Anova's countertop combi steam oven is out

[Tom_G_l_a_s_g_o_w]

I bought one, I’ve used it twice to heat up bratwurst and then French bread. Still seems to be off gassing.

[Nola_Palomar]

I mentioned a while back I would love the idea of having an Anova Precision Oven. Well, a WB board member contacted me and arranged a splendid bartering exchange! My new Anova is set up a working well. It glitches sometimes requiring me to restart my iPhone but so far the little bit that I’ve used it I am very impressed. One of my sons gave me a wind up rotisserie that fits perfectly inside the Anova. I am roasting a chicken this morning to make chicken tetrazzini tonight. Here are some pic’s.

[K_F_o_l_e_y]

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[MChang]

Actually they clean up pretty good with easy off and a bit of steam.

[K_F_o_l_e_y]

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[K_F_o_l_e_y]

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[K_F_o_l_e_y]

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[B_Davies]

How many of you all use 100% humidity? My GF knows I’ve wanted the Anova ever since they did demo’s of it pre-release. We have a steam oven already do you think Anova does anything other than precise temperature better than others?

[MChang]

Coincidently, the first report today that they are shipping ovens with the redesigned tank with heat shield. A little neater than my shield!

APO new water tank - Album on Imgur

They sent me a replacement last week and it was the old one… I’m sure it’ll be broken again soon.

[MChang]

How many of you all use 100% humidity? My GF knows I’ve wanted the Anova ever since they did demo’s of it pre-release. We have a steam oven already do you think Anova does anything other than precise temperature better than others?

All the time. I haven’t used other steam ovens, so idk how it compares.

[B_Davies]

How many of you all use 100% humidity? My GF knows I’ve wanted the Anova ever since they did demo’s of it pre-release. We have a steam oven already do you think Anova does anything other than precise temperature better than others?

All the time. I haven’t used other steam ovens, so idk how it compares.

Our steam function sort of will still brown things. So if I put hot dog buns to steam in there will be a little crispness to them. I don’t mind at all, but when we’re talking about dessert this can be a problem if it’s supposed to have no browning like some of the Chinese coconut jellies we make fairly often. We end up using a regular stovetop steamer for that.

[MChang]

How many of you all use 100% humidity? My GF knows I’ve wanted the Anova ever since they did demo’s of it pre-release. We have a steam oven already do you think Anova does anything other than precise temperature better than others?

All the time. I haven’t used other steam ovens, so idk how it compares.

Our steam function sort of will still brown things. So if I put hot dog buns to steam in there will be a little crispness to them. I don’t mind at all, but when we’re talking about dessert this can be a problem if it’s supposed to have no browning like some of the Chinese coconut jellies we make fairly often. We end up using a regular stovetop steamer for that.

The anova won’t unless the temperature is over 212. I usually use 100% steam at 150-175 to reheat leftovers.

I’ll use some percentage of steam during baking things or cooking stuff like chicken thighs to cook faster and moisten them.

[B_Davies]

All the time. I haven’t used other steam ovens, so idk how it compares.

Our steam function sort of will still brown things. So if I put hot dog buns to steam in there will be a little crispness to them. I don’t mind at all, but when we’re talking about dessert this can be a problem if it’s supposed to have no browning like some of the Chinese coconut jellies we make fairly often. We end up using a regular stovetop steamer for that.

The anova won’t unless the temperature is over 212. I usually use 100% steam at 150-175 to reheat leftovers.

I’ll use some percentage of steam during baking things or cooking stuff like chicken thighs to cook faster and moisten them.

Oh I’ll try that. Thanks that makes a lot of sense… it auto sets at 350 when you hit the steam button.

[Tom_G_l_a_s_g_o_w]

How many of you all use 100% humidity? My GF knows I’ve wanted the Anova ever since they did demo’s of it pre-release. We have a steam oven already do you think Anova does anything other than precise temperature better than others?

All the time. I haven’t used other steam ovens, so idk how it compares.

Anova is larger, my CSO wouldn’t fit a half sheet pan. APO is more precise and programmable, but much larger.

[K_F_o_l_e_y]

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[Tom_G_l_a_s_g_o_w]

Anova is larger, my CSO wouldn’t fit a half sheet pan. APO is more precise and programmable, but much larger.

It will only fit jelly roll or quarter-sheet pans, not half-sheet.

Right, quarter sheet the half sheets are what home cooks think of as sheet pans. The 1/8ths will fit the CPO.

[Tom_G_l_a_s_g_o_w]

Came out well used a 9” cake pan.

[Chris_Crutchfield]

I believe I read that Kenji (Serious Eats) has moved almost everything in his restaurant to combi oven. I am just not ready for another MAJOR appliance. At least my sous vide stick is easy to shove in the pantry when not in use.

You’re talking about Wursthall, right? When I visited a few years back I saw they had a huge rack of 20 or so sous vide tanks running simultaneously. If they switched everything over to combi ovens that is certainly an interesting shift.

[K_F_o_l_e_y]

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[Chris_Crutchfield]

I believe I read that Kenji (Serious Eats) has moved almost everything in his restaurant to combi oven. I am just not ready for another MAJOR appliance. At least my sous vide stick is easy to shove in the pantry when not in use.

You’re talking about Wursthall, right? When I visited a few years back I saw they had a huge rack of 20 or so sous vide tanks running simultaneously. If they switched everything over to combi ovens that is certainly an interesting shift.

According to this tour of Wursthall by Kenji in Sept 2020, they have two Winston CVap ovens to do “baggless sous vide” of their sausages at 140°F/100% steam x >45min (hold), which are then seared off on flat top grill to order. They also use them to pre-cook chicken according to the video.

At about 16:40 he mentions that they don’t use vacuum bags for cooking (presumably sous vide) anymore, since they do everything in the CVap now. So I guess that confirms it.