Oven shuts off under high temps


When doing a pizza I like to go all out at 250C. Thats normally ok. But sometimes midway through baking a loaf or more often when using top element on a pizza - it totally shuts down as its overheated. In traditional oven I think your meant to leave door open using top element - is that the case here too? And does that mean i should ignore the temp when door open.?


Hi ya @Spenm

This is the ANOVA Precision Cooker for sous vide subforum. Maybe a moderator will move your question to the APO subforum.