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JoNorvelleWalker

Cuisinart Combo Steam/Convection Oven (Part 3)

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I am going to bake some cheddar bay biscuits today in the CSO.  Do I bake them on regular convection bake setting or the bread setting? Is the bread setting only for yeasted breads?

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1 hour ago, ElsieD said:

I am going to bake some cheddar bay biscuits today in the CSO.  Do I bake them on regular convection bake setting or the bread setting? Is the bread setting only for yeasted breads?

 

Use convection bake for biscuits.  Personally I don't use the bread setting for anything.

 

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@ElsieD

I found on my CSO version at least, that the "bread setting" steambakes for several minutes at the beginning, followed by a drying phase.  For things like biscuits, pate-a-choux, I would echo @JoNorvelleWalker and use convection.

 

On 10/9/2018 at 10:15 AM, JoNorvelleWalker said:

 

Use convection bake for biscuits.  Personally I don't use the bread setting for anything.

 

 

I use the bread setting almost exclusively for demi-baguettes. Some pics--these are all the same demi-baguettes:

 

baguette-cso.jpg.1a36e97b0a6d83946396344aa7df73d4.jpgbaguette-cso-done.thumb.jpg.2a053459c564057dc0912de47e5a6ac9.jpg

 

Crumb:

 

baguette-cso-crossection.thumb.jpg.bb000c71a415f9fb6c27fc58973393e6.jpg


Edited by iggiggiggy forgot to add recommendation (log)
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On 10/9/2018 at 5:54 AM, gfweb said:

 

CSO is so tightly sealed that moisture in the food will turn to steam and stay in the oven.  I've inadvertently steamed a bunch of cauliflower because of this. You might try cracking open the door a hair...

So, set the door ajar for keeping crispy things hot.....

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