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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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https://oven.anovaculin
Comments suggest up to 14 pounds turned out great.
Duck
https://oven.anovaculin
Our community has rated this post as helpful. If you agree, why not thank jeffricks2051
- 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!thermometer gets food past danger zone quickly, also saving cooking time. then finesses last stage of cooking with more gentle temp. beef proteins do start denaturing (texture change from blubber to textur you want) at about 110F. and thats a very early figure. So you can heat at higher temp than that till meat gets to at least that temp.
I wrote a great really long post, then my browser burped and I lost it.
I'll just leave you with that for now. might answer more later. might not
Our community has rated this post as helpful. If you agree, why not thank kaidomac
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
I bought a Breville Smart Oven Air, then added the Anova Precision Oven. I'm replacing the BSOA with a second APO on this sale because I need MO POWA haha
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thermometer gets food past danger zone quickly, also saving cooking time. then finesses last stage of cooking with more gentle temp. beef proteins do start denaturing (texture change from blubber to textur you want) at about 110F. and thats a very early figure. So you can heat at higher temp than that till meat gets to at least that temp.
I wrote a great really long post, then my browser burped and I lost it.
I'll just leave you with that for now. might answer more later. might not
- 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!https://www.amazon.com/gp/product/B00H94EPJ2/
I also have a thin steel GriddleGrate:
https://www.grillgrate.
Baking Steels are available:
https://anovaculinary.c
I use my microwave all the time so I can't really comment on it as a replacement. There's no like 60-second nuke function tho, as at minimum you have to preheat the oven. There are a bunch of people on the subreddit who have replaced their microwave, but I personally haven't as I use mine a ton haha.
Yes, it can fully replace a sous-vide stick. I've compared all of my standard recipes to it at this point (I've had my APO for 13 months so far).
SV Express works a little differently than that: the probe monitors core temp. The goal is to get the food up to temp evenly, so you can run it at a higher temp to speed up the process. It's a time-based thing, i.e. if you were to cook a 1" thick steak at like 131F, you could set the oven temp to 150F & cut the cooking time from 60 to 30 minutes, no guessing required because you've got the info from the probe because your food is bagless!
https://anovaculinary.c
I love my APO for meal-prepping. Buying a second one with the Black Friday discount lol. Just fantastic!
It's hard not to compare it to a 12-in-1 QVC type of oven because it's a totally new animal thanks to the wet bulb technology:
https://anovaculinary.c
"Bagless, bathless sous-vide cooking" is what sold me on it. And steam-reheating of leftovers has made me fall in love with it haha!
https://oven.anovaculin
https://oven.anovaculin
Workflow is:
1. Dry brine (1 to 3 days ahead)
2. Cook (30-min-ish prep + 1.5 hours cooking)
3. Let rest 30 minutes after cooking
So basically just prep it ahead of time & then plan on 2.5 hours total for the bird. Comments say to add an extra hour if you do a larger 13-pound bird.
FWIW, I did turkey tenderloins last year & they came out PHENOMENAL! We're doing it again this year. Sooooo good! Did them Sous-vide then a cast-iron pan sear with spices.
1. I have a Panasonic FlashXpress IR toaster & use that for toast (1 to 4 slices), plus bagels etc. because it pretty much instantly preheats & only takes 2 or 3 minutes to get as dark as I like it.
2. The APO can toast. But it takes way longer...preheat time plus cook time. So like 5 minute preheat maybe plus 8 minutes to toast.
3. The toast comes out like what I call "hotel toast". It doesn't really get brown, but it gets crispy. You can do crispy (0% humidity) or crispy-chewy (10% humidity...we really like this). They have a good article on it here:
https://oven.anovaculin
4. It's really good for doing bulk toast, like for a family, because you can do a dozen slices easily on the two racks. Or more if you buy an extra rack haha. Also great for frozen Eggo waffles, they come out awesome!
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Share your experience with the Slickdeals community
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