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My New Breville Oven & an Exciting New Technique for Melting Chocolate

Oct 8, 2017 | From the kitchen of Rose

Smart_Oven_Air_Hero_ Hig Res.jpg

It's been over five years since I wrote about my first Breville oven, calling it the perfectly even oven. My test was to pipe a spiral of cream puff pastry to see how it browned and it was perfectly even.

I have been so enamored of this oven, I have since purchased one as a wedding gift and another to have in my weekend home.

A few weeks ago, I discovered the latest model, the Smart Oven Air. When I learned about the extra features this newer slightly larger model offers I had to have it. And I'm totally smitten! I've even put it to use for a newly developed terrific technique, which I will share at the end of this posting. First: here are the new features that I most value:

  • An oven light that can be turned off or on at will (oh joy!)
  • Two oven racks
  • A dehydrating setting and mesh basket (I'll be using this for my citrus powder)
  • A proofing setting for bread dough between 80°F/27°C and 100°F°/38°C
(I tested it and it holds true to temperature with no more than 3°F fluctuation.)

Now here is my great new discovery: Anyone who has ever tried to melt white or milk chocolate without stirring it constantly, has learned the hard way that it will seed. This is caused by the milk solids in the chocolate. And there is no way of restoring the little specks of hardened milk solids. But, if you heat the chocolate at 100°F/38°C it will melt gradually to be as smooth as silk. In short, you can place it in a container in the Breville, turn it to the proofing setting, set the temperature to 100°F/38°C, and leave it to melt on its own.

Breville BOV900BSS The Smart Oven Air, Silver


Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Shelli
10/10/2017 09:07 AM

Shelli, if you have "the baking bible," on page 91 there are detailed instructions for making powdered lemon zest. of course this will work with any citrus zest. if you don't have the book, i'm sure there are recipes on line. but the one thing no one seems to mention that is very important is always to scrub the lemon first with liquid detergent and a plastic scrubby to get rid of any coating which would make it bitter.


Would you share more information about the citrus powder you make? This sounds intriguing. It sounds like a great way to add a lot of citrus flavor without adding more liquid. Also, it seems like it might be concentrated. How do you make it? What do you use it in?


Oh Yes!!! Not having a light has been a source of annoyance to me and I am delighted to learn that now things will be so much easier with clear viewing Thanks for sharing this news. j


Zach Townsend
Zach Townsend
10/ 8/2017 09:46 PM

Love it!!


That's a awesome feature,for proofing bread and melting chocolate! I need to get a Breville Oven!


I love my Breville. The new one sounds right up my alley as I bake a lot of bread and the proofing feature would be wonderful



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