In the specifications for the oven, Anova states that the oven is accurate within 0.3 degrees celcius in Sous Vide mode.
I purchased it to do bagless Sous Vide and to replace my Precision Cooker Pro.
Every time I cook Sous Vide steaks in it, I set it to 55 celcius in Sous Vide mode, yet the oven temperatur goes to 60+ degrees. My supposedly medium rare steaks then turn out medium-medium well because of the fluctations of the oven.
I did a hard reset and updated the firmware, didn’t help. Support is fairly unresponsive,
I’ve used the Precision Cooker and Precision Cooker Pro for 2 years and really enjoyed them, but so far the oven from a Sous Vide and precision perspective is a massive disappointment for me sadly.
Anyone else had issues with Sous Vide and accuracy?
I would keep a log and adjust settings. If 55°C was too high, try 54°C next time and so on. After you found the right temperature - and if you then still get mixed results - then you have an accuracy problem.
Let’s just agree to disagree, I’ve cooked several thousand steaks Sous Vide the past year and measured before and after searing, if done correctly and hot enough they don’t even raise half a degree during searing. I’ll happily make you a video measuring before and after with a thermapen one
Well, it’s going to depend on how thick the steak is. You’ll get a much higher temperature rise in the center of a 1cm thick steak than a 5cm thick steak.
The 5cm thick steak? Easy enough to keep the rise under 0.5°C. The 1cm steak? Good luck.