Good report on BlueStar service...

15 years ago

Subtitle: Why I can now fully love my Bluestar....

I got my RNB30SS installed in Dec of 08 and from day one, the oven was running noticeably cool. My wife routinely complained about having to cook meals an extra 20-30min. My weekly pizzas went from slightly charred perfection in my cheap Maytag electric, to pale, flaccid disappointments in the Bluestar. After the while glove service (by Service Company A) came and proclaimed everything was fine, I chalked it up to my old stove running hot and having to get used to a new oven. We tried bumping up the temp by 50deg and adding an extra 20 min to everything we cooked. Sometimes that worked for a hotdish, but nothing could be done to save my pizzas.

In March, I called Bluestar and explained the situation, along with the fact the burners were not re-arranged as I had ordered. [Side note, rep from company A didn't think the burners could be moved on this stove, should've been a clue...] Within a day, I got a call from Trevor at Eurostoves, where I had purchased the stove who set up a return visit to re-calibrate the oven and move the burners. Same guy from company A came out and calibrated it right on for 500 deg.... problem was, the thermostat was so non-linear, that at 250deg it was way too high and in fact, the oven would come on even in the off position. He came back and tweaked it down so it would at least turn off, but I was in the same boat of disappointment.

Another month went by and after making a fantastic pizza in my sisters cheap electric oven (6 minutes to crispy vs 20 min and still pale), I could take it no more. I called Bluestar again and they arranged for a different service company (Company B) to come out and take a look. 3 hours and a new thermostat later and I am finally able to char pizza in record time.

So am I happy about having to deal with such a basic QC issue on a $4k stove, of course not. But I am happy that the response from Bluestar and Eurostoves has been great and that the stove is now performing as well as I had dreamed.

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Comments (6)

jakkom
15 years ago
Happy cooking!

When I worked in a major bank, it was an insider's joke that the most poorly paid, least trained people were the tellers, who of course have the most contact with John Q. Public. The more $$$ one made, the less likely it was to ever have to meet with any customers.

Unfortunately, that's becoming the norm at all too many service companies, too. Glad you were able to finally find a qualified tech!
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pcarpen
15 years ago
I would be interested in hearing about your pizza setup. I too am looking to use my shiny new BlueStar to turn out nicely charred pies, but my go-to method that I used in my old oven won't work in this one. I used to heat up my stone for a good hour and then turn on the broiler to simultaneously cook from the top and bottom for a nice quick baking time. With the BlueStar, however, the broiler is set to turn off once the oven temperature reaches 550F, which quickly happens when the oven is already at 500. Do you have a pizza stone set on the oven floor or another rack? Convection on or off? I would love to see some 6 minute pies!
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clean_freak
15 years ago
I am confused about why the broiler shuts off at 550 degrees. The website advertises a 1850Ë infrared broiler. Now I can't imagine that the whole oven gets that hot, but it seems weird that it shuts off at 550 degrees.
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User
15 years ago
The broiler cycles on and off if the oven door is closed. The broiler will get mighty hot, but it's not intended to turn your oven wall into a red hot mass. So a thermostat shuts the broiler down when the oven reaches a certain temperature. If you want the broiler to stay on, you open the oven door an inch or so.

My oven will get hotter than 500 degrees, so I just use one stone and let it pre-heat. I put the pizza directly on the stone... and it cooks fast. I make my crusts from scratch- and if I'm making a thicker crust, the oven is set under 500 degrees.
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parrym
Original Author
15 years ago
pcarpen -
Tonight will be my first attempt at a real pizza with the oven temp now set correctly.

My normal routine is to heat the oven to max temp (~ 525 if I go just past 500, but before the Broil setting) with the stone on the bottom position on the pull out rack. Once I put the pie in, I turn on the convection fan.
I'll take some photo's and post next week.

It is a little annoying that the broiler will not turn on when the oven is hot. I have run into one recipe that calls for high temp roasting followed immediately by broiling. Not sure how to accomplish that on the BS.
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User
15 years ago
pcarpen, to broil something after high temp roasting, just turn the broiler on. The broiler takes about 1 minute to get the glow plug up and another minute before the broiler is going full blast. If you don't want the broiler to shut off, just leave the door open a crack. The oven will still stay hot and what is under the broiler will be much hotter still.

Good luck with the 6 minute pizzas tonight.
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