Gourmet Cooking With Pyrolytic Ovens
In this blog, we show you how you can maximise home cooking with the help of some amazing cooking functions and the handy cleaning up of pyrolytic ovens.
Smoked Salmon Pasta Bake with Ciabatta and Brie Crust
Ingredients
- 350g penne
- 60g butter
- 1 large leek, sliced
- 1/2 cup plain flour
- 5 cups milk
- 1/3 cup semi sundried tomatoes, thinly sliced
- 1 tbsp thyme leaves
- Grated rind of 1 lemon
- Salt and pepper, to taste
- 300g hot smoked salmon, skin removed and broken into chunky pieces
- 2 cups rough ciabatta bread crumbs
- 60g butter, melted
- 125g triple cream Brie, roughly chopped
- Green salad or steamed greens, to serve
Prep Time: 30M
Cook Time: 48M
Recipe Yield: 4-6
Method
Step 1: Preheat the oven on CircoTherm® to 180°C.
Step 2: Bring a large saucepan of water to the boil. Add the penne and boil until just tender. Drain well.
Step 3: Meanwhile, melt the butter in a large saucepan, add the leeks and sauté on induction setting 6 or 7 for 5 minutes or until softened. Add the flour and stir for 1 minute. Add the milk and whisk to combine, increase the heat to 7 or 8 then whisk until the sauce comes to the boil and thickens.
Step 4: Stir the tomatoes, thyme, lemon and salt and pepper into the sauce, season to taste then stir through the pasta.
Step 5: Pour the mixture into a 30 x 20cm Pyrex shallow baking dish. Lightly mix through the salmon chunks. Combine the crumbs with the melted butter then scatter over the pasta bake with the chopped Brie. Bake for 25-30 minutes or until heated through and the crumbs are golden. Serve immediately with salad or greens.
Recipe by Trish McKenzie with NEFF
For Fuss-Free Everyday Cooking: Miele 60cm Pyrolytic Oven – Stainless Steel – H 2267-1 BP
Key Oven Features:
- 76L cooking capacity
- 8 oven functions which includes Grill, Fan Plus, Intensive Bake and Conventional Heat
Cooking Possibilities:
- Daily dinners: baked potatoes, pasta and roasts
- Baked goods: cakes, bread, pastries etc
- Grill meat, fish and veggies
User Experience:
- Easy control with two control dials and digital display
- Fast start up with rapid heat up function
- FlexiClip telescopic runners enable stable retrieval of trays
Cleaning Experience:
- Self-cleaning pyrolytic cycle: burns grease & food residue to ash for easy cleaning
- Fingerprint resistant Stainless Steel exterior withstands smudges for simple maintenance
Spring Greens Risotto With Crème Fraîche
Ingredients
- 30 g butter
- 1 tbsp extra virgin olive oil
- 1½ cups (300 g) risotto rice
- 1 litre (4 cups) good quality vegetable or chicken stock
- 150 g sugar snap peas, trimmed and halved
- 2 tsp finely grated lemon rind
- 2 tbsp lemon juice
- 1½ cups (120 g) finely grated parmesan
- 130 g baby spinach leaves
- 1 cup (140 g) fresh or frozen peas. thawed
- ¼ cup snipped chives
- ¼ cup chopped dill leaves
- ¼ cup chopped basil
- Sea salt and cracked black pepper, to taste
- TO SERVE: ⅓ cup (100 g) crème fraîche
Prep Time: 25M
Cook Time: 20M
Recipe Yield: 4
Method
Step 1: Preheat the combi steam Pro oven on the Fan Plus at 220°C.
Step 2: Place the butter, oil and rice into a deep 20 cm x 30 cm metal baking dish.
Step 3: Place in the preheated oven and cook for 5 minutes. Remove from the oven and stir until the rice is warmed and coated.
Step 4: Change the oven function to Steam at 100°C. Your oven may prompt you to open the door to cool down to 100°C.
Step 5: Add the stock to the rice and stir to combine. Return the dish to the oven and steam for 18 minutes. Remove from oven.
Step 6: Place the sugar snap peas in the perforated steam container and place in the oven. Steam for 2 minutes and remove. Set aside.
Step 7: Add the lemon rind, lemon juice and parmesan to the rice and stir for 1 minute. Add the spinach, peas, chives, dill, basil, salt and pepper and stir for 1–2 minutes or until combined and creamy.
Step 8: TO SERVE: Divide the risotto between serving bowls. Top with the sugar snap peas, a spoonful of crème fraiche and swirl before serving.
Recipe by Donna Hay with Miele
For Home Bakers and Dessert Enthusiasts: AEG 60cm Pyrolytic Steam Oven – Stainless Steel BPK556360M
Key Oven Features:
- 77L cooking capacity
- 9 cooking functions which includes pizza, grill, true fan cooking and frozen foods
- Bake +Steam function: adds steam to enhance baked goods for crisp and golden crusts with soft and tender centres
- 45 automatic programs for one-touch cooking
Cooking Possibilities:
- Baked goods and desserts: all types of breads, cakes, pastries, tarts and pies etc
- Grill and roasts: meat (beef/veal/pork/lamb/chicken/duck), fish and veggies
- Snacks: frozen goods and home-made pizzas
User Experience:
- Intuitive LCD display with control dials
- Quadruple glazed door with soft close drop-down
- OptiFlex™ telescopic runners for easy access to trays
Cleaning Experience:
- 3x self-cleaning pyrolytic cycles: burns grease & food residue to ash for easy cleaning
Crème Brûlée
Ingredients
- 7 egg yolks
- 100g sugar
- 200ml milk
- 300ml cream
- 1 vanilla pod
Cook Time: 50M
Recipe Yield: 8
Method
Step 1: Combine the egg yolks with the sugar and mix well. Split the vanilla pod in half lengthways and scrape out the seeds. Put both pod and seeds into a pan with the milk and the cream. Bring to the boil and simmer for 10 minutes.
Step 2: Remove the vanilla pod from the liquid and stir the milk/cream mixture slowly into the egg mixture, taking care to avoid making bubbles. Stir the mixture gently with a whisk, without beating.
Step 3: Distribute the mixture between 8 oven proof ramekins and place them on an oven rack.
Step 4: Bake on shelf level 2, on Steam setting 3 at 95°C for 50 minutes. Cool the brûlées to room temperature then chill before serving.
Step 5: TO SERVE: Sprinkle the tops with brown sugar and caramelise with a kitchen blowtorch, then serve immediately. Garnish with biscuits and cape gooseberries.
For Everyday Cooking & Occasional Entertaining: Smeg’s 60cm Pyrolytic Oven – Neptune Grey – SOPA6102TG
Key Oven Features:
- 68L cooking capacity
- 10 cooking functions including static, fan forced, turbo, grill and pizza
- Extra functions include Proving, Stone Cooking, BBQ and Air-Fry
Cooking Possibilities:
- Everyday oven cooking and baked goods
- Grilled meats with the BBQ function, fried treats using Air-Fry
- Wood-fired effect: pizzas, bread and other baked goods
User Experience:
- Full touch control panel
- Soft Close & Soft Open door
- Rapid Pre-Heating and Keep Warm
Cleaning Experience:
- Self-cleaning pyrolytic cycle: burns grease & food residue to ash for easy cleaning
Thyme beef tenderloin with grilled vegetables and parsley green sauce
Ingredients
- Thyme 1 bunch
- Parsley 30 g
- Bread 10 g
- Garlic ½ clove
- Extra virgin olive oil 70 ml
- Vinegar 3 g
- Salt to taste
- Pepper to taste
Cook Time: 30M
Recipe Yield: 4
Method
Step 1: Blend parsley with bread, vinegar and oil, once obtained a nice green and fluid sauce, add a pinch of salt and pepper to taste.
Step 2: Cut the vegetables and cook them on the bbq grill at a temperature of 250° for about 3 minutes per side.
Step 3: Massage the medallions with the salt, pepper, oil and chopped thyme.
Step 4: Lay the medallions on the bbq griddle and cook them 5 minutes per side at a temperature of 250°.
Step 5: Lay the vegetables on the plate with the medallions and top with the salsa verde.
Pyrolytic Ovens: Final Thoughts
No matter what your cooking lifestyle looks like, a pyrolytic oven is truly a versatile kitchen helper you didn’t know you needed. Designed to elevate the cooking and cleaning process, pyrolytic ovens transform home cooking with a variety of functions to be enjoyed – from grilling, slow cooking to steam cooking, air frying and making desserts. Best of all, self cleaning pyrolytic ovens are there to deliver simplified cleaning and maintenance, giving back time where it’s needed most – for work, play and relaxation!
Browse our selection of pyrolytic ovens!
View the growing range of pyrolytic ovens available, with many brands, sizes and colours to choose from. Find a pyrolytic oven to suit your budget, lifestyle and needs, with curated product descriptions, videos, real consumer reviews and comparison tools, only available on National Product Review.
A pyrolytic oven is essentially a self-cleaning oven which uses incredibly high temperatures to burn away food residue, turning it into ash. Once cooled, the ash can simply be wiped away without the need for harsh chemicals or scrubbing, making oven cleaning a breeze.
Yes, pyrolytic cleaning can clean the oven's glass door. The intense heat of the pyrolytic cycle breaks down and burns off food residue, including that on the glass. While the glass may be cleaner, it’s unlikely to be spotless. You might need to give it a quick wipe with a damp cloth to remove any remaining ash.
No, you should not leave trays in a pyrolytic oven during the self-cleaning cycle. The extreme heat generated can damage trays, especially those with non-stick coatings. You should remove all trays, racks, and other accessories before running the pyrolytic cleaning process. Some oven models might have special trays designed to withstand high temperatures, it's best to check your oven's manual for cleaning instructions.
The ideal frequency for using a pyrolytic cleaning cycle depends on how often you use your oven and how much mess you create. Below is a cleaning frequency guide:
- For average use: A deep pyrolytic clean every 2-3 months is usually sufficient.
- For frequent or heavy use: You might need to run it more often, perhaps every month or even more frequently.
- For light use: You could potentially extend the cleaning interval to every 4-6 months.
How often you need to clean a pyrolytic oven depends on how frequently you use it and how much mess you make. While the high-temperature cleaning cycle is effective, it's generally recommended to run it every two to three months with regular use. If you cook frequently or create a lot of spills, you might need to clean it more often. You can reduce the need for frequent pyrolytic cycles by wiping away spills immediately to prevent build-up.
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