We all know cooking, while fun, can sometimes be a hassle, especially if you’re juggling multiple pots and pans. Thankfully, technology has made this much easier, and we’ve come a long way from lighting gas stoves with matches. Today’s induction hobs heat up faster, are more easily adjusted and come complete with in-built safety features, making cooking a fuss-free experience for everyone from seasoned home cooks to absolute beginners.
We put French cooking appliance stalwart Brandt‘s new line of induction hobs and ovens to the test, by preparing a ragu cannelloni with them. The dish comprises of three main parts: the ragu (Italian meat sauce), cannelloni pasta, and a white sauce – all of which require separate preparation, before being finished together in an oven.
We used the Brandt 80cm horiZone Induction Hob BPI6449BL, which comes with four separate cooking zones, each with its own timer and precise temperature controls, all controlled by a touch-sensitive panel. With it, juggling the various pots and pans needed to sweat the vegetables, brown the meat, and prepare the white sauce became a cinch.
Getting the pan to heat quickly was easy with the boost function. This meant that I only had to wait a short time to brown the oxtail, which usually takes some time with a conventional gas stove as the meat releases its juices slowly and one has to wait for them to evaporate before proceeding with the next cooking step.
Worried about the heat in the kitchen? The induction stoves also come with a whole slew of safety features that takes most of the risk out of cooking, even if you’re the kind that can burn water. The hob detects food spillage— like that pot of pasta that’s beginning to boil over — and automatically shuts down. Another useful feature is the Automatic Saucepan Detection, which lets you know when your cookware is in contact with the induction surface, and whether the pan you are using is induction-friendly.
Baking With Brandt’s BXP6555* Pyrolytic Oven
After you have filled the cannelloni shells and covered them in white sauce, they go into an oven to bake until the shells become tender and the white sauce browns a little on top.
After picking a cooking mode on the BXP6555* Pyrolytic Oven, the Smart Boost function automatically starts a preheat sequence. The preheat cycle is done in a flash, and thanks to their new Quattro Pulse technology (that injects heated air into the cavity to accelerate temperature stabilisation) and patented Omega Grill (that ensures even heating throughout the oven cavity), our cannellonis came out perfectly tender, with crispy browned edges.
The oven also comes with a soft-close function, which means no more annoyingly loud sounds of the oven door slamming (which can’t be good for the oven either); and if you don’t have an exact recipe, the oven can also recommend cooking temperatures and durations with its Smart Assist function, based on your choice of cooking method and type of food.
* : The Brandt BXP6555 comes in 2 colours, Stainless Steel (BXP6555X) and Black (BXP6555B)
Cleaning Up Is A Breeze
Cleaning up is no doubt the biggest chore when in the kitchen, so we are glad that the induction stovetop has a flat, smooth Vitroceramic Glass (a kind of heat-resistant glass) surface, which means no scouring between nooks and crannies with a sponge. The Clean Lock function on the hob also makes it easy to turn off all the controls for a minute, so you don’t activate the touch controls while wiping up stains; the Residual Heat indicator also means that you don’t get burnt while cleaning.
We’ll admit that this dish is not something that we usually prepare as it’s not a simple recipe (the ragu alone takes 6 hours), although all that high-tech equipment certainly helped move the process along.
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This is a sponsored post brought to you by Brandt Asie.