Over the last 8 months or so, I have been very proud to be an official Belling UK Partner and I have been testing an oven and hob for them in my kitchen. They have had lots of daily use so I am finally able to give you a full review of both now. I am going to review my Bellling BI60MF Multifunction Oven in this post and I will review my Belling IHT60 Induction Hob in the next post.
The Belling BI60MF is an electric multifunction oven which has many features designed to make it easier for you to cook/bake/grill all your favourite recipes.
These functions are:
- Conventional Oven: Is ideal for traditional roasting. The meat is placed in the middle of the oven with the roast potatoes near the top.
- Top Heat – Use the top heat function towards the end of the cooking, for delicate browning. Great for dishes like lasagne.
- Base Heat – The base heat can be used to provide additional browning on the base for pizzas, pies and tarts. Use this function towards the end of cooking.
- Base Heat with Fan – The base element cooks the base of your open pies, while the fan allows the air to circulate around the filling.
- Defrost – The fan assists defrosting by circulating room temperature air around the food, it is more hygienic and is done in half the time.
- Fanned Oven – Distributes the heat evenly through the use of an integrated fan.
- Intensive Bake – Suitable for food with a high moisture content, such as tarts, bread and cheese cake. It also eliminates the need for baking pastry blind.
- Fanned Grilling – Circulates heat around the food, making it ideal for thinner foods such as bacon, fish, gammon and steaks.
- Conventional Grilling – This function cooks food from the top and is ideal for a range of food from toast to steaks. As the whole grill is working you can cook large quantities of food.
I have used the majority of these functions and those that I have used are all amazing! My normal default cooking option is the conventional oven which does not use the fan. I do use the fanned oven on occasion but it is very efficient and food does cook very quickly in there. I find that if I am distracted by Thomas and Daniel while items are cooking, they can become overcooked if I am not careful and I do not give it my full attention. However the fanned oven is great if Thomas and Daniel are demanding feeding immediately as I can have a frozen pizza on the table within 10 minutes of it coming out of the freezer. The base heat is great for cooking the pizza especially if it cooked straight on the racks. It ensures a perfect crisp base every time. I have not used the base heat with fan yet but I intend on making an open fruit pie in the summer so I will let you know how it goes.
The conventional grill is very efficient and heats up very quickly if the oven door is closed for a couple of minutes. I have not used the fanned grill yet but I am planning on cooking some fish with it over the summer so I will let you know how it goes. My favourite function of the oven is the intensive bake which allows you cook to pies and tarts without blind baking the pastry first. I have had a fear of making and cooking pastry for many years however this oven has helped greatly by giving me the confidence to give it ago and giving me great results from the first time I have used it. I show you how to use this function in the video below and it is discussed further in my recipe for Chorizo & Spring Onion Tarts (also below.)
Cleaning the oven is very easy as the glass in the door, the racks and the shelf runners can all be removed. The oven interior is made of easy clean enamel and it is effortless to clean especially if it is cleaned as soon as the oven is cool. The oven has 5 shelf runners meaning that you can put a roast in alongside a cake with room to spare. There is also no flavour transference between them. My only minor annoyance that I have with the oven is that when the door is opened, at the bottom the wood of my unit is exposed. Bits of food can drop down this gap and it is impossible to clean as I am yet to find anything narrow enough to fit in the gap to pick them up. If anyone has any ideas as to how I could clean this area, I would greatly appreciate any suggestions.
- 1 x ready rolled shortcrust pastry sheet
- 1 tablespoon olive oil
- 150g chorizo, chopped into small chunks
- 1 bunch of spring onions, stems and green bits removed, finely chopped
- 150ml double cream
- 150ml whole milk
- 1 egg
- Salt and pepper, to taste
- 100g Parmesan, freshly grated
- Small bunch of parsley, finely chopped
- Preheat the Belling BI60MF multifunction oven on intensive bake setting at 160 degrees C.
- Put the olive oil in a frying pan and gently heat up. Add in the chorizo and spring onions and fry until the spring onions have softened and the chorizo is lightly browned. Remove from the pan and set aside to cool.
- Line your tart tins with the short crust pastry and then add in the cooked and cooled chorizo and spring onions.
- Gently whisk together the cream, milk and an egg. Add in salt and pepper and then pour into the tart cases.
- Top with the Parmesan and parsley and place in the preheated oven until the pastry is cooked and the filling is brown and bubbling (about 10-15 minutes). Allow to cool briefly then serve with a rocket salad and a glass of white wine!
Overall, I am very impressed with the Belling BI60MF Multifunction oven and I am sure it will be feature in Jo’s Kitchen for many years to come.
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For more small savoury tart recipes, please see:
Vegan leek, mushroom and spinach tart – Planet Veggie
Sunny picnic quiches – Fab Food 4 All
Asparagus, courgette and three cheese tartlets– The Foodie Couple Blog
Asparagus, courgette and three cheese tartlets – The Veg Space
Asparagus, courgette and three cheese tartlets – Thinly Spread
I was sent a Belling BI60MF Multifunction Oven and a Belling BI60IHT Induction Hob for the purposes of review and to make recipes with. All opinions are my own. I was not required to give a positive review