The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Nu-Vu XO-1 for artisan breads?

Thor Simon's picture
Thor Simon

Nu-Vu XO-1 for artisan breads?

I've been looking at the Nu-Vu XO-1 as a possible option for a new oven.  I've seen other tabletop catering ovens in the past that are available either in a 120V configuration or with steam injection, but these options have been mutually exclusive.  Also, I am having trouble finding any of the other similar ovens mentioned here in the past (in fact, I can't even find the discussions in a forum search -- too much discussion of the Westinghouse consumer steam ovens drowning everything else out, I guess).

It looks like the XO-1 can be ordered in 120V with steam.  Has anyone here had any experience with this oven, or similar ovens?  The Nu-Vu web site doesn't seem to show a manual available; I guess I'll call them and see if I can get one.

I primarily intend to use this oven for artisan breads.  I have a gas range with rotisserie that takes care of the rest of my baking rather nicely, but it's a great big box with so-so temperature control and an overly aggressive venting system that makes it hard to steam things up well for bread baking.  A second use might be pizza; my current range tops out at 500F, and my old range which went to 550 with convection was noticeably better for that.


sharonk's picture

HI Thor,

Did you ever buy this oven? If so, how has it worked for you?

many thanks,


GoodSteam's picture

That oven is far from an artisan oven. Steam? I don't think so except spraying water on a flywheel. Don't do it. It bakes good chocolate chip cookies though.