Gorenje K 613E02 white

Among inexpensive cookers, models with a body width of 50 cm predominate — they are designed for installation in small kitchens. If there is enough free space to install equipment with a width of 60 cm, then you should pay attention to such solutions, for example, as Gorenje K 613E02. After all, their advantage (a comma is not needed) is in the increased area of \u200b\u200bthe hob (and hence the size of the burners) and the large volume of the oven.

For large pots and pans

K 613E02 differs from other combined cookers in large and powerful electric burners. With a diameter of 14.5 and 18 cm, their power is, respectively, 1.5 and 2 kW. But still, the most powerful burner — 3 kW — gas. As a result, you can quickly heat food in a large dish on Gorenje using both blue fuel and electricity. Moreover, the heating zones are placed in such a way that two large dishes can be heated simultaneously on powerful burners. Another positive point is that the stove is adapted to work in the “dacha” mode from gas cylinders. The scope of delivery includes nozzles for liquefied gas.

Almost like a wood stove

In terms of volume (68 L), the oven is larger than most 50 cm and some 60 cm stoves. The large internal volume ensures uniform distribution of hot air when roasting both large pieces of game and whole poultry. However, its advantage is not only in size. To improve the quality of baking, the engineers of the Slovenian company copied the shape of the crucible vault of wood-burning stoves for optimal air distribution. The hostesses, according to their reviews, are satisfied with the result of baking in such "ovens" as in K 613E02.

Steam cleaning

The shape of the K 613E02 oven is similar to the more expensive Gorenje stoves, but inferior to them in terms of capabilities. So, it has a relatively small number of modes (6) among which there is no convection. The door has two, not three glass with a thermal layer (CompactDoor technology). But the manufacturer has retained the special AquaClean mode for cleaning the oven. The principle of its operation is simple — water collected in a deep pan evaporates at 70 degrees Celsius and softens the fat on the walls of the chamber. After that, the dirt can be easily removed with a cloth, without using chemicals. For other stoves — with a standard oven thermostat setting (50 and 100 degrees) — the water will either not be heated enough or boil away quickly.