JasonsCookingAdventures

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.

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.

@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 counter and your arms are wide enough to pick it up, you can probably do it. Of course, two people would be safer

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 an actual baking stone yet. The challenge is on now to find a sturdier rack that won't bend under pressure. If anyone finds one, please let us know so we can all benefit. They have a recipe in the app with a 6.5 pound roast on a pyrex pan. I didn't test the weight in a pan, but I'd imagine similar warping results. They even recommend it being on rack 2, which would put it in direct contact with the descale pipe if the rack bends any. And Cole (representing the oven) says a 14 pound give or take turkey would work. I would agree the app is necessary. It is the only way to control the fan speed and have top/rear burner on simultaneously. Unfortunately, if I start the oven from the oven, then try to view it from the app, it frequently crashes. And when it crashes it shuts the oven off. I need to do more troubleshooting to ensure that is the sequence that causes the problem, but this really doesn't work. And now that I've typed all this, in looking for something specific to share here, I see the app has an update. I guess I'll update and try again. I'm using it on Android, so yes it does speak Android. Peter Tulk posted this image in the Anova Facebook group. The pan fits in the rack slots. Unfortunately, he found it at Goodwill. I won't admit to how many pans I've looked at online, but I didn't find this one anywhere. It's here as a reference point in case someone can.

Host's note: this topic has been split from the original topic, Anova Precision Oven: Features, Accessories, Troubleshooting and "Should I Buy One?" 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 large amount of liquid did collect in the pan underneath. If I were to do it again, I'd plan more ahead and do my wife's to medium well, reduce the temp, keep her steak in there, and do mine at a lower temp. Benefit of sous vide is that hers can stay in there and not get ruined. For toast, the bottom burner is not exposed so the bottom of the bread is not browning like the top. A decent solution is probably to flip the bread part way through, but in the mean time I'll be having toasted, but not browned bread while I continue to work on it and while awaiting Anova's own guidelines. I have some more ideas to test, but not ready to do them today. Help wanted: Can someone figure out how to select rear + top burner from the machine directly like you can do on the app?

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

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 on the bottom since the rack has little feet and just let the frame of the oven support the weight. You can see these approaches here: https://www.pizzamaking.com/forum/index.php?topic=64925.new;topicseen#new Post 42 and 53

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 options if you can find them. I see no reason why they don't exist, but quick looking didn't reveal any perforated ninth size pans. I did find these poorly perforated ones on ebay. Sixth size. I think you could fit 2 easily. At least proof something exists. https://www.ebay.com/itm/Restaurant-Equipment-2-SIXTH-SIZE-STAINLESS-STEEL-STEAM-TABLE-PANS-4-PERFORATED/124361409146 Eventually Anova will probably release their rack size version we saw in the recipes, but who knows when (or if) that will be. They are called hotel pans in the U.S. and Gastronorm pans elsewhere as far as I can tell. Please double check dimensions before ordering.

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 my opinion to try to make it fit. Stick with a baking steel or stone that actually fits on the rack instead. As an FYI, the racks are just cooking racks, probably made for half sheet pans. This would explain why the oven is ever so slightly short for a half sheet pan...it allowed some off the shelf half sheet cooling racks to fit making it one less part Anova had to have custom made. Just my theory, no proof behind it. Oven height from top of bottom rack (rack in place) to bottom of the top burner is 7.75 inches. This is the effective max height of the oven assuming you don't put something on the floor of the oven itself. Internal left right dimension is about 16 3/8 inches (this accounts for the rack holders in the oven). So, that would be your max pan size if you didn't want to use it as a rack itself, with the max front back dimension being about 12.3 inches Word of caution, my measurements were taking with a clothing cloth measuring tape. They should be accurate enough, but they certainly aren't micrometer accurate. What other dimensions would people like to see? Any other questions about the physical oven itself?

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 didn't measure or go beyond the first gallon as I didn't want to fill it only to be wrong on my estimate and have to descale it with a ton of water to waste. Hopefully someone else can figure out a way to manually do it, but there are some settings you can only do from the app as far as I can tell. When not using steam, in the app you can set the fan speed (high, medium, low, off). It defaults to high when you use top and bottom heating elements. This can be changed in the app, but cannot be changed from the machine. Also, on the machine you cannot select convection + top + bottom (or convection + top or convection + bottom). But, in the app you can select convection + top. You cannot go from sous vide at 100% steam to non sous vide at 0%. It forces you to keep 1% steam when programming a second step in the app. You cannot manually change on the machine either without stopping and restarting the oven. Not sure the 1% steam is really a big deal, but something odd. The lightbulb stays on 24/7 while cooking. When the oven is started from the machine, the fan will be on high. If you try to turn it off from the app, the app crashed (a bug they will have to fix later). If you start it from the app, the machine will start with the fan on high regardless of chosen setting. When it reaches temp, the fan will go to whatever speed (or off) you selected in the app. I haven't had good luck with toast yet. The best was preheated, 395F, 25% steam with the rear heating element. Straight on the rack, rack in the middle position Idea from this source: https://cookingwithsteam.com/combi-steam-oven-recipe-croque-monsieur-croque-madame/. I was satisfied enough with this, though who wants to wait that long for toast. I tried some with just top/bottom burner and no steam. The bottom of the bread didn't toast much at all while the top got browned. They needed to be flipped; not something I wanted to have to do. They weren't perfectly even for two slices next to each other either. I'll try an oven full of bread later when I find the method that I like best. Dinner is going now, so unable to continue the bread toasting. I thought for dinner I'd do something special. Filet mignon, cooked to my wife's preference (medium-well). I have it on a perforated pan (does not come with the oven) with a foil lined solid pan underneath (the one that came with the oven). Definitely put a solid pan under a perforated pan as it drips and would have to be cleaned off the oven. If I sound negative, my apologies as that isn't my intent. I haven't used it enough yet to really have a true opinion. These are just some first comments I had as I was setting it up and playing with it.

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

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 Masterchef And so on Compared to Anova Precision Oven Steam, Top, Bottom, Convection, or a combination there-of I built the chart to use any oven, so no Humidty Plus in it. Unfortunately, that means the heat source is mostly blank as that was beyond what I could do in the time I had. But a little bit of thought ought to tell you if you need steam, convection, top, bottom, or top and bottom. Or at least get you close enough to get a good result.

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 400 items! ranging from roasting meat to de-crystallizing honey. You can sort by technique (dehydrate, roast, skin, etc...), food type (meat, vegetable, fruit, etc...), specific food (pears (halved), lamb (leg), chicken (whole), etc...), type of pan (perforated, baking tray, etc...), etc... It only contains what I could readily infer or was directly stated in the Miele manuals. You can easily figure out the blanks for yourself as needed. For example, if you are roasting something and want to brown the skin, you'll obviously not use 100% steam, and instead would turn on the top heating element. This is similar to what I did for the PolyScience Control Freak (https://drive.google.com/file/d/1azCSYUU4I25VbHfaPnhOvF_fHplbhMvy/view). As I get time, I'll add the other companies' recommendations in and update the Google Drive document. Went and bought some plain white sandwich bread today. Hopefully I'll get to make a lot of toast tomorrow. Some notes on the file: · Recipes that relied upon manufacturer specific cooking modes for ex. "Masterchef" or "Automatic" in Miele were excluded · Excluded recipes that represented final, very unique dishes. Focused more on providing a guide you could use to build your own dishes. Some common recipes are included · · Book (pdf) sources only. Websites not included. · Sous-Vide instructions omitted. There are enough charts for that online · There are undoubtedly typos somewhere. I am not responsible for any issues that occur due to under or overcooked food. Consult original source and practice safe food guidelines.

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 me know, and I’ll try to update it occasionally. If you find this useful, please share in what ways so we can all benefit in the knowledge share. Thanks all! Update 1: https://drive.google.com/file/d/1guaCXkdDyUpz6UN8ZRBWHwVfQuKwR8sL/view?usp=sharing My goal is to compile all the pdfs I included in this really long post above into one spreadsheet to create an awesome cooking guidelines for starting points for creating your own recipes. I managed to get all of Miele's done today. That's over 400 items! ranging from roasting meat to de-crystallizing honey. You can sort by technique (dehydrate, roast, skin, etc...), food type (meat, vegetable, fruit, etc...), specific food (pears (halved), lamb (leg), chicken (whole), etc...), type of pan (perforated, baking tray, etc...), etc... It only contains what I could readily infer or was directly stated in the Miele manuals. You can easily figure out the blanks for yourself as needed (or at least come close enough). For example, if you are roasting something and want to brown the skin, you'll obviously not use 100% steam, and instead would turn on the top heating element. More details in this post. https://forums.egullet.org/topic/153870-anova-precision-oven/?do=findComment&comment=2267135 Note: Several companies’ ovens have preset proprietary cooking modes. We’ll have to try to “hack” these by making their recipes work for us. I’d imagine many of these might work for those who own the Cuisinart or Blumlein versions or even those fortunate enough to have a full size one. Steam/Combi Oven Options. Manufacturer specific cookbooks/websites by manufacturer included below as available. Countertop: · Anova Precision Oven o Anova Precision Oven App o https://oven.anovaculinary.com/ o eG Forums – Anova Precision Oven: https://forums.egullet.org/topic/153870-anova-precision-oven · AUG Countertop Steam Oven · Cuisinart CSO-300 o https://www.cuisinart.com/globalassets/catalog/appliances/toaster-oven-broilers/convection-steam-oven/cso-3002 o eG Forums - Cuisinart Combo Steam/Convection Oven Time/Temperature Index: https://forums.egullet.org/topic/156892-cuisinart-combo-steamconvection-oven-timetemperature-index/ o eG Forums – Cuisinart Combo Steam/Convection Oven Part 3: https://forums.egullet.org/topic/153705-cuisinart-combo-steamconvection-oven-part-3/ o https://littlepandamommykitchen.wordpress.com/category/cuisinart-cso-300-steam-oven-recipes/ · F. Blumlein Steam Convection Oven o eG Forums – F. Blumlein Steam Convection Oven: https://forums.egullet.org/topic/160796-f-blumlein-steam-convection-oven/ o https://fblumlein.com/blogs/recipe · Hitachi Superheated Steam Microwave Oven MRO-NBL5000E · Panasonic Cubie o See Files section of this Facebook Group https://www.facebook.com/groups/158860258110577 · PZO Steam Oven · Toshiba 20L o https://www.toshiba.com.hk/en/36-recipe · Sharp 水波爐 Healsio wave stove · Sharp Superheated Steam Countertop Oven o https://simplybetterliving.sharpusa.com/category/in-the-kitchen/steam-oven-loving/ Built in: · AEG o Cooking with Steam: https://www.aegaustralia.com.au/globalassets/aeg-australia/brochures/brochures-pdfs/AEG_Cooking_with_Steam_CookBook_Oct15.pdf o Steam Cooking Guide: http://www.aeg-appliances.ca/wp-content/uploads/Steam-Cooking-Guide.pdf o Taking Taste Further Cookbook: https://www.aegaustralia.com.au/globalassets/aeg-australia/inspire-aeg/articles/taking-taste-further-aeg-recipe-cookboox/taking-taste-further-aeg-cookbook.pdf o Recipe Book: http://www.aeg-appliances.ca/wp-content/uploads/RECIPE-BOOK-BS7304001M.pdf · Artusi o User Manual: https://artusi.com.au/wp-content/uploads/2015/05/ACSO45X-User-Manual.pdf · Asko o Combi Steam Oven User Manual: https://www.winningappliances.com.au/public/manuals/Asko-OCS8456S-Combi-Steam-Oven-User-Manual.pdf · Baumatic o Cookbook: http://www.baumatic.co.uk/pdfs/cookbook.pdf · Beko · Belling o Steam Combi Oven Cookbook: https://www.belling.com.au/downloads/brochures/Steam%20Combi%20E-book-%20WEB%20UPDATE270319.indd.pdf · Blanco o Manual: https://www.appliancesonline.com.au/manuals/boss38x/boss38x_user_manual.pdf o https://myfoodbook.com.au/recipes/contributors/blanco · Bosch o Cooking with Steam: http://www.specsserver.com/CACHE/fridlaitiyix.pdf · Caple · De Dietrich o http://www.de-dietrich.com/international/conseils-de-chef/recipes · Euro · Electrolux o The Chef’s Collection: A Steam Recipe Book from Australia’s Leading Chefs: https://www.electrolux.com.au/globalassets/discover-electrolux-the-hub/electrolux-steam/ebro_steam_recipe_feb18.pdf · Fisher and Paykel o https://www.fisherpaykel.com/us/experience/Recipes.html · Gaggenau o Gaggenau Cookbook: https://epdf.pub/gaggenau-cookbook.html o Experience Gourmet Spa Cuisine with Gaggenau’s Steam and Convection Oven: https://epdf.pub/gaggenau-spa-cuisine.html o Percossi, il Ricettario / Paths, the Cookbook: https://media3.gaggenau.com/Documents/MCDOC03154185_GAGGENAU_Percorsi_Ricettario.pdf o Use and Care Guide: http://resources.gaggenau.com/us/wp-content/uploads/BS-470-485-Use-and-Care.pdf · Ilve o https://www.ilve.com.au/cooking/recipes/ · Ikea o Recipe Book: https://www.ikea.com/es/en/manuals/kulinarisk-steam-oven__AA-1510002-2.pdf · Jenn Air · KitchenAid · Maytag · Miele o Steam Combi Oven Cookbook DGC 6000: https://m.miele.ee/media/ex/ee/PDF/Steam_combi_ovens_DGC_6000.pdf o Steam Ovens DG 6000: https://m.miele.ee/media/ex/ee/PDF/Steam_ovens_DG_6000.pdf o Cooking with Miele Steam Combi Oven: https://www.miele.ie/media/ex/ie/Cookbooks/Steam%20Combination%20Oven%20Cookbook.pdf o Cooking with Miele Steam Oven Cookbook: https://www.miele.sg/media/ex/sg/pdf/cookbooks/Steam_Oven_Cookbook.pdf o Steam: The Spirit of Life: https://www.miele.sg/media/ex/sg/pdf/cookbooks/steam_spirit_of_life_cookbook.pdf o Baking Roasting Moisture Plus: https://www1.miele.com/pmedia/ZGA/TX2493/9791371-000-01_9791371-01.pdf o Baking Roasting and Cooking Cookbook: https://m.miele.my/media/ex/my/pdf/cookbooks/Baking_Roasting_and_Cooking_Cookbook.pdf o DGC 6800 Operating and Installation Instructions Combi Steam Oven: https://www.mieleusa.com/pmedia/ZGA/TX3587/9855050-000-07_9855050-07.pdf o https://www.mieleusa.com/c/recipes-889.htm# o https://us.mieleusa.com/mielerecipe/recipeatoz.asp o https://www.mieleexperience.com.au/recipes/ o https://www.miele.my/recipes/e23/steam-oven.htm o https://www.miele.hk/recipes/recipe-search-3647.htm o Cooking All Over the World (Miele) – Paid book, only used copies available o Book. Heritage Feasts. Collection of Singapore Family Recipes. Miele – Paid book, only used copied available o Miele PureSteam: The Wellness Edition Cookbook – Paid book. Available new overseas o Miele PureSteam: The Simplicity Edition Cookbook – Paid book. Available new overseas o Special Miele Edition Dim Sum Cookbook by Janice Wong & Ma Jian Jun – Paid book. Available used or new overseas o Mobile App Available o Miele has so many resources internationally, this list is almost certainly not complete. · Neff o Neff Cookery Book 2015: http://media3.neff-international.com/Documents/MCDOC02046151_Neff_Cookery_Book_2015.pdf o Recipes for any Cooking Personality: The Cookbook for your Neff Built-in Oven with Full Steam: https://media3.neff-international.com/Documents/MCDOC01620878_9001010998_NF60BOFS_EN.pdf o Recipes for any Cooking Personality: The Cookbook for your Neff Built-in Oven with VarioSteam: https://media3.neff-international.com/Documents/MCDOC01620904_9001011029_NF60BOVS_EN.pdf o https://theneffkitchen.com.au/recipes-techniques/ o https://www.neff.co.nz/discover-neff/neff-recipes · Siemens o Combination Steam Oven: https://media3.bsh-group.com/Documents/9000765369_B.pdf o https://www.siemens-home.bsh-group.com.hk/en/inspiration/experience/recipes · Sharp o SuperSteam Oven Cookbook: http://sharpdirect.net.au/cms/products/5175/downloads/Sharp_SuperSteam_Cookbook.pdf · Smeg o Combi Steam Oven Cookbook: https://issuu.com/jonesfamilyinvestments/docs/combi_steam_oven_recipe_book o https://www.smeg.co.nz/recipes · Steel o Steel Recipe Book: https://steelbrand.com.au/media/Steel-Recipe-Book.pdf o https://steelbrand.com.au/recipes/ · Thermador o Cooking with Steam: https://assets.ajmadison.com/ajmadison/itemdocs/prd48ncsgu_steam_recipes.pdf o https://www.thermador.com/us/experience/culinary-style/recipes-by-steam · Viking o Viking Combo Steam/Convect Oven Cookbook: https://www.vikingrange.com/MEDIA_CustomProductCatalog/m5570219_Cookbook-VCSO210.pdf o Viking Combo Steam/Convect Oven Cookbook: https://www.vikingrange.com/MEDIA_CustomProductCatalog/m2320051_Combi_CookBook.pdf · V-Zug o Recipes for the Combi-Steam SL/XSL: https://www.vzug.com/medias/sys_master/8799350128670/J864.017-1_e_COMBI_STEAM_SL_XSL.pdf o https://www.vzug.com/au/en/recipeoverview · Westinghouse · Whirlpool · Wolf o Mastering the Convection Steam Oven (w/ Button Controls): https://www.subzero-wolf.com/-/media/files/united-states/product-downloads/sub-zero-wolf/ebooks/wolf-convection-steam-oven-print.pdf o Mastering the Convection Steam Oven (w/ Touch Controls): https://www.subzero-wolf.com/-/media/files/united-states/product-downloads/sub-zero-wolf/ebooks/wolf-convection-steam-oven-print-v2.pdf o https://www.subzero-wolf.com/use-and-care/recipes (narrow down to appropriate modes) · Zanussi o https://www.zanussi.ie/discover/steam-baking/recipes/ Books (not manufacturer specific): Free: · U.S. Army Quartermaster Guidelines for Combi-Ovens: https://quartermaster.army.mil/jccoe/publications/recipes/section_a/a033.pdf · Research Paper – Steam Oven Cooking: Effect Of Different Relative Humidities On Physical Characteristics, Water Status And Sensorial Quality Of Turkey Meat: https://core.ac.uk/download/pdf/41181525.pdf Paid · Demystified - Steam and Combi Oven Recipes for Home Cooks · Combi Steam Cooking at Christmas: Festive Recipes Using Your Combi Steam Oven · Cookbook: Recipes for Combi-Steamer & Steamers (also called Steamhaus - Recipes for combi-steamers & steamers: The cookbook for the blog) · Steamhaus Magazine: https://www.steamhaus.ch/kochmagazin/ Websites (not manufacturer specific): · Steam and Bake: https://www.steamandbake.com · Steam and Bake Patreon (paid): https://www.patreon.com/steamandbake · The Steam Oven Kitchen: https://www.steamovenkitchen.com/ · Steamed Up: http://www.steamedup.com.au/ · Cooking with Steam: https://cookingwithsteam.com/ · Williams-Sonoma: https://www.williams-sonoma.com/recipe/menu/steam-oven-recipes.html · Combi-Steamer 101: https://cookwise.com.au/combi-steamer-101/ · Combi Steam Queen: https://www.thecombisteamqueen.com/ · Steamhaus: https://www.steamhaus.ch/rezepte/ · 2 Food With Love (archive): https://web.archive.org/web/20160225043631/https://2foodwithlove.com/steam-oven-recipes/ Facebook Groups (in order of members): · Combi Steam Cooking with Steam and Bake: https://www.facebook.com/groups/combisteamcooking/ · Steam & Combi Oven Cooking Tips: https://www.facebook.com/groups/csocooking/ · Combisteam Cooking J: https://www.facebook.com/groups/1480639262045181/ · Combi and Steam Oven Cooking: https://www.facebook.com/groups/146723156015324/ · There are several significantly large (10k+ members) groups for the Asian countertop ovens that are worth exploring for those who: A. speak the language, B. willing to use Google Translate, and C. are interested in branching out o An example of a group based on the Panasonic Cubie with over 34,000 members – 蒸氣烘烤爐Panasonic Nu-sc100、300💙💛: https://www.facebook.com/groups/939020762863056/ Youtube/Other Videos: · I have not begun to try to list all these yet. There are several good resources though. For ex. Miele Canada recently did a live series that is archived on Youtube. Try using Google Videos Search: (combi OR convection) steam oven recipes Additional Comments: · Try searching in other languages. Combi ovens seem more popular in Europe. Countertop ovens seem more popular in Asian countries. For example, the Panasonic Cubie countertop oven is a Malaysian product (see video using it here: https://www.youtube.com/watch?v=UHg6r6fxksE). Similar popular Asian products include the Toshiba TC20 and PZO Steam Oven. Google translate searching is your friend. I have not delved deep into Asian or other non-English based language resources yet, so there are probably still many to discover there. · You can, of course, also use convection oven, steamer, sous video, etc… resources for the Anova Precision Oven as well. · Try using CVAP guidelines for holding food warm. See the Holding Cabinet manual here: https://www.webstaurantstore.com/documents/pdf/955ha4003.pdf · Check out social media accounts of the manufacturers listed above for additional information. · Don’t discount manuals/recipes/books for other ovens than your own. For ex., if nothing else, the Miele Steam Combi Oven Cookbook DGC 6000 has a section (starting on pages 216) with charts that might be helpful universally (some with some slight tweaking/program learning) · Commercial ovens (for ex. Rational) were not the focus of this effort and may yield additional resources. · Thanks to all the resources above for having this information available and for those resources who had links to additional resources which helped in compiling this list

Me too, though it hasn't actually made it to FedEx yet. Expected delivery is Monday as of now

https://shop.anovaculinary.com/order-lookup Only works in some browsers (Didn't work on firefox for me)

@JoNorvelleWalkerThanks for the toast instructions! I wonder why they took down recipes. Happen to have the butternut squash ravioli recipe that used to exist? I didn't think to save any because why would you delete things you've made like that... Yea, I was hoping for a shipping notification too. Last I saw Cole Wagoner (with Anova) posted on the public Facebook group that it is still on schedule for shipping today. Mine still says processing though

I'm guessing toast won't be its strong suit, but I'm rooting for it as I will be using it for that purpose hopefully. Any test besides buying white bread, laying it fully over the rack to check toast evenness, and using the Anova recommended toast recipe (can anyone find this link anymore? I know I saw it at somepoint...) that folks would like to see?

For those of us fortune enough to be getting it hopefully this week (or those poor folks in Canada who will be getting it in a few weeks), what are some tests and things others want to see from us guinea pigs? Any cooking tests? Any measurement verification? (I can confirm the website originally had the depth and height backwards) Anything else? Let's get a set of trials going and see if we can use this to its fullest.

EDITED COMMENT: Having used it for a couple weeks now and upgrading my pans, the Control Freak really does work well. It was quite interesting to see it go from boiling to simmering to nothing by changing the degree just a couple degrees. I've used it almost daily since (though admittedly not for any hyper intensive temperature control requirements) and have enjoyed it thoroughly. Still haven't tested the probe control function yet as deep frying or sugar/chocolate work isn't really something we do. ORIGINAL POST: Well I guess there is a learning curve to induction burners I will have to adapt to. Day 1, attempted using a stainless steel (non-clad) pan. Pan got ~150 degrees hotter than set and smoked avacado oil very quickly. Day 2, attempted with a non-enameled cast iron skillet (a lightweight/thin pan), and it got to 740+ degrees set at 392 before tripping the outlet. Hot enough it burned off the seasoning and made a clear ring on the pan before I had a chance to get it off. Trying at a lower temperature setpoint, it also far exceeded the temperature. @CanadianHomeChef I took your recommendation and got the Anolon Nouvelle pans which came in today. Using the 10 inch frying pan, it was consistently 20-30 degrees hotter than set on the Control Freak, regardless of heating speed and set temperature, when it reached steady state. Is this what you experience and I should expect? If not, any advice? As a note, I'm measuring the temperature using a no-name (cheap) IR thermometer. Perhaps that could be off calibration by 20 degrees (or issues with emissivity)? I know the first two days were real issues from other signs, regardless of whether or not the IR thermometer is working right. Ran a better test. Heated olive oil in a pan set at 260 degrees. It was +2/-8 across the pan measured with a Thermoworks Thermapen. Does this sound more like expectations? I suspect the non-contact IR thermometer is really just not a great instrument for measuring the pan temperature and a contact thermometer or an IR one adjusted for the pan's emissivity would be better. It was odd set at 260, the pan temp per the Control Freak stayed 259 steady. It would not stop at 260 exactly.

Well, I joined the party and picked up a Control Freak. I thought I'd share this spreadsheet I made, and I have a request for help as well. https://drive.google.com/file/d/1azCSYUU4I25VbHfaPnhOvF_fHplbhMvy/view Given the wide spread of data in inconvenient (my opinion) formats, I compiled (almost) all of the data from these sources into one spreadsheet that can be searched and filtered based on cooking style and food. It's interesting to note the differences between the sources, and between the older and newer charts from within the same companies. Sources: https://cdn.shopify.com/s/files/1/0561/0929/files/CMC850_Temperature_Chart_original-rev-1.pdf https://www.sizzleandsear.com/precisioncooking/ https://thecontrolfreak.breville.com/ https://www.hestancue.com/blogs/blog-recipes/cooking-off-the-charts https://www.hestancue.com/blogs/blog-recipes/precision-cooking-temp-chart Requests for help: 1. Any other sources (on- or off- line) for precision cooking temperatures, even if it is just one recipe, that you can share so I can add them to the spreadsheet? 2. Any feedback on the spreadsheet is most welcome, as is kind criticisms. 3. I discovered I'm in need of new pans/pots. I ordered the Anolon Nouvelle non-stick pans (8.5 and 10 inch frying pans) I saw mentioned on here a bunch. Assume that to be the only two pans I have (en route) as while I do have a couple other that should work (cast iron/enameled cast iron), almost all of them are not induction friendly or just time to replace (non-stick coating seen their end of life). I'm looking for your recommended must have pans and pots, including brand/model/size. One thing I know I'm looking to try doing is making ghee on the Control Freak, so a saucepan recommendation for that specifically would be appreciated as well, in addition to any other recommendations you might have. If they don't make your favorite pan any more, please do still share as I can either look second hand or use it to gauge similar items on the market today. Thank you all for welcoming me to the forum (this is my first post here ) p.s. I'll be adding oil smoke points, so check back for that soon. It will be on a second tab.