Counter top ovens
Have noticed several TFLovians are using countertop ovens this summer. After a late, cold, and wet Spring, Summer has settled in with 95-100 degree days. Still have lovely cool nights so won't complain too much. Absent doing the 2AM baking (which I really do love to do once in a while) I've been considering the countertop. My oven just cannot/willnot take to steam baking. About two weeks ago I tried again and the next day the electronics were off kilter enough that it locked itself up three times. That is how the decline started twice before, so as much as I long for that blistered crust I have to accept that until I replace this less than five years old stove, steam just can't happen.
After all that explaining, I really do have a request for help. I would love to have suggestions about the various types of countertop ovens available that can be used with steam. I did check the search and found helpful information about differences in size and models but my real reason for buying one would be steam, steam and more blistery crust steam.
Thank you for any ideas