Hello, My Name Is Launderess And I Have A Problem - Cusinart Convection Oven

[launderess]

Move over girls, make room for another member of the pack-rat club.

Just took delivery of this interesting item, a vintage Cusinart "Air Surge" convection oven.

 

[launderess]

*Sigh* I Am So Ashamed!

Where am I going to put all this stuff?

 

[launderess]

Well At Least It Is "Compact"

*LOL*

 

[launderess]

More?

Of course

 

[launderess]

One Last Time

This do be all for now,

 

[nmassman44]

Sweet Jeezus Girl! Where did you pick up that dinosaur? I saw that back in the 80's at of all places Service Merchandise and always intrigued by this...me thinks that the glass would be scorching hot during use.

 

[frigilux]

I've never seen this appliance, before. I'm surprised it's made of glass, although you it means you get a great view of the cooking process. Let us know what you think of it after a few uses.

Just store it inside that 35-lb. Milnor, Launderess!

 

[maytagbear]

I remember them QUITE well.

You need a DRY, heatPROOF, flat place to set the upper vessel when opening the thing.

Sobriety is also a good idea. My former catering associate, DannyMax, still has quite a scar on his left arm from being careless with this item.

I remember these from the 80s, and not with particular fondness.

However, it IS a pretty thing, and kinda fun.

Lawrence/Maytagbear

 

[sudsmaster]

Wow.

A Cuisinart small appliance that was actually made in the USA.

That alone makes it rare and desirable ;-)

 

[tomturbomatic]

You might want to check out the Consumer Reports article in the late 70s on convection ovens where you will get a thorough report on the shortfalls of this design which makes a better museum piece than a kitchen appliance. The Farberware was top-rated. The glass design, aside from radiating incredible amounts of heat, tended to be a hard to clean magnet for spatters. I remember it being prominently displayed in Bloomies. It was so alluring if you knew nothing about it and, at the time, the Cuisinart name was hot, hot, hot because of the food processor and the beautiful and good-performing cookware.

 

[toggleswitch]

Mazel Tov.

GORGEOUS

Hate to see what level of care is needed to keep it clean. Will show ever little spatter!

Cant look too closely (I'm at work now). Do the glass parts fit in the dishwasher?

 

[launderess]

Thanks Gang!

Couldn't find much information about this unit, aside from an old report linked below.

Aren't big on meats, and nabbed the thing mainly for baking cookies, cakes, pies and such, but will have to see where things go.

Imagine covering the lower inside "bowl" with foil will help with splatters and heat, but then again we shall see. According to the owner's manual because of the hot air circulating surfaces of meats are "sealed" thus limiting splattering.

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[whirlcool]

Watch biscuits fluff way up light as air when baked in one of these.

 

[lordkenmore]

"According to the owner's manual because of the hot air circulating surfaces of meats are 'sealed' thus limiting splattering."

Maybe this is true--at least for this oven. But, as I recall from my mother's Farberware convection oven, there was at least some problem with splattering from meats. We mostly avoided doing meats in it, but it did see use for Thanksgiving turkeys. My mother's policy was to avoid cleaning the oven until AFTER Thanksgiving. It would have to be done after the turkey, and so it might as well be one huge job once, rather than 2 separate rounds of cleaning. (Although, the rest of the time, the oven seldom got dirty, since it was mostly used for baking.)

 

[lordkenmore]

And I forgot above to add: great find!

I'm not sure this oven would be my dream "one and only" oven, but I'd sure like one for novelty value, which could also be used as extra oven space when needed.

 

[jetcone]

Now thats what I call a

"gadget"! Just like my Ronson Cook'n Stir! Thats a "gadget" too!
Let us know how it does frozen french fries!

 

[tomturbomatic]

I like the sentence in the article about filters to prevent food particles and grease from recirculating during cooking. I can just imagine food emerging looking like the lunar surface after being dinged by bits of food traveling at high speeds and operating sounds interrupted at irregular intervals by the sound of something hitting the interior, sort of like a slow corn popper.

A good convection oven is the perfect appliance if you have to bake a cake during a heat wave such as for a heat-related death because you can take it outside, make sure it is level and achieve excellent baking results. I think I remember that with my Farberware, you have to lower the baking temperature 50 degrees or set the thermostat no lower than 275F for cakes. The way it pulled air up through the center of the oven made cakes in Bundt pans rise beautifully. I wonder why the glue holding the little metal dots on the dials always failed?

 

[lordkenmore]

I do recall that we lowered the temperature in our Farberware oven for baking (and not just cakes). I think it was a suggestion in the manual. I can't remember how much--for some reason, I'm thinking only 25 degrees, but that might be memories of more recent gadgets, like my convection toaster oven.

It also seems to me that baking times are lower in a convection oven.

 

[statenislandgwm]

AD from 1978

Cuisinart appliances including air surge oven

http://store.vintagepaperads.com/servlet/-strse-35267/1978-Cuisinart-DLC-7/Detail