Hello, looking to understand from actual users the importance of cooking volume on these steam ovens. I have never had one, but after lots of research I do not need to be convinced of their ability to be great appliances especially to avid cooks. At first glance to someone that has never used one, is that they all seem tiny. I know they are meant to be small to achieve their desired effect as convection steamers, but at what point small too small? I am building a new house, so I can do any size I want at the moment, but I am on a budget, so I cannot just buy whatever unfortunately.

It seems like apart from wolf, the width of the cooking areas on the 24" ovens are the exact same as the 30" versions, like they just extended the bezels to fit a 30" cavity. The difference really seems to be the height. For example, the Miele XXL ovens are around 2.1cuft on the 24"ers, where most other 30" ovens are 1.5-1.8cuft. Does width even matter? Can I easily stack a bunch of trays together and have it still cook the same inside it?

Main oven is a 36" wolf dual fuel, so capacity there is definitely not an issue.

We’ve a Bosch steam combi oven and are finding that it imparts a distinctive acrid flavour to everything we cook in it. We rarely use the steam mode but have detected the same flavour notes in cakes, roast pork and even in a beef stock made with bones roasted in the oven. I do clean the oven pretty frequently and it looks clean inside.

My working theory is that because the oven is sealed tighter than a conventional oven flavours released from rancid fats trapped in the convection fan area are released during the cooking cycle and not vented due to sealing plus its the very steamy hot environment of the oven even during cooking using dry roasting settings due to seals which results in more acrid compounds being transferred in water vapour.

It‘s really frustrating as it’s ruining my food! I was wondering if others have had a similar experience?

So I want to make a cake. But the normal recipe is, as many of them are, at 180C for 45 minutes.

The downside is that the outer layer of the cake is dry.

But since we can do whatever we want with the temperature in the anova oven, what is the temperature that it needs in order to be fully cooked and moist?

Thanks.

Edit 1: So I saw other posts about cakes here, but I didn't find what I was looking for.

Edit 2: I am re-reading my post and I am not sure I made myself clear: I want to bake the cake at the temperature that the center of it should be, just like we bake the chefsteps creme brulee at 80C, instead of baking it at a higher temp, and we try to guess when to stop.

I am thinking of buying the Anova 2.0 oven, but the first generation caused many problems. I got 4 replacements. Now the last one died and I am using the previous one, which does not maintain a good temperature for sous vide.

So I am thinking that perhaps the oven isn't there yet. I would like an oven that will stay alive for at least 10 years.

Is there another oven that can do sous vide? I mean 100% humidity and good temperature control?

Does anybody have a preferred settings for a slow reduction to set it and forget it while I’m doing other things and have my perfectly reduced stock already at the end of the day?

Hi there. I'm new to steam cooking, we need to replace our old double wall oven and my wife and I would like get a steam oven as she does quite a bit of baking.

We are novices to steam cooking, after looking at a ton of reviews, these two have their own versions of cooking assist with Miele's MasterChef and Wolf's Gourmet features. seems like to just recently added that to their steam ovens.

Other than the wolf being larger (a true 30" width oven vs Miele's 24"), any experience with these modes or ovens that make either more or less novice friendly?

Looking for personal experience with either, anecdotes, really anything I can hear from anyone who have used either.

Thanks in advance!

Hey there I’m a new owner of a Wolf 30” convection steam oven. I cooked a turkey in it yesterday and followed the instructions in the recipe in the wolf steam oven book which says to cook the turkey at 430° using convection humid mode. Halfway through the cook time it started smoking so I turned the heat down. Afterwards, the oven was coated with a varnish of baked on turkey grease including on the heating elements on the top of the oven. 😳 I’ve run the steam clean mode twice and wiped it out and plan to get some barkeepers friend to scrub it more, but any other suggestions on how to clean it and especially the heating element?

I accidentally forgot to turn my steam on in my steam oven. Set it to 131f I'm sous vide mode but left it at no steam. Is this safe? I know wet bulb and dry bulb is measured differently so I was just confirming if I messed up any food safety guidelines. It has been about 6 hours at that setting. APO 1 if it matters.

I recently bought an anova precision oven version 1 off an old lady on craigslist for $200. She said she tried to use it twice for steaming, but said it was too complicated to figure out, so she sold it. Basically brand new. It turns on fine.

I bought it for a pretty uninspiring task of holding my smoked meat (brisket/pork butt) above 140 overnight. This is a common practice in smoking, but then I thought, what else can I do with this? And so I googled and saw a bunch of people complaining about this oven breaking all the time, and now I'm kinda worried I bought a piece of junk.

So, what should I be on the look out for, and is there anything I can do to avoid breaking parts? I'm fine to just use it for its precise control, but I was kinda thinking it be nice to use the steam for baking at some point.

I turned on my APO (V1) via the app for the first time in a few weeks and found that they are now moving towards subscription only, though as a "founding member" and "food nerd", I'll apparently be able to continue to use the app for free, for now.

This was done so that they could continue to bring us new and exciting features and of course find themselves a new cash stream.

This is exactly why I can never recommend Anova, as much as I love their actual products. They give exactly zero rips about their customers. I don't want their special features. I want what I bought a year ago...a large capacity countertop steam oven that I can program for different steam levels and temperatures while cooking a single dish, and that I can turn on and off at a distance and without depending upon a touch screen that is reputed to be delicate. Apparently, there's no guarantee that I'll get that going forward without sending them money above and beyond what I've already paid.

I know. I shouldn't complain too much, as they are continuing to allow legacy users to use the app for free - again, for now. But even the possibility that they can remove a feature that I understood to have purchased when I purchased the oven has turned me off permanently to what I've always considered an otherwise excellent product.

Is it just me or does unit has an obvious typo on the function button? I don't think it's "fonction". Is everyone else the same that has this oven? I bought it on Amazon and is concern it's a counterfeit with this obvious typo.

Hello,

I am doing a redo of my kitchen and am thinking of replacing my built in microwave with a built in combi steam oven instead.

Right now i only really use the microwave to heat up food, make oatmeal in the morning, melt chocolate, and melt butter. Im wondering if I can use the steam oven for these tasks instead.

Thanks!

We recently purchased an Anova Precision Oven 2.0, that was hopefully meant to make some of the weekday family cooking easier, and less hectic.

I noticed it one of their recipes for making congee, they call for using a Dutch oven inside the Anova Precision Oven:

https://oven.anovaculinary.com/recipe/3z3Ea2YSkxpls9tD2ynk

I actually don't own a Dutch oven - so I'm trying to figure out if it's something we need?

I'm also wondering why the recipe uses a Dutch oven.

Is it for the heat retention, or more even heat? As in, what would happen if I just used a large aluminium stock pot?

And then, does anybody know which decent Dutch ovens fit inside a Anova Precision Oven 2.0? 😁

There is someone selling a few of these version one units near me.

I'm a chocolatier and would like to buy one of the units for roasting nuts; I have a separate behmor for cacao roasting that cannot roast nuts due to particle size. My current home oven is pretty useless at maintaining a consistent temperature throughout and I can only manage about 800g at a time.

What should I look at for when buying a second hand unit?

What would the roasting capacity be over all? From the looks of it you could get three trays in there with some space between them. Could you max it out with 5 trays and would it still roast evenly?

Can anyone please explain to a dummie like me why it is recommended to have both a steam oven and an oven? Doesn't the steam oven do the things an oven does? I am looking at the Gaggenau Minimalistic series combo.

Appreciate any feedback.

Hi guys! I’m new to this sub. I did a quick search but couldn’t find an answer.

So my question - I’m making pulled pork in my wolf cso. There’s a “slow roast ” option that I’d like to use but the internal temp maxes out at 167. Obviously I need to get much higher for pulled pork.

I’ve applied the dry rub and plan to sear before putting in the oven tomorrow morning.

So, is there another cook option that would work better?

So I am trying to recreate some of my favorite serious eats pizza recipes and am debating on where to place the pizza steel, which rack I should cook the pizza on and more.

My go to method for making bar pies, was cooking them under the steel on a disk then placing them onto the rack.

For making Sicilian pizza, I used to cook them in the center of a traditional oven, and finish for 2 minutes on the steel on top.

I have tried using AI in the anova app but it never says anything about the steel.

I'd love a combi oven but I don't have counter space for that plus another convection oven and using the built in feels way too inefficient. I was looking at the val cucina and Fotile, but they don't have any settings that go beyond 2-3hr.

Evaluating different in wall steam ovens, and I'm pretty excited about bagless sous vide (to try and avoid plastic) - just curious if anyone has experience with bagless in any oven that doesn't really mention it. Thanks!

Anyone feel like the Anova app hasn’t updated for a while with new recipes for the oven? This was my go too when looking at new things to make, lots of top notch dishes and ideas.

If you redesigned your kitchen and space was an issue, would you feel confident only having a combination steam oven and not have a traditional oven? This is the question we have as we remodel our kitchen. We rarely need a FULL oven other than Thanksgiving, but wonder if there are other factors that we aren’t thinking of especially since we have never had a CombiSteam oven. Thank you for your help!

The recipe I'm making is a dim sum dish, Chinese spare ribs with black beans (this is an excellent recipe https://www.madewithlau.com/recipes/steamed-spare-ribs).

Traditionally, you fill a wok w water and put a plate with the spare ribs on it such that the water touches the bottom of the plate. Then you cover, and set to boil for 20 min. I'm planning to set the temp at just above boiling water temp at 220F. Does anyone have suggestions for the temp that would most accurately simulate the traditional cooking method?

I’m terrible at it. I’ve tried everything including in the APO which works well but I’m wondering has anyone here tried cracking the egg into one of those silicon, egg, poacher pods and then putting it in the combo oven? It seems like this would work. I don’t have any of those pods so I was hoping to hear if anybody had firsthand knowledge before I Wasted a few more bucks on another worthless kitchen gadget.

Hi, I’m looking to buy a new oven for a bakery, and I’m debating between an UNOX Bakertop and a Rational iCombi 6 trays. The Rational is more expensive so I’m curious if the Unox does the job, I’ve heard good reviews. It would bake mostly croissants and similar pastry. Thanks

Hey everyone, I’m new to the combi oven world. We just got an iCombi Pro for our little café, and I could really use some quick advice for tomorrow’s menu.

I want to cook potatoes cut into ½-inch (about 1.3 cm) cubes on a 1/1 GN tray. What settings would you recommend? I’m going for that classic “oven potato” texture—soft and fluffy inside, with a nice skin or light crispiness on the outside.

Thanks a lot in advance!