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Anova Precision Oven


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FYI, I asked customer service whether we can create an automated recipe with the food probe that is triggered by sensing a temperature decline, rather than an increase. The example I used was scalding milk for yogurt. After some initial confusion because I forgot to say I was asking about the oven instead of the immersion circulator, I got a really nice, thorough answer from agent David L.

 

My question:

Quote

I would like to be able to set up a staged cooking recipe based on sensing a decrease in probe temperature to a target value. For example, heat food until probe reads 180 degrees F, hold for 30 minutes, then turn off heating elements and wait until the probe temp declines to 110 F before continuing. Can this be done?

 

David's answer:

Quote

 

I talked with our app engineers and here's what they mentioned:
"Stage 1: Set your first stage with a probe target at 180°F.
Stage 2: Set the transition into stage 2 to be "Automatic". Stage 2 should have the same settings as Stage 2, but with a 30min timer set to start immediately.
Stage 3: Set the transition into Stage 3 to be "Automatic" with the oven and probe set to 110°F.
One issue...
when you go into stage 3, the oven will think that the stage is complete because the probe will read well over 110°F...
So it may give the alert as if the cook is done because the 110°F probe target has been reached (or rather, exceeded)
However if you just dismiss that alert and choose to "Hold" rather than turn the oven off, it'll continue to run the oven and report back the probe temp
So... in some ways, yes you can do what they're trying to do, but also with that last stage, not really."
In conclusion, you can pretty much do what you'd like but it isn't going to be seamless especially with the last step of bringing the temperature down without an alert. Let me know if you have any questions. I attached a picture of what it would look like in the app. I know it may be a little confusing.
 
1319451373_SettingProbeTemperature.thumb.png.9514548116a1478fa259ec1b9b428103.png

 

 

 

Edited by Robin G
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1 hour ago, Robin G said:

FYI, I asked customer service whether we can create an automated recipe with the food probe that is triggered by sensing a temperature decline, rather than an increase. The example I used was scalding milk for yogurt. After some initial confusion because I forgot to say I was asking about the oven instead of the immersion circulator, I got a really nice, thorough answer from agent David L.

 

My question:

 

David's answer:

 

 

That thoughtful answer is exceptional

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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-sc100300💙💛: 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

Edited by JasonsCookingAdventures
Added spreadsheet and DGC 6800 Miele link (log)
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Jasons,    incredible post,  I can only guess how long that took, thanks for all the work.   I did a tiny version many years ago,  not worth linking to,  but I also did a small spreadsheet at the time to try to give a cross reference so that if you were using a recipe that was designed for a  Wolf combi which calls for Convection Humid, you can determine what setting to use on a Gaggeneau  ( Convection plus 30% humidity)  combi cooking modes chart

Edited by Barrytm (log)
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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.

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3 minutes ago, Barrytm said:

Jasons,    incredible post,  I can only guess how long that took, thanks for all the work.   I did a tiny version many years ago,  not worth linking to,  but I also did a small spreadsheet at the time to try to give a cross reference so that if you were using a recipe that was designed for a  Wolf combi which calls for Convection Humid, you can determine what setting to use on a Gagganeau  ( Convection plus 30% humidity)  combi cooking modes chart

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.

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Jason's  ,  incredible work on your part.  Yes, the Miele options seem overwhelming.  I assume the Anova will allow you to regulate the amount of steam -    When the Gagg, Wolf, Thermador and Miele combi ovens were just starting to get some acceptance,  there were a few posts on whether having light steam, medium steam and full steam was enough, or whether you needed more control - I don't think I saw any consensus.  I know that light steam is very helpful - it lets you reheat without drying out.  Full steam is of course helpful - but I am not as clear as when you would need 40% or 60% -  or some other setting.

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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.

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@JasonsCookingAdventures thank you for all of the documentation and your early notes! 
 

Apologies if it’s been mentioned, but is there a perforated pan pan people recommend that is the right size for the oven?

 

I have a pre-order in for the 10/12 batch and so it’s great to hear everyone’s thoughts before then - not a lot of information available (or any) from reviewers at this point.

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@JasonsCookingAdventures, thank you for your extensive research and toast experiments! I have a pan question too. When you get a moment, could you measure the width of the interior between the shelf supports? In other words, what's the maximum width of, say, a roasting pan that would fit in the oven? I assume it is less than the quoted 16.9 inches or 429 mm interior width - correct?

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1 hour ago, Robin G said:

@JasonsCookingAdventures, thank you for your extensive research and toast experiments! I have a pan question too. When you get a moment, could you measure the width of the interior between the shelf supports? In other words, what's the maximum width of, say, a roasting pan that would fit in the oven? I assume it is less than the quoted 16.9 inches or 429 mm interior width - correct?

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?

 

 

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3 hours ago, pcmuse said:

@JasonsCookingAdventures thank you for all of the documentation and your early notes! 
 

Apologies if it’s been mentioned, but is there a perforated pan pan people recommend that is the right size for the oven?

 

I have a pre-order in for the 10/12 batch and so it’s great to hear everyone’s thoughts before then - not a lot of information available (or any) from reviewers at this point.

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.

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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

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https://www.wsj.com/articles/from-baking-to-sous-vide-this-smart-steam-oven-is-your-new-kitchen-bff-11601816401
 

Quote

 

People in other countries might laugh at my revelation: Steam ovens are already popular around the world. But in the U.S., they’re few and far between. Beyond the price, part of the fear, for me, is that I wouldn’t know how to use it. None of my cooking buddies have one. That’s why Anova’s appearance on the scene is welcome. Not only is it a competitively priced hardware option, but it also already has a deep catalog of recipes showing the full range of the product. The oven’s app carries you through every step of every dish, with instructions and animations, while automatically adjusting the oven settings via Wi-Fi as you go.

 

While it’s not perfect, the Anova Precision Oven delivered the best crash course in steam/combi cooking that I could’ve possibly received. And it made a middling baker like me look like I was ready for the Great British baking tent. Whether you’re also a big food nerd or just a kitchen competent looking to level up the boring dinner routine or improve your baking skills, this oven is a reason to rejoice.

 

 

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So we finish the eighteenth and he's gonna stiff me. And I say, "Hey, Lama, hey, how about a little something, you know, for the effort, you know." And he says, "Oh, uh, there won't be any money. But when you die, on your deathbed, you will receive total consciousness."

So I got that goin' for me, which is nice.

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29 minutes ago, ElsieD said:

The article is behind a paywall.

Correct. And I can't reprint it in full, can I?

So we finish the eighteenth and he's gonna stiff me. And I say, "Hey, Lama, hey, how about a little something, you know, for the effort, you know." And he says, "Oh, uh, there won't be any money. But when you die, on your deathbed, you will receive total consciousness."

So I got that goin' for me, which is nice.

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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

 

 

Edited by JasonsCookingAdventures (log)
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