palo
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Posts posted by palo
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Bit of a rush atm, but I'd give serious consideration to a high end induction cook top and two built in ovens rather then gas. I'll revisit this when I've got more time to think,
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Truly a nightmare, but the silver lining is having one in the first place 😀.
I have to say though, great customer service!
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Did they give a reason or "misspoke"?
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1 hour ago, JoNorvelleWalker said:
Who cleans ovens?
This one looks so nice, I just have to try.
I've found with the BSOA and CSO that they do not toast or bake as well as when new because of the grease buildup affects the heat transfer.
I emailed Anova about this and their suggestion was Easy Off.
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5 hours ago, JoNorvelleWalker said:
I have no problem browning bottoms on my steel in the APO.
I assume you put the steel in before you climb in. 😝
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Interior cleaning suggestions anyone (tried and true please). My oven is relatively clean but has small splatter of polymerized oil/grease. I don't want to go the "Easy-off" route if I can avoid it and do not wish to use scouring pads, again if I can avoid it. I'm trying to keep this oven in better shape then my CSO and BSOA - mind you the smooth interior with no obstacles, other than the top element should make this more doable.
I know the obvious solution is to buy another oven, but I'm still paying off this one lol
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Should be a rule - The OP ( not you chromedome, just in general) must know what the device is so that we get some closure. Shouldn't take away from the hunt or deducing, but would enable people to see how close their guesses were.
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Piping bag holder?
Lemon juicer?
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The shelf looks like they are close enough together to hold it, worse comes to worse you'll have to rest it on a thin piece of plywood on the shelf.
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The cart is 38 inches high, the oven is 14.1 high. A total of 52.1 inches. How high is your light switch?
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2 hours ago, rotuts said:
they are called ' spares '
now also called collector items.
Not if you live up north: https://www.amazon.ca/dp/B075V2S1K2/ref=olp_aod_redir#aod
$265.97 CDN or $195.58 CDN (used - very good)
Some times it's good to shop in Canada, but not often.
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4 hours ago, rotuts said:
a lot seems to have stayed in Bora Bora
like design excellence ?
cracked tanks ?
for $ 600 and Shipping charges ?
Aren't you glad you don't have one. ☹️
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58 minutes ago, JoNorvelleWalker said:
No... but I work part time in a library, Vacche Rosse is what I buy more often.
Reminds me of the Holiday Inn commercials of a few years ago "...but I stayed in a Holiday Inn last night..."
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7 hours ago, rotuts said:
APO vs CSO :
its size. and that's it.
assuming construction and longev9ty i the same.
@palo
I am keen on your take
on when you use your steam , at what point and how much
etc.
" APO allows you to decide how much steam to use and when during the cook. "'
good for you.
APO Pros:
More control over the process if you want to utilize it
It "appears" to pre-heat faster and gives you a running readout of interior temperature.
Built-in temperature probe that not only advises you as to the current interior temperature but is able to do it through the app. (I know, there's that dreaded Wi-Fi again )
Able to specifically choose the heat source, top, back, bottom or a combination.
Size really does matter, I found the CSO cramped and I'm just cooking for one and of course the small pan size and interior height.
Recessed heating elements makes cleaning a whole lot easier and the brighter interior helps.
Bread, haven't done this yet, but my readings seem to suggest huge oven-spring without the need for a pan of water or spritzing. More akin to the ovens professional bakers use.
The real-time monitoring of your cook through the app without the need to hover over the oven. Mind you as I posted in the APO thread the recipe called for too much time in the browning stage and had I not been on hand the potatoes would have been burnt. (Page 28 last post)
It really looks nice!
Cons:
Price !!! Price !!! Price !!!
It is a major investment. If you are upgrading it requires some thought, if you are starting fresh it's a no-brainer.
Size and weight - I had a stroke a few years ago and don't have the strength in one arm, but was able to wrestle it out of the box and onto the counter (I watched Kenji doing his "un-boxing" and figured if he could do it, I'd give a shot, I did have concerns mid-way through the transfer. As to the size, bigger height, width and depth means a major loss of counter space and will be influenced by your particular kitchen space (New Yorkers be warned 😛)
The use of steam requires a learning curve. I haven't reached it yet. I tend to think if I'm using a high temp then let's add some steam so things don't dry out, but if I'm at a lower heat and crispness is a concern then little or no steam. Just my take on it.
Longevity is definitely a concern. ANOVA has a good track record, but this is new product and while I don't feel it was rushed to market there will sure to be improvements to be made - cracking water tanks and warping pans come to mind.
Some provided recipes for the APO seem to require more testing.
Still learning about this machine but I'm liking it.
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4 hours ago, JoNorvelleWalker said:
I seem to have joined the cracked tank club.
Was the APO running at a low water level at times, I've read that if the tank is not almost filled full it's more susceptible to this problem as the extra water acts as a heat sink. Just a thought, though I doubt there's any proof.
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27 minutes ago, liuzhou said:
I found it quite impractical and It never managed to grate the last part.
Soup! - That's why it's left. 😝
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36 minutes ago, mgaretz said:
If it doesn't fit the rack slides, I would use one of those "copper" non-stick crisper trays. Cheaper and much easier to clean up (and it comes with a sheet pan to catch drippings) . I have the BSOA and have never used the supplied air-fry basket.
I have one of those as well and it is smaller and I've not found it easier to clean. I have used the BSOA basket a lot when roasting chicken pats and such as I find that even using a rack doesn't allow full browning as the underside is almost "boiled" rather than roasted.
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It DOES look beautiful !!! Almost too nice to use. 😛
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1 hour ago, TdeV said:
With no experience with steam ovens, I've been directed to the CSO manual and @Okanagancook's excellent Excel spreadsheets (which are a compilation of recipes folks have posted to the CSO threads here). Because I'm new owner of an APO.
Congratulations on getting an APO, you'll love it.
I had a CSO and a BSOA, then I got the APO. The CSO has been relegated to the closet as with the APO it's pretty much redundant. I still use the BSOA but mainly to warm plates.
The main difference between the CSO and the APO is that aside from the programming the APO allows you to decide how much steam to use and when during the cook.
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1 hour ago, TdeV said:I'm mostly working manually with the Anova Precision Oven because I'm trying to understand what it does.Things I have learned
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Press START button to STOP oven
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Preheat oven as you would manually heat your range oven
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Take food out of oven between stages (phase), e.g. going from defrost to broil.
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Different phases of the cook can be programmed separately.
Things I don't know-
Can you just set an oven temp without indicating any time duration?
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Do I like APO toast?
And here's my query about steam ovens on Cusinart Steam Oven thread.I tend to use it as just a plain oven as well - my goal is food on the table - yes you can set a temp without a duration - I just got the Breville "A little bit more" toaster and am really pleased with the speed and quality, as well I have counter space for both.
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@ Kerry, that price is a whole lot better than Amazon (even in the US!) but buying them in 2018 was still the best choice. What do they say about hind-sight?
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@gfweb "So the interior of Anova is the same as BSOA or did you set the BSOA tray on a rack?"
No, unfortunately it's about 1/2 inch too narrow to fit in the APO's grooves so it sat on a rack with a pan on another rack below to catch drips (there weren't any).
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Last night I made the "Perfect Potatoes with Horseradish and Chive Sour Cream" from the APO recipe collection. Turned out well with a couple of provisos:
1. The step #11/12 "Brown potatoes" suggests 20 min @ 425F Rear and Top heat, that was much too long, took them out @ 10 min as they were beginning to burn.
2. Didn't have the sour cream/chives/horseradish dressing so I used Ranch dressing - a good substitute.
3. The recipe calls for the elusive "perforated pan" - did you know the air fryer basket from the BSOA is a perfect stand-in - right size and did the job admirably.
The BSOA air fryer (dehydrating) basket is available separately from Amazon in a set of three.
I purchased these Dec 18 2018 for $60 CDN - they are now $125CDN and they all require import duties!!!
In the US they are $85 US - much more reasonable, but still expensive - maybe 3 friends can go together and split them.
Best deal is if you already have a BSOA, problem solved.
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3 hours ago, blbskue said:
Apparently about 1 in 4 tanks are crackingI feel that's an over-estimation. I don't know how many APO users are in these forums but probably at least a dozen, that would equate to 3 cracked tanks. We aren't shy about raising an issue. It is happening I'm sure, but not to that extent. I would recommend you get off the fence, order one and enjoy its benefits.
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Anova Precision Oven: Features, Accessories, Troubleshooting, and "Should I Buy One?"
in Kitchen Consumer
Posted
Anova has apparently released a baking steel for their oven:
https://bakingsteel.com/collections/steels/products/anova-precision-oven-baking-steel
Not having used one does 1/4 inch sound a little thin? Heat storage mass?
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