Learning how to cook requires a great deal of trial and error. Considering that our distant ancestors had to figure out what was even OK to eat, it's not too bad a deal. While an overcooked roast may not be the most delicious of meals, at least (chances are) it's not going to kill you. While all the heavy lifting may have been done long ago, on an individual basis it would be nice to be able to repeat successfully cooked meals. Practice makes perfect, as they say, but sometimes you get it right and don't know what you did.
Two new Bertazzoni 30-inch ovens, one from the company's Design Series and one from its Professional Series, take a modern approach to the time-honored tradition of winging it in the kitchen. Using what Bertazzoni calls the Assistant function, these two XT models can store user-defined sequences and come preprogrammed with common cooking guides. You can input weight and type of food, and an integrated probe thermometer keeps track of its progress.
Despite the helpful nature of the Assistant feature, these are no amateur ovens. Offering cooking modes that enable precision control, the ovens are capable of taking on the most finicky of recipes. Both models feature a host of cooking modes that incorporate baking, convection baking, or broiling in a number of predefined configurations. There is even a dehydrate setting that maintains a temperature of 100 degrees and uses the convection fan to circulate air. With the combinations that are created by using the different elements, the memory function of the ovens should prove useful to old pros and amateurs alike.