Bluestar broiler
4 years ago
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Bluestar Broiler
Comments (7)If I had 22k BTU burners and a cast iron pan to play with, I doubt my steaks would ever see a broiler! That said, I wouldn't want to be without a broiler. I don't use it so much to actually cook a meal, but I use it a ton to "finish" a dish such as a casserole, gratin, etc. Obviously you don't though, as you haven't found the need to do that in over a year. Your choice. Personally I'd hate to have a $$$ range that doesn't work right. In my reading about BS over the years I've seen a recurring theme: Few repair services seem to want to work on them, so Prizer is helpful in sending out parts and walking you through fixing it yourself. In the end that saves you a buck and gives you a sense of accomplishment. ;) Go for it!...See MoreBroiling on a Bluestar -- What's your favorite recipe and method?
Comments (11)abd1, I've had my BS about as long as you have. I haven't used the broiler as much as the burners and grill. Last night I decided to try an old Julia Child recipe that I used to cook often - a spatchcocked chicken with a mustard-garlic topping that's done under the broiler. I remember how it cooked in my previous oven - a Gaggenau wall oven with electric broiler, so I could do a comparison. I used the broiler pan (lined w foil) that came with the oven, which was a good size once the chicken was laid out. I put the pan in the center of the oven rack but didn't try to do anything special in terms of lining it up under the broiler. It broiled evenly but was getting done faster than in my old oven. (One mistake I made was brushing the final mustard-garlic mixture on at the beginning - should have been the last five minutes. Sooo, it was getting dark too quickly. I moved the rack down one level and kept on going.) With this recipe, you cook the chicken for 15 minutes on side one, brushing with oil/butter every 5 minutes, flip it over and cook another 15 minutes, again basting every 5 minutes. The mustard topping goes on for the last 5 minutes. Despite my trying to do the recipe from memory and thus messing up part of it, my DH and I loved it - thought it was very juicy and tender. The skin was nice and crisp. I didn't have the chicken as close to the burner as I did with my electric broiler - the heat seemed much more intense. By moving down one level, it didn't affect the broiling area - the entire chicken from end to end was definitely getting exposed. It will take a bit more playing around but I was very pleased with how the chicken did. A few months ago, I broiled a rack of lamb using a butcher's recipe I've used many times in the past - in the Bluestar, it was definitely the best I ever did, as good as any restaurant. FWIW, I broil with the door open and pull out the drip pan slightly to protect the knobs from getting overly hot....See MoreBluestar broiler--Is this BS from the rep?
Comments (10)needinfo1, well, "smoke" is relative. If I broil a steak of course there is some smoke but really very little because I am not actually burning anything. I am caramelizing a lot of protein on the meat and evaporating water. There is some fat splatter and anything that hits the burner is instantly vaporized. So, I guess I am saying that when I boil a steak I just don't find that much smoke being created in general. This is very different from grilling a steak where you have fats and juices falling directly into the grill being burned (mostly incompletely) which does cause a lot of smoke. To your point, absolutely there are by-products and they vent out the top of the oven, but I don't think that much "smoke", as i the definition. Perhaps this is sounding complicated but I don't think it is. I guess I am saying that if you're producing lots of smoke under the broiler you are doing something wrong. Of course there will be some but it shouldn't be anything like a grill where it is bellowing out. Does that help? As for the flavor differences? Well, they are just different. Sometimes I grill on the grill, sometimes I broil. The grill will impart a char from the direct heat transfer but it's hard to beat the sheer evenness and searing crust you get from a broiler. For me I get the best of both worlds cooking over hardwood. That gives blazing hot heat (wood coals are HOT) and fantastic flavor. -Stooxie...See MoreBluestar broiler igniter adjustment?
Comments (3)Thanks, I'm already on it, had Bluestar on the phone today. Just trying to figure out what the actual cause is, I'm one of those mechanical people who have to know how things work. It looks to me like there are only three possible parts that can cause this....igniter, thermocouple, and maybe a relay/solenoid to send the signal to start the gas flow? Correct me if I am wrong, I do have a tech scheduled but I am trying to learn as much as I can about servicing my range because in the long run I am on my own, one of the reasons I purchased this type of range. I appreciate the response....See More- 4 years ago
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