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Anova Precision Oven


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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!

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On 11/22/2022 at 1:00 PM, JoNorvelleWalker said:

 

No, no need.

 

Edit:  Think of the interior of the oven as a big sous vide bag.

 

I was at the Rational demo centre in Gatineau a couple of years back and they did a sous vide demo in one of the combi ovens.  The way they explained it was since the inside of the oven was sealed up and full of the steam it is considered a sterile environment like the sous vide bags.  As long as you don't open and close the door during the sous vide process it works great!  

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After I wrote the above post, the oven arrived!  It has been unpacked and is resting comfortably on it's very own little table.  It is currently busy baking the 2nd Swirled Jam Cake I have made in my life.  Thank you @blue_dolphin for the recipe.

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I have tried the oven a few times now, and my limited experience has been good except for the time when I made pizza. Operator error was such that my freshly baked pizza decided to stick to my pizza stone and said pizza landed on the lower oven rack.  It wasn't pretty.

 

I do have a couple of questions:

 

Is there a guideline for how much steam to use and when?

Is there a guidelines for where the rack(s) should be when baking/roasting etc.?

I have been assuming that since this is a convection oven, the temperature needs to be adjusted downwards.  I have had mixed results with this.  Should I be adjusting it?  Only when using the rear fan only?

When do you use the oven with both top and bottom elements on?  The skinny little booklet that comes with it doesn't say.

I presume all baking, including pies and cookies are done with only the rear element on?

 

My only quibble so far with the oven is not the oven itself but with the instruction booklet.  I would have liked more/better instructions.

 

 

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52 minutes ago, ElsieD said:

I have tried the oven a few times now, and my limited experience has been good except for the time when I made pizza. Operator error was such that my freshly baked pizza decided to stick to my pizza stone and said pizza landed on the lower oven rack.  It wasn't pretty.

 

I do have a couple of questions:

 

Is there a guideline for how much steam to use and when?

Is there a guidelines for where the rack(s) should be when baking/roasting etc.?

I have been assuming that since this is a convection oven, the temperature needs to be adjusted downwards.  I have had mixed results with this.  Should I be adjusting it?  Only when using the rear fan only?

When do you use the oven with both top and bottom elements on?  The skinny little booklet that comes with it doesn't say.

I presume all baking, including pies and cookies are done with only the rear element on?

 

My only quibble so far with the oven is not the oven itself but with the instruction booklet.  I would have liked more/better instructions.

 

 

 

Do you have the app?  Plenty of guidance on steam and rack position.  For example one chocolate chip cookie recipe calls for rack position 3, 190.6C, rear heat, 10% steam.

 

 

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

 

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11 minutes ago, JoNorvelleWalker said:

 

Do you have the app?  Plenty of guidance on steam and rack position.  For example one chocolate chip cookie recipe calls for rack position 3, 190.6C, rear heat, 10% steam.

 

 

 

Thank you.  I am a dummy.

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On 11/27/2022 at 9:13 AM, ElsieD said:

I have tried the oven a few times now, and my limited experience has been good except for the time when I made pizza. Operator error was such that my freshly baked pizza decided to stick to my pizza stone and said pizza landed on the lower oven rack.  It wasn't pretty.

 

I do have a couple of questions:

 

Is there a guideline for how much steam to use and when?

Is there a guidelines for where the rack(s) should be when baking/roasting etc.?

I have been assuming that since this is a convection oven, the temperature needs to be adjusted downwards.  I have had mixed results with this.  Should I be adjusting it?  Only when using the rear fan only?

When do you use the oven with both top and bottom elements on?  The skinny little booklet that comes with it doesn't say.

I presume all baking, including pies and cookies are done with only the rear element on?

 

My only quibble so far with the oven is not the oven itself but with the instruction booklet.  I would have liked more/better instructions.

 

Dear Elsie,

 

I don't use the APO app (except to cook toast). Everything else I do from the front of the machine; that's because I wanted to understand how the machine works.

 

I keep notes of my cooks in a Diary (thanks @rotuts)

https://forums.egullet.org/topic/162176-cooking-diary-anova-precision-oven/

There is even a printable form in here which you can print out and keep notes for each type of dish you try.

 

Print out various guides to convection steam ovens (Cuisinart, Wolf) as well as CSO info from eGullet compiled by @Okanagancook. Read these when making something new. PM me if you want these pdf files.

 

Keep electronic notes of good ideas and good recipes. I use Evernote. I have quite a few recipes, so you could just ask for what you're curious about  . . . 😀   We could start a Greatest Hits collection!

 

On 11/27/2022 at 9:13 AM, ElsieD said:

Is there a guideline for how much steam to use and when?

 

Someone recently posted they did vegetables at 100% steam. I reheat bread at 10% steam. You're going to get tired of this, but "you'll start to work it out". I'm still learning (lots). Since my oven was replaced, it's now more efficient, so I use lower steam.

 

On 11/27/2022 at 9:13 AM, ElsieD said:

Is there a guidelines for where the rack(s) should be when baking/roasting etc.?

 

Start 2nd rack from the top, except when you specifically want browning.

 

On 11/27/2022 at 9:13 AM, ElsieD said:

I have been assuming that since this is a convection oven, the temperature needs to be adjusted downwards.  I have had mixed results with this.  Should I be adjusting it?  Only when using the rear fan only?

 

The idea of adjusting downwards is an attempt to make a convection oven more translatable to a regular oven. The convection steam oven is totally different, so forget adjusting downwards, start a new scale just for this tool.

 

On 11/27/2022 at 9:13 AM, ElsieD said:

When do you use the oven with both top and bottom elements on?  The skinny little booklet that comes with it doesn't say.

 

I mostly use the Rear convection, or Rear convection and Upper broiler. If you actually want browning, sometimes you need to turn the Rear convection off.

 

On 11/27/2022 at 9:13 AM, ElsieD said:

I presume all baking, including pies and cookies are done with only the rear element on?

 

No idea. @JoNorvelleWalker might know.

 

Some useful links for the app:

For general browsing for things to cook in the oven, https://oven.anovaculinary.com/

 

 

 

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Since @TdeV asked, the only thing I can possibly help with is baking bread.  However one of my upcoming projects is figuring how to bake cookies in the APO.  Previously all of my cookie baking has been in the big oven.

 

Now ask me about the joy of hard boiled eggs.

 

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

 

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12 minutes ago, JoNorvelleWalker said:

Since @TdeV asked, the only thing I can possibly help with is baking bread.  However one of my upcoming projects is figuring how to bake cookies in the APO.  Previously all of my cookie baking has been in the big oven.

 

Now ask me about the joy of hard boiled eggs.

 

 

What is the joy of hard boiled eggs?

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3 minutes ago, ElsieD said:

 

What is the joy of hard boiled eggs?

 

From last night's dinner...

IchiranRamen12022022.jpg

 

Egg cooked by the APO boiled egg recipe.  Finest boiled egg I have made.

 

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

 

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@TdeV. Thank you so much for your detailed post.  I have  adequate copies of the diary forms and will be using them.  I am, of course, still figuring things out.  Last night i learned NOT to use the upper and lower heating elements whenmaking a chicken casserole dish that had stuffing on the top.  Stuffing was, ahem, slightly burnt.  I have saved the wolf  manual in bookmarks.

 

Tonight i am trying the sous vide function for the first time.  I needed a cooked pork tenderloin for nasi goreng and decided to sous vide the meat, rather than cooking it the usual way.

 

Thanks again for your help.

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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.

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

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

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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.

 

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

 

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