Cuisinart CSO-300N1C Combo Steam + Convection Oven (Refurbished) Cuisinart

The Steam + Convection Oven includes specialty settings that allow you to proof bread, rolls – even homemade pretzels and donuts! The Bread function simulates a professional bread oven on your counter. An initial burst of Steam followed by convection baking yields professional results every time with crispy crusts and perfectly risen interiors.

FEATURES

• 0.6 cubic ft. capacity
• Proof right in the oven & bake faster, with bakery-quality results
• 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
• 1800 watts of power
• 9 functions, including steam
• Steam clean feature
• Unique Steam Bake and Steam Broil functions
• Removable Water Reservoir – Holds 47 ounces (1,33 L) of water for up to two hours of uninterrupted steam
• All parts that come into contact with food are BPA free

SPECS AND MANUALS

• UPC Code: 068459172891
• Unit LxWxH: 18″ x 15.5″ x 10.75″
• Unit Weight: 24.2 lb
• Box LxWxH: 22.5″ x 17.5″ x 14.5″
• Warranty: Limited 3-Year Warranty

RECIPES

Maple Pecan Pie

Servings: 8

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
• Combine flour, butter, shortening, sugar and salt in a Elite Collection 14-Cup Food Processor, pulse until sand texture
• Slowly incorporate ice water, very slowly, adding until dough comes together
• Wrap in plastic wrap, pressing flat, refrigerate for ½ hour minimum
• Roll out to desired thickness, use rolling pin to transfer to pie plate, trim excess dough
• Maple Pecan Filling
• Preheat Cuisinart Combo Steam and Convection Oven to 350°F (175°C)
• Combine in Precision Master™ Stand Mixer with paddle eggs, brown sugar, butter, salt, vanilla, blend until smooth
• Combine bourbon, corn syrup and maple syrup blend together then gently fold in the pecans
• Pour into pie shells and bake for 50-60 minutes or until filling sets completely