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  1. I am not familiar with your oven, but went here http://www.rangemaster.co.uk/media/332729/u109010.pdf and found a manual that says it is a dual fuel. If you have a dual fuel, that may present an issue, and you will likely need to have either electric or gas work done. In general, most outlets in US homes are 120 volt. 240 volt lines are run directly to certain appliances, like a dryer which will have a 240 volt outlet, and an hvac handler, which will be hard wired. It is not uncommon to see a 240 volt outlet in a kitchen, but that is for an electric oven, but usually, the space where the oven is located has either a 240 volt outlet for an electric range - oven, or a gas pipe, and a 120 volt outlet for a gas oven. ( Gas ovens use 120 volts to run the electronics ). If you have dual fuel, you will need both gas and 240, and again that is extremely unusual. As to gas, they don't use voltage numbers, but instead use pressure ratings. The manual says it uses 29 millibars of gas. According to this page, natural gas at the meter varies from .27 to .29 psi https://inspectapedia.com/plumbing/Gas_Pressures.php According to a gas calculator I just ran online, that is 19 millibars. I am no expert in this field, but you do want to have the pressure correct, so you will definitely want to do more investigation. As to the electric, the manual I referenced above says the electrical requirement is 230 v / 400 v at 50hz? Standard in the US is 240 volt 60 hz.. You should have a plate somewhere on the range that tells you the acceptable electrical requirements.
  2. Barrytm

    Issues with Thermador Service

    Sorry to hear about your problems. I would think that it is either A) the sensor that is supposed to determine whether there is water has gone bad, or B the wire from the sensor to the computer, or C) the computer board that interprets the sensor signal. If there was a way to test the sensor, it should have been tested, though it is possible it is not easy to test, and instead they just sent a new sensor. By this point, they should have been able to determine what was wrong and replace that part. BTW, I have a combi with a water tank and love it. To be honest, I use it all the time even when I am not using the steam or combi mode , because for regular convection it heats up in a fraction of the time as my full sized oven, so it is more convenient to use.
  3. Sorry to hear that they don't pay enough attention to you. Ask them to pay attention to Doug Baldwin and his book on sous vide, and control of pathogens http://www.douglasbaldwin.com/sous-vide.html#Safety_Summary Note also his section on chilling for later service.
  4. Barrytm

    Bosch stovetop issue

    sometimes when ignitors get wet, they won't work properly until they dry out - which is why Nyleve's approach to manual lighting works.
  5. horseflesh, I timed it today - it took 18 minutes for the oven light to go off when set to 350 F . Some suggest that the oven be allowed to cycle off and on a time or two to settle in before baking, but I did not time that. I did adjust the oven dial the other day, and when set to 350 , it varied from 340 to 360, which I thought was pretty good for a gas oven. I am not a fan of the knobs - they are metal, but the attachment to the controls feels flimsy. I much preferred the knobs on the Viking, and the ones on the Wolf look substantial too.
  6. horseflesh, the manual says it can take up to 1/2 hour to preheat. I have never timed it, but I wouldn't be surprised if it took 15 to 20 minutes. I have a combi, which preheats in about 5 minutes, so i use that more often.
  7. I have the Bluestar RNB. As Gfweb says, is it a tank, very solidly built, and puts out a ton of heat. Years ago, the ignitors were not designed all that well, and could fail prematurely, but I think they have been redesigned and are much more robust. I did have one fail, but was a 10 minute job to replace, and the range came with a few replacements. As to simmer, the grids can be positioned in a high or low setting, by spinning them a quarter turn, so if the simmer burner is not low enough, you can just adjust the grate.
  8. While many have suggested Indian foods, which can be vegan, my favorite, and many of your guests won't recognize it as vegan, is butternut squash, acorn squash, and sweet potatoes - chopped into 3/4 inch cubes, tossed with salt, pepper, and rosemary, balsamic vinegar, olive oil then roasted. I sometimes give the squashes a head start, because the sweet potatoes cook a little quicker.
  9. Gfweb - I have a now discontinued Viking Combi oven. I bought it as it was being discontinued for around $1,500. It is about the same size as the Wolf, it is 240 volts, it is non plumbed, but that is fine with me. JoNorvelleWalker since I have a 2/3 size hotel pan, there is no silpat that fits it exactly, and I have read that you can't cut them and use them, because it will expose the fiberglass and destroy it. I originally bought some teflon liners, which can be cut to fit, and they work fine, though they are about as thick as parchment paper, but they have held up really well. Non-Stick Bakeware Liner 13 x 15.75 I later found these, they are much thicker, but again, they can be cut to size, are non stick, and the only downside is that they curl up when you store them. Atiyoc BBQ Grill Mat, Non-stick and Heat Resistant Mats for Charcoal, Electric and Gas Grill FDA-Approved, PFOA Free (5 Pack) weinoo - I don't have an eat in kitchen, or an island, but I do have a 12 foot long peninsula which comes in pretty handy when preparing food. It is a 60's ranch house, which originally had a small laundry room off the kitchen. I took that out, and reworked it into a pantry, and put the combi oven on the wall in the pantry. I will admit that when I originally bought it, I thought that steaming would make food more moist ( I should have done more research, but that was years ago, and long before I found out about SV ) and that it would really be helpful in baking bread. My version is not all that helpful for bread, I use a combo cooker, but I use the combi all the time, it preheats in about 5 minutes, my Bluestar takes closer to 30, and the reheat feature on the combi is great for reheating and not drying things out. BTW, when I bought my combi, you could get extra combi pans that fit the oven from Viking for some outrageous sum - $200 if memory serves me right - that is when I found Paderno pans on Amazon and bought a bunch.
  10. I have a variety of stainless steel hotel pans, perforated for use in my combi oven, and non perforated for variety of uses, in heights of 1, 4 and 6 inches ( all 2/3 size, since that fits the oven). The deeper nonperforated are ideal for holding pork ribs or pork shoulder in the fridge overnight while covered in salt and dry rub . It also works great for shredding pork shoulders after they have been smoked. The 1 inch height are great for use in the oven for heating and reheating items. I bought the teflon grill matts and cut them to fit to make clean up easy.
  11. Barrytm

    Cooking wok

    As Lisa says, the thicker the viscosity, the more powerful the motor needs to be. Viscosity is usually measured by pouring an amount of fluid, at a set temperature, into a container of a certain size, with a specific sized hole on the bottom, and timing how long it takes to empty the container. The container is often called a viscosity or flow cup, and there are numerous different sizes depending on the type of fluid being measured. https://en.wikipedia.org/wiki/Flow_cups Ask the vendor if there is a particular measuring device that should be used to measure the viscosity of what you are making to be sure it fits within their specs.
  12. Barrytm

    Favorite Homemade Sauces for Pasta

    I am jumping in on the statement that "cacio e pepe is easy". I can make a low fat, quick fettucine alfredo in my sleep, and make fresh pasta pretty regularly ( make it in batches and store it in the freezer ). I don't think I have ever been challenged as I was trying to make the cacio e pepe. ATK did a segment on it years ago, and the first half dozen times, ever single time it was a terrible fail - the cheese either clumped in the bottom of the bowl, or separated into strands, and the pasta water stayed as water. They suggested, IIRC, using fat to try to keep the cheese from separating by mixing it in oil first, then adding it, they also stressed boiling the pasta in as little water as possible so the pasta water would be concentrated. I have tried letting the pasta cool to avoid overheating the cheese, and decreasing the water in the pot, but out of a dozen attempts, I would guess it came out right maybe twice. So let me know you secret to Easy cacio e pepe. My secrets for making pasta are first, use the FP to knead the dough. Second get 3 hands, feeding into the machine, cranking, and catching all go on simultaneously. Or get the regular italian pasta makers ( Imperia, Atlas, etc. ) and one of the electric motor attachments, which are a little loud, but really help. Or if you get lucky, find a good big manual machine, I found a used R220 Imperia, it is a joy, - the rollers are about 8 1/2 inches long, so you can make very wide sheets, and it is so tall, you can actually use the feed shelf to rest the pasta on while it is feeding into the rollers. The process goes very quickly.
  13. Barrytm

    Behold My Butt! (2007– )

    As they say, there is no set time or temp for cooking butt. I like to use the fork test, if you can insert it and twist it with little resistance, it is done. Sorry you didn't like the Memphis Dust - that is my go to rub - - did you salt it 12 hours in advance?
  14. I agree with Btbyrd , I made St. Louis ribs pretty often, and short smoke, then sous vide, then smoke is much better than SV then Smoke or Smoke then SV.
  15. Barrytm

    I Bought a Tutove – Now What?

    No, keeping the grooves in the same place isn't humanly possible--the impressions quickly disappear. I'm speculating, but perhaps the Tutove imparts wavy (i.e., longer) layers than a flat pin does? Thanks for the quick reply. Wavy is a better way of describing it than I did, though since you went back and forth, my guess is that the waves are very tiny.