tutsdot.blogspot.com - First, I would like to wish everyone a Happy New Year. Those who are not following me on my Facebook page would be wondering why I have not been baking and blogging for the past few months. These events were updated in my FB page that I had been 'oven-less' since my Ariston built-in oven broke down in end October last year after two years of heavy usage. I was on vacation during the November-December school holidays. My home started renovation just two days before Christmas and there were loads of things to pack away as my family is still staying in the apartment while the renovation took place. It was a 'nightmare' for me, there were so much dust and dirt to clean up daily after the renovation workers left each evening. I was also playing 'musical chairs' moving things from one room to the other as each area is being renovated. Though the house is not completely renovated yet (we are doing it in phases), the more important places are more or less done. Yes, my new dry kitchen is completed and my dream kitchen is fulfilled. I can start baking soon...I missed baking! (screaming from the bottom of my heart, hahaha!)
The new dry kitchen is a big and nice New Year present from my other half. He has painstakingly designed and custom made it for me. As I am rather tall at 1.7 metres, my dear hubby deems the standard kitchen unsuitable for me and his ideal one is ergonomically designed to suit my needs.
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| Dry kitchen designed by my dear hubby |
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| Dry Kitchen fitted with built-in steam oven, multi-functional oven and induction hob sponsored by Brandt |
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| My wet kitchen where my baking was done previously. |
As you can see from the photos, I have very limited space to work on in my wet kitchen previously as the counter top was occupied by many kitchen appliances. (I have moved the KitchenAid, airfryer and breadmaker to their new home.) I have also run out of storage spaces as my baking tools and accessories kept increasing over the 2.5 years since I picked up baking. The new dry kitchen has a big worktop for me to work on and ample storage for my baking appliances and tools. My friends even commented that it is big enough for me to conduct baking classes! This is a good suggestion which I may consider in future. :) I am very blessed that Brandt has sponsored me with the following three appliances for my newly built dry kitchen. With these, I am able to explore more on my culinary adventures. I have included the specifications and features of the appliances below.
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| Brandt Steam Oven FV1000X and Brandt Multifunction Oven FP1067XS |
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| Brandt Cyclic Induction Hob T11028B |
1. Brandt FP1067XS Built-in Multifunction Plus Oven - Pyrolytic
Features- Electronic programmation with 6 Easycook programmes (cooking mode, ideal temperature and cooking duration predefined)- Fish, Roast Beef, Pizza, Chicken, Tarts and Vegetable
- Volume: 54 litres
- 9 Cooking modes: Circulating heat / Traditional Eco / Traditional / Traditional pulsed / Pulsed bottom element / Pulsed grill / High grill / Grill + Rotisserie / Low temperature stabilisation
- Full glass door (4 layers)COOL DOORThe door consists of 4 glass panes, two of which are iridescent. The iridescent panes ensure that during cooking or pyrolysis the surface temperature remains below the burn threshold (65°C).
- Pyrolysis
- A class
- Sensitive Control
- Large LCD Display
- Simultaneous display of time and temperature
- Rapid pre-heating
- Turnspit
- 2 maxi drip trays (20 and 45 mm)
- 2 anti-tipping safety grids
- Enamelled cavity
- Built-in dimensions (in mm): H585 x W560 X D550
- Overall dimensions (in mm): H592 x W592 x D609
RRP: SIN $2299
2. Brandt FV1000X 38cm Built In Steam Oven
Functions & Benefits
Besides steaming and defrosting, the steam oven is also a multi-purpose appliances to make healthier cooking easy. 1. Gentle Cooking -without seasonings
2. Reheating - without compromising texture
3. Keeping Warm - to seal in the aroma
4. Defrosting - without cooking
5. Blanching -to seal in the freshness
6. Rehydrating - to add moisture & crunch
SPECIFICATIONS
• 23 litres
• 1770 W
• Stainless steel cavity
FUNCTIONS
• Sensitive touch control
• Defrost function
• Cut off timer: 60 minutes
FEATURES
• Steam cooking
• On/Off light with water level indicator
ACCESSORIES
• 1 Stainless steel grid
• 1 Stainless steel perforated dish
• 1 Dish support
• Built in dimensions (in mm): W560 x D450 x H380
RRP: SIN $1899
3. Brandt TI1028B Built in 60cm 3 Zones Cyclic Induction Hob
SPECIFICATIONS
Hob Control
- Hob type material: Ceramic glass
- Type of control: Touch sensitive circular slider
- Construction type: Built in
- Color of hob: Full gloss black
- No. of induction zones: 3
- Direct access: 3, 6, max
- Width (cm): 60
- Energy used: Electric
- Pack 10 safeties : Anti-spill / Anti-overheating/ Touch Pad Locks / Residual heat indicators / Auto-stop / Detection of cookware / Detection of small utensils / Detection of low voltage / Detection of over-tension / Detection of connection error
- Central locking
- Electronic 99 minutes timer
Front Left: 2200W (16cm)
Rear Left: 2800W (18cm)
Center Right: 3600W (28cm)
Total Power: 7200W
Cyclic Intuitive Cooking
Brandt’s innovation for controlling the cooking zones quickly.
The Cyclic hob (7,200 W)
with its 3 independent cooking zones will satisfy your every cooking desire. It has innovative, ergonomic, easy-to-use controls.
With your finger, turn the circular slider clockwise to increase power; to reduce, turn the slider counter clockwise.
The result: flexibility, precision, instantaneous reactivity to go from the lowest to the highest temperature. These hobs also have 3 timers and direct access buttons.
3 power levels, low (3), medium (6) or booster (P), are directly available through the centre key.
Brandt’s exclusive technology optimises heat distribution throughout the saucepan.
INDUCTION: ECONOMICAL COOKING
Induction is quick and economical. It only takes 4 mins 40 secs to bring 2 litres of water to a boil and induction only consumes 225W, as compared to 8 mins 20 secs and 390W for a gas burner(1). Induction is also responsive and safe. After boiling, an induction cooking zone only takes 6 mins 10 secs for its surface temperature to drop to 110°C vs. 13 mins 20 secs and 270°C for a gas burner.
INDUCTION: PRECISION COOKING
With induction technology, the cooking hob generates heat exclusively on contact with cookware through a phenomenon of “induced” current produced at the base of this cookware, which instantaneously raises its temperature. This heat is then transferred to the food, which is simmered or seared depending on your settings.
RRP: SIN $1899
To find out more about Brandt products, you can visit:
Brandt's Website: http://brandt.com.sg
Brandt's Facebook page: https:/www.facebook.com/BrandtSingapore
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