inaccurate proof temperatuere

[csakis]

I am trying to proof some sour dough starter in my brand new Anova 2. I set the temperature to 77F, yet the temperature in the oven is between 85-90F. That’s a big difference for proofing. The room temperature is aroun 72F, so that’s not the issue. The oven actually is aware that the temperature is too high since it show: 85F, yet it does not cool down.

I am also checking the temperature independently with bbq thermometers

Is there a way to calibrate the oven properly?

[BostonBestEats]

As was reported when the oven was first released, running the fan causes friction, which heats the oven up. Turn off the fan (and steam, which requires the fan), there is need to run them during proofing. Just cover your bowl dough.