DAD20
Great deal on the Anova Steam Oven - just ordered one myself!
Steam Oven, Sous Vide, Air Fry, Convection Bake etc.. etc..
Anova Precision Oven $680 (Was $939) Delivered @ Anova Culinary
950
Stzaa83 on 07/06/2022 - 08:59 anovaculinary.com (6752 clicks)
Last edited 07/06/2022 - 09:57 by 1 other user
Last edited 07/06/2022 - 09:57 by 1 other user
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If you 'Add to Cart', it will be updated with 220V
Anyone own one of these? Is it hard to clean? Does it leave a mess with all that steam encapsulating the entire oven cavity?
Yeah more first hand experience would be nice!
Didn't know I needed a new oven but this promo page got me kind of interested. Gotta admit, I'm pretty shit at roasting chicken in the oven (and my oven sucks), it's fine but definitely I have the issues listed.
excess steam comes out of a hole at the bottom and mostly collects in a drip tray.
Cleaning is reactively easy. There is an exposed element at the top but the rest pretty much just steel. Us a spray on wipe off type cleaner.
Great unit especially at this price.
Bagless sous vide and the ability to program via the app are both great. For instance you can bake with steam for either a period of time or when the temp probe reaches the desired temp and then turn the steam off and the temp up to crisp the outside.The steam makes it much easier to clean. I follow these steps https://www.youtube.com/watch?v=PTBh0TVmcZQ and purchased the exact product she uses. Everything just wipes off even after months of not cleaning and looks good as new.
Can't say the same for my Breville Smart Oven. Although part of the issue with that is its design makes it hard to get in and clean it. The Anova is a bit bigger and has flatter walls and fewer protruding elements which make things a lot easier.
I notice in the video the rear plate seems to be held on with screws. Can it be removed for thorough cleaning?
I got an Anova oven in March. Caveat - my current oven is a heap of rubbish.
I love my Anova. I pride myself on my cooking, and i've done so much in the Anova - it is wonderful that I can rely on it. Great sous vide steaks this weekend, absolutely buttery smooth.
If you have the countertop space and the cash, go for it - especially at this price.
I have their sous vide stick and it makes great steaks. I wish I had the room for this because the sous vide without the bag feature looks interesting.
Now if I didn’t need the microwave……
I am seriously considering this because you can reheat food too. Apparently any microwave safe container will work, it reheats at a low temp together with steam.
Might take a little longer but the comments I've read say it tastes a better.
You'd be better off replacing your oven with this oven wouldn't you? rather than replacing the microwave
Got a 90cm built in oven that is still pretty decent, microwave and air fryer are getting pretty long in the tooth so was thinking of replacing both of them with this oven.
Then I'll have a built in oven, a precision/combi-oven, an instant pot, a thermomix and a deep fryer….lol. The addiction of buying appliances is real.
@iampoor: I'm about to build a new kitchen, so I'm thinking just skipping the built in oven and putting this in. I'll be honest, built in ovens are overpriced, more work to replace when they screw up, and adding features to them the price goes up exponentially. If you wanted these features in a built in you will be spending 5 grand, where's the logic in that?
@Jackson: If you could that would make sense, mine came with the house so not much choice there.
Have to say that with a 90cm oven I'm not seeing much benefit over a 60cm oven, baking trays that you can get at the shops cater to the 60cm oven, can't just buy two and expect to fit it in a 90cm oven. Ended up with two quarter sheet trays which fit in the oven but lots of space still wasted..
@Jackson: If I was doing a new kitchen I would have two of these. Steam veges in one and bake or fry in the other
@dak61: The only thing making me hold off is the fact it doesn't have racks, I get that having racks might not be that compatible with being "precision cooking" but sometimes you do want to put two tray of stuff in
I have one and it is the best thing I have ever bought for my kitchen.
any comments on how easy it is to clean?
oof great price. I was looking at getting one of these down the line but this is very tempting.
680.. far out …
wait, DAD20? Is it father's day already? I still haven't recovered from the last mother's day! :(
(love you dad)It’s Father’s Day in the U.S
In the US, Father's Day is the third Sunday in June
For the majority of the world, they have Father's Day in June
I'd love one of these but have nowhere to put it.
I like kitchen gadgets but there's a limit to where they all go!
Didn't know I needed this until now! Thanks OP
I am on my second unit of the APO now and can say it is the best thing since sliced bread . My first unit had its Halogen globe fail after 18months of use . I purchased a new globe and tried to change it but the gasket on the globe housing had perished. I contacted Anova hoping to obtain a new gasket and they sent me a brand new Oven (fantastic customer service) . Could not recommend this Oven more highly, I use it for all my daily cooking and barely ever use my built in oven now. The Steam ,Sous Vide and Temp Probe cooking add a new dimension to how you normally cook. I had a Breville Smart Oven/ air fryer prior to this and there is just no comparison with capacity, functionality and versatility.
Just for the record I am in no way associated with Anova CulinaryThis is just what I needed. Wife and I have been trying to buy a breville smart oven but they make several versions of this, with the dehydrating capable one only being sold for the American market. The anova always came up but not at a price within our budget. Thanks!
We currently have the breville too, just working out whether this will do (+ more) what the breville currently does.
How does it go with toasting simple sliced white bread bought from the supermarket?Simple toasting is fine (do my garlic bread in there) Pizza cooking is fine . it covers all the functions of the Breville in my opinion plus much more. I was frustrated with the capacity of the Breville. This now combines my Previous Breville Smart Oven functions plus My old Anova immersion stick Sous Vide + Steam +Probe + Capacity. Reheating leftovers is brilliant with the reheating takeaway program on the app because it does it with the precise temp accuracy of sous vide + steam the food does not dry out or change from its original texture. Poached eggs @63 degrees in their shells just on the rack are absolutely perfect every time.
Do you still own a microwave oven?
@plentifoo: Yes although I had a large LG Convection microwave originally I have since changed it for a small compact LG (microwave only) as this covers my needs now and frees up counterspace
@eilsel: I'm tight on space and currently have a terrible gas oven in a rental. I could remove my microwave for this, but I'm wondering if it's doable? Why do you keep your microwave?
@WallybR: keen to know this too. Trying to convince myself that this could replace a microwave.
My partner has been bugging me to get a microwave for ages, but we've just dealt with it by using the oven or induction top to re-heat food etc.
In the CNET review that was posted below, it says to use distilled water to avoid doing regular descaling maintenance. What's been your experience with this? Living in VIC/ACT - I don't think our quality of tap water is that bad, but keen to get your thoughts (or anyone else's) on this situation.
Unfortunately, I don't have any filters, so I'd be just using tap water (I know I could buy filters, but I'd rather not).
I personally haven't used distilled water in the APO being from Melbourne the water quality is good and I have a twin under bench water filter for drinking water and I use that for the Oven. The Oven doesn't consume a terrific amount of water and I have never had the descale light come on to descale. If you don't have or want under bench filters you could always buy a Britax Filter Jug that you can keep in the Fridge door for filling/topping up.
Can vouch for anova’s customer service. My first unit had a loud fan noise and i reported it to anova. They immediately sent a replacement unit even before i could send out the defective unit.
I’m sold by this comment.
I loved sous vide cooking, but wasn't a fan of plastic + heat and eventually gave up.
Can anyone comment how well the bag-less sous vide works? Does it use steam to do the cooking? Do dry marinades fall/melt off the produce when using it?
It says to top up with distilled water, so am I right to assume the machine doesn't support a descaling process if needed?
Bagless Sous Vide has worked just fine for me the same as with my Sous Vide stick although I haven't Sous Vide with any marinades. The added facility of sous vide cooking combined with Temp Probe to core temperature works well. Chicken breasts Bagless Sous Vide are perfect
- You just put the rubbed/marinated steak on the oven tray provided and set the oven mode to 'sous vide' function. Choose the temp and the time and you're ready to go.
- The steam is optional for cooking. When I used sous vide mode, I didn't use the steam from my experience
- There was a small amount of juice that pooled on the bottom of the steak when I was done but that didn't result in any loss of flavours or anything and the dry rub that I put didn't fall off.
- It does support descaling process, it is there in the manual. However, I just use distilled water for less hassle/maintenance.
Damnit. I was hoping to save a few bucks today. Thanks for the reply!
I would really just want to know if it'll do what we are currently doing weekly for eggs with the stick : 75degrees/13minutes sousvide eggs
If you get a good result for eggs at those temps with the stick you can get the same result in the oven with bagless sous vide at the same settings . I have not tried this setting myself as I always used 63deg @ 45 mins with the stick and use the same settings + 100% humidity in the Anova Oven. Once they are done you can drop the sous vide temp to 50 Degrees and keep them on hold for an hour or so if you need to.
thanks but I didn't want to wait 45mins for my eggs in the morning :-)
I'll stick with the 2 step boiled water + anova stick method until I finally nail this down in the to-be-arriving APO@mickeyjuiceman: Well, simplicity is the key otherwise there is no win
Option 1 : If the always plugged in, water tanked APO can competently do SV egg if and when I want SV eggs when we wake up in the next morning without a 45minute wait = win
otherwise
Option 2 (existing) : (a) boil water to 75degrees, (b) take out /plug in Anova stick , (c) place eggs and wait 13 minutes (d) remove eggs / unplug Anova stick / dispose of waterBut I've been doing Option 2 for years and it works, just hoping APO can make it easier than Options 3,4,5 of 45minute waits / pre-cooking in batches / planning the night before etc
@utopia: Tried this out tonight 70 gram eggs in the shell on the rack Bagless Sous Vide 75degrees C for 14 mins at 100% Humidity.
Great result will be doing this in future instead of the 63 degree 45min 100% . I have set up a recipe in my Anova app for future one click use. Very Happy.@eilsel: I'm glad you found it useful and a timesaver. (And yes, egg sizes and starting temps are key, mine are consistently the 700g/12 eggs straight from the fridge)
SV eggs are almost a weekend ritual for us and absolute justification for the Anova immersion stick alone.
I never did 45minutes to 1hour versions the moment I verified the faster method worked consistentlyI'm extremely cuffed the APO would probably consign my Sousvide water baths x2 , SV stick , vaccum bag machines into the storeroom for good
@utopia: Yeah, I'm hoping the same thing - all that stuff will end up being given to friends. And the APO will be in the bench space the water bath currently lives.
@jamba: Boiling = 100degrees (at sea level pressure) ; why? because otherwise you can't tell or control the temp effectively when cooking traditionally.
100degrees also means very small windows of margins of error
Fine for hard hard boiled eggs (in fact, I don't bother to boil hard boiled eggs, I take mine out of the fridge and set them for 15minutes @ 125degrees in my Kmart airfryer and walk away for as long as I like)But for soft boiled eggs you want your whites to start firming up (starts at 63 degrees) and yolk to warm up all while the outside temp is 100degrees, too short and you have uncooked parts (eggs should reach at least 60degrees aka pasteurizing temp) , too long and they start becoming hard boiled eggs quickly
"SV eggs" aka 63 degrees eggs gives you egg whites and yolks at a desired consistency because the outside temp is 63 and 45minutes allows the temp to penetrate all the way to the core // you can do this without a SV machine https://www.goodfood.com.au/recipes/the-63-degree-egg-201211…
The 75degree method replicates the results of the 63 degree eggs but in 15minutes (or so)
Trying to get the desired 63degree egg consistency using old skool boiling water would be very very difficult, and that's why the traditional boiled eggs methods just make do with what they can
@utopia: We do hard boiled eggs on the pressure cooker. I think it's 4 minutes, release the steam straight away and put in cold water to stop them cooking, then straight in the fridge.
@Tyrannosaurus Rex: I know that method too and have an InstantPot and it's easy peel hard boiled eggs -> provided the Quick Release/ cold water steps are done.
Including the come to boil and to pressure before the 4 minute timer kicks in, what would you say the total cooking time is?
Sometimes I do the AF method just before going to bed, leave them there and take those eggs out when preparing stuff the next morning
@utopia: Would be less than 10 minutes all up. I use the 850gram eggs normally. I also do the tiny eggs I think they're 550-600 for scotch eggs and do them for 3 minutes.
@Tyrannosaurus Rex: Thanks.
Yeah I use 700g eggs straight from the fridge , 15minutes @ 125C
no prewarm, no need to Quick release , doesn't matter how long I leave it in the AF after(if my Kmart Airfryer had 1 degree increments cough APO cough I'll put it at 127 degrees instead, but not 130C or over because there will be a tinge of brown on the whites)
Does this fully replace an air fryer or suit a completely different purpose?
I ask because there's only so much that can fit on a kitchen countertop, and a air fryer was the latest addition.
It's more of a convection oven rather than an airfryer really. So anything a convection can do, the APO can do as well.
But really, whats an airfryer other than a small convection oven?
Much faster and hotter air flow imo
@bargainshooter: This. And airfryer cooks and heats up faster than an oven. However, from experience, food ends up drier vs oven cooked.
@chochoy: I find with my cheapie airfryer, I overestimate the cooking time and things end up over-cooked because it cooks a lot faster than I expect.
I always seem to give it “just a couple of minutes longer” and the damage is done!
see my comment below, you may consider Ninja Foodi OL650 or OL750
Can anyone recommend a non-fancy benchtop oven? I like this but want to go budget. I also would like the ability to have a second tray in (to cook two small pizzas in one go).
I wonder how much VARIABILITY there is in its cooking ability. Please someone acknowledge my statistics joke.
ANOVA
Not trying to be mean, but it was pretty average…
Are you rejecting me? That's significant.
Very keen on this at this price. Hoping for a long time user to post a review to get me over the edge.
Long time user here. Just do it lol
you got me…
Do you bake bread in it?
I do
work perfectly fine if you bake in the tin and I find heat is generally distributed really well so no need to turn around the tin to get even browning
for free standing loafs there are a couple of issues
1st is bottom element only goes up to 180 and is not hot enough, you can somewhat offset by using pizza stone or steel or cast iron tray but the size of oven is a bit strange so it's quite hard to find something that will fit2nd you can't turn off fan while steam is on, this will affect oven spring as the dough will dry out quicker than it could expands to optimal level even at 100% steam
people have created quite a few "hack" to achieve optimal oven spring using this oven but IMO if you want to use steam oven to bake bread it should just work
@j03w: And this is also a godsend when proofing esp during winter. I get consistent 28C whenever i proof
I do all my air frying in this oven that I used to do in my Breville Smart Oven
"air frying" hahahaha
Cnet Review for those interested
https://www.cnet.com/home/smart-home/anova-precision-oven-re…
It put me off from getting it, seems like a great review.
on the contrary it got me, if i wanted a one push experience, i would've stuck to the microwave oven. This is a culinary device.
"However, for home chefs with a bit of know-how who really want to experiment with their recipes, this oven will provide hours of culinary fun. The settings can be so detailed that dinner might feel more like a science project."
Oh man this is very very convincing…
I'm sold if this can do SV 36 hour ribs (so that I can avoid mucking around with water bath).
Edit: looks like it's possible so I'm sold!
36 hour brisket with APO
I just add a stream tray when I am cooking roasts etc. Or if you have a roasting dish with a raised insert just place 1cm of water in the bottom of it. Will literally change your life.
Regular ovens vent out air constantly, so I’m not sure how effective this is.
I was hoping to get this to bake bread but from reviews it's not that great for that. Seems good for meats though…
Did you read anything about how good the proofing for dough was? I was thinking of using it for that and then using a cast iron in my normal oven
Proofed bread in this on the weekend with great results (1st and 2nd proof).Cooked the bread on a Weber gourmet series cast iron griddle in the oven. results were great
Ahh don't tell me that..I don't have wanna spend another $600.
Is proofing a lot quicker?
@EnergicAU: Not sure if its quicker but the Proofing temp is very stable at 27 degrees. Sous Vide 27 degrees 60% humidity for 40 mins 1st proof, same settings 20 mins second proof . There is a one touch button on the app for proofing settings just add your desired timer, you can add your cooking settings on to it when selected.
@eilsel: Ahh that's so good. Ive been turning on my oven and then turning it off and letting it proof inside instead but this would be great. How many kgs of dough can you fit in? Would a 1kg dough be too big after its proofed?
@EnergicAU: We used a 600grm laucke bread mix in a 4 qt pyrex bowl on the lowest shelf and the proved dough rose to the top of the bowl. some room above the bowl and all around so i suppose you could prove a larger amount.
Also has 100 day money back guarantee
Im sold now
reading all the comments above, if you are after the combi-steam mode or airfyer, I highly recommend the new Ninja Foodi 14-in1 OL650 or 15-in-1 OL750
It can also do pressure cooking!
I think it was released around Sept 2021 and only recently available in AU from Binglee, HN, Myer and JBHIFI.
OL750 comes with a temperature probe and auto steam release however it's not yet avaiable here.RRP here is ridiculous and you can get OL650 for around $500.
OL750 is available from Amazon UK which is overpriced as it should be no more than $100 extra than OL650. The UK version comes with UK power cord so you need an adapter.
Did they every fix the flimsy sheet pan in this?
yes they did. Mine is the updated stainless steel/thick one
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Specs say 120v