- Blanco BFS60CX
- Delonghi DE60E
- Euromaid SC600
- Omega OF602XA
How we test
CHOICE’s home economist, Fiona Mair, cooks a range of delicious meals to test the ability of the ovens to perform over a range of temperatures, times and functions.
Scones are baked over two shelves to test how evenly the ovens perform at a high temperature over a short time.
Custard tarts are for assessing how the oven responds to a change from a high temperature, fan forced or fan assist function, to a classic bake at moderate temperature.
Meringues are baked to assess cooking ability at a low temperature for a long period.
– Fiona roasts a whole chicken to assess baking a non-uniform food at moderate to high temperature over a long period, whilst retaining moisture and crisping the skin.
She also cooks a freshly prepared pizza at a very high temperature for a short period to assess the ability to crisp and brown the base and evenly cook the toppings.
Fiona toasts bread to assess the speed, evenness and heating area of each grill in a short time.
She fan grills sausages to assess speed and evenness, and ideally no smoking or flare-ups created by this high fat food. The basic grill function is used if no fan grill is available.
Fiona cooks rice using the absorption method to assess the ability and speed of the medium burner to boil rice, maintain a desired level of heat at the lowest-temperature setting and the cooker’s turn-down capacity (control response).
White sauce is cooked to assess the performance of the simmer burner at low temperatures for a prolonged time.
Very low heat
Fiona melts chocolate directly over the simmer flame to determine if the simmer burner is capable of gently cooking foods that are very sensitive to high temperatures.
High fast heat
Fiona cooks a beef and vegetable stir-fry on the wok or largest burner to assess the wok burner’s ability to deliver continuous high heat.
EASE OF USE
Each oven is assessed by comparing the ease of use of the controls, clarity of the labels, using and cleaning the grill and the oven. For the cooktop, she assesses the stability of the trivets, layout of burners, whether the pots fit comfortably and the stability of pan support. She also looks at how easy the controls are to use in relation to their size and shape, labelling and position. She assesses ease of cleaning all interior and exterior surfaces, including shelves, trivets and burners, and whether there are appropriate spill-catchment areas on the hob.