---
product_id: 22504679
title: "Cuisinart CSO-300N Convection Steam Oven, Stainless Steel"
brand: "cuisinart"
price: "₩1241617"
currency: KRW
in_stock: true
reviews_count: 7
category: "Cuisinart"
url: https://www.desertcart.kr/products/22504679-cuisinart-cso-300n-convection-steam-oven-stainless-steel
store_origin: KR
region: South Korea
---

# specialized bread proofing 40% faster cooking 120 min continuous steam Cuisinart CSO-300N Convection Steam Oven, Stainless Steel

**Brand:** cuisinart
**Price:** ₩1241617
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your cooking game with speed, steam, and style!

## Quick Answers

- **What is this?** Cuisinart CSO-300N Convection Steam Oven, Stainless Steel by cuisinart
- **How much does it cost?** ₩1241617 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.kr](https://www.desertcart.kr/products/22504679-cuisinart-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

- • **Spacious 0.6 cu ft Capacity:** Fits a whole 4.5 lb chicken or 12-inch pizza for effortless entertaining
- • **Bake & Proof Bread Like a Pro:** Specialized technology that accelerates and perfects your artisan loaves
- • **Uninterrupted 120-Minute Steam Cycle:** Master moisture control for perfectly tender meals every time
- • **Cook 40% Faster Than Conventional Ovens:** Save precious time without sacrificing flavor or texture
- • **Sleek Stainless Steel with Tempered Glass:** Modern design that elevates your kitchen aesthetic and durability

## Overview

The Cuisinart CSO-300N Convection Steam Oven combines 120 minutes of continuous steam with specialized bread proofing technology to bake and proof faster and better. It cooks up to 40% quicker than traditional ovens and accommodates large dishes like a 4.5 lb chicken or 12-inch pizza in its 0.6 cubic foot stainless steel interior, featuring a removable 47 oz water reservoir for easy maintenance.

## 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: This is seriously a gem...can't say enough good about it. - The best purchase I have ever made on desertcart...seriously. This thing is freaking awesome. My main oven now gets used twice a year at most (holidays for a big turkey etc). This little device cooks everything so much better than a normal oven. It does take a little time and practice to master as the instructions aren''t the best. Look up steam convection recipes online for a good place to start. The price has gone up which is a shame as I am seriously considering buying a second. This is the ONLY decent counter top steam oven on the market, and if it gets discontinued (cuisinart has a bad history of this), it will suck as I use it many times a day and is my main cooker. Things I cook in this that turn out way better than on a normal over, stove: Fish (not even close), chicken (not even close...MAYBE rotisserie...but this is just as good), roasts of any kind (not even close), vegetables (just as good as steaming any other way, but so much easier), bread (impossible to get artisan bread like this any other way in the house...), rice (much better than even my now-never used rice cooker) and lets not forget...left overs...there is simply no other way to achieve without a steam convection over. As for quality, I have been using for over 6 months with no issues. I use it daily, at least 2-3 times a day...sometimes all day long. Its not perfect...I would like both lower and high temps (lowest in 100...would like lower for better bread proofing, better defrosting...etc), and higher for better hi temp dished (it goes up to 500 only on broil, 450 for every other mode). It could be bigger, but it works well for a family of 4 so far. Can't do the holidays meats in it of course. I hope the thing lasts, but Its already more than paid for itself. If they ever stop making this, I will have to shell out a couple grand for a normal kitchen steam over...but until then...this is (almost) just as good for 1/10th the cost.

## 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 |
|---------------|-------|
| Finish Types | Stainless Steel |
| Door Material Type | Tempered Glass and Stainless Steel |
| Material Type | Stainless Steel |
| Item Weight | 23.4 Pounds |
| Capacity | 0.6 Cubic Feet |
| Item Dimensions D x W x H | 15.5"D x 18"W x 10.75"H |
| Door Style | Dropdown Door |
| Color | Stainless Steel |
| Control Type | Knob |
| Power Source | AC adapter |
| Wattage | 1.5E+3 |
| Additional Features | Steam Feature, Bread Proofing Technology, Steam Clean Feature |

## Product Details

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

## Images

![Cuisinart 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.

### ⭐⭐⭐⭐⭐ This is seriously a gem...can't say enough good about it.
*by D***R on December 11, 2016*

The best purchase I have ever made on amazon...seriously. This thing is freaking awesome. My main oven now gets used twice a year at most (holidays for a big turkey etc). This little device cooks everything so much better than a normal oven. It does take a little time and practice to master as the instructions aren''t the best. Look up steam convection recipes online for a good place to start. The price has gone up which is a shame as I am seriously considering buying a second. This is the ONLY decent counter top steam oven on the market, and if it gets discontinued (cuisinart has a bad history of this), it will suck as I use it many times a day and is my main cooker. Things I cook in this that turn out way better than on a normal over, stove: Fish (not even close), chicken (not even close...MAYBE rotisserie...but this is just as good), roasts of any kind (not even close), vegetables (just as good as steaming any other way, but so much easier), bread (impossible to get artisan bread like this any other way in the house...), rice (much better than even my now-never used rice cooker) and lets not forget...left overs...there is simply no other way to achieve without a steam convection over. As for quality, I have been using for over 6 months with no issues. I use it daily, at least 2-3 times a day...sometimes all day long. Its not perfect...I would like both lower and high temps (lowest in 100...would like lower for better bread proofing, better defrosting...etc), and higher for better hi temp dished (it goes up to 500 only on broil, 450 for every other mode). It could be bigger, but it works well for a family of 4 so far. Can't do the holidays meats in it of course. I hope the thing lasts, but Its already more than paid for itself. If they ever stop making this, I will have to shell out a couple grand for a normal kitchen steam over...but until then...this is (almost) just as good for 1/10th the cost.

### ⭐⭐⭐⭐ Review
*by R***L on June 22, 2016*

This oven does a great job of cooking things. I like that there are no coatings on the inside, and I like that the door is gasketed. The steam functions really do work as advertised (I won't waste time explaining how or why, since others have done so already). This would have been a 5 star review except that the control system on this oven is TERRIBLE. Every single function has to be set to a timer, so it doesn't behave like an oven at all. You can't turn it on and have it preheat, then put the food in and set timer when you are ready. You have to preheat it on a timer, then when you're ready to put the food in, all you can do is shut it off and start a new timed oven cycle to actually cook your food. You can't change the temperature OR the timer, or the cook function without "Cancelling" the current operation and starting over. Cuisinart apparently let software engineers decide how you should use their kitchen appliance. AWFUL user interface.

## 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 South Korea*
*Store origin: KR*
*Last updated: 2026-01-28*