Received the ANOVA Combi-oven today. Super thrilled because it happens to be bake day and we’d been without our full size range which generously decided to pack it in a couple weeks before the Anova was set to be delivered, giving me time to build the ANOVA a new home. Will post video on Youtube at some point. Like other users pointed out:
- Flickering light - this is a non-issue for me. Replacing the light which will burn out at some point, is also not an issue, there is access for that.
- Steam accumulating inside the door occurs, but it does not accumulate between the glass, not on my oven at least, thankfully; had it set up to 100% steam for 20 minutes and no water between the glass.
- Connecting to app was easy and is functioning.
- Connecting to home network easy and straight forward.
- Updating software on oven was easy and straight forward.
Sounding like I have a winner. Except when it came to sticking the sour dough poolish into the oven to proof. Typically I do this in an Anova water bath at 85.5F, but decided to give it a try with the steam oven, because trying to proof 5 buns in the steam bath in wicker proofing bowls is usually a recipe for disaster. So with the oven, I think you need to use the Sous Vide setting for proofing, otherwise once your preset is reached the oven assumes you’re ready to start cooking and automatically starts ramping up the temperature and FAST. This is probably the most impressive feature of the oven is how quickly it heats up. It took 2 minutes to get it from room temp to 356F. You can’t set pin point increments, even on the app. Whole degrees only, so the 85.5F I use for proofing needs to be 86F, but after the ANOVA reaches the set temperature, I noticed it doesn’t hold there, it starts to climb, over a period of 10 minutes it went from 86F to 93.5F and then held at 93.5F, which is 7.5F higher than I want. I was extremely frustrated by this initially, until I removed the lid off the container housing the poolish, probed it with an insta-read thermometer and found it was precisely at 86F and had doubled in size after 22 minutes. Pretty impressive actually. I imagine if I used the included temperature probe it would have done the same.
I mainly used the big range for bread and pizzas and occasionally a roast turkey. Had the oven been 3/8” wider (the interior is 16 5/8” approx - not 17”), my large turkey roaster would fit (I’m going to cut off one or both of the handle(s) and use a pizza peel to put it in and out of the oven) but unfortunately the same can’t be done to my largest Emile Henry casserole dish which means I’m buying the next size down. None of the cast iron pizza pans or grill plates we have fit, however, I’ve repurposed the lid off of a cast iron pot and it will fit (and work) for the sour dough bread boules.
So far so good and can’t wait to see how the bread turns out.
Side note: The oven does go to sleep after a set amount of time. When I came back into the kitchen after I had left for a few minutes, the display was only showing the WiFi and the Start buttons illuminated. Which is nice because the display is bright.