skip to main content

Good report on BlueStar service...

14 years ago

Subtitle: Why I can now fully love my Bluestar....

I got my RNB30SS installed in Dec of 08 and from day one, the oven was running noticeably cool. My wife routinely complained about having to cook meals an extra 20-30min. My weekly pizzas went from slightly charred perfection in my cheap Maytag electric, to pale, flaccid disappointments in the Bluestar. After the while glove service (by Service Company A) came and proclaimed everything was fine, I chalked it up to my old stove running hot and having to get used to a new oven. We tried bumping up the temp by 50deg and adding an extra 20 min to everything we cooked. Sometimes that worked for a hotdish, but nothing could be done to save my pizzas.

In March, I called Bluestar and explained the situation, along with the fact the burners were not re-arranged as I had ordered. [Side note, rep from company A didn't think the burners could be moved on this stove, should've been a clue...] Within a day, I got a call from Trevor at Eurostoves, where I had purchased the stove who set up a return visit to re-calibrate the oven and move the burners. Same guy from company A came out and calibrated it right on for 500 deg.... problem was, the thermostat was so non-linear, that at 250deg it was way too high and in fact, the oven would come on even in the off position. He came back and tweaked it down so it would at least turn off, but I was in the same boat of disappointment.

Another month went by and after making a fantastic pizza in my sisters cheap electric oven (6 minutes to crispy vs 20 min and still pale), I could take it no more. I called Bluestar again and they arranged for a different service company (Company B) to come out and take a look. 3 hours and a new thermostat later and I am finally able to char pizza in record time.

So am I happy about having to deal with such a basic QC issue on a $4k stove, of course not. But I am happy that the response from Bluestar and Eurostoves has been great and that the stove is now performing as well as I had dreamed.

Sort by:Oldest

Comments (6)

jakkom
14 years ago
Happy cooking!

When I worked in a major bank, it was an insider's joke that the most poorly paid, least trained people were the tellers, who of course have the most contact with John Q. Public. The more $$$ one made, the less likely it was to ever have to meet with any customers.

Unfortunately, that's becoming the norm at all too many service companies, too. Glad you were able to finally find a qualified tech!
pcarpen
14 years ago
I would be interested in hearing about your pizza setup. I too am looking to use my shiny new BlueStar to turn out nicely charred pies, but my go-to method that I used in my old oven won't work in this one. I used to heat up my stone for a good hour and then turn on the broiler to simultaneously cook from the top and bottom for a nice quick baking time. With the BlueStar, however, the broiler is set to turn off once the oven temperature reaches 550F, which quickly happens when the oven is already at 500. Do you have a pizza stone set on the oven floor or another rack? Convection on or off? I would love to see some 6 minute pies!
Related Discussions
Reliability and Servicing: BlueStar vs Viking 30 inch ranges
Q
Comments (47)
Moraflauta: For the Broan MUA systems, have a look at these links: http://ths.gardenweb.com/forums/load/appl/msg010822599493.html?6 http://ths.gardenweb.com/forums/load/appl/msg0313214523464.html?40 The second link is titled "Braun" but they meant "Broan." For finding contractors, I'd start with my local government's building department/code enforcers and find out if they've ever inspected any kitchen hood MUA systems -- if so, ask who did the work. Also, I would try calling any local retailers who sell higher-capacity range hoods (if anybody local sells them). Also, there have been discussions here at GW where folks have owned-up to using exterior-venting 400 cfm OTRs with pro-style ranges. Heck, if your stove is against an exterior wall, you could even vent the existing OTR and work with that for a while. Almost any overhead vent-set-up will do a better job than the downdraft and recirculating vents you now have. A 400 CFM hood would be better, even if not as good as the venting could be. We have to work within our budgetary, spatial and architectural constraints, Wekick: Specifically I would love it to go low enough to -hold an 8 qt pot of mashed potatoes in enameled cast iron. Can you do that with your Wolf range? I've done that with induction but very low gas flames seem a little too concentrated to evenly heat the cast iron base on my LC enameled CI when I've got mashed potatoes in them. Of course, the burners will do the stupid melt-chocolate-on-a-paper-plate trick and I haven't needed a double boiler for years even with my previous GE DF range. Holding mashed potatoes on a gas stove-top is the one task for which I've needed a dispersion plate/disk/flame tamer. Todd or any of you folks with a BS or AR have any better luck with the star-shaped open burners on your ranges? Maybe I just don't put enough butter and cream in my mashed potatoes? ;>) This post was edited by JWVideo on Tue, Feb 4, 14 at 16:23
...See More
Replacing Igniter: Excellent Blue Star Service
Q
Comments (4)
Well, according to the above post, apparently not. We have seen several posts about the screws busticating. What are your thoughts about removing them while you can and adding antiseize compound (Like you do for the sparkplugs in cars) Well like I do, I know you not into old cars. What Sayest thou OL Mighty BS Guru , (Mojavean)? BS = Blue Star---not the other BS (LOL). Gary
...See More
Blue Star Service story with happy ending!
Q
Comments (2)
Good to hear. I know some folks don't like to do their own repairs, but I'd rather if it's something I am capable of. So of course I prefer something that's moderately self-servicable, and a company that doesn't threaten you if you take things apart yourself. :)
...See More
Great Blue Star service
Q
Comments (4)
Interesting...it's good to hear the good and the bad. Thanks for posting. BS has been on my list of appliances to purchase with the reno.
...See More
clean_freak
14 years ago
I am confused about why the broiler shuts off at 550 degrees. The website advertises a 1850Ë infrared broiler. Now I can't imagine that the whole oven gets that hot, but it seems weird that it shuts off at 550 degrees.
User
14 years ago
The broiler cycles on and off if the oven door is closed. The broiler will get mighty hot, but it's not intended to turn your oven wall into a red hot mass. So a thermostat shuts the broiler down when the oven reaches a certain temperature. If you want the broiler to stay on, you open the oven door an inch or so.

My oven will get hotter than 500 degrees, so I just use one stone and let it pre-heat. I put the pizza directly on the stone... and it cooks fast. I make my crusts from scratch- and if I'm making a thicker crust, the oven is set under 500 degrees.
parrym
Original Author
14 years ago
pcarpen -
Tonight will be my first attempt at a real pizza with the oven temp now set correctly.

My normal routine is to heat the oven to max temp (~ 525 if I go just past 500, but before the Broil setting) with the stone on the bottom position on the pull out rack. Once I put the pie in, I turn on the convection fan.
I'll take some photo's and post next week.

It is a little annoying that the broiler will not turn on when the oven is hot. I have run into one recipe that calls for high temp roasting followed immediately by broiling. Not sure how to accomplish that on the BS.
User
14 years ago
pcarpen, to broil something after high temp roasting, just turn the broiler on. The broiler takes about 1 minute to get the glow plug up and another minute before the broiler is going full blast. If you don't want the broiler to shut off, just leave the door open a crack. The oven will still stay hot and what is under the broiler will be much hotter still.

Good luck with the 6 minute pizzas tonight.

Related Stories

DECORATING GUIDES Dream Living Room Makeover Progress Report

By Becky Harris

See how our sweepstakes winner is handling life in a construction zone — and get a peek at the remodel's progress

Special Report: Interior Design News From Cologne

Take a Photo Tour of the Latest Furniture Innovations Headed Our Way

PETS How to Help Your Dog Be a Good Neighbor

By Alison Hodgson

Good fences certainly help, but be sure to introduce your pup to the neighbors and check in from time to time

GARDENING FOR BUTTERFLIES Gardening for the Bees, and Why It’s a Good Thing

By Benjamin Vogt / Monarch Gardens

When you discover how hard bees work for our food supply, you may never garden without them in mind again

LIFE 6 Tips for Teaching Your Kids to Be Good Neighbors

By Alison Hodgson

Everyone wins when your children learn to respect boundaries, get help when they need it and show others they care

INSIDE HOUZZ Data Watch: Confidence Rising, but Labor Shortages Worry Many Pros

By Mitchell Parker

The latest Houzz Renovation Barometer report shows industry pros are rosy about the market while still struggling to find skilled workers

KITCHEN DESIGN Survey Results: Kitchen Trends That Seem Here to Stay

By Mitchell Parker

More than a third of respondents in Houzz’s annual kitchen trends report now have the means to remodel. Here’s what else they told us

GREEN DECORATING 8 Questions to Help You See Through Green Hype

By Laura Gaskill

With the ecofriendly bandwagon picking up some dubious passengers, here's how to tell truly green products and services from the imposters

BUDGETING YOUR PROJECT Construction Contracts: What to Know About Estimates vs. Bids

By Ventana Construction LLC

Understanding how contractors bill for services can help you keep costs down and your project on track

LIFE Make Money From Your Home While You're Away

By Laura Gaskill

New services are making occasionally renting your home easier than ever. Here's what you need to know

Sponsored

Dave Fox Design Build Remodelers

49 Reviews

Columbus Area's Luxury Design Build Firm | 17x Best of Houzz Winner!

More Discussions

36" Induction range recommendations

7

Bosch Benchmark Wall Oven not baking center of cakes

16

Bosch 800 vs Cafe - Help us decide!

3

Stove exhaust vent moving and closing an old one

15

Appliance Recommendations

2