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Cuisinart Combo Steam/Convection Oven


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#61 Unpopular Poet

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Posted 07 January 2014 - 10:15 AM

My wife is going to be making bread this week -- I will have a full report.  Also, my next venture is going to be something akin to the steamed cheeseburgers from Ted's in Meriden, CT -- I have never been there, just heard that they are amazing.  Here is a youtube link to the cheeseburgers...  https://www.youtube....h?v=i8YouisYQtE



#62 weinoo

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Posted 07 January 2014 - 10:20 AM

I'm really not so worried about its ability to bake loaf bread, since I rarely do that.   The reviewer that I linked above did a decent bread that he said tasted great.  Once I get better arm usage, I will try some flatbreads (i.e. focaccia) however.


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#63 rotuts

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Posted 07 January 2014 - 10:30 AM

Oh No !    :hmmm:

 

Ive had those steamed burgers !  they are to die for.  make sure you have a crusty bun to soak up that goodness.

 

worth 'Your Own Grind' even if its in the cuisinart processor .  at least 15 + % fat. look for good beef.

 

think Bernaise or Hollandaise.    those I eat  :huh:

 

think 130 or 140.  


Edited by rotuts, 07 January 2014 - 10:31 AM.

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#64 rotuts

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Posted 07 January 2014 - 01:24 PM

would there be a guess as to how long the water in the tank would last?

 

if that's ever an issue, would one turn the oven off, refill, then turn back on ?

 

Its too cold to move here but tomorrow might be better for me to motor down to BB$B to take a few more measurements.

 

for 197.10 this would qualify as "Lab Equipment" or "Experimental Apparatus" or "Cool Toy" for me.

 

the auto steam rise appeals, as does the 'steam burger' which might translate to "Steam Meat-Loaf" w the eye on future sandwiches.

 

Experimental Sandwiches  you see.

 

for the focaccia, would you plan to use the pan it came with or find something a like pyrex?  the 9 x 9 pyrex fits right in there.


Edited by rotuts, 07 January 2014 - 01:27 PM.


#65 weinoo

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Posted 07 January 2014 - 02:07 PM

I could see the focaccia being the case where something like an 11" pizza pan comes into play.

 

I also have a couple of 1/8 sheet pans that might be perfect.


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#66 rotuts

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Posted 07 January 2014 - 02:14 PM

like to learn a bit more on the 1/8 sheet pans.

 

an 11 " pizza pan fits ?

 

Id think about evaluating those aluminum "disposable' pan in every supermarket

 

no need to toss them, I dont:  parchment paper works well w these

 

and you can easily 'modify' them with your bare hands.


Edited by rotuts, 07 January 2014 - 02:17 PM.

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#67 weinoo

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Posted 07 January 2014 - 02:36 PM

An 11" pizza pan should fit, since my 11.5" round cazuela fits with a little room to spare.

 

 Check this out...

 

Polar Ware

 

Or this...

 

http://www.webstaura...2/32641800.html


Edited by weinoo, 07 January 2014 - 02:39 PM.

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#68 rotuts

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Posted 07 January 2014 - 02:47 PM

Oooooooooooooo

 

the 1/8 pan makes its case

 

I see little point in this case in a circular pan

 

all those not pie like losses

 

just me

 

many thanks for your thoughtful reply



#69 weinoo

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Posted 07 January 2014 - 03:07 PM

What's also nice about this size pan is that it's a perfect fit for a C Fold paper towel that's only half unfolded.

 

They're great prep pans.


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#70 Unpopular Poet

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Posted 07 January 2014 - 03:32 PM

So I ran my tank for 120 minutes and I would say that the tank was probably 2/3 full when the cycle was done.  You can only run the machine for a maximum of 120 minute before you re-up the countdown, so I don't see there being an issue with pulling the tank and refilling when need be.  



#71 rotuts

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Posted 08 January 2014 - 09:03 AM

ordered mine last night.  

 

price this A.M. seems to have gone up to $ 299.99  same as BB$B

 

:huh:

 

I look forward to at least learning 'steam-cooking'


Edited by rotuts, 08 January 2014 - 09:04 AM.


#72 weinoo

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Posted 08 January 2014 - 09:53 AM

Wow - that's quite a price increase...and a whole different ballgame.


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#73 rotuts

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Posted 08 January 2014 - 10:01 AM

Indeed.  thats been the price at BB$B all along so something was up at WS.

 

so its now $ 240 at BB$B w that ubiquitous coupon.

 

Amazon at $ 299 also

 

Im pleased I snuck in at 197.  it gives me something Ive been interested in for a long time to study.



#74 weinoo

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Posted 08 January 2014 - 10:04 AM

Im pleased I snuck in at 197.  it gives me something Ive been interested in for a long time to study.

Yeah - me too.  Always feels good to get something at a steep discount.  Maybe they'll do Vitamix next!


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#75 Unpopular Poet

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Posted 08 January 2014 - 10:09 AM

Wow, I am really glad I grabbed it.  I still think it is worth $300...but that would make it a much harder purchase to justify.



#76 rotuts

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Posted 08 January 2014 - 10:13 AM

your mention of SteamBurgers did it for me  ----  just in time ----

 

I probably would have gotten it at BB$B for 240 after days and days of agita.

 

Ill put the 40 for pans and stuff at BB$B for it



#77 weinoo

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Posted 08 January 2014 - 10:20 AM

The hardest part for me was parting with my old Made-in-Italy DeLonghi - must've made us thousands of toasted bagels, bialys, etc.

 

I also ordered that Chicago Metallic non-stick set for toaster ovens from Sur...it was on sale for a little more than the Amazon price, but with free shipping.


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#78 weinoo

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Posted 14 January 2014 - 05:03 PM

I did a little experimenting with chicken thighs (kosher Empire) today.  Four large, meaty thighs, sprinkled with salt, pepper and a bit of pimenton, along with a couple of Idaho potatoes...

 

_001_05.JPG

 

Cooked on Steam/Bake 425°F, for 40 minutes...

 

_002.JPG

 

The potatoes needed a bit more time (they were huge) but the chicken came out nice and moist, and amazingly, the skin was as crisp as it could possibly be.


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#79 gfweb

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Posted 14 January 2014 - 05:06 PM

Impressive, Mitch!



#80 rotuts

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Posted 14 January 2014 - 05:08 PM

so  those potatoes might have been 'just right' with a puncture or two and a minute or two in the Micro to get them going?

 

when done how was the skin on the potatoes?


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#81 weinoo

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Posted 14 January 2014 - 05:12 PM

I didn't eat any of this because I'm heading out for dinner (well, I tasted the chicken), but the skin on the potatoes felt nice and crisp too.

 

I don't have a microwave, and I always put a few fork holes in any potatoes I'm baking, but I imagine a little head start wouldn't hurt.  In any event, they won't take more than an hour in this oven.


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#82 peterm2

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Posted 15 January 2014 - 07:57 PM

I had one of these a year ago and returned it.  Glad it's working well for you all!  I found it generated very little steam once it had preheated, even when using one of the steam settings - although while preheating with the heating elements going full bore, it injected a good amount of water into the oven that turned to steam.  Like one of the posters above, even after running it for 2 hours I'd still have well over 2/3 of the tank remaining.  And crispy skin, to me, is a sign that it's not really generating any significant steam, or else the moist environment should keep the skin from crisping.  

As just a toaster oven it was fine, but not deserving its relatively high price for a toaster oven - I thought it had relatively cheap construction, and not many heating elements which made the heat in the oven uneven.  And the internal baking space is quite small compared to its footprint.  A great idea, but I thought the execution was lacking.



#83 gfweb

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Posted 15 January 2014 - 09:21 PM

.  And crispy skin, to me, is a sign that it's not really generating any significant steam, or else the moist environment should keep the skin from crisping.  

 

I don't know about this. Bread crust develops better in humid heat.  Rendering fat occurs because of temperature,  irrespective of moisture.

 

Remember that under the crisped skin is a protein sponge filled with water, and hence very humid. The underside of chicken skin is bathed in moist heat no matter what cooking method is used.



#84 weinoo

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Posted 15 January 2014 - 11:06 PM

I don't know exactly how much steam is "expected" to be generated, but every time I use it on one of the steam settings, it sure seems moist to me. The interior of the oven is wet, the drip pan has condensate in it, etc.

 

It's not like cooking a steamer full of broccoli in a lidded pot over boiling water if that's what you mean - but it's an oven, with a steam injection feature.

 

Sometimes, like for bread, all you really want is a touch of steam anyway.  And there is a setting for super steam, which i have yet to try.


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#85 peterm2

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Posted 16 January 2014 - 05:21 PM

I'll have to keep an eye on how it works for you all - maybe I should give it another shot!



#86 Bill Klapp

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Posted 17 January 2014 - 02:21 AM

I have kept pace with this thread, with the reports seemingly getting better and better, only to find that the oven appears to be sold only in the U.S., and even if I use a power converter, Amazon will not ship it outside of the country!  There are workaround possibilities, but I was a bit surprised...


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#87 weinoo

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Posted 17 January 2014 - 06:02 AM

I'll have to keep an eye on how it works for you all - maybe I should give it another shot!

I wonder if it's possible you had a defective unit.

 

I played around with the oven yesterday; on the steam function and set at 210°F, in 30 minutes the unit produced a ton of steam.  When I use it on the Bake/Steam function, it doesn't use as much steam, but I don't expect it to.  That said, after I filled up the tank 2 days ago and used it for various reheating purposes, cooking brussels sprouts with bacon (the bacon was crisp and cooked nicer than I expected), and the test I did above, the tank is practically empty.

 

As to your unit injecting water into the oven that it turns into steam, that is not what happens with my unit at all.  There is some condensate that forms around the steam injection hole which drips into the oven, but that was it.

 

I am thinking of playing around with a bread recipe from the booklet.


Edited by weinoo, 17 January 2014 - 06:03 AM.

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#88 rotuts

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Posted 17 January 2014 - 07:20 AM

"""  cooking brussels sprouts with bacon  """

 

curious on your exact setting. this is right up my ally.  

 

Ive been relatively busy and have yet to use mine.  almost 2 weeks   :sad:

 

very little out there on use of steam ovens.  there is this:

 

https://www.google.c...lient=firefox-a

 

click on the second link and you get the miele .pdf cookbook

 

of note:  pp 10 - 19



#89 weinoo

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Posted 17 January 2014 - 10:26 AM

I did the brussels sprouts per the recipe in the booklet that came with the machine.  They cook fast -- I would lower the temp by 25°F next time, and stir after 10 minutes.


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#90 judiu

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Posted 17 January 2014 - 05:09 PM

Chefs catalog has the CSO-300 for 299.00 + free shipping thru Jan. 31, I beleive.
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