Ovens!

Shaz]sigh[;25836734 said:
I have a Neff oven and microwave oven in a tall unit (B15P52N3GB and C57M70N3GB) ...

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I would appreciate any thoughts you have on the extractor and hob too as they look to be the ones I'm after.

Like downlights in the shelves there. I'll copy that idea.

Cheers.
 
We have pretty much the exact setup you're looking at minus the warming drawer, we did think about one but felt we'd never use it.

Having 2 single ovens works really well.

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That's the kind of setup do like but I'd have a matching warming drawer just to keep the look

Unfortunately though I don't think we have the room for 3 appliances in line because of the American style fridge on the same run so we have some decisions to make
 
JBuk said:
That's the kind of setup do like but I'd have a matching warming drawer just to keep the look

Unfortunately though I don't think we have the room for 3 appliances in line because of the American style fridge on the same run so we have some decisions to make
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If you have the space I'd reconsider the american style for a side by side, so pleased I did.

On the American style the freezers aren't full width, the ice cube maker and drink dispenser are a bit of a novelty, most people use them loads at first but then hardly bother. The ice cube makers are prone to breaking and take up a fair bit of room in the freezer.
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edit# If you can afford to get pyrolytic ovens, absolutely fantastic.
 
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Brian The Snail said:
I would appreciate any thoughts you have on the extractor and hob too as they look to be the ones I'm after.

Like downlights in the shelves there. I'll copy that idea.

Cheers.
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The extractor is good, very powerful and not the noisiest I've heard. Can be a min of 400mm above induction or 500mm above gas so it can be quite close to the cooking source if you want.

The only issue I've had is that if I'm boiling something without the lid on (rare) on the rear of the hob, because the lights are to the rear of the extractor and the hob is fairly low (I went for 500mm), there's less suction so some of the moisture can condense on the glass before being sucked away but I can either use a lid or move to the front. In retrospect, I might have popped it 100mm higher but it's not a big deal.

As for the hob, I went for the fairly basic one after pondering one with a 'free zone' or a wider 900mm one and ignoring the ones with the removable dial as they seem pointless. There's not a lot to say apart from it's a lot more powerful than my old one (hotpoint I think) and the P mode can boil a large pan of water in a couple of mins. The only negatives is that the touch isn't instant response.
 
JBuk said:
Yeah I think pyrolytic is a must
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On that note, cleaned mine today - last did it just after Christmas. Looked like this after a few pulled porks, crispy duck and a couple of roasts.

It's not completely set and forget as you have to clean the door and the wire racking but I find the door just comes up with a bit of cif and a sponge scrubber whilst the racks can just be brillo'd in the sink.

Unlike the door, this stuff was baked on.

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An hour and a half later (medium intensity), ended up like this with a load of ash.

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Quick wipe with a damp cloth.

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Pyrolytic cleaning was a must for me - I'd had enough of Mr Muscle etc. So we looked at the Bosch, Neff and Siemens entry level pyrolytics. Bosch and Siemens shared the same oven chassis and I think the Neff did too. None of them were perfect, which was annoying. The Siemens was quite a lot more expensive for seemingly no reason, the Bosch fascia was quite cheap feeling and I really liked the Neff but the shelf spacing is odd with a big gap between the top two shelves and, as much as I liked it, it wouldn't have worked for me.

I got a top-end De Dietrich knocked right down in the John Lewis sale, but when it arrived it was one big gimmick. Colour touch screen control - ok - but it was geared up for using all pre-programmed functions and you had to scroll through a bunch of menus to simply manually set it to fan oven at 200 degrees. Very frustrating, so I returned it.

We ended up with the Samsung Dual Cook in the end and I've been very happy with it. Pyrolytic function isn't as powerful as some, but it's an amazing value oven compared to the big three (Bosch/Neff/Siemens) and I'd say the build quality is a bit better too.

Pizza stone: I've got a slab of granite in the garden that I need to cut up :p
 
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Looks like a great oven for the price

I'm tempted but it's only in black , I really need stainless to fit in with the fridge
 
we have a rangemaster 90 duel fuel and i wouldn't have anything else, repair them for a living and with only a basic amount of care they look like new 10 years down the line :)

if you like pizza a couple of stones are well worth it, pizza just stays so much hotter and tastes better, just don't buy dedetrich/fagor ;)
 
pitchfork said:
Those "oven" microwaves are crap by the way.
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mine is crap?
Microwave 1200W [1000w output]
Grill 1560W [1500w output]
Convection 1300W [1200w output]
max. 2700W [for combined modes you can have the microwave the oven and the grill on at the same time]
Interior Type Enamel Easy Clean

Fan Assisted Convection Oven Temperatures 100 - 250°C
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the grill element is full size and the fan for the oven is full size , the oven element is a proper full size one as well.

like all things you get what you pay for

it's more of an oven with a microwave added than it is a microwave with an oven added lol
 
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Thought I'd hijack this thread for my question - does anyone have a Steam Combi oven?

I had been thinking about re-doing my entire kitchen as it's not very well laid out, and kitted out with poor appliances. I was thinking about replacing the existing full size integrated Candy oven with a Miele steam-combi and a warming drawer. Are there any other options that I should consider? I'm not sure about going down the Gaggenau route but I imagine that would end up being crazy expensive
 
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