I will speak as a technical household appliances expert.
The kitchen was purchased for around 450. From the beginning, I understood that it has an issue with baking in the air.
No matter what you bake, from food, pie, to dessert, it has a problem. It bakes unevenly even if you lower the temperature (where you have to wait much longer for the baking to finish).
You use the most common position (the middle one) in the air and the food gets burned on top and bottom. Especially the pies!
You use the bottom position to bake the food from the bottom and it burns if you don't constantly check it.
Cakes need a lucky combination of position, temperature, and program to bake properly and rise. In general, you have to be lucky for something to bake well.
As a technician, I see that the kitchen has a construction problem. The grills it has in the middle of the back, where the hot air comes out, are not properly constructed, resulting in whatever you put in the middle position to get burned on top. The airflow inside the oven chamber is incorrect, and this is due, as I said, to the construction of the oven and the back on which the fan and the air resistance operate, and how the hot air is distributed in the space. Baking with the top and bottom or the grill doesn't have any problem, as long as you place the rack low in the top and bottom position because the performance of the bottom resistance is poor.
I notified a technician to see what he would tell me. He came to the house, measured resistances, etc., and told me..."everything works perfectly."
When I told him, I know very well that there is no technical problem and that all the resistances work correctly, but the problem is due to a construction flaw, he started telling me the story that obviously all the technicians at Pitsos tell housewives! And he was telling it to me, who have been practicing the profession for more years than him!
When he realized that I am a technician, he started saying various things, like it's European regulations for it to be like that and whatever other "stories" he thought of to cover up the problem. He also told me that I should only cook in the black trays that the kitchen provides because he said they distribute the temperature better. So, we should throw away any Pyrex we have and bake in the huge trays. If you want to cook something because you are single, you have to use the huge tray because Pyrex doesn't work!
I asked for a replacement of the kitchen, and he referred me to the responsible person in the company, who called me.
He told me the same story...which indicates that they are aware of the problem because the majority of customers who buy Pitsos kitchens must have complained (those who didn't complain either consider it normal or don't bother), and they made up the story to tell everyone in order to avoid compensation and replacements.
The behavior of the responsible person who refused any problem the kitchen has, no matter what evidence I provided, is completely unacceptable! (By the way...most Pitsos models now operate similarly and have an issue with the uniformity of baking when using the air. I see it at my work where people complain and Pitsos turns a blind eye)
Unacceptable behavior towards the customer from a historic company.
Apart from the oven, the stovetops are "my slow animals." They need much more time than my old Pitsos kitchen with the classic burners to boil water! Unacceptable performance from a supposedly modern kitchen, either because they have installed lower power burners (I didn't solve it to know exactly what they put) or because of their construction.
The issue of steam running from the glass door, Pitsos says it is normal due to European regulations for oven insulation that should not have energy losses.
I suggest that Pitsos go and look at other companies that make kitchens, how they manage the same European directive, because other companies probably make proper ovens that do not leak water. Pitsos is not the only one subject to the European energy directives that the company's representative told me on the phone.
The company now sells snakes, seaweed for silk ribbons... and the worst of all is that they ADMIT NOTHING, considering that their kitchens are flawless.
For the same amount of money, I recommended to a friend an Indesit which is far better in everything. And in baking with air and on the burners, plus it does not release any water.
Mine is up for sale and I'm going to another brand. Pitsos is over for me, especially for their post-purchase treatment.
(P.S.: The stainless steel easily leaves marks that do not clean.)
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