For Thanksgiving I cooked a 12lb turducken in my APO 2.0 using Dry Sous Vide set at 150°F and the probe. Instead of holding the bird at 150°F, the oven took it to 172°F before I noticed the overshoot. When I reported it the Anova support, this is the response I received:
“In Dry Sous Vide mode, the oven controls the wet bulb temperature, while the dry bulb temperature will be significantly higher. The surface temperature of the food matches the wet bulb temperature as long as the surface remains moist and evaporating. If it dries out, the oven will sense the dry bulb temperature instead, causing the internal temperature to rise. For best results, it’s important to use the temperature probe and remove the food once it reaches the desired temperature.
Our engineers have confirmed that this is expected behavior for the oven, and the oven is working as it should. However, we can offer you a full refund if you prefer.
Please let me know how you would like to proceed.”
This makes no sense to me, as there was a pan of liquid directly under the bird. I would appreciate receiving the group’s thoughts.