The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Cuisinart Convection Steam Oven

VickiePNW's picture

Cuisinart Convection Steam Oven

Recently purchased this oven after deciding that the Anova Precision Oven was too big and too finicky (wifi). After reading the very long, 3 part, egullet thread on the Cuisinart Convection Steam Oven, I decided it was perfect for me.

This oven is small. Baking tall loaves requires a careful watch for burning tops. Since my bread of choice is ciabatta, this is less of a problem. So far, no problem. I continue to prefer to divide my dough into roll size portions, about 125g, refrigerate in small containers, and bake one as needed. I prefer this as opposed to baking all and freezing.

I am not so sure about proofing using the Steam function at 100º (lowest temp). So far, my loaves have signs of overproofing using this. So I continue to use my adjustable heating mat inside the TV cabinet. 

So, I have been using the Bread function, 450º 11 minutes. In the Bread function, the oven uses steam initially. I find this works well. This is a crumb shot of a roll. Very happy.

BTW, Cuisinart has discontinued this oven. Amazon still sells new and "refurbished" units. I bought a refurbished unit because the price was so good, $135. And it looks like new, never used. Now the price of a refurbished unit dropped to $119 and I am debating whether or not to buy a back up. It is great for steaming/baking and reheating other food.