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Post by musik on Nov 7, 2022 23:57:08 GMT
I think if you told a woman in the kitchen on the countryside in a small red house in Sweden in the 1850ies, that in the future they will prepare dinner on a stove with a glass surface on top like this window behind us, she would have laughed and thought you were mad.
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Post by Goonie on Nov 8, 2022 6:04:21 GMT
Perhaps it reacts a little quicker but it takes time to get things ready, no real difference there. I haven't tried it with a pan yet though. Just cooking pasta, porridge and tried a chicken dish in the oven. I had gas in a previous flat. It was the best I ever had. I got informed the gas they use here these days can't explode. It did smell though, and I never experimented ... That's interesting, was it on the mains or a bottle? The thing that makes mains gas smell is injected artificially I think, methane is odourless. The wife saysnine does 😁
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Post by lawrieleslie on Nov 8, 2022 7:43:26 GMT
Yes you can only use iron based cookware ..ally, copper, stainless steel or ceramic won’t work. But you probably know this. On what? The manual says I can't use iron based pans (they will leave scratch marks on the glass) and shouldn't use ally or ceramic ones either (they will leave discoloration marks). So it's only stainless steel left, I guess. Most people I know have ally or stainless steel with a non-stick surface. But I don't trust those completely. I will probably order a Orrefors 100% stainless steel pan later today. These stand very high temperatures and to be in the oven. Sorry to mislead you. I meant on induction hobs.
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Post by yeokel on Nov 8, 2022 8:22:25 GMT
Perhaps it reacts a little quicker but it takes time to get things ready, no real difference there. I haven't tried it with a pan yet though. Just cooking pasta, porridge and tried a chicken dish in the oven. I had gas in a previous flat. It was the best I ever had. I got informed the gas they use here these days can't explode. It did smell though, and I never experimented ... That's interesting, was it on the mains or a bottle? The thing that makes mains gas smell is injected artificially I think, methane is odourless. “…..methane is odourless” I’ve been trying to convince the wife of that for many years but she still insists that the methane that comes out of my arse is definitely NOT odourless. Sorry if off topic.
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Post by musik on Nov 8, 2022 10:43:39 GMT
On what? The manual says I can't use iron based pans (they will leave scratch marks on the glass) and shouldn't use ally or ceramic ones either (they will leave discoloration marks). So it's only stainless steel left, I guess. Most people I know have ally or stainless steel with a non-stick surface. But I don't trust those completely. I will probably order a Orrefors 100% stainless steel pan later today. These stand very high temperatures and to be in the oven. Sorry to mislead you. I meant on induction hobs. So what YOU are saying is this: only use ironbased saucepans and frying pans if you have an induction stove. That's weird since the saucepans made of stainless steel all have the induction stove symbol at the bottom.
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Post by lawrieleslie on Nov 8, 2022 13:21:20 GMT
Sorry to mislead you. I meant on induction hobs. So what YOU are saying is this: only use ironbased saucepans and frying pans if you have an induction stove. That's weird since the saucepans made of stainless steel all have the induction stove symbol at the bottom. Yes you’re partially right. Ferretic stainless steels will work but there are different grades of stainless steel and non-ferretic stainless steel is not suitable for induction hobs because the induction process relies on magnetism only found in ferrous metals. Hope this helps.
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Post by musik on Nov 8, 2022 18:15:39 GMT
So what YOU are saying is this: only use ironbased saucepans and frying pans if you have an induction stove. That's weird since the saucepans made of stainless steel all have the induction stove symbol at the bottom. Yes you’re partially right. Ferretic stainless steels will work but there are different grades of stainless steel and non-ferretic stainless steel is not suitable for induction hobs because the induction process relies on magnetism only found in ferrous metals. Hope this helps. Ok. I've discovered it's a glass ceramic one, since it's not at all fast.
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Post by musik on Feb 5, 2023 1:41:57 GMT
Updated report on the pretty new Electrolux High Light Hob Ceramic Stove I got three months ago.
First of all, it was much easier to get bread, buns and pizza better in the oven with my old stove, the one with cast iron cook tops.
I still don't know how to get good results. The bread and pizzas only get half ready, if I continue and wait a little longer they get black edges. Dry and pale scones is normal.
In general I use a stove and oven mostly for cooking things and for baking. Less of a fry pan user or doing dishes in the oven.
I used to bake a lot, but this thing is almost useless. For a start, every time I turn on the oven a bl@@dy fan starts, so whatever I put in there get dry as h@ll. The delivery guy said the fan always starts and it's there to cool down the sides so you don't burn yourself badly if you take something out of there.
I want to turn it off!
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Post by musik on Feb 6, 2023 0:07:30 GMT
Maybe putting a bowl of water inside at the bottom when I bake a bread would help?
🤔
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Post by musik on Feb 6, 2023 13:51:09 GMT
I will try to do something else than pizza or baking bread and buns in the oven someday.
Lasagne perhaps?
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Post by elystokie on Feb 6, 2023 14:39:26 GMT
I will try to do something else than pizza or baking bread and buns in the oven someday. Lasagne perhaps? It's not one of those combi steam oven type things is it?
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Post by musik on Feb 6, 2023 14:46:37 GMT
I will try to do something else than pizza or baking bread and buns in the oven someday. Lasagne perhaps? It's not one of those combi steam oven type things is it? Steam? I never heard of that. It's more like a tumble dryer. I will consult the manual. Maybe I should place bread on another level?
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Post by marylandstoke on Feb 6, 2023 15:02:02 GMT
People with glass stoves shouldn’t bake rock cakes.
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Post by elystokie on Feb 6, 2023 15:23:36 GMT
It's not one of those combi steam oven type things is it? Steam? I never heard of that. It's more like a tumble dryer. I will consult the manual. Maybe I should place bread on another level? I've seen some ovens that have a sort of pullout where you put water. If it's a fan oven it won't matter much where in the oven you put it, the fan distributes the heat evenly, apparently
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Post by dave1 on Feb 6, 2023 17:04:13 GMT
I've got an induction hob, think it's brilliant! The best thing is that it doesn't burn (ie it's wipe clean).
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Post by musik on Feb 6, 2023 17:28:25 GMT
I've got an induction hob, think it's brilliant! The best thing is that it doesn't burn (ie it's wipe clean). I have NOT! It's an: Electrolux KKR6001ASW It says: "It's an HighLight hob, the fastest way to heat up things without the use of Induction". A HighLight Hob Stove.
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Post by musik on Feb 6, 2023 17:35:00 GMT
Steam? I never heard of that. It's more like a tumble dryer. I will consult the manual. Maybe I should place bread on another level? I've seen some ovens that have a sort of pullout where you put water. If it's a fan oven it won't matter much where in the oven you put it, the fan distributes the heat evenly, apparently In Sweden they use two descriptions on food packages normally: A "Household Oven": no fan. "A Warm Air Oven": a fan makes the air circulate so you can have two to four family pizzas inside on different levels inside simultaneously. I do have a fan, but it's not a Warm Air Oven; it's hidden at the back and only to make the sides cooler when I take something out, according to the delivery company. It sounds a lot. Like a vacuum cleaner.
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Post by elystokie on Feb 6, 2023 17:50:34 GMT
I've seen some ovens that have a sort of pullout where you put water. If it's a fan oven it won't matter much where in the oven you put it, the fan distributes the heat evenly, apparently In Sweden they use two descriptions on food packages normally: A "Household Oven": no fan. "A Warm Air Oven": a fan makes the air circulate so you can have two to four family pizzas inside on different levels inside simultaneously. I do have a fan, but it's not a Warm Air Oven; it's hidden at the back and only to make the sides cooler when I take something out, according to the delivery company. It sounds a lot. Like a vacuum cleaner. No idea then, most ovens sold in the UK are fan ovens I think, preferred the old gas ovens personally.
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Post by musik on Feb 6, 2023 18:20:48 GMT
In Sweden they use two descriptions on food packages normally: A "Household Oven": no fan. "A Warm Air Oven": a fan makes the air circulate so you can have two to four family pizzas inside on different levels inside simultaneously. I do have a fan, but it's not a Warm Air Oven; it's hidden at the back and only to make the sides cooler when I take something out, according to the delivery company. It sounds a lot. Like a vacuum cleaner. No idea then, most ovens sold in the UK are fan ovens I think, preferred the old gas ovens personally. I've never ever had a fan oven. Most of the stoves have been so called electrical stoves with cast iron cook tops and a no fan oven, I'm brought up with those. Once I had a gas oven myself, one with the sort of gas you couldn't die from, but the damned thing could set on fire. Before 1960 something they used the suicidal gas ovens here then came the explosion gas ovens. This oven I'm talking about now indeed HAS a glass cheramic plate on top, but is NOT an induction stove. However, most of them who have a glass cheramic plate ARE induction stoves. My brother recently got one new stove too and on the knob he has fan symbols as well. It's a stove of the same brand as mine, Electrolux, and they look very similar. So, he has an oven fan and I got an oven fan, but mine has a different function. But I will chat with the company and ask them. No wonder if I have trouble getting my breads and buns perfect as they used to be, if I use the wrong temperatures and positions. Addition: Just read the whole manual. It doesn't say it's an Induction stove. It says it's the closest you could get to an Induction stove without being an Induction stove. Secondly, it says I can put things in the oven on different levels simultaneously. That means it's a Warm Air Oven with a fan. Warm Air ovens always have a fan to make the air circulate. And yeah, it sounds a lot, but the air is cold not warm at all. On the other hand, I do NOT have a fan symbol on any of the knobs. The manual says a stove with an oven fan always has a fan symbol somewhere on the knob. That means it's an ordinary Household Oven (not a Warm Air Oven).
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Post by musik on Feb 7, 2023 11:18:23 GMT
According to a small firm it's an HighLight Stove (glass cheramic, not induction) with a WarmAir oven (with a fan).
BUT ... there should be a fan symbol on the knob and some positions without so I also can turn it off. I don't have that.
So I will try to chat with the manufacturer today (you can't email them!!).
Report later
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Post by musik on Feb 7, 2023 13:36:12 GMT
Got a chat reply from the manufacturer now. No wonder it's confusing. 🤯
First of all, the model number isn't the same on the manual as it is online at some shops.
The shop/distributor says it's a WarmAir oven inside. Electrolux now explained it's NOT. The fan inside is just to cool down the glass door to the oven. It shall get 30°C max. So it's apparently an ordinary Household oven inside. Namely, I can't use different levels at the same time, several large pizzas simultaneously. No I can't.
The fan can't be turned off.
Difficult to get bread and buns precise.
Maybe I should put a stick in the fan at the back so it won't spin. When I'm trying to bake something it gets too cold in the kitchen and the bread has a nightmare in there trying to get hot enough.
So far impossible to get bready things well-baked. Maybe I should try to put it as long away from the glass door as possible.
The stove for cooking things is ok, but so far a worse oven than the old one. Keeping bread, scones, buns and pizza in there too short makes them not well-baked. If I wait 1 minute more they become rock hard.
Hopefully a learning process. 🤠
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Post by elystokie on Feb 7, 2023 15:37:00 GMT
Got a chat reply from the manufacturer now. No wonder it's confusing. 🤯 First of all, the model number isn't the same on the manual as it is online at some shops. The shop/distributor says it's a WarmAir oven inside. Electrolux now explained it's NOT. The fan inside is just to cool down the glass door to the oven. It shall get 30°C max. So it's apparently an ordinary Household oven inside. Namely, I can't use different levels at the same time, several large pizzas simultaneously. No I can't. The fan can't be turned off. Difficult to get bread and buns precise. Maybe I should put a stick in the fan at the back so it won't spin. When I'm trying to bake something it gets too cold in the kitchen and the bread has a nightmare in there trying to get hot enough. So far impossible to get bready things well-baked. Maybe I should try to put it as long away from the glass door as possible. The stove for cooking things is ok, but so far a worse oven than the old one. Keeping bread, scones, buns and pizza in there too short makes them not well-baked. If I wait 1 minute more they become rock hard. Hopefully a learning process. 🤠 Sounds very odd, surely would have been better to use heat proof glass in the door unless I'm missing something?
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Post by musik on Feb 7, 2023 20:05:49 GMT
Got a chat reply from the manufacturer now. No wonder it's confusing. 🤯 First of all, the model number isn't the same on the manual as it is online at some shops. The shop/distributor says it's a WarmAir oven inside. Electrolux now explained it's NOT. The fan inside is just to cool down the glass door to the oven. It shall get 30°C max. So it's apparently an ordinary Household oven inside. Namely, I can't use different levels at the same time, several large pizzas simultaneously. No I can't. The fan can't be turned off. Difficult to get bread and buns precise. Maybe I should put a stick in the fan at the back so it won't spin. When I'm trying to bake something it gets too cold in the kitchen and the bread has a nightmare in there trying to get hot enough. So far impossible to get bready things well-baked. Maybe I should try to put it as long away from the glass door as possible. The stove for cooking things is ok, but so far a worse oven than the old one. Keeping bread, scones, buns and pizza in there too short makes them not well-baked. If I wait 1 minute more they become rock hard. Hopefully a learning process. 🤠 Sounds very odd, surely would have been better to use heat proof glass in the door unless I'm missing something? Agree 1 billion percent. It surely has to do with production costs. A plastic fan at the back is cheaper than that sort of glass? They've hade accidents with people (not only children) touching the too hot glass. I always use the handle.
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Post by musik on Feb 11, 2023 13:10:58 GMT
Funny.
I have to contact Electrolux technical support again on the chat line. Why?
They wrote the fan in the oven is placed inside just to make the oven glass cooler to avoid burn injuries, and that I can't place 2 or more plates with dishes or buns eller bread on different levels in there at the same time. It's NOT a Warm air oven, it's an ordinary Household oven.
But in the more than 100 pages long manual it says I CAN have several levels with whatever I want to make. So it must be a Warm air oven after all.
Testing lasagne on one level atm.
Made a greek bread with lots of salt the other day. Phenomenal!
Made a pizza with red deer meat, strong Västerbotten cheese, chanterelles, red pepper, black olives, yellow onion and tomato sauce and it was smashing!
😛
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