It’s been months since I mentioned about getting a new oven. Well the oven that sits in my kitchen is really just a microwave convection oven and many would agree that it’s baking function is really inadequate if you’re serious about baking. Honestly, I have no qualms about it’s ability as an oven when I bought it and it did serve me well for the past 5-6 years. But over time, it’s heating ability had lost steam and it’s now reduced to just a regular microwave oven.
In fact, I did give it another chance when I tried it with this grilled fish recipe. But I was left disappointed and had to fall back on my Happy Call Pan. Not wanting to put up with more frustration in the kitchen, I started my search for my new oven.
And who better to ask for recommendation than my friends who are avid bakers. Wanna make a guess what they all voted for?
The Rowenta was most people’s first choice and Tefal came in close behind.
The main reason why they recommend Rowenta is because unlike most brands where the ovens are made in China, Rowenta’s ovens are from France. I’m no snob but since I’m already planning to get an oven might as well make it a worthwhile investment. Plus a friend told me that Rowentas are most widely used in most baking classes that she’s attended, so there!
Among the available models, I picked the Rowenta Gourmet Precision Electric Oven (model OC 7891). This model comes with the most features and the main selling point that had Alexis sold, was the steam function which promises to deliver softer cakes as it is able to retain moisture. Of course cakes was not on his mind and he was looking forward to me cooking with the oven.
In addition, it also comes with a cocotte as shown in the picture, which is a glass casserole which you can grill or steam your food in.
This model also has a fan function which allows the heat to be evenly distributed which means biscuits and cakes will be evenly browned and reduce crackings on the surfaces of cakes .
Oh and have I mentioned it’s white and looks absolutely stunning in my kitchen now.
I think I’m back to my baking groove again!
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