Just doing the overn burn off in my new 30" Bluestar RCS. I of course bake a lot of bread. Does anyone have any experience with these ranges? Can it handle spritzing of water for steam?
I bake constantly in my Wolf 30", which is very similar internally to a Bluestar. It can handle the steam on the sides, but I learned the hard way not to go too heavy on the RIGHT side, as I cracked the glass housing on the oven light. Now I spray water mostly on the left!
I also heat a cast iron skillet on a lower rack sometimes for an extra shot of steam. Carefully toss in a half-cup of warm water and voila!
I bake constantly in my Wolf 30", which is very similar internally to a Bluestar. It can handle the steam on the sides, but I learned the hard way not to go too heavy on the RIGHT side, as I cracked the glass housing on the oven light. Now I spray water mostly on the left!
I also heat a cast iron skillet on a lower rack sometimes for an extra shot of steam. Carefully toss in a half-cup of warm water and voila!