Comparison Hansa FCCL69225 black vs Hansa FCCW68225 white

The highest temperature that the oven can reach during normal operation. The minimum value in modern models is 230 °C. However, even this low temperature is considered sufficient for most simple dishes. The average indicator can be called 240 – 250 °C. Such heating is provided by most modern ovens. And the most advanced models can heat up to 300 °C or more. Such capabilities will be useful for some specific recipes that require high temperatures.

Rated power of the oven installed in the stove. Specified only for electric ovens (see above). When determining this parameter, the power of all heaters and other devices installed in the oven (grill, convector, motorized spit, etc.) is taken into account; in other words, this item indicates the maximum power consumption.

This data is useful primarily for assessing electricity consumption, as well as the connected load during operation. But only ovens with similar functionality can be compared with each other in terms of power — for example, two models with convection. Otherwise, the comparison may be incorrect.

— Thermostat — a device for adjusting and maintaining the required temperature in the oven. The presence of a thermostat relieves the user of the need to look after the cooking process. Instead, it is enough to set the thermostat to the desired temperature, and the stove will automatically maintain it.

— Timer. Countdown device: the user sets a certain time, after which an audible signal sounds. The specific functionality of the timer can be different — from the simplest rotary knob with an adjustment accuracy of +/-3 minutes to an electronic unit with a display that can count the time to the second and even turn off the stove at the end of the countdown (see "Auto switch-off"). However, this feature greatly simplifies the life of the user. It is more convenient to set the timer and wait for the signal than to keep track of time by the clock.

— Convection. The convection function provides additional hot air circulation and evenly distributes heat throughout the entire volume of the oven. It is useful for baking.

— Rotisserie fork. It is used for cooking several dishes, particularly shish kebab: products are strung on a rotisserie fork and rotated on it. It ensures consistent heating and baking. Often, the rotisserie fork is combined with a grill (see below), although this is not necessary. Also, this device can be...equipped with a drive from an electric motor for automatic rotation.

— Grill(electric or gas). In this case, the grill is an open heater installed in the oven chamber and designed to cook food due to thermal radiation; it can be used alone or in combination with other oven modes. The grill allows you to fry various foods effectively: for example, you can use it cooking meat with a characteristic crust, brown croutons, fry vegetables, etc. It is healthier than traditional frying.
As for the types of grills, electric grills are the most popular nowadays — they are simple in design, provide even heating, allow you to accurately adjust the mode and use many additional functions (up to automatic cooking programs). Such grills can be found even in gas ovens. But gas devices are used much less frequently: they are considered more economical but more complex in design and less convenient to adjust than electric ones.

— Steam cooking. The ability to use 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 considered more healthy than traditional cooking or, moreover, frying; often, it turns out to be optimal for people with dietary restrictions.

— Oven lighting. It is a lamp for lighting the interior of the oven. By turning on such a lamp, you can see the oven insides without opening it and without releasing heat. Yes, even with the lid open, the oven lighting can come in handy — for example, when removing products from a baking sheet (patties, pieces of cookies, etc.) or when cleaning the oven. Note that for the lighting to work, a mains connection is required, even if we are talking about a gas stove.

It is the method of cleaning the inner surface provided in the design of the oven. In addition to traditional and more advanced steam cleaning, there are catalytic and pyrolytic cleaning. More about them:

— Traditional. This option assumes the absence of any devices that facilitate cleaning: you have to wash the oven manually, using ordinary detergents and cleaning products. Such a procedure can be quite troublesome and time-consuming, but such ovens are much cheaper than similar models with more advanced types of cleaning.

— Pyrolytic. Cleaning with high temperature. Dirt on the interior surfaces of the oven is burned to ash, which can then be easily removed without using detergents. At the same time, pyrolytic cleaning equally effectively handles all types of dirt, both new and old. The disadvantages of such a system are the duration of cleaning (sometimes up to several hours), high cost, and significant consumption of resources (electricity or gas, depending on the type of oven). In addition, during the operation of the cleaning system, unpleasant odours often arise, generated by the combustion of contaminants in the oven.

— Catalytic. Ovens with this type of cleaning have a special coating on the inner surface that breaks down grease on the oven walls. Fat disintegration is accelerated at high temperatures; the oven is thus self-cleaning t...o a certain extent. However, the efficiency of catalytic cleaning is lower than that of pyrolytic cleaning. It is unable to cope with the entire amount of fat on the walls. Therefore, such an oven should be washed from time to time. On the other hand, ovens with catalytic cleaning are cheaper than ones with pyrolytic cleaning. And the cleaning itself does not require additional electricity/gas costs, nor is time-consuming (except for washing/wiping).

— Steam cleaning. Cleaning the oven with heated steam. A certain volume of water is poured into a baking sheet or another container, the container is placed in the oven and the cleaning mode is turned on. Due to heating, the water evaporates, and the heated steam softens the dirt on the walls and partially disintegrates the fat. After the end of the programme, it is enough to wipe the oven with a damp cloth. Such a cleaning requires less time and resources than pyrolysis and often turns out to be more effective than catalytic — steam can soften even old dried-up contaminants. At the same time, these ovens are relatively inexpensive. At the same time, this mode does not guarantee to cope with any contamination. It is possible that after the end of the steam cleaning, the oven will have to be washed traditionally.

Type of tray guides provided in the oven.

— Frame. The simplest guides are made in the form of a fixed grid, and sometimes in the form of slots in the walls of the oven. They are quite practical and inexpensive, due to which they are used in the vast majority of ovens. The main disadvantage of the lattice guides can be called the fact that the baking sheet moves rather tightly in them, especially if the oven has not been cleaned for some time and the guides are dirty.

— Telescopic. Guides in the form of retractable tray support based on telescopic rails. When removing the baking sheet, the mechanism moves apart, and the stand, rolling on a special roller, “leaves” the oven. The main advantage of the "telescopic rails over the classic frame guides is that you do not need to make much effort to install and remove the baking sheet — it will move very easily. On the other hand, such devices are more expensive and more complicated than classic frame guides; as they get dirty, their efficiency drops noticeably, and dirt can completely disable the mechanism. In light of all this, manufacturers most often use telescopic rails not as the main option but as an addition to the frame guides described above. If telescopic guides are initially indicated in the specs of the stove, this usually means that the oven with traditional frame guides is additionally equipped with removable telescopic guides. These advanced telescopic rails ca...n be easily set at the desired level and removed for cleaning.

Many ovens, initially equipped only with frame guides, can be equipped with telescopic rails, purchased separately.

A security measure that allows you to block the controls of the stove. It will be useful in families with small children: when the lock is on, a curious child will not be able to turn on the stove or change settings. To unlock, one needs to perform certain actions, which are easy for an adult and too complex for a child: for example, you need to press two specific buttons simultaneously.

A display on the stove control panel. Usually, it is a very simple one-colour display : 3-4 digits plus a few additional characters (for example, a thermometer icon and a clock icon). However, even on such a display, almost all important information related to the stove operation can be displayed: heating temperature, clock, timer settings, and other relevant data. Thus, the display significantly simplifies the management of the stove and makes it more convenient.

For technical reasons, this function is mainly used in electric stoves; there are also gas models with displays, but they are extremely few.

The connected load of the stove is the maximum electrical power consumed during operation. This parameter is indicated only for models that are equipped with at least one electric heater — burner (burners), oven or grill. It is the burners that are the highest consumption in terms of energy consumption; Features such as auto-ignition or oven lighting require little energy, a ordinary socket is enough for them.

First of all, the requirements for the power grid depend on this indicator: it must be able to provide such power without overload. It is worth noting that for household sockets the power limit is about 3 – 3.5 kW; with more power, you need to connect the stove to a 230 V network according to special rules. An alternative is a three-phase 400 V mains: most modern stoves with electric heaters allow connection to both 230 V and 400 V.