Calling Silestone owners-?? Re Cleaning
azmom2005
16 years ago
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16 years agotonilynne
16 years agoRelated Discussions
Calling fellow manual CC owners
Comments (31)aeteus - I never did tighten those screws. But it's still driving me crazy. Thing is, Capital was out here and left the oven on for hours and it didn't vibrate -- like going to the doctor and being well whereas earlier you'd been at death's door: annoying! But I've been thinking lately, that the *heavier* the weight I have on the rack, oddly enough, the more it buzzes. I absolutely can't figure this out. I've tried just adjusting the racks to be sure they're not too far back and hitting the back of the oven/fan and buzzing. This helps ... except when it doesn't. And when there's something sensitive (say, souffle), in the oven, the last thing you want to do is open the oven door and fiddle with racks. So - short answer is, I have not yet found a solution and am still bedeviled by this. It's a real drag. But I just can't even reproduce it enough to call for help.... Still, I could try tightening some screws. That's easy... shoulda done it before. Keep me posted on your odyssey!...See MoreCalling all soapstone owners!
Comments (18)We have Santa Rita, it is a softer stone, and when unoiled it is speckled. When oiled the speckles mostly fade, but when light hits it, it sort of sparkles. It wasn't me who wrote about sparkly soapstone though. I love my soapstone, but I have 2 small kids who have put many dings in it. The dings are not as noticable now, b/c I used a black sharpie on them (as suggested by another GW member). At first I found the oiling to be a huge chore. Santa Rita fades to gray quicker than other varieties. But I have had them now since Oct. 2007, and the need to oil has significantly decreased, however, they do still fade to gray if I let too much time pass. I also must confess that watermarks drive me NUTS!! So be prepared. Also, when I have company, there is almost alway a new ding, from someone who is not familiar with how soft soapstone is and they bang things around on my island. I rarely see any negative remarks on this forum about soapstone, I just wanted to warn you about some of the negatives. I found this forum AFTER my soapstone was already in, and probably would have bought it because of how everyone on here RAVES about it. What drew me to soapstone, was that I wanted something different, and my house is 100 years old and I thought it would fit better in the older house. I truly do love it, but I was a little unprepared for some of the drawbacks I mentioned. Also, I have a fireclay main sink, AND a soapstone prep sink on my island. I have to say, I really love the prep sink, I am not sure what variety it is, but it seems much harder than my counters. However, I really love my fireclay sink, it's one of my favorite things in my kitchen. Sorry this was so long....See MoreCalling all Modern Aire hood owners
Comments (20)Lisa, to reinforce what gooster said, there's nothing to removing the baffles. You just put your hand on the bottom, in the middle, lift and remove. Poik! Handles like on the Prizer would be superfluous on the ModernAire. Poik! is a one handed operation. The baffles are light. It's about like lifting a plate out of a plate rack, but without the weight and fragility, and with a nice grip. So, here are some pictures for you. Let me know if there are any more you need. I didn't take a face picture of the hood because the old picture is so good, if you want a current one let me know. I don't know if you can tell, but the powder coated hood was made pretty much the same way as the brass one. The sides are folded under on the bottom, and riveted in the corners, with the inside bits on top of them. The hood hasn't been cleaned in quite awhile. I don't do a lot of greasy foods so there's more dust and finger prints than grease. The spots you see are tone differences in the brass, where it has been rubbed. Finger grease, not food grease. :) Old hood (36"?): New hood (48"): Dirty baffles (2 of four) on counter: Corner with baffles removed--you can see the slant: Back corner with baffles removed--you can see the channel they rest in. And the junction box. They screwed up the order--it came vent up rather than vent back--so the innards aren't as tidy as they might have been. (At least they're local.) They put a steel plate under the top opening, and made a new one for the blowers, but forgot to reroute the electric. My electrician did that. Doesn't bother me. I haven't heard of other people having these problems with them--even the best company has a royal splumph up now and then. There were a number of other isues, but they made it right in the end and it's still a great hood. Long shot of the corners without baffle: Blowers (2 x 600 cfm) and baffles in channel:...See MoreCalling all gaggenau combi steam owners & regular gag oven owners
Comments (17)Joan, in NYC you have no worries! The thing about giving a party with limited resources is that you get creative. In your example meal, you didn't mention a cooktop or microwave, but even a small one of either, or a hotplate, or electric skillet, would allow you to make the beans in a different way. Or, since you're in the middle of a massive city with all kinds of food resources, you could choose to make a tenderloin instead of a rolled roast, with a relish or sauce instead of the stuffing, and jam all parts of your meal into the one oven at the same time. If you want a whole smoked brisket or turkey for a feast, and don't have outdoor cooking, you can always buy it cooked, and decorate it your way while reheating. Or you could just decide that roasted with a dry rub is fine and make it in the combi-. The secret to a large turkey in a small oven is to quarter it and roast the pieces. I just wouldn't try oven smoking in a small apartment. Even in my large house it's something I wouldn't repeat, having done it once. Good brisket, but there were toxins that weren't caught by the oven filters (one must open the door as well) and not removed by my very powerful hood. BTW, I researched washer/dryer combos a year or two ago for a design game, which was essentially about tiny houses (before they were all over TV). At the time, there was an LG that had the best reviews, but they all said that the trick to the dryer cycle was to put in no more than half a load. I really think you'll be fine. Just having an oven of any kind makes such a difference! When I was young, living abroad, we had two gas rings, and our only oven was a Wonder Pot (like a Swedish Omnia Oven), which is a ring pot with a solid, vented cover, and a flue to direct the heat up through the middle. We baked cakes & bar cookies, casseroles, etc., in that thing, and with our two burners, cooked dinners for six. The question isn't if you can cook a lovely meal for 6-8 with only a combi-steam, but if you can make anything you can dream of and have everything timed right to be hot to the table....See Moreteedup1
16 years agoHappyladi
16 years agolynninnewmexico
16 years agoartemis_ma
6 years agolast modified: 6 years agoQuartz - Stone Care, Cleaning & Repair Experts
6 years agolast modified: 6 years ago
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