I see this festure has been requested for over 8 years and it’s still missing.
For health and safety reasons making sure you cook the food long enough for pasteurization, thickness is an important criteria. Any plan or interest from Anova to adding this feature?
Read Douglas BAldwin’s A Practical Guide to Sous Vide Cooking https://douglasbaldwin.com/ Free On-line, on pasteurization and its effects. In a word, one does not want to cook beef at effective pasteurization temperatures, nor does one need to pasteurize properly cared for beef.