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Anova Precision Oven: Features, Accessories, Troubleshooting, and "Should I Buy One?"

FauxPas

By FauxPas
in Kitchen Consumer

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palo

palo

Posted
Posted

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

 

p

  • Haha 1
rotuts

rotuts

Posted
Posted

doesn't the APO ' steam-clean '

 

in the manner of Combi-Ovens ?  

 

CSO included ?

 

then just a wipe down w a clean cloth.

 

put your pans that you have used in the oven

 

in the over , space permitting 

 

worked like charm in the CSO.

 

no solvents , scouring  etc

 

just a wipe down.

  • Like 1
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
8 hours ago, adey73 said:

 

sorry if you've published this elsewhere Jo, but I haven't seen it...

 

what are thoughts between this steam oven and the other one you bought that begins with "B" whose reservoir is inside the oven door?

 

I have three steam ovens but none that begin with "B".

 

  • Thanks 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Kerry Beal

Kerry Beal

Posted
Posted

I do wish I had the ability to compare. I'm not completely impressed with the Blumlein - doesn't get the bottom of my bread brown so I've gone back to one loaf at a time in the CSO. Does fine with a pullman pan though. 

 

I'm doing the debate about getting a wall steam oven and getting my counter back. 

  • Like 1
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the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

rotuts

rotuts

Posted
Posted (edited)

Rational has 1/2 sheet pan ovens

 

single phase

 

pricy

 

but

 

Rational , of course :

 

rational-scc61esp_img28042.jpg.71e72342dacec9ad0307eca7d60d6bc7.jpg

 

 

Edited by rotuts (log)
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
2 hours ago, adey73 said:

isn't  one by the manufacturer called Blumlein ?

 

I skipped B and went from C to A.

 

  • Like 1
  • Haha 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

jimb0

jimb0

Posted
Posted

were i willing to spend unnecessary amounts of dollars, though, i'd probably get the naboo because it seems like a great size for residential use, eu pan sizing notwithstanding

 

https://lainox.it/naboo-at-home/

 

3 hours ago, Kerry Beal said:

I do wish I had the ability to compare. I'm not completely impressed with the Blumlein - doesn't get the bottom of my bread brown so I've gone back to one loaf at a time in the CSO. Does fine with a pullman pan though. 

 

I'm doing the debate about getting a wall steam oven and getting my counter back. 

 

have you tried it with a preheated thermal mass underneath it to mitigate?

Kerry Beal

Kerry Beal

Posted
Posted
12 minutes ago, jimb0 said:

were i willing to spend unnecessary amounts of dollars, though, i'd probably get the naboo because it seems like a great size for residential use, eu pan sizing notwithstanding

 

https://lainox.it/naboo-at-home/

 

 

have you tried it with a preheated thermal mass underneath it to mitigate?

Yup - didn't brown any better on the stone.

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

jimb0

jimb0

Posted
Posted
16 minutes ago, Kerry Beal said:

Yup - didn't brown any better on the stone.

did you heat the stone up hotter than you might bake the bread at, or was it just normal oven temp? 

 

i’m not trying to defend the poor performance of the oven so much as wonder at a workaround. 

Kerry Beal

Kerry Beal

Posted
Posted
4 minutes ago, jimb0 said:

did you heat the stone up hotter than you might bake the bread at, or was it just normal oven temp? 

 

i’m not trying to defend the poor performance of the oven so much as wonder at a workaround. 

Did all the things I would normally do to get a brown bottom on my bread in the CSO. The stone seems to be just too far from the heat to warm up no matter what I did. I stopped short of putting my metal 'stone' in there. 

  • Like 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

TdeV

TdeV

Posted
Posted

My regular oven has a self-clean option. In the Anova, steam doesn't seem to do much. The Anova strikes me as quite troublesome to clean.

 

P.S. I admit I don't know much about this oven.

jimb0

jimb0

Posted
Posted
45 minutes ago, TdeV said:

My regular oven has a self-clean option. In the Anova, steam doesn't seem to do much. The Anova strikes me as quite troublesome to clean.

 

P.S. I admit I don't know much about this oven.

 

steam is the point of the oven, though?

 

i do not own one yet but i was going to suggest an external steam generator for cleaning as i find it tends to work very well on baked-on grease and food residues.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
2 hours ago, Kerry Beal said:

Did all the things I would normally do to get a brown bottom on my bread in the CSO. The stone seems to be just too far from the heat to warm up no matter what I did. I stopped short of putting my metal 'stone' in there. 

 

I have no problem browning bottoms on my steel in the APO.

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

palo

palo

Posted
Posted
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. 😝

 

p

  • Haha 3
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
On 2/2/2021 at 9:15 PM, TdeV said:

My regular oven has a self-clean option. In the Anova, steam doesn't seem to do much. The Anova strikes me as quite troublesome to clean.

 

P.S. I admit I don't know much about this oven.

 

Who cleans ovens?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

palo

palo

Posted
Posted
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.

 

p

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, palo said:

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.

 

p

 

As I remember an old Consumer Reports review:  "A dirty oven never killed anyone.  The same cannot be said of oven cleaners."

 

  • Like 1
  • Thanks 2

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

TdeV

TdeV

Posted
Posted (edited)
On 2/11/2021 at 12:13 AM, JoNorvelleWalker said:

Have I mentioned I love anova toast?

 

 

I'm very undecided. I happen to really like ordinary toast–this is not it.

However, it might turn out to be interesting in its own right.

Mebbe.

Edited by TdeV
Grammar (log)
  • Like 2
TdeV

TdeV

Posted
Posted

What is the significance of setting the oven "sous vide" mode (or not)?

 

The Wolf cookbook suggests poaching fish fillet at 185F for 15 minutes, full steam.

I am thinking of trying this today. I'm trying to think of veg I can do at the same time . . .

rotuts

rotuts

Posted
Posted

"""   poaching fish fillet at 185F for 15 minutes """

 

wow

 

as Have no fish

 

I can't suggest much lower temp

 

for longer.

 

good luck.

  • Like 1
TdeV

TdeV

Posted
Posted

So, from my notes, my standard sous vide fish (fish + bag + water + Joule) is 114°F for 20 minutes.

I don't know how to translate that to the Anova Precision Oven.

Help?

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