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Thread Starter 

Hi guys,

New in the forum.

Looking for your experience and opinion on Italian made oven Giorik MPE 4 or 5

Need small oven for gently pastry works such as macaroons, small tarts, and other patisserie.

This model fits my ergonomic requirement with left to right door opening,  BUT the most important how does it work.

Interesting how an electronic control works. Repeatable and predictable? How accurate? How uniform temperature in a chamber?

If own such one or similar. Or have other experience, your response is welcome and very much appreciated!

Thanks in advance.


With Best regards,