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  1. I wouldn't use it for heavy tasks as it does look thinner than the rack. But, having said that, I'm assuming because it has more cross beams supporting it, the bend in it under my Le Creuset is about the same as the rack. It'd be great for steaming/roasting and I'd have no qualms about putting meat or vegetables directly on it. I doubt I'd have issues with a normal pan as compared to the rack either given the similar bend now that I think about it.
  2. This does fit in the oven directly in the rack slots Hamilton Housewares Stainless Steel Cooling Rack https://www.amazon.com/gp/product/B00H94EPJ2/ You could use it as a perforated pan of sorts I would think If you have another half sheet pan cooling rack, it might fit as well. Many, but not all, of them will fit.
  3. @Barrytm Thank you for the data point. It more surprised me than anything else. You are correct it is back at its normal shape now. @rotuts There is no prescribed "self-clean" mode, but you could run it with 100% steam and then wipe it down after. The drippings container has a 1 hour capacity according to Anova. It's a thin tray about an inch wide that runs the length of the entire front of the machine @Robin G I managed to move it myself. It wasn't easy, but it wasn't the worst thing I've had to fanagle onto a counter. If you can move a Kitchenaid Mixer up to a c
  4. To comment on what Jo has noticed: I'm glad I'm not the only one who thinks the pan is flimsy. I followed their Garlic Bread recipe in the app, putting the pan from ambient into the oven that had been heated...POP goes the pan into a warped zone. Their Facebook group has others with this problem. I have some pans for testing coming Thursday-Saturday supposedly of this week. The oven racks do warp under weight. See my post yesterday on that. I'm glad to hear the result of the baking steel test, though I wish it was a different result. I hadn't had a chance to test with a
  5. Cooking comments so far. Made broccoli last night. I tried using the numbers in my spreadsheet from Miele. Miele's book says "an al dente or medium result is assumed with the durations quoted." Well, I guess we don't like al dente broccoli. Interestingly, the V-Zug book recommends 15 minutes. Tried it at 15 mintues, and it was perfect. Just a little difference in time... Made steak. Worked with the probe. I'd recommend putting it right on the rack instead of a perforated pan. The perforated pan we used had small enough holes that some of the steak fat plugged the holes. A larg
  6. Someone in the Facebook group (Anova) posted it in whole. Also, if you go to news.google.com and search the heading, it will let you read it when you go to WSJ https://news.google.com/search?q=From Baking to Sous Vide%2C This Smart Steam Oven Is Your New Kitchen BFF The Anova Precision&hl=en-US&gl=US&ceid=US%3Aen
  7. Let me add another useful dimension 6 5/8 inches. That is the height from the top of the rack in position 2 (2nd from bottom) to the top element. The reason this is significant is because the rack bends heavily under weight (for ex. a cast iron pot or a baking steel (mimmiced by 2 gallons of water), and the descale outlet sticks into the oven. If you put something of weight on the bottom rack, it will bend and rest on the descale outlet. Maybe it can handle this, but it's not something I would want to do for a long period of time. Alternatively, I saw someone just put the rack
  8. You can see standard pan sizes here: https://www.webstaurantstore.com/guide/556/food-pan-buying-guide.html And available perforated pans (from them) here: https://www.webstaurantstore.com/52489/stainless-steel-steam-table-pans-and-hotel-pans.html?filter=style:perforated I didn't go this route, but it is the route I'm thinking of going now. You could go with the larger option: https://www.webstaurantstore.com/choice-1-2-size-standard-weight-anti-jam-perforated-stainless-steel-steam-table-hotel-pan-1-1-4-deep/4070213.html Or multiple smaller optio
  9. Annoyingly, you are correct. The rack they ship with is 16.75x12.25 (ever so slightly less than 12.25 inches). It has basically no wiggle room left right, and front back it hits the back of the oven with very little room to spare. So, I'd say those are the max dimensions of the rack. The pan it comes with: 15 7/8 x 12 external 14.5 x 11 internal Before you scratch your oven too trying to make it fit, the Lodge reversible griddle does not fit as previously reported online. It was too tall to fit between the racks, and is borderline left right. Not worth it in m
  10. Got my oven up and running today. Too early for positive comments as I haven’t given it any real tests yet, so just some general notes and the obvious critiques I saw so far. Make sure you do the burn in and turn your vents on. It smells terrible. The water tank holds about 1.25 gallons of distilled water. They say it lasts 24 hours, so that would tell you it should be about 1.25 gallons per day of continuous use. The first time you use it for steam, it sucks down an inch or so of water (20% of a gallon maybe?), so there must be a water reservoir built in as well. Estimates only; I
  11. Following along. I had this problem earlier today trying to get food out from a small jar that was stuck where the narrower mouth went in from the wider body of the jar
  12. Check out the spreadsheet I just posted. Was writing it as you posted; funny timing. You might find it helpful (or overkill). Thank you for your start on the mode comparison. I'd like to attempt that one day, but that's beyond my current scope. Miele was rough enough to get through. It's insane the number options Miele has. Steam Combination Convection Bake Surround Maxi Broil Combi Steam Intensive Bake Browning Broil Conventional Broil Humidity Plus Gentle Bake Fan Plus Cake Plus Sous Vide Reheat
  13. Alright, here's my next contribution. Again, applicable to all combi steam oven owners. I'll add it to the mega post above as well, but I thought it merited it's own post here. https://drive.google.com/file/d/1guaCXkdDyUpz6UN8ZRBWHwVfQuKwR8sL/view?usp=sharing My goal is to compile all the pdfs I included in the really long post above into one spreadsheet to create an awesome cooking guidelines for starting points for creating your own recipes. My oven got switched to delivery tomorrow, so I expedited my effort and managed to get all of Miele's done today. That's over 40
  14. Prepare for a wall of text. This might belong better in a general combi-oven thread, but given that I purchased the Anova Precision Oven, I started doing this research for learning how to use this oven. While this is certainly not all inclusive (a near impossible task), I attempted to compile a list of home ovens, websites, books, and other resources for all of the steam/combi oven models on the market worldwide, especially where a search in English was inclusive. The list is broken down into several, hopefully self-explanatory, categories. If you find something not on my list, please let
  15. Me too, though it hasn't actually made it to FedEx yet. Expected delivery is Monday as of now
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