BlueStar Electric Wall Oven
tnstangman
9 years ago
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Comments (19)
Debbi Branka
9 years agoDebbi Branka
9 years agoRelated Discussions
Ordered my BlueStar!
Comments (19)Carree, yours is beautiful! I'm kind of anxious for the grates to season a bit. They're a little bit rough with the dishrag. I'd like to see what yours look like now. Grace, I don't have the electric yet. In December, Blue Star explained that all the electric wall ovens were "pre-orders" and they're waiting on one more part that is due in January. Then they'll finish building and start fulfilling orders. They told me "first quarter" so I'm assuming March sometime. In the meantime, I have discovered that hvac and everyone else was right about the hood, and I have ordered the 30" Ventahood 600cfm in the same navy color. It also should arrive in March (8 weeks build time)....See MoreBlueStar electric wall oven
Comments (3)If memory serves, Bluestar's first gen gas wall ovens were long delayed from original scheduled release and then had to be recalled due to some issues. It's possible they learned from that experience and this one will go smoothly, but I wouldn't be planning on these for your reno/build until they're actually available and you can see them in showrooms....See MoreA Full And Honest Review Of My 48" Hestan Range
Comments (290)My experience: like the above comments from Christine Abuharoon and Michael Green (11 months ago, from 11/28/23) regarding the oven door not fully closing. I purchased a model KRG365-NG. (A 36 Inch Freestanding Professional Gas Range with 4 Dual-Flow Burner System, 5.8 Cu. Ft. Capacity.) Installation date: April 2022. The oven door has been causing issues since nearly the first time it was used. Some of the knobs at the top become extremely hot to the touch (enough that one requires oven mitts to adjust certain knobs while in operation if one isn't excited about a trip to the local ER). Unfortunately, Hestan's service repair technician has attempted to adjust the door but it seems to get misaligned and needs adjustment shortly after or he hasn't actually fixed the problem. (The repair technician: he's really nice, polite, respectful, and sympathetic -- we're on a first-name level of familiarity at this point, nearly on the verge of sharing a beer every second Tuesday!) Regarding warranty service issues: Hestan hasn't been responsive in timely communications (weeks of being ignored or pat emails saying "your request has been transferred to the right dept blah blah" and then crickets...) or been honest regarding honoring their warranty coverage for malfunctioning systems. I have had multiple service requests to fix the oven after it stopped working, always sometime after the oven is used on high heat for several hours. (SHOCK! It's an oven, Watson. How dumb of me to expect it to operate on high.) To put it starkly: That's a non-working oven, folks, for a household that cooks a whole bunch for extended family and friends and hosts on the weekends. Significant levels of creativity and a whole lotta flexibility/patience are required to substitute on-range cooking for oven roasting. The most recent exciting saga has been extended to a 6-week special (grab your popcorn, folks. This one has sequels!) Hestan didn't bother responding to a detailed letter sent to their warranty dept. in October of 2023. Nor to a follow-up letter 2 weeks after it. (This is the third or fourth time, the oven has had the same issue amongst others.) (Another tantalizing exclusive: In the San Francisco Bay Area, home to a population of over 7.5 million humans there is a dearth of authorized service technicians. It takes time for them to be available for repairs; anywhere between two to four weeks. Then when a part needs to be ordered -- many times being a requirement -- add another several weeks to your broken-cooking-appliance-saga aka. buddhist-exercise-in-patience.) My household's experience with Hestan has left us with a bad taste for the company. (And we are really good cooks.) We would not recommend their appliances to others - based on their awesome lack of responsiveness to malfunctioning parts coupled with their lack of honoring warranty assurances (by replacing or exchanging the model) in situations where several service repair visits have occurred -- with no lasting fix. I wish I had known that the ability to endure and practice stoicism is a requirement when purchasing from HESTAN. (Apparently, some products have quality issues -- that's to be expected. What isn't expected is not honoring their part of the warranty agreement. It's a lack of integrity and feels like betrayal. Scheduling repeated service repair visits, [no fault to the repair dudes] I'm assuming, is a deliberate business decision to string along disgruntled consumers until the consumer gets exhausted of keeping up with the whole saga, they get deported, immigrate to Finland, convert to outdoor bonfire cooking, lose their memory, and drag on the non-response company policy till the pesky issue of a valid warranty expires. [pun intended.] Case closed.) Bears repeating: Our model had issues with the oven (whether heating up properly or heating up at all) since a few short weeks after it was first installed by a licensed electrician. As well, the oven door has issues closing fully so as to be flush against the oven cavity interior - to prevent escaping air, uneven baking temperatures, and hot, Hot, HOT, range/ oven control knobs. The gas range, contrastingly, has always worked well, except for one burner whose simmer function has stopped working. I am filing a complaint with the BBB. (I wish I had read their reviews, and had read this thread before choosing this company. It does place the company in an unflattering light). I wonder if the company will magically become more attentive. Also looking at arbitration alternatives (warranty states either JAMS or the American Arbitration Association.) If anyone has gone the arbitration route, please share your experience. I am posting on this most useful thread for other consumers to let them (you) know that if one is dealt a bad hand with an appliance from Hestan, good luck with the fulfillment of the warranty promise. Or with timely service visits. (Easily over a month until the issue is addressed.) If you want to play roll the dice with your appliances worth between $7, ooo - $12,000 plus installation costs, plus purchase of a (useless?) extended warranty, go ahead: Sprint, don't shuffle, to your nearest HESTAN authorized seller....See MoreBlueStar Oven Experience
Comments (13)Mrs. S -- This is how I make them. Feel free to alter the parts you think don't apply to you. Poolish: 320 g flour (fresh milled wheat either hard red or hard white) 400 g water 18 g dry active yeast Put the water and yeast in a bowl, mill the flour into the bowl, stir until combined, cover. It's ready when bubbling (about an hour to an hour and a half) Dough: 955 g flour 700 g water 100 g honey 100 g oil 45 g molasses Add the water to the Ankarsrum SS bowl and then mill the wheat into the bowl. Mix for four minutes at the lowest speed. Then cover the bowl and autolyse until the poolish is ready. When the poolish is ready add the poolish to to the autolyzed dough. Mix for another four minutes at the lowest speed to combine. Knead at 3 o'clock for about eight minutes. Then add the rest of the ingredients. Mix at low until combined and then knead for another eight minutes at 3 o'clock or until the dough is fully kneaded. Let rise for 60-90 minutes. Separate into four loaves. Do one or two stretch and folds 30 minutes apart, then do a shape and a final shape at 30 minutes. Heat the baking stone to 450 F. Add a pan with boiling water into the oven. Score the bread and spray with water. Stone Bake at 450 for 17 minutes fan off. Regular bake for 12 minutes at 250 F with fan on. Check for doneness (over 200 F internal temperature). Note: if you use a KA rather than an Ank, the KA will likely burn out the motor--even the professional model. Pear Pizza The pizza pan is 16" x 16" x 2" Dough: 800 g flour 26 g dry active yeast 24 g salt 650 g water Olive oil to coat the pan Add the water and yeast to the Ankarsrum's SS bowl Mill the grain into the bowl. Mix at the lowest speed, and add the salt, until combined Let the dough rest for ten minutes. Mix at 3 o'clock until fully kneaded (dough is smooth) Form the dough into a ball and set back in the SS bowl. Cover tightly and let rise for 60-120 minutes until doubled (check at 60 minutes) When the dough is ready, spread the oil over the pan and spread the dough with your fingers. It's supposed to be up the sides as well. You will likely need to let the dough rest after spreading it out a bit because it will tend to shrink back unless rested. Sauce: 16 oz low fat sour cream Juice from two lemons Dijon mustard Soy sauce to taste 1 or 2 bunches of chives, chopped Mix together. It's best to make this the day before, but at least two hours to give the flavours a chance to meld. There will be extra. Onion marmalade: 4 red onions, sliced wine vinegar grapeseed oil Heat the pot on high until water drops bead Pour in a bit of the oil heat till it smokes a bit (a few seconds) Dump in the onions and stir until tender and slightly coloured Add the vinegar (don't be stingy) Turn the heat down to medium, cover, stir occasionally, until everything is looking like marmalade Uncover, lower the heat some more and reduce till not quite dry (this takes some time) Pears: 5 pears quartered and then halved Sear with olive oil for ten minutes Add unsalted butter and continue for 3-5 minutes Drain the pears Toppings (in the order I layer them): Sauce Two bunches of spinach 1 or 2 eggplants depending upon size Onion marmalade Spinach (rough chopped) Goat cheese. The kind that comes in a round tube. Cut the cheese into rounds (about 8 mm thick) and place evenly over the spinach. It takes 3 or 4 of the short type tubes of goat cheese. Pears Other cheese, Coarse grate the cheese over the pizza (needs a fairly big chunk of cheese to cover the pizza) Set Stone Bake to 500 F fan on After the pre-heating has completed, put the pan with the assembled pizza directly on the stone. Check in 9 minutes. When ready to serve run a knife around the edge. It's okay if the exposed edges of the dough are black (that's how it's supposed to be)....See MoreDebbi Branka
8 years ago
tnstangman
8 years agoDebbi Branka
8 years agotnstangman
8 years agoI have a hanging oven thermometer that hangs by the front door. I have noticed about a 10 deg difference on preheat, but if I remember right it eventually comes up to temperature. I have not tried doing anything like yogurt at that low of temperature. Here is a picture of the first pizza I did.
Yes, we are going to remodel our Master bathroom next, but that won't start until late July or August.
JoeFabitz
8 years agoDebbi Branka
8 years agotnstangman
8 years agoDebbi Branka
8 years agoJoeFabitz
8 years ago
Jerry Jorgenson
7 years agotnstangman
7 years agoDebbi Branka
7 years agoThe stone sits above the element on a stainless frame. Here's a picture of the frame with my stone out. Mine doesn't wobble at all. It's very solid.
Jerry Jorgenson
7 years agoDebbi Branka
7 years agoJerry Jorgenson
7 years agoDebbi Branka
7 years ago
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