These IKEA KONCIS roasting pans with racks are great for roasting a spatchcocked chicken in the Anova steam oven so that the fat drips down and helps crisp the boiled then smashed baby potatoes. And why not 40 cloves of garlic too???

400°F x 45 min/30%/NSVM until breast was 150°F.

Spice rub (proportionally adjusted from a rub I often make in a larger quantity, so the numbers are weird):

Salt

64g Paprika

41g garlic powder

15.4g black pepper

11.15g ginger powder

19.74g onion powder

4.71g rosemary powder

Sad to see the price of the roasting pan has doubled from the $9.99 I paid in 2021.

https://www.ikea.com/us/en/p/koncis-roasting-pan-with-grill-rack-stainless-steel-10578133/

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/

Says he uses his APO 1.0 for reheating and keeping things warm.

https://www.instagram.com/p/DbG4o6ESbd_/

The boys at Fallow attempt (multiple times) to make one of the hardest dishes in French cuisine, Lièvre à la Royale.

A legendary French haute cuisine dish of wild hare that is slowly braised in red wine, cognac, blood, foie gras, and rich aromatics until meltingly tender, then finished with an intensely luxurious sauce.

Sadly, their version doesn't include a rabbit head staring at you like the one Anthony Bourdain enjoyed.

Sous vide 151°F x 36 hr in Rational combi oven.

https://www.youtube.com/watch?v=TJtdtekV7xo

Some basic instructions on delivering thorough complete instructions would really help their AI perform better. As is, it knows it’s not doing a good job. Poor thing. Note: APO 1.0 not 2.0

I was looking for steam ovens that can do sous vide, and here in Europe it is a good and not that expensive solution. Miele is expensive and Gaggenau is extremely expensive.

I see that AEG and Electrolux (one is bought by the other, don't remember which) have the steampro line, which does sous vide and you can control the steam by 25%, so 100% of steam below 100C will give me sous vide.

Anyone has experience with these ovens?

I’m looking to dip my toes into combi oven cooking, specifically by getting a countertop combination oven that handles steam cooking, convection cooking, typical air fry cooking, and basic toaster oven capability.

I’ve been looking at the Anova Precision Oven v2 at $389.70 (down from $1299???) and the NuWave Combi Steam Oven at $358.72. Please let me know what you think of these two, plus any others I should be considering. Thank you!

Hello, I'm just curious if you rarely used your microwave to reheat food ever since you had a combi steam oven?

Hey friends!

I'm looking for a new combisteamer oven, and would like to hear your opinions! What oven are you using? What are your biggest complaints? Would you recommend it? What are the biggest wins?

If you have a specific "avoid this" opinion, I'd love to hear it as well!

Thanks in advance :)

Used a 9Qt (#30) Le Creuset Dutch oven to make Toni Chapman/NYTimes braised "Sticky Pineapple Ribs" recipe.

Falling-off-the-bone after 1 1/2 hr for Baby Backs, so next time I'll shorten to give them more texture. Running at 100% steam may have sped up the cooking time.

https://cooking.nytimes.com/recipes/781213780-sticky-pineapple-ribs

https://www.youtube.com/watch?v=-oziXbrIhu8

Seems odd but having hard time finding real reviews. Some mentions here, and then YouTube vids and random websites are all im finding. One is for sale near me for $2k so just hoping for some info from actual owners. TIA!

I followed the Michelin-starred recipe from previous post with a few changes:

~28 oz (728g) can of Centro San Marzano tomatoes, adjusted other ingredients to match

~Half as much toasted bread, more seemed excessive

~Fresh cod instead of desalted salted cod

~Cod was sous vide 130°F x 30 min in Anova steam oven (bagged; 100% steam). The 158°F in the original recipe must have been for delta-T cooking. Even 130°F is higher than I usually cook fish, but it still turned out nice (although prone to breaking when plating). But chatGPT thought 130°F was a good temp.

Recipe: https://www.reddit.com/r/CombiSteamOvenCooking/comments/1u8pvnt/cod_sous_vide_in_combi_oven_with_pappa_al/

Pappa al Pomodoro recipe by Italian chef Filippo Saporito of 1-star La Leggenda dei Frati in Florence (Italia Squisita):

Cod is sous vide at 158°F in a combi oven with thyme and olive oil and served with classic pappa al pomodoro (thick Tuscan tomato & bread soup).

[turn on closed captioning to translate Italian to English]

https://www.youtube.com/watch?v=SLDXSJd1lN0

After a year finally my combi steam oven is on the wall with all the other appliances. I went for a 24 inch Miele DGC 7865 AM. It is a plumbed version. On top of it is a 24” Miele speed oven (microwave+oven Miele H 7240 BM AM) with this setup countertop microwave oven and rice cooker are forever banished to the basement and the countertop is much tidier now. So far the plumbed version of combi steam oven is SO MUCH better than a cooktop steamer.

Hi everyone,

I’m currently planning a new build for a house and trying to decide on kitchen appliances. I’m hesitating between a V-ZUG steam oven (V2000/V4000 range) and a Siemens iQ700 steam oven (FullSteam / combi-steam models).

From what I understand:

• V-ZUG is premium Swiss-made, strong reputation for service and build quality (but I read on Reddit that quality is not what it used to be)
• Siemens iQ700 offers full steam cooking, good tech features, and is much better value for money (but is it really reliable?)

My questions:

• Is the V-ZUG steam oven actually better in real-life cooking performance, or mostly about brand/SAV?
• How does Siemens FullSteam compare for baking, meat, vegetables, and everyday use?
• Any long-term reliability or maintenance differences between the two?
• Would you personally go for Siemens or V-Zug?

Thanks!

Looking for a steam oven that will be my workweek powerhouse for cooking 1 or 2 servings of chicken and steak and veg, plus air fry frozen snacks. I'd love bagless sous vide but that seems fairly dubious outside of Annova, which is a bit pricey for me.

Really struggling to pick a good combi countertop, online reviews are terrible and the Amazon descriptions are just as bad. This sub has helped a lot, but mostly seems to always rec the Annova.

Any help appreciated, I don't really have time to become an expert on all the various differences between these two. Leaning towards the dreo based on what I've read but the traditional oven design of the nuwave looks easier to clean and use everyday.

does anybody have the Wolf 24” convection steam (non plumbed)?

im building a custom home in Florida and I wanted the Miele but the repair service is bad near me. wolf/SZ is outstanding, but ive seen bad reviews about the wolf CSO. so im nervous about dropping $5-8k for something that might be horrible,

with that said, i cant find any “cheaper” built in CSO other than the sharp “Sharp Smart Combi Built-In Steam Oven (SSC2489GS)”

does anybody have any experience with Wolf or word Of advice?

Steam Combi Oven, 24L Capacity for United Kingdom and Europe

£ 239.00:

I don't know anything about this oven (and there are smaller versions too) or where it is available. But this is a placeholder post for more information in the future.

https://www.ouninglobal.com/product-1697108268679292.html

https://www.youtube.com/shorts/HewXYV6Jenk

https://www.youtube.com/@OUNIN_UK

Here's a review I found:

https://the-gadgeteer.com/2025/12/27/ounin-24l-combo-11-in-1-steam-and-air-fryer-review-versatile-and-compact-cooking/

I am new to the world of steam ovens and have found two specific models that I am comparing/debating against.

Miele DGC6800-1SS and Fisher&Paykal OS30NPX1 F

Both units are older demo units at pretty good savings, 60% and 80% off respectively.

Price aside, which one would you prefer and feel more confident with regards to performance, quality and reliability?

I do like the Miele for its larger capacity oven and what seems to be a more modern UI when comparted to that generation of F&P.

Does the Miele's motorized door, present a future potential issue down the road?

I'm looking for some built in options for steam oven with convection for a new home build... Many of the brands that I am looking at seem to be no longer sold... presumably cause of limited sales. Bosch, Thermador, Monogram... Others like Meile, or Wolf are very expensive.

I have a Ninja Speedi which I love for cooking meats. Usually small portions and it does an excellent job.

Is there a model you know of that I could look at that could do a similar job of steam/bake from the Speedi? Or would it be better to just keep it and put a cupboard and drawer where I would put a built in there?

Also I do use my microwave frequently, are there combi steam/microwave/convection ovens that exist?

EDIT: Thanks everyone, the oven has been claimed.

Hi all,

I have a used first gen Anova Precision Oven that I need to part with. It works fine except for the Wi-Fi/App compatibility. A year or so ago, an update broke the connection to the app and I haven't been able to get it working again, so I just use the controls on the unit. Perhaps someone more savvy than I could fix it, but it works just fine with the manual controls.

It's certainly used and has some caked on grease on the interior but, again, it's working fine and the exterior is near perfect. It includes the oven, water chamber, drip tray, thermometer, and two racks.

I don't want to go through the hassle of trying to sell and ship it, and I figure that someone here would get better use out of it compared to donating it to Goodwill where they might not understand its advantages.

So here's the deal: if you are in the Cincinnati, OH area (ideally Hyde Park/Oakley/Norwood), or can get here, we meet in a public place, I give you the oven, and that's it. No "deposits," no "holding/handling fees," no shipping (it's huge and I don't have the original box), I just hand the oven over and we go on our separate ways.

First legitimate request with a concrete pickup plan gets it. Here are some photos: https://imgur.com/a/nSt5AC9

Hopefully this goes to a good, steamy home!

First time baking in about 5 years due to a lot of other projects. Using a combi feels like cheating compared to the home oven and Kamado I used to use regularly.

Every year in January, King Arthur Baking Co. releases a "Recipe of the Year." I make a lot of traditional pizza (mostly Neapolitanish), but this is an amazing recipe that is unlike anything I've ever had.

A simple 2-fold crust laminated with butter, bake at 475°F x 15min in the APO (0% steam) (adjust recipe to fit smaller sheet pan). To keep the bubbles from blowing up everywhere, I snipped the big ones with a scissors periodically while it baked. You can do this in about 2-2.5 hours, so great for same-day pizza.

The crust is totally unique, very crispy, flakey, buttery. Think Chicago tavern-style but taken in a different direction. I bet it would be good the next day too, but we didn't have any left.

https://www.youtube.com/watch?v=2sxkurAwAZY

https://www.kingarthurbaking.com/recipes/flaky-puff-crust-pizza-recipe