Number of modes
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.
Guides
Type of guides for installing baking sheets that are used in the oven.
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Frame. Classic guides have the form of slots with protrusions in the side walls of the oven. This design is simple and inexpensive. However, it is not very convenient — when removing baking sheets, you have to pull your hand into a heated oven, which means you will need a mitten or potholder. And the extraction itself may require effort, especially if the guides are dirty and the trays go tight in them.
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Telescopic. Retractable guides on which the baking sheet “leaves” the oven, usually, immediately when the door is opened. Such devices are more convenient than frame ones, but they are more expensive and not suitable for all situations (for example, sometimes to check a dish you only need to open the lid without pulling it out). Therefore, in most models,
telescopic guides are only on one level. But
telescopic guides on two levels or even
three levels already classifies the device as a top segment.
Energy class
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.
