I haven't quite worked it out yet but no doubt I'll work something out and here we go again.
Bluestar the very best gas/propane range for the home kitchen; as close to commercial as you're going to get. So sayeth the ads anyway and having spent a significant amount of time in commercial kitchens I'm inclined to agree. However.
We live in an area with a lot of power surges which I guess beats the heck out of an extended power outage (see A Reed Shaken with the Wind for an exceptional example). Twenty-five years ago I lived here before moving into the Valley where you could count on extended power outages and I remember how often we lost power. So much so that it was a joke in the area and we received no less than three housewarming gifts of propane and oil lanterns. We had a kerosene heater that lived in the house during the winter in the living room where we slept if it got really bad. When my son was two or three weeks old we lost power for eleven days. I don't think we panicked much but we were young and just about anything was acceptable at that point. We cooked on the kerosene heater; it was fine. Shoveling the 1,100 foot driveway with an infant in a front carrier (or even without) was a serious nuisance.
So. In late June or July we had a power surge that took out our electric stove top. I'm pretty sure the oven was still operating but the fact that we'd lost use of the stove top was really irritating. This was the second time in about 18 months and while it didn't take all that long for parts and service it was the perfect opportunity to put in a gas range (which turned out to be propane because we don't have gas lines out here). We selected the Bluestar for a lot of reasons, price included but mostly functionality and expectation.
We lived without a stove for about a month. It was OK. It was even fun. I learned a lot about what you can actually do with a charcoal grill. And also we had a week at the beach which helped. I made bread and rice on the grill in addition to meat and veggies. I was very pleased with myself. When the Bluestar arrived and was functional I went nuts. I went so nuts that I actually ran out of propane because I used far more far faster than would have been expected and when we called the propane people they asked what on earth we'd been doing and did we maybe have a leak. No leak, just exuberance.
In June or July of 2008 we lost the door. Well, we didn't exactly lose it. It's not like it ran off or anything but right after (thank God it was right after) a rhubarb pie came out of the oven and then the door simply refused to open again. The door was getting harder and harder to open but I wasn't particularly concerned. I was too busy being smitten. It took about four weeks to get a new door installed. Again, it was summer and I learned to make pizza and naan on the grill but I was beginning to get a bit irritated. Within about six months of furious use the door started getting sticky again. We called the manufacturer and were told to use a cooking spray like Pam on the door hinges. Again, should have questioned that but I didn't want to wait for service again and we got used to it and that was that.
And then the unthinkable, unacceptable, so very much more than irritating occurred. The door got stuck again in the middle of all the Christmas baking and I'm pretty sure there was bread in the oven this time. I didn't want to actually break the door hinges and the thought of leaving bread in the oven for a month didn't scare me as much as say, a whole chicken. Bread will petrify, chicken will continue to decompose in a furious stench of rot and decay. But I needed the oven so I sprayed and I sprayed and gradually worked it open. I breathed a great sigh of relief and then nearly emptied a can of spray stuff before I stopped and actually thought about this. Alecto, I said, does this really make sense? Just look at the gunk in those hinges. I took out a can of oven cleaner and went to town on the door and the hinges. Awesome! Finally, at least four out of six cylinders firing and all that.
The very next day I started round two of furious baking. I had six little cheese bread loaves in the oven, Stollen on deck and Panetone on the second rise. I had actual Panetone paper this time and was ecstatic over the improved elasticity of both sets of Christmas bread (a serious improvement over the first round). The cheese bread was taking too long. The oven light was on. I turned it down to see where the temp was. I went down to about 250 before I opened the oven. Shit. I played with that thing for quite awhile as the almost cooked cheese bread collapsed on itself. I tried a manual light with a match. Nuthin. I turned on all four burners one at a time. No propane issues. I closed the door and wondered if I'd killed my oven with oven cleaner on the hinges. Um, seriously doubtful.
I had a fire going in the wood stove but it wasn't hot enough. I stoked it up to 400 hoping the top would be hot enough to bake bread in a covered pot. I put the Panetone in the toaster oven and took them out five minutes later with their tops on fire. I wish I'd photographed that because it was really cool. Inedible, but cool. That was Sunday. Last Sunday. I called Bluestar on Monday and got the name and number of an independent service company in, of all places, the Valley. I called the service company and was told they'd have someone out the very next day. Awesome. Cletus was home to let the guy in which meant I didn't have to ask for another work at home day. We need a new safety valve and ignition thingie. OK, I can accept that. It's nearly 2.5 years old and something was bound to go eventually. For about $180 I had that information. Cletus said they'd call with a quote. They called with a quote this morning. Must have gotten it yesterday because Bluestar is closed today and tomorrow.
I asked how long it would take to get the parts because I really do need to finish the second batch of breads. I heard the conversation in the background. Four to six weeks. Huh? For a door I kind of understand. Kind of. For a safety valve and an ignition thingie? Really? And $250? Really?. OK. I gave the man my credit card number. He called back in a little while to tell me Bluestar was closed until Monday. Sigh. OK. I am to be without an oven again and it's snowing out there. And.
I. am. excited. Really, seriously excited about this. Hot damn! Another opportunity to figure stuff out all by myself the same way I did before and kind of like I worked out how to roast the most amazing chicken on a spit over an open fire in the back yard (and somehow was not arrested for doing so which in this town is flat out amazing).
You think I'm being facetious, don't you? If you've been around awhile, you don't think that at all. And if you haven't, stay tuned! I'll be reporting on progress and results with pictures and everything. Even if we do lose power for an extended period. I'll get the camera battery charged immediately.
How cool is this?
By the way, the photograph above are the loaves of Stollen. They were disgusting. Clearly not the result I want but I've learned a few things.
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