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Item 1 of 5
expiredgriznasty posted Nov 8, 2021 12:41 AM
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+ Free Shippingat Anova Culinary
Deal Details
Anova Culinary has Anova Precision Convection & Steam Smart Oven on sale for $509.99. Shipping is free.
Thanks to Community Member griznasty for posting this deal.
Specs:
Thanks to Community Member griznasty for posting this deal.
Specs:
- Size: 1.2 cubic ft
- Water Tank: 1.3 Gal (up to 24 hours continuous steam)
- Exterior: 22.4" x 17.7" x 14.1"
- Interior: 16.9" x 12.4" x 10"
- Overall Range: 77–482°F (25–250°C)
- Overall Power: 1800 W / 120 V
- Top Heating: 1600 W
- Bottom Heating: 700 W
- Rear Heating: 1600 W
- Steam Boiler: 1200 W
- Overall Accuracy: +/- 6°F (3°C)
- Sous Vide Mode Range: 77–212°F (25–100°C)
- Sous Vide Mode Accuracy: +/- 0.5°F (0.3°C)
- WiFi 802.11 b/g/n 2.4 GHz with App Control (download here)
- Sensors:
- Ambient Temperature Sensor
- Wet Bulb Sensor
- Food Probe
- Steam Boiler Sensor
- Steam / Humidity Control
- Multi-Stage Cooking with bake, broil, roast, dehydrate, sous vide and more
Editor's Notes
Written by RevOne | StaffCommunity Notes
About the Poster
Deal Details
Community Notes
About the Poster
Anova Culinary has Anova Precision Convection & Steam Smart Oven on sale for $509.99. Shipping is free.
Thanks to Community Member griznasty for posting this deal.
Specs:
Thanks to Community Member griznasty for posting this deal.
Specs:
- Size: 1.2 cubic ft
- Water Tank: 1.3 Gal (up to 24 hours continuous steam)
- Exterior: 22.4" x 17.7" x 14.1"
- Interior: 16.9" x 12.4" x 10"
- Overall Range: 77–482°F (25–250°C)
- Overall Power: 1800 W / 120 V
- Top Heating: 1600 W
- Bottom Heating: 700 W
- Rear Heating: 1600 W
- Steam Boiler: 1200 W
- Overall Accuracy: +/- 6°F (3°C)
- Sous Vide Mode Range: 77–212°F (25–100°C)
- Sous Vide Mode Accuracy: +/- 0.5°F (0.3°C)
- WiFi 802.11 b/g/n 2.4 GHz with App Control (download here)
- Sensors:
- Ambient Temperature Sensor
- Wet Bulb Sensor
- Food Probe
- Steam Boiler Sensor
- Steam / Humidity Control
- Multi-Stage Cooking with bake, broil, roast, dehydrate, sous vide and more
Editor's Notes
Written by RevOne | StaffCommunity Voting
Deal Score
+35
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Top Comments
https://www.reddit.com/r/producti...&con
I do macros:
https://www.reddit.com/r/bodyweig...?con
And use the Anova Precision Oven (APO) for meal-prep:
https://anovaculinary.c
This isn't some random QVC "12-in-1" magic oven, this is a legitimate residential Combi countertop oven, and some of the features are even better than the $4,000+ in-wall residential Combi ovens! There are like 200+ actually GOOD recipes on their website as well:
https://oven.anovaculin
I've been using mine for a year now & I'm picking up a second one with the Black Friday sale. I do a TON of stuff with mine:
1. Sous-vide
2. Convection-bake
3. Steam-bake breads & proof dough
4. Make yogurt
5. Dehydrate jerky, plus leftover fruits, veggies, herbs, etc.
6. Reheat foods using steam (amazing, more on that in a minute)
7. Giant air-fryer (wings come out awesome!)
8. Toast in bulk
9. Grilled cheese in bulk (great for cooking for a family or roommates)
10. Easy omelets in a pie tin
Plus a ton of other stuff. Air-fried Uncrustables are pretty bomb:
https://www.reddit.com/r/CombiSte...ernu
>>>>> If you ARE familiar with sous-vide, here are the benefits *****
1 - no bath require. It uses steam to generate the same effect as sous-viding in a tub of water. I've compared this 1:1 personally
2 - no bags required. You can just stick stuff like meat on a tray, easy peasy. Although if you want to do a multi-day cook you should use a bag for food safety reasons (ex. like a 72-hour pulled pork)
3 - I do a lot of jarred foods in mini mason jars (egg bites, creme brulee, mini cheesecakes, etc.). You can just stick them in on a tray!
4 - You can do larger items like a full-sized cheesecake, you can use molds to make fun shapes out of eggs, using metal measuring cups to make easy sliders with ground beef, etc.
5 - No having to weigh down bags or get weights or magnets
6 - Looks "normal", not like a science experiment on your counter lol
>>>>> Additional notes *****
First - I would buy this oven solely for the reheating feature. Reheating with steam is GAME-CHANGE for leftovers! Microwaves make the middles frozen & the outsides rubbery; with the APO, it can reheat most foods 90 to 95% as good as the original meal. Just amazing!
Second - there were issues with the water tanks cracking over time from the steam heat. It looks like the updated version has a plastic shield on it to prevent that.
Third - there's a good subreddit here: https://www.reddit.com/r/CombiSteamOvenC
For those who want to invest a little time.
Bread:
https://www.youtube.com/watch?v=94uH2MQ
Also, since you can adjust temp and humidity, you can proof dough near perfect and tweek for any specific dough recipe/hydration/etc.
Roasts (and chicken):
https://www.youtube.com/watch?v=oPmzu-favPk
Meats will have better yield (be nice and juicy, lose less juice, less dried out), nicer brown and crisp, and take less time to boot, all while using a notch lower temperature.
Vegggie: can tweak humidity/heat to get hella great steamed veggies, same for roasted.
The combi's im familiar with do not have to be preheated. I think they are all like that.
Not preheating means less time spent cooking, as well as shorter cooking times. better results. Don't stink up kitchen nearly as much as other electric or gas ovens. It just makes cooking well at home many times a week so much more doable if you understand the oven, and some basic cooking.
This oven is closer to the anti-thesis of all the cooking gimicks you have been subjected too. you just have to take the time to understand it, which isn't neccarily long, just has to be focused.
A poster said 'put pan of water in oven samething' or something close. laughable. Yes you can do that in a standard oven or toaster oven when making custards, cheesecake or whatever. Doesn't have much to do with a combi oven, yet a combi oven would be perfect for that too. Who wants to deal with putting a pan in a standard gas oven, and dealing with preheating and all of that, or puting a pan of water in an electric oven and having to be so careful. That's just limited to things like cheesecake.
I have no pony in your race. Just investing a little of my time for those who are interested in figuring out what this thing is.
You can essentially do sous vide in it without dealing with sous vide setup of filling containers with water, and dealing with vac bags, or getting all the air out of zip lock bags.
Can even do the little PITA things easier, like put hard cold butter in a dish, turn the temp to 160, humididty to (not sure what number), and come back and have melted butter, that looks like melted butter with solids still mixed, not solids seperated like too easy to do in microwave or pan.
bla bla bla
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127 Comments
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Here's the only consumer combi oven available currently at $1300 starting:
https://shop.brava.com/collection...hS
next up, we're talking thousands and thousands of dollars for commercial.
Our community has rated this post as helpful. If you agree, why not thank jeffricks2051
Here is the Sharp Superheating Steam Oven at it's $400(do not buy it, buy the Anova)
https://www.amazon.com/Sharp-SSC0...0080&psc
Even though the sharp version does not let you control humitity, it lets me do many things most home cooks don't do. For instance, can put two eggs in it, set it to warm setting, at 200F for 10 min. The internal egg temp will go from cold 35-40F to about 90F. When I crack the eggs open they are already hotter then room temperature. Then when I make a fried egg, or scrambled eggs, they come out much better, are easier to manage how I want, and takes much less time in the pan. Or can get some frozen dim sum from costco. Put them on a mess pan, with a mesh silicone sheet on top and make perfect steamed dim sum from frozen, with pretty much zero cleanup (silicone mesh). Or put a sweet potato in, set to warm, 250F and let it go for an hour. Then roast in regular oven as normal for shorter time, till done. The enzymes activate at about 170F. They turn the sweet potatoes starch in to sugar. The enzyme deactivates at a higher temperature. So having the sweet potato pass slowly through that temp zone in a steam oven makes the sweet potato taste sweet as a sweet potato pie without adding the sugar. Just cooking slices of sourdough bread in the sharp makes toast taste restaurant quality.
Again, don't get the sharp, get this Anova combi.
On paper this Anova (I have not actually used it yet) is an absolute game changer for anyone that understands food science and food temperatures.
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Honestly - how much more can it dip between now and Black Friday? With chip shortage and all that - is this really likely to dip? How easy is it to get a 15% coupon?
I'm kinda doubting it will come in less on back friday if offered at all. It could happen, but my spidey sense tells me it wont. I've noticed all of november is the real black friday. Last year I got 80% of my great deals throughout november, and on black friday, maybe 1-2 things only.
Here is the Sharp Superheating Steam Oven at it's $400(do not buy it, buy the Anova)
https://www.amazon.com/Sharp-SSC0...0080&psc
Even though the sharp version does not let you control humitity, it lets me do many things most home cooks don't do. For instance, can put two eggs in it, set it to warm setting, at 200F for 10 min. The internal egg temp will go from cold 35-40F to about 90F. When I crack the eggs open they are already hotter then room temperature. Then when I make a fried egg, or scrambled eggs, they come out much better, are easier to manage how I want, and takes much less time in the pan. Or can get some frozen dim sum from costco. Put them on a mess pan, with a mesh silicone sheet on top and make perfect steamed dim sum from frozen, with pretty much zero cleanup (silicone mesh). Or put a sweet potato in, set to warm, 250F and let it go for an hour. Then roast in regular oven as normal for shorter time, till done. The enzymes activate at about 170F. They turn the sweet potatoes starch in to sugar. The enzyme deactivates at a higher temperature. So having the sweet potato pass slowly through that temp zone in a steam oven makes the sweet potato taste sweet as a sweet potato pie without adding the sugar. Just cooking slices of sourdough bread in the sharp makes toast taste restaurant quality.
Again, don't get the sharp, get this Anova combi.
On paper this Anova (I have not actually used it yet) is an absolute game changer for anyone that understands food science and food temperatures.
I haven't considered a Sharp brand anything in years since I thought they didn't regulate any of the products with their name anymore.
half fill the pan with water, food on the grill - you get the same results.
every few years they come out with some new cooking marketing gimmick
20 years ago it was infrared, 10 years ago it's air fry - both same thing, etc.
soon they'll come out with a remake of the george foreman grill
and market that as "cooking with gravity"
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Our community has rated this post as helpful. If you agree, why not thank jeffricks2051
For those who want to invest a little time.
Bread:
https://www.youtube.com/watch?v=94uH2MQ
Also, since you can adjust temp and humidity, you can proof dough near perfect and tweek for any specific dough recipe/hydration/etc.
Roasts (and chicken):
https://www.youtube.com/watch?v=oPmzu-favPk
Meats will have better yield (be nice and juicy, lose less juice, less dried out), nicer brown and crisp, and take less time to boot, all while using a notch lower temperature.
Vegggie: can tweak humidity/heat to get hella great steamed veggies, same for roasted.
The combi's im familiar with do not have to be preheated. I think they are all like that.
Not preheating means less time spent cooking, as well as shorter cooking times. better results. Don't stink up kitchen nearly as much as other electric or gas ovens. It just makes cooking well at home many times a week so much more doable if you understand the oven, and some basic cooking.
This oven is closer to the anti-thesis of all the cooking gimicks you have been subjected too. you just have to take the time to understand it, which isn't neccarily long, just has to be focused.
A poster said 'put pan of water in oven samething' or something close. laughable. Yes you can do that in a standard oven or toaster oven when making custards, cheesecake or whatever. Doesn't have much to do with a combi oven, yet a combi oven would be perfect for that too. Who wants to deal with putting a pan in a standard gas oven, and dealing with preheating and all of that, or puting a pan of water in an electric oven and having to be so careful. That's just limited to things like cheesecake.
I have no pony in your race. Just investing a little of my time for those who are interested in figuring out what this thing is.
You can essentially do sous vide in it without dealing with sous vide setup of filling containers with water, and dealing with vac bags, or getting all the air out of zip lock bags.
Can even do the little PITA things easier, like put hard cold butter in a dish, turn the temp to 160, humididty to (not sure what number), and come back and have melted butter, that looks like melted butter with solids still mixed, not solids seperated like too easy to do in microwave or pan.
bla bla bla
Join The Conversation
Share your experience with the Slickdeals community
Share information with the community. Please follow our Community Guidelines and be kind!