AND HERE IT’S PUT TO THE TEST BY FOOD WRITER ROSE PRINCE
CAN you really blast a chicken with three types of heating technology at once, at top temperature, over a short cooking time – and not end up with meat as tough as leather?
The concept goes against the norm, and the cooking time for a roast chicken should be impossible.
Yet the ‘smart’ technology works, producing tender meat cooked safely through, but not a minute overdone. As a cook who always keeps an eye on the oven window, I could have gone and watched a TV show without worrying.
After pre-setting the oven, I popped in my seasoned and ovenready bird. Once the fans began to whirr, there was nothing to do. After ten minutes, the smell of roasting chicken was escaping and crisp bubbles formed on the skin. It was astonishingly fast.
In 30 minutes, the chicken was golden and crisp and juices in the cavity were clear, so it was done.
Smeg insists you leave the chicken to rest for 15 minutes as the high cooking temperature of 240C forces all the moisture to the surface, leaving the flesh dry. The wait lets them trickle back in to the meat.
Overall, it is impressive. When the cheaper versions come out, the money saved on energy will help the oven earn its keep.