Ann_T

I haven't noticed, but to be honest I haven't looked. I will when I use it again later this morning. I did a test this morning. I shaped six small boules from a batch of bread handmixed yesterday morning and put directly into the fridge after the last stretch and fold. Taken out this morning at 2:30 AM and left on the counter to warm up. Three of the Boules were baked in the CSO and three in a Waring Pro countertop oven. Both ovens were preheated and the boules were baked on stones. The CSO at 450°F and the Waring at 500°F. The CSO bread setting steams automatically at the beginning of the bake and I sprayed the loaves in the Waring, three times in the first 10 minutes. Three in front baked in the CSO and the loaves in the back were baked in the Waring. There was an noticeable difference in appearance between the two. Middle Boule was baked in the Waring. The CSO crust was quite shiny where the Waring (on the right) crust was duller. The crumb was basically the same. This one was from the Waring. And this one in the CSO Both had "shine".

@CantCookStillTry, I'm looking forward to your review of the S8 and the camera.

Welcome @jer_vic. I'm new to the CSO too. We have the same model. 300N1C. I'm assuming that you are in Canada. I've had mine for about 6 weeks now and I have baked quite a few loaves of bread in it. I bake on a stone. Just like I would in my regular oven. I preheat on the convection bake setting, and I bake the bread on the bread setting at 450°F. If the loaves look like they are browning to quickly, I will turn the oven down to 400° F for the last 5 to 10 minutes. I've been really impressed with this oven. If you look back a few pages to page #25, you can see the first loaf that I baked. I've also posted photos of other loaves all baked in the CSO.

My favourite roast - Sterling Silver Top Sirloin. I like this cut even better than prime rib. Flavourful and tender when cooked rare to medium rare.

@Shelby beautiful biscuits. I love biscuits and gravy. Not something commonly found on menus in Canada. So I always have to make it myself. Breakfast. Beef and Green Bean curry with rice and homemade chapati. Started yesterday morning in the Breville PC intended for dinner. Saved instead for breakfast. Just had to warm up the Basmati rice in the steam oven and make the Chapati

OH MY!!! I can just imagine how delicious. I need to buy gorgonzola.

Gfweb, I retired my camera over three years ago when I traded in my iphone, which I never used for photos, for a Samsung. Galaxy S5. It is almost four years old and I have been debating trading it in for a new model, but I love the camera on this phone so I think I will keep it until it no longer works. At this time of year when it is dark and dreary, I take most of my photos in the same spot where I have an LED desk lamp set up. Once we have more day light I will take photos outside again. I have a piece of granite set up on our deck that I take photos of our Boards on and I take food photos there too.

I made dinner for breakfast yesterday and wasn't hungry for dinner. So I made Moe a small cheese "board". Homemade baguette. That with a glass of wine and he was happy.

Had two pieces of pork tenderloin left over from last night so I breaded and fried them this morning and made Moe a schnitzel sandwich on a homemade baguette. Topped with mustard, dill pickle and red onion.

I love this little oven. I've never cared for leftovers. But I used the steam setting to warm up sliced ham and the ham was so moist. Didn't seem at all like leftovers. Baked four small baguettes last night. Dough was from Monday. Was able to fit two baguettes on the stone I bought.

Baked four smaller baguettes from a dough made on Monday. This one was at 72% hydration. Baked in the CSO , two at a time.

Baked a ciabatta last night and put a pot of bean and ham soup on in the Breville PC this morning. Moe had some of both for breakfast.

Decided I wanted Wiener Schnitzel made with pork tenderloin for dinner. A work night, but dinner came together quickly. Put the potatoes on to cook in the Cuisinart Steam oven on the Bake steam setting. And while the potatoes were baking, I pounded out the pork, breaded and fried in butter and olive oil. Served with steamed green beans and butternut squash.

Caroled, they don't keep well. I haven't tried freezing but I would certainly give that a try. The recipe made 15 donuts and the little donut holes. And I gave 5 plus some of the donut holes to my neighbour. There were still two left this morning and I warmed them up in the CSO. Still not as good as they are when fresh.

Beautiful. Each cookie is a work of art. I promised Moe donuts this morning.

I promised Moe homemade donuts this morning. Was up early and had the dough made by 5:00. He was enjoying his first donut before 8:30 AM.

@FauxPas, yes very. I used the broil setting without steam.

@ProfessionalHobbit, you had one of my favourite meals. LOVE oxtails. Last night's dinner - Lobster two ways. First poached in garlic butter and served with the butter, over mashed potatoes and the second way the lobster was basted with garlic butter and broiled in the CSO.

Gfweb, temp was 500°F and just over 10 minutes.

That is one beautiful "beast". Our tradition, for over 40 years is to have lobster and champagne for dinner. Tonight I did lobster tails two ways. One poached in garlic butter and served over mashed potatoes and the other basted with garlic butter and broiled in the CSO.

Robirdstx, I've never been a fan of teriyaki, but I love the sound of your citrus version. Looks delicious. Last night's dinner was a Mexican stacked tortilla served with more homemade salsa and guacamole. Before leaving for work I cooked black beans in the Breville PC and when they were done, I cooked the pork for the carnitas. So dinner was quick and easy to assemble. Fried flour tortillas and layered with refried black beans, salsa and cheese, and the pork. Finished in the oven.

Thanks @JoNorvelleWalker, I use a Canadian flour - Rogers Silver Star flour usually, but when I'm out and don't feel like driving down to Victoria, I use Rogers Bread flour or just their unbleached AP flour that is sold in all of our grocery stores. I pretty much get the same results with all three of the Rogers flours. They all have 13.3% protein. Actually I think that most of the Canadian brands have a consistent protein of over 13%.

@JoNorvelleWalker, For the last four years I've been making all my breads by hand using the stretch and fold method. Haven't pulled the Magic Mill out of the cupboard since. I will often make a batch or two of dough and after the last stretch and fold, leave it in the fridge for 2 to 4 days before baking. About the only thing I change is the hydration. Usually between 68% to 76%. I did a pictorial on my blog a few years ago. Here is the link.

@liamsaunt - WOW!!!!

Frozen Canadian East Coast lobster tails on sale, buy one get one free. Packaged in twos. So I bought six packages for 12 lobster tails for $60.00. Froze 10 and used two to make tonight's dinner. Spaghetti with lobster in a spicy tomato garlic sauce.