We deliberately don't do brand endorsements - models change yearly and what's right depends on your products. But the specs that matter don't change, so choose on these:
Oven: capacity for your realistic batch (a 40L+ OTG if you bake trays), whether the temperature is ACCURATE (buy an oven thermometer for whatever you get, most home ovens lie by 15-20 degrees), independent top/bottom element control, and thermal recovery - how fast it comes back after you open the door. For bread specifically, ability to hold a stone or steel matters more than the badge on the front.
Mixer: bowl capacity against your batch size, motor wattage if you knead bread doughs (enriched doughs punish weak motors), and spare-part availability in YOUR city. A mid-range machine you can get serviced beats an imported one that waits three weeks for a belt.
The honest hierarchy: accurate temperature and a scale first, capacity second, brand last. Plenty of professional work comes out of very ordinary machines with thermometers taped to them.
