Appliances Explained
by Julia Roberts


The heart of every kitchen is the oven, where heat works its magic, turning raw ingredients into wonderful food and aromas. Today’s built in ovens combine innovative technology with energy effi ciency and sleek, stylish design.

The multi-function oven combines all the benefi ts of hot air cooking with additional functions such as conventional cooking, grilling, hot air grilling, top/bottom heat only and defrosting. Hot air cooking is ideal for all types of food allowing you to cook sweet and savoury food at the same time without fl avours and smells intermingling. Advanced cooking technology ensures precise heat circulation and exact temperature control. The result is perfect cooking in every corner, on any shelf, in any position. Nobody likes cleaning ovens so the Pyro clean setting takes the physical effort out of oven cleaning. By heating the oven cavity up to 500 degrees, all food residues are turned to ash, and there are no costs of purchasing chemical cleaning agents. Simply wipe out the ash with a damp cloth and the oven
cavity looks immaculate and gleaming clean.

Combination compact ovens are now available with the option of steam with hot air cooking. 100% steam cooking retains moisture and nutrients in the food, this is ideal for cooking rice, fi sh, vegetables and fruit, making a tastier and a healthier meal. 50% steam and 50% hot air helps conserve the texture and humidity of the food. This is ideal for casseroles, souffl és and reheating dishes. Reheating using steam puts life back into food using moisture, making food taste just as delicious the second time round. Whilst 25% steam and 75% hot air locks in the moisture and browns the outside for irresistible fl avour, creating juicy succulent meat and crunchy vegetables cooked to perfection. Steam defrosting and reheating gently puts moisture back in to food as it defrosts and reheats. Quicker than regular defrosting, an entire frozen turkey can be defrosted in just one hour.

Induction hob cooking is recognised as being one of the quickest, safest and most effi cient methods of cooking available. Automatic pan recognition ensures that only pans heat up. When a pan with a ferrous or magnetic metal base is placed on the hob, the coil situated below the ceramic glass surface uses an electromagnetic fi eld to create heat. Almost instantly heating the pan, with only the base of the pan heated, the cooking surface stays cool. Induction
hobs are capable of bringing a pan to the boil faster than a comparable gas or conventional electric hob. By contrast, it is extremely sensitive and gentle enough to melt chocolate directly in the pan. An addition to the range of induction hobs is Flex Induction, this extends the cooking surface by accommodating pans of any size, placed anywhere on the surface at the same time.

With all this power and technology at your fi ngertips, cooking will become quick and simple so you can sit back and enjoy delicious food, one of the fi nest things in life. Why not join us at our Home Appliance Cookery Demonstration on Saturday 17th May 2014. There are two sessions at 10.30am and 1pm, when you can sit, relax and watch the Home Economist in action demonstrating the benefi ts of the induction hob, the multi-function oven and the combi steam oven. You will have an opportunity to sample the food cooked.

Places are strictly limited so pre-booking is essential by contacting 01933 356424 or
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Peter Crisp Design Studio