Perfecting the cook
I never once had to worry about my potatoes being undercooked. Both standard and sweet potatoes come out soft and fluffy on the inside, with a nice brown crisp on the edges. I cut my potatoes into cubes out of habit, but am told you also can make baked potatoes to perfection using the probe. Asparagus and Brussels sprouts in the June were also a hit. My husband, who tends to shy away from any food that is green, came back for seconds. The broccoli, however, was weirdly dehydrated on the crowns, giving it almost the consistency of kale chips. The stalks were moist and well cooked, but the tops were dry and crunchy, making for a weird texture in my mouth.
This same effect is magic on pastries and baked goods. I made cookies, pie, brownies, pizza and dinner rolls. Even Pillsbury tasted delicious. I got toaster strudels, dinner rolls and pre-rolled pie crust because I wanted to test more of the presets and was tired of cooking. Hands-down these were among my favorite cooks. The brown crispy outsides were something I couldn’t possibly match in my standard oven. While we are on the topic of browning, none of my meats did (besides the chicken that was in there for ages). The steak and pork were both a uniform brownish-grey color that visually distracted from how good the cook was on the inside. We do a lot of sous-vide meats in my house and my husband ended up pan frying a chop after it came out of the June — just to give it some flavor and crisp. This extra step, of course, made it way overcooked. I do however, think this lack of crust and visual appeal is fixable if June tests broil-like heat at the beginning or end of their meat presets as part of getting the inside up to temp. I guess it will all depend on how the June community feels about pretty looking cutlets, steaks and chops.
Another pro tip: If there isn’t a preset and you’re following a recipe you’ve cooked in a standard oven or just found online, you’ll want to set your timer for 20 percent less time than the recipe called for on the same temp. I found that the recipes I tried cooked, on average, five minutes quicker than the recipe recommended. I’m not complaining about the quicker cook, but there was a pattern of several dishes being done and properly browned before the buzzer. As a result, I did actually have to pay a bit of attention to it toward the end of any rogue recipe, instead of just trusting the June to know what to do.
Source : https://techcrunch.com/2016/11/15/the-june-oven-makes-the-art-of-cooking-a-science/