next »

[gschwim]

Has anyone tried this oven?

http://www.amazon.com/Cuisinart-BRK-200-Brick-Deluxe-Stainless/dp/B000O3RK7E/ref=pd_bxgy_hg_text_b/105-5582865-3458867?ie=UTF8&qid=1193947843&sr=1-19

According to Amazon.com's description, below, it has built-in bricks and reaches 500F.  Perhaps, the thermostat could be modified to allow even higher temperatures?  I'm wondering if the relatively greater amount of "headspace" and purpose-built brick-oven design could make it a better, albeit more expensive, alternative to the old model Deni.  It also seems to have an advantage over the Deni in that it could be used for breadbaking and other brick-oven cooking techniques.  Also, apparently, it does not need an hour for the bricks to reach optimum temperature as the standard stone-in-the-home-oven technique does.  Enouraged by all the positive reviews on Amazon.com, I'm seriously thinking of getting one, but would value the views of my fellow pizza fanatics, since pizzamaking would be my prime motivation for buying it.  Thanks!

From Amazon.com:

Product Description
Cuisinart brings a classic approach to modern cooking with a revolutionary new countertop Brick Oven. Genuine bricks inside this restaurant - quality oven allow traditional brick-oven cooking in the comfort of home. Industrial styling and four cooking options, including convection bake, make this multifunctional countertop oven a valuable additional to any kitchen. 0.9 cubic feet with brick inserts permanently built into the sides of the oven

Product Description
Cuisinart brings a classic approach to modern cooking with a revolutionary new countertop Brick Oven. Genuine bricks inside this restaurant-quality oven allow traditional brick-oven cooking in the comfort of home. Industrial styling and three cooking options make this multi-functional countertop oven a valuable addition to any kitchen.Product Features:Capacity of 0.90 cu. ft. 1700 watts of power and 500 degrees F Brick inserts permanently built into the sides of the oven PLUS a removable baking stone to intensify brick oven cooking Industrial style stainless steel housing Bake, broil, and toast 2 racks for multi-level cooking Tinted glass oven doorNonstick coating covers the interior where there are no bricks, to make cleaning easy and quick Includes: Baking tray, Broiling pan, and Instruction/Recipe booklet Limited 3-year warranty

[Pete-zza]

Gene,

One of the things I think you should want to know is what the interior dimensions are. Otherwise, you don't know how big a pizza you can bake in the unit. I notice also that there is a nonstick surface in a part of the interior. If you plan to disable the thermostat to get a higher temperature than 500 degrees F, if that is possible, doing so may cause the nonstick surface to break down and possibly emit noxious fumes.

Peter

[gschwim]

Thanks, Pete,

That's the kind of info I wanted before spending the money and perhaps regretting it.  Unless someone cites a different experience, it sounds like it's not for me.

By the way, I emailed Deni to tell them about how we "pizza fanatics" have been buying up the old "stone surface" models and modifying them to run hotter, and urged them to bring it back, with a higher-temperature capability and perhaps introduce other features, such as more vertical space -- i.e., "purpose-design" it for making Neopolitan-style pizzas.  Perhaps, you could find a suitable spot on this site to urge the entire membership to write, also.

Gene

[DNA Dan]

I noticed on the cuisinart website they offer this model in a few varieties. There is the 100, 200, and 300. I can't seem to tell the difference, but the 300 claims to hold a 12 " pizza. http://www.cuisinart.com/catalog/product.php?product_id=508&item_id=619&cat_id=15 They look really attractive at this price. They even come lined with stone, (on the sides and bottom at least)

Even at 500F, it's a huge savings over having to heat your whole house oven. I for one use a gas oven and letting the stone sit for 30 minutes to an hour to absorb the heat is just too expensive for 1-2 pizzas.

Does anyone have one of these that can comment on what they like/dislike about it?

[gschwim]

More important, can the thermostat be defeated so as to reach a higher temperature?

[apizza]

Here's a review by a user.

http://justbaking.net/2007/09/17/cuisinart-brick-oven/

[scott r]

More important, can the thermostat be defeated so as to reach a higher temperature?

It looks like that Brookstone oven that is actually designed for high heat will be shipping next week.

[gschwim]

Scott,

Have you seen a review anywhere?

By the way, the oven is available on Amazon.com, for $180.00:

http://www.amazon.com/Brookstone-Double-Deck-Pizza-Oven/dp/B000X437DK/ref=sr_1_1/104-2767204-9922309?ie=UTF8&s=home-garden&qid=1194694597&sr=1-1

Hmmm... with 800F and a top heating element, I wonder what kind of steak it would make.   

[jonfoxx]

Scott,

Have you seen a review anywhere?

By the way, the oven is available on Amazon.com, for $180.00:

http://www.amazon.com/Brookstone-Double-Deck-Pizza-Oven/dp/B000X437DK/ref=sr_1_1/104-2767204-9922309?ie=UTF8&s=home-garden&qid=1194694597&sr=1-1

Hmmm... with 800F and a top heating element, I wonder what kind of steak it would make.   

Thats interesting... 800 degrees.  I would love to hear from someone who can verify that!  Seems too good to be true for the price.

[scott r]

I don't think we will see any reviews yet.  This was not even shipping yet as of last week.   I have a feeling it is top heat only, but I can get  a 1.5 min pizza that cooks perfectly in my oven with only top heat and the broiler, so these just migt work!

[Y-TOWN]

Scott,

Have you seen a review anywhere?

By the way, the oven is available on Amazon.com, for $180.00:

http://www.amazon.com/Brookstone-Double-Deck-Pizza-Oven/dp/B000X437DK/ref=sr_1_1/104-2767204-9922309?ie=UTF8&s=home-garden&qid=1194694597&sr=1-1

Hmmm... with 800F and a top heating element, I wonder what kind of steak it would make.   

I just ordered one at the $180 plus shipping - I'll report the inside size, general construction quality and the stone temp measured with my temp gun

[gschwim]

Rko,

Will you be baking a Neopolitan-style pizza at 800F (assuming the oven really does go that high)?  If so, could you tell us how the pizza came out?  Photos would be even better.

Thanks.

Gene

[Sacs]

I was going to buy the 2stone pizza grill, but I think I'll wait for reviews on this oven. I'm not really into firing up the gas grill all winter.  Syracuse is usually covered in snow from January til March so it would be nice to have an indoor oven. I wonder about the quality of the stones in the Brookstone oven. They look like the cheap ones you buy at Walmart that crack easily.

[eric r]

Sounds too good to be true, but at the same time too good not to pass up.
And just think of the other round, flat food you can cook in it!  Oh wait, that
doesn't add up to much, now that I think of it.

[gschwim]

Can I flatten a 15 lb. turkey and put it in there?

[Ronzo]

The reviews on this Brookstone big dog aren't good so far. Two negative ones out of three reviews. And the negative ones are downright ugly.

[Bejam]

Do you have the link to those reviews? 

edited to say:  Never mind.  I see they're at Amazon.

[John39840]

Any updates on the Cuisinart BRK line of ovens? I'm in the market for this type of oven. Looks like it's getting amazingly great reviews on places like Amazon.com. But I'm still not sure just if it's practical enough for pizzas. I'm especially interesting in times and temperatures, and how well it makes a pizza.

[Stavs]

Any updates on the Cuisinart BRK line of ovens? I'm in the market for this type of oven. Looks like it's getting amazingly great reviews on places like Amazon.com. But I'm still not sure just if it's practical enough for pizzas. I'm especially interesting in times and temperatures, and how well it makes a pizza.

I just got one today. I'll give it a shot. I'm still in novice mode in terms of my pizza making ability, but we'll see what happens.