Built-in oven

[kitchen matters 0]

Thanks KM, your input certainly helps alot.

It was quite a steal at $545 in comparing $1800 for Brandt867 (even knowing how good it is)

I can always upgrade to a better one in a few yrs time

is 56litres consider bad then?

I also have the microwave + grill (link)

what r your views?

You may consider putting the microwave + grill on top of the oven cabinet space. And with microwave + grill you may warm up food and do simply grilling but is best to use the oven for grill big portion of meet as the oven comes with Fan assist inside. So the heat will be distrubute evenly and well cook . And the oven comes with Fan assist so you may bake a few racks of cookies too.

remember to heat up the oven once a month to prevent it from tripping and to maintain the oven internal heating element .

KM

KM

[gwlip 0]

Hi experts,

Looking for a combo oven with microwave.

Any thoughts on Brandt ME655?

Any other recommendations?

Thanks!!

[LMJ 0]

Hi MJ ;

I sense that Brandt currently has all the programs you need and it moves quite well in local and there's a LCD display at the centre to view the Temp etc. As for Electrolux you may consider EOB 3100X .

For Brandt FE 811

• Class A Energy Efficiency

• 52 Litres

• Ergonomic Knobs control

• Multifunction

• Activemail Interior

• Ventilated Door

• Wire Side Racks

• 2 Safety Crid Racks

• 1 Large Drip Tray - 20mm

6 Cooking Modes:

• Traditional

• Traditional Pulsed

• Fan Assisted Crill

• Pulsed Oven Shelf

• Crill

• Special Poultry

For Bosch

- Conventional top and bottom heat

- Bottom heat only

- 3D hot air

- Hot air grilling

• Rapid heat up (Manual)

• Rotary sword control knobs

• Electronic clock with timer

• Double glass door

• 4 shelves position

• EasyClean enamel coating

• 1 x 25W interior oven lighting

• Childproof lock

• Removable door for easy cleaning

As for Ariston FZ 61 IX , it comes with 6 cooking programs , mainly 6 Cooking Programs:

- Traditional

- Multi-Cooking

- Barbecue

- Gratin

- Pizza

- Baking

But me gt some bad feedback from friends that their spare parts quite EX and sometimes no spare parts sad to hear that .

Dear KM

Thanks so much for such a comprehensive reply! You are really knowledgeable about the different models. Thanks for doing the research. Great to hear that Brandt moves well locally. I think I am sold on the Brandt FE811 now

Regards

MJ

[berry_surprise 0]

Hi berry_surprise ;

The above mention oven comes with 5 cooking programs but the plus point is that it capacity is 56 litres . As it comes with the basic oven needs so if the price is right

And theres quite a few models now so it all comes down to the design of the oven , cooking programs , inner oven type , back up service etc.

KM

Thanks KM, your input certainly helps alot.

It was quite a steal at $545 in comparing $1800 for Brandt867 (even knowing how good it is)

I can always upgrade to a better one in a few yrs time

is 56litres consider bad then?

I also have the microwave + grill (link)

what r your views?

[kitchen matters 0]

Hi all

pls give any comments on electrolux EOB203X (link)

Thanks in advance!

Hi berry_surprise ;

The above mention oven comes with 5 cooking programs but the plus point is that it capacity is 56 litres . As it comes with the basic oven needs so if the price is right

And theres quite a few models now so it all comes down to the design of the oven , cooking programs , inner oven type , back up service etc.

KM

[berry_surprise 0]

Hi all

pls give any comments on electrolux EOB203X (link)

Thanks in advance!

[kitchen matters 0]

Hi, I am new to this Forum. Looking for a built-in oven and would appreciate advice, comments and feedback on some of the following models:

1. Brandt FE811XC1

2. Bosch HBN 331E2J

3. Tecno TMO28

4. Ariston FZ 61.1 1X

Intends to use it mainly for baking of cupcakes, cookies, cakes and roasting of meat.

The salesman strongly recommended Brandt over Electrolux.

I would be grateful if anyone can share their feedback. Thanks so much : D

Regards

MJ

Hi MJ ;

I sense that Brandt currently has all the programs you need and it moves quite well in local and there's a LCD display at the centre to view the Temp etc. As for Electrolux you may consider EOB 3100X .

For Brandt FE 811

• Class A Energy Efficiency

• 52 Litres

• Ergonomic Knobs control

• Multifunction

• Activemail Interior

• Ventilated Door

• Wire Side Racks

• 2 Safety Crid Racks

• 1 Large Drip Tray - 20mm

6 Cooking Modes:

• Traditional

• Traditional Pulsed

• Fan Assisted Crill

• Pulsed Oven Shelf

• Crill

• Special Poultry

For Bosch

- Conventional top and bottom heat

- Bottom heat only

- 3D hot air

- Hot air grilling

• Rapid heat up (Manual)

• Rotary sword control knobs

• Electronic clock with timer

• Double glass door

• 4 shelves position

• EasyClean enamel coating

• 1 x 25W interior oven lighting

• Childproof lock

• Removable door for easy cleaning

As for Ariston FZ 61 IX , it comes with 6 cooking programs , mainly 6 Cooking Programs:

- Traditional

- Multi-Cooking

- Barbecue

- Gratin

- Pizza

- Baking

But me gt some bad feedback from friends that their spare parts quite EX and sometimes no spare parts sad to hear that .

[kitchen matters 0]

Hi Kit matters,

Like to seek ur advice...m looking for a built in oven for norm baking of cakes and grilling. As there is a sale for Electrolux today and tom, can u adv which model suits me? My budget is ard 800. Like to get one with the functions that u've mentioned b4 eg self cleaning, turbo fan and ..i forgot what..sori, a novice in these...

thnks!

hi Xianee,

You may consider EOB 3001X which comes with 7 cooking programs, but this model does not come with self clean panel . Or you may consider Brandt FE811XS1 it come with 6 cooking programs .

The difference are Electrolux does not comes with a panel to view the time etc. but brandt do have.

Sorry for the late reply

KM

[LMJ 0]

Hi, I am new to this Forum. Looking for a built-in oven and would appreciate advice, comments and feedback on some of the following models:

1. Brandt FE811XC1

2. Bosch HBN 331E2J

3. Tecno TMO28

4. Ariston FZ 61.1 1X

Intends to use it mainly for baking of cupcakes, cookies, cakes and roasting of meat.

The salesman strongly recommended Brandt over Electrolux.

I would be grateful if anyone can share their feedback. Thanks so much : D

Regards

MJ

[xianee 0]

Hi Kit matters,

Like to seek ur advice...m looking for a built in oven for norm baking of cakes and grilling. As there is a sale for Electrolux today and tom, can u adv which model suits me? My budget is ard 800. Like to get one with the functions that u've mentioned b4 eg self cleaning, turbo fan and ..i forgot what..sori, a novice in these...

thnks!

[kitchen matters 0]

Hi KM,

Thanks so much for the explainations, Gaggenau is way out of my league

Based on your last statement, your preferences will be to get oven and steam oven separately? Not advisable to get the 2 in 1 type? Why is that so?

For Oven/Steam oven I am looking at only Bosch, Brandt and Ariston. Which do you think has that size (45cm) you mentioned?

Thanks so much

Hi bennzi,

greetings

Bosch 45cm steam and oven is the popular choice. and 2 in 1 do save place on cabinet area but some ppl mind set is that once 1 of the fuction is not working or down , is quite a hussy .

And while your grillling or baking and as the same time after the grilling or baking , the smell may be still in the cavity so if you wants to steam some food . it may effect the smell and most important the taste .

By getting 2 seperate unit you may bake and steam at the same time or grill a chicken and steam a chicken at the same time and you have 2 nice food and most important save time

You may also can consider getting an 45cm oven and a 45cm steam oven .

KM

[kitchen matters 0]

hi KM,

can check with you, after the built-in oven is slotted into the tall unit, is there anything to support it from coming out or it should be free moving (ie it can be moved forward and backward by using some strength)??

TIA

hi joseeng;

greetings

once an oven is install into the cabinet, some ppl dont tighen it with screws on the side of the oven but if need you may want to fasten it with screws that come with the oven . ( left and right of the oven , theres at least 2 screw holes on either side )

KM

[joseeng 0]

hi KM,

can check with you, after the built-in oven is slotted into the tall unit, is there anything to support it from coming out or it should be free moving (ie it can be moved forward and backward by using some strength)??

TIA

[bennzi 0]

Hi Bennzi ;

You may consider Gaggenau . They do have it , the model are BS 280/281 and BS 270/271 .

STEAM OVEN

Steam oven claim that their not only reduce cooking time, but also lower the fat content of food. Dry heat cooking tends to rely on added fat to keep meats from drying out. With steam, meat needs no supplementary fat, and will definitely not be dry because of the constant injections of steam. Steam cooking also retains more vitamins than other cooking methods and is therefore touted as a far healthier way of preparing foods

BUILT IN OVEN

As for Oven frequent complaint of cooks with radiant ovens is that bottoms of foods get scorched, while tops are not browned evenly. This is because the temperature is not the same over the course of the cooking time, as well as over the volume of the oven cavity. Convection ovens correct this variation by using a fan that blows the hot air throughout the oven. A "true" or "European" convection oven goes one step further by adding a third heating element. Thus, the fan actually blows pre-heated air, rather than distributing the already-heated air. These are the most expensive and effective types of ovens.

Cooking with a convection oven requires some adjustments, but proves much easier and more rewarding in the long run. Because the heated air transfers heat more efficiently to cooking containers and exposed food surfaces, food will take less time to cook. Most recipes can be cooked for 25% shorter time, which ends up saving energy. Also, you might need to slightly lower the temperature at which food cooks on a trial and error basis.

You'll notice that convection ovens seal in the juices of meat so dishes taste more flavorful and moist. Baked goods, such as pies or cookies, will be perfectly browned, even if you place them on different racks. Pastry will come out better, too, because the heat doesn't fuse flour and butter, but allows it to form flakes. When you're using multiple racks, the food itself won't interfere with the heat that reaches other foods. For all these reasons, convection ovens are no longer reserved for high-end restaurants, but increasingly find themselves in the renovated kitchens of amateur cooks

Can consider two 45cm ( oven and steam oven ) Can built it on top of each other . As some ppl will have concern that after grilling , the inner cavity will be dirty and hard to clean and the smell will be there as it may effect the next food that you may want to steam .

KM

Hi KM,

Thanks so much for the explainations, Gaggenau is way out of my league

Based on your last statement, your preferences will be to get oven and steam oven separately? Not advisable to get the 2 in 1 type? Why is that so?

For Oven/Steam oven I am looking at only Bosch, Brandt and Ariston. Which do you think has that size (45cm) you mentioned?

Thanks so much

[kitchen matters 0]

Hi KM,

Other than Bosch HBC36D753B which is a combi of oven and a steamer? What other brands have this configurations? Cannot seem to find any?

My choice for this oven is more of space saving as it will take up more space if I got a separate oven and a steam oven. I think it sure cannot beat those that just serve only 1 purpose. I believe works the same for washing machine and the dryer. Though I also known such combi 2 in 1 exist for washing machine.

What is ur opinion on this options? Oven and steam oven?

thks

Hi Bennzi ;

You may consider Gaggenau . They do have it , the model are BS 280/281 and BS 270/271 .

STEAM OVEN

Steam oven claim that their not only reduce cooking time, but also lower the fat content of food. Dry heat cooking tends to rely on added fat to keep meats from drying out. With steam, meat needs no supplementary fat, and will definitely not be dry because of the constant injections of steam. Steam cooking also retains more vitamins than other cooking methods and is therefore touted as a far healthier way of preparing foods

BUILT IN OVEN

As for Oven frequent complaint of cooks with radiant ovens is that bottoms of foods get scorched, while tops are not browned evenly. This is because the temperature is not the same over the course of the cooking time, as well as over the volume of the oven cavity. Convection ovens correct this variation by using a fan that blows the hot air throughout the oven. A "true" or "European" convection oven goes one step further by adding a third heating element. Thus, the fan actually blows pre-heated air, rather than distributing the already-heated air. These are the most expensive and effective types of ovens.

Cooking with a convection oven requires some adjustments, but proves much easier and more rewarding in the long run. Because the heated air transfers heat more efficiently to cooking containers and exposed food surfaces, food will take less time to cook. Most recipes can be cooked for 25% shorter time, which ends up saving energy. Also, you might need to slightly lower the temperature at which food cooks on a trial and error basis.

You'll notice that convection ovens seal in the juices of meat so dishes taste more flavorful and moist. Baked goods, such as pies or cookies, will be perfectly browned, even if you place them on different racks. Pastry will come out better, too, because the heat doesn't fuse flour and butter, but allows it to form flakes. When you're using multiple racks, the food itself won't interfere with the heat that reaches other foods. For all these reasons, convection ovens are no longer reserved for high-end restaurants, but increasingly find themselves in the renovated kitchens of amateur cooks

Can consider two 45cm ( oven and steam oven ) Can built it on top of each other . As some ppl will have concern that after grilling , the inner cavity will be dirty and hard to clean and the smell will be there as it may effect the next food that you may want to steam .

KM