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Anova Precision Oven


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I have some chicken drumsticks marinating in the fridge. I'd like to do them in the APO. My thought was to cook them with high steam with the probe and then to crank up the heat to get some caramelization.

 

My questions:

- how much steam in the first phase? (I thought 80%)

- probe for internal temperature (first phase) at what temp? (143°F?)

- oven temp to finish (I thought 456°F)

 

Thoughts?

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Check out the Roast Chicken 101 recipe - works really well, except...

 

One issue on the finish - grease, oil splatter & smoke in oven and kitchen

 

Go ahead if you have lots of Easy Off on hand.

 

p

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There are several "chicken" and "101" recipes on Anova's recipe list, @palo.  I'm assuming that you meant the Chicken Leg 101 as the closest choice?

 

Thanks for the reminder. I did something some time ago that required major volumes of Easy Off.

P.S. We really need a self-cleaning cycle! :D

Edited by TdeV
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I didn't realize there was one drumsticks specifically the one I was referring to was:

 

https://oven.anovaculinary.com/recipe/wttK3xUw6HH3zPw5XOzL

 

I chose the more "traditional" target temp of 155F and was quite pleased with the result - comments weren't too supportive of the lower target (each to his own) - the recipe is a winner, but cleanup is not.

 

p

 

 

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I reheated more pizza tonight.  As good as the preprogrammed pizza reheating function is, 175C at 20 percent steam is better.  But you have to watch it like a hawk and pull the pizza as soon as the cheese begins to melt.

 

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In the Anova Precision Oven Community I asked about using Alexa with the oven - here is the response:

 

What can you do with it?

Here are the voice prompts you can do with your Anova Oven and the Anova Oven Skill.

Say "Alexa, " followed by:

Preheat/Cook style command

  • Preheat my oven to 350 degrees.
  • Set my oven to Sous Vide at 125 degrees.
  • Set my oven to Bake at 325 degrees.
  • Bake my cookies at 350 degrees in my oven.
  • Set my oven to Sous Vide mode at 125 degrees.
  • Air fry my vegetables at 400 degrees in my oven.
  • Set my oven to dehydrate at 140 degrees.

Modes

  • Turn my oven off.
  • Set my oven to Sous Vide mode. [Alexa will prompt for a temp]
  • Set my oven to Proof. [Will set to Sous Vide mode, 100% at 85F]
  • Set my oven to Steam. [Will set to Sous Vide mode, 100% at 212F]
  • Set my oven to Convection Steam. [Will set to Sous Vide mode, 100% at 212F]
  • Set my oven to Bake. [Will set to 350F 0% steam.]
  • Set my oven to Convection Bake. [Will set to 350F 0% steam.]
  • Set my oven to Broil. [Will set to 450F 0% steam. Top Element]
  • Set my oven to Dehydrate. [Will set to 137F 0% steam. Bottom Element]

Food Probe / Cook to Core

  • Sous Vide my chicken to 145 degrees in my oven.
  • Bake my pork to 165 degrees in my oven.

Cook with a Timer

  • Sous Vide my fish in my oven at 125 degrees for 30 minutes.
  • Bake my cookies in my oven at 350 degrees for 15 minutes.

Questions You Can Ask

  • What is my oven’s temperature? (Oven must be cooking)
  • What is the temperature of the food in my oven? (Needs the food probe inserted)

Notes

  • The responses Alexa gives are controlled by Amazon. We can’t edit or change these.
  • If you try cooking with the door open, the skill detects this, and prevents you from starting the cook until the door is closed.
  • If you try cooking to core with a food probe, but the probe isn’t connected, the skill will ask you to connect the probe.
  • For these last two notes above please note: There is a current PVT Firmware bug that prevents quick detection of the door closing/opening or probe being inserted/removed. This is known with a fix being worked. Currently it can take up to 5 minutes to detect these event. Or, if you open the app and then try the command again, this forces the oven to update state.

Obviously the commands only give partial control over the oven, but it might be handy for some

 

p

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On 5/17/2021 at 10:04 PM, chromedome said:

I can't answer for anyone, since I've never succumbed to the temptation, but a) the APO is twice the price; and b) I expect many of the CSO owners are standing pat while their ovens last.

 

Definitely in the latter category here — hoping my CSO will hold out until Anova has a v2 and I have a new kitchen to put it in :D 

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  • 2 weeks later...

@JoNorvelleWalker

Jo! You made me do it. I bought an APO. What a Sleek Black Beauty.

 

I've only had it a few days so of course I have to buy accessories that suit such a gorgeous thing. I also know you like Team Farr, and I trust your judgement.

 

Will these Team Farr pans work well? I'm concerned about the fit -- it looks like they will just squeeze in but would like that confirmed if you can. The bigger the better but the tolerances are fine.

 

Second, do you have a full-width, slide-in rack recommendation? I can see using the APO for dehydrating and if I'm going to run it for, say, 12 hours I want to make sure it's full. Would like two more racks to maximise capacity. Any thoughts?

 

Best,

 

Jack

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1 minute ago, palo said:

Congratulations Jack, you'll love it.

Indeed, palo, I have high expectations. I've done pizza, a sourdough boule, chicken Maryland. I'm sure it will take a bit of getting to know.

 

Thank you for the rack recommendation. They are on the pricey side for what they are but if they fit well, they're worth it.

 

regards,

 

Jack

 

PS: After just a few cooks the water tank is already showing signs of crazing. Come on: polymers aren't rocket science!

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2 hours ago, FlashJack said:

 

Thank you for the rack recommendation. They are on the pricey side for what they are but if they fit well, they're worth it.

 

They fit perfectly, smoothly slide in and out of the grooves and are rigid enough that there is no concern of them popping out of the grooves.

 

I'll assume Amazon "down under" has the same return policies as here in Canada, so order one and if it doesn't do the job for you, return it. Yes they are pricey, but they do the job and there isn't an alternative. I ordered 5 different ones before I got these. I returned the others.

 

p

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3 hours ago, FlashJack said:

PS: After just a few cooks the water tank is already showing signs of crazing. Come on: polymers aren't rocket science!

 

Write to customer service, Anova will replace the water tank. They also say they will replace the easily-buckling sheet pan, but so far they haven't done that.

 

I have bought a lot of accessories to fit in the APO, but none of them fits exactly, so I'm waiting to hear from Anova (which will surely occur someday.)

 

For now I'm using the racks which I bought for 1/2 sheet pans, which are a bit too wide for the oven, so they must go in at an angle. They are, however, perfectly adequate holding up chicken wings or thighs, just remember to put the official sheet pan on the bottom of the oven so that it can collect drips.

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1 hour ago, TdeV said:

 

They also say they will replace the easily-buckling sheet pan, but so far they haven't done that.

 

I have bought a lot of accessories to fit in the APO, but none of them fits exactly, so I'm waiting to hear from Anova (which will surely occur someday.)

 

For now I'm using the racks which I bought for 1/2 sheet pans, which are a bit too wide for the oven, so they must go in at an angle. They are, however, perfectly adequate holding up chicken wings or thighs, just remember to put the official sheet pan on the bottom of the oven so that it can collect drips.

They replaced mine:

 

Jo had her tank replaced

 

Check out the racks I recommended in previous post, they do fit exactly

 

p

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@palo, I also have had my tank replaced. I mentioned to customer service at Anova that others had had their pan replaced, and they gave me some waffle about manufacturing delays.

 

The Hamilton racks seem really pricey, but I'll recheck the measurements. Thanks.

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8 hours ago, FlashJack said:

@JoNorvelleWalker

Jo! You made me do it. I bought an APO. What a Sleek Black Beauty.

 

I've only had it a few days so of course I have to buy accessories that suit such a gorgeous thing. I also know you like Team Farr, and I trust your judgement.

 

Will these Team Farr pans work well? I'm concerned about the fit -- it looks like they will just squeeze in but would like that confirmed if you can. The bigger the better but the tolerances are fine.

 

Second, do you have a full-width, slide-in rack recommendation? I can see using the APO for dehydrating and if I'm going to run it for, say, 12 hours I want to make sure it's full. Would like two more racks to maximise capacity. Any thoughts?

 

Best,

 

Jack

 

Jack,

 

My 16x12 inch TeamFar pans fit wonderfully.  The racks of the pans you linked are different from the racks in my pans, but the listed pan size is the same.

 

For dehydrating in the Anova I use mesh Silpats:

(eG-friendly Amazon.com link)

 

 

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I wouldn't go by "listed" sizes as I ordered 5 different ones from Amazon that were the correct size according to the listing, the ones I quoted:

 

https://www.amazon.ca/gp/product/B00H94EPJ2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

 

were the only ones that actually fit in the grooves, which is what I wanted. I did not look for pans as what I had already did the job. I was interested in a rack or "perforated pan" that I could use to keep food elevated, these worked. They are expensive but it seems they are the only ones available and they are of good quality.

 

p

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8 hours ago, TdeV said:

Jo, do the TeamFar pans pop like the original Anova pan?

 

Those 16x12x1 inch TeamFar pans have been known to pop, but not like the horrid anova pan.  I never found it a problem.  The heavier TeamFar pans have never popped for me.

 

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  • 2 weeks later...

When cleaning the Anova (with fume free oven cleaner), do you spray the top of the oven?

 

I sprayed the oven last night (not including the top) which is filthy because I was worried about the oven cleaner mixture on the top electric element. Right now the oven is cold, so I guess I can spray the top, but isn't that less effective?

 

How are you cleaning your oven?

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