Cuisinart Combo Steam/Convection Oven (Part 1)

[lindag]

Is there any news about the new model CSO?  Or is that whole thing dead now?

[gfweb]

Love to see it big enough for a 1/4 pan

[rotuts]

gfweb

 

Nice

 

we would all love that

 

however  I don't see his in our life time

 

in the mean time

 

at   $$  179.00

 

'Some Time Ago ''

 

My toast has been soooooooo much better than yours

 

for 

 

What ?  a year and a half ? More  ?

 

just saying.

 

Id have bought 2 for that price

 

knowing what i know now.

 

Sad  some have not figured it out

 

I do think   you might  you know

 

go up North of the Border

 

get to that packed Closet and borrow the item in that Closet

 

it does need a nice home and understand

 

Toast

 

that's all you need to know

[ElsieD]

Well, I hope everyone is happy,   I just ordered mine from The Bay Canada.      On sale from $325 to $259.99 with free shipping plus the usual taxes for a total of $291.19 Canadian.

Now where oh where to put it!

That's a good deal. I just checked BBB and their list price is $400. Even with the Rotuts 20% coupon that's still $320. I am starting to really want one of these things (along with the Instant Pot) but I need my BSO to die first. Although I too wish it took a 1/4 sheet pan as I use those all the time. Maybe by the time the BSO dies, they will have made one that can accommodate this.

[Okanagancook]

rotuts, to confess, I dislike meatloaf and have never made it.  Certainly never had it with bacon which makes it much more attractive to me.  Not really keen on hamburger...a textural thing.  

But, I do love roasted potatoes (in duck fat) and I have a mitt load of chicken wings in the freezer so that is what I shall do right after the toast with beef dripping slathered on top.  Started going to the gym again today.....seems like I should go EVERYDAY once my oven shows up.

 

ElsieD, I too thought that was a terrific price and now I have one I knew it was inevitable.  I should never have started reading this thread.     I thought about waiting for a bigger size but after a year, I am not sure they are going to make one....perhaps too big and then sales would drop off.

 

So, nothing to do now but wait for it to arrive and shall start on page one of this thread to familiarize myself with Egulleters' experiences.

[Anna N]

gfweb

 

Nice

 

we would all love that

 

however  I don't see his in our life time

 

in the mean time

 

at   $$  179.00

 

'Some Time Ago ''

 

My toast has been soooooooo much better than yours

 

for 

 

What ?  a year and a half ? More  ?

 

just saying.

 

Id have bought 2 for that price

 

knowing what i know now.

 

Sad  some have not figured it out

 

I do think   you might  you know

 

go up North of the Border

 

get to that packed Closet and borrow the item in that Closet

 

it does need a nice home and understand

 

Toast

 

that's all you need to know

Anyone who attempts this will be prying it from TWO PAIR of cold, dead hands. Just saying.

[ElsieD]

I did some further price checking and see that a kitchen store in this city lists it at $250. It is a place where I have bought a lot of stuff, mainly because I go through the same nice person who always gives me a 10 to 20% discount. Don't know why I didn't think to look there before. If I listen REALLY carefully, the fan in the BSO sounds a little loud, so I had best go there and see what kind of a deal I can get, just in case, you understand. Best to be prepared.

[rotuts]

at least its 'resting comfortably waiting your next visit.

 

Snug.

 

just wait until you bake that first Fresh Loaf  and toast it in the CSB

 

Butter, maybe some of that  " Goop " from N. of the Boarder

 

Seee

 

not for breakfast tomorrow  , Eh ?

 

Oh wait !  Ill have some tomorrow sans Goop.

[Okanagancook]

That's a good deal. I just checked BBB and their list price is $400. Even with the Rotuts 20% coupon that's still $320. I am starting to really want one of these things (along with the Instant Pot) but I need my BSO to die first. Although I too wish it took a 1/4 sheet pan as I use those all the time. Maybe by the time the BSO dies, they will have made one that can accommodate this.

I certainly am not going to start reading the Instant Pot thread 'cause you know what might happen!

[ElsieD]

I certainly am not going to start reading the Instant Pot thread 'cause you know what might happen!

I know exactly what would happen as I am following that thread with great interest.

[rotuts]

here is the correct order :

 

1 ) CSB

 

then

 

2 ) IP

 

done  ( for now )

[Okanagancook]

Mine arrived yesterday!  I found a place for it in the pantry.  I just need to pull it out a little when in use.  Here is the 3.5 lb chicken going in.  Will report later on how it turns out...following the recipe in the manual.

The toast this morning was truly magnificent.  My DH's sourdough.  So crunchy yet soft in the middle.  I like that I can do enough toast at once for four people.  And I like that I will be able to slice it nice and thick!

 

I'm so happy.

 

 

[rotuts]

nice

 

very nice

 

just keep the posterior steam vents away from your cabinets.

 

unless  well  you need ammunition for a kitchen Re-Do

 

glad you have it

 

it would be Killer for those who bake their own bread

 

Machine or Not

 

just for the Toast.

[ElsieD]

Mine arrived yesterday! I found a place for it in the pantry. I just need to pull it out a little when in use. Here is the 3.5 lb chicken going in. Will report later on how it turns out...following the recipe in the manual.

The toast this morning was truly magnificent. My DH's sourdough. So crunchy yet soft in the middle. I like that I can do enough toast at once for four people. And I like that I will be able to slice it nice and thick!

I'm so happy.

DSC01144.jpg

DSC01142.jpg

I'm slightly green with envy. Seeing the placement of yours, caused me to immediately measure clearance around where mine would go if I were to replace my BSO. It currently sits on it's own little counter and has 8 1/2 inches clear space behind it. The wall behind it is ceramic. From the top of the BSO to the bottom of the cupboard is 4.5 inches. Is that enough space?

Edited to add: the wall plug is right behind it and the counter is granite, if that makes a difference.

Edited October 2, 2015 by ElsieD (log)

[rotuts]

the CSB  should not be under a counter

 

as the steam vents are behind the front

 

as previously posted.

 

how ever  its quite light

 

and can be moved around easily

 

for toast, Id not worry about it

 

just for toast  do not poke your nose in to the CSB are you open the door

 

for the best toast you ever had

 

indeed the Fresh  HomeMade ( machine ) bread that's now cooling for

 

BTT's  will be lightly crisped in the CSB

[Okanagancook]

I'm slightly green with envy. Seeing the placement of yours, caused me to immediately measure clearance around where mine would go if I were to replace my BSO. It currently sits on it's own little counter and has 8 1/2 inches clear space behind it. The wall behind it is ceramic. From the top of the BSO to the bottom of the cupboard is 4.5 inches. Is that enough space?

Edited to add: the wall plug is right behind it and the counter is granite, if that makes a difference.

When I use the oven I pull it out from underneath the cabinets so have about 3 inches out from the cabinet and 8 1/2 inches between the top of the oven and the bottom of the cabinet.  I have only done toast but I will monitor the temp/steam of the cabinets when I cook my chicken for about an hour tonight.

[gfweb]

Can you make a baffle to redirect the steam?

[Okanagancook]

I re read all the posts from this thread to learn how to repeat what had been made with success.  Five pages of notes later I decided to make a spreadsheet using Numbers on my Mac.  However, the spread sheet, when posted isn't in the correct format.  My columns were:  Type (as in type of Vegetable or Beef, etc); Function on the Oven; Temperature set; Time in the oven; comments about how things turned out...if no problems then I reported nothing.  The way it came out in my post is a little muddled with  the temp and time over on the right and the type and function used on the left with the comments appearing at the bottom of the function used.  See if you can make sense.  And, does anyone know how I can get the spreadsheet in a better format let me know.  Hope this will be useful. cheers

 

 

 

 Type

Function

Temperature

Time

Comments

Beef

Rib Eye Steaks

Bake Steam

140

2h

 

Beef

Short Ribs

Bake Steam

325

2h

don’t need much liquid

Beef

Burgers, 1/4 lb patties 

Steam

130

1h

Rare meat, then pan seared

Breads

English Muffins cut in half

Toast

#7

 

 

Breads

Toast

Toast

#2

repeat cycle twice

 

Breads

Focaccia Breads from Ken Forkish, Saturday White Bread, 1/4 of a recipe spread on baking pan

Bread

425

18 - 20 m

 

Breads

Flat Breads with a slice of potato

Bread

450

20 - 22 m

 

Eggs

3 eggs in a buttered ramekin with cream and cheese

Bake Steam

170

45m

 

Eggs

In the shell

Steam

210

10m

 

Eggs

broken into small ramekin

Steam

150

1h 15m

 

Fish/Seafood

Salmon, small fillet from tail area

Broil Steam

500

12m

then changed to Broil at 500 F for 6 minutes

Fish/Seafood

Shrimp in evoo & garlic

Bake Steam

425

6m

 

Fish/Seafood

Salmon, 1 lb fillet 

Steam

210

18m

Then changed to Broil ( no temp) 10 minutes to crispen skin

Fish/Seafood

Bass, whole fish

Steam

210

30m

 

Grains

Rice, long grain white:  2 c rice + 2.5 c water

Super Steam

300

30

cooked with a loose fitting lid

Grains

Rice, brown, 1/2 c + 1.25 c water

Super Steam

300

40m

Brought to a boil before putting in oven.  Cooked covered

Grains

Rice, long grain: 1 c rice + 1 c water

Super Steam

300

30m

Cooked with no lid and left in closed oven for 10 minutes after cooking.

Leftovers

Meatloaf

Bake Steam

300

15m

 

Leftovers

General Guideline for ‘wet’ dishes

Super Steam

250

15m

 

Leftovers

General for other leftovers

Bake Steam

200 - 300

15m

 

Leftovers

Soup, vacuum sealed to 1 cm thick, 300 g/bag

Steam

210

20m

 

Leftovers

Pizza

Steam

450

5m

Change to Convection Bake at 450 for 5 more minutes.  Put pizza on foil or parchment

Pork

Tenderloin

Steam

150

1h

pan seared

Pork

Shoulder Roast

Convection Bake

325

2h

Meat wrapped in parchment then foil.  Next day, shredded and fried until crispy

Pork

Shoulder Roasts about 2 lbs each, four in total

Bake Steam

230

1h

The meat was smoked 4 hours at 225; transferred to oven.  Baked for 1 hour then temp decreased to 175 F on Warm Setting for 2 hours.  Meat was shreddable.  post #345 for more details

Poultry

4.5 lb whole chicken

Bake Steam

450

50m

on low rack; sides of the bird didn’t get crispy

Poultry

Ballontine

Bake Steam

400

no time

perfect

Poultry

Four Large chicken thighs + 2 large russet potatoes

Bake Steam

425

40m

chicken was done but the potatoes were under done

Poultry

Frozen duck confit legs

Bake Steam

400

45m

perfect

Poultry

Six Medium chicken thighs

Bake Steam

400

40m

Only use a rub for crispy skin.  Skin is rubbery if a sauce/paste is used

Poultry

3 3/4 lb whole chicken

Bake Steam

425

1h

From the manual

Poultry

Turkey Meat Loaf from post #303.  21 oz pack of meat

Bake Steam

350

1h

 

Poultry

wings

Bake Steam

400

40m

pan rotated after 20 min

Vegetables

Beets

Super Steam

400

40m

 

Vegetables

Beets

Bake Steam

425

30m

 

Vegetables

Beets

Bake Steam

300

45m

 

Vegetables

Yukon Golds + Sweet Potatoes

Bake Steam

400

45m

cut into quarters

Vegetables

Fingerling Potatoes

Bake Steam

400

40m

 

Vegetables

Potatoes + Carrots

Bake Steam

375

15m

Then turned to Convection-Bake for 10 minutes.  Cut to similar sizes.

Vegetables

Tomatoes, medium size

Convection Bake

425

10m

 

Vegetables

Carrots, Asparagus + potatoes

Broil

500

8m x 2

Set on highest rack; turned after first 8 minutes.  Asparagus was slightly over cooked.  Potatoes were cut to similar carrot size.

Vegetables

Beets, sweet potatoes and white potatoes cut to 1/4 of beet size

Bake Steam

425

30m

Then a short time under the Broil Steam for colour

Vegetables

Potatoes, small

Bake Steam

300

40m

Green beans were added for last 12 minutes

Vegetables

 

 

 

 

 

Vegetables

Tomaotes: skinning

Steam

210

5 + minutes

 

Vegetables

Beets, cut up with parsnips

Broil

500

30m

beets were firm and parsnips over done

Vegetables

Caluliflower, whole rubbed with yogurt and a spice mix

Bake Steam

350

30m

 

Vegetables

Squash, delicata, sliced

Steam

300

20m

 

Vegetables

Potatoes cut into 2” x 2” pieces with evoo

Bake Steam

425

30m

 

 

[Okanagancook]

Well, my chicken, which weighed 3 lb and 11 oz was set to be cooked on Bake-Steam at 450 for 50 min.  After 40 minutes I checked it ( I turned it after 20 minutes) and the meat was 185 F+ all over.....too much!  It looked moist and tasted pretty good but, it was over done.  Lesson...test early and often.

[lindag]

What about using one of those remote thermometers than you put into the bird and has a temp alert?

Could you thread the cord successfully out through the oven door?

[rotuts]

""   on my Mac ""

 

excellent

 

open the spreadsheet, and then take a picture of the parts you want.

 

make sure you are in 'finder'  i.e. the desktop

 

and use shift-command-3

 

you then will see the whole desktop w the open spreadsheet

 

you can easily edit this w crop in iPhoto.

 

its then a .jpg and you post it as a picture or send it in an email in the text or as an attachment

 

its next to impossible to do on a PC

 

PC users :  

Edited October 3, 2015 by rotuts (log)

[rotuts]

""  Lesson...test early and often ""

 

another thing to remember  Steam cooking is quicker that conventional oven cooking as the density of the

 

'medium'  ie air + water vapor is much higher thus transfers thermal energy to the Item in Question faster.

Edited October 3, 2015 by rotuts (log)

[gfweb]

Same problem with the excellent Breville Smart Oven. Stuff cooks faster, even without convection. Not sure why...more accurate temps?

[Okanagancook]

Can you make a baffle to redirect the steam?

Don't need a baffle from my experience with cooking the chicken yesterday.  The cupboard wasn't hot at all.  But, it is a little cramped back in the pantry and I didn't take the chicken out earlier to test because of that so I think I will move the oven out into the kitchen when using for more than toast.

[sarahvw1]

What about using one of those remote thermometers than you put into the bird and has a temp alert?

Could you thread the cord successfully out through the oven door?

I tried using my Polder remote thermometer/timer in the CSB. It sort of worked, but allowed some steam to escape where the cord passed through the door. Not exactly ideal.