# Precision Oven: First recipes to try?

**URL:** <https://community.anovaculinary.com/t/precision-oven-first-recipes-to-try/27207>\
**Category:** Anova Precision® Cooker\
**Created:** [November 2, 2020, 5:44pm UTC](https://community.anovaculinary.com/t/precision-oven-first-recipes-to-try/27207 "2020-11-02T17:44:01Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![natesimon](https://avatars.discourse-cdn.com/v4/letter/n/a88e4f/32.png) [@natesimon](https://community.anovaculinary.com/u/natesimon)\
**Post date:** [November 2, 2020, 5:44pm UTC](https://community.anovaculinary.com/t/precision-oven-first-recipes-to-try/27207/1 "2020-11-02T17:44:02Z")

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Excited to get my APO, hopefully next month.  
Curious what recipes would be “must-try” for a new oven user?

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**Author:** ![DonnaSkolnick](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/donnaskolnick/32/6887_2.png) [@DonnaSkolnick](https://community.anovaculinary.com/u/DonnaSkolnick)\
**Post date:** [November 10, 2020, 1:26pm UTC](https://community.anovaculinary.com/t/precision-oven-first-recipes-to-try/27207/2 "2020-11-10T13:26:12Z")

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Just got my APO 2 days ago. I tried the ginger cookie recipe first. The cookies were amazing! I did tweet the recipe, by making the cookies super thin using a small scoop. They cam out perfectly like large ginger crisps. Can’t wait to see what you try!

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**Author:** ![Homecook](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Homecook](https://community.anovaculinary.com/u/Homecook)\
**Post date:** [November 15, 2020, 8:29pm UTC](https://community.anovaculinary.com/t/precision-oven-first-recipes-to-try/27207/3 "2020-11-15T20:29:11Z")

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I’ve tried a bunch, from chicken, steak and pork to sourdough bread, brownies and cake.

To simplify my response I’ll discuss the proteins:

I seasoned and cooked sous vide chicken tenderloins for 90 minutes at 160 degrees, then seared them quickly. I then cut them into bite size pieces and added them to a pasta dish we make.

I seasoned a ribeye with salt, pepper and garlic powder and refrigerated overnight. Cooked it for 90 minutes at 135 degrees, then seared one side only for about a minute and a half.

The pork loin was seasoned with a rub I like, cooked at 145 for 90 minutes sous vide and seared.

All my times and temps were based off the Anova sous vide I have been using, and I have to tell you they all came out excellent.