The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cuisinart oven

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maggiem's picture
maggiem

Cuisinart oven

I am wondering if anyone has any input on the countertop cuisinart ovens. They say you can roast a chicken in one or cook pizza, so I thought it might be a good choice for extra bread baking space too. Any thoughts are appreciated.


Maggie

mrfrost's picture
mrfrost

I've been rather curious about those too. The one I happen to keep coming across lately has "brick oven" walls, and a stone.


Haven't read any reviews on it though.

sheffield's picture
sheffield (not verified)

This has been the subject of several posts.  Search for cuisinart oven and you will get all posts.


 

maggiem's picture
maggiem

Thanks I will check it out.

bwaddle's picture
bwaddle

I bought the Brick Oven 100. I was considering getting one of the others with more bells and whistles but found out they were discontinued. I leapt to the conclusion that something was wrong with them. I've only made bread and toast in it so far. I paid less than $200 including shipping.


I've had to experiment. My overall impression is that I can use a little lower baking temperature and a little less baking time. I preheat to 500 and lower to about 425 for the bulk of the time. The dial is maked every 50 degrees, so I have to eyeball it. I use an oven thermometer to check it.


A pound or pound and a half loaf is about the upper limit. Anything larger will be too close to the top cooking element.


Most of the time, I bake put parchment paper on the stone and use a cover rigged out of a stainless steel bowl and a large cup hook. Last week I tried it without the cover and put a little steel bowl of water (about 1/4 cup) in while I preheated it. I knocked the water over when I put the bread in! It didn't break the stone, so that's a good thing. The bread turned out fine. Next time I'll use a narrower piece of parchment paper. I did loosely cover the bread with foil for the last 10 minutes or so.


The baking area is about a foot square with a 6 inch clearance between the stone and the top element.


To cut to the chase (a little late, I know):


1. Doesn't heat up my kitchen like my commercial stove does.


2. Preheats faster.


3. Successful results with the smaller loaves.


4. There is no handle provided to slide the rack in or out. I use a wooden jobber that has a hook on the end.


5. When Texas summer is over - at least another month or so - I think I'll go back to my big oven since I can recycle the heat.


Overall: I'm very pleased.


I hope this helps.


Bettie

beeman1's picture
beeman1

I remember this subject has come up before. I have been using mine for over a year and it works well. I make whole grain sandwich bread. I tend to keep the temps low on large loafs to keep the tops from burning. The brick oven does not heat my house as much as my regular oven . I also don't get the propane fumes.