General Oven FAQs

I've noticed that the oven temperature drops when I open the door to add the food. Should the recipe timer start immediately or after the oven returns back to its set temperature?

What range of temperature fluctuation is normal for the oven?

Steam FAQs

I'm cooking a recipe that doesn't use steam. However, I'm seeing a lot of steam billowing out of the oven. Is this normal?

Is it okay to use steam with the Baking Steel? What about a cast iron skillet?

Sous Vide FAQs

GENERAL

Is Sous Vide Mode the same as sous vide?

일반 오븐을 저온으로 설정하면 수비드 요리를 할 수 있나요?

Can I use the same times and temps in Sous Vide Mode as I would using traditional sous vide techniques?

Is vacuum sealing necessary for Sous Vide Mode to work?

So when is my food “under vacuum”?

BAGS IN SOUS VIDE MODE

What's the difference between cooking in a bag versus cooked unbagged in the Anova Precision™ Oven?

Should I always skip the bag? Or are there good times to use one?

식품을 백에 담지 않고 수비드 온도에서 조리하면 식품 안전에 위험이 생기나요?

조리 시간이 길어지는 동안 음식이 산소에 노출되는 것은 어떻게 하나요?

고기는 조리하는 동안 육즙이 나오는데, 이 백은 육즙을 고기와 함께 보관해줍니다. 오븐에 넣으면 잃어버리지 않을까요?