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Cuisinart Combo Steam/Convection Oven


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#361 skytoastar

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Posted 09 November 2014 - 09:08 AM

New here. I picked up a display model CSO-300 discounted at Sur la Table in Salt Lake City, UT for $135 before tax back in September. It was marked down to $150 but thought what the heck and I asked if they would discount it more and they did! Never hurts to ask. My wife gets annoyed I buy myself all the things I want and that she doesn't get a chance to get me anything I want for birthdays/Christmas so I've promised I won't use it until after Christmas. It's a struggle.

 

I wonder if people had been seeing mark-downs on price because Cuisinart is going to introduce the 300N model. It's a little old but I didn't see it listed in this thread:

 

The only new features are a steam clean button and I think a drain for the water (that one is harder to hear). But this is the only place I've seen mention of it. Thoughts?



#362 rotuts

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Posted 20 November 2014 - 09:50 AM

"""  I've promised I won't use it until after Christmas """

 

Big Mistake.

 

Just saying.

 

I wonder where the water 'drains' to ?

 

the 'water pan' under the CSB is a bit small, but Ive had no over flow problems.

 

however do not use the CSB over some sort of Precious HardWood Heirloom.



#363 rotuts

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Posted 20 November 2014 - 10:12 AM

Nothing revolutionary today, just an idea that worked well for me :

 

As Serious Students of the CSB know, its a bit small.  They also know that it does a number of baking tasks 

 

far better than a 'dry' oven.  They know its also very forgiving on StreamBake as the items being baked rarely dry out ...

 

the CSB easily commands its place on the counter of most of us.  I understand there are problems North of the Border ...

 

Mine rests comfortably in the 'bull pen' and gets called up when ever there is a need ..

 

Ive compared my MultiAwardWining  TurkeyMeatLoaf w Bacon in the past on this tread made with the CSB and the BV-XL

 

I though Id try that again, but use the CSB for both the TLM and the SteamRoasted NewPotatoes at one 'sitting' :

 

TML ready to go first in the CSB :

 

TML.jpg

 

this is my standard TML.  30 min or so 400 SteamBake or so.  done when the bacon is crisp and a bit

 

brown.

 

the idea I had was to 'rest' the TML on top of the CSB while the NewPots steam roasted

 

about 425 or so  30 - 40 min or so.

 

the 'Or So' is one of the great strengths  of the CSB  you can add time an temp as you go and the

 

food does not dry out on SteamBake, with in reason.

 

here they are both finished :

 

TML Pots.jpg

 

the TML rested on top of the CSB.  its hot up there so after a while I put the CSB rack on top

 

w the TML on top of that.  might not have mattered.  You can see the Made-at-Home turkey

 

gravy to the L.  the fat and drippings from the TML go in there.  Of Note:  I did not 'pinch' a slice of

 

Bacon of the top of the TLM.  I learned it shrinks a bit,  ( Edwards, from the Slab 'Hand Cut' )

 

so I can add an extra slice the next time.   this TML was one package, 20 + oz.  I usually use two packs

 

for TML.  I used one this time because two tops give room for more bacon ( total ) and I wanted to

 

see if the thinner TML would dry out.  Plus its cold here, and my kitchen is cold as I have a woodstove around the open door'd

 

kitchen, and well, besides doubling the amount of (future) bacon, it really adds a nice aroma to

 

the area.   they invented 'central' heating for a reason.

 

the thinner TML was done when the bacon 'browned' and the internal temp Thermapen'd

 

was 198 F.  Dry you say ? over cooked you say ? ( the turkey claims to be 97 % fat free )

 

this was the moistest TML Ive made.  More Awards are coming Im sure. the CSB could easily hold the double

 

Rx.

 

finished Plate :

 

TML Pots GrOnions.jpg

 

this hit all the spots it was supposed to, and hit them On the Mark.

 

BTW  scallions are a veg., and green, correct ?

 

I would have loved to try this dish w Brussel Sprouts a la Franci

 

but didnt have any and was starving.


Edited by rotuts, 20 November 2014 - 10:17 AM.

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#364 Unpopular Poet

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Posted 20 November 2014 - 11:04 AM

rotuts -- looks great.  Reminds me that I need to start using my Steam Boy for more than toast..although I must say that the toast is quite delicious.  



#365 rotuts

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Posted 20 November 2014 - 11:12 AM

Ive never pulled mine out of the BullPen for toast.

 

in my case its not really counter space, its Amps and Watts.

 

I do have an 'Antique' little table crying in the basement

 

( ie not quite Junk , but distressed ) and Im thinking of dusting it off and letting the CSB live there.

 

it would be around the corner from the Kitchen, and use a different circuit  ...

 

BTW  the BV-XL does only 'fair' toast.

 

the CSB does a larger and larger number of things much much better with no fiddle nor Faddle for me.



#366 gfweb

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Posted 20 November 2014 - 12:22 PM

Know anything about the new larger model?



#367 rotuts

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Posted 20 November 2014 - 12:33 PM

i do not thing this will happen in our life time

 

there are those right now :

 

https://www.google.c...nel=sb&tbm=shop

 

not for us.

 

there is the Foot Print

 

( not available with  our friends North of the Border )

 

so they work w that

 

Id get Two of the Soon to Be Older model

 

at 150 or so if you can

 

Just saying



#368 chefmd

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Posted 22 November 2014 - 04:41 AM

Monkfish liver torchon cooked at 160 degrees steam function for 20 minutes.  It was about 1/4 pound total piece.  After steaming texture was super delicate, very similar to foie gras.  Served with parsley salad and grilled persimmon.

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#369 rotuts

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Posted 28 November 2014 - 07:26 AM

Im very late to this game :  using the CSB as a toaster.  Ive read all the rave reviews, but my SB is on 'Near-By Reserve'

 

easy enough to get to when called up.  Not 24 hours away by car  ( aller-retour ).

 

I have a BV-XL and it does OK toast.  not great, OK.  I use that as my 'large' oven and it works very well for that as my gas

 

oven is Roto, and has been for quite some time.  Another story ...

 

I used my Home Made ( Machine ) bread, baked fresh yest. PM  1/3 white whole wheat, 2/3 white flour  ( TJ's )  no milk, no fats, no sugar.

 

it makes decent toast and sandwich bread.

 

the SB toasted very evenly, much more so than the BV-XL.  but the real surprise was the wonderful Aroma on opening the oven :

 

Fresh Baked Bread !  this might be because the SB is a 'tighter' over for the steam Fx.  cant say.

 

so Ill clear out a space on my ample counters for the CSB to be ready at all times.  I have a very loose filing system for at least

 

1/2 of my counter space.  Its a bit like Archeology :  no on knows whats on the various lower strata

 

 

so you see a CSB about to be D/C'd for 150 or so, snap it up.


Edited by rotuts, 28 November 2014 - 07:27 AM.

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#370 Anna N

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Posted 28 November 2014 - 07:35 AM

I think you might have nailed why the CSO makes better toast than the Breville. Kerry Beal and I were discussing it the other day. The fantastic seal on the door we think helps to keep the steam from the heated bread in the oven. Toast stays soft on the inside as a result. The Breville on the other hand dries out the bread before toasting it.
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#371 weinoo

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Posted 28 November 2014 - 08:07 AM

Damn-that monkfish liver looks good!

 

Right from the start, I've loved the toasted products this makes.


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#372 gfweb

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Posted 28 November 2014 - 08:08 AM

I don't understand. How does the door seal keep the steam from the toast?



#373 weinoo

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Posted 28 November 2014 - 08:20 AM

It doesn't keep the steam from the toast - it keeps the steam from the toast in the oven.

 

It's just a really tight seal; sounds like it creates a bit of a vacuum when the oven is on and one closes the door.


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#374 Anna N

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Posted 28 November 2014 - 08:30 AM

It doesn't keep the steam from the toast - it keeps the steam from the toast in the oven.
 
It's just a really tight seal; sounds like it creates a bit of a vacuum when the oven is on and one closes the door.


Yep that's what I was trying to say. When the bread is heated it steams but because of the tight seal on the oven door that steam is kept in the oven where it helps to keep the bread soft at the same time that it is being toasted.
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#375 rotuts

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Posted 28 November 2014 - 12:51 PM

""  Toast stays soft on the inside as a result.  ""

 

yep.  crunchy top/bottom  soft and fragrant inners

 

"  sounds like it creates a bit of a vacuum when the oven is on and one closes the door. "

 

yep deux.  you also notice this when you open the door

 

Damn that Atmospheric Pressure can be from time to time a little pest !

 

""  The Breville on the other hand dries out the bread before toasting it. ""

 

yep trois

 

unless you have thick hand cut fresh bread, the BV-XL 'good' rating for toasting is a gift.  it gives you dry toast.

 

I have found a temporary post for the CBS on a counter, and after Excavations it will have a permanent spot.

 

if you find this for $ 150, or so pre-new model, its well worth it for toast alone.

 

at 150 the Sirens will be singing to me for a CSB deux   a twin.

 

after all Ive resisted that 200 + Japanese fantastic knife   (  thank you Pay-Pal !)   :huh:

 

of course I have not tried the CSB w crappy store brand bread.

 

might turn Wonder Bread into a thin slice of Heaven   :laugh:

 

sometimes its worth paying very close and careful attention to what some have already mentioned

 

and I just let it pass by.   

 

I can only imagine what the CSB would to to home made english muffins


Edited by rotuts, 28 November 2014 - 12:58 PM.

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#376 Deryn

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Posted 28 November 2014 - 12:58 PM

rotuts - a little cultural/geography/elementary physics lesson for you. EVERYONE knows that we, north of the border folks, live in igloos. Igloos are made of ice and snow. Ice and snow don't do well when combined with steam and heat - they have a tendency to melt quickly. It is only those of us who can afford to have our igloos built to encase a trailer who have the luxury of countertops that don't melt when steamed to perfection. But, then again, trailer counters aren't usually very long/large either so even there there can be a storage issue.

So, please be kind .. Kerry and Anna merely left their steam oven in the only place they know is insulated well enough to take its heat without causing major puddles on the floor and a gaping hole in the side of their regular igloos.

Sorry .. off topic .. hide this. :)

Edited by Deryn, 28 November 2014 - 01:02 PM.


#377 rotuts

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Posted 28 November 2014 - 01:08 PM

excellent points.

 

as mentioned, only 24 hours away to correct this  ( aller-retours )  ( its winter time .... )

 

unless they take the Short-Cut on the S.S. Vomitoria    :wacko:

 

Id like to see the Lunch Ladies faces if they see one in the GTA pre 'N' model  for $ 150 Loons.

 

talk about Sirens Singing .....

 

just saying.

 

BTW   """   trailer counters don't tend to be very long/large ""

 

long and large enough for a CSB or two I bet.


Edited by rotuts, 28 November 2014 - 01:10 PM.


#378 rotuts

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Posted 28 November 2014 - 01:17 PM

BTW  in the BV-XL my HM(M) bread needs its crust cut off pre-toasting.  they get so hard they are difficult to deal with

 

in the CSB:  delicious and 'just-right'    

 

thats a 5 - 6 second times saving each morning right there !



#379 Kerry Beal

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Posted 28 November 2014 - 01:42 PM

I have seen refurbished units for less than $150 - sadly doesn't change my serious lack of counter space.



#380 rotuts

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Posted 28 November 2014 - 01:48 PM

fair enough

 

 

"Fresh Cream always Floats to the Top"

 

or as friend used to tell me  "  Plenty of Room at the Top "

 

Id change that to " Always Plenty of Room for what's Top-Notched "

 

the Freeze-Girl's in the basement correct .....

 

it needs a few pals from Upstairs to move Downstairs.

 

to keep it company ....



#381 weinoo

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Posted 28 November 2014 - 02:57 PM

New here. I picked up a display model CSO-300 discounted at Sur la Table in Salt Lake City, UT for $135 before tax back in September. It was marked down to $150 but thought what the heck and I asked if they would discount it more and they did! Never hurts to ask. My wife gets annoyed I buy myself all the things I want and that she doesn't get a chance to get me anything I want for birthdays/Christmas so I've promised I won't use it until after Christmas. It's a struggle.

 

I wonder if people had been seeing mark-downs on price because Cuisinart is going to introduce the 300N model. It's a little old but I didn't see it listed in this thread:

 

The only new features are a steam clean button and I think a drain for the water (that one is harder to hear). But this is the only place I've seen mention of it. Thoughts?

 

Sorry - but that spokesperson is an idiot.


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#382 gfweb

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Posted 28 November 2014 - 03:04 PM

I've never seen or touched one and I could do a better job than that moron



#383 rotuts

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Posted 28 November 2014 - 03:28 PM

Bad You

 

you need to "" care3ss one ""  soon

 

Im not posting my TML sandwich I just made:

 

very lightly 'Caressed'  HM(M) bread.  on lite Toast in the CSB

 

bit of lite crunch  full aroma

 

TML / mayo / lettuce / thin cut tomato / No Bacon  :huh: / and Tj's horseradish  fantastic stuff /

 

and some soup.

 

I didnt want to post a pic

 

as there would be a stampede ...


Edited by rotuts, 28 November 2014 - 03:34 PM.

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#384 rotuts

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Posted 29 November 2014 - 06:54 AM

I decided to try english muffins in the CSB.

 

I usually dont eat EM's, now that I make HM(M) bread.

 

the friday after thanksgiving, a local store chain offers " Breakfast on Us " so some such ...

 

OJ, eggs, coffecake , bacon, and EMs are sharply reduced.

 

so I motored over there and pick up a couple of EM packs.  these are 'store brand' not Thomas 

 

$ 0.49 a 6 pack.  this would be an inexpensive experiment at best.

 

in the vary distant past when I used to get Thomas' and rarely the StoreBrand, the store brand was

 

doughy-er than Thomas.

 

I took the trouble to split the EM's w a fork.  toasted 2 x 1/2's at " 6 " and then applied some butter.

 

they were crunchy, soft and very aromatic.

 

tried a second 2 x 1/2 at "7"   this is as high / dark as the CSB goes.

 

both the BV-XL and CSB seem to limit how long you can toast.  you can always add time.  maybe they don't want to be

 

responsible for an outbreak of "Crumb Fires"

 

the 7 was even better :  more of all the good things.

 

I can imagine these EM's or better ones, esp. home made being the center piece of 'EM's w sausage and gravy'

 

the EM's would shire right through the sausage and gravy.   and we all know how good S & G can be.


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#385 weinoo

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Posted 29 November 2014 - 08:34 AM

Funny - my toasting "strategy" is to toast lower (usually at 2) and then just hit the start button again.  When the CSG toasts again at the same number, it retoasts for a shorter period of time, and I find I have more control over the finished toast.

 

Now this is what makes the world go 'round.


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#386 weinoo

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Posted 30 November 2014 - 06:32 AM

As the temp drops, I am starting to bake again.  I also got Forkish's book, Flour Water Salt Yeast, so I'm fooling around with that. Yesterday, I made his "Saturday White Bread," but of course didn't follow the instructions 100%.  Instead of baking the loaves in a Dutch oven, I baked one in a loaf pan in the CSG, and I made some focaccia with the other one...

 

2014_11 Focaccia prebake.JPG

 

That's ready to be baked in one of the Chicago Metallic toaster-oven pieces, which I bought as a set from Amazon for about $15.  It went very nicely with an arugula, avocado and pecorino salad...

 

2014_11 Focaccia and salad.JPG

 

 


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#387 rotuts

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Posted 30 November 2014 - 06:46 AM

""  focaccia ""

 

Id like to hear a bit more about the f.

 

Id like to star baking in the CSB and that looks like something both up my alley and doable for me !



#388 weinoo

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Posted 30 November 2014 - 07:30 AM

Focaccia - this one was simply 1/4 of the recipe from the above book. So it's a simple dough, 72%-ish hydration, bulk fermented for 5 hours, proofed for an hour, then baked.  Normally, when I make focaccia, the dough has a nice amount of olive oil in it; this one didn't, but I made up for it by generously coating the baking pan with olive oil, and generously pouring olive oil on top before baking.

 

It baked on the bread setting, at 425°F for about 18-20 minutes.  You do have to watch the bottom of this, as it gets darker a lot faster than the top.


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#389 chefmd

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Posted 14 December 2014 - 08:07 AM

Rack of lamb cooked at 140 degrees steam for about an hour, seared in cast iron pan after that.  Served with flash seared maitake mushrooms.

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