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Anova Precision Oven


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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

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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.

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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".

 

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isn't  one by the manufacturer called Blumlein ?

“Do you not find that bacon, sausage, egg, chips, black pudding, beans, mushrooms, tomatoes, fried bread and a cup of tea; is a meal in itself really?” Hovis Presley.

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Ah sorry Kerry, hoped someone could tell me pro cons of each.

“Do you not find that bacon, sausage, egg, chips, black pudding, beans, mushrooms, tomatoes, fried bread and a cup of tea; is a meal in itself really?” Hovis Presley.

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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. 

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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?

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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.

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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. 

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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. 

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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.

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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.

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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.

 

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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

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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?

 

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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

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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."

 

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1 hour ago, TdeV said:

Is it customary to preheat the Anova? I'm going to make meatloaf, so I shall be using the probe. Which might be more difficult if it's hot.

 

For meatloaf I don't think it matters much, though I have used the probe only once.

 

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My DH was making remarks about not remembering the last time we had meatloaf (so he had nothing to compare). I pointed out that prior experience was "dry". This was a "meatloaf mix" which required only water and beef. I added some ground mushrooms.

Cooked with probe to 165°F, 80% steam; took about 40 minutes (?). Then turned on broiler, but only for 5 minutes. Then rested. Very moist and tasty. A bit salty (from the mix).

 

Also had steamed red potatoes alongside. With previously made pickled red cabbage.

 

If dinner had looked better I would have included a photo. Pretty good though.

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26 minutes ago, TdeV said:

If dinner had looked better I would have included a photo. Pretty good though.

Please don’t be shy. There is always a place for photographs.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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