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Cuisinart Combo Steam/Convection Oven


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326 replies to this topic

#301 rotuts

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Posted 19 August 2014 - 11:37 AM

you are going to so love this puppy.

 

please report back on the ciabatta.  Id love to make something like this in it.


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#302 rotuts

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Posted 21 August 2014 - 11:59 AM

PS :  I happen to walk by WS in the Maul, on the way to Apple to Breath in some Chips, and they did not have any CSB on display.

 

decided not to ask.  its the Apple Buzzz, not something you want to waste.


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#303 patti_h

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Posted 21 August 2014 - 12:03 PM

you are going to so love this puppy.
 
please report back on the ciabatta.  Id love to make something like this in it.

The ciabatta turned out nicely in this machine! I baked one loaf in there and one in my regular kitchen oven. The one in the cuisinart got great color; my kids reported back that they liked both loaves.... I need to work more on my bread because the crumb was horrible. Only a couple of nice air holes- but the bread was devoured.

I did the proof with steam at 100 for 15 minutes, then. Baked at bake/steam at 450 for 25 minutes. I am definitely going to keep at the ciabatta and also try the pain l'ancienne (both from Bread Baker's Apprentice).

As an aside, have made chicken thighs for dinner the last two nights and they were fantastic- moist with super crispy skin. Last night's I put pesto under the skin and sprinkled them with Cyprus sea salt. They were really fantastic. Tonight we're trying pork chops. I can't believe I have never had a toaster oven before & I'm really glad I followed this thread with such interest!image.jpg
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#304 rotuts

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Posted 21 August 2014 - 12:07 PM

iCongratulations.   Id love to hear more on all the bread you do in the CSB

 

esp the ciabatta once you perfect it.  Id love to make a 'decent' loaf w some sourdough flavor and good crumb for toast and

 

sandwiches.  well, toast w a lot of butter would be fine !


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#305 lennyk

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Posted 21 August 2014 - 02:55 PM

got mine today, just put a bird in it,

 

450 for 45



#306 lennyk

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Posted 21 August 2014 - 06:30 PM

Chicken came out excellent, 450 for 45mins.

Sorry for cellphone pics.

 

Satisfied, will try some veggies next.20140821_175151.jpg 20140821_190953.jpg


Edited by lennyk, 21 August 2014 - 06:32 PM.

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#307 CaliPoutine

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Posted 21 August 2014 - 09:43 PM

Williams Sonoma has them on clearance(in store only) for 179.00. I decided to call the WS outlet in Primm, NV since we are driving to Vegas on Sunday. Omg, it was 134.95 there. I got an additional 10% off for military. I have a Breville, however that price was too good to pass up.
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#308 Renn

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Posted 22 August 2014 - 12:00 AM

One of my favorite ways to use it is to take short rib/chuck/pork shoulder etc, flavor, season (generally little or no liquid) and wrap tightly in parchment.  Wrap that whole packet in foil just to keep things neat and in it goes at 325F Covection Bake for 120 min.  Let it sit even after the cycle's done until it's cooled.  throw the packet in the fridge.  Next day, portion/shred and crisp in a frying pan.  The jus left in the packet makes great sauce.


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#309 SJMitch

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Posted 22 August 2014 - 08:22 PM

Thanks for the pointers to the Williams Sonoma sale!  Got 2, one a floor model without box for an extra discount, too.  Although I'm lucky to cook often in a kitchen with a Gaggenau combi wall oven, it's good to have the steam oven option elsewhere, too!

 

It will take a bit to calibrate to cooking in the Cuisinart.  Here is my first effort at beets, following the Cuisinart manual recipe suggestion of steam-broil at 500 for 30 min.  I used peeled and cut red beets, yellow beets, and parsnips.  The steam broil left the pan still watery, so cleanup was easy. Parsnips very soft, beets firm but cooked through.

 

The pan just out of the oven:

broilsteampan.jpg

 

Close up:

broilsteamcloseup.jpg


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#310 SJMitch

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Posted 22 August 2014 - 09:13 PM

And salmon.  Steamed 1 lb fillet at 210 for 18 min on bed of fennel, shallot and orange slices.  Then broiled for 10 min to crisp the skin.  Here is half of it plated.

 

salmon.jpg


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#311 chefmd

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Posted 24 August 2014 - 09:06 AM

Bake steam whole cauliflower 30 minutes at 350 degrees.  Prior to baking I rubbed it with mixture of yogurt and several different spices.  It came out super tender but was still holding together nicely when cut into quarters.  Left overs were reheated at 300 degrees steam for about 11 minutes couple days later.  

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#312 Anna N

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Posted 24 August 2014 - 09:51 AM

Bake steam whole cauliflower 30 minutes at 350 degrees.  Prior to baking I rubbed it with mixture of yogurt and several different spices.  It came out super tender but was still holding together nicely when cut into quarters.  Left overs were reheated at 300 degrees steam for about 11 minutes couple days later.


Looks amazing. Kerry and I compared notes a while back. We both noted a couple of occasions when we missed that oven. However, neither one of us missed it enough to give up counterspace to it! But I will be putting your cauliflower on the menu for when we reunite with it in October.
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#313 Kerry Beal

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Posted 24 August 2014 - 12:29 PM

Oh my god that looks good.



#314 CaliPoutine

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Posted 24 August 2014 - 06:30 PM

It was even cheaper when I got to the outlet. 97.19.
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#315 Kerry Beal

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Posted 24 August 2014 - 07:28 PM

Did you buy one?



#316 CaliPoutine

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Posted 24 August 2014 - 09:57 PM

Did you buy one?

 

 

Of course, 1 for me and I picked up 1 for a friend. When he heard how inexpensive it was, he asked me to get another one. 


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#317 rotuts

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Posted 25 August 2014 - 04:10 AM

flying off the shelves   

 

wonder if its therefor been D/C'd ?


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#318 weinoo

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Posted 25 August 2014 - 08:00 AM

Doesn't appear to be discontinued, as it's still on Cuisi's web site.

 

These retailers might be trying to clear their shelves to get ready for the holidays?


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#319 SJMitch

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Posted 25 August 2014 - 12:02 PM

When I started using a Gaggenau steam oven I found we almost never used the microwave anymore, since the steam oven's 'regenerating' setting reheats a plate of fridge-temp leftovers in 12-15 minutes and with much better results than the microwave.  And I was willing to wait 15 minutes for great food.

 

The Cuisinart manual suggests 'Bake Steam' at 250 degrees for 20 minutes.  However, I found it left most food a little dryer than I liked.  

 

But ..  "Super Steam" at 250 for 15 minutes has worked great for reheating wet leftovers (stews, curries, stir fries, basically anything you don't want dried out or crispy). 

 

I wonder if there is a way to do two shelves of plates in it.  



#320 weinoo

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Posted 25 August 2014 - 01:32 PM

Cuisinart sells the shelves.

cso-300wr.jpg

 

You could always buy another one and give it a try.


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#321 rotuts

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Posted 27 August 2014 - 11:04 AM

minor additions to the 'turkey-ML' studies above:

 

ground turkey was again on sale, so I thought Id make two as the previous ones are Long Gone.

 

same basic mix.  88 today here, so CSB went outside as before

 

I tried 325 steam, then with the pan in the lower rack, added Steam-Broil to brown the top bacon.

 

this took 40 min total for the same sized loaf.  I used the broiler-steam when the internal temp was 170 and after about 4 minutes

 

of steam-broil the bacon looked good and the internal temp was 180

 

to took the loaf (s) out to cool

 

after they were 'luke-warm' I made a 1/2 TML sandwich.  it was delicious on Home Made ( Machine ) bread,

 

that I now make w the whiteWholeWheat  1/2 the amount of yeast and all the water at 70 degrees which I mix up in a plastic container w lid and leave out over night.

 

in the AM I mix this up and when  the 'rise' gets high enough in the pan I use the 1 hour bake.

 

very nice bread.  might bake it a few minutes more.  very moist and a touch of 'sour'


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#322 SJMitch

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Posted 28 August 2014 - 05:14 PM

Thanks for the pointer to the extra shelf, Mitch.  I will give a try to see if two plates can fit and cook in the same time -- might be too much mass to cook in 15 min still, but will try.

 

Love the look of the whole cauliflower -- any pointers to good marinades or do you just wing it, chefmd?


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#323 SJMitch

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Posted 28 August 2014 - 05:26 PM

I tried the Vinegar Chicken with Peppers  recipe from the Cuisinart manual. The liquid from the vegetables and chicken filled the baking tray but did not spill over.

 

Here it is before going in to the oven:

chick thigh before.jpg

 

Here it is after 1 hour at Bake Steam at 300 degrees:

chick thigh after.jpg

 

And here it is plated:

chick thigh plate 2.jpg

 

I reserved the liquid for soup the next day.

 

Although the skin looks nicely roasted, it was not crisp.  Chicken meat was very moist.

 

 

 

 


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#324 lennyk

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Posted 29 August 2014 - 03:36 PM

I think a higher temp than 300 would be more applicable for crisper skin.

#325 flippant

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Posted Yesterday, 08:09 AM

We're at the tail end of winter here, and since I've had the CSO-300 it has become a preferred method of reheating frozen soups (sealed in a chamber vacuum, around 300g per bag, pushed out to an even, ~1cm thick slate).

 

Steam at 100c for 20 minutes gets it from frozen solid to a hot serving temperature.


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#326 weinoo

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Posted Today, 01:09 PM

I think a higher temp than 300 would be more applicable for crisper skin.

Yeah, I'd be pushing 400 for a shorter period of time.

 

More importantly, how'd it taste?


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#327 SJMitch

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Posted Today, 02:04 PM

Yeah, I'd be pushing 400 for a shorter period of time.

 

More importantly, how'd it taste?

 

The chicken meat was moist and flavorful, the aroma from the pepper/onion bed was good.  Couldn't tell the effect of the vinegar marinade on the chicken, but it added slight tang to the peppers.  We ate two thighs right away and on the next day I shredded the meat from the other two thighs to make a chicken salad (with greens, fruit, and nuts; not a mayo based salad).  The meat was still moist.  The temp/time cooked the thigh meat fully, with no parts overcooked.