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Cuisinart Combo Steam/Convection Oven


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367 replies to this topic

#1 weinoo

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Posted 26 December 2013 - 08:57 AM

I know, I know - everyone who has one raves about the Breville.  Owners are convinced it's the best thing since, well, sliced bread.

 

But what about this Cuisinart?  The price is gentle, it gets good reviews - including this rave in Food & Wine.  

 

Anyone have one?  Thoughts?


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#2 gfweb

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Posted 26 December 2013 - 09:42 AM

I've been thinking about this for a while. I don't need one but I want one. From what I understand, the temp control is good enough at the low end to do sous vide-like tricks with meats. The interior looks small. But that price at WS is amazing.  If I had more counterspace...


Edited by gfweb, 26 December 2013 - 09:45 AM.


#3 rotuts

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Posted 26 December 2013 - 09:52 AM

it does indeed look interesting:

 

""   Oven is roomy enough to accommodate a 5-lb. whole chicken or a 12" pizza.  ""

 

""  0.60-cu.-ft. interior. """

 

 

BrevilleXL :   ""   0.8-cu.-ft. interior. ""



#4 Unpopular Poet

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Posted 26 December 2013 - 10:30 AM

Wow, I think this may have just beat out the Breville for my purposes.  I think am going to grab one today or tomorrow and will report on the usage...


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#5 gfweb

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Posted 26 December 2013 - 12:50 PM

The 1/4 pan that just fits in the BSO wouldn't fit in the combi oven. Could one get more than two ribeyes in this fellow? Just a little bigger and I'm sold.



#6 rotuts

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Posted 26 December 2013 - 01:02 PM

exactly.   they goofed it up a bit by not understanding the importance of the 1/4 sheet pan

 

or the 13 x 9 brownie pan.

 

BTW  Im quite keen on something like this for Home Made Bread

 

they are a bit mis-leading in the sense that you can not 'proof' the dough in the oven

 

the lowest setting are too hot.

 

Breville :   En Garde !



#7 gfweb

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Posted 26 December 2013 - 01:13 PM

Wait!  I don't need more counterspace. I can put this little fellow on top of the BSO!


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#8 gfweb

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Posted 26 December 2013 - 01:16 PM

Looking at the comments on Amazon, it seems that the size is an issue for several commenters.



#9 rotuts

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Posted 26 December 2013 - 01:52 PM

bummer

 

that being said   

 

the Cui  mist the 1/4 sheet pan min

 

I see the Tower effect you might be looking for

 

Wait

 

BV will do an counter offer.



#10 rotuts

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Posted 27 December 2013 - 06:07 AM

BTW  in thinking about the Cuisinart, you wont be able to put this one under the counter even if the cabinet bottoms are a decent height above it :  think of all that hot water vapor.

 

they must have decided on the optimal foot-print similar to the Breville-xl then had to decrease the size of the oven due to the space requirement of the water reservoir.



#11 rotuts

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Posted 27 December 2013 - 06:49 AM

"  I can put this little fellow on top of the BSO! ""

 

excellent thinking



#12 rotuts

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Posted 27 December 2013 - 06:54 AM

another Amazon comment to give pause:

 

""   the whole oven gets super sticky and slimy with fat and grease ""

 

continues along this vein and difficult to clean when the fat cools

 

no wonder the restaurant models have a 'steam clean' feature.

 

time will tell ...



#13 weinoo

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Posted 27 December 2013 - 07:31 AM

Does anyone really base their thought process about buying a product bases on any single review?


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#14 lindag

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Posted 27 December 2013 - 07:39 AM

Not being big enough to fit a quarter sheet pan is the first deal breaker for me.  The steam effect on the overhead cabinet would be a huge concern as well.



#15 rotuts

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Posted 27 December 2013 - 08:07 AM

its not so much a single review, but what a review says might suggest you think about things you haven't thought about.

 

the sheet pan issue is obviuos

 

but the ( possible ) clean up on a steam oven vs a regular one does indeed merit further review.



#16 weinoo

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Posted 27 December 2013 - 08:28 AM

Doesn't steam generally help with clean-up?


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#17 FauxPas

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Posted 27 December 2013 - 09:10 AM

another Amazon comment to give pause:

 

""   the whole oven gets super sticky and slimy with fat and grease ""

 

continues along this vein and difficult to clean when the fat cools

 

no wonder the restaurant models have a 'steam clean' feature.

 

time will tell ...

 

But on the second page of reviews, 3 different reviewers all say that the oven is easy to clean or clean-up is easy. I wonder what the difference is with the reviewer you quote? Cooking very different types of foods? 


Edited by FauxPas, 27 December 2013 - 09:10 AM.


#18 rotuts

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Posted 27 December 2013 - 09:24 AM

I happen to find myself at BB&B, just now   :huh:

 

so I thought Id take a look:  they sell the Cuisi-steam for 300.

 

these pans 'just fit'   < L **** R >

 

http://www.amazon.co...hicago metallic

 

you can see the size on the amazon page.

 

the broiler pan that comes w the unit is smaller  L to R

 

those pans are stainless steel

 

It my understanding of the commercial combi-ovens is that they are 'plumbed in' w a drain for cleaning

 

Im in no way trying to talk anybody out of this unit.

 

assuming Cuisinart is correct that a 5 lbs chicken fits in here, there is going to be splatter.

 

I cant say if clean up for some is different than others or related to what you cook.

 

the inside is stainless steel with two heating elements top and bottom.

 

hope to hear from eG members who put this through it paces.

 

Breville has to have taken notice.  whether they plunge in or not cant say.


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#19 weinoo

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Posted 27 December 2013 - 09:50 AM

Wonder if they'll match Williams Sonoma's price.

 

That set from Chicago Metallic looks pretty cool, actually.


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#20 weinoo

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Posted 27 December 2013 - 09:54 AM

FWIW, full review from cnet.com.

 

 

The good: With multiple steam cooking settings, the CSO-300 successfully expands the functionality of the common toaster oven, and it sports a luxurious, easy-to-use interface, as well.

The bad: At $299, that new steam functionality doesn’t come cheap. On more traditional settings like toasting and broiling, the CSO-300 couldn’t consistently beat the less expensive competition, and when it did, it usually wasn’t by much.

The bottom line: Creative home chefs looking for a powerful, versatile alternative to their full-size oven should give the CSO-300 first consideration, but those just looking for something to heat up Pop-Tarts and Red Barons should stick with something less expensive.

 


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#21 rotuts

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Posted 27 December 2013 - 09:56 AM

Ive got it for the BV-XL

 

if they do the match, id go there if its convenient as they will always give you your money back if you keep the receipt 

 

or a gift card if you loose it and its not on any current credit card.

 

they can easily check any current credit card for any past purchase made with that card while its current.

 

keep the box !


Edited by rotuts, 27 December 2013 - 10:14 AM.


#22 rotuts

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Posted 27 December 2013 - 10:03 AM

"""   Cleaning the oven is rather easy. A tray at the bottom catches drips and crumbs, then slides out easily for quick cleanup. For heavier messes, you can always run a 30-minute steam cycle to loosen things up, then wipe the interior clean with a damp cloth. ""

 

from the above review.



#23 rotuts

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Posted 27 December 2013 - 10:07 AM

here is the .pdf manual:

 

http://www.cuisinart...als/cso-300.pdf



#24 weinoo

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Posted 27 December 2013 - 10:16 AM

Williams Sonoma has a pretty excellent return policy, no?  And - $80 cheaper w/free shipping.


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#25 rotuts

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Posted 27 December 2013 - 10:22 AM

worth looking into and the free shipping is the deal maker if you cant easily get to a store.



#26 rotuts

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Posted 27 December 2013 - 10:39 AM

one other thought:  Calcium in your water;

 

i have a fairly high-end espresso machine, the Alexia-PID

 

I looked into calcium issues and at a coffee-forum discovered that Brita pitcher filers remove almost all of the Calcium

 

mine come out of the tap at 250 ppm   from the Brita < 25 ppm as this pitcher is just for the espresso machine the filter cones last a very long time.

 

what I learned at the Coffee forum is that brita by law can not advertise this feature.

 

let your might wander as to why ....

 

i check this regularly with HACH 'SoftChek'  chem-stips  they are very cheap and worth an investment of a few $$ for anyone using an espresso machine or

 

the cuisinart SteamBoy  (...Girl ? )

 

now the big questiong:  assuming the steam function really works well

 

what is that going to do for you  ( in the best of the positive sense )

 

Id very much like to hear about that in 'real world' results:

 

On Your Plate.


Edited by rotuts, 27 December 2013 - 10:42 AM.

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#27 weinoo

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Posted 27 December 2013 - 11:07 AM

I don't worry about calcium in NYC water.

 

As for real world, I could see it keeping roasted items nice and moist.  And anything that might need to be done in a bain-marie...


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#28 rotuts

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Posted 27 December 2013 - 11:20 AM

""  I could see it keeping roasted items nice and moist """

 

this makes sense.  but does this impact the 'crispy' aspect of the outer few bits?

 

Im wondering if one starts w a higher humidity to increase the thermal transfer, then cuts to a dryer air for the crispy-ness

 

100 % humidity has a much much higher thermal mass there for thermal transfer.


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#29 rotuts

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Posted 30 December 2013 - 08:54 AM

I happen to be by BB&B again just now, this time w my tape measure:

 

the pan that comes with the SteamBoy measures:

 

10 1/4 "  x  9 3/4 "



#30 weinoo

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Posted 03 January 2014 - 08:25 AM

Rather than delve into analysis paralysis (and mind you, I'm working with one arm here, since I'm not allowed to use my surgically repaired shoulder just yet)...this arrived yesterday...

 

2014 Oven in box_2.jpg

 

And it got tested and then this morning it got turned on...

 

2014 Oven working_2.jpg

 

To make shirred eggs over leftover duck confit with a hash made from blood sausage and Yukon gold potatoes (thanks, Cafe Katja!)...

 

2014 Oven shirred eggs_2.jpg

 

Quite tasty.  The toast was excellent too. So, it works. It's big - for my small kitchen and a good 30% bigger thann my old, Made in Italy DeLonghi toaster oven.  I'll keep using it for a while; if I like it, great. If not, I'll donate it somewhere and move on to the Breville.


Edited by weinoo, 03 January 2014 - 08:29 AM.

Mitch Weinstein aka "weinoo"
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