I never thought I’ll spend more than $200 for an oven.
But my obsession with baking has seriously spiralled into something more… well, serious.
So after digging through the internet for some high performance ovens, I came up with these two brands:
A) Rowenta 7868 or Rowenta 7891
B) Baby Belling
Although with all the rave about Baby Belling’s excellent even temperature, I just couldn’t stand it not having a glass door. I’d really prefer to monitor my food while it’s baking and it doesn’t help there’s these two hobs on top that I’ve entirely zero use for.
Also, Rowenta has digital settings (5℃ difference) which allows for more precise temperature tuning. Baby Belling’s the manual dial type.
Between Rowenta 7868 and 7891, I finally decided on the former because why pay an extra $100 for a steamer when all I need is a convectional oven?
We bought our Rowenta 7868 from ParisSilk at $640, comes with a
atas cookbook. (There’s a little episode about the price but I’d probably tell that story next time)
I was SO EXCITED that I immediately initiated my new oven that night, even though I’ve got work the next day.
The first thing I baked?
Ooh… The evil, fickle little things that refused to do my bidding the first two times I attempted them.
With my new ammunition, I set to task.
I was squealing when I realised the large baking pan that I previously bought but couldn’t fit for my Delonghi oven COULD FINALLY BE PUT TO USE AGAIN /TEARS OF JOY/
All the possibilities… All the time that can be saved arggghh…
Anywayz, back to the little beauties…
Ain’t they quite the lookers? Awww…
I used the Italian method by the way… Piped out rounded circles for most and fooled around with the last couple of batter. So after a night of maturing, here’s a sample of what came out from the playing…
Daddy, Mommy & Son Teddy Chocolate Ganache Macarons! Haha!
As compared to my old oven, the temperature distribution was much, much better. My macarons did brown a little on the top so I might drop the heat by five degrees next time whilst baking for a minute or so longer. I was using rack position 2 and baking at 150℃.
There’s also a tad more air space than I’d like in my shells though like all macaron bakers will tell you, no matter how they turn out, as long as it’s not burnt, they’re still sinfully delicious.
My colleagues gave the thumbs up and as usual, goaded me to start up a business lol, but for now, I’m just having fun and even though I’m serious about baking, I’m not that serious, serious.