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?
