Hmmmm. I've never had a toaster oven that I liked, and I've given away three or four. Elery and I agreed that we wouldn't get more kitchen "stuff", then his daughter bought him an Instant Pot and I got him a meat grinder for Christmas that he doesn't know about yet. Shhhhh.

I need a new toaster and I'm still deciding on whether to replace the toaster or get a toaster oven which can make more toast than two slices...

I'm glad you like this one, thanks for the review!

Oh, and I'm happy to see you here again, I've missed you.

Annie

Wow! Yes, I have the older version and use it for pizza and small things. Never thought about baking bread in it. Looks fantastic.

I have a convection toaster oven with a rotisserie attachment. I use it for roasting green coffee beans. Works great. I can roast one lb of beans at a time.

dcarch

Ann, does the steam feature negate the need for adding steam when baking bread?

I pretty much use my Breville toaster oven about 90% of the time. Tend to only use the large oven during the cooler months of the year like now when I'm baking bread and I used it last week for our holiday dinner.

I don't need it but I want it.........

"ci_lantro

dcarch, how do you go about containing the beans on the rotisserie skewer?"

I use two 8" strainers. $10?

Roast the beans outside. No smoke inside.

Fan blow roasted beans outside, No chaff inside.

dcarch

Sharon that was what I thought.

Cindy yes it does. There is a bread setting. Automatically steams when using that setting. No need to spray or toss in ice cubes.

Some have apparently used the steam setting to sous vide. Since I'm not into sous vide it isn't something I have tried.

We bought the regular Cuisinart counter-top oven earlier this year when our Pucky oven died. I've seen the steam oven at the S.T.O.P. which is our local restaurant supply store.

I love the size of the Cuisinart, and with a 3-yr warranty it can't be beat.

It has a Dual-Cook which was handy when I made popovers on the weekend. I started out at 425 for a few minutes then it automatically went down to 350 for the rest of the baking time.

Working out how I not only want it but need it......I'm getting close

If I had one of those I'd have no excuse for not baking bread year round. I LOVE that toaster ovens don't heat up the kitchen. That's why I use mine so much.

Chase, don't look now, but I'm right behind you ☺

Ann, I've wanted a toaster oven since my last one died, years ago. Taking tentative baby steps in my pursuit for a new and better one. And here it is, just in time for Christmas.

I also roast chicken and a myriad things in cast iron pans, so I'm glad to know your pan fits in the new oven. The 'Steam' feature for bread sold me, as well.

Sol

Jasdip I remembered how much you liked your Cuisinart oven. Nice and big. The Steam Oven isn't as big, but that is okay because I also have a Waring Pro convection oven that is bigger. And it gets up to 500f. So I roasted also every thing in it, except a large ham or turkey.

It was really the steam that sold me on the new oven. It also has a 3 year warranty.

Sharon , Sol if you do decide to get one look for the newest model #CSO-300N1. It is marginally larger inside.

The 3 year warranty does sound good. How does the steam feature work? I've never had a steam oven, but now I want one.

Almost there.........but tell me what this does that my oven ( convection ) doesn't . Other than taking up counter space.......seriously what can I do in it that I can't do equally as well in the oven?

....and please come up with a good answer 'cause I really want one !

Speaking of counter space ... do you have both toaster ovens on the counter? I'm sitting here looking at mine and thinking no way.

"Lars

---------- How does the steam feature work? I've never had a steam oven, but now I want one."

I was in Brazil and visited a factory which supplies Au Bon Pain in the US. They do their baking in steam ovens.

dcarch

Sharon besides what you can do in most ovens you can also cook using straight steam. Two settings for steaming. One Steaming setting plus a Super Steam setting. The first one can be set for a low temperature for proofing bread. The Super setting can be set for steaming fish/shellfish. I saw where someone did a clam bake with a mixture of seafood including lobster and prawns, clams, potatoes and corn on the cob. Definitely not something you can do in other ovens.

And as I mentioned above apparently you can sous vide in it as well.

I haven't tried it yet but you can cook rice using the steam setting and vegetables.

I thought that I would basically use it for bread and as a toaster. But I have been basically using it for everything..

I'm not sure if you want me to talk you out of it or into it.

Oh and check out Best Buy Canada for prices. They had it on for $279. CAD and I was debating and a few days later on special for $219. CAD. With free delivery. So i couldn't resist. Arrived in 2 days.

"---....and please come up with a good answer 'cause I really want one !"

A regular electric oven uses up to 5000 watts of power.

A counter top uses about 1800 watts.

dcarch

I have a couple of friends that swear by theirs. It's also great for steaming veggies, or roasting with steam. Best corn on the cob you'll make. Great for reheating leftovers.... actually tastes like it did the first time around! Chicken and fish cook faster than just roasting, and retain moisture better.

I've seen them at HomeSense recently for $200 (the older version) but Best Buy or Cayne's (Toronto) seem to have the best prices generally.

Hard to explain until you have one in hand to experiment with. I replaced my vintage double wall oven with a single side door oven and a built-in steam oven a few years ago. Controlled steam is superior for so many things as mentioned above.

All veg, even a simple root veg or potato, has so much flavor. I re-heated frozen lasagna that I made last month...as good even better than when first made. We rely so heavily on roasting/crisping for flavor but often not needed. If I want that it is a quick 3-4 min under the broiler for toasting/roast flavor. Two different dishes, a protein and a rice veg, on separate trays, can steam simultaneously without crossed flavors. Even guessing at time/temp seems to be very forgiving.

It does leave a bit of moisture behind that needs wiping, but leaving the door open overnight will keep any microbial mess from forming. As well as the water reservoir. For those new at steaming, leave the reservoir out of it's slot to air dry.

My kitchen is tiny hobbit-like so no counter space. Niente, nada. Not even a toaster. I use the broiler. A small wall oven is so efficient and right at eye level with a big clear door.

Sharon, I've only used our full-size oven a couple of times since getting the counter-top oven. I love that my 9x13 casseroles fit inside.

The hydro usage is why we bought it and use it so much. A big savings on hydro instead of heating the regular oven.

It does leave a bit of moisture behind that needs wiping, but leaving
the door open overnight will keep any microbial mess from forming. As
well as the water reservoir. For those new at steaming, leave the
reservoir out of it's slot to air dry.

That wouldn't even have crossed my mind. Now all I can think of is the front loader washer controversy. With kitties in the house open doors (washer or oven) aren't a good idea.

Darn you people.

It's my own fault for opening this thread.

I've been lusting over a steam oven for a while. That bread sure looks pretty.

Steam ovens are tiny and I store my trays inside after they come out of the dishwasher...also right at eye level but not any room for anything but a mouse to fit in easily...but yes, a big oven down low, yikes. And the front loaders. Crosses my mind also and we have been without kitties for years. Just pups...

I'm always reminding myself to check/unplug the paper shredder!...curious ones, like the younger in training, can be attracted to paper inks and will lick and activate the shredder. (unplug your shredders)

"I've been lusting over a steam oven for a while. That bread sure looks pretty."

The first home steam ovens were built-in so a home renovation was needed to fit for the most part. And very expensive, so not many owners and not much help with recipes being so few have them. Nice to see an affordable alternative though still a countertop beast.

I will follow the sales and the long-hall electronic plus and minus reviews as all countertop appliances seem to suffer early death headed to the dumpster.

Would be nice for the beach house that uses a wood fired cook stove.