---
product_id: 22504679
title: "CSO-300N Convection Steam Oven, Stainless Steel"
brand: "cuisinart"
price: "4014.29 DT"
currency: TND
in_stock: true
reviews_count: 13
category: "Cuisinart"
url: https://www.desertcart.tn/products/22504679-cso-300n-convection-steam-oven-stainless-steel
store_origin: TN
region: Tunisia
---

# fits whole 4.5 lb chicken specialized bread proofing 40% faster cooking CSO-300N Convection Steam Oven, Stainless Steel

**Brand:** cuisinart
**Price:** 4014.29 DT
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with steam-powered speed and precision!

## Quick Answers

- **What is this?** CSO-300N Convection Steam Oven, Stainless Steel by cuisinart
- **How much does it cost?** 4014.29 DT with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/22504679-cso-300n-convection-steam-oven-stainless-steel)

## Best For

- cuisinart enthusiasts

## Why This Product

- Trusted cuisinart brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Versatile Capacity:** Accommodates a whole 4.5 lb chicken or a 12-inch pizza—perfect for solo chefs or small families.
- • **Speed Meets Precision:** Cuts cooking time by up to 40%, so you’re always ahead of schedule.
- • **Steam + Convection Power:** Combines steam with broil and bake for juicy, perfectly browned meals that impress.
- • **Artisan Bread, Every Time:** Specialized proofing technology delivers bakery-quality bread faster than ever.
- • **Effortless Clean & Compact:** Countertop footprint with a removable 47 oz water reservoir keeps your kitchen sleek and cleanup easy.

## Overview

The Cuisinart CSO-300N is a stainless steel countertop convection steam oven that cooks up to 40% faster than conventional ovens. It features specialized bread proofing technology, a 0.60 cubic ft capacity that fits a whole 4.5 lb chicken or 12-inch pizza, and a 47 oz removable water reservoir. With 9 cooking functions combining steam, bake, and broil, it delivers moist, perfectly browned dishes while saving space and simplifying cleanup.

## Description

The CSO-300 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 by as much as 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.

Review: Very Pleased - I've been using this little oven for several months now, and I love it. It takes a bit of creativity, trial and error to learn how to cook with a steam oven. To my surprise, it's hard to find recipe books that are written just for steam ovens! The main sources for recipes seem to be either the user guide for high end steam ovens such as Meile, Viking and Bosch (which tend to be written in terms of fancy programming), or personal blog posts. As a result, I've been learning largely by trial and error, but after some learning curve, it's working out great! First of all, it will function as a normal toaster oven. You put your bread in, select the done-ness you want, and it toasts it. Or, you can use it as a convection oven. The oven is large enough to hold several pieces of toast or a 2 Qt. casserole, so it's a nice size for one dish, single family baking. Then, there's the steam feature, which is the "wowie" for me. The oven lets you set up steam so that you can "proof" bread at a low temperature. It holds the equivalent of two loaf pans. My favorite feature, however, is the steam / broil and steam / bake settings. Steam, by itself, will only go to 212 degrees F, but you can set the broil to go up to 450 or 500 degrees F. This allows you to brown food at the same time the steam is keeping it moist. As an example of a recipe where this works great, I used to boil potatoes to soften them a bit, then toss them in olive oil and some spices and broil them in order to brown them. The "boiling" step can be skipped with this oven: just cut the potatoes in bite size pieces, toss in olive oil and whatever spices you like (I use a flavored vinegar, garlic and and some rosemary), and then steam broil them on 350 degrees for 30 minutes. A video on the Williams Sonoma web site demonstrates this oven being used basically to poach salmon and then to steam broil some bok choi to go with it. The oven also has a steam / bake setting, which doesn't apply the broiling heat but rather heats from the bottom. I haven't tried roasting chicken yet, but others say that this is superb for roasting chicken. There are a few recipes in the users manual, but to be honest I've read some but then done mostly my own using trial and error. There are two last things I'd like to mention in this review. One is that the size of the oven is great for a small family. I have a very nice convection oven that I paid a lot of $$ for, but I find myself using this little workhorse instead, because it's small and convenient. (The only drawback is that due to its size, it can only cook one dish at a time!). The very last thing I'd like to mention is the cleanup. I believe it's important to follow instructions and unplug it before putting your hands near where there are heating elements and water and etc., but the steam means that residue and dripped food never crusts on and sticks in this oven! I wipe the oven out after each use, and it looks as clean today as the day I purchased it! Obviously, I'm pleased with my purchase and would purchase it again. This, most especially, when considering that a full size steam oven from one of the high end manufacturers costs a couple thousand dollars more than this! I am somewhat of a "foodie" and cooking is my hobby, and so I'm thrilled to have been able to add this to the tools I use in my kitchen.
Review: The Swiss Army knife of cooking - I've been holding off the purchase of a combi oven for a while -- first because there weren't any reasonably priced "consumer" units, and then because I was waiting for the 300N to release. Let me get this right out of the way -- the CSO-300N is the most versatile cooking device you will likely ever own. This is NOT simply a glorified toaster oven. You probably already know that the 300N is a toaster, a broiler, a convection oven and a steamer build into one -- but it is the fact that these functions can be used in combination with one another that make it truly amazing. Steam bake has become my new best friend. You can reheat leftovers and not dry them out, you can bring stale bakery bread back to life with the taste and texture of a loaf fresh out of the oven, and what you can do with chicken makes this unit worth the purchase price. I challenge you to find a better cooked chicken than one that was roasted in a combi oven. The skin is so crisp, you'd think it had been fried and the the meat is so tender it falls off the bone. Chicken breasts stay so moist and juicy that to put sauce on them feels like sacrilege. Also, you can make the most marvelous hard boiled eggs. We used steam/bake on lobster tails the other night and the texture just destroyed anything we've ever done in an oven, steamer, or sous vide. It was so thoroughly cooked yet melt in your mouth tender. Oh, and did I mention that it preheats almost instantly? This unit will definitely cut down on the use of your bigger, slower, more energy consuming oven. On the downside, there are very limited resources on the internet for combi oven recipes, cooking temps/times, etc., so you will need to experiment and keep track of your results. Also -- and I'm almost tempted to deduct a star on this -- you are limited to 25F degree increments on setting temperature for all of the bake/broil settings and 10F degree increments on the steam setting. For those of us hardcore cooks, a 2-3F degree difference in temp can have a substantial impact on meats and eggs -- so don't expect to be able to replace your sous vide setup if you need very precise temperature settings. I can't wait to continue to experiment with the CSO-300N. This appliance is the Swiss Army Knife of cooking!

## Features

- 120 minutes of steady, uninterrupted steam
- Specialized bread proofing technology, bakes & proofs bread better and faster
- Cooks up to 40% quicker than conventional ovens
- Accommodates a whole 4.5 lb. chicken or a 12-Inch pizza
- 0.60 cubic ft, 47 oz. removable water reservoir

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B019XOZYEA |
| Best Sellers Rank | #226,266 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #124 in Toaster Ovens |
| Brand | Cuisinart |
| Brand Name | Cuisinart |
| Capacity | 0.6 cubic feet |
| Color | Stainless Steel |
| Control Type | Knob Control |
| Customer Reviews | 4.3 out of 5 stars 453 Reviews |
| Door Material Type | Tempered Glass and Stainless Steel |
| Door Style | Dropdown Door |
| Finish Type | Stainless Steel |
| Global Trade Identification Number | 00068459105158, 00086279082831, 10086279082838 |
| Included Components | Steam Oven,Wire rack, baking pan, broiling rack, crumb tray, drip tray |
| Item Dimensions D x W x H | 15.5"D x 18"W x 10.75"H |
| Item Type Name | Convection Steam Oven |
| Item Weight | 23.4 pounds |
| Manufacturer | Cuisinart |
| Material | Stainless Steel |
| Model Name | Convection Steam Oven |
| Model Number | CSO-300N |
| Number of Items | 1 |
| Number of Shelves | 1 |
| Other Special Features of the Product | Steam Feature, Broiler Option, Temperature Control |
| Part Number | CSO-300N |
| Product Dimensions | 15.5"D x 18"W x 10.75"H |
| Size | New |
| Special Feature | Steam Feature , Broiler Option , Temperature Control |
| Temperature Range | 3.5E+2 °F |
| UPC | 068459156945 068459105158 086279082831 |
| Unit Count | 1 Count |
| Warranty Description | Limited 3-year |
| Wattage | 1500 watts |

## Product Details

- **Brand:** Cuisinart
- **Capacity:** 0.6 cubic feet
- **Color:** Stainless Steel
- **Product Dimensions:** 15.5"D x 18"W x 10.75"H
- **Special Feature:** Steam Feature, Broiler Option, Temperature Control

## Images

![CSO-300N Convection Steam Oven, Stainless Steel - Image 1](https://m.media-amazon.com/images/I/61GV8+DUhsL.jpg)

## Questions & Answers

**Q: Where can I get a 45 lb. chicken?**
A: small Cuisinart CSO -300N can bake or steam 2 lb chicken everytime.  you can get 45lb chicken at any super market  or chicken farm.

**Q: Is the interior definitely stainless steel as opposed to aluminized steel or something else? i need to avoid toxins**
A: I just read in another review that it is nickel-infused steel, which doesn't disqualify it as "stainless steel" but is a lower grade of stainless steel.  A non-toxic countertop oven/broiler is truly the Holy Grail. I already tried the Waring model most-cited for being non-stick free, but it's also impossible to clean if you use the broiler on anything that might splatter.  And yes, that oven is aluminized steel.  I'm almost ready to just spend the extra money for this one.  Almost.

**Q: Does it make toast?**
A: It makes much better toast much faster than our old Black and Decker toaster-oven.

**Q: What is the temperature range of the oven?**
A: Here are the ranges (in fahrenheit) for some of the settings-- Convection bake is 125-450, Bake steam is 225-450, Broil is 300-500, and Bread is 125-450. It also has toast, super steam and steam broil.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Very Pleased
*by A***X on January 25, 2016*

I've been using this little oven for several months now, and I love it. It takes a bit of creativity, trial and error to learn how to cook with a steam oven. To my surprise, it's hard to find recipe books that are written just for steam ovens! The main sources for recipes seem to be either the user guide for high end steam ovens such as Meile, Viking and Bosch (which tend to be written in terms of fancy programming), or personal blog posts. As a result, I've been learning largely by trial and error, but after some learning curve, it's working out great! First of all, it will function as a normal toaster oven. You put your bread in, select the done-ness you want, and it toasts it. Or, you can use it as a convection oven. The oven is large enough to hold several pieces of toast or a 2 Qt. casserole, so it's a nice size for one dish, single family baking. Then, there's the steam feature, which is the "wowie" for me. The oven lets you set up steam so that you can "proof" bread at a low temperature. It holds the equivalent of two loaf pans. My favorite feature, however, is the steam / broil and steam / bake settings. Steam, by itself, will only go to 212 degrees F, but you can set the broil to go up to 450 or 500 degrees F. This allows you to brown food at the same time the steam is keeping it moist. As an example of a recipe where this works great, I used to boil potatoes to soften them a bit, then toss them in olive oil and some spices and broil them in order to brown them. The "boiling" step can be skipped with this oven: just cut the potatoes in bite size pieces, toss in olive oil and whatever spices you like (I use a flavored vinegar, garlic and and some rosemary), and then steam broil them on 350 degrees for 30 minutes. A video on the Williams Sonoma web site demonstrates this oven being used basically to poach salmon and then to steam broil some bok choi to go with it. The oven also has a steam / bake setting, which doesn't apply the broiling heat but rather heats from the bottom. I haven't tried roasting chicken yet, but others say that this is superb for roasting chicken. There are a few recipes in the users manual, but to be honest I've read some but then done mostly my own using trial and error. There are two last things I'd like to mention in this review. One is that the size of the oven is great for a small family. I have a very nice convection oven that I paid a lot of $$ for, but I find myself using this little workhorse instead, because it's small and convenient. (The only drawback is that due to its size, it can only cook one dish at a time!). The very last thing I'd like to mention is the cleanup. I believe it's important to follow instructions and unplug it before putting your hands near where there are heating elements and water and etc., but the steam means that residue and dripped food never crusts on and sticks in this oven! I wipe the oven out after each use, and it looks as clean today as the day I purchased it! Obviously, I'm pleased with my purchase and would purchase it again. This, most especially, when considering that a full size steam oven from one of the high end manufacturers costs a couple thousand dollars more than this! I am somewhat of a "foodie" and cooking is my hobby, and so I'm thrilled to have been able to add this to the tools I use in my kitchen.

### ⭐⭐⭐⭐⭐ The Swiss Army knife of cooking
*by S***O on February 4, 2016*

I've been holding off the purchase of a combi oven for a while -- first because there weren't any reasonably priced "consumer" units, and then because I was waiting for the 300N to release. Let me get this right out of the way -- the CSO-300N is the most versatile cooking device you will likely ever own. This is NOT simply a glorified toaster oven. You probably already know that the 300N is a toaster, a broiler, a convection oven and a steamer build into one -- but it is the fact that these functions can be used in combination with one another that make it truly amazing. Steam bake has become my new best friend. You can reheat leftovers and not dry them out, you can bring stale bakery bread back to life with the taste and texture of a loaf fresh out of the oven, and what you can do with chicken makes this unit worth the purchase price. I challenge you to find a better cooked chicken than one that was roasted in a combi oven. The skin is so crisp, you'd think it had been fried and the the meat is so tender it falls off the bone. Chicken breasts stay so moist and juicy that to put sauce on them feels like sacrilege. Also, you can make the most marvelous hard boiled eggs. We used steam/bake on lobster tails the other night and the texture just destroyed anything we've ever done in an oven, steamer, or sous vide. It was so thoroughly cooked yet melt in your mouth tender. Oh, and did I mention that it preheats almost instantly? This unit will definitely cut down on the use of your bigger, slower, more energy consuming oven. On the downside, there are very limited resources on the internet for combi oven recipes, cooking temps/times, etc., so you will need to experiment and keep track of your results. Also -- and I'm almost tempted to deduct a star on this -- you are limited to 25F degree increments on setting temperature for all of the bake/broil settings and 10F degree increments on the steam setting. For those of us hardcore cooks, a 2-3F degree difference in temp can have a substantial impact on meats and eggs -- so don't expect to be able to replace your sous vide setup if you need very precise temperature settings. I can't wait to continue to experiment with the CSO-300N. This appliance is the Swiss Army Knife of cooking!

### ⭐⭐⭐⭐⭐ Excellent Product
*by C***E on March 27, 2016*

Highly recommended. This is not your standard toaster oven. I have owned several toaster ovens in the past and the Cuisinart Convection Steam Oven is by far the best quality and most versatile. I am typically cooking for 1-2 people. For me, it has nearly replaced my microwave and stove for day-to-day use. With the addition of the steaming option, breads, vegetables and grains can be heated & cooked perfectly without additional appliances, such as a steamer/rice cooker. You can reduce the use of oils when cooking with steam if you wish. I have not tried all functions of this product yet, but here is a review of what I have so far and all the options. Construction & Use: 1) This model is all stainless steel. None of the "no-stick" coating inside which gives off vapors harmful to pets (especially birds) and people. It has a Steam Clean function to remove any build up which you can then just wipe away. 2) The quality of the oven and accessories are high, durable steel. 3) The oven has almost no sound to it when running. 4) Steam is created by filling a low profile water reservoir that attaches to the side of the oven (does not result in much additional width to the oven). 5) The manual states all materials that contact food are BPA free. 6) The dial and LCD display are easy to use and read. 7) There is an interior light button so you can more easily check on your cooking foods. 8) Easy set up and detailed instruction booklet on how every setting works and how to use. 9) 9 Unique cooking functions to select from Functions: 1) Toast - works well and toasts evenly with multiple darkness settings 2) Convection bake - circulates the hot air for even baking of cakes, cookies, etc. I make "single serving" baked desserts that are gluten free and often vegan. They have turned out well using convection bake. I am also going to try making these using steam bake to add moisture. 3) Steam bake - adds steam to the baking process. It is supposed to be great for roasting meats and making custard style desserts, though I have not tried these yet. I used this function to make homemade baked french fries and they came out crisp but much less dried out-- and you can eliminate using oils when steam baking (roasting) vegetables because it adds that moisture through the steam. Re-heats leftovers without drying out. 4) Steam - for steaming vegetables and meats. Can also be used for proofing breads, & once it's proofed, you can switch to the bread function to bake it. 5) Broil or broil steam. I have used this function several times with very good, even broiling results. 6) Super Steam - Ideal for rice, though I have not used this function yet. Can also be used for vegetables. 7) Warm - keeps already cooked foods warm. I used to keep wrapped tortillas warm and soft before serving. 8) Bread - I have not used, but there is a setting for making breads which utilizes steam and then convection bake, much like professional bake ovens.

## Frequently Bought Together

- Cuisinart CSO-300N Convection Steam Oven, Stainless Steel
- Chef's Planet 401 Nonstick Toaster Oven Liner, 11-in, Black

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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-09-17*