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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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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.
As you said they always had 15% coupon via email, but they removed it now and made this deal which is exactly same.
It will ONLY connect to 2.4ghz WiFi networks, and a WiFi connection is more or less required.
Programming needs to be done from the app; the on handle controls are limited — but even that has improved with firmware updates.
The metal pan it used to come with would flex terribly and make a loud BANG. The new ones have a better pan.
If you want to use your own or other pans, then jelly roll is the size you'd need.
I was an early adopter at full price. No regrets.
This type of oven(current breville) is our most used appliance in the house hold. Our main oven takes forever to heat up. I believe the ANOVA is near instant preheat like most combi ovens as well?
Also if you tend to have leftovers this will easily be the best way to reheat stuff. I tend to be a leftover snob and jump through a ton of hoops to reheat. With the humidity and temp settings this will never dry out any leftovers.
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It has changed how we cook as much if not more than the first sous vide cooker. Takes a little to get your head around it's capabilities, but wow is it good.
It replaced the sous vide cooker, air fryer, and in most cases, the oven itself. We use it almsot every day.
Put a potato in, add the probe, set steam to 100%, set temp to 350. Wait for internal temp to hit 205, pull potatoes, brush with ghee, turn steam down to 0, turn oven to 450, crisp for 450.
Amazing. It's stupid, you'd think "oh, that's just a potato", but it's a flawless potato.
Lobster tail, steam @ 212 for 2 mins, remove from shell, then set to 149, probe temp of 135. Amazing as well. Conceptually, it's Delta cooking, which is cooking at a higher temp, but with a probe. So you get some textural variations in the food, but still have a high degree of control.
And this is before you get to the really neat stuff, like using it as a proofing drawer for bread, then cooking with steam to set the crust, then high temp to crisp.
Or even simple stuff, like making chicken nuggets without heating up the house.
Really great appliance. Some early growing pains tho. The first pan it came with would make a scary clang sound when it came to temp. We had a whirry fan in our first unit too but they replaced it with no fuss.
Long story short, amazing appliance, and well worth the money.
I use it every day,, and have cooked everything from a giant prime rib roast (perfect medium rare), sour dough loaf with no need for a Dutch oven, to perfect lavender lemon macarons and perfectly poached eggs.
Any questions, ask away.
BTW, studying Sous Vide to get a grasp of food temperatures is a game changer of how you cook and grill at home. Studying food temps, like temp veggies turn green, temp egg yoke sets, temp egg yoke starts smelling like sulfur (don't want that). Temps the proteins set up in beef (spoiler: one protein at about 120-130, where the beef texture will go from blubbery to where you want, another protein sets at about 140-145 which makes the beef tough like leather (don't want that). These are laymans temperatures. Technically, the temps are lower, but the setting doesn't happen instantly.
They way fast food and most restraunts treat customers now a days is also a compelling reason to become a great home cook. Also, much healthier because you control exactly what is in recipes. Fried rice with with 50% more veggies, and 50% the amount of rice is delicious. That's a pan thing, but good example.
- I can cook 6-8 steaks in my 18-quart sous vide container using a steak rack. How many racks does the oven come with? Have you tried cooking with multiple racks? Is it practical?
- I only see 2 accessories being sold for it by Anova: perforated pan and baking steel. How easy is it to buy pans, extra racks that fit into the grooves, etc.?
- Is it practical as a microwave replacement? How long does it take to reheat a bowl of soup from the fridge, for example?
- Can it truly replace a sous vide stick? One of the points of SV is that water is a better heat conductor than air. So, foods in a water bath pass the "danger zone" faster, which is good from a safety standpoint. But, for the same reason, it's not advisable to cook foods with a cavity (like whole chicken) in SV. Does this oven solve that problem?
- Can you program the oven to switch to a different mode automatically when the probe reaches a certain temp? Or do you have to monitor the probe temp and switch the modes yourself?
- I saw some articles on the Anova website about "sous vide express", which is cooking with a probe at a "slightly" higher temp to speed up the cooking process. Doesn't it negate the whole point of SV which is that the entire piece never goes above the set temp?
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- I can cook 6-8 steaks in my 18-quart sous vide container using a steak rack. How many racks does the oven come with? Have you tried cooking with multiple racks? Is it practical?
- I only see 2 accessories being sold for it by Anova: perforated pan and baking steel. How easy is it to buy pans, extra racks that fit into the grooves, etc.?
- Is it practical as a microwave replacement? How long does it take to reheat a bowl of soup from the fridge, for example?
- Can it truly replace a sous vide stick? One of the points of SV is that water is a better heat conductor than air. So, foods in a water bath pass the "danger zone" faster, which is good from a safety standpoint. But, for the same reason, it's not advisable to cook foods with a cavity (like whole chicken) in SV. Does this oven solve that problem?
- Can you program the oven to switch to a different mode automatically when the probe reaches a certain temp? Or do you have to monitor the probe temp and switch the modes yourself?
- I saw some articles on the Anova website about "sous vide express", which is cooking with a probe at a "slightly" higher temp to speed up the cooking process. Doesn't it negate the whole point of SV which is that the entire piece never goes above the set temp?
I appreciate your inputs!Join The Conversation
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Share information with the community. Please follow our Community Guidelines and be kind!