Cuisinart Combo Steam/Convection Oven (Part 3)

[rotuts]

@robirdstx

 

if they say not to use an oven , but a micro , it must be because the shell that holds the food is some sort of item that would melt

 

above temps close to boilings , it a 350 0ven

 

do they say you can use a regular over ?

 

if so , they are worried the items will be too close to the heating elements  i.e. a foster over.

 

you might try the oven temps is they allow that

 

with a tin foil loose tent abler the tray

 

and the bottom on the tray  , not just the plan rack , on the bottom

 

interesting question.  please let us know if the pakagaes allow a conventional over,

 

 

[lindag]

10 minutes ago, robirdstx said:

I am planning to retire my microwave, toaster oven and toaster when my CSO arrives. However,  my husband makes the occasional Marie Calendar’s Pot Pie and Stoffer’s Lasagna in the microwave and he is concerned about the time it takes to cook in a conventional oven. The boxes for these products say not use in a toaster oven. Since the CSO is so much more, I’m not concerned with that, but has anyone used the steam bake for these products? If so, how long did you cook it? 

Those items your husband makes in the m/w are so much better when made in the CSO that I always make them that way...I just allow for the extra time (have a beer while I wait).  Reduce the temps by about 25 degrees when using convection.

[robirdstx]

22 minutes ago, rotuts said:

@robirdstx

 

if they say not to use an oven , but a micro , it must be because the shell that holds the food is some sort of item that would melt

 

above temps close to boilings , it a 350 0ven

 

do they say you can use a regular over ?

 

if so , they are worried the items will be too close to the heating elements  i.e. a foster over.

 

you might try the oven temps is they allow that

 

with a tin foil loose tent abler the tray

 

and the bottom on the tray  , not just the plan rack , on the bottom

 

interesting question.  please let us know if the pakagaes allow a conventional over,

 

 

 

Yes, they allow cooking in a conventional oven.

[rotuts]

then you will be fine if you tent the top

 

and possible put the item on the rack , possible on the tray to buffer the lower

 

heat elements.

 

Id use steam-bake , as mentioned , 25⁰ less than recommended for a conventional over

 

are these the kind of things that have a plastic film on them that tell you to puncture a few holes in first

 

then remove and add more time ?

 

Im sure you will figure it out.

 

after all , you are not going to brown the top in the Micro

 

Im very curous how this works out.

 

im very curious how the MC's pies are.

 

I grew up where there was a one point a MC restaurant.

 

we got pies from them and they were made there.

 

way before Agra-Con bought the label

 

never got to try the pot pies for some reason.

 

this was in the '70's and ' 80s

 

https://en.wikipedia.org/wiki/Marie_Callender's

 

and boy to I love Pie

 

dessert or Pot.

[robirdstx]

I ordered the CSO-300N but this is what I got:

 

 

Same thing or different?

[robirdstx]

7 minutes ago, robirdstx said:

I ordered the CSO-300N but this is what I got:

 

 

Same thing or different?

 

Okay, a quick call to Cuisinart Customer Service and I was told it is the same thing, so I am going to open the box!

[rotuts]

@robirdstx

 

Oooooo

 

reviewing 

Ooooooooooo

 

you didn't just get 300N1

 

but

 

300N1C  !!

 

 

 

I thin k their customer service is very fine.

 

Ive called them a few time along ago

 

you will indeed enjoy  the CSO(B) immensely 

 

just go back

 

do a steam clean

 

I like Brita Water

 

then get some CkThighs 

 

after you see the various repots here

 

just understand 

 

the pan that comes with is does not have high walls

 

done let anyone take it out while full of hot fat

 

especially children

 

 

[gfweb]

Nor should you open the door with your face too close during a steam cook.

[scubadoo97]

57 minutes ago, robirdstx said:

I ordered the CSO-300N but this is what I got:

 

 

Same thing or different?

I googled both the 300N  and N1 and only got information on the 300 and 300N. I’m assuming they are the same.  Wonder which N will show up at my door???

Edited June 20, 2018 by scubadoo97 (log)

[rotuts]

something important about the CSO :

 

there is a small tray on the bottom , which slides out from the front.

 

it collets condensation from steam cooking

 

don't forget to pull it out and clean it from time to time

 

and even more importantly

 

put it back in as soon as you can or you will forget.

 

and note that the steam comes out the series of small holes in the back

 

you don't want that steam under your Bespoke cabinets

 

unless or course you've got better in mind

 

enjoy!

[kayb]

3 hours ago, robirdstx said:

I am planning to retire my microwave, toaster oven and toaster when my CSO arrives. However,  my husband makes the occasional Marie Calendar’s Pot Pie and Stouffer’s Lasagna in the microwave and he is concerned about the time it takes to cook in a conventional oven. The boxes for these products say not use in a toaster oven. Since the CSO is so much more, I’m not concerned with that, but has anyone used the steam bake for these products? If so, how long did you cook it? 

 

I've used it for those kinds of things. Have eggplant canneloni in there baking as we speak. It takes a little longer than the microwave. I kept my microwave (the CSO sits atop it). I use it mostly for melting butter, and occasionally heating water or making instant noodles, etc.

 

Convection bake is a fine thing for crunchy snacks you might have once thought of deep frying.

 

 

[robirdstx]

Happy Dance!!!

 

 

 

 

[robirdstx]

 

First up: Chicken Thighs seasoned with Penzey’s Lemon Pepper!

[robirdstx]

 

OMG!!! Smells so good!!!

[gfweb]

Save the drippings!

[robirdstx]

 

Good Stuff! Chicken Thigh with Cauliflower and Asparagus 

[Okanagancook]

Don’t forget to clean out the water drawer, 😇

[robirdstx]

Just now, Okanagancook said:

Don’t forget to clean out the water drawer, 😇

 

Done! 😘

[FlashJack]

Beautiful. They don't look like that for long. Enjoy it, use it and keep the picture!

[FlashJack]

On 6/19/2018 at 11:00 PM, Shelby said:

Hello Jack!

 

Yes, I have the L8SKL Lodge pan and it fits.  I don't have the lid, though.  

 

You will love the Lodge pan.  I use mine a LOT.

Thank you Shelby. I'd like a lid to be able to not over-brown some long-cooked things. I'd like a casserole with the diameter of the L8SKL but  deeper. I look and sigh at my large Staubs that fit in the old oven.

[FlashJack]

On 6/20/2018 at 1:49 AM, JoNorvelleWalker said:

@FlashJack I can confirm I baked a boule in that pan last night...no idea about the lid.

 

Thank you Jo. I've looked at your boules with envy. Jack

[ElsieD]

How well does the steam clean feature work?

[kayb]

16 minutes ago, ElsieD said:

How well does the steam clean feature work?

 

Quite well. I run it, then take the rack out and wipe the interior with a paper towel. Done.

 

[Thanks for the Crepes]

@robirdstx,

 

I cook pot pies marked "do not prepare in toaster oven" frequently in the CSO. I put it on the pan that came with that I've lived with foil. I also fashion a pie shield out of narrow strips of foil so the rim of the crust doesn't get too brown and have to be thrown away. Wish I had lined the pan with foil when I cooked lemon pepper wings the other day. The citric acid in the lemon pepper seems to have left stains I can't get out, but it's a cooking pan, not an objet d'art. 

 

I like the steam clean function, but you are going to have to wipe it out afterward, and since it's just water, it doesn't really cut grease, so if I've cooked something like chicken or pork chops I'll wipe off as much grease as I can before starting steam clean as well.

[Shelby]

Yep, I love the steam clean feature.  Same as Kay, run it, wipe it out, done.