The Rommelsbacher oven is a solid device. The knobs are extremely stable, the double glazing ensures fast heat and by the light in the oven, you can judge the cooking of food well. There are all the controls that you might need: top, bottom heat, fan and even defrost. This has hardly any other small oven. The utensils are supplied by high quality. Especially when rust this is important so that it does not bend in heavy casserole dishes for example. The good insulation through the double glazing means that the furnace in between times are louder noises, probably due to the material heating. The max. Heating is 230 degrees, which is probably not a matter of course for a small oven. Through its internal volume of the oven for cake tins, large pizzas etc. is suitable. It takes almost no other oven more. 2 kl. Shortcomings I have to mention, however: there is no crumb tray for soil. Thankfully fit the sheet from my previous oven, so that I could fix the problem by cleaning. Manufacturers should think whether you should not add a thin, inexpensive sheet supplied. It is a great help, for example, if what is dripped down or even for the crumbs of Aufbackbrötchen to remove easily. The second criticism concerns the time switch: The high adjustment of 2 hours at the expense of accuracy. The relatively closely spaced Scale points mean equal to 10 minutes. This makes it difficult to set eg 12 minutes Aufbackbrötchen. This is only "about" and that can go wrong in many cases. All in all, this is the best small oven, which I in my 30-year housewife activity ever had and I'm very glad to haben.Ich chose this device'm Karin and not Julian (my son), but appear in spite of the change in profile it different here Rommelsbacher BG 1550 baking and roasting oven with convection and rotisserie motor (?)
