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CONVERTING RECIPES IN CUSTOM MODE
The Anova Precision Oven's Custom Mode offers the ability to control each and every setting. This can be
useful if you're converting your favorite recipes to the Precision Oven, but there are lots of components to
think about. No matter the settings, you'll want to monitor your food closely the first time you adapt a recipe
so that you do not overcook the food.
Here are some good places to start.
SOUS VIDE
If you're adapting a traditional oven recipe to the Precision Oven, don't worry about sous vide mode. Simply
press the Sous Vide icon to turn it OFF. If you're converting a sous vide recipe, 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 when you're converting recipes. If you find that you'd like more browning on the top of your food,
add the top heating element the next time you cook. And if you are noticing that your food isn't brown enough
on the bottom, switch to either top+bottom or rear+bottom heating elements. We recommend using the 3rd
oven rack placement for most foods. Move your food closer to or further away from the heating elements as
needed to increase or decrease browning.
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. If you add the convection fan, first try decreasing
the oven temperature by 25°F (14°C) and then start checking for doneness 5 to 10 minutes sooner than you
normally would. 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.
You can further increase efficiency by cooking with steam. Like convection heat, steam speeds up heat
transfer and can also decrease cooking time. We recommend starting with a relatively small amount of
steam (10 to 50%). When adding steam to a non-sous vide cook, you can think about the percentage as the
continuous 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. (For more details on steam usage, visit https://
anovaculinary.com).
You can also use the oven to prepare foods that are traditionally steamed, such as artichokes, bao, or rice. We
recommend using the Steam Cooking Mode for these dishes. Steamed foods do best when the air and steam
are allowed to circulate on all sides. If you have a perforated pan, use it. 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. 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. Rice works best if it is steamed in a thin layer. Use a sheet pan or large baking dish.
For bread recipes, a multi-stage cook can replicate a professional oven by using the Steam Bake Cooking
Mode to start the baking process and improve oven spring. Afterwards, use the Convection Bake Cooking
Mode to brown and finish baking the bread. Proofing can be incorporated into a recipe program in the app by
creating a three-stage cook, starting with the Proof Cooking Mode.
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