The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Nu-Vu XO-1 for artisan breads?

December 18, 2012 - 8:12pm
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.

 

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sharonk's picture
sharonk
Jan 10 2014 - 5:58pm

HI Thor,

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

many thanks,

sharonk

Thor Simon's picture
Thor Simon
Jul 16 2017 - 8:21am

So, just noticing I never responded to this.  I ended up with a Cadco XAF-113 (a.k.a. Unox Stefania).  It uses a similar system of spraying water on the convector fan to generate steam, which frankly works just great -- I see no reason to avoid that method of steam generation.

Drawbacks with this sort of oven particularly at 120V where temperature recovery will take a long time are:

  • Temperature recovery is very slow.  Shut the oven off 5-10 seconds before opening the door if you don't want to lose 25F in a heartbeat -- and use every heat-retaining accessory available, such as the manufacturer's metal baking deck (the Cadco aluminum one is particularly nice) and baking stones on every rack you're not using.
  • The powerful fan will interfere with crust formation.  To combat this, steam the oven immediately before loading, then load quickly with the oven *shut off* and leave it off for 1.5-3 minutes; then turn the oven back on, steam again, bake.
  • Baking times are wicked fast, even with the slow temperature recovery -- start looking hard at the bread at 50% of most recipe times.  The fan is enormously powerful and moves enough air to transfer heat at a crazy rate -- you can literally watch the bread puff up like a ball inflating in a matter of 30s or so once it gets to the threshold where oven spring begins.

A peculiarity of the Cadco/Unox ovens, at least mine, is that the fan deflector plate sold for pastry and other delicate items is model-specific and the U.S. distributor shipped me the wrong plate for my oven.  If you can get the right plate, you might be able to get a good crust without resorting to shutting the oven off around the load time -- and it would definitely be called for if you want to make croissants or the like.

Oh, and it does, in fact, make awesomely good chocolate chip cookies.