Baking in Bluestar Platinum

6 years ago

Hello all. Long time lurker first time poster here. I own a Bluestar 8 burner Platinum double oven and have loved it for the last 2 years. Only issue I have is with the constant need to rotate items being cooked in the main oven or risk them being scorched on one side and undercooked on the other. We’ve gotten used to rotating 2x as often as most recipes call for and there are seldom any issues.

I am now baking a lot and the fan that pushes the hot air into the oven while the gas burner is on definitely causes uneven baking. I am wondering if anyone has ever tried using something to shield food from having the hot air blow directly onto it. Note that I am not talking about convection cooking where the fan is always on. This is only an issue when the oven switches on to bring the heat up to temp and the fan runs. At 500 deg, that’s a lot of hot air blowing directly onto a loaf of bread.

Any suggestions or has anyone come up with a work around for a similar issue?Thanks for any insight you can give!

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Comments (8)

M
6 years ago
For bread, have you considered baking in a cast iron Dutch oven? I find that helps a lot with managing both temperature and humidity.

Other than that, adding thermal mass and extensive preheating is often a good solution to a lot of oven problems. We have a fibrament stone that I am quite happy with and it usually stays in the oven at all times. With the Bluestar RNB (non-Platinum) ovens, it isn't quite as necessary as with our old oven. But it certainly can't harm.
ryburns26
6 years ago
I’ve never heard anything about 500 degrees. The fan has nothing to do with temperature. If you’re baking and it calls for 350, nothing is stopping you from backing the temp down. I have a platinum and have never had an issue. It’s not blowing 500 degree air over your food just because the fan is running and/or the oven is preheating.
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Daniel Rabin
Original Author
6 years ago
Interesting. I keep a pizza stone in the bottom of ours. I have a ton of trouble browning with the Platinum because heat down not come from the bottom of the oven like electric (any tips there?) and I thought that gettin the stone hot then putting a sheet pan on top would help to brown. Looks the the fibrament stone is much more substantial and can be made to fit the entire rack. Awesome.
Daniel Rabin
Original Author
6 years ago
ryburns, I'm not sure I fully understand your post. When the oven falls below the set temperature the gas ignites and the fan turns on to circulate the air into the oven. When the oven is at temperature the gas goes off and the fan stops. This is in bake not convection. If I have anything cooking in the oven, the side that is facing the fan will inevitably overcook as it is having hotter air than the oven being forced over it whenever the fan kicks in, thus the need to turn food more often to ensure even cooking.
John
6 years ago
I assumed that the fan on the Platinum sucks in from the front of the fan and then blows out sideways along the back wall and then forward along the top, bottom and side walls . It's the way the convection fan works on my Bluestar RCS. Is that not true for the Platinum?
ryburns26
6 years ago
You claimed that to bring your oven up to temp the gas and fan kick on and it's like 500 degrees. I stated that you should try baking at a lower temp. Like if it calls for 350, back it down to 330 or 325. The temp inside won't change when the gas and fan kick on. Every modern oven that I've used in 2020 is burning somewhat hot and lowering the temp always helps me with uneven baking.
ryburns26
6 years ago
Maybe you could also try adjust your rack placement.
Daniel Rabin
Original Author
6 years ago
John, yes that is how the Platinum heats as well, but with the air blowing from the side and top the side of anything in the over that is facing the window is undercooked compared to anything on the interior sides. Rotting often has helped.

rtyburn, I understand you now. I'm Baking bread at high temp. The oven is pretty well insulated when not opened -- Good idea setting it to 500 then turning down the heat to avoid the fan coming on for a while.

For anyone on a BS--do you find that the upper racks cook quicker than the lower racks. Most recipes that call for browning on a baking sheet on the lowest rack don't work in the gas oven. Any good work arounds?