How to Use Cooking Modes
The Anova Precision™ Oven 2.0 includes Cooking Modes on the oven's home screen to make it simple to get cooking quickly.
| Mode | Zakres temperatur | Steam |
|---|---|---|
| Sous Vide |
77–208.4°F
(25–98°C)
|
100% |
| Dry Sous Vide |
77–197.6°F
(25–92°C)
|
Off |
| Piec |
213–482°F
(101–250°C)
|
Off |
| Convection Bake |
213–482°F
(101–250°C)
|
Off |
| Pieczenie na parze |
213–482°F
(101–250°C)
|
10–100% |
| Pieczenie na parze |
213–482°F
(101–250°C)
|
10–100% |
| Air‑Fry |
213–482°F
(101–250°C)
|
Off |
| Broil |
400–482°F
(204–250°C)
|
Off |
| Steam |
200–220°F
(93–104°C)
|
100% |
| Dowód |
77–100°F
(25–38°C)
|
0–100% |
| Odwodnienie |
77–165°F
(25–74°C)
|
Off |
| Podręcznik |
77–482°F
(25–250°C)
|
0–100% |
How to Use Anova Intelligence
How to Use Staged Cooking
Większość tradycyjnych przepisów wymaga gotowania w jednej temperaturze przez określony czas. Chociaż pieczenie ciastek w temperaturze 350°F (177°C) przez 20 minut może być całkowicie w porządku, wiele potraw, zwłaszcza białek, korzysta z podzielenia procesu gotowania na etapy o różnych temperaturach i czasach gotowania.
Jeśli jesteś już zaznajomiony z gotowaniem sous vide, ta strategia będzie znajoma. Najpierw gotuj jedzenie na małym ogniu, aż osiągnie idealny stopień wysmażenia od krawędzi do krawędzi, a następnie obsmaż je z zewnątrz na dużym ogniu. Zapobiega to nieuniknionemu ryzyku związanemu z gotowaniem jednoetapowym: charakterystycznym pasmom szarości na zewnątrz steku, suchemu i żylastemu drobiowi lub warzywom, które są zwęglone na zewnątrz, ale nadal surowe w środku.
W zależności od przygotowywanej potrawy, możesz zdecydować się na wykończenie jej na płycie kuchennej zamiast w urządzeniu Anova Precision™ Oven. Cieńsze białka, takie jak steki i udka z kurczaka, lepiej wykańczać na płycie kuchennej w celu szybkiego obsmażenia. Inne potrawy, takie jak duże pieczenie, można gotować od początku do końca w urządzeniu Precision™ Oven, z etapem przyrumieniania dodanym po gotowaniu sous vide.
- When to Use Multi-Stage Cooking
- When to Use Single-Stage Cooking
Large Roasts and Whole Poultry
For large roasts, such as prime rib, you’ll want to cook using Sous Vide Mode, low and slow, until the probe reaches its target temperature. Then, once the roast is fully cooked on the inside, transition to a very high searing temperature with no steam to focus on searing the exterior.
Certain Vegetable Preparations
Many vegetables, such as asparagus, can be cooked until tender using Sous Vide Mode, followed by a broiling stage to char the exterior.
Bread
Many breads, especially artisan-style sourdough loaves, benefit from baking in stages. You’ll first bake with steam to allow for maximum oven spring, and then switch to dry heat to brown and crisp the crust. Many bread recipes also include stages for preheating a baking steel or stone and others include stages for proofing the dough — all in the Precision™ Oven.
Multi-Component Recipes
Czasami nawet nie chcesz rozgrzewać kuchenki, aby podsmażyć warzywa. Wiele przepisów Precision™ Oven , takich jak ciasto pasterskie, wykorzystuje wieloetapowe gotowanie do przygotowania różnych składników potrawy.
Small Proteins
Slim proteins with a high ratio of surface area to interior, such as most steaks, don’t brown efficiently in the Anova Precision™ Oven. For that reason, we recommend cooking in a single stage using Sous Vide Mode and then finishing in a ripping hot skillet or on the grill, just as you would when cooking using traditional sous vide methods.
Traditional Baking
Wypieki, takie jak ciasta i ciasteczka, zwykle nie wymagają więcej niż jednej podróży do Precision™ Oven w jednej stałej temperaturze. Wahania temperatury, prędkości wentylatora lub procentowej zawartości pary mogą być szkodliwe dla końcowego rezultatu.
Grains
Anova Precision™ Oven świetnie radzi sobie z równomiernym gotowaniem ryżu i innych ziaren na jednym etapie gotowania na parze. Nie ma potrzeby dodawania niczego bardziej skomplikowanego.
Steam-Roasted Vegetables
Wysoka temperatura i podmuch pary to doskonałe ustawienie dla obfitych warzyw, takich jak brokuły i ziemniaki. Ustawienia te pozwalają szybko ugotować warzywa, zmiękczając ich środek i przypiekając na chrupko ich zewnętrzną część w jednym kroku.
Tips for Using Manual Mode
Sous Vide
If you’re adapting a traditional oven or stovetop recipe to the Anova Precision™ Oven, don’t worry about the sous vide button. Simply turn it OFF. If you’re looking to cook sous vide, we recommend using the Sous Vide or Dry Sous Vide Cooking Modes.
Heating Elements and Rack Placements
The Precision™ Oven defaults to the rear heating element for all manual cooks; this is a good heating element to start with.
- For more browning on top of food, add the top heating element.
- For more browning on the bottom of food, use rear+bottom (in the Precision™ Oven 2.0) or bottom (in the Precision™ Oven 1.0).
- For more browning on both the top and bottom of food, use top+bottom.
Similarly, the oven will default to the 3rd (middle) rack position. Move the racks closer or further from the heating elements if food is browning too quickly or slowly, or if you are using a tall cooking vessel.
Oven Temperature, Convection, and Steam
The Precision™ Oven allows you to add steam and/or the convection fan to your cooks, and both of these elements increase the efficiency of the cooking process.
Convection
- If you add the convection fan, decrease the oven temperature by 25°F (14°C) and start checking for doneness 5 to 10 minutes sooner than the recipe states.
- The convection fan will default to high; we recommend leaving it at this setting unless you notice that the fan is drying out the food or causing a delicate food, such as a souffle, to deflate.
Steam
- When adding steam to a non-sous vide cook, think about the percentage as the steam output; 100% steam will be the maximum output of steam possible for the entire cook, while lower percentages will be fractions of that output.
- Like convection heat, steam speeds up heat transfer and can also decrease cooking time. For baked or roasted foods, start with a relatively small amount of steam (10 to 50%).
- For traditional steaming, use the Steam Cooking Mode.
- Steamed foods do best when the air and steam are allowed to circulate on all sides.
- If you have a perforated pan, use it to allow for steam circulation around the entire food.
- For larger items, such as artichokes, you can steam directly on an oven rack.
- If you don’t have a perforated pan and are steaming smaller or more fragile items, you can instead place the food on a wire rack and set that directly on the oven rack.
- Rice works best if it is steamed in a thin layer. Use a sheet pan or large baking dish.
- Placing a sheet pan on the lowest oven rack can help catch drips and make the oven easier to clean, but it is not necessary.
If you don’t add the convection fan or steam, you can keep the temperatures the same as your traditional recipe; however, due to the Precision™ Oven’s higher level of precision control and smaller cavity size, we recommend checking 5 to 10 minutes earlier than the recipe suggests.
Food Probe
If you’re cooking protein, you can utilize the food probe to ensure precision. If you’re using a relatively high oven temperature, you won’t get the same edge-to-edge even doneness as with Sous Vide Mode, but you will know exactly when the protein has reached its perfect doneness. You can even use the probe to monitor doneness with some baked goods, although it will be difficult to insert securely in batter-based recipes.
Convection
Convection
DIVE DEEPER
Non-Traditional Sous Vide Techniques
Dry Sous Vide Mode
For plenty of food, cooking in a wet sous vide environment is best. Meats and vegetables turn out perfectly and evenly cooked, and if you want to sear them after cooking, you can pat them dry before finishing over high heat. But for foods with skin, like whole chickens, the wet sous vide environment is not ideal. Once waterlogged, it's a challenge to get the skin crispy. In the Anova Precision™ Oven, you can cook sous vide without adding humidity. The food will still experience the correct cooking temperature, but the oven won't generate any steam. This means that the surface of your food will stay dry during the cooking process, allowing for better crisping.
Because Dry Sous Vide Mode is all about driving down relative humidity, it does need to set the dry-bulb temperature a bit higher than the wet-bulb temperature. This difference increases as you increase the set temperature. In order to preserve the precision of sous vide in this mode, we've placed a limit on Dry Sous Vide Mode at 197.6°F (92°C). Cooks at or below this temperature will behave as you'd expect, with edge-to-edge perfect doneness and dry skin.
We do not recommend using Dry Sous Vide for foods that have been sealed in a bag or container.
Sous Vide Express
Sous vide produces great results, but sometimes you want to trade absolute perfection for an increase in cooking speed. This is where the food probe gives you options. In traditional sous vide cooking, you can't usually use a probe to monitor your food's temperature; instead you have to rely on long cooks following time and temperature tables. But in the Anova Precision™ Oven, you can monitor your food's internal doneness with the food probe. This means you're free to adjust the oven temperature slightly higher than the target probe temperature to speed up cooking by up to 50% without adding guesswork to the equation.
As you might imagine, there's a bit of a tradeoff. The closer the oven temperature is to the probe temperature, the more gently the food cooks and the more uniform the doneness will be from edge to edge. The higher the oven temperature, the less uniform the doneness will be. A good rule of thumb is adding 5°F (2.5°C) to the oven temperature for every pound (450g) of food. For foods weighing less than 1 pound (450g), stick with 5°F (2.5°C).