Comparison Fabiano FBO 640 vs Fabiano FBO 660

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 number of layers of glass in the viewing window of the oven door.

Modern models, usually, have from 2 to 4 glasses. The more glasses, the less heat loss and the more economical the oven, but this parameter also affects the cost.

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.

Type of guides for installing baking sheets that are used in the oven.

— 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.

— 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.

The type of inner cleaning provided in the oven. Note that pollution has to be removed with a rag or sponge, but modern ovens often provide various tricks that facilitate the process. The options might be:

— Catalytic. A special wall coating is used in ovens with this cleaning method: it breaks down fats and other stubborn dirt into constituent elements that can be easily removed. The effectiveness of such a coating decreases over time, but it is enough for at least several years of full use. It should be noted that the catalytic coating can be implemented by applying it to special removable plates that are installed on the back or side walls of the oven chamber.

— Steam cleaning. Cleaning with hot steam, which softens dried-on dirt and partially breaks down fats. In some models, there is a built-in steam generator for this, in others it is enough to put a container of water in the working chamber and turn on the cleaning program.

— Pyrolytic. Cleaning by heating the chamber to a very high temperature — about 500 ° C. At this temperature, most of the contaminants are incinerated into ash, which can then be easily removed. Pyrolytic cleaning is considered the most effective, but ovens with this function are expensive, time consuming, require significant electricity/gas consumption, and can lead to unpleasant odors.

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.