Thread: Ed P...Bertazzoni Q

ahhh...I meant to post this in the equipment...sorry.

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ahhh...I meant to post this in the equipment...sorry.

--

"News Fan" <nowhere@home> wrote in message
news:[email protected]..
>
>
> --
>
> Say Ed....how's that Bertazzoni working out for you? I am seriously
> considering a 30" S.S. model for our new home. I'd like a 36", but I
> really only cook for two on a usual basis.
>
> I am aware of the oven lighting process, and the lack of
> self-clean....non issues for me.
>
> Thanks...

Very happy with it. The convection oven is better than our old oven and the
chickens, rib roast, and pork roast I've made so far have been great. The
outer crust is better and in the case of chicken, crispier skin and yet
moist inside. The oven lighting is not a big deal, you just have to hold
the knob for about 10 seconds and it will light and stay lit. Holds
temperature very accurately too.

The burners are not only powerful, but very easy to change temperature. I
had a pot of potatoes boiling and turning the knob made them go from full
boil to still, to boil again just a responsive as turning the volume knob on
a TV.

I've not used the broiler but one time so far. With summer we cook out a
lot so it has not seen the use it will get starting in September or so.

I'm sure the cooking ability can be matched on other stoves, but for a lot
more money. Bertazzoni seems to be one of the best values around.

"News Fan" <nowhere@home> wrote in message
news:[email protected]..
>
>
> --
>
> Say Ed....how's that Bertazzoni working out for you? I am seriously
> considering a 30" S.S. model for our new home. I'd like a 36", but I
> really only cook for two on a usual basis.
>
> I am aware of the oven lighting process, and the lack of
> self-clean....non issues for me.
>
> Thanks...

Very happy with it. The convection oven is better than our old oven and the
chickens, rib roast, and pork roast I've made so far have been great. The
outer crust is better and in the case of chicken, crispier skin and yet
moist inside. The oven lighting is not a big deal, you just have to hold
the knob for about 10 seconds and it will light and stay lit. Holds
temperature very accurately too.

The burners are not only powerful, but very easy to change temperature. I
had a pot of potatoes boiling and turning the knob made them go from full
boil to still, to boil again just a responsive as turning the volume knob on
a TV.

I've not used the broiler but one time so far. With summer we cook out a
lot so it has not seen the use it will get starting in September or so.

I'm sure the cooking ability can be matched on other stoves, but for a lot
more money. Bertazzoni seems to be one of the best values around.

Edwin Pawlowski wrote:

>
> "News Fan" <nowhere@home> wrote in message
> news:[email protected]..
> >
> >
> > --
> > Say Ed....how's that Bertazzoni working out for you? I am seriously
> > considering a 30" S.S. model for our new home. I'd like a 36", but I
> > really only cook for two on a usual basis.
> >
> > I am aware of the oven lighting process, and the lack of
> > self-clean....non issues for me.
> >
> > Thanks...
>
> Very happy with it. The convection oven is better than our old oven
> and the chickens, rib roast, and pork roast I've made so far have
> been great. The outer crust is better and in the case of chicken,
> crispier skin and yet moist inside. The oven lighting is not a big
> deal, you just have to hold the knob for about 10 seconds and it will
> light and stay lit. Holds temperature very accurately too.
>
> The burners are not only powerful, but very easy to change
> temperature. I had a pot of potatoes boiling and turning the knob
> made them go from full boil to still, to boil again just a responsive
> as turning the volume knob on a TV.
>
> I've not used the broiler but one time so far. With summer we cook
> out a lot so it has not seen the use it will get starting in
> September or so.
>
> I'm sure the cooking ability can be matched on other stoves, but for
> a lot more money. Bertazzoni seems to be one of the best values
> around.



Great! good to hear that you have no regrets! I'm a big Q nut as well,
and it sounds like our cooking styles are similar.....I think I'll be
just as pleased with the range too.

Thanks....


--

Edwin Pawlowski wrote:

>
> "News Fan" <nowhere@home> wrote in message
> news:[email protected]..
> >
> >
> > --
> > Say Ed....how's that Bertazzoni working out for you? I am seriously
> > considering a 30" S.S. model for our new home. I'd like a 36", but I
> > really only cook for two on a usual basis.
> >
> > I am aware of the oven lighting process, and the lack of
> > self-clean....non issues for me.
> >
> > Thanks...
>
> Very happy with it. The convection oven is better than our old oven
> and the chickens, rib roast, and pork roast I've made so far have
> been great. The outer crust is better and in the case of chicken,
> crispier skin and yet moist inside. The oven lighting is not a big
> deal, you just have to hold the knob for about 10 seconds and it will
> light and stay lit. Holds temperature very accurately too.
>
> The burners are not only powerful, but very easy to change
> temperature. I had a pot of potatoes boiling and turning the knob
> made them go from full boil to still, to boil again just a responsive
> as turning the volume knob on a TV.
>
> I've not used the broiler but one time so far. With summer we cook
> out a lot so it has not seen the use it will get starting in
> September or so.
>
> I'm sure the cooking ability can be matched on other stoves, but for
> a lot more money. Bertazzoni seems to be one of the best values
> around.



Great! good to hear that you have no regrets! I'm a big Q nut as well,
and it sounds like our cooking styles are similar.....I think I'll be
just as pleased with the range too.

Thanks....


--

"News Fan"

> Say Ed....how's that Bertazzoni working out for you? I am seriously
> considering a 30" S.S. model for our new home. I'd like a 36", but I
> really only cook for two on a usual basis.
>
> I am aware of the oven lighting process, and the lack of
> self-clean....non issues for me.

Hey, those are made 40kms from here, in Guastalla. Nice to hear they got
such a good reputation across the Pond.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"News Fan"

> Say Ed....how's that Bertazzoni working out for you? I am seriously
> considering a 30" S.S. model for our new home. I'd like a 36", but I
> really only cook for two on a usual basis.
>
> I am aware of the oven lighting process, and the lack of
> self-clean....non issues for me.

Hey, those are made 40kms from here, in Guastalla. Nice to hear they got
such a good reputation across the Pond.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"Vilco" <[email protected]> wrote in message
news:xs88k.14662$[email protected]..
> "News Fan"
>
>> Say Ed....how's that Bertazzoni working out for you? I am seriously
>> considering a 30" S.S. model for our new home. I'd like a 36", but I
>> really only cook for two on a usual basis.
>>
>> I am aware of the oven lighting process, and the lack of
>> self-clean....non issues for me.
>
> Hey, those are made 40kms from here, in Guastalla. Nice to hear they got
> such a good reputation across the Pond.
> --
> Vilco
> Mai guardare Trailer park Boys senza
> qualcosa da bere a portata di mano


They are relatively new here but seem to be doing well. IMO, they will be
as strong here as Viking and Wolf in time. I'd never heard of them so I
checked them out and found they have been in business for 125 years so they
must have something right.

Not only do they cook well, but they just ooze style
www.bertazzoni-italia.com

"Vilco" <[email protected]> wrote in message
news:xs88k.14662$[email protected]..
> "News Fan"
>
>> Say Ed....how's that Bertazzoni working out for you? I am seriously
>> considering a 30" S.S. model for our new home. I'd like a 36", but I
>> really only cook for two on a usual basis.
>>
>> I am aware of the oven lighting process, and the lack of
>> self-clean....non issues for me.
>
> Hey, those are made 40kms from here, in Guastalla. Nice to hear they got
> such a good reputation across the Pond.
> --
> Vilco
> Mai guardare Trailer park Boys senza
> qualcosa da bere a portata di mano


They are relatively new here but seem to be doing well. IMO, they will be
as strong here as Viking and Wolf in time. I'd never heard of them so I
checked them out and found they have been in business for 125 years so they
must have something right.

Not only do they cook well, but they just ooze style
www.bertazzoni-italia.com

"News Fan" <nowhere@home> wrote in message
>> I've not used the broiler but one time so far. With summer we cook
>> out a lot so it has not seen the use it will get starting in
>> September or so.
>>
>> I'm sure the cooking ability can be matched on other stoves, but for
>> a lot more money. Bertazzoni seems to be one of the best values
>> around.
>
>
>
> Great! good to hear that you have no regrets! I'm a big Q nut as well,
> and it sounds like our cooking styles are similar.....I think I'll be
> just as pleased with the range too.
>
> Thanks....


Update:

I used the broiler tonight. We planned to have steaks on the grill, but
just about the time I was going to start, the sunny sky changed to rain.
Soooooo. . . . . . Let's try the broiler.

It did a good job. Broiled will never equal a well grilled steak, but for
what it was we had a good meal. Next time I'll do them closer to the flame
and see how well that works.

"News Fan" <nowhere@home> wrote in message
>> I've not used the broiler but one time so far. With summer we cook
>> out a lot so it has not seen the use it will get starting in
>> September or so.
>>
>> I'm sure the cooking ability can be matched on other stoves, but for
>> a lot more money. Bertazzoni seems to be one of the best values
>> around.
>
>
>
> Great! good to hear that you have no regrets! I'm a big Q nut as well,
> and it sounds like our cooking styles are similar.....I think I'll be
> just as pleased with the range too.
>
> Thanks....


Update:

I used the broiler tonight. We planned to have steaks on the grill, but
just about the time I was going to start, the sunny sky changed to rain.
Soooooo. . . . . . Let's try the broiler.

It did a good job. Broiled will never equal a well grilled steak, but for
what it was we had a good meal. Next time I'll do them closer to the flame
and see how well that works.