Jump to content

Recommended countertiop convection ovens


Recommended Posts

  • Replies 54
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

The Combi is only faster on steam.

Not a cso. I have a Breville and had heard from others that it would make good toast, but I haven't found that to be true. It may be the bread I use (German rye breads, usually), but I get better browning from the cheapo toaster at work than I do from the Breville, and I think it has to do with proximity to the heating elements. And since cso doesn't bring the bread any closer to the elements than any other toaster oven, I'm curious as to how much better it really toasts as compared to a toaster.

Link to post
Share on other sites

The virgin bake.    Rather crappy pizza, but this last slice was gone within 5 minutes of this shot.   Just used simple bake function for this first experiment.   it could have baked longer.    The Viking oven at 500 degrees does is faster.    

 

43041859490_cac8ba84bb_c.jpg

 

i was warned, there will definitely be a learning curve, but an interesting one. 

Link to post
Share on other sites

I think it depends (how fast) and there is, as you note, a nice learning curve.

 

I usually preheat the CSO for about 5 minutes (your Viking must take 1/2 hour) before making breads or pastries. For pizza and breads, there are cute little pizza stones you can get that will give you better results (just like a full-size pizza stone will give you better results in a full-sized oven).

 

And make sure the oven rack is in the proper position for baking. 

 

I also don't necessarily think it's a great idea to compare a $300 oven with one that might cost $5000 or more. There are plenty of pizza people who will tell you that no home oven, no hack, no stone or steel, will give you the same results as a real pizza oven.

Link to post
Share on other sites

I think most things reheat better stovetop than in any oven, with the exception of crusty breads (which you spritz with water before reheating in the oven or, I assume, just use a combination of steam and bake with the cso). I think pizza especially reheats better stovetop (caveat being that I don't have a cso).

 

(I'm not anti-cso, lest anyone think so, and I've considered getting one. It just wouldn't suit my household at the moment, as it would likely be too complicated for anyone else in the house. But I do like reading about direct comparisons, like toast in a toaster vs in the cso, or reheated pizza stovetop vs cso, so I get an even better sense of the other abilities of the cso. I already have a pretty good idea of how well it bakes and roasts.)

Link to post
Share on other sites

What you need to understand is that the steam feature doesn't function the way you think it does. It doesn't moisten what's being heated. Rather, it more efficiently conducts heat. So its main function isn't to make things moist (it doesn't even do that: it doesn't obviate moistening aging bread you want to reheat, for example), but rather to make them crisp.

 

It's paradoxical.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...