Infrared Broiler Tips for new Bluestar user
seesee
16 years ago
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Comments (7)
seesee
16 years agolast modified: 9 years agoRelated Discussions
Bluestar broiler
Comments (15)Correct me if I'm wrong, but the broiler is on a thermostat, (just like the oven, only no temperature adjustment). So when the thermostat get hot, it cycles the broiler off and then a few minutes later it comes back on. This is to keep the broiler from getting the oven hotter and hotter and hotter. In any case, by leaving the oven door open a crack, it allows the heat from the oven to escape, and thus, the broiler stays on longer. Really this is something my mother knew, it's certainly not a new phenomenon. Some new ovens have a shut off in the door to prevent you from doing this...also known as "closed door broiling" - the broiler will shut off if you open the door. (I know American has a door shut off) Now, whether there's something wrong with Keitel's broiler, I don't know. If there is, it's either not getting enough gas, or the thermostat is set too low- or it's just fine....See MoreWhy get oven w/infrared broiler?
Comments (12)True, the "Made in China" thing people immediately glom onto even though like you say and is also true most things are NOT made in USA anymore. If you had a house where everything in it was actually solely made in the USA then it would sure be easy to clean because it would be virtually empty. and in fact the NXR is merely "Assembled" in China anyway because 98% of all the parts are from every where but China. In a way that is probably about the best compromise possible because I am thinking that the Chinese worker is probably some of the best in the world at Assembly. But mainly I have people constantly ragging on me personally for merely suggesting NXR as a choice. I do so when someone ask for something under $3000, or if they don't give a price range but want what the NXR has which is sealed burners, infrared broiler and nice size stove. In this case price was a consideration along with an infrared broiler so I suggested it as a lower priced compromise. I also mention it because frankly it is the only newer stove that I know much of anything about because I own it. My last stove was a complete POS that was here when we bought the house and would not recommend it to an enemy. My favorite stove prior to the NXR was my 1950s Okeffe and Merritt but those are sorta hard to find and if you do you pay a premium for it so rarely do I suggest someone buy one of those although if I could find one in great condition for under $1800 that would have been my first choice. I also agree on the Sealed Vs Open burner, I don't want an open burner and the 15K btu from the NXR burners which are the EXACT same burners that Wolf uses are WAY more then enough for what I need. If other burners put out more heat then I have no need for it, I have already lost half the hair on my arms as it is. I am not competing on Iron Chef or what ever so if a 23K burner boils a pot of water in 5 mins instead of 6 I could not careless. Hell I rarely even use the 15K burners on full except to boil water as it is. About the only thing I use full blast on is my WOK and they are more than adequate. Also the ability to have ALL 4 burners exactly the same, all are 15K and all are ultra low simmer and sealed. exactly what I wanted and I didn't have to pay $5000 for it....See MoreInfrared Broiler Delayed Ignition
Comments (22)I wanted to update this thread to give closure if anyone experiences a similar issue and to let everyone know how the manufacturer, Capital responded. After my last post Capital engineers reviewed the video I posted above and asked me to send some photos of the ignitor so they could confirm if it was installed properly as they suspected it was too far from the broiler. The photos confirmed it was installed correctly. I suspect they received a similar complaint from another customer based on a conversation with their customer support, but can't confirm this. Anyway, they designed a new bracket for the ignitor that held it closer to the broiler and sent it to the service company for installation. The service company installed in in December and this new bracket has fixed the issue. The broiler now ignites within 1 or 2 seconds of the gas valve opening. It took Capital a few weeks to come up with a solution, but they were responsive right from the first time I called and I think the time they took was reasonable to figure out what was wrong, why it was occurring, and how to fix it (including testing in their factory). Overall the range has been working well and we are happy with the purchase....See Morevent hood height for bluestar broiler
Comments (21)I second Live_Wire_Oak's comments about Kitchen Design/Layout being the key here, not the size of the cooking appliance. I'm not saying not to get them (BS range + salamander), but if you do, be sure you do it right. If you don't and you do have a fire, it's possible your home owner's insurance won't cover it if you haven't followed all safety precautions and industry best practices for a setup of this type. . "...often have two or three generations of family cooking at the same time." "...we are all over each other." Based on your comments, it sounds more like you don't have sufficient workspace in the right places and/or you do not have enough "work stations" to support having 4 to 6 or 8 or more people working in your Kitchen. Our Kitchen has twice supported sixteen 12-year old girls making multi-course meals for their Cooking badge (much to the amazement of the moms sitting around watching!) It frequently supports 4 or 5 people working in the Kitchen and 6 for major holiday cooking or baking. Our Kitchen is a medium size Kitchen, not huge, and only has a 36" cooktop (with double ovens elsewhere). But, it's all about the layout! We have a 2-bowl 36" wide sink on one side of the Kitchen and a 16" prep sink on the other side of the Kitchen. In each case, I have plenty of workspace on both sides of the sink - that means I have 4 prep stations with direct water access. I also have plenty of workspace on both sides of my cooktop and on my two peninsulas - adding three additional prep stations with indirect water access - but the water isn't far. I don't have an island to get in the way of Kitchen traffic/workflow, but I do have the two peninsulas to help direct through-traffic away from the primary prep and cooking areas. . I suggest posting your layout for a review of its design. Perhaps we can help you find a way to have sufficient prep workspace as well as adequate cooking space without having to create a commercial Kitchen - or at least design it such that appliances, sinks, and workspaces are located and sized to maximize their usability by many people. (Yes, perhaps including your coveted range & salamander but designed/located so they're more useful for multiple people.) I understand that you went to cooking school, but additional sets of eyes will often find improvements or see things you've overlooked for whatever reason. (It's similar to having someone proof-read and edit a professional report or paper you've written.)...See Morembassman
10 years agolast modified: 9 years agomichaelmaxp
10 years agolast modified: 9 years agojakkom
10 years agolast modified: 9 years agolstevel
10 years agolast modified: 9 years agoAlexandra Burki
7 years ago
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