Anova Culinary An400-us00 Nano Sous Vide Precision Cooker User Guide

Anova Culinary AN400-US00 Nano Sous Vide Precision Cooker

SPECIFICATION

• ITEM DIMENSIONS LXWXH:1 x 2.2 x 12.8 inches
• WATTAGE: 750
• BRAND: Anova Culinary
• VOLTAGE: 120 Volts
• ITEM WEIGHT:7 Pounds
• MATERIAL: Plastic
• COLOR: Silver
• CONTROL METHOD: App
• LOWER TEMPERATURE RATING: 32 Degrees Fahrenheit
• UPPER-TEMPERATURE RATING: 197 Degrees Fahrenheit

INTRODUCTION

The ANOVA Precision Cooker Nano makes it simple to produce restaurant-quality cuisine at home. Simply place your meal in a bag that can be sealed, attach the cooker to any water-filled pot, and set the time and temperature. The ANOVA Precision Cooker Nano precisely heats and circulates the water, cooking the food at a temperature that maximizes tenderness and moisture preservation (without worry of overcooking). By connecting to your phone, the Anova Precision Cooker Nano allows you to create delicious meals at the touch of a button. You can spend less time in the kitchen by depending on the app to alert you when your food is ready to eat. Cooking Period: 99 Hours.

SETTING UP YOUR PRECISION™ COOKER WI-FI

To set up your Precision™ Cooker WI-FI you’ll need a few essentials:

• Your Precision™ Cooker WI-FI & clamp.
• A pot or container, minimum 4.25″ deep (11 cm).
• A potholder or kitchen towel to put under the pot.
• A nearby electrical outlet (we recommend avoiding outlets already in use by other major appliances, such as your refrigerator or oven.)

To get started with precision cooking, simply:

1. Place your pot on the potholder and make sure you have an electrical outlet nearby.
2. Attach the clamp to the side of the pot by twisting the lower knobs until the clamp is stable on the pot.
3. Slide in the Precision™ Cooker WI-FI through the clamp and tighten the upper knob until it the cooker is stable in the clamp (note: it’s okay if plastic end cap touches bottom of pot).
4. Plug your Precision™ Cooker WI-FI in to see the display light up.
5. To switch between Fahrenheit & Celsius, press and hold “Start/Stop” button for 3 seconds.

SETTING UP WI-FI®

With a Precision™ Cooker WI-FI® you can schedule a cook from your phone and come home to the best meal ever. Staying connected means staying updated about your meal every step of the way, no matter where you are. Start cooking from anywhere and get ready to wow your family when they walk through the door!

Your Precision™ Cooker WI-FI® is smart enough to remember your WI-FI® network every time you cook. Here’s how to do the one-time initial setup:

1. Download the Anova Culinary WI-FI® App.
2. Make sure your device’s WI-FI® and Bluetooth® are turned on.
3. Make sure your phone is connected to your preferred WI-FI® network.
4. Have your WI-FI® network password ready.
5. Open the Anova Culinary WI-FI® App on your phone.
6. Go through the setup process on your phone.
7. A confirmation screen appears in the app.
8. Your cooker is now connected to WI-FI®!

COOKING SOUS VIDE FOR THE FIRST TIME: WHAT YOU’LL NEED

PRECISION COOKING IN A SNAP

Achieving sous vide perfection is a simple three-step process. Here’s the basics for how to use your Precision™ Cooker WI-FI to get cooking now. Simply prep your food, select your cook settings, and finish to your liking. Let’s cook your first masterpiece!

To precision cook your food, you’ll need:

• Your Precision™ Cooker setup from the previous page.
• Whatever you’re cooking…steak, chicken, salmon, corn (oh, the options!).
• A sealed bag for your food (zipper lock or vacuum-sealed).
• Source of water to fill the pot (note that your food itself will not touch the water).
• Optional: A clip (a gator or binder clip will do) to clip your bag with food to the pot.

COOKING SOUS VIDE FOR THE FIRST TIME: SET UP

1. Fill the pot/container with water. Make sure water level meets or exceeds the minimum line and falls below the maximum line on the cooker’s steel sleeve. More water works well for longer cooks due to evaporation.
2. Make sure your cooker is plugged into an electrical outlet for power.
3. Open your Anova WI-FI App to set the temperature and time for your cook.*
4. Start the cook pressing “Start” via the app to preheat your water and begin your cook.*

Alternatively, you can set the temperature manually (rotate scroll wheel) and press the start button on the device.

PREP YOUR FOOD – SEASON, SEAL, & SUBMERGE

1. Season and prepare food. Place it in a sealed zipper lock bag (See the Tips & Tricks Section for the water displacement technique to remove excess air) or use a vacuum sealer to seal the food in an airtight bag.
2. Once the water has finished preheating and reached the desired cooking temperature, place sealed food in the water. Make sure all of the food in the bag is submerged (use tongs if water is hot).
3. Optional: clip the bag to side of pot/container for easy access.
4. You’re good to go (to work, run errands, take a snooze…).

ADD THE FINISHING TOUCHES

Once your food has cooked for the desired amount of time, stop the device by pressing “Start/Stop” manually or via the app.

1. Remove sealed bag from pot/container (water may be hot, so use tongs if you have them!)
2. Remove food from the sealed bag and prepare your finishing touches (see the Tips & Tricks Section for suggestions).
3. Serve and enjoy!

SCHEDULING A COOK WITH WI-FI®

With WI-FI®, you can now cook from your phone anywhere, anytime. Your phone doesn’t’ t have to be on the same WI-FI® network as the cooker or even any WI-FI® network at all. You can even cook using your cellular network. For the most current information on WI-FI® and a list of compatible devices, go to support.anovaculinary.com.

Your Precision™ Cooker WI-FI® lets you go to work, hit the gym, pick up the kids, and come home to the best meal ever. It lets you cook like a pro from anywhere your life takes you. Your safety is top priority so we’ve built in food safety measures that will cook your food so that it’s safe to eat and deliciously cooked no matter when you decide to come home.
For the latest scoop on how to schedule a cook and cook remotely from your phone with your Precision™ Cooker WI-FI®, please visit support.anovaculinary.com.

TIPS & TRICKS

Here are some helpful tips so you can make the most of your Precision™ Cooker. Enjoy!

• SEARING & FINISHING FOOD
  With proteins like fish, poultry or meat, you’ll want to add some finishing touches for a more appetizing appearance and a delicious caramelized taste. So sear, baby, sear— and savor the results!
  It’s easy. Simply remove food from sealed bag, pat dry, and sear it under the broiler, on your outside grill, with a culinary blowtorch or in a pan with a little butter or olive oil (extra tip: make a quick sauce by pouring juices from bag into pan after browning meat).
• POTS AND CONTAINERS
  SELECTING YOUR CONTAINER
  When selecting your pot or container, go for the smallest size given whatever you’re cooking. This enables the water to heat faster and helps conserve energy.
  If you’re using a non-cooking container that is food-safe (instead of a pot), you can cut a hole in the lid and insert the Precision™ Cooker. This reduces evaporation and helps maintain heat stability.
• WATER LEVEL EVAPORATION
  With foods like chicken and fish that require a short cooking time, evaporation shouldn’t be an issue. But with longer cooking items—for example, ribs which can be cooked for as long as 72 hours—it’s best to minimize evaporation by putting aluminum foil (shiny side up), plastic wrap, or a closed container over the top for cooking (see Pot & Containers Tip).
• PREVENTING FOOD FLOAT
  Always make sure the food is entirely submerged in the water to maintain food safety. Some foods are tricky to keep submerged. Here are some tips to help:
  • Use binder clips to hold the bag to the side of the pot.
  • Place a heavy object, such as a serving spoon, on the bag.
  • Place food-grade stainless steel weights inside bag.
• SEALING BAGS
  WATER DISPLACEMENT METHOD FOR SEALING PLASTIC ZIPPER-LOCK BAGS
  When precision cooking, the best results come when all the air is out of the bag. You do not have to use a vacuum seal. When using plastic zipper lock bags for your food, place your food in the bag and get as much air out as possible. Seal the bag almost completely, leaving a small section open. Then, in a pot of water, slowly lower the sealed bag into the water to push the remaining air out. Air will escape as the bag is submerged. Right before the bag is fully submerged, seal the open section to fully close the bag.
• TEMPERATURE: THE SOUS VIDE SECRET
• Rather than blasting your food with heat, the sous vide cooking technique surrounds your food with the perfect cooking temperature, hence the delicious, flavorful results. Keep these temperature tips in mind
  • For foods requiring high temperature cooking, preheat the water on your stovetop, then attach the Precision™ Cooker.
  • Don’t heat water above the temperature your recipe calls for.
  • Keep food as one layer in bags to ensure even cooking.
• THOUGHTS ON TIMING
  With sous vide, it’s more about temperature than time. Cooking with your Precision™ Cooker WI-FI adapts to your schedule. In many cases, leaving your food minutes or even sometimes hours over the desired time still results in incredibly tasty food and amazing results. Timing simply isn’t critical in most recipes.
• SEASONING YOUR FOOD
  Adding seasoning in your sealed bag helps lock in flavor. Keep in mind:
  • Using dried, powdered spices works best.
  • It’s okay to go a little heavier with salt, pepper, and garlic powder as they work well with longer cooking times.

FAQs

Anova or Wancle?

I’ve only used the Anova but immersion tube looks similar and the description sounds similar. For me it came down to the look and feel and I preferred the Avona. I know that the Avona indicates you need Internet access to operate but I have used it without it or at least I think I was. I’ve turned it on and set the temperature manually on the device.

What does it imply that it has less power (wattage)?

The lower wattage is directly related to the smaller water bath max capacity. The Nano supports a max of 5 gallons vs 8 gallons on the 900w version. This would be a function of both ability to circulate and ability to maintain heat in a larger bath without overusing the heating element.

So do I have to buy a separate vacuum sealing machine to be able to use this?

The vacuum sealer will get 100% of the air out of the bag. The water immersion method of sinking the bag into the water with just 1 inch of the seal open above the water, then snap it closed, will get 99% of the air out. I wouldn’t waste money on another appliance just to get the last 1% of air out. What I would do is invest another $20 in the stainless steel rack that keeps the bags separated and under the water.

Is this new model water proof? I thought it was a major flaw that the last model’s electronic display, etc., wasn’t water proof.

No, it is water resistant—which is probably fine. I believe the “Frieing” is the only sous vide sick that is actually waterproof (i.e., submersible) per IPX7 standards.

Can I control this sous vide heater without my phone. Is there controls on the unit its self?

Yes! The top of the sois vide has touch controls that let you adjust the timer and target water temperature as well as see the current water temperature.

About the Anova Nano: How many inches below the clip is the heating element that must be submerged under water?

The minimum water line is indicated on the Nano, the depth minimum size for your pot is 5″ / 130 mm.

For the Nano, what is the max amount of water it can handle according to the manual? Can do more with a frankencooler but just what manual says ease?

“Your pot, any pot”.

Can you use it without the plastic bag?

No. You should not use it without the bag. It is not designed to be done that way. As the food cooks it will introduce small pieces of fat, meat or other that will be circulated into your device and quickly reduce the life of your product. In addition you will lose any seasoning you have added to your meat.

can traveler use this in broths and general cooking?

I never thought of this and I have read a lot about sous vide but haven’t read anything about broths. My opinion. I don’t think you would want to immerse the precision cooker directly into broths because I think it would create cleaning issues. I think you’d want to always plan to use the cooker to heat a water bath and do your cooking in plastic bags in the water bath.

Can use in Hong Kong, or do you have 220v?

Follow this link and when purchasing, select 220v. https://anovaculinary.com/?fbclid=IwAR3W4fYXrmfBpJIAVUxKAjLMWJ9q0UlZk8jxXDD83rdsh_lqKTyp23Q_MtM

Can this be immersed in milk for home pasteurization?

Don’t know. I would estimate that the milk would cook on the heating elements.

Will this product defrost meat?

Everything I’ve seen is that it is OK to cook from frozen, but nothing about just defrosting. Me, I would stick to other means for thawing.

Is this plug of the product is tw/us or hk version?

Mine is US version. But there must be an adapter. One of those universal plugs like you use on an electric razor should work.

What is the increments between temperature settings 0.1 degrees?

I verified this model only lets you set in 0.5 degrees increments and not 0.1 degrees as mentioned.

What stand goes with this?

As far as I know there is no stand. I keep mine in the container! Perhaps Anova should make one.