Anova Precision™ Oven Tutorial
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- เผยแพร่เมื่อ 26 มิ.ย. 2024
- Whether you’re roasting a juicy chicken with crispy skin, cooking asparagus until it’s snappy and vibrant, or casually plating a picture-perfect omelette, the Anova Precision™ Oven makes better meals thanks to its steam injection, precise temperature control, and more.
Use this video as your go-to guide for cooking with your Anova Precision™ Oven, and correctly using each of its dedicated modes for perfect results, every time.
00:00 - Introducing the Anova Precision™ Oven Tutorial
00:19 - Sous Vide and Sous Vide Express Chapter
01:51 - Convection Roast Chapter
02:43 - Insert Probe Chapter
03:10 - Multi-Stage Cooking Chapter
05:21 - Steam-Roast Chapter
06:06 - Steam-Broil Chapter
06:41 - Steam Chapter - แนวปฏิบัติและการใช้ชีวิต
Finally, much more elaborate.....still catching up/figuring out after using it for 2 years....
Nice job; a much better intro to how and why to use the various modes. Thanks for having included cueing titles on the timeline.
Thank you!
Great video and well over due. As an APO owner for over a year I was backing up the video to catch new ideas.
Please keep up this type of video. More higher level videos explaining how to make beat use of APO features rather than specific recipes. And any info on adapting recipes to the APO, like the advised reduction in temps is really valuable. Great work!
Thank you! Will continue to do our best!
Will you be doing a christmas recipes video/playlist?
Great Product! If a built-in version comes out, I think it would be even better.
Whoever did the audio for this really should’ve used a de-esser on the narration.
Thanks, may I open the oven when cooking?
How to set pure steam and how to turn off the fan? Found out that the top always dry out when I do steam
There are stains left on the back wall of my apo after less than 3 uses and no matter what detergent I use (including vinegar), I can’t get rid of it. Any advice?
Are all the functions useable without the app?
If the food is bagged in sous vide mode is there any reason to use steam as well? I’d assume it would cook faster due to the steams thermal transfer qualities.
like unbagged the steam would transfer heat to the bag surface quicker. The bag in this case would probably act more like an insulator in this oven than not having one at all
You should set humidity to 100% RH even if you have bagged the food, otherwise the food will be overcooked since it will experience the dry bulb temperature.
When you do normal sous vide food won't lose any water because it is in vacuum.
The reason that need to keep humidity 100% is to prevent any water evaporate mimic the vacuum.
But if do a long sous vide 24+++ hours you should put it the bag to prevent oxidation.
When does the double wall stack home oven come out?
for the low price of?
Looks absolutely amazing and I want one, but for $700....
grab the 25% off deal going on right now. ANOVAGIFT
I love mine. I do a spatchcock chicken sous vide, cooking it for 3 hours at 150, then ramp up the temp to 450, after brushing it with duck fat. That takes time, but the chicken is restaurant quality, perhaps the best chicken I've ever eaten.
And it's fast and much more accurate than my Viking stove. I don't even use the Viking, it's temp control is pathetic.
I can easily get a Dutch oven in the Anova to do long cooks on stews.
Really it's perfect, i'd replace it tonight if it died.
Get extra 10% if u register with them dead easy just speak to them on their website
This looks like a perfect bread oven - for that reason alone it’s worth the price IF you want to make truly great bread. Bread cannot be made well without steam. I too want a discount code.
They are running a Black Friday deal with it 25% off
Also if u register with them you get extra 10%
How do I turn it off?
How much does the oven weigh (in kilograms)?
22.5😊
@@cameronknowles6267 Thank you
Hi, is it better to use Precision Cooker than Precision Oven when I sous vide?
I would say oven because you don't need a bag. Oven gets to temp faster then water bath.
The downside of the oven is that it needs more frequent cleaning and a lot more effort to clean.
All this needs is to turn off when done 😢
And that sounds like a basic feature as well
She didn't demonstrate how to dehydrate fruits and vegetables
Looks fun, but it'll never be worth nearly $800 worth of fun.
Im waiting for their competition within the field...they the first of their kind...if they made this commercial grade and size...would be the best oven in the world
HELLO
i have not received the items on order number SGS15533. i chose FEDEX as the shipping method but you sent it with hongkong post. HONGKONG POST IS OFTEN PROBLEMATIC. PLEASE HELP TO CHECK BECAUSE ITS BEEN MORE THAN 2 WEEKS.
PLEASE RESPONSE IMMIDIATELY AND GIVE SOLUTION INSTEAD OF ASKING ME TO WAIT WAIT AND WAIT