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Not just any oven

Not just any oven
Ella Tan
  • On September 21, 2015


Bake at one go on four racks? And with the promise of even heat throughout? Just this feature makes me want to check out the new Bosch Series 8 ovens.

So, you’ve just got keys to your new home and are thrilled at the prospect of setting up your kitchen? Or you’re renovating your home and have the chance to re-do your kitchen? With hindsight, most of us now know exactly what we need.

Bosch_Siemens_Range_Anzeige_LM_M50+M51 (1)

Now that new apartments come with kitchens with barely enough space for two people to move around comfortably, you want every item in your kitchen to be functional, and preferably multi-functional. There’s absolutely no room for gadgets and equipment that get dusted off twice a year.


roast chicken

For those who cook and bake, an oven is a must-have for making everything from cakes to roasts and flans to oven-dried tomato.  These days you can choose from convection/microwave ovens and ovens that can switch from grilling to steaming.

In the realm of technology, trust the Germans to think of everything. Take the new Bosch Series 8 Oven that works like your kitchen genie. Roast, bake, steam-bake, microwave – no problem! It even comes with 4D hot air technology to keep heat evenly distributed, so your chicken or cake doesn’t come out looking sunburned on one side.


pineapple tarts

And if you’re like me, the type who gets antsy about which shelf to use for ideal results, fret no more. The Bosch Series 8 oven keeps heat constant throughout its four levels. It’s what every home baker needs especially during festive seasons when you wring your hands wishing you can slot in more trays of pineapple tarts or gingerbread men. Plus, the oven is so smart, it sets the heating mode, temperature and duration. Sounds too good to be true!

Bosch Series 8 ovens retail between $2,699 and $4,999, sort of mid-range between ordinary ovens and the fancy designer ovens (however, the Bosch Series 8 won the 2015 German Design Award, so it even scores in the looks department).

With a good oven, you’ll want to bake everything – pork/chicken chops, meatballs, croquettes – instead of frying. Less oil, less frying, and less cleaning up.

Acknowledge World Health Day, September 29 with a super-healthy dish by Bosch’s culinary ambassador, Chef John See.  I’d add chilli to the Tomato Jam and eat it with fish barbecued or baked in banana leaf.

Bosch salmon main

Steamed Salmon encrusted with flaxseed and walnut, served with beetroot tomato jam

Serves: 4

Preparation time: 10 minutes

Cooking Time: 15-20 minutes



4 slices deboned and skinned salmon fillet

2 tablespoons olive oil

1 pinch freshly cracked salt and black pepper

8 lemon slices

2 cooked beetroots (peeled, cut and diced)

1 tablespoon honey

Flaxseed and Walnut Crust:

3 tablespoons toasted flaxseed

½ cup toasted walnuts

2 slices toasted wholemeal bread (cut into cubes)

Tomato Jam:

3 cups quartered fresh tomatoes

2 tablespoons apple cider vinegar

4 tablespoons brown sugar

½ white onion (diced)

Kale in Soya Milk:

1 tablespoon olive oil

2 whole garlic (smashed)

Pinch of freshly cracked salt and pepper

300g fresh kale leaf (cut to strips)

1 bean curd (cut into strips)

½ cup soya milk



  1. Heat up a pot over a Bosch stove and add all the ingredients for the tomato jam.

Allow it to simmer to a boil, keeping it at a low heat while stirring occasionally for 15


  1. Pour the tomato jam into a Bosch hand blender to create a fine puree and add in

the cooked beetroot cubes. Set aside.

  1. Combine the flaxseed mix ingredients into a Bosch Mighty Mix Blender. After

blending, add the honey and then set it as a crust for the salmon.

  1. Place the 4 pieces of salmon on a tray. Season with salt, pepper, lemon and olive oil.
  2. Place into the Bosch series 8 steam oven for 5 to 6 minutes. Remove the salmon and dip it in the flaxseed and walnut crust.
  3. Lightly sauté the garlic to golden brown and add in the kale and bean curd. Fry for 2 min, before adding the soya milk to soak the kale for 3 minutes.
  4. Serve with beetroot-tomato jam.

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