Here are a few particulars:

Westinghouse Tritec CSV Steam Oven with Accessories Features

I don't know if they put the video on their website but I watched the demo on it last night and they showed a loaf baking in the oven, it was a decent sized loaf but I thought it was interesting that you could use steam in the oven. I don't know that I believe their claims that HSN is the only place you can get the oven right now, but according to the show it was the first time it has been offered anywhere and is their to sell exclusively for now. I just thought some here might be interested about the steam function, it is a less expensive way to get that feature without having to buy a super expensive oven.

I did a google search on the device and came up with the hsn page listing the Westinghouse Tritec CSV oven, which cooks in a multitude of ways (conventional, convection, rotisserie, dry steam, wet steam).  Wow.  One of the items it comes with is a 12" round pizza stone, which should provide sufficient room for one or two loaves.  For those looking for a countertop electric oven, this looks very good.

I've been dying to get a real steam oven, so I just ordered one of these. I currently use a Cuisinart BRK-200 countertop oven for almost all my bread baking, so the size is fine for me.

I'll let you know how it works out. My only concern is the apparent lack of manual controls to override the pre-set selections. However, the video did show a loaf of bread  that was baked in the oven and it has a pizza stone. Also, I'd like more than 465 F for pizza, although it should be OK for most of the breads I make.

For those who do order this oven, please let us know how it works for bread baking. Right now I can't get one but if it works well I would save up for one in the future. Hope it works well!

Any word on when your new oven will arrive? I am really interested in what you think of it and how it works when you get to try it out. If it works the price can't be beat and I might consider one too.

Just got the oven yesterday and played around with the settings last night after I put up some biga for my rosetta rolls to bake this AM.

I got the results I had hoped for this AM despite the fact that I overmixed the dough this AM. I am going to bake another batch tomorrow with (I hope) even more spectacular puffing. In any case, the steam does definitely help the rise in the oven. I am also going to replace the pizza stone that came with the oven with a 12X12 tile of black granite as I was not happy with the somewhat light color of the bottom of the rolls despite using the maximum oven temperature of 465 F. The black granite heats up much better in my experience (I actually have to turn down the temp in my other oven or the rolls will get too black on the bottom.)

The nice thing is that the steam is injected continuously at a controlled rate and there's no need to open the oven door to spritz as I did previously. My rolls did puff before, but unevenly. Now they puff up more slowly, but also much more evenly and higher. The crust is also different, much crunchier. You can hear the crust crackling as the rolls cool off.

The oven has a wet steam and a superheated dry steam setting, but only the wet steam setting injects the steam continuously. The wet steam setting does not use convection, but it does put a decent amount of steam into the oven. The door seals pretty well, so the steam does stay in the oven, but you can see a little escape from time to time. When you open the oven door, you realize that there is a lot of steam in there.

In order to get the results I wanted, I first preheated the oven to the maximum level (on bake) with the pizza stone on the rack for about 30 minutes. I then stopped the oven and switched to wet steam, which starts injecting immediately (even though the oven is now supposedly pre-heating again). After 2 minutes, I opened the oven and put the rolls (on parchment paper) on the pizza stone. I continued steaming for about 8-10 minutes while the rolls puffed up. When I thought they had risen completely, I stopped the wet steam program and went back to bake at maximum temp, now on dry heat and convection. After about 12 more minutes the rolls were done. The steam and bake times corresponded very well to several Italian recipes from commercial bakers.

Before you order be aware that this oven is made in China and is not top quality in terms of materials. I'll post some more information and a full critique tomorrow.

Your rolls look great. It seems that this might really be a viable option for those who would like to use steam without ruining their regular ovens electronics. Think I'll have to start a saving jar up for one of these! Thanks so much for your telling us of your initial results with it, please keep us posted on it.

I really like the looks of the oven and am seriously thinking if it could replace our small convection/microwave oven at some point........just have to convince hubby. I would like the rotisserie in it and the fact that it could concievable replace some other equiptment. Hopefully by the time I can order one it will still be holding up well for you and still be on the market for sale. Thanks for your updates!

Roy, thanks again for keeping us updated. In our last move years ago hubby neglected to put my nice rotisserie on the moving truck and I've missed it ever since. Now with everyone doing rotisserie chickens in the markets all he ever talks about is getting a rotisserie! He seems to have forgotten we had a great one back then. In any case hopefully he will continue to dream about getting one and I will show him this.

I didn't have coils or stone included with mine.  (lucky you!) I did notice the steam cycles.  I would let the oven start to steam first before putting in my hard rolls.  The proofing was a great function with steam.  The dials look also similar and I was toggling between steam settings and bake settings removing the steam cassette.  I ended up baking pizza's in two bakes, first to do just the crust and then the toppings.  

It's been years since I tried to make real french baquettes (w/o much success), although I do make pan francese using a ciabatta recipe and baking in baguette pans.

I was hoping that the steam oven would give me better success, and it did (although I must also say that my baking skills in general are a quantum leap from what they used to be when I first started out).

I knew I had to make short baguettes in this small countertop oven, but I wanted to maintain the approximate relative dimensions of a parisian baguette, basically reduce the size to the mini-baguttes that they use to make sandwiches with in Paris.

I used Daniel Leader's Local Breads recipe to start with, making 4 baguttes instead of 3 baguttes. This consisted of 500g of flour at 68% hydration. I brought the oven up to 450F and then switched to steam, put in the 12 inch baguettes (which I had proofed in my baguette pans with a narrow stip of parchment paper on the bottom to facilitate removal and handling), steamed for 6 minutes and then baked for 15 minutes more. They were the best baguttes I have ever made, but too fat. The oven spring was incredible with the steam.

Next batch I reduced the flour to 400g and made a 12 hr poolish with part of the flour. Even better flavor, but still a little too fat.

The final batch I reduced the flour to 320g, made a 12 hr poolish, and then retarded the final dough 24hrs in the fridge. Outstanding results and just the proportions I wanted. I can bake all 4 baguettes at once w/o crowding. These will make great sandwiches and also fit perfectly placed sideways in a 2 gallon plastic zip bag for freezer storage.