Good features overall, but a little rough around the edges.

4/5
The BSK574221M is my first pyrolytic or steam oven; I previously had a very basic electric but I've used a number of electric and gas ovens in the past. Overall, this is a massive improvement on the oven I had before, which didn't even have a clock. (This has a digital 24-hour clock). While I'm still learning its idiosyncrasies, I have had good results so far, particularly for steam cooking. I have yet to try drying food, pizza function or moist fan baking. Installation: The oven fits within the given dimensions, but there is a chamfer on the back not mentioned in the manual which slightly improved the fit in my case (reduced cupboard depth with a badly placed gas pipe for the hob above). There were 5 screws supplied, but only 4 holes, and a rather confusing diagram suggesting that there should be a vertical screw somewhere as well [manual section 3.2, lower circle]. I left that out as it didn't seem to make any sense. Manual: The manual was very easy to find on line and provided full installation instructions. The manual gives plenty of rack positions, timings and temperatures, but is light on detail in terms of how to use the oven. Quite a few things were trial and error, and several operations need you to combine instructions from 2 places (7.2 describing each function, and the section for the function itself). Buttons: The degree C button doesn't work as the manual says [5.1]; it only functions when the probe is used. It would be nice to see the actual temperature of the oven when the various timers are displayed during normal use, but this only works if you plug the probe in. The light button is useful, but could stand improvement. You can't turn the light on when there is no oven function in operation. Having to hold it for 3 seconds is frustrating when opening the oven door to let it cool down: you have to open the door first for the light to come on at all, and then hold your hand in the heat of the exhaust to activate the function. The location of the button directly in the middle of the exhaust heat dissuades this. The fact that the timers work with - and + buttons while the temperature works with a knob is just odd. The minute minder is useful; however, you can't set the start time accurately. There's no way to set a timer for, say, 30 minutes after preheating; it goes from when you set the timer. And you can't setup the timer in advance; it starts automatically after a few seconds if you don't press the button. You can adjust the cut-off time after the timer has started, but only by zeroing the seconds. So if look at the food and decide it needs another couple of minutes, you have to check where the seconds are in the timer and then work it out. It is not intuitive. I think I prefer the minute minder if I'm not 100% sure of the recipe. The timers beep after 90% of the time has elapsed. I find this almost useless as the time to the end of the cycle increases the longer the timer is set for. "Moist fan baking" is not described in the manual; I had to find out from the website. The vents are closed to conserve energy so the condensation in the oven is reused. This is not "steam baking" (in which water is added to the recess in the base of the oven to allow steam only during the early part of baking, so that bread can rise before it is crisped in dry air); however, the same oven interior cavity is used as the AEG steam bake ovens so it might be possible to achieve something similar with experimentation, and maybe switching programmes (but I haven't tried this yet). The preheat function works independently of all other functions; this means that having preheated the oven, you then have to set the target temperature again for the actual function. Particularly annoying for steam cooking when you have to preheat the oven on a different programme (or put the food in a cold oven). Baking tray has no handle. Steam cooking: It wasn't clear from the manual how to pre-heat the oven for steam cooking; steam is introduced as soon as the oven is hot enough, so while you can select the steam cooking temperature from cold, you shouldn't; use moist fan baking or fast preheat instead. Opening the oven door during or after a steam cooking programme lets a lot of super-hot steam escape; I soon learned to step aside but the first time I was covered in steam and there may be a real risk of injury there. If you fill the water until it beeps to indicate full, I found that you don't quite get 55 minutes of steam. But you can easily refill it during cooking. There seems to be a safety margin; I've used it a few times and never had the it overfill and deposit water inside the oven. If you were hearing impaired or in a very noisy kitchen, I guess you'd need to watch the water level icon. The core temperature sensor does work with the steam function; the manual does not make this clear. Pyrolytic: I've not had much need to clean the oven yet, but the pyrolytic cycle takes much longer than the 1.5/2.5 hours claimed as this does not include the cool-down time. When I put a meat joint in to roast, it dripped fluid onto the inside glass of the door, which was not cleaned up by the pyrolytic cycle (in spite of rubbing it down with a wet cloth first as per the manual). Instead, it is now baked on and proving difficult to remove. I haven't taken the door apart to clean it yet, but the triple glazing does keep the front of the oven remarkably cool during use (aside from the exhaust vent). I was sad to learn that the tray, shelves and shelf supports must be removed for pyrolytic cleaning and cleaned separately, by hand. This feels like much of the cleaning effort remains even if pyrolytic cleaning is used. I know this reads like a catalogue of errors, but I'm really very happy with the oven: I'm getting back into cooking again and managing good results from baking to roasting. It looks good in my kitchen and is actually easy to use once you figure out the manual.