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Anova Precision Oven


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I've had to replace both my CSO and my Breville SMA, both under warranty.  The current ones are working fine, and I have a back-up CSO.

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I'm not sure if my APO failed or if I broke it. But a warranty issue regardless.

 

I have no knowledge of the door ever being slammed open (thus breaking the hinge). Nor of there being anything amiss with the oven before that day.

 

The APO smelled bad, so I cleaned with oven cleaner. The online Anova instructions said to wipe down to remove oven cleaner, then heat to 300°F, meanwhile to open the oven door and spray in some water to rinse down the walls. Which I did but the oven still smelled of oven cleaner, so I sprayed in some more water. Maybe a few times.

 

The plastic container for water melted (a hole) about 2/3 up (fortunately water level low). But I don't know exactly why. I was not clear if the door wasn't closing and thus the heat leaked and melted the water container, or if my spraying water inside the oven caused the steam to shoot out and melt the water container, or if my spraying water wasn't fully contained in the oven and thus "overshot" the edge and then the heat of the oven melted the water container.

 

Anova was prompt in reply and they agreed to replace the oven. I don't expect they will ever tell me why it occurred.

 

Replacement APO has arrived. The new water container is shielded by a thick layer of black plastic. See photo in Jon S's post

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On 3/8/2022 at 1:11 PM, JoNorvelleWalker said:

 

Anova has decided that they need to replace my oven.  @TdeV, how did you get your oven back to them?  Did you keep the original shipping box?

 

 

I had my old box & foam but they also offered to send me the new one so I’f have proper snug packaging for the old one.

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I came home tonight to an anova on my doorstep.  I got it up a flight of stairs.  The oven is now unboxed and resting in the living room.

 

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

 

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2 hours ago, JoNorvelleWalker said:

I got it up a flight of stairs.

 

Well done Super girl. It is definitely heavy and unwieldy!!!

p

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27 minutes ago, palo said:

Well done Super girl. It is definitely heavy and unwieldy!!!

p

 

Note, I didn't say I'd gotten it to the kitchen counter yet.

 

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

 

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For anyone who has had their APO replaced,

 

Are you finding the steam oven more efficient?

(Both dishes I made tonight became soaked with water).

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1 hour ago, TdeV said:

For anyone who has had their APO replaced,

I just got my replacement set up and haven't used it with steam yet. It arrived just in time, my CSO started leaking yesterday. 

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On 3/24/2022 at 6:50 PM, TdeV said:

For anyone who has had their APO replaced,

 

Are you finding the steam oven more efficient?

(Both dishes I made tonight became soaked with water).

@TdeV, I used the sous vide function on some ribs (too rainy and cold to smoke or grill). As best I can tell, the new oven might get a bit steamier than the original. 

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For some years (8 or 10), I've made pork shoulder roast in the sous vide at 133°F for 3 days.

 

However, my neighbour is a barbecue meister and does fabulous things with pork shoulder steak. It is seasoned with a dry rub. And I'm sure it is not cooked for long.

 

I have now purchased three 3/4" pork shoulder steaks.

 

Any idea how to quick-cook in the APO with some browning?

 

(I have no barbecue).

 

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1 hour ago, TdeV said:

For some years (8 or 10), I've made pork shoulder roast in the sous vide at 133°F for 3 days.

 

However, my neighbour is a barbecue meister and does fabulous things with pork shoulder steak. It is seasoned with a dry rub. And I'm sure it is not cooked for long.

 

I have now purchased three 3/4" pork shoulder steaks.

 

Any idea how to quick-cook in the APO with some browning?

 

(I have no barbecue).

 

 

These are really meant for pan grilling or grilling on a grill. Or - does the APO broil?

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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1 hour ago, weinoo said:

These are really meant for pan grilling or grilling on a grill. Or - does the APO broil?

 

Mitch, tonight I did salmon filet, slathered with homemade mayo, 2nd rack, Top and Rear (convection) elements, 400°F, 40% steam, for 8 minutes. Should have been 6 or 7 minutes.

 

I don't know much about pan grilling (beyond a hot hot pan, 30 seconds per side after sous vide).

 

 

Edited by TdeV
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21 minutes ago, TdeV said:

 

Mitch, tonight I did salmon filet, slathered with homemade mayo, 2nd rack, Top and Rear (convection) elements, 400°F, 40% steam, for 8 minutes. Should have been 6 or 7 minutes.

 

I don't know much about pan grilling (beyond a hot hot pan, 30 seconds per side after sous vide).

 

 

I do a lot of fish and chicken like this too; moderately hot oven and moderate amounts of steam. I often like it better than sous vide. I’ve learned with that much steam 350 -375 cooks about as fast (or faster!) than 425 in a dry oven. 

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  • 2 weeks later...

Usually I sous vide pork shoulder roast at 133°F for 3 days.

My barbecue meister neighbour has delivered pork shoulder steaks  which have been done in minutes on the barbecue. I don't have a barbecue.

 

Scott Heimendinger at Anova website says this about doing 1 inch steak in the APO where beef at medium rare is measured at 124°F with the probe. Note: probe temp set 2°F lower than finish temp. And " Set the oven temperature 15°F (7°C) higher than the target temperature."

 

My pork shoulder steaks are approx 5/8inch (16mm) thick.

 

What temperature should I set the probe?

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  • 2 weeks later...

So I’ve managed to hold of buying the oven and I’ve been watching this thread and also looking at the issues that have cropped up. 
 

‘’I’m still seriously considering it, but just wondering if it’s worth it? Does people find it does what it says on the tin? And does it do it well?

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On 4/17/2022 at 2:02 PM, TdeV said:

Usually I sous vide pork shoulder roast at 133°F for 3 days.

My barbecue meister neighbour has delivered pork shoulder steaks  which have been done in minutes on the barbecue. I don't have a barbecue.

 

Scott Heimendinger at Anova website says this about doing 1 inch steak in the APO where beef at medium rare is measured at 124°F with the probe. Note: probe temp set 2°F lower than finish temp. And " Set the oven temperature 15°F (7°C) higher than the target temperature."

 

My pork shoulder steaks are approx 5/8inch (16mm) thick.

 

What temperature should I set the probe?

 

That sounded like some sort of high school algebra question!

 

What I can say is that medium rare is not 124℉ - it's more in the range of 130℉ to 135℉ - so a probe set to 128℉ or so should work nicely.

 

I don't like pork cooked that low - prefer it int the range of 140 - 145 for chops/steaks.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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I took the plunge Inspired by both the fact that I have moved and have a better place for the oven, and the Mother’s Day sale. It is on my counter chugging away but I’m a little worried because I don’t see steam on the sous vide mode

 

I usually use bagged sous vide To make cat food that is sterilized But not raw. I want to keep using the bags because it’s An incredibly simple way to cook the chicken without mess and only open the bags when it’s time to grind the chicken bones liver and hearts

 

I’m cooking at 140°F for an hour and a half. How do I know the steam function is working?

 

Also how important is distilled water. We live in New York City where the water Is pillow soft. Until the move, I kept an aquarium and Had to boost GH hardness to keep the plants happy. This is Catskill mountain water and doesn’t have much in it.

 

 

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