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Cuisinart Combo Steam/Convection Oven


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#331 rotuts

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Posted 13 September 2014 - 04:36 AM

let us know please



#332 weinoo

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Posted 13 September 2014 - 04:51 AM

So I ordered a second shelf to try reheating two plates of food at once (since it does it so much better than the microwave and I often want to heat two plates of food). 

 

Alas, the spacing isn't quite right.

 

Here is the shelves in the low position with our dinner plates, leaving not enough room to put food on the bottom plate, and the top of the plate usually scrapes as you put it in:

 

attachicon.giflow position.jpg

 

Here are the shelves with the top one inverted:

 

attachicon.gifhigh position.jpg

 

This might work as long as the food is very flat, but still very little clearance to top heater elements (a closeup):

 

attachicon.gifcloseup high.jpg

 

And no, you can't fit two racks into the same slot.

 

Haven't tested the heating ability for two plates of food yet, just the clearance issues.

 

A straight rack in the top slot would be ideal.  I went to Bed Bath and Beyond and they had a Cuisinart Steam oven on display with the other ovens.  I tried the racks from the other toaster ovens they had and none fit.  The mini Breville was so close, but just a little too wide.  Anyone know a source for a straight, rather than offset, rack that might fit?

 

Looks  like you took one for the team, SJMitch!

 

One idea - can you put a rack (inverted) directly on the oven floor? Probably not. 

 

Also, if you're heating with steam, you should remove the crumb tray from the bottom of the oven.

 

My guess is if Cuisi wanted you to put 2 racks in there, you'd be able to.


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#333 SJMitch

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Posted 13 September 2014 - 12:13 PM

Looks  like you took one for the team, SJMitch!

 

One idea - can you put a rack (inverted) directly on the oven floor? Probably not. 

 

It's not a complete no go.  The inverted position does allow some room for food.  Will see how it reheats with two plates later.

 

As you suspected, no you can't put a rack on the floor: the lower heating elements are in the way.

 

Also, thanks, I hadn't even noticed the manual advised removing the crumb tray "for convenience" during steam. They did transfer the drain hole to the crumb tray, so you can use it when steaming, but leaving it in is just more surfaces that can get dirty.

 

Reheating fridge-temp plates of food turned out to be the most used function when we installed a Gaggenau plumbed-in steam oven after we tried it.  And it had already become the most used appliance in the kitchen generally (where there is also a Capital open burner range with gas oven+rotisserie and an electric convection oven).  We never even bothered to put the microwave back in the kitchen.

 

It just does such a much better job than the microwave and for not too much longer wait.  The Gagg can fit many plates of food, of course.  I'm cooking at a friend's house as well, and that is where the cuisinart steam oven is being used right now.  The little toaster oven version heats/steams up much faster than the Gaggenau, so is even better for one plate of food.  You could steam plates in a bamboo steamer stack on the stove, but that setup/cleanup is more of a pain and more steam is released into the kitchen during cooking.  You could also steam in the oven with a bain marie, but it takes a lot longer to get to high steam levels that way.  So a steam oven is perfect for this task.

 

I'm also not giving up on finding a straight rack that fits.


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#334 gfweb

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Posted 13 September 2014 - 05:34 PM

Thermador has a new steam/convection 48" range for about 14K. Woof!

 

http://www.ajmadison...kiwcaAg6w8P8HAQ



#335 rotuts

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Posted 13 September 2014 - 05:40 PM

Wow  Wow   Wow  !

 

that is Soooooooooo talking to Me !

 

Ooooooooooooo

 

but wait !  No Induction Top  at about a bazziion Amps ?

 

:huh:

 

deal breaker for me.

 

but thanks

 

like to stay informed.



#336 flippant

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Posted 14 September 2014 - 12:00 AM

I'm doing bbq pork shoulder tomorrow, and thought I'd experiment with low-temp (225f) steam/grill as a way to finish it off after 4-6 hours on the grill. CuisiCrutch!

 

Does this sound reasonable or advisable? Anyone have experience doing it?

 

Right. I had about 10lbs/4.5kgs of pork shoulder divided into 4 pieces, trussed up After 4 hours at ~225f (105-110c) in the smoker, I took them out and put them straight into the CSO at 230f/110c Steam Bake.

 

15045866519_9f1aae6e33_z.jpg

 

After an hour I turned the pieces, letting it go for another 50 minutes, at which point the probed meat hit 203f/95c. I put the juices that had come out (around 3oz/1dl) in a cup. Since my total time at that point was 6 hours, I set it to 176f on the Keep Warm setting for two hours, checking now and then with a fork to see how tender it all was. After about an hour, the smaller of the pieces was noticeably tender and yielding, so I started taking them out and pulling them apart with salad forks. After that, I poured the reserved just back onto the pulled pork, salted it and mixed well.

 

The largest piece had a bit of resistance in the center, so I put it back in on Keep Warm to gelatinise the collagen for a while. Will keep it in there for a full two hours extra to see what difference it makes in tenderness—if any.

 

The bark seemed to have survived the steamy environment very well, and it powered right through the stall, going from 176f/80c to 230f/95c in 1:50. Granted, these pieces were just around 2lbs/1kg each, so they were quick to heat up. My thinking was that I could get away with smaller pieces now that I was finishing with steam. I was right. More bark equals more deliciousness!

 

15232263482_1e79d4db00_z.jpg

 

Will definitely do it again!


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#337 gfweb

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Posted 14 September 2014 - 06:37 AM

Home steam ovens have had a spike in choices. Six months ago I searched steam oven and combi oven and only got Steam Boy, a defunct Sharp model a built-in Electrolux, and commercial stuff. Now there are another 4 table-top models, two ranges and wall models to choose from.

 

I give Rotuts the credit.


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#338 rotuts

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Posted 14 September 2014 - 06:50 AM

it would probably be a very bad idea to post a ref. to the 4 table top models.

 

very very bad.



#339 SJMitch

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Posted 14 September 2014 - 05:20 PM

Home steam ovens have had a spike in choices. Six months ago I searched steam oven and combi oven and only got Steam Boy, a defunct Sharp model a built-in Electrolux, and commercial stuff. Now there are another 4 table-top models, two ranges and wall models to choose from.

 

It is really good to see so many more choices now!

 

The residential Gaggenau and Miele wall steam ovens have been around since 2001 or so, or were you considering them 'commercial'?  In 2001, the Gaggenau steam oven went for $3500.  Now it's what, $8k? Yikes. We put one in before the last 3 rounds of Gaggenau price hikes.


Edited by SJMitch, 14 September 2014 - 05:40 PM.

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#340 FauxPas

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Posted 14 September 2014 - 06:01 PM

Home steam ovens have had a spike in choices. Six months ago I searched steam oven and combi oven and only got Steam Boy, a defunct Sharp model a built-in Electrolux, and commercial stuff. Now there are another 4 table-top models, two ranges and wall models to choose from.

 

I give Rotuts the credit.

 

gfweb, I'd love to see links to the other table-top ones. Rotuts, cover your eyes!    :laugh:



#341 gfweb

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Posted 14 September 2014 - 06:31 PM

Out of respect for Rotuts...no links for you.

 

Just go to Amazon and search "steam oven".


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#342 rotuts

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Posted 15 September 2014 - 02:38 PM

Well, Lets just say this :

 

Some One I Know

 

Took A Peek a the Amz listing

 

They Said to Me

 

Crap.

 

except the CuisiSB

 

but thanks for Informing  My Friend.

 

:biggrin:



#343 Carol_Truax

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Posted 15 September 2014 - 04:38 PM

Sorry guys, but what do you mean by pressure cooker? Is it same as multicooker or so? I recently bought Redmond multicooker and actually register here to find any new receipts to try. 



#344 pbear

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Posted 15 September 2014 - 05:49 PM

Over in the Palate Smart Grill thread, rotuts mentions using the CSO for low temp cooking (sous vide without the bag, if you will), which would indeed be a wizard application.  Has anyone tried it?



#345 rotuts

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Posted 16 September 2014 - 05:03 AM

go back to the early parts of this thread.  someone I recall did steaks and said they were the best they ever had.

\

 

look at post # 52, if you can stand it !


Edited by rotuts, 16 September 2014 - 05:26 AM.


#346 pbear

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Posted 16 September 2014 - 10:02 AM

Interesting.  For others, here's a link to Post #52.  I notice Unpopular Poet avoided most of the tricky issues of low temp by cooking two hours at 140ºF.  A complete protocol for other times, temps and proteins would be rather more complex.  In which regard, has anyone had success operating the CSO with a remote probe thermometer?  That would be the easiest and most reliable way to do this, but I'm worried about the gasket.



#347 rotuts

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Posted 16 September 2014 - 10:09 AM

Ive used a remote probe for the CSB outside. 

 

see # 305.  I used both channels but that's not in the pic.

 

its extremely important to memorize this thread.

 

this cannot be over emphasized   

 

even if you do not have a CSB

 

:huh: 


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#348 Unpopular Poet

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Posted 16 September 2014 - 01:34 PM

I can report that I have done those steaks on a few occasions now, and they have been great every time.  I have also done some pork in a similar fashion, and that turned out delicious.  All of my "sous vide style" steam tests have pretty much all come back as successes -- I am trying to decide if I should do some lamb chops sous vide or just throw them in here at 140 as well...I will report on them if I decide to put them in here.  Or maybe I will split it up and do a side by side.  


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#349 pbear

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Posted 16 September 2014 - 09:27 PM

Ive used a remote probe for the CSB outside. 

 

see # 305.  I used both channels but that's not in the pic.

 

That's encouraging, as being able to measure internal food temp (and monitor oven temp) would simplify the pasteurization guidelines considerably.  Seems to me there should be a way to make this work, but there'd be a lot of trial-and-error, A/B tests and data collection before it would be ready for prime time.  All of which, if it gets done, will be done by someone not me.  I don't have a CSO and aren't likely to get one.



#350 Raamo

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Posted 17 September 2014 - 06:04 AM

Thermador has a new steam/convection 48" range for about 14K. Woof!

 

http://www.ajmadison...kiwcaAg6w8P8HAQ

 

The 24" Thermador  Steam/Convection is much more reasonable at about 3k :)

 

And it's one awesome steam oven / convection oven. We've had ours since spring.

 

My wife was doubtful at first - now she can't live with out it - she uses it to reheat left overs - with the steam oven it's like eating it fresh all over again.  And it makes darn tasty bread.  I've made fish in it and steamed veggies.

 

Here's a picture if anyone's curious: https://www.flickr.c...157642922040434

 

The oven it's above is no joke either - but that's not a steam appliance :)



#351 AnneN

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Posted 17 September 2014 - 08:54 AM

I've been following this thread for quite awhile and am trying to justify purchasing one! Is it large enough for a family of 4?


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#352 rotuts

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Posted 17 September 2014 - 09:09 AM

"""    Is it large enough for a family of 4?  """

 

How hungry is everybody ?

 

:huh:

 

it does 6 chicken thighs 'expertly' at most.

 

you will have to draw straws for the extra two.

 

but seriously, you would also be using what ever method of cooking you use now.

 

it wont mash potatoes  etc.

 

but its a joy to use for certain things

 

as noted on the thread.   the meatloaf might feed 4 easy peasey  


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#353 FauxPas

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Posted 17 September 2014 - 09:52 AM

I've been following this thread for quite awhile and am trying to justify purchasing one! Is it large enough for a family of 4?

 

As rotuts says, it will hold a pretty decent amount of chicken pieces. I have done enough chicken wings for 4 people, though it was a bit crowded and we weren't having a wings-only meal. I've cooked 6 drumsticks at once. I often steam-roast whole chickens, up to a max of about 2 kg or 4.5 lbs.

 

We've had several guests over the last couple of months and i have used the Cuisi for some of our meals, enough for 4 people. I cooked a whole chicken a couple of times. Once cooked, I would cover the chicken with foil and put it on top of the Steam oven to stay warm while I did nugget potatoes or veggies.

 

As rotuts also mentions, you can do a meatloaf that would serve 4. I've also done lasagne for 4 or other baked pasta dishes - you just need to find the right sized casserole dish. Look at the interior size measurements of the oven and find a casserole dish that would fit so you can visualize better, perhaps? And compare the size of the baking tray that comes with the oven with food that you might want to cook. (I can't remember the size and don't have a ruler handy but I know the measurements are in this thread. If I have a few minutes later, I will try to update some of this, though.)

 

I've done braised beef short ribs and beef rouladen as well - not specifically for 4 people, but there were leftovers or i could have fit a bit more in. 

 

Sometimes I do wish that I had a larger oven. It's nice when you can cook meat and veggies at the same time, but there isn't enough room to do that for 4 people. I can do that at times for the two of us though even then it can be a bit crowded, depending on what you are cooking.  

 

But there is room for a decent-sized pot roast or a couple of thick steaks, 4 small/med pork chops or a pork tenderloin. I think I could fit 4 small hamburger patties on the tray, but not huge ones.

 

I have done a dry-cooked beef roast in the regular oven and then cooked mixed veggies in the Cuisi. 

 

It won't always do all your food at the same time but I would say you can definitely use it for cooking for 4 for some meals or parts of meals. And as rotuts also points out, it depends on how large your appetites are!  


Edited by FauxPas, 17 September 2014 - 09:55 AM.


#354 rotuts

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Posted 17 September 2014 - 10:09 AM

that meatloaf  for 4 was a 20 oz standard package of ground turkey.

 

you could easily add 50 % or a bit more from a second package and make that loaf taller.

 

you would have a generous meal for 4 w your Mash/peas/gravy coming from  a ' traditional ' source

 

AND have enough ML left over for some nice sandwiches the next day.

 

a couple of teenagers near by ?  they would have those sandwiches for dessert ;.

 

BTW the extra thick meatloaf baked on steam-bake would not dry out.

 

:biggrin:


Edited by rotuts, 17 September 2014 - 10:13 AM.

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#355 Unpopular Poet

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Posted 17 September 2014 - 11:39 AM

AnneN -- I would say absolutely -- I believe that it toasts as well, if not better than my original British Dualit -- which was supposed to be the tops.  I think you could justify the steamboy as a replacement for both the toaster over, toaster and microwave (gasp!) -- it reheats so much better than a microwave...it is shocking.  As far as cooking for 4...totally doable.  It is a magical little machine...


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#356 chefmd

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Posted Yesterday, 08:08 AM

Sliced onions cooked on Bake Steam initially at 350 degrees but they started to darken too fast.  Decreased temp to 300 degrees, much better but some damage was already done.  Onions in the middle were perfectly sweet and soft after about 60 minutes.  Probably need to cook larger quantity for better results.  I added minimal amount of olive oil prior to baking.  Interestingly, finished onions tasted as if there was a cup of oil.

 

Toasted few slices of bread in pork fat for a perfect snack.  Will make more onions later for french onion soup.

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