Steam vs Sous Vide -> what difference ?


The oven has two modes - Steam vs Sous Vide, what’s the difference between these modes?

Some receipts use these two modes simultaneously. When each one of the modes should be used? When should these two modes be used simultaneously?

Thank you!

Any response?

The short answer is sous vied uses the wet bulb temperature sensor so it is more representative of the steam temperature at the surface of your food. See this great video for details Anova Precision™ Oven Tutorial - YouTube