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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.
Culinary techniques that were previously dedicated to the realm of professional kitchens can now be enjoyed within the confines of our home kitchens. From the delicate art of steaming vegetables to the sizzling satisfaction of grilling steak, today’s ovens are as versatile as they are intelligent.
Imagine crafting artisanal bread, air-frying crispy delights, or slow-cooking tender lamb shoulders and curries, all within the same appliance. The modern oven is no longer just a heating device; it’s a culinary playground where cooking innovation meets tradition.
Introducing Pyrolytic Ovens
The home cooking revolution doesn’t stop there. Imagine an oven that not only cooks your food to perfection but also cleans itself. Pyrolytic ovens are self cleaning ovens which feature pyrolytic technology and uses high heat to transform stubborn food residue into ash, effortlessly eliminating the need for harsh chemicals or labourious scrubbing. Pyrolytic ovens are the epitome of cooking convenience and hygiene, redefining the way we interact with our kitchen appliances.
Discover Pyrolytic Ovens with National Product Review
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Established on the foundation of reviews, National Product Review is home to a range of helpful tools to aid the purchasing journey, this includes buying guides, product videos, articles and recipes, a comparison tool and a store directory so that shoppers can buy in-store or online. National Product Review is Australia’s trusted ally in the shopping jungle, empowering shoppers on making an informed decision on the solutions that are best suited to their lifestyle.
In this section, we share all there is to know about our favoruite pyrolytic ovens from brands like NEFF, Smeg and AEG, and some delicious recipes you can try at home!
CircoTherm® technology: let you cook multiple dishes across 4 shelves without flavour transfer
12 oven functions, ranging from Bread Baking, Full surface grill, Dough proving, Pizza Setting and Low temperature cooking
Cooking Possibilities:
Bake all types of baked goods like bread, pastries, cakes and pizza
Grill meat, fish and veggies
Cooked low and slow, such as stews, curries and pulled meats
User Experience:
2.5” colour touch panel with Shift Control lets you move from one menu to the next
Quadruple glazed CoolTouch door
Slide&Hide® door mechanism lets you tuck the door under the oven, out of the way
Cleaning Experience:
Self-cleaning pyrolytic cycle: burns grease & food residue to ash for easy cleaning
Easy Clean function: use it in between pyrolytic cycles, just needs water & liquid detergent to gently soften food
Recipe to Try with NEFF’s 60cm Pyrolytic Oven (B57CR22N0B )
Smoked Salmon Pasta Bake with Ciabatta and Brie Crust
Serves 4-6
Prep Time: 30 minutes
Cook Time: 50 minutes
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
Method:
Preheat the oven on CircoTherm® to 180°C.
Bring a large saucepan of water to the boil. Add the penne and boil until just tender. Drain well.
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.
Stir the tomatoes, thyme, lemon and salt and pepper into the sauce, season to taste then stir through the pasta.
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.
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
Recipe to Try with Miele’s 60cm Pyrolytic Oven (H 2267-1 BP)
Spring Greens Risotto With Crème Fraîche
Serves 4
Prep Time: 20 minutes
Cook Time: 25 minutes
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
Method:
Preheat the combi steam Pro oven on the Fan Plus at 220°C.
Place the butter, oil and rice into a deep 20 cm x 30 cm metal baking dish.
Place in the preheated oven and cook for 5 minutes. Remove from the oven and stir until the rice is warmed and coated.
Change the oven function to Steam at 100°C. Your oven may prompt you to open the door to cool down to 100°C.
Add the stock to the rice and stir to combine. Return the dish to the oven and steam for 18 minutes. Remove from oven.
Place the sugar snap peas in the perforated steam container and place in the oven. Steam for 2 minutes and remove. Set aside.
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.
To serve
Divide the risotto between serving bowls. Top with the sugar snap peas, a spoonful of crème fraiche and swirl before serving.
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
Recipe to Try with AEG’s 60cm Pyrolytic Steam Oven (BPK556360M)
Crème Brûlée
Serves 8
Cook Time: 50 minutes
Ingredients:
7 egg yolks
100g sugar
200ml milk
300ml cream
1 vanilla pod
Method:
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.
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.
Distribute the mixture between 8 oven proof ramekins and place them on an oven rack.
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.
TO SERVE
Sprinkle the tops with brown sugar and caramelise with a kitchen blowtorch, then serve immediately. Garnish with biscuits and cape gooseberries.
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.