column cabinet. Devices of this type are represented by only two brands – Nardi for example, FEA 2537 X and Ardo new model HSN 040 W . The average cost of the oven 13 000 Dollars.
Control panel
The simplicity of models can not but affect the control system, sensor units, and therefore cooking by the settings, which are entered in memory, are not in use. Control panel is equipped only with rotary knobs, and modern, recessed, with lighting are rarely used, such as in the Hansa BOEI62000015 and Fratelli Onofri OVK605CN price not more than 11 000 Dollars.
Two types of timers are used – mechanical and electronic. The first ones, they are also called alarm clocks, prevail, with the help of which the required duration is counted and the alarm sounds.
Mechanical timer can have a function of switching off there are, for example, Kronasteel IES 1634 BLACK/INOX, Rainford RBO-2634 E White , but this phenomenon is not common.
Electronic timers equipped with mini-displays, working as a programmer, that is, not only able to finish cooking at the right time, but also independently include heating at a given time. Other essential functions are clock continuous indication and alarm clock.
Ovens Gefest DA 602-02 A, Davoline BOVD 6600, Gorenje BO 5333 BX are equipped with the program, the most accessible of them you can buy already for 10 000 Dollars.
Temperature probes – special programmers, temperature control devices inside the dish are not used in static ovens.
Spit!
The rotisserie is one of the most common additional elements of the oven. Many housewives appreciate it for the ability to cook large products, especially chicken, achieving uniform frying on all sides.
Modern rotisserie ovens are equipped with a mini-motor to provide independent rotation, without human intervention, the skewer is placed either in the center or diagonally which allows you to cook pieces of larger .
The presence of a rotisserie affects the price of the oven slightly, and you can choose a suitable model for example, Gefest DA 602-01 already for 7000 Dollars. Examples of appliances equipped with a rotisserie: Candy FST 201 X, Kronasteel IES 1624 White, Whirlpool AKP 120 IX.
Cleanly – ovens
Cleaning systems in static ovens are not used much. So, only Candy FST 247/1 X has catalysis, pyrolysis is not used at all. Steam cleaning is traditionally available on Gorenje models like the BO 5333 BX. The only way to simplify the maintenance of the oven are easy-to-clean enamels, which can be found in Kronasteel IES 1624 White, Mabe MOV6 103X – Tor Slides enamel, Ardo HX 010 X – Easy To Clean and the outer coating also has protection against fingerprints .
Design
One of the most important criteria in choosing an oven is its design. Among the static models, the same stylistic options apply as among ovens in general. The largest group is made up of hi-tech appliances. What they have in common is a love for simple flat surfaces, stainless steel, and austere glass fronts: Indesit FIM 20 K.A IX, Zigmund & Shtain EN 88.911 S, Beko Oic 22102 X.
It should be noted that the style is not always manifested in all its glory, if only because most of the models belong to the middle or budget class and are not equipped with specific electronic units and therefore have a simpler, not so striking control panel.
Classic in the ovens are less represented, it is dominated by the features of “homemade” – it looks simpler and more naive. The control panel always comes complete with simple circular knobs, the door handle is slightly curved, often softened outlines, including the oven window. Examples of models: Gefest DA 602-01, Nardi FEX 077 W, Zanussi ZOB 141 W.
The 60’s retro style is used literally in single cases, it is spectacular and beautiful, primarily due to the volumetric elements and unusual controls. For example, we managed to find only two models: Gefest DA 622-02C and Gorenje BO 3398 BX.
Country ovens are not found among static ovens.
There aren’t many color choices either: the vast majority are stainless steel models Indesit FIMS 20 K.A IX, Zanussi ZOB 141 X, Candy FST 201 X , followed by black appliances Beko OIG 14101 B, Ardo HSN 040 B, Candy FST 100 N and white models Hotpoint-Ariston FB 21.2 WH , Ardo HX 010 W, Zanussi ZOB 141 W . No brown or copper-colored ovens among the static ones.
Can anyone share their experience using ovens with both top and bottom heat? How does this feature affect cooking results and what are the advantages and disadvantages compared to ovens with just one heat source? Any recommendations or tips for using this type of oven effectively?
What are the main differences between top and bottom heat in an oven? Which one is more suitable for baking and which one for roasting? I’m looking for insights and experiences before making a decision on my oven purchase.