In the run-up to the test, we defined practical requirements and the following test criteria:
- Processing and
- Functional scope
In order to evaluate these criteria, we have defined several tests for the baking and grilling ovens. Pizza is baked once with each oven and barbecued with the spit. During use, great care is taken to ensure that the equipment is easy to handle and well processed. Accessories and safety also play a role in our tests. Depending on how many accessories are included, this also has a strong influence on handling.
As far as safety is concerned, we test how hot the handles get and whether they can still be touched without problems after 1 1/2 hours of continuous operation of the oven. A thermal camera is used to check how hot the outer surfaces of the oven become. Finally, the cleaning of the ovens is assessed.
In order to exclude mistakes and to ensure the load by the everyday use, each test takes place in several rounds.
The test criteria are given percentages depending on their importance. The final score is then objectively calculated from the test criteria using an algorithm.
Our product selection is based on an observation of the current market. In addition to popular branded products, we also include insider tips in our selection. Criteria such as price and range of functions are an important factor for us. The test field is also determined by analysis and evaluation of customer reviews and external tests (e.g. Stiftung Warentest).
The devices are purchased anonymously or lent to us by the manufacturer. Dealers and manufacturers have no influence on the tests and our evaluation.
As soon as new relevant products come onto the market, our test field is extended by these. The new products go through the same test as the already tested devices.