The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Countertop oven for bread

Mike72903's picture

Countertop oven for bread

I did a search here for the subject and there were several pages.  None however that were recent. I was thinking of getting the $250 Breville smart oven when I ran across these two ovens.  A French door Oster And this Nutrachef  which is huge anyone have experience with either or can disqualify either . The Nutrichef claims steaming ability.  Thanks

clazar123's picture

I don't have any experience with any of these ovens but am very interested to see any comments.

I did read the reviews for the Nutrachef and the company responses to questions. According to the company the rotisserie does not rotate-it functions by allowing the convection to evenly heat the meat. That seems more like an air bake than a rotisserie. When a rotisserie rotates, it self bastes. That won't happen with a stationary bake.

There are a LOT of comments about a learning curve partly as a result of poorly translated instructions and partly by the design. I have had other electronics designed to take decision-making out of the process of using the device. Instead of adjusting temp and time, you just select what you want to do- roast meat, bake a cake, boil water, simmer and hold, dehydrate, pop popcorn,etc. Sounds useful but I have found these types of controls are much more confusing. I have seen these types of controls on induction cookers, microwaves, washers and dryers and blenders.

THis oven does have a large outer dimension so make sure you have the room. I also always question the dimensions given on many manufactured products. Sometimes they do not include the feet (which can raise it a crucial inch) or they fudge a bit to make the item more acceptable.

If this item was significantly cheaper than others or had many great reviews, I would try it. But it really doesn't. On first pass, I would stick to more brand name items that may have better support and a longer track record.

Mike72903's picture

Thank you for taking time for your well considered response. 

dabrownman's picture

for years and it make the best bread, as good or better than the Big Betsy GE.  I steam using 2 of Sylvisa's steaming cups heated in the MW with a kitchen towel half full of water in each ort I over turn a stainless steel mixing bowl over the dough which works great too.  I also have a small CI enameled pot that if I take off the handle on the lid and stuff the hole with a piece of chopstick it also fits.  It just took a while to figure out with experimentation how to steam and getting the size of the dough right - about 500 g of flour for a boule and 550 for a batard fits in mine max.

Goof lick - you will love the bread that comes put of it.

David R's picture
David R

dabrownman - you wrote as follows:

I steam using 2 of Sylvisa's steaming cups heated in the MW with a kitchen towel half full of water in each ort I over turn a stainless steel mixing bowl over the dough which works great too.

I don't quite get it.

1. How do you do the steaming cups?

2. Kitchen towels what?

3. Turning a bowl over the dough can be done instead of steaming, right?

Riley's picture

I think the 250. one is the smallest of the three.  It would be very tight to bake a loaf in there.  I posted about this here recently.    I have two of what are now the midsized Breville ovens.   I have baked loaf breads in them and they tend to over brown on the tops a bit but not horribly.  When I replace these I will get the new largest one and that might work.  It has three racks.  It’s the biggest standard brand I’ve seen.  I bake bread in a big oven but these ovens are great for everything else especially pizza since they have a rounded back that allows for a bigger pan or stone.  

Mike72903's picture

The oven height on the nutrichef is 11 inches.  That was great main attraction for me. I purchased a new dual fuel oven a few years ago when I remodeled our kitchen but the oven takes forever to heat and the thermostats all over the place. I have steamed using several methods including the Sylvia towel method.