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!
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.
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?
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.
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.
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.
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
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!
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!
Finally, much more elaborate.....still catching up/figuring out after using it for 2 years....
Hi may i know how you order your unit. There don’t seem to be an agent in Malaysia 😭
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.
I'm looking to buy an APO, is there a new model coming out? Where can I find discount coupon?
Great Product! If a built-in version comes out, I think it would be even better.
Thanks, may I open the oven when cooking?
Will you be doing a christmas recipes video/playlist?
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?
How to set pure steam and how to turn off the fan? Found out that the top always dry out when I do steam
Where can I buy this precision oven
When does the double wall stack home oven come out?
for the low price of?
Whoever did the audio for this really should’ve used a de-esser on the narration.
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 much does the oven weigh (in kilograms)?
22.5😊
@@cameronknowles6267 Thank you
How do I turn it off?
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
HOW TO CLEAN
next time put a person that doesnt use vocal fry!...its disgusting to hear
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