"New" Cuisinart or other branded steam oven ?

[weinoo]

36 minutes ago, rotuts said:

something I just noticed :

 

the seal for the door is now on the machine , not the door.

 

will make cleaning the glass on the door

 

w rubbing alcohol much easier .

 

Oh, I didn't realize we were supposed to clean that glass!

[rotuts]

Where does the steam come out ?  

 

the back ?

 

the water tank is on the R side ?

[KennethT]

Just now, rotuts said:

Where does the steam come out ?  

 

the back ?

 

the water tank is on the R side ?

Yes to both.

[rotuts]

@KennethT

 

bet you are very happy !

[KennethT]

Just now, rotuts said:

@KennethT

 

bet you are very happy !

Very!  So far.... especially since it's our only oven.  We don't have a regular range or wall oven.

[ElsieD]

On 7/23/2025 at 8:45 PM, ElsieD said:

Here is a picture showing (I hope) the vent at the rear of the machine.  I'm not sure what it's function is so if anyone has an idea, I'd love to hear it.  I'm assuming it's some sort of steam vent which is why I would turn it sideways if using steam.  The manual doesn't say what it is for.

@rotuts  See the vent between the top of the oven and the bottom of the cupboard?  I can confirm that it's the steam vent.

[KennethT]

23 minutes ago, ElsieD said:

@rotuts  See the vent between the top of the oven and the bottom of the cupboard?  I can confirm that it's the steam vent.

It seems like the everything vent.  When I run on convection bake, I feel a slight warm breeze coming out then too.

[ElsieD]

One thing I have noticed it that the knobs can get quite hot.

[weinoo]

I’m wondering why they decided to put “everything” on top of the unit, as opposed to how the controls/electronics/whatever were on the. Side, in the 300?

 

Does it make sense that to be directly above the heat source?

[KennethT]

4 minutes ago, weinoo said:

I’m wondering why they decided to put “everything” on top of the unit, as opposed to how the controls/electronics/whatever were on the. Side, in the 300?

 

Does it make sense that to be directly above the heat source?

It does make the footprint smaller taking up less counter space - and I think it has a much more modern look - especially with the touchscreen as opposed to buttons... although that's just one more thing that might not last that long.  Also, looking at the competitive countertop ovens, they all look similar, with the controls on top rather than the side.

[KennethT]

Either for lunch or dinner, I plan to make some grouper.  Typically, I pan fry it to get a crust, and then 10 minutes on convection bake at 350 to bring up to temp.  Usually, this time in the oven winds up getting the crust a little soggy.

 

What say ye about using the air fryer function as opposed to convection bake?

[rotuts]

what happens when you air fry , a new feature , w the heat ?

 

'''   I feel a slight warm breeze coming out then too.  '''

 

is the oven not sealed as the CSO I was ?

 

or is the ' seal ' selective ?

 

ie for toast , but not other functions ?

[KennethT]

33 minutes ago, rotuts said:

what happens when you air fry , a new feature , w the heat ?

 

'''   I feel a slight warm breeze coming out then too.  '''

 

is the oven not sealed as the CSO I was ?

 

or is the ' seal ' selective ?

 

ie for toast , but not other functions ?

Yes, there are a few new features - air fry and turbo roast.  Unlike the original CSO, there seems to be as large variable speed fan in the ceiling of the oven.  The fan speed depends on the cooking mode - both air fry and turbo roast use the high speed fan, turbo roast uses steam while air fry does not.

 

The door seal is the same as the original, although it's now on the unit rather than the door itself, and is not selective, however, I wonder if the vent at the back is selective - further investigation is necessary.

 

I think I'm going to try the turbo roast mode for the grouper tonight and see how it goes.

[KennethT]

Fan in the oven ceiling.

[KennethT]

The verdict is in!  The new CSO and turbo roast feature is fantastic.  I used the same temperature/time setting as usual with the old CSO using the same type of fish cooked the same way.  The fish in the new oven had a crisper crust but was still moist and juicy inside.  Both my wife and I agreed that the fish was better this time than normal.  I'm a believer!