Capacity
The working capacity of the oven. The amount of food that can be cooked in the device and the amount of space required for embedding depends on this parameter.
A capacity of about 50 – 60 litres is considered quite sufficient for a family of 2 – 3 people. It is the capacity that most modern built-in ovens have. However, there are other options — modest models of 20 – 30 litres, similar in capacity to microwave ovens,
large in capacity for home baking and large cabinets of 100 litres or more, designed more for cafes and restaurants than for home use.
Cooking temperature
The cooking temperature range allows you to understand which special tasks are subject to the oven. The lower temperature from which the oven starts heating, usually, is in the range of +30 to +50 ˚C. So, for example, the minimum heating temperature at
+30 ˚C allows you to defrost products. Models with a minimum of
40 ˚C and
50 ˚C allow you to heat ready meals, heat tableware (before serving), dry crackers, etc.
Number of modes
The number of cooking modes provided in the design of the oven. In this case, the cooking mode means the general opertaion mode — for example, “heating”, “heating + convection”, etc. Accordingly, this indicator strongly depends on additional equipment (see "Features"). However, even in similar models, the number of modes may be different. In general, the
more cooking modes, the more cooking options, the easier it will be to choose the optimal mode for a specific situation.
Door closer
The presence of an
automatic door closer in the design of the oven.
Such a device is responsible for pulling the door when closing, and in some models, when opening. The idea is that the user does not need to close/open the door completely — just pull it to the right place, and then the door will be smoothly brought to a fully open or closed state by the door closer. Such a system performs two functions. Firstly, it reduces to almost zero the risk of leaving the oven not completely closed (which is fraught with various unpleasant situations): the auto-closer is usually able to attract even a fairly wide open door. Secondly, such a device provides a very smooth opening and closing, without shock, which has a positive effect on the service life of the entire oven.
Guides
Type of guides for installing baking sheets that are used in the oven.
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Frame. Classic guides have the form of slots with protrusions in the side walls of the oven. This design is simple and inexpensive. However, it is not very convenient — when removing baking sheets, you have to pull your hand into a heated oven, which means you will need a mitten or potholder. And the extraction itself may require effort, especially if the guides are dirty and the trays go tight in them.
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Telescopic. Retractable guides on which the baking sheet “leaves” the oven, usually, immediately when the door is opened. Such devices are more convenient than frame ones, but they are more expensive and not suitable for all situations (for example, sometimes to check a dish you only need to open the lid without pulling it out). Therefore, in most models,
telescopic guides are only on one level. But
telescopic guides on two levels or even
three levels already classifies the device as a top segment.
Connected load
The electrical power consumed by the oven during operation, in other words, the power that must be supplied to the oven so that it can work normally. This parameter determines not only the total energy consumption (and, accordingly, the amount of electricity bills) but also the specifics of the power supply: with a power consumption of several kilowatts, a conventional outlet may not be suitable, and the wiring must be quite reliable.
Note that it is customary to indicate the connection power only for electric models (see "Oven"), as well as for gas devices with electric grills.
