Anova Precision Oven Review | How the combi oven is working for my home kitchen

[@Anovaculinary]

Thank you for putting together such a fantastic and thorough review! We're thrilled to hear that you've been enjoying the APO, and your results look lovely. Your feedback is also incredibly helpful to the product team and helps us prioritize new features and improvements. For instance, control over the oven cavity light is something that's been on our radar and will be available shortly via a firmware and app update. Thank you for taking the time to craft such a well-made and thoughtful review!

[@pastrynotes]

Excited to see firmware updates! Thank you for watching!

[@adampoll4977]

Great to see a company paying genuine attention to customer experience and feedback. That inspires confidence. Mine is hopefully shipping this week!

[@rickt7626]

Great review cant wait to see more feed back from you, I have waited for my oven since September 2020 and it finally arrived yesterday and I was very disappointed to find it came with a 15 amp electrical plug on it which has a large earth tab on it and wont fit the outlets I have in the kitchen and in Australia I don't know of any kitchen that would have a 15 amp fitted to it. so its great I finally got one but cant use it. :( . But keep the reviews coming at least I can see what I am missing.

[@Loyalty942]

I am in the same boat as Rick T and so are so many others Australia wide. I've been waiting for my oven since September 2020 and it finally arrived yesterday (March 2021!) only to find I cant use it! Why on earth would they put a 15amp plug on it, no kitchen Australia wide has that! So not only did Anova make us all wait a ridiculously long time but now I have an oven that I can't even use! Something needs to be done to fix this, we have 2 years warranty on it plus 100 day money back guarantee so Anova needs to step up and fix their stuff up. People will not hesitate to take this further.

[@KCYT2010]

@@adampoll4977 But they don't. In the Anova forum you recently see posts that users can not get a response from customer service.

[@theSnowpup]

For a non professional reviewer, this was an amazing, informative and very complete review. You're awesome. Thank you.

[@pastrynotes]

Glad you enjoyed! Thanks!

[@MM-hp7qb]

@@pastrynotes Hi will a half size sheet tray fit this oven? Thank you

[@pastrynotes]

@@MM-hp7qb no, half size doesn't fit

[@cakeman58]

Thanks for posting this review. I too am not thrilled about the top heating element being exposed. It is leaving me undecided on a purchase.

[@fns720]

I have been hunting for Anova oven reviews since last November, but your were the most informative! Thanks for sharing!

[@pastrynotes]

Thanks for watching!

[@samgray4]

I’m genuinely shocked that a channel with such excellent content has fewer than 200 subs. Come on KZbin algorithm!!! Let’s get this lady some views!

[@pastrynotes]

Feel free to share this video so more people can see it :D

[@fragranthills]

Thank you for a succinct explanation of your personal experience.

[@SeanoHermano]

Thanks for this review! You mentioned a few things i was unaware of, like how connecting to the app allows greater control ver heating elements and fans speeds. Hope the light can be updated soon as well.

[@mindracing]

Really well-done review. Very informative and covered everything I was unsure about. The exposed top element and the need for a small tray have helped me decide to wait for version 2.

[@pastrynotes]

Glad it helped! Thanks for watching.

[@ronbarry285]

Really good review. I bake a lot of sourdough and although I use a dutch oven most of the time I am limited to Boule's and I really want to do baguettes and breads with other shapes. The steam function sounds good but it's sad that it doesn't have the capacity that's needed for some dishes. Love your bakes and that Beef Wellington....looked good enough to eat.

[@BiteandChiu]

Thanks for your detailed review. This has been very helpful. It's too bad a half sheet tray can't fit.

[@adampoll4977]

Great, comprehensive review by someone who seems to know how to use the features of a combi oven, thanks. I have one on order for a few months and hope for a delivery soon.

[@pastrynotes]

Thanks, hope you enjoy your new oven!

[@dmalonenyc]

Wonderful review! Looking forward to seeing your future use of the Anova!

[@spiantozz]

Great review. Thanks for sharing!

[@benitakoh9565]

They have the light setting now

[@pjpororo323]

Thank you for sharing, its very helpful and on point, great consideration to purchase or not to. Please share more if you experiment with roasting of meats such as Turkey?

[@pastrynotes]

Yes I made roasted chicken and duck before and like it a lot mainly because of the build in temperature probe. Never done a turkey though, but I imagine the limiting factor would be the size.

[@jeremysinn]

Great video, thanks for the review. Just wondering if the steam is strong enough for chinese dishes like steam fish or pai gu?

[@pastrynotes]

Hello, from my experience, it will definitely be able to cook both properly and the steam will help it stay relatively juicy/ moist, but it's not exactly the same as using a giant steamer.

[@C00ltronix]

Your buns/包 at 4:52 - I believe you need to set the the steam temperature to 100.6°C for maximum steam. There is something in the oven that triggers something about 100°C. But I guess you have figured that out by now. Amazing bakes you do!

[@pastrynotes]

Thanks! I tried steaming higher than 100C and also letting it run a little longer to accumulate more steam, but it was still not comparable to a real steamer. So I guess it will do for now 🤓

[@zo12]

Thanks for your review! Answered alot of my questions. I'm also a pastry chef and have been wondering if this oven bakes macarons well? Have you tried it before? My home oven is terribly uneven with a harsh fan and I always run into issues with uneven feet etc so was wondering if this precise oven would be better. 🙂

[@pastrynotes]

Hi, I haven’t baked macaron in the oven, but I did notice the front of the oven is warmer than the back. This can be solved by rotating the tray midway. As for the fan, there are different fan speed for this oven.

[@rmarlin]

Just bought one, looking forward to baking some pastries; banana cake, carrot cake, and experimenting with other things I have never cooked, they have to be healthy though, and no meat I am a vegetarian so no problem with grease or nasty juices...

[@alexinoshishi6]

Hey thanks for your review. Do you think about make a update review after nearly one year using the anova precision for see if the firware update change some issues or it they are other problem that you see? thank you

[@hbz8526]

Great review, awesome food chef

[@anothername2730]

Great review, thanks!

[@rtfamily8826]

I have a same result with Chinese Bao. Outside was dry. What the temperature were you using? I used 200f top and bottom, 100% steam.

[@pastrynotes]

I used 215F, but regardless it's just not enough steam

[@potkettle]

I drooled over the image of the babka you showed! Is that one of your recipes? I'd love to try - I've had my Anova oven for about 2 weeks now and starting to get the hang of it.

[@pastrynotes]

The babka video recipe will be posted soon, stay tuned!

[@guidocatanese361]

Thanks for the honest review. Have you reached better result with your sourdough bread when using the Anova? I'm asking that because I'm planning to change my home oven and because I bake regularly sourdough bread I'm thinking about an oven with steam function to avoid, you know, the tray with water/ice and all the other stuff I currently use.The problem is that all the ovens I've found lack in something (only steam with fan on/only steam the quantity they want/only steam when the want etc) or are really espensive. The Anova's Oven doesn't seem to have such limitations and the price is rather good for what it gives. The reason why I have some doubts for my needings are the following: 1) it is a countertop oven and I usually bake breads at least of 1,7 kg. Do you think the oven is big enough for my bread (I cook on a pizza stone)?2) as you said (and how it seems by your pictures) the bread with a "old way" dutch oven comes out way better. So I just wanted to ask you if you still prefear the dutch oven result or you have reached the same good result with the Anova oven. Your reply will be very helpfull for me, thanks.

[@pastrynotes]

Hi, I’ve seen people getting better results (with ear and nicer crust) with fair amount of tweaking and help of baking steel. I personally haven’t had time to tweak my recipe yet, so I’ve just been sticking to Dutch oven. The anova app is accessible to everyone with recipes and lots of comments underneath, so you can download it and take a look. Size wise, I don’t know how much your bread rises but it seems to be able to fit two standard size batard.

[@guidocatanese361]

@@pastrynotes thanks a lot, very helpful 👍

[@guidocatanese361]

@@pastrynotes thanks a lot, very helpful 👍

[@lindaang7814]

I was planning to get one especially for sd n steaming baozi/mantou. Have u figured out the best temperature for sd loaf???

[@pastrynotes]

I'm still baking my sourdough in the dutch oven, but I've seen people getting nice results with the help of baking stone/ steel.

[@lindaang7814]

@@pastrynotes im baking mine with DO as well. Just found your chanel. Will try some of your recipes 👍🏻

[@kikkiborren8975]

Do you have video about japanese cheese cake or castella cake with au bain marie/water bath methode with Annova oven.

[@greghurd3603]

Thanks for the great video. Just got my oven and the only thing so far is the hum it makes when it runs in sous vide mode - about the same as my precision cooker. Have you noticed this as well? Assume it's normal because the convection fan is always running. Made some really great toast in it and trying a rib roast today.

[@pastrynotes]

Hi! Yes, the mine is never quiet whichever mode I’m on so I’m assuming it’s normal.

[@itaiarik4707]

Hi! Thank you for this review! It is very helpful. I wanted to ask you which setting did you use for making the Babka? Thanks!

[@pastrynotes]

proof at 27C 70% humidity and bake at 180C ~35min

[@hakanl135]

Fantastic review , looking forward to your follow up one , i would love to see sous vid functions and the results and perhaps cooking simpler stuff like bacon and eggs on a toast.

[@pastrynotes]

Thanks for watching!

[@joycechan9828]

I’m thinking about getting this oven, and one of the features that I’m looking for is steaming the Chinese baozi. Sadly to hear that it’s not powerful enough to do that☹️

[@pastrynotes]

Yea, on the bright side it’s quite useful for proofing baozi.

[@christopheryang4565]

Hi! Thank you for this wonderful review! What is the size of the included tray?

[@pastrynotes]

40x30.5cm

[@christopheryang4565]

Thanks!!!

[@alesh2275]

About the insufficient steam function, have you tried inserting a pan with water inside while baking and does it help?

[@pastrynotes]

I haven't tried baking with a tray of water, traditional steamer seems like an easier option.

[@rebecca.apotou1556]

Great review, thank you, for sourdough and steam buns are my favourites, pretty a much a no for me, i have used a similar oven from Japan, and had similar results for sourdough, thought Anova would be different

[@pastrynotes]

Thanks for watching and sharing your experiences with the Japanese version!

[@priith1]

Thank you for the wonderful review and exciting content on your channel. I'm still considering the purchase and wonder if the bread crust issue might be insufficient dehydration/ventilation. Did you crack the door before the last phase of the baking and how big was the crack?

[@pastrynotes]

No I didn’t vent it at the last stage. My bread still need a lot more tweaking, but people have achieved better results with the baking steel.

[@claytonholton2749]

Good job sister!

[@MaheerKibria]

So you might as well have gotten on of the combination ovens from asia. Just make sure to get a Japanese model. Japan uses the same voltage and outlet receptical

[@tglenn3121]

Thank you for the very helpful review. I do have a couple of questions. I'm wondering if the manufacturer suggests using purified, distilled, or bottled water in the steamer? Also, I often use a baking steel in my convection oven, do you think the shelf in this oven would be strong enough to hold the weight of the steel (the steel weighs about 7.5 kg) ?

[@pastrynotes]

Hi. Anova suggest using distilled water, but there is a function to descale the oven if it needs it. There's a baking steel made just for Anova, so I suppose it would be strong enough to hold the weight (I haven't tried it out though).

[@tglenn3121]

@@pastrynotes Ok, thank you for that information :)

[@classicalbean]

Hello chef, would you please share the setting for the Beef Wellington? Do you use steam with puff pastry and croissants Thanks.

[@pastrynotes]

No I don’t use steam for puff pastry, but always have the fan on. For beef Wellington I did 230C with fan on for 40min till the internal reaches 29C. Take it out and rest room temp until internal reaches 55C.

[@classicalbean]

@@pastrynotes thank you.

[@memorylane8395]

Please tell, if the crumbs fall down, how to remove them from the inside?

[@christopherdiao240]

Two questions: 1. Airfry: does it work well? does emit lots of smoke? 2. When it roasting baking, steaming, where does it emit heat, air, smoke? The instruction says that it has to have 4 inches space side and back.

[@pastrynotes]

It doesn't emit a lot of heat and smoke, rather a fair amount of steam from the front of the oven.

[@christopherdiao240]

@@pastrynotes is the back of the oven exterior very hot?

[@radioteletype]

Can the top and bottom heat temperature cobtrolled independently? E.g. top heat 180 celsius and bottom heat 160 celsius.

[@pastrynotes]

no as of now.

[@TheLukejongheekim]

enjoyed your Anova oven review :). hope you upload recipe videos using this oven too! Thanks

[@pastrynotes]

Thanks for watching, more recipes with the oven will be coming soon!

[@matthew40518]

I’ve cooked a 12lb pork shoulder in a 6qt Dutch oven and the rack is holding up, it’s a bit stronger than it seems. Baking steel just came out with a steel plate made for the Anova oven and I think that might produce a thicker crust on your bread. The oven is small, and doesn’t have much thermal capacity because of it. I haven’t tried my baking steel out yet but I’m hoping it should fix that issue

[@matthew40518]

Also thank you for the time and effort put into your review, it was very helpful and enjoyable!

[@pastrynotes]

@@matthew40518 Glad you enjoyed the video! And good to know that rack is more sturdy than it looks. I’ve been preheating the cast iron pan before baking the bread, but it didn’t seem to help that much. Hopefully a baking steel could solve the problem!

[@matthew40518]

@@pastrynotes also, I would contact Anova to ask if they would send you the updated pan that comes with the oven. I got a lot 10 version and the pan is solid and doesn’t warp. And cookie racks that are meant to fit in 1/2 sheet pans fit very well on the Anova oven rails, just something I found may be helpful

[@matthew40518]

Also, if your preheated cast iron pan wouldn’t make a thick crust, I doubt the baking steel will lol

[@pastrynotes]

@@matthew40518 oh nice! thanks for letting me know!

[@yatnoktam8496]

Thanks for sharing the review!! It's very helpful! I have been considering this oven for a while but I can barely find a comprehensive review like yours online (esp about pastry baking). I have a few questions too. I am from Asia (Hong Kong) so there are many countertop ovens available in the market. How do you compare the countertop ovens with steam function like Panasonic or Tobashi with this Anova oven? Second, since you've mentioned the steam bun didn't come out well, do you think this oven is capable steamed dishes like steamed fish or chawanmushi? Thank you again! :)

[@pastrynotes]

I haven't tried the steam function on the Panasonic oven, but I've heard good things about the newest Bistro line in Panasonic and how the steam function is improved. I tried steam fish and egg pudding and both came out fine :)

[@feliciatan5632]

Does the oven gets hot externally or just the steam vent itself?

[@pastrynotes]

The exterior gets fairly warm as the oven runs.

[@alesh2275]

Are you using Anova in Japan?

[@Badyloff]

Thank you very much for your review. I look for a combi oven and decide whether to buy ANOVA or a higher model from AEG or SIEMENS. I have a question, is the ANOVA oven also excellent for roasting meat? By the way, you are very handy, you make nice videos and I will definitely continue to watch you :) Greetings from the Czech republic.

[@pastrynotes]

Thanks! The anova is probably better at roasting meat compare to all of the other functions as it has sous vide mode and a probe. Which means you can sous vide the meat and then continue to brown it to your liking. There’s also a free app if you want to explore what you can do with it to help you decide.

[@jkeeoohhh6836]

Hi, can you make a video of all kinds of foods you cook using this Anova precision oven? mine just arrived today and I have no idea how to start and I hate reading too so I prefer to follow a video. Hope you can upload more video of all the things you do with this machine. New subscriber here

[@pastrynotes]

Thanks for watching, more recipes with the oven will be coming soon!

[@mobididi]

will a lot of steam be coming out from the oven while using it? thanks

[@pastrynotes]

Some steam does come out from the front, but not a ton.

[@anthonyloupos7031]

I'm late to the party, but I also think this is an outstanding review. I also have the same issue you mention baking bread, not just sourdough. Have you made any progress on that since this review ?

[@pastrynotes]

Thanks, for now i just went back to using dutch oven for sourdoughs. The proofing function is excellent though, so i've been making a lot of toasts and bagels.

[@douglassderemer2944]

Can I make two loaves of bread at a time

[@pastrynotes]

yes, if you don't use a dutch oven.

[@Juleslimsg]

so SD ia still best to bebaked in a conventional oven rather than in this anova?

[@pastrynotes]

With some tweaking and equipments (baking steel etc) I’ve seen people with wonderful results. But relying solely on the oven would be challenging.

[@kook2live836]

I just bought one today. I live in Japan. Now, I'm thinking that I made the wrong choice. I know there are combi-oven in Japan, but I can't read Japanese, and I can't speak good Japanese. So, I don't know the best one to buy for my needs. so, I bought the Anova Precision Oven. I'm still not sure if I should cancel my order or not???

[@pastrynotes]

Whatever works for you, I think being able to read the control and navigate is very important.

[@kook2live836]

@@pastrynotes I have my Anova Precision Oven. Everything is in English. I already used the oven to cook many things. I am enjoy having this oven.

[@nesesarisozen3250]

I like it👍

[@pastrynotes]

Thanks!

[@52thephotoshop]

Disappointing that buns didn't steam as well as a steamer. We're you using sous vide mode to steam them or was it just 100c with max steam? the relative humidity control below 100c might improve things if you weren't using it.

[@pastrynotes]

I tired all of the above you mentioned and non of it was really comparable to a real steamer 😅

[@V4D2]

​@@pastrynotes somewhat disappointing for a steam oven.. i had heard about the lamp not having a control setting..but that exposed top section in deed is the most pertinent Con you mentioned. i own their Immersion Circulator eversince it came out,,,,and i have been eyeing this oven ever since it was rumored. A few months have passed since your review. How do you feel about the oven, presently ? Have you been able to get more consistent results ? thanks and thank you for what is one of the best youtube reviews on this oven. ;) cheers

[@pastrynotes]

@@V4D2 Hi. The lamp got updated, so you can control it from the app now. And they replaced the baking tray with one that doesn’t warp. I’ll be making another video update soon, stay tuned :)

[@adachan3295]

@@pastrynotes I just got mine and I used the steam for a bun, the results were disappointing. The crust is hard and not soft.