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Comparison Gorenje Essential BOS 6737 E13 FBG vs Gorenje Essential BOS 6737 E13 BG

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Gorenje Essential BOS 6737 E13 FBG
Gorenje Essential BOS 6737 E13 BG
Gorenje Essential BOS 6737 E13 FBGGorenje Essential BOS 6737 E13 BG
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Main
Volume 77 liters. 10 modes. Steam, Gratin and Quick Reheat functions. Steam cleaning. Maximum temperature 300 °C. Auto-closer. Telescopic guides on the 1st level.
Main specs
Typeelectricelectric
Controlspop out knobs + sensorspop out knobs + sensors
Capacity77 L77 L
Cooking temperature50 – 300 °C50 – 300 °C
Features
Cooking modes
steam cooking
grill
convection with heater
defrosting
steam cooking
grill
convection with heater
 
Number of modes1010
Features
thermostat
timer
auto switch-off
thermostat
timer
auto switch-off
More features
Number of door glasses22
Door closer
Guidestelescopic on one leveltelescopic on one level
Oven cleaning
 
steam
catalytic
steam
More specs
Energy classAA
Connected load3.5 kW3.5 kW
Dimensions (HxWxD)59.5x59.5x56.4 cm59.5x59.5x56.4 cm
Cut-out dimensions (HxWxD)590x560x550 mm590x560x550 mm
Country of originSloveniaSlovenia
Color
Added to E-Catalogjanuary 2022september 2021

Cooking modes

Among the cooking modes, one can single out modes that are relevant for models in the role of ovens (these are grill, convection, convection with heater, double convection, rotisserie fork, temperature probe), as well as special operating modes that turn the oven into another device on the kitchen table ( microwave oven, built-in steamer and steam cooking)

— Microwave. The presence of a microwave heater in the oven, along with an electric or gas one (see "Oven"). This feature significantly expands the functionality of the device: a microwave generator is convenient for heating and defrosting food, and its use in combination with the main heater allows you to speed up the cooking time and provide better heating, especially when cooking the product as a whole piece (for example, when baking boiled pork). At the same time, such combined ovens are more expensive than conventional ones not equipped with a microwave.

— Built-in steamer. Possibility of using 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 con...sidered more healthy than traditional cooking or frying. In addition, it often turns out to be optimal for people with dietary restrictions. However, models with steamer functions are also more expensive than usual ones.

— Steam cooking. Water is poured into a special tray at the bottom of the oven, and evaporates under the influence of high temperature, thereby steaming the dishes in the device. However, such ovens have basic capabilities and do not have a separate programme, modes, or sensors that would monitor the work and the steam cooking process itself.

— Grill. Device for cooking food using thermal radiation. The grill allows you to get dishes with a fried surface or crispy crust. However, this method of cooking is considered healthier than frying in oil. This function is especially useful in combination with a rotisserie fork (see below).

— Convection. This function implies the presence of a fan in the oven, which forcibly draws heated air through the working chamber. It ensures a more even distribution of heat than with natural (without a fan) air circulation, which has a positive effect on the heating efficiency and the quality of cooking.

– Convection with heater. The combination of convection for uniform distribution of heated air flows and an annular heater, which is located around the fan. In this cooking mode, an increase in the temperature of the air driven by the blades is ensured. This type of dry convection is more efficient as it allows the circulating air to warm up evenly faster.

— Double convection. Improved convection function (see above), in which two fans are responsible for air circulation at once. According to the manufacturers, this ensures the evenest distribution of hot air throughout the volume of the oven and, accordingly, high-quality cooking. In addition, double convection is found in models with an additional chamber — where each fan is responsible for its own oven compartment.

— Rotisserie fork. A device in the form of a fork on which pieces of meat, chicken or other food can be strung. When cooking, this fork rotates, which allows you to evenly heat the dish from all sides. In modern ovens, this function is necessarily combined with a grill (see above); other cooking methods for a rotisserie fork are of little use or do not make sense.

— Temperature probe. A device for measuring the temperature of cooked food. It looks like a thin rod with a temperature sensor at the end. With such a rod, you can measure the temperature both outside and inside the dish being prepared, determining its condition and degree of readiness. Temperature probes are especially useful when roasting meat.

— Double oven. The ability to cook two different dishes at the same time in the oven saves time — for example, you can bake meat in the upper chamber and cook cake layers in the lower one. And the role of a partition between the chambers is played by a baking sheet, which can be removed and the oven used for a total volume.

— Custom programme. Ability to create your own oven programme. Such programmes are similar to automatic ones (for more details, see “Number of automatic programmes”). However, unlike the latter, you can change them at your own discretion and save them in the oven’s memory, which gives you ample features to customize the oven to your preferences. — Defrosting. A programme for gentle defrosting of frozen foods. In this mode, the oven operates at a low intensity — so that the contents effectively thawed but, at the same time, did not bake. Data on the defrosting time required for a certain amount of a certain product is usually given in the instructions for use.

Oven cleaning

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.
Gorenje Essential BOS 6737 E13 FBG often compared
Gorenje Essential BOS 6737 E13 BG often compared