Keeping food warm in a Bertazzoni

16 years ago

We finally finished our apartment renovation and moved back in about a month ago. We got the Bertazzoni 30" range, and am pretty happy with it - it looks great, cleans up easily, has plenty of burner power for the way we cook, and the oven keeps a steady temp. The only problem is that it appears the lowest temperature setting is 275, which is a problem for us b/c we frequently need to keep the oven on at a keep warm temperature (say 225) for a 25 hour period, and at 275 the kitchen can get quite hot. does anyone know a way around this?

Comments (8)

plumorchard
16 years ago
Might want to give the service company a call - listed in the owner's manual- and see if there is any way to adjust the temp down. You may be able to do that but then your other readings would be off too. ??

I recall there is a way to adjust it...they could walk you thru it if it is possible to go below 275.
curiousnyc
16 years ago
What are you making at 225 for 25 hours? Just curious. I've made yogurt, and kept it in a piloted oven over night which ran around 110.
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Sorry to be confusing, Linda. I got the recipe from my cousin, who got it from the Cooking forum, right here on GW. The recipe is labeled "Best of the Best from New England", but doesn't have a name associated with it. I've frequently searched for it on the Cooking and Recipe Exchange forums and have not been able to find it. But it is delicious! While it is made of butter, sherry and milk, it's not really a soup...maybe a thick chowder, but even then I don't think it's a chowder. If I had cute chowder-type bowls, I might serve it in those. Since I don't, I bake it in large casserole dishes and serve it with rice on the side, so the rice can absorb the wonderful, sherry-flavored juices. The 2 casseroles I plan to bake and serve in tomorrow night do not have lids, so that's why I planned to cover tightly with the foil. I plan to bake the bisque while I cook the rice on the stove top. Then cool oven down to 170 degrees, and then move the still warm casseroles and the rice, tightly covered, into the oven. I thought the rice would be fluffy, with each kernel separated, when ready to serve. Here's the recipe, if that helps you envision whether this plan will work. Again, I'll be away from home for 1.5 hours, and then everyone will return here. My hope was that I could remove the food from the oven, pour the wine and everyone could sit down at the table for almost immediate serving. Seafood Bisque Casserole Recipe By: Best of the Best from New England 1/2 pound each shrimp, crabmeat, scallops 1 tablespoon shallots -- chopped 7 tablespoons butter 10 tablespoons sherry 1/2 teaspoon salt 1/4 teaspoon pepper 3 tablespoons flour 1 1/2 cups milk bread crumbs Parmesan cheese SautÃ© seafood and shallots in 4 tablespoons butter. Cook 5 minutes. Sprinkle with 6 tablespoons of sherry; salt and pepper. In another pan melt the remaining 3 tablespoons butter and add flour to make paste. Add milk and remaining 4 tablespoons sherry; stir until smooth. Combine sauce and seafood mixture and place in a casserole or individual ramekins. Top with bread crumbs and Parmesan. Bake at 400F for 30 minutes. Thanks in advance for advice.
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ericmr
Original Author
16 years ago
i don't make anything. it is to use it for keeping the food warm during shabbat when i don't turn the oven on or off.
plumorchard
16 years ago
I just thought of something else to consider...the Bertazzoni oven has a cooling fan that runs the entire time the oven is on. In our case, it was quite noisy. It would annoy be to have it that loud for a long period of time. (Others may not have been as loud as mine, but it was pretty noisy!)
outonalimb_2007
16 years ago
Thanks for the review -- we are getting that same Liebherr (freestanding, ours will be). Sounds like a great space -- we are opening up ours to the LR/DR as well, can't wait.
judithn
16 years ago
Is it possible to add another small oven elsewhere with a Sabbath mode? The Bertazzoni doesn't have that feature. I would be concerned about trying to use it in a way not intended. In our house, we have a small laundry room we converted to a pantry. In it, I have a small microwave and a second oven. If you have a second space on your first floor of your house, even if it's away from your kitchen a little, could you install something? I don't know if there are warming drawers that stay on 25 hours. I think they shut off automatically after 4 hours to avoid fire hazards. Anyway, there must be some product out there you can use in lieu or your Berta. I love my Berta by the way -- well, lighting the oven's a bit of a nuisance -- but it's the best thing about my new kitchen!
ellene613
16 years ago
The Sabbath mode overrides the 12-hr. automatic shut-off in modern, computerized ranges and ovens. Very old ranges and a small handful of new ones have no computerized parts and therefore have no need for the Sabbath mode. Over the Jewish holidays last month I kept my Bluestar range oven on for a lot longer than 25 hours at a time -- BTW, it goes down to 150 degrees.

Ericmr, if you are using the food Friday night you could try either turning the heat way up (like 450) a half hour before Shabbos and then turning it off shortly before Shabbos, or you could put piping hot food in an styrofoam container and cover with towels. For the Sabbath day meal, how about a good, old-fashioned blech?
chaim_tweaker
15 years ago
Does this oven use the same oven tempearture sensor technique that increases in resistance as the temperature goes up?

Even without a Shabbos Mode you may be able to adjust the temperature using a Tweaker.

With a Tweaker any oven can be set to target any tempearture, anything from room temperature through 150 or more. And the effective temperature can be changed during a holiday period according to rabbinic authorities.

Here is a link that might be useful: Tweaker: Yom Tov Oven Temperature Adjustment

Keeping food warm in a Bertazzoni

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plumorchard

curiousnyc

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ericmr
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Keeping food warm in a Bertazzoni

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plumorchard

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ericmrOriginal Author

plumorchard

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