I made a very distressing discovery over the weekend.
I had a half dozen eggs to poach. My procedure is to sous-vide at 145F for 45 minutes, cool in a cold water bath, then crack a “window” in the shell and transfer the contents via a small bowl (for a nice round shape) into boiling water for 1 minute to set the white. Usually I use the circulator, but sometimes I use the oven, set to sous vide mode and 0% steam - rear element only.
Unfortunately this time I accidentally set the oven for 140F and didn’t notice until it had reached temp and I’d put the eggs in (nicely spaced out on a wire rack). So I bumped the temp up to 145 via the control on the door and went about my business. 20 minutes later I was horrified to check the app and see that the oven was reading 163. I immediately took the eggs out and chilled but of course they were already hard-boiled. I made a replacement batch in the circulator.
But I had planned to use the circulator to make beets, which take 50 minutes at 185F. So I set the oven (by now oscillating wildly between 135F and 165F) to 185F, crossed my fingers, and waited. The oven got to 185 and seemed to stabilize, so I put the beets in. The temp dropped to about 172 from opening the door to add the food, but oddly the door continued displaying 186 - I could only see this on my phone. I reset the temp to 184 via the phone and the display on the oven started updating again. I set the temp back to 185 and went about my business. 10 minutes later the oven temperature was 213. Uh, what?
I pulled the beets out and finished them in the circulator. We used the oven to toast some bread slices at 400F, no sous-vide mode, and it worked fine. The problem seems to be specific to sous vide mode and changing the temperature while cooking.
I contacted Anova support who said to unplug the oven for 30 minutes and replug. OK, did that today. Then I set it (empty) for 145F, 0% steam, sous vide. It came up to temp fine and held between 144.5 and 145.2 for 20 minutes without a hitch. So, from the app, I set the temperature to 185F, 0% steam, sous vide.
15 minutes later the oven temperate was 229F and rising. Boggle.
Anova Support’s next recommendation was to reset the oven. I am not eager to deal with re-pairing the balky Anova with my wifi network, but OK, I will try that. I do not expect it will change a thing, however.
The firmware is up to date with 1.2.10. Has anyone else seen this, or can anyone else confirm their oven does not do this if they increase the temperature during a dry sous vide cook?