New Toy: Breville/Polyscience Control Freak!

[Martin Fisher]

9 minutes ago, boilsover said:

 

Got links?  Thanks.

 

Let me Google that for you.

[Martin Fisher]

Used to be more common than now.

Designed for hunting/vacation camps and the like.

 

[boilsover]

1 hour ago, DiggingDogFarm said:

Used to be more common than now.

Designed for hunting/vacation camps and the like.

 

You are remembering small electric box ovens with cooking hobs on top?

 

I have one of the 1920s box ovens that sat atop a woodstove--the original smart oven.

[Martin Fisher]

14 minutes ago, boilsover said:

You are remembering small electric box ovens with cooking hobs on top?

I have one of the 1920s box ovens that sat atop a woodstove--the original smart oven.

 

Some were gas, some were electric.

 

Source: https://tinyhousebuild.com/tiny-house-appliances-ranges-ovens/

 

Source: https://www.amazon.com/Avanti-MKB42B-Temperature-Multi-Function-Convection/dp/B007DS10I8

 

I'm also well aware of the ovens that go on wood stoves—they're still made by the Amish.

I lived off-grid for years.

 

Edited February 1, 2019 by DiggingDogFarm (log)

[Martin Fisher]

What's really needed is an affordable combi-oven that'll accommodate at least a 1/4 size sheet pan—1/2 size would be even better.

[CanadianHomeChef]

12 hours ago, eugenep said:

mucho appreciate it. I'm trying to purchase and avoid the $120 state tax by purchasing from JB Prince. I guess we'll see. The strength of your recommendation convinced me that it's a good buy that I won't regret after purchase and using it. I just hope it'll last at least 5 years before it goes kaput. 

One thing I forgot to mention. 

 

I have a full sized induction range. Since getting the Control Freaks, I never use the full sized except for one application: boiling large amounts of water (e.g. 4 quarts in an 8 quart pot for spaghetti). The CF definately takes longer, and it doesn’t get to a full rolling boil like it does on the range. Smaller quantities in my 4 quart and 2 quart pots can get to a full rolling boil on the CF. 

 

Deep frying is fine too. I’m sure I could get to my target temperature on my range faster, but that would involve using external thermometers and manually controlling things. I never really deep fried prior to the Control Freak because of this. 

 

Pressure cookers work  like a dream. I can get to full pressure quicker on the range but then I have to manually regulate.  It’s all auto on the CF. 

 

So yeah. Boiling large amounts of water is the only downside I’ve seen from it only being 1800 watts. Everything else works much better. 

Edited February 1, 2019 by CanadianHomeChef (log)

[boilsover]

1 hour ago, DiggingDogFarm said:

 

Some were gas, some were electric.

 

Source: https://tinyhousebuild.com/tiny-house-appliances-ranges-ovens/

 

Source: https://www.amazon.com/Avanti-MKB42B-Temperature-Multi-Function-Convection/dp/B007DS10I8

 

I'm also well aware of the ovens that go on wood stoves—they're still made by the Amish.

I lived off-grid for years.

 

 

 

Thanks, that's useful.

[chromedome]

On 2/1/2019 at 1:35 PM, DiggingDogFarm said:

What's really needed is an affordable combi-oven that'll accommodate at least a 1/4 size sheet pan—1/2 size would be even better.

Yeah, that. A combi version of Oster's french-door model would be just fine for me.

[ElsieD]

I deep fried these jumbo wings using the Control Freak.  They were cooked at 375F and went in straight from the fridge.  I was amazed at how quickly the oil came back to it's temperature, I'd say within 2 minutes.  Also, it was nice to just put them in the oil, set the timer and walk away until my timer went off.  

[gfweb]

On 2/1/2019 at 12:35 PM, DiggingDogFarm said:

What's really needed is an affordable combi-oven that'll accommodate at least a 1/4 size sheet pan—1/2 size would be even better.

 

A quote from the Webrestaurantstore.com link... Combi ovens are perfect for cooking meats since the dry heat introduced into the chamber will do most of the cooking, while the moisture from available steam helps to prevent meats from drying out and shrinking. Combi cooking can, therefore, result in higher-quality meat dishes that offer more servings than those cooked with only dry heat.

 

I'd say that they don't quite understand how it works. The dry heat cooks and the steam moistens???

[Martin Fisher]

27 minutes ago, gfweb said:

 

A quote from the Webrestaurantstore.com link... Combi ovens are perfect for cooking meats since the dry heat introduced into the chamber will do most of the cooking, while the moisture from available steam helps to prevent meats from drying out and shrinking. Combi cooking can, therefore, result in higher-quality meat dishes that offer more servings than those cooked with only dry heat.

 

I'd say that they don't quite understand how it works. The dry heat cooks and the steam moistens???

 

Is it an incorrect definition?

It's called a combi for a reason.

"Dry" heat and steam.
I don't see where it reads that steam moistens.

It does read "moisture from available steam helps to prevent meats from drying out and shrinking."

I'd say that's maintaining moisture.

But, hey, I'm not an expert on anything—other than eating! 

[gfweb]

2 minutes ago, DiggingDogFarm said:

 

Is it an incorrect definition?

It's called a combi for a reason.

"Dry" heat and steam.
I don't see where it reads that steam moistens.

It does read "moisture from available steam helps to prevent meats from drying out and shrinking."

I'd say that's maintaining moisture.

But, hey, I'm not an expert on anything—other than eating! 

They are saying that the heat is both dry and wet. Can’t be both. I believe the combi refers to the ability to pick which type of heat you want. 

 

Yes maintaining moisture was their point. 

[Martin Fisher]

13 minutes ago, gfweb said:

They are saying that the heat is both dry and wet. Can’t be both. I believe the combi refers to the ability to pick which type of heat you want. 

Yes maintaining moisture was their point. 

I'm not up for arguing, but "from available steam" implies that it's not always available or used.

Would someone PLEASE just create an affordable combi-oven of decent size!!!!!

Edited February 4, 2019 by DiggingDogFarm (log)

[Martin Fisher]

I even asked Chris Young about the possibility of creating my own.

I have some ideas!!!

He did say that it's, at least, theoretically possible.

[MetsFan5]

On 1/31/2019 at 11:16 PM, boilsover said:

 

Hmmm, I just timed my 800XL Pro's (my third one, BTW) preheat time from room temp to 400F.  It's almost exactly 5 minutes.  I'll have to time my fullsize oven when I get back from the cabin,, but I don't think it takes a lot longer than that.

 

I also find adjusting and withdrawing the racks (other than the middle one fitted with the magnet) to be a semi-hazardous PITA.  And don't get me started about that funky thumbwheel mode knob or the long toast times.

 

  I’m sorry, I’m probably reading this wrong. But are you saying you have a full sized oven that reaches 400 degrees F in five minutes? 

[boilsover]

12 hours ago, MetsFan5 said:

  I’m sorry, I’m probably reading this wrong. But are you saying you have a full sized oven that reaches 400 degrees F in five minutes? 

 

No, it was the BSO.  But thanks for the reminder to time my fullsize.

 

[Edit #1]  The fullsize electric oven took 7:35, but it probably would've been a bit shorter because: (a) that oven is in an unheated basement; and (b) the oven had a couple sheet pans stored in there.  I'll run it again, but I'm guessing it would be more like 7:00 all things being equal.   So, 5:00 for the BSO (Oh, and that probably was with the fan on) and 7:00 for the fullsize?  The way I cook, apprx. 2 minutes' time savings  isn't a powerful argument.  Distance from the elements/positioning flexibility is more important to me.  But I bought the BSO to serve as my only oven at the cabin, and it plays that role well. 

 

[Edit #2]  OK, so starting from room temp and empty, my cheapo builder's grade coil range's oven preheats to 400F in 5:48.  So I would save <1 minute in preheat time by choosing the BSO.

Edited February 4, 2019 by boilsover (log)

[Okanagancook]

Not to be snarky, but my $150 deep fryer does the same thing.🙃

Poke, poke.

The wings look wonderful.

Edited February 5, 2019 by Okanagancook (log)

[gfweb]

2 hours ago, Okanagancook said:

Not to be snarky, but my $150 deep fryer does the same thing.🙃

Poke, poke.

The wings look wonderful.

 

my Dutch Oven does it well too.

I do have to pay attention to it.

So there’s that.  

[CanadianHomeChef]

Amazon Warehouse Deals currently has one at a significant discount. 

[Martin Fisher]

On 2/4/2019 at 8:06 PM, Okanagancook said:

Not to be snarky, but my $150 deep fryer does the same thing.

 

On 2/4/2019 at 10:50 PM, gfweb said:

my Dutch Oven does it well too.

 

I deep fry in a tall narrow $20 asparagus pot with a clad bottom.

I went with it with the idea of using less oil—works a treat!

[Martin Fisher]

Too bad the Control Freak price isn't half what it is, but I guess you could wish that on EVERYTHING! 

[Martin Fisher]

"We back most of our products with a 1-year limited warranty on parts and labor."

 

Yikes! 

[Martin Fisher]

10 hours ago, DiggingDogFarm said:

"We back most of our products with a 1-year limited warranty on parts and labor."

 

Yikes! 

When it dies on day 366 it's going to cost at least $100 for just the round trip shipping and insurance!

Scary!

Edited February 17, 2019 by DiggingDogFarm (log)

[bos]

WOW amazing, Thanks

[Foodie from Boston]

Greetings fellow cooks and foodies,

First of all, Thank You All Very Much for starting this thread and sharing tons of helpful info - it inspired me to pull the trigger on the Control Freak, so I ordered it from Sur La Table (it was on sale) and it arrived this Monday! 

 

Happy to report that it does work with my Scanpan CS+ 10 piece cookware set (CS+ is their latest non-stick line exclusive to SLT) - at the same time, I never managed to bring water to boil in "under 2 minutes" as several online reviewers have claimed.

With my unit, 0.75 liter (about 3 cups) in a 2qt saucepan takes about 4 minutes to boil, and 2 liters take a full 6.5 minutes - that's with the lid closed, Intensity set to Fast and the temperature knob cranked up to max (482F).

 

My first thought was that perhaps the unit is not drawing enough power so I tried different outlets, and then I measured wattage with my WeMo smart plug - it hovered around 1800 W as per CF specifications. I then tried a different cookware (Staub Perfect Pan - enameled cast iron), and got similar timing with similar amounts of water. By the way, pan probe temp at boiling point is much higher than water temp, 270F vs. 212F - is this normal?

 

Question to other lucky CF owners - are you getting similar results with your cookware or is it noticeably faster than 4 minutes for 3 cups of water? If it's not too much trouble, perhaps you could run a quick test and share how long it takes your CF to boil X amount of water in Y cookware? Hopefully the difference is in the cookware - although my $1k Scanpan CS+ set is not eligible for return anymore, at least if I know what cookware works better I could buy a pan or two just for when I need a faster boil. If it is the unit itself then it should be eligible for replacement - or maybe it just needs the latest firmware? (slim chances I know). I also submitted a support ticket with Breville Support (online chat wasn't available), will report back as soon as I hear anything.

 

Thanks a lot in advance!

John.