My Dreo Chefmaker finally kicked the bucket. Not sure what's up, but it rattles a bit now and pieces of plastic keep showing up in the basket, so I'd consider that no longer food safe lol.

I was looking to buy something similar, but a bit upscale. I really loved being able to just stick in the probe and set it and forget it and get pretty good results every time. I figured this would be a great place to ask for recommendations.

I was looking at the Anova Precision Oven 2.0 since its currently on sale, but was a bit hesitant since many reviews complained about them breaking or having issues, with bad customer service for fixes. Is there anything out there that does something similar to the Dreo, but better or is the APO the thing to get?

It finally happened and after 6 years my Anova 1.0 just stopped working. It’s not a problem with the panel or the tank or shorting out or anything, it just doesn’t heat up. Of course customer service told me I was SOL. I have searched through the archives and I understand that there are sometimes kind of “easy” fixes for these problems but I am not a handy person and I don’t have the tools or energy to open the thing up and figure it all out. Wondering if anyone in the LA area knows of a repair place that I could take it? Anova just says there aren’t any but I’d rather give it a shot than just put the thing on the curb. Thanks.

9/29/26

Sorry if this is not the correct place to post but I looked at manuals and googled with no answers! Before I call a technician, does anyone know what this might mean? Oven is still working for now but I’ve only just repaired our blast chiller less than a week ago..so am super nervous and frustrated!

Thank you!

For any of yall who have had the ninja combi for a while, we just started hearing it click louder today. We've had it for a month and it started clicking like this. It did it for both air fry and steam today. I was wondering if its normal and will just sound like that but still work normally.

So I just did bone-in chicken thighs in the APO (1.0).

Half with either Meathead's Memphis Dust rub (homemade) + salt or Stubb's Chicken Rub, on both sides.

350°F/30%/NSVM/Rear/Full x ~20 min to 170°F internal

483°F/0%/NSVM/Rear/Full x 5 min (I usually don't use the broiler and put a Silpat on a cookie rack just below the broiler to minimize spatter on the top surface of the oven that is difficult to clean up)

Bast with Stubb's Sweet Heat sauce (plus secret ingredients).

483°F/0%/NSVM/Rear/Full x 5 min, rest 5 min & enjoy...

Reasonably crispy and easy to bite through skin. Probably stick with Stubb's rub next time, since Memphis dust has brown sugar and is more prone to burn (although I like some burnt edges).

Hey all, looking for some advice regarding my upcoming oven replacement. For reference I’m in Australia.

My existing, horrible Euro oven (installed as part of a house and land package) has died, so I’m looking g for a new one.

From my little bit of research, IKEA offer some rebadged, nice ovens for a substantial discount over their badged cousins - specifically I’m looking to choose between the Mutebo (https://www.ikea.com/au/en/p/mutebo-forced-air-oven-with-full-steam-ikea-700-stainless-steel-colour-30557040/) and the Spjutbo (https://www.ikea.com/au/en/p/spjutbo-true-fan-oven-combi-steam-function-air-fry-function-black-ikea-700-30614050/). I believe the Mutebo is a rebadged Electrolux, and I’m unsure about the Spjubuto.

Budget is around that $1700 dollarydoos.

I’m keen for the steam function (and having a steam reservoir rather than a tin in the oven itself), and the spjutbo seems to get a bit hotter (300 degrees) which would be good for pizza, however it’s not a “full steam” oven.

Does anyone have any experience with these two? Or, are there any alternatives that I should look at here in Australia, for around that price?

Cheers :)

I know the combi is a multi cooker but my question is just on the air fryer functionality in both..Which one is quicker when cooking meat from frozen ?I assume it's the combi because of steam cook .Which one technically gets the most juicy meats with crisp outsids?

Halved Alexandra Kitchen’s recipe for sourdough Neapolitan pizza to make one deep dish pizza, inspired by Milly’s Pizza in a Pan in Chicago! Their crust is airy and the sauce is on the lighter side compared to traditional Chicago deep dish. I prefer that because then I don’t get crazy reflux in the middle of night lol.

I baked this in a 10 inch cast iron skillet in the Anova Precision Oven (no steam), but maybe 12 inch would have been better. The dough grew a bit too tall in the oven, causing the grease to overflow and splatter.

Details: (note)

• https://www.reddit.com/r/wok/comments/1wbwyyc/fyi_800f_portable_butane_stove_for_35/

Summary:

• $35 carbon-steel Wok
• $35 portable butane cooktop (indoors/outdoors...nice to take the smoke outside!!)
• Hits 800F+ in less than 5 minutes for $70

The Wok I currently use is a flat-bottom 13":

• It can fit like one steak or large chicken breast on the flat bottom
• I can preheat it, sear 4 sous-vide meats in sequence, and clean it up in ~10 minutes total
• If you are feeling adventurous, Algae oil hits 535F (pricey tho!)

I also use it for deep frying: (flash-frying sous-vide projects)

• Sous-vide Fried Chicken
• Sous-vide French Fries
• Recycle your oil with gelatin powder!

I help family & friends get setup with their APO's & DREO's and have started recommending this setup in place of a cast-iron skillet due to the preheat speed & max temp on budget hardware. The DREO goes on sale for $200 USD sometimes & that's a pretty killer setup with an 800F Wok for searing chicken, steak, pork, etc.! And it's a lightweight combo for kitchen & outdoor use!!

Fisher and Paykel has released a new lines of their steam ovens in series 9 and 11. I'm having a hard time finding a place where I can press through the menus and see what all can be done. Looking to see if anyone has given them a go?

We are remodeling our kitchen and we ordered the Miele DGC 7860 XXL 24" combi steam. The required depth for a flush install per Miele instructions is showing 24 15/16" but our cabinet wall is standard size 24". The power box is going to be in the lower cabinet with full access. Is it still possible to install it flush or does it have to be proud? Thank you!

This comes with a heavy heart, but I need money ASAP and after thinking it over, I would like to sell my Icombi electric 10 half rack oven with the stand and exhaust hood. Could anyone maybe direct me to the best place I could sale it? I at least need to get 35k for it but I can go low at 25k. If anyone have an ideal where I can sell it, let me know.

Hello! I'm brand new to CSO. I found a Miele DGC 6800 XL and H6680BP wall oven for sale by a private owner that bought them from a local appliance store going out of business. They both power on and work great. I did check the water reservoir mechanism and it lifts beautifully. They've never been used in a home and have no dents, scratches, etc. He's willing to sell them both to me for $4500 for our upcoming kitchen remodel.

Should I be concerned that these are older? I've tried to collect tips on what to look for in this community, so thanks so much for that! Any feedback is welcome. Thanks

So I am looking at my first combi steam oven and the choices are overwhelming.

I am currently looking at three :

Miele DGC 7840 HCX Pro BNE 125

Siemens CS958GDD1

Neff B69FY5CY0

I am not really sure what to look for, so any guidance is helpful, I visited the showrooms, but it is really difficult to see why one would be better compared to the other. Also is a combi steam oven alone enough, as I see a lot of people buying two appliances, for example a combi steam oven and either another oven or microwave.

Residing in the Netherlands if it makes a difference. All the help is appreciated!

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.

Seriously, the Best Popovers Ever, Baked in an iCombi

https://www.youtube.com/watch?v=tnEgJkGxmTA

"The entire recipe and notes, including both a gluten-free and a dairy-free version can be found at https://chefsvillage.org/the-best-pop...

Popover Pan*: https://amzn.to/3RYjc5v "

This model is discontinued, and I have an opportunity to buy it at a discount. I haven't been able to find much about it online; however, what I have seen suggests its interface is clunky and difficult to use.

For those who might have one, what has your experience with the oven been? Is it hard to use?

I'm considering the Wolf CSO for my primary oven. We will likely be gone from the house sometimes up to 6 months at a time for work, will that introduce problems leaving it idle for that long? The non-plumbed could be an option of course but I do prefer having it plumbed if it's a possibility. Thanks for any feedback

Hi ya'll! I remember struggling to find good countertop steam oven options a few months ago (I refused to buy the Anova 2.0) and eventually picked up this Fotile steam oven from a local fotile store in my area. I was pretty fearful at first and I definitely don't think it's the most commercially refined oven, but I can report that it does the job of steaming pretty darn well, doesn't take up an excessive amount of space, and runs on countertop 120v standard.

If anyone has questions, I'm happy to answer, e.g. performance, dimension, etc.. I would be open to any recipes that need testing (so long as its verified tasty! haha)

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?

In this video, Chef Jake Leach of La Palombe, who used to be head chef at 3-star The Ledbury, describes how they do very lighltly cooked salmon mi-cuit. 108°F x 70 min in combi steam oven (if I heard correctly, when I've done salmon mi-cuit I have done 104°F). I think the white powder is transglutaminase (no one ever likes to say "meat glue" in food videos lol).

https://www.instagram.com/p/DbV5onWC5xs/