okay. after so long i'm back at blogger. the thought of starting an entirely baking-based blog had been lingering in my head for the longest time and with the new oven, i was inspired enough to start this. although the new semester's starting really soon and i'll probably not have enough time to commit completely here, but it's a good way to save recipes i really like and my experienceswith them since i don't really have a good memory. ^^
so this is my very first oven. a moulinex. this model doesn't exist anymore i should think. tried googling but seriously nothing came up. it has served me well for the past ten years or so (I'M NOT OLD I JUST STARTED BAKING YOUNG) and it STILL works fine but i need a better oven for some of my baking purposes. so mom, after much consideration and encouragement from my grandma, decided to get me a new oven.
so we headed down to Best Denki and was recommended Rowenta as 'producing the best ovens in the market right now'. it was strange because after much googling, there was close to zero information on Rowenta ovens and even the website itself didn't indicate that they produced ovens at all. -.- the few reviews on other webpages indicated that instructions and stuff came in French?? so honestly i didn't have a great impression. the saleslady however, told me that if i had any problems i could email this certain person who will forward me all the things in english, which eventually was unnecessary because the stuff did come in english after all. albeit the lack of a recipe book (because it was in French and i guess there's no translation for that).
okay so. Rowenta ovens come in three different models. the OC383, OC7868 and the OC7891, ranked from with OC383 being the least expensive and OC7891 being the most expensive. the difference between the first and the later two would be more distinct with an additional cooking mode for the later two and having 2 grids instead of one. the difference between the OC7868 and the OC7891 seems to be of lesser significance. the latter is white and has an additional steaming function which claims to retain moisture (i guess it's true) and allows for slow cooking, doesn't allow nutrients/moisture and whatnots to be lost and yada yada. initially i wasn't bought over by it. i mean, i already HAVE a steamer. why do i need an additional one? and the difference between this and the middle model is a whole hundred dollars. my parents were neutral and left the decision to me. as we enquired however, the saleslady successfully convinced my parents that the steaming function was awesome and talked them into getting this. i'm okay. i mean, i'm not the one paying and it does't hurt to have an additional function. i believe it does retain moisture considering that it doesn't have any gaps to let the steam evaporate so essentially the steam in the cocotte (or so they call it), the steaming tray thing, is just circulating within the glass tray. so it probably is better. remains unseen and untested as yet but should we start using it (i believe my dad will), i will update.
it wasn't a bad deal overall, we paid about $759 or so when the original price is $899, plus it came with freebies (which we had asked for). a baking tray and a dry/wet vacuum cleaner on top of a free fan because we paid using posb debit card. actually the freebies with an additional oven thermometer were only meant for the middle model. i think i looked super disappointed after we decided on the better model and found out it didn't come with anything so the lady said since there were spare stocks for those, she threw it in free for us as well ^^. so yup.
the comparison between the new and old oven. it is like HUGE. and i felt mildly deceived because it really is a whole lot bigger than it seems. there's this like additional back protruding brain thingy at the back of it so it's not really an oblong shape. but it's awesome because my previous oven was so small a lot of trays couldn't fit so i couldn't use certain trays and i always had to do many batches because it was only one level. so the capacity is definitely a couple times larger. (38L to be exact). and it's apparently really precise with variation of only 5 degrees. i mean it's digitalized so i guess it really is meant to be precise. looking forward to shortening my baking time with this hugeass oven. :)
one thing that makes me slightly uncomfortable is the various cooking modes. in my case there's 5. traditional oven, grill, bottom heat with fan, bottom top heat with fan, and i don'tt remember the last one. they also have pre designed cooking programs that has preset settings (28 programs for mine). for instance baking meringues. you can pick that particular program which is probably the optimal setting/baking environment for perfect meringues. there's the low temperature cooking and bread proofing, raise and bake auto function etc..
so it's quite confusing for someone who has always been using the traditional oven like me. and the temperatures. i've been using my traditional oven long enough to know what makes it tick. so i guess it's gonna take some trial (& errors :() in this case to get to know this new oven. 180degrees celsius for my previous oven may not have really been 180. but it worked fine for me. so now.. 180 degrees for the new oven.. HM.
and when to use the various cooking modes?? will it work the same way?? they say this is the pastry function but i used the normal traditional oven previously it worked fine. GOSH. okay. let's see how it goes.