How do you use your oven?. Electric? BS has a gas wall oven.

I am really liking our Bluestar electric wall oven. Have had it for two years now.

Kitchen · More Info

Kitchen · More Info

Like any ovens there are features on each one that might make a difference to him. One thing to look at first is the size of the racks. How big of space will he need? I think that the BS holds a full commercial sheet.

Read he manuals very carefully to see how these ovens work. If there is anyway you can see these live and bake in them do it.

BlueStar electric

https://www.bluestarcooking.com/wp-content/uploads/2015/12/BlueStar-EWO-Use-Care-Manual-750162-8-11-17-Merged.pdf

The BS has a baking stone in the bottom and the oven cannot be used without it. This will add to the preheat time.

They have intensified the preheat so they warn against putting any food in until it is preheated. I would never do any baking until an oven is preheated and stabilized but sometimes I put casseroles or something else in when I start the oven.

This is from the manual.

Everytime the heating elements come on, the convection fan comes on. You can never shut it off completely.

Gaggenau is a very different oven.

This is a video showing how to use it.

https://youtu.be/IEjZViE4hig

Gaggenau 400

https://media3.gaggenau.com/Documents/9000866756_K.pdf

Gaggenau does recommend convection for cakes but I am not a fan of using it for cakes unless that is what you are already using and you have recipes that work. The convection changes the direction of heat coming to the cake. It is also superficially drying to the cake so inhibits starch gelatinization. Most cake recipes were developed with heat coming from the bottom. They talk about using convection first and then if it is getting too done turn it off. I do just the opposite. Standard bake then add convection after the cake rises if I want more browning. The video also says that convection keeps moisture in. No it does not. Some people might get that idea because the faster browning you have with more air movement makes things look done before they are over cooked on the inside. The Gaggenau also has 4 elements. It has a hidden top element as well as a broil element. The Gaggenau has a steep learning curve. See page 11,12 for all of the modes it has.

I would also look at some of the portable commercial deck ovens. Some people put them on a cart.

"Everytime the heating elements come on, the convection fan comes on. You can never shut it off completely."

The manual's wording is incorrect. The connection fan only comes on when you turn it on (That is how my BS wall oven works). What they are trying to say is that when preheating the convention fan comes on when the elements are on. This is not the only place in the manual that is different from what really occurs. After cooking, the cooling fans also run until the oven temperature cools off to a certain temperature.

I've never noticed that the preheating time is longer than any other oven I've had. I believe this is because the convection fan blows the air over the elements. That's why the stone has a separate temperature probe.