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Cuisinart Combo Steam/Convection Oven (Part 3)

JoNorvelleWalker

By JoNorvelleWalker
in Kitchen Consumer

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JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

They do look underdone.  Thanks for the experiment.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Okanagancook

Okanagancook

Posted
Posted

Those are pretty chunky carrots and parsnips compared to mine.  I think if you cut them in half and did them at your settings they would be done.  Parsnips are stubborn.

Thanks for the pictures.

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rotuts

rotuts

Posted
Posted

Ive done similar veg steam-bake

 

different temps and then times to go with them

 

and gotten good browning  and no fuss about the broiler being on for so long

 

just another option to consider

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JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

I think the manual suggests Super Steam for such applications.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

kayb

kayb

Posted
Posted

Welcome to the Dark Side. You'll love it.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

rotuts

rotuts

Posted
Posted

@Hassouni 

 

read most of the thread now that you have a little time  on your hands.

 

dont poke your nose too close to the door the first time you try Steam-Bake.

 

and the tray that comes w the CSO , improved slightly from the CSO-1

 

is flimsy , and the hot drippings you want staying in the pan 

 

not splashed on your toes.

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Kerry Beal

Kerry Beal

Posted
Posted
34 minutes ago, Hassouni said:

It’s here! Now I have to reorganize my counters and get creative with space. By the way, it’s a CSO-300N1C. Is that a Canadian model? Are there any differences?

51E34E0C-7075-4CFE-9DD0-10D5E7C8E172.jpeg

Must be a CDN model with the french and english on it.

 

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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

jrshaul

jrshaul

Posted
Posted

Does anyone know how to tell if the convection fan is on? I am unsure if mine is malfunctioning or simply inaudible.

gfweb

gfweb

Posted
Posted
2 hours ago, jrshaul said:

Does anyone know how to tell if the convection fan is on? I am unsure if mine is malfunctioning or simply inaudible.

I  can hear mine.

I suppose you could tape a sliver of paper in the oven and see if it flaps in the wind

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rotuts

rotuts

Posted
Posted

I dont really remember

 

maybe there is a setting that does not have the fan on so you can compare ?

blue_dolphin

blue_dolphin

Posted
Posted (edited)
37 minutes ago, gfweb said:

I  can hear mine.

I suppose you could tape a sliver of paper in the oven and see if it flaps in the wind

 

That's a good test.  I took a post-it, sliced the bottom into fringe (not sure that was necessary), stuck it over the fan vents and watched the fringe flutter when it was on. 

There are 3 sets of vent holes on the right side wall.  The top set (where you can see the fan turning - duh - another good test) seems to be the intake and the air blows out of the lower sets of holes. 

@jrshaul, if you can't see the fan turning with just the oven light, try a flashlight or your phone. 

Edited by blue_dolphin (log)
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md8232

md8232

Posted
Posted

Thanks to all of you for this thread.  I stayed up way too late and read the whole thing.

Made Chicken Thighs last night, the skin was amazing.  Hoping to find some wings in town for tomorrow’s dinner.  Bread to follow ASAP.

For those who own an iProduct, using the copy feature to paste notes/recipes into the Note App has allowed me to keep many of the great ideas here.

 

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How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

robirdstx

robirdstx

Posted
Posted
2 hours ago, blue_dolphin said:

 

That's a good test.  I took a post-it, sliced the bottom into fringe (not sure that was necessary), stuck it over the fan vents and watched the fringe flutter when it was on. 

There are 3 sets of vent holes on the right side wall.  The top set (where you can see the fan turning - duh - another good test) seems to be the intake and the air blows out of the lower sets of holes. 

@jrshaul, if you can't see the fan turning with just the oven light, try a flashlight or your phone. 

 


Well, I looked at mine and could not see the fan turning, then did the post it note test and no wind. I guess that explains the lack of noice when I use convection bake. My unit was purchased less than two years ago. The unit has a three year limited warranty. I ordered it through amazon.com and received the Canadian model. I have sent off an email with photos of the unit and invoice to the Conair Canadian center, asking how I can get my unit repaired or replaced, as I live in the USA. Other than lack of fan function, the unit works just fine.

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ElsieD

ElsieD

Posted
Posted

One thing about the warranty.  When they replaced mine, the warranty on the replacement was only for the warranty time left on the replaced model.  I was surprised because I naively thought the replacement would come with a full warranty.

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md8232

md8232

Posted
Posted
2 minutes ago, ElsieD said:

 

Interesting.  I've never heard of them.

 

Amazon has several reviews.

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How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

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