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Appliance Sales Direct

European Appliances > Direct Prices

  • Channel 7 Sunrise prize winner

    Who doesn't want an oven that cleans itself?  Well, for Ian Allcroft from QLD all his Christmases have come at once.  He won our Channel 7 & Sunrise Advent Calendar prize of a Teka HPE 735 pyrolytic oven.  Ian, you can cook til your hearts content knowing we've taken the chore of oven cleaning off your hands for good!  Congratulations from ASD.




    If you'd like to own the same European made self cleaning oven that Ian has - click here to visit the product page

  • Rate My Pet Week 3

    Well done to Katrina from NSW, whose puppy appears to have found a new chew toy!  Katrina is the latest winner of a BergHOFF 11pc saucepan set valued at $700 as part of the Lifestyle Channels – Rate My Pet competition.  To enter simply click this link -




  • Hydroclean Ovens VS Standard Ovens

    No matter what oven you decide to buy, attention must first be given to how it will suit your cooking style.  Does it heat evenly and hold true to its temperature settings and does it provide the features you want to use- not fancy bells and whistles you won’t use.  The self-cleaning aspect of the oven is certainly a benefit, but it’s not necessarily for everyone.  Below is a brief comparison between standard and Hydroclean ovens.

    Hydroclean Ovens -

    Teka’s Hydroclean ovens are also self-cleaning ovens only they use steam rather than pyrolysis (elevated temperature) to clean your oven.  The Hydroclean process is a gentle yet effective method of cleaning your oven. There is a small concave section in the floor of these ovens and by pouring a small amount of water into this section of the oven, it is heated to 100°C and steam is created. This loosens grime and food spatter inside your oven making it easy to wipe out after the Hydroclean cycle. The Hydroclean process of self-cleaning ovens only take 24 minutes to run, so it’s a process that can be done regularly.  This of course depends on your cooking style and how often you use your oven, so you only need to run the cycle every 6-8 weeks to keep you oven looking like new. Hydroclean ovens, just like Pyrolytic ovens take the effort out of cleaning your oven and save you valuable time and don’t use harmful chemicals or create hazardous fumes.

    Standard Ovens -

    A standard oven will do pretty much everything a pyrolytic oven does except clean itself. They may be a little cheaper to buy and will more than likely still have cooking functions such as fan-forced, conventional, grill, bottom element etc.  They will also have digital display, timer functions, telescopic racks etc. but it is the self-cleaning aspect that is missing.  Oven cleaning products are expensive as well as potentially hazardous to your health – so care needs to be taken when cleaning your oven.  To keep your oven in good operating order, it should be cleaned regularly.

  • Rate My Pet competition winner

    Congrats to Ebony from NSW who won an 11pce BergHOFF saucepan set valued at $700.  Her cute…but rather awkward pet moment was voted this week’s Lifestyle Channel – Rate My Pet competition winner.  View other entries here -https://www.facebook.com/photo.php?fbid=10151755383988403&set=a.424210268402.194469.1280146



  • Rate My Pet

    Have you got the cutest pet in the world?  Appliance Sales Direct is giving away a weekly prize (for 4 weeks) of a new 11 pce BergHOFF cookware set in conjunction with Foxtel's ‘Rate My Pet’ competition.   To enter all you need to do is click on this link to the ‘Rate My Pet’ website an upload a picture of your cute, cuddly or fluffy pet to have a chance to win.  You can also ‘Like’ ASD on facebook to see if you’re one of the lucky weekly winners.


  • Chef Tip - Grating Butter

    Grating Butter- We’ve all ripped wholes in bread with hard, un-spreadable butter before. Next time if your butter is too hard to spread, get your cheese grater out, grate your butter and it will only take 30 seconds to become spreadable.

    Nobody likes ‘holey’ bread, so do your self a favour try this next time your butter isn’t being your friend.



  • Chef Tip - Revive Stale Bread


    No fresh bread, No worries! Next time you get stuck with your stale bread and have some celery laying around, you can put a stick of celery in the bread bag and leave it overnight, the next day your stale bread is now as fresh as the day you brought it. Don’t ask us how it works, it just does!


  • Chef Tip - Crispy Skin on Fish

    Most of us eat fish at some point but how often do we cook it with the skin on? People find it really hard to get a crispy skin on their fish like you would find in a restaurant, but it isn’t that hard to do.


    The first thing that you need to do is pat the skin side of the fish with paper towel 3-4 times to remove moisture in the fish’s skin. What often occurs when people try to get a crispy skin is the skin turns out soggy and this happens because the moisture in the skin causes it to steam rather than fry. After you have dried the skin side of the fish you score some lines in the skin because the fillet will want to curl in the pan so the score lines will prevent this from happening. Next it’s important to sprinkle salt on the skin side, not only for taste but the salt will remove that last bit of moisture ensuring you get a real crispy piece of skin.


    Now it comes time to cook the fish, put a drizzle of olive oil on the fish and olive oil in the pan, heat the oil in the pan until it just starts to smoke and then the fish goes in skin side down. It is important to make sure you only turn the fish once. The time to do this is when you see the colouration of the fillet change. When you can see that the fish is cooked 2/3’s of the way up, its time to turn. Once the fillet has been flipped flesh side down it won’t take long to cook.


    There you have it, it’s really not that hard to get that crispy skin we all desire, it's just a matter of getting that preparation of the fish right.



  • Chef Tip - Coffee mug knife sharpener

    There is nothing worse than a blunt knife to prepare food with. Its actually more dangerous to cut with a blunt blade.

    I often get roped into helping friends and family with their cooking when I visit and have since learnt to bring my own knives or at least a sharpener or steel.

    Here’s a funny tip that I spotted on youtube recently. I have yet to be thoroughly convinced it’s the answer – but hey-it might get you cutting a bit faster and safer for now.


  • Chef Tip - Yeast

    Yeast is that wonderful living organism that provides us with delightful treats such as bread, croissants and beer!

    Did you know there are over 500 species of yeast, with 1000’s of strains in their varieties?

    Correctly storing yeast this will greatly improve its shelf life and performance in all your cooking. There is nothing worse than getting all excited to bake and finding your yeast out of date!

    Store dry yeast in its original packet or an air tight bag/container in the freezer to keep it from moisture, oxygen and humidity. It will actually keep it more than 6 months past the use by date. Far from hurting the little yeast cells, freezing puts them in a state of suspension. Just spoon out what you need and quickly put it back in the cold.

    Fresh yeast can be frozen too, only it needs about 45 minutes to defrost and start reacting.

    I feel like baking some bread now.


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