Comparison Siemens HM 636GNW1 vs Bosch HNG 6764B1

The type of control panel installed in the oven. To date, there are such options:

— Rotary knobsswitches. Controls based on classic rotary knobs, known to many users for other types of kitchen appliances — primarily classic cookers. This type of control can be found in both low-cost and advanced models: the specifics of the operation of ovens are such that many functions (both basic and additional) are conveniently controlled with rotary knobs and the simplest mechanical controls, and a complex electronic circuits. However, rotary knobs in their pure form are not used very often today — much more often they are combined with buttons or touch controls (see below).

— Push-buttons. Push-button controls are typical of the electronic type and use complex control circuits, making this type of control suitable for models with a wide range of additional features. However, pure push-button controls, without rotary knobs, are very rare in ovens. On the one hand, for some functions, such controls are less convenient than rotary knobs; on the other hand, they are rather unusual for ovens, which can cause additional discomfort for the user.

— Touch controls. They are in many ways similar to push-buttons (see above). The main difference between touch controls and buttons is that the touch controls respond to touch, not to press. Thanks to this, using such pane...ls is much easier. In addition, the touch sensors give the device a stylish look and are easy to clean because they do not have protruding parts. Such controls in their pure form, not combined with rotary knobs, are also quite rare. However, for several reasons, there are still much more touch controls models than push-button ones.

— Rotary knobs with push-buttons. Control panels equipped with both rotary knobs and buttons. See above for more details on both. Here we note that the combination of two types of control allows not only to combine their advantages but also provides additional convenience: some functions of the oven can be tied to rotary knobs, others to buttons, linking each function with the type of control that is optimal for it. Due to this, this option is the most common today.

— Rotary knobs with touch controls. Combined control with rotary knobs and touch controls (see above for more on both). Like the “rotary knobs with push-buttons” option (also described above), it is very convenient because each function of the oven is tied to the type of control that is optimal for it — either to the rotary knob or to the touch controls. This option is much less common, but this is not due to inconvenience but primarily to the high cost of touch controls compared to push-buttons. Accordingly, it is used mainly in models of the middle and top classes.

— Pop out knobs. A variation of the rotary knobs described above, in which the knobs can be recessed into the control panel. Usually, pop out knobs are designed to stay outside only during the direct setting of the operating mode, and for the time when the oven is not in use or works in one mode, they can be hidden. It gives the unit a neat appearance, reduces the places where dirt can accumulate and makes the front panel easier to clean. Unlike rotary knobs, pop out knobs are mainly used in electrical models.

— Pop out knobs with push-buttons. Controls combining Pop out knobs with push-buttons. Both of these types of controls are described above, and in itself, this option is almost the same as a combination of buttons with rotary knobs (also see above).

— Pop out knobs with touch controls. A variant, by the name, combines pop out knobs and touch controls. Each of these types of control is described separately above, and their combination is almost no different from the combination of rotary knobs with touch controls (also see above). Except with the correction that recessed knobs keep the number of protruding elements on the control panel to an absolute minimum.

Among the cooking modes, one can single out modes that are relevant for models in the role of ovens (these are grill, convection, convection with heater, double convection, rotisserie fork, temperature probe), as well as special operating modes that turn the oven into another device on the kitchen table ( microwave oven, built-in steamer and steam cooking)

— Microwave. The presence of a microwave heater in the oven, along with an electric or gas one (see "Oven"). This feature significantly expands the functionality of the device: a microwave generator is convenient for heating and defrosting food, and its use in combination with the main heater allows you to speed up the cooking time and provide better heating, especially when cooking the product as a whole piece (for example, when baking boiled pork). At the same time, such combined ovens are more expensive than conventional ones not equipped with a microwave.

— Built-in steamer. Possibility of using the oven for steam cooking. Cooking is carried out in the main chamber of the oven, and the steam comes from a special reservoir into which water is poured in advance. This method is con...sidered more healthy than traditional cooking or frying. In addition, it often turns out to be optimal for people with dietary restrictions. However, models with steamer functions are also more expensive than usual ones.

— Steam cooking. Water is poured into a special tray at the bottom of the oven, and evaporates under the influence of high temperature, thereby steaming the dishes in the device. However, such ovens have basic capabilities and do not have a separate programme, modes, or sensors that would monitor the work and the steam cooking process itself.

— Grill. Device for cooking food using thermal radiation. The grill allows you to get dishes with a fried surface or crispy crust. However, this method of cooking is considered healthier than frying in oil. This function is especially useful in combination with a rotisserie fork (see below).

— Convection. This function implies the presence of a fan in the oven, which forcibly draws heated air through the working chamber. It ensures a more even distribution of heat than with natural (without a fan) air circulation, which has a positive effect on the heating efficiency and the quality of cooking.

– Convection with heater. The combination of convection for uniform distribution of heated air flows and an annular heater, which is located around the fan. In this cooking mode, an increase in the temperature of the air driven by the blades is ensured. This type of dry convection is more efficient as it allows the circulating air to warm up evenly faster.

— Double convection. Improved convection function (see above), in which two fans are responsible for air circulation at once. According to the manufacturers, this ensures the evenest distribution of hot air throughout the volume of the oven and, accordingly, high-quality cooking. In addition, double convection is found in models with an additional chamber — where each fan is responsible for its own oven compartment.

— Rotisserie fork. A device in the form of a fork on which pieces of meat, chicken or other food can be strung. When cooking, this fork rotates, which allows you to evenly heat the dish from all sides. In modern ovens, this function is necessarily combined with a grill (see above); other cooking methods for a rotisserie fork are of little use or do not make sense.

— Temperature probe. A device for measuring the temperature of cooked food. It looks like a thin rod with a temperature sensor at the end. With such a rod, you can measure the temperature both outside and inside the dish being prepared, determining its condition and degree of readiness. Temperature probes are especially useful when roasting meat.

— Double oven. The ability to cook two different dishes at the same time in the oven saves time — for example, you can bake meat in the upper chamber and cook cake layers in the lower one. And the role of a partition between the chambers is played by a baking sheet, which can be removed and the oven used for a total volume.

— Custom programme. Ability to create your own oven programme. Such programmes are similar to automatic ones (for more details, see “Number of automatic programmes”). However, unlike the latter, you can change them at your own discretion and save them in the oven’s memory, which gives you ample features to customize the oven to your preferences. — Defrosting. A programme for gentle defrosting of frozen foods. In this mode, the oven operates at a low intensity — so that the contents effectively thawed but, at the same time, did not bake. Data on the defrosting time required for a certain amount of a certain product is usually given in the instructions for use.

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.

The number of layers of glass in the viewing window of the oven door.

Modern models, usually, have from 2 to 4 glasses. The more glasses, the less heat loss and the more economical the oven, but this parameter also affects the cost.

The type of inner cleaning provided in the oven. Note that pollution has to be removed with a rag or sponge, but modern ovens often provide various tricks that facilitate the process. The options might be:

— Catalytic. A special wall coating is used in ovens with this cleaning method: it breaks down fats and other stubborn dirt into constituent elements that can be easily removed. The effectiveness of such a coating decreases over time, but it is enough for at least several years of full use. It should be noted that the catalytic coating can be implemented by applying it to special removable plates that are installed on the back or side walls of the oven chamber.

— Steam cleaning. Cleaning with hot steam, which softens dried-on dirt and partially breaks down fats. In some models, there is a built-in steam generator for this, in others it is enough to put a container of water in the working chamber and turn on the cleaning program.

— Pyrolytic. Cleaning by heating the chamber to a very high temperature — about 500 ° C. At this temperature, most of the contaminants are incinerated into ash, which can then be easily removed. Pyrolytic cleaning is considered the most effective, but ovens with this function are expensive, time consuming, require significant electricity/gas consumption, and can lead to unpleasant odors.

This indicator characterizes how economically the oven consumes electricity. Initially, classes were marked in Latin letters from A(highest) and further down as they went down. Later improved classes A +, A ++, etc. appeared (the more pluses, the better). More energy-efficient models are more expensive but can pay for themselves in the process of use, especially if you have to cook often and in large quantities.