Electrolux vs. Bosch ovens?
Hi, im baking more and more and am looking to invest (relatively!!) more into a new oven. I am looking particularly at Electrolux EOC6P77H (700 SteamCrisp) because i can add steam to my sourdough and because it has a probe. HOWEVER i found some redditors say…
Hi, im baking more and more and am looking to invest (relatively!!) more into a new oven. I am looking particularly at Electrolux EOC6P77H (700 SteamCrisp) because i can add steam to my sourdough and because it has a probe. HOWEVER i found some redditors say that Electrolux doesn't bake evenly if there are more trays put in, and the only reliable technology is 4D Hot air by BOSCH, but the problem is the only one i can afford (as pyrolisis is a must) is the model that has then no other functions (meat probe, steam): BOSCH HBG7741B1. I bake mostly sourbread 3x a week, i love baking desserts (from bain-marie requiring creme brulees to cakes,..) but for our daily lunches we usually use 2 trays at the same time (fish+potatoes+veggies, mushrooms,..). Can anyone help me with this conundrum, does electrolux perform well or is it worth paying 200eur more for bosch with less functions? Thank you so much🥲
Collected discussion
Steam & pyrolysis are no friends since the heat might damage the plastics. You can always clean an oven with steam (that’s what steam ovens do), but of course that doesn’t go as hard as pyrolysis. You might want to try that on your current oven and check if that works for you. But be careful with the water since it might leak out of the door gasket
My current oven is 20yo and doesn't have either haha. Thats why im buying a new one and am quite unfamiliar with the newer settings... however i see electrolux offers both (steam+pyro), do you think that would be bad?
I only know that pyrolysis CAN create issues (e.g. damaged coating from scraping burnt food can lead to chipping). It should be ok if you take good care of your oven and clean it more frequently!