Cuisinart Combo Steam and Convection Oven

Description from Williams-Sonoma

Meet the first countertop appliance that combines a full-featured convection oven with a steaming function. You can bake and steam or broil and steam your favorite meats, seafood or veggies. Or proof bread dough in the oven, then bake with steam for an artisan-style loaf with a crisp, golden-brown crust. Great for steaming rice, too!

• Energy-efficient ­machine cooks up to 40% faster than conventional ovens.
• Customized Bake-with-Steam and Broil-with-Steam settings”¨–plus all the standard functions of a traditional countertop toaster oven.
• Gives you up to two hours of uninterrupted steam”¨ for fat-free cooking with maximum moisture retention.
• Specialized dough-proofing technology”¨ helps ensure perfect loaves, rolls and pizza crust.
• 47-oz. water reservoir removes for easy filling and cleaning.
• Oven is roomy enough to accommodate a 5-lb. whole chicken or a 12″ pizza.
• Easy-to-read LCD digital display.
• Preset functions: toast, convection bake (125-450ËšF), bake steam (225–450ËšF), broil (300–500ËšF), broil steam (300–500ËšF), steam (100–210ËšF), super steam (125-400ËšF), bread (125–450ËšF), warm (125-300ËšF).
• Stainless-steel construction.
• 19 1/4″ x 14 3/4″ x 11″ high.
• 0.60-cu.-ft. interior.
• 22 lb.
• 1680W.
• Model CSO 300.
• This product is intended for use in the United States and Canada and is built to United States electrical standards.
• Made in China.