Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

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


FauxPas
 Share

Recommended Posts

46 minutes ago, md8232 said:

Just received an email from Anova with "Early Black Friday" sales.

I popped another APO in the cart and the price is @ $37 less than the one

purchased last Thursday.

Too late to call them today, but we'll have a chat in the morning.

I expect them to reduce the price.

 

Never hurts to have a spare.

 

  • Haha 1

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

 

Link to comment
Share on other sites

20 hours ago, ElsieD said:

 

I don't know what they are doing in Canada, but we were told that they would honor any price reductions for 100 days.  Please let us know how your chat goes.

I was unable to reach them by phone, so sent an email requesting the refund at 12:23.

At 1:56 they had refunded the difference.

Thumbs up for a quick response.

  • Like 5

How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

Link to comment
Share on other sites

On 11/22/2022 at 3:23 PM, md8232 said:

I was unable to reach them by phone, so sent an email requesting the refund at 12:23.

At 1:56 they had refunded the difference.

Thumbs up for a quick response.

 

We too got a refund.  Thanks for the heads up!

  • Like 1
Link to comment
Share on other sites

  • 2 weeks later...
23 hours ago, TdeV said:

@FeChef, looking forward to hearing reports of your discoveries!

Its out for delivery and i got a brisket point thawing in the fridge and getting my smoker ready. I am thinking of smoking till 185F IT then into the APO. I am still deciding what temp i want to go with in the APO. I want better fat rendering then the usual 155F everyone seems to do for 24 hours sous vide. 

Also debating on humidity level. I heard 100% ruins the bark.

Link to comment
Share on other sites

2 minutes ago, palo said:

I find using the top element is akin to broiling, depending on rack position and temperature.

 

Also using the rear element (convection) diminishes the browning effect of broiling.

  • Thanks 3
Link to comment
Share on other sites

I've just requested a return on this.  I'm sick with the Flu and spent most of yesterday trying to make the App work.

Nothing I did was successful.  Customer service was no help.

Good luck to you all with the Anova.

  • Sad 3

How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

Link to comment
Share on other sites

1 hour ago, md8232 said:

I've just requested a return on this.  I'm sick with the Flu and spent most of yesterday trying to make the App work.

Nothing I did was successful.  Customer service was no help.

Good luck to you all with the Anova.

 

You might give the APO another try after you're feeling better.  Meanwhile the oven works just fine without the app.

 

  • Like 1
  • Thanks 2

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

 

Link to comment
Share on other sites

  • 2 weeks later...

re: Descaling proceedure

 

I added 1.5 Tablespoons citric acid to 1 litre water (as usual). In my notes someone once recommended TWO rinses but I cannot figure out how to accomplish this. I did look in the app, which didn't help.

 

Any ideas?

 

Edited to add: somehow I started the Descale proceedure again. So that would be from the app.

 

 

Edited by TdeV (log)
Link to comment
Share on other sites

  • 4 weeks later...
 Share

×
×
  • Create New...