Combo Steam + Convection Oven

Details

Item# CSO-300NC
Colour: Stainless Steel

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Description:

The Steam Oven is truly a unique oven that incorporates all the functions of a professional steam oven in a countertop footprint. It’s a countertop convection oven with full steaming capability. Steam heat cuts cooking time up to 40%*! Choose from 9 single and combination functions. Steam or poach any type of vegetable, fish, poultry or rice… or use steam in combination with both Broil or Bake functions to create roasts that are beautifully browned on the outside, yet moist and juicy on the inside. Special settings allow you to proof breads, rolls – even homemade pretzels and donuts. Bake them faster, with bakery-quality results.

*than a conventional oven

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Features:

  • 0.6 Cubic Ft. Capacity
  • Cooks food fast (up to 40% faster than conventional ovens)
  • Food retains valuable nutrients, vitamins and minerals as well as moisture and freshness
  • Electronic Controls with LCD Display
  • Functions Include: Bread, Bake Convection or Bake Steam, Broil or Broil Steam, Steam or Super Steam and Keep Warm
  • Viewable Water Reservoir
  • Steam Clean feature
  • LWH: 18.00" x 15.50" x 10.75"
  • UPC: 068459156945
  • Limited 3-Year Warranty
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Additional Information

  • Parts & Accessories
  • Recipe Videos

    Cauliflower (No Mac) and Cheese

    Cauliflower (No Mac) and Cheese

    Cauliflower (No Mac) and Cheese

    Servings: 6-8
    Ingredients
    • 1 Cauliflower – trimmed into bite-size florets
    • 500g Aged Cheddar – shredded
    • 1L Whole Milk
    • 1 tbsp. (15ml) Dijon Mustard
    • 1 tsp. (4ml) Fresh Ground Nutmeg
    • 75g Unsalted Butter
    • 75g Unbleached All Purpose Flour
    • 1 cup (250ml) Panko Bread Crumbs
    • 8 Strips Bacon
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste
    Instructions
    1. Adjust the rack to position 2 in the Chef’s Convection Countertop Oven
    2. Preheat the oven by selecting dual cook, first set to bake at 350°F (180°C) for 15 minutes
    3. Then set to broil at 500°F (260°C) for 3 minutes
    4. Line the baking pan with parchment or aluminum foil, arrange bacon without overlapping
    5. Bake until lightly crisp, drain excess fat, slice into bite size pieces
    6. Blanche cauliflower in boiling, salted water until just tender, approximately 5 minutes
    7. Submerge in cold water to stop cooking, strain and fill casserole dish, add bacon
    8. Add butter to a saucepan over medium-high heat until lightly browned
    9. Whisk flour and nutmeg, continue to cook for 2 minutes
    10. Combine mustard and milk, continue to heat without boiling
    11. Fold in cheese whisking until smooth, season with salt and pepper
    12. Pour cheese mixture over cauliflower, turning to coat, top with panko, season with salt and pepper
    13. Select dual cook, first bake at 350°F (180°C) for 30 minutes, and then broil at 500°F (260°C) for 5 minutes
    14. Press speed convection, then start, to begin baking until lightly browned and crispy

    Video

    Maple Walnut Salmon

    Maple Walnut Salmon

    Maple Walnut Salmon

    Servings: 2
    Ingredients
    • 2 Salmon Fillets
    • 4 tbsp. (60ml) Maple Syrup
    • 100g Walnuts – finely chopped
    • 1 Lemon Zest and Juice – extra for wedges
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste
    Instructions
    1. Adjust the rack to position 2 in the Chef’s Convection Countertop Oven
    2. Remove salmon skin, checking for bones, season with salt and pepper, top with lemon zest
    3. Arrange chopped walnuts on a cutting board, drizzle maple syrup evenly over fillets, press gently into walnuts
    4. Place fillets on parchment lined baking tray, fresh squeeze of lemon juice just before baking
    5. Select speed convection at 350°F (180°C) for 15 minutes, then start, to begin baking until lightly browned and crispy
    6. Serve with lemon wedges

    Video

    Vegetarian Pizza

    Vegetarian Pizza

    Vegetarian Pizza

    Servings: 4
    Ingredients

    Pizza Dough

    • 5 1/2 cups (1125ml) Unbleached All Purpose or “00” Flour – extra for dusting
    • 2 cups (500ml) Warm Water
    • 1 tbsp. (15ml) Raw Sugar
    • 1/2 tsp. (2ml )Active Dry Yeast
    • 2 tbsp. (30ml) Extra Virgin Olive Oil
    • 1 tbsp. (15ml) Fine Sea Salt

    Pizza

    • 12 Heirloom Cherry Tomatoes – sliced in half
    • 1 Red Bell Pepper – seeded and sliced into rings
    • 1 Orange Bell Pepper – seeded and sliced into rings
    • 1/2 cup (125ml) Kalamata Olives – pitted and sliced
    • 2 Artichokes – quartered
    • 250g Mozzarella – shredded
    • 2 cups (500ml) Tomato Sauce
    • Extra Virgin Olive Oil as needed
    • Flaked Sea Salt to taste
    Instructions

    Pizza Dough

    1. Combine yeast, sugar, water and oil in a stand mixer bowl, allow yeast to activate for 10 minutes
    2. Sift salt and flour in a bowl, slowly incorporate mixture into mixer with dough hook until dough forms
    3. Turn out dough into a greased stainless bowl, cover with damp cloth
    4. Allow dough to rise at room temperature 1 hour or until doubled in size, divide into 4 portions
    5. Refrigerate for up to 48 hours

    Pizza

    1. Place the pizza stone on the rack in the lower position in the Chef’s Convection Countertop Oven
    2. Preheat the oven by selecting dual cook, first set to bake at 500°F (260°C) for 12 minutes
    3. Then set to broil at 500°F (260°C) for 2 minutes
    4. Lightly dust work surface with flour, turn out dough and using a rolling pin or your fingertips press into 12” round
    5. Pizza dough should be ¼“ thick with ½” thickness at the edges, pinch edges for thick crust
    6. Spread tomato sauce evenly over dough, top with ¾ cheese, artichokes, olives, bell peppers and cherry tomatoes
    7. Top with ¼ mozzarella, season with salt and pepper, drizzle with oil
    8. Place pizza on stone using pizza peel, bake until dough puffs and cheese melts, 10-12 minutes
    9. Use pizza peel to remove from stone, cool slightly, slice into wedges

    Video

    Vegetarian Shepherd's Pie

    Vegetarian Shepherd's Pie

    Vegetarian Shepherd's Pie

    Servings: 8
    Ingredients

    Filling

    • 2 cups (500ml) Cauliflower – portioned into bite-size florets
    • 2 cups (500ml) Sweet Potatoes – peeled and medium dice
    • 2 cups (500ml)Heirloom Carrots – peeled and sliced on angle
    • 2 cups (500ml)Parsnips – peeled and sliced on angle
    • 2 Yellow Onions – peeled and sliced into eighths
    • 2 cups (500ml) Brussels Sprouts – trimmed and sliced in half
    • 1 Leek Whites – trimmed, peeled and sliced into rings
    • 2 cups (500ml) Roma Tomatoes – peeled and diced
    • 3 sprigs of fresh thyme - stripped
    • 1 tbsp. (15ml) Smoked Paprika
    • 1 cup (250ml) Vegetable Stock
    • 1 cup (250ml) White Wine
    • 150g Parmesan Cheese (optional for Vegans)
    • Unsalted Butter as needed (optional for Vegans)
    • Extra Virgin Olive Oil as needed
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste

    Toppings

    • 1 Butternut Squash – sliced in half and seeded
    • 3 tbsp. (45ml) Extra Virgin Olive Oil
    • 3 tbsp. (45ml) Unsalted Butter (optional for Vegans)
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste
    Instructions

    Filling

    1. Begin with a heavy bottom sauté pan or Dutch oven, add butter and olive oil over medium-high heat
    2. Sauté vegetables in batches, seasoning with salt and pepper, until golden brown, remove and set aside
    3. Combine vegetables, add paprika and thyme, return to the pan, sauté until fragrant
    4. Deglaze pan with white wine, add vegetable stock and tomatoes, cook until almost dry
    5. Drop large dollops of squash mixture over the vegetable mixture evenly with lots of hills and valleys
    6. Top with Parmesan cheese, season with salt and pepper
    7. Bake for 45 minutes or until golden brown and slightly crisp on top, filling bubbling at edges

    Toppings

    1. Position the rack in the middle of the oven, preheat convection oven to 350°F (175°C)
    2. Begin by placing cut-side upwards on sheet pan, drizzle with olive oil, season with salt and pepper
    3. Roast for 60 minutes or until knife tender, remove, cool on a rack, reserve all juices, scoop out flesh, discard skin
    4. Combine squash, juices and butter, mash and fold together until smooth, season with salt and pepper

    Maple Pecan Pie

    Maple Pecan Pie

    Maple Pecan Pie

    Servings: 2
    Ingredients

    Sweet Crust Dough

    • 3 cups (750ml) Unbleached All Purpose Flour
    • 12 tbsp. (180ml) Unsalted Butter – cubed and frozen
    • 1/3 cup (83ml) Vegetable Shortening – cubed and frozen
    • 1/4 cup (63ml)White Granular Sugar
    • Fine Sea Salt pinch
    • Ice Water as needed

    Maple Pecan Filling

    • 700g Pecan Halves
    • 5 cups (1250ml) Dark Brown Sugar – packed
    • 16 Whole Large Eggs
    • 1 lb Unsalted Butter – melted
    • 5 cups (1250ml) Dark Corn Syrup
    • 1 cup (250ml) Pure Maple Syrup
    • 5 tsp. (20ml) Pure Vanilla Extract
    • 1/4 cup (63ml) Bourbon Whiskey - optional
    • 1 tsp. (4ml) Fine Sea Salt
    Instructions

    Sweet Crust Dough

    1. Combine flour, butter, shortening, sugar and salt in a food processor, pulse until sand texture
    2. Slowly incorporate ice water, very slowly, adding until dough comes together
    3. Wrap in plastic wrap, pressing flat, refrigerate for ½ hour minimum
    4. Roll out to desired thickness, use rolling pin to transfer to pie plate, trim excess dough

    Maple Pecan Filling

    1. Preheat Cuisinart Combo Steam and Convection Oven to 350°F (175°C)
    2. Combine in stand mixer with paddle eggs, brown sugar, butter, salt, vanilla, blend until smooth
    3. Combine bourbon, corn syrup and maple syrup blend together then gently fold in the pecans
    4. Pour into pie shells and bake for 50-60 minutes or until filling sets completely

    Video

    Roasted Buttercup Squash with Wild Rice Pilaf

    Roasted Buttercup Squash with Wild Rice Pilaf

    Roasted Buttercup Squash with Wild Rice Pilaf

    Servings: 8
    Ingredients
    • 2 Carnival, Butternut or Acorn Squash
    • 1 cup (250ml) Carrots – peeled and fine dice
    • 1 cup (250ml) Celery Stalks – peeled and fine dice
    • 1 cup (250ml) Yellow Onion – peeled and fine dice
    • 1 cup (250ml) Cremini Mushrooms – brushed clean and sliced
    • 200g Strip Bacon – sliced 3-5mm
    • 1 cup (250ml) Jasmine Rice
    • 1 cup (250ml) Brown Rice
    • 1/2 cup (125ml) Wild Rice
    • 6 cups (1500ml) Chicken Stock
    • 1 tbsp. (15ml) Fresh Thyme – leaves stripped
    • 1 Bouquet Garni
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste
    Instructions
    1. Preheat oven 350°F, rinse squash, slice off ¼ top, seed and clean core
    2. Sauté bacon in a medium Cuisinart Stainless Steel Fry Pan until crispy
    3. Combine carrot, celery, onion, mushroom, thyme sauté until golden brown
    4. Combine rice, stock and bouquet garni in Cuisinart Stainless Steel Saucepan
    5. Cover Saucepan, bake in oven for 45-60 minutes or until fully cooked

    Video

    Bouquet Garni

    Bouquet Garni

    Bouquet Garni

    Servings: 8
    Ingredients
    • 1 Leek White – rinsed
    • 1 Fresh Bay Leaf
    • 1 Garlic Clove
    • 1 sprig Fresh Thyme
    • 1 Fresh Sage
    • 1 Fresh Flat Leaf Parsley
    • 1 Butcher’s String
    Instructions
    1. Wrap bay leaf, garlic, thyme, sage and parsley in leek white, tie with string

    Stuffed Leg of Lamb

    Stuffed Leg of Lamb

    Stuffed Leg of Lamb

    Servings: 8
    Ingredients
    • 1 Lamb Leg – bone in
    • 1 cup (250ml) Orange Carrots – peeled and ribbons
    • 1 cup (250ml) Celery Heart – fine slice
    • 1 cup (250ml) Yellow Onion – fine slice
    • 4 Garlic Cloves – peeled and sliced in half
    • 1 Orange - Zest and Juice
    • 1 cup (250ml) Dried Apricots – sliced
    • 1/2 cup (125ml) Dried Apricots – reserve for the pan
    • 1/2 cup (125ml) Dried Currants
    • 3 sprigs of Fresh Thyme – stripped, reserve half for outside
    • 3 sprigs of Fresh Rosemary – leaves stripped, reserve half for outside
    • 1 cup (250ml) Red Wine
    • 3 tbsp. (45ml) Unsalted Butter
    • 3 tbsp. (45ml) Extra Virgin Olive Oil
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste
    • Butcher’s Twine as needed
    Instructions
    1. Soak apricot and currants in red wine or water to reconstitute
    2. Preheat convection oven to 325°F (160°C) non-convection 350°F (175°C)
    3. Follow the bone without cutting directly through, butterfly with equal thickness
    4. Layer carrot, celery, onion, apricots and currants, season with salt and pepper
    5. Add orange zest, thyme and rosemary, roll to close, turn over
    6. Pierce randomly with a thin knife sliding garlic into the holes, score skin in hash tag pattern
    7. Tie lamb firmly with butcher’s twine, drizzle with olive oil, top with rosemary and thyme
    8. Add carrot, celery, onion, orange juice and halves to the Cuisinart CastLite™ pan
    9. Season all sides with with salt and pepper
    10. Roast at 425°F for 20 minutes then reduce to 325°F, cover with aluminum foil
    11. Braise for 2-3 hours or until tender, remove foil, remove lamb, cover with foil to rest
    12. Deglaze pan with red wine, reduce liquid to desired consistency, check seasoning

    Video

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