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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 :




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




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




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 :




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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