Review of the electric oven Leran EOE 6785 BG

The EOE 6785 BG is a full-size built-in electric oven with 11 operating modes, including various combinations of heating elements, as well as a convector with a ring heater.

This modern and stylish 2900W unit offers a 72-litre cooking chamber, a removable triple-glazed door and a pair of telescopic slides that easily adjust to one of five levels.

^* Contrary to popular belief, this is not the time limit after which the device will necessarily break down. However, after this period, the manufacturer ceases to bear any responsibility for its performance and has the right to refuse to repair it, even for a fee.

The Leran EOE 6785 BG oven kit includes:

• oven
• pair of telescopic guides
• wire rack and two baking trays of different depths
• instructions with a warranty card printed inside and an energy efficiency sticker

The front panel of the built-in oven Leran EOE 6785 BG is made of black glossy glass. The design of the device is emphatically strict and laconic.

The straight and refined door handle is made in a metallic graphite shade. A similar material is used to highlight the round recessed knobs of the regulators, made of matte black plastic.

Between the handles there is a control panel with a display and a row of touch buttons below it.

Most of the door is occupied by a moderately darkened viewing window with a barely visible fine stripe pattern.

The door with triple glazing is characterized by smooth opening, stability in the slightly open position, silent closing and a tight fit to the body, eliminating backlashes and cracks. The door is a removable structural element that can be easily unfastened from the body by moving the locking levers to the open position. It is also possible to remove the plastic insert at the top of the door from the inside, as well as all three glasses.

The working chamber of the oven is organized in a standard way: the grill heating element is located in the upper part, on the back wall, behind the grate, there is a convection fan with a ring heating element. Halogen lamps are installed in the upper part on the left, closer to the outer edge, and also in the lower part of the right wall.

The volume of the internal space, covered with enamel, is 72 liters. Removable metal grids installed on the side walls provide the ability to place cooking utensils on five levels.

Installable telescopic guides are available for one of the levels. The runners, with a baking tray or rack mounted on them, slide forward easily, providing ease of use and eliminating the need to hold hot dishes suspended.

The part of the body built into the furniture is lined with stainless steel. On the side surfaces there are stampings with recesses covered with plastic, making it easy to carry the massive case. Also noticeable are several small round holes for ventilation.

The back panel is also stamped. On the left is where the power cable exits without a plug.

The oven set includes a wire rack and two enamel baking sheets of different depths.

The assembly of the oven and the materials used for the manufacture of parts and accessories express high quality. A visual inspection of the device did not reveal any defects.

The instructions for the oven are presented in an A5 brochure format, including 42 pages. It is printed on high-quality paper and designed in the company’s corporate style.

The manual includes detailed information about the structure of the oven, installation instructions, safety precautions and operation of the device. A detailed description of the operating modes and all control features is also provided. The last pages of the document are reserved for the warranty card.

The Leran EOE 6785 BG control panel consists of a display, a number of touch buttons and two recessed rotary switches.

With the left handle you can select one of 11 operating modes:

Eco and Pizza modes use the same combination of heating elements: the bottom and a ring heater on the rear wall. The main difference is that in energy-saving mode there is no preheating and the temperature range is 140–240 °C. In Pizza mode, the oven provides heating between 50 and 250 °C.

Using the right knob, you can adjust the oven temperature from 30 to 250 °C, depending on the selected mode.

A row of buttons located below the display performs the following functions:

1. Cancel the current mode and put the device into standby mode.
2. Activate the panel lock from accidental touches and start the timer.
3. Setting the end time of cooking.
4. Quick oven heating function.
5. Setting the duration of the cooking cycle or setting the time at the beginning of operation.
6. Setting the required temperature.
7. Turning on and off the backlight in the working chamber.
8. Start and pause the cooking process.
9. Change the value displayed on the screen.

To start working, you need to set the time. Then, by turning the left knob, the mode is selected, and by using the right knob, the temperature is selected. After this, press the «Start» button. You can also set the end time and cycle length before starting. For example, if you set the end to 10:00 and the duration to 1 hour, the oven will preheat at 9:00 and finish at 10:00. The timer beeps when the set time has elapsed, which can be adjusted up to 23:59.

During the cooking process, you can change the selected mode, adjust the heating level and, if necessary, pause the device. The Quick Heat function reduces the waiting time for the device to reach operating temperature from 15 to 9 minutes and is available in all modes except Eco, Defrost and Dough.

Detailed information about installing and connecting the oven can be found in the instructions.

The thermal insulation of the oven body is at the highest level, which ensures safety even during long-term cooking at high temperatures, eliminating the possibility of getting burned. The sound level during operation is quite moderate, amounting to about 45 dB at a distance of a meter from the device. After the oven is turned off, the cooling fan begins to make a slight noise, reaching a level of 50 dB, which remains within a comfortable range. The sound signals are at the optimal volume level without causing irritation. The oven controls are standard for modern models and are quite easy to use.

Effective oven care includes regularly cleaning the oven interior, racks, racks and door, as well as washing used pans and/or racks. It is important to carry out these procedures after the device has completely cooled down. If necessary, the door, its glass, side grilles and retractable telescopic slides can be removed.

It is recommended to clean all removable components and the inside of the oven with a soft cloth or sponge soaked in water with the addition of a neutral detergent, and then wipe dry. The use of steel wool, abrasive detergents and products with a high alcohol content when cleaning is strictly not recommended.

For a cold oven, heating to 180 °C takes 16 minutes 45 seconds, with an energy consumption of 0.530 kWh.

In Quick Heat mode, up to 180 °C is reached in 9 minutes, with an energy consumption of 0.346 kWh.

The maximum power consumption in top and bottom heating mode with convection at 180 °C is 2001 W.

During 1 hour of operation in top and bottom heating mode with convection at 180 °C, the oven consumes 1.353 kWh.

In standby mode, the device's power consumption is 0.4 W.

Checking whether the heating of the baking tray corresponded to the specified temperature and the spread of values along its plane was carried out in the upper and lower heating mode with convection at 180°C. The measurement results include the minimum and maximum temperatures at five points on the heated baking sheet.

Here's what we got:

About the thermal insulation of the body. The oven door, operating at 180-200 °C for several hours, heated up to a maximum of 43 °C, the sides and top — up to 35 °C.

In the first experiment, we selected a 1.5 kg pork butt with a generous layer of fat. The meat was treated with salt, a marinade of red and black pepper, sprinkled with oregano, stuffed with garlic, and then sent to the refrigerator for several days to marinate.

For cooking, we used the lower and upper heating mode with convection, preheating the oven to 220 °C. The meat was carefully placed in foil so that the fat layer was on top.

After 15 minutes of cooking, we reduced the temperature to 180 °C. To monitor the internal temperature, we used a core temperature probe and set it to 70 °C inside the piece of meat. As we neared the end of the cooking process, we unrolled the foil, turned the meat over, fat side down, and changed the setting to dual convection grilling. In about 15 minutes the meat acquired a wonderful golden hue. The oven was turned off and the meat was left to rest for 15 minutes.

As expected, fatty broth accumulated at the bottom of the package; the juicy meat was completely baked, turning out aromatic and very tasty.

Result: excellent.

To prepare a spicy vegetable snack, we used 800 g of eggplant and bell peppers, as well as four tomatoes.

The oven was preheated to 190 °C, selecting the convection mode. Taking into account the fact that tomatoes cook faster than other vegetables, we started by placing peppers and eggplants on a wire rack covered with paper, first pierced with a fork.

After 20 minutes, we turned the vegetables over and after another 20, added the tomatoes.

In total it took an hour to bake.

After the vegetables cooled, we peeled the tomatoes, cut out the core, and also removed the tails from the eggplants and peppers. Then we coarsely chopped the vegetables and added fresh red onion, chopped parsley, a few cloves of garlic, a little vegetable oil, salt, vinegar and a small amount of sugar.

Stirred and enjoyed tasting.

The coho salmon steaks were generously rubbed on both sides with a mix of olive oil, dried basil, rosemary and salt. After the lemon juice was squeezed onto the fish, we left it to marinate for an hour and a half.

For cooking, the convection mode was turned on at a temperature of 180 °C. The fish was carefully placed on the foil, adding half a lemon wedge to each piece. The foil was then wrapped tightly around the fish and the pan was placed in the oven.

After a quarter of an hour, we opened the fish and placed it under the convection grill for another 10 minutes.

Ingredients: 1 kg of puff pastry without yeast, 800 g of minced meat, a couple of onions, salt and ground black pepper

For the filling, we took 800 g of minced pork and beef, fried it with finely chopped onions, salted and peppered it and set it aside to cool.

The dough was carefully rolled out to form 4 rectangles. Then each rectangle was cut into squares measuring 10x10 cm. A portion of minced meat was laid out on each square, after which the edges were pinched, and the future puff pastries were carefully placed on a baking sheet, seams down.

By that time, the oven had warmed up to 200°C in top and bottom heating mode with convection. The puff pastries were baked for 20 minutes until fully cooked.

As we can see, nothing was burnt, all the puff pastries were baked equally well. The thin crust was slightly crispy, just like we wanted.

Result: excellent.

Leran EOE 6785 BG will pleasantly satisfy the eye of aesthetes and fully meets the high standards of experienced chefs. This oven has an attractive design, careful assembly from quality materials and copes well with the tasks assigned to it. During our testing, we made sure that the heat distribution was uniform over the surface of the baking sheet and that the actual temperature corresponded to the set one.

The built-in oven is easy to clean and, despite having 11 modes, is completely intuitive to operate. It is worth noting the outstanding thermal insulation of the case and the overall ergonomics of the design. The door is equipped with closers that eliminate slamming, is confidently held in the ajar position and is easily removed, including all three of its glasses. Telescopic guides smoothly extend beyond the camera and, if necessary, can be moved to any level. The side racks are also removable, which greatly simplifies the process of cleaning the oven.

Pros:

• uniform heating and stable temperature maintenance throughout the entire cooking time
• timer and control panel lock
• removable door, glass, side grilles and telescopic guides
• recessed handles and soft-closing door system
• excellent thermal insulation of the case

Minuses:

• The cooling fan is heard a little more loudly after the operating cycle than we would like