Comparison Gorenje K 634 XA stainless steel vs Beko FSM 62331 DXT stainless steel

It is the volume of the oven provided in the stove. It s the maximum volume of products that can be placed in it without compromising work efficiency. Accordingly, a larger oven is useful for large volumes of cooking; on the other hand, such a capacity will significantly affect the price and dimensions of the stove.

If you buy a regular household stove with 4 burners and do not plan to cook a lot in the oven, you can not pay much attention to this parameter. The capacity of the oven is usually enough for most simple tasks like cooking a pie or baking chicken. But for more serious tasks, a larger oven may be required. Detailed recommendations on volumes can be found in special sources.

If there is an additional chamber (see below), this paragraph usually indicates only the volume of the main oven.

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.

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.

It is the number of layers of glass installed in the oven door. The larger it is, the less heat goes out, and the less the outer surface heats up. The minimum amount required for effective thermal insulation is 2 glasses, and this option is considered the most popular. Ovens with 3 glasses are noticeably less common, mainly middle and high-end models. The maximum number of glasses is 4; such thermal insulation is the most effective. However, it is not cheap and is used extremely rarely, mainly in top-class stoves.

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 — pull it to the right place, and then the door will be "picked up" by the door closer and smoothly brought to a fully open or closed state. Such a system eliminates the risk of leaving the oven not completely closed and prolongs the life span of the device.

The number of gas burners in which the flame is located not in one, as in standard burners, but in two (or three) rows — in other words, in the form of two (three) rings, one inside the other. Such burners have more power than traditional single-row ones and heat the bottom of the pan more evenly, which can be especially useful when frying. On the other hand, the need for such a heating mode arises quite rarely, and much more gas is consumed than during the operation of a classic burner. As a result, even in advanced stoves, the number of turbo burners rarely exceeds 1.

The type of gas control provided in a stove with a gas hob and/or oven.

Gas control is a safety system for gas stoves that turns off the gas supply when the flame goes out. Such a system can be used only in the stove, only in the oven, or both. The latter option, from a safety point of view, is considered perfect for gas stoves. However, gas control is more important for an oven — it is more difficult to control the presence of a flame in it. But in the hob, this function is not so critical, especially if the stove is constantly under supervision during cooking.

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.