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.