Robin G

I also have learned non-dominant mousing for RSI prevention.

@JasonsCookingAdventures, do you think that cooling rack is sturdy enough to use as a shelf/oven rack?

OK, if you can do it so can I. Never mind the instructions that say two people are required!

Artichokes are best made in the microwave, in my opinion. In a covered container, it takes 6-7 minutes for a huge one, and it steams itself. Heretical, I know.

Wow, is your non-dominant handwriting actually legible with a few hours of practice? Maybe it's worth a try then.

Thank you again for all these measurements! I have some shopping to do now...

@JasonsCookingAdventures, thank you for your extensive research and toast experiments! I have a pan question too. When you get a moment, could you measure the width of the interior between the shelf supports? In other words, what's the maximum width of, say, a roasting pan that would fit in the oven? I assume it is less than the quoted 16.9 inches or 429 mm interior width - correct?

Boooo, I am left sitting forlornly by the mailbox for another day.

I know, right?!?

FYI, I asked customer service whether we can create an automated recipe with the food probe that is triggered by sensing a temperature decline, rather than an increase. The example I used was scalding milk for yogurt. After some initial confusion because I forgot to say I was asking about the oven instead of the immersion circulator, I got a really nice, thorough answer from agent David L. My question: David's answer:

Indeed, here is one: sous vide today

A roast chicken in a tumble dryer

Me three. But to be fair they did say shipping would "start" today...

I don't really make toast in the normal way, nor do I have a CSO to compare with, so my toasting evaluation will sadly not be very useful to you guys. Sorry! But I do have short-term plans for yogurt, as well as duck SV-style. Then perhaps sourdough batards. And dehydrating both sourdough starter and yogurt starter for backup storage.

I had that thought too, but refrained from mentioning it in furtherance of continued friendly international relations.

This 15% label was also formerly on the USA batch 2 button, and has also been removed. However, the dates have not changed - Sept 28 for batch 1 and Oct 12 for batch 2.

I also noticed that change to add WxDxH. I am losing confidence in the answers given by customer service.

I think you're correct, rotuts.

indeed

No, Keri, this thing has no microwave capability. I have an over-the-range microwave too, and I have no plans to get rid of it. However, maybe re-heating beverages in a plastic vessel will prove to be its only use after acclimating to the Anova oven. I am fortunate that my current cat doesn't know she should counter-surf for people food. (?!?)

Interesting, I wonder why they told me they didn't know whether they would make any. This is good news, though!

Also, on the USA site, it has said "15% Remaining" of batch 2 since Saturday, and hasn't budged. I wonder if that number is static? Featuring this pan in so many of the recipes also implies it's standard equipment. I suspect we won't be the only potential customers wondering where it is.

At the risk of beating a dead horse, you can also see the perforated pan in action on the recipes for Brisket 101, Herb Beets with Labneh, and several other dishes.... e.g.

I enquired about the perforated sheet pan shown in the Roast Chicken 101 recipe, and learned that there is no plan at present to produce such an accessory. The oven ships with two racks and a solid sheet pan, and no other accessories are offered yet.

"Shipping October 12"