Comparison Gorenje Superior BCM 598 S17 BG vs Gorenje GCM 812 B

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.

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 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.

In the case of ovens, the dimensions determine not only the sizes, but also the conditional form factor and the possibility of installing models. Dividing by height, the devices can be compact(low) for installation in hanging cabinets and full-sized — classic ovens for installation under the countertop. As for the width, in addition to standard models of 60 cm, there are narrow (45 cm) and wide (90 cm) models to interact with similar wide hobs.

The country in which, according to the manufacturer, this or that model is manufactured. Even though most of the capacities are concentrated in China, European factories for the production of household appliances have not disappeared. And certain models can be produced on them. In general, such a division into a Chinese or European factory ( Germany, Italy, Poland, Turkey) should not particularly affect the quality of products, but still the stereotype of a reliable European assembly is present in us. However, it is possible that the model may have a country of manufacture, for example, Poland, and in the store under the same article, you will meet China.