Bluestar BSEWO30ECSD Use & Care

USE & CARE MANUAL

Electric Wall Oven

1

BlueStar® Electric Wall Oven

Use & Care Manual

THIS APPLIANCE WAS DESIGNED FOR EASE OF INSTALLATION AND OPERATION. HOWEVER,
WE RECOMMEND THAT YOU READ ALL SECTIONS OF THIS MANUAL BEFORE YOU BEGIN
INSTALLATION AND USE.

DO NOT REMOVE PERMANENTLY AFFIXED LABELS, WARNINGS OR DATA PLATES FROM

YOUR APPLIANCE. THIS MAY VOID THE MANUFACTURER’S WARRANTY AND/OR HINDER

EFFECTIVE SERVICING AND MAINTENANCE.
THESE INSTRUCTIONS ARE TO REMAIN WITH THE APPLIANCE AND THE CONSUMER IS TO

RETAIN THEM FOR FUTURE REFERENCE.

WARNING!

If the information in this manual is not followed
exactly, a fire or explosion and or shock may result
causing property damage, personal injury or death.

FOLLOW ALL NATIONAL ELECTRICAL CODES,

STATE AND OR LOCAL CODES THAT DO APPLY TO

ELECTRICAL APPLIANCE.

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or

any other appliance.

WHAT TO DO IF YOU SMELL WIRE BURNING

Do not try to activate any appliance.

Do not touch or activate any electrical switch.

Please disconnect the unit by turning off the circuit breaker or fuse.

If smell continues or increases, please contact the fire department.

Installation and service must be performed by a qualified installer or service agency.

DANGER

ELECTRICAL SHOCK HAZARD

To avoid risk of electrical shock, personal injury, verify the unit has been properly grounded in accordance with
local codes, with National Electric Code (NEC), ANSI/NFPA 70 or updated edition

NOTE: WARRANTY SERVICE MUST BE PERFORMED BY AN AUTHORIZED SERVICE AGENT.
YOU MAY REQUEST WARRANTY SERVICE BY CALLING 800-449-8691. YOU MAY ALSO
REQUEST SERVICE VIA THE INTERNET BY SUBMITTING THE SERVICE REQUEST FORM AT
WWW.BLUESTARCOOKING.COM

© Copyright 2015 Prizer –Painter Stove Works, Inc. All specifications are subject to change without prior notification

2

THANK YOU & WELCOME

Thank you for your purchase and welcome to the BlueStar® Family!
BlueStar® ovens and ranges are designed for discerning home chefs who demand restaurant-quality results in

their own kitchens. As the owner of a new BlueStar® electric wall oven you can look forward to years of
culinary excellence. You will prepare meals with the speed and accuracy of a professional chef right in your
own kitchen. All equipment is designed and manufactured to the highest quality standards in the industry

specifically to meet the needs of the world’s most demanding chef: you. From baking and broiling to stone

baking and dehydrating, the electric wall oven lets you explore a variety of methods. Please review and
familiarize yourself with this Use & Care Guide which includes operating and cleaning instructions as well as
tips for getting the most out of your electric wall oven.

Since 1880, we have been handcrafting the highest quality ovens and ranges at our Reading, Pennsylvania
factory. If your electric wall oven ever needs attention, please be sure to use a BlueStar® certified service
provider recommended by our sales service team. Our service team can be reached at 1-800-449-8691 or

[e-mail]. Please take a few moments now to fill in the Service Information on

PAGE 4 for your future reference. In the event you require parts or service, this information will be needed to
ensure you receive the highest quality service we can provide.

We hope you enjoy your new electric wall oven,
The BlueStar® Team

PLEASE NOTE: ALL ELECTRIC WALL OVENS SHOULD BE INSPECTED UPON ARRIVAL. PER THE
WARRANTY ANY COSMETIC ISSUES MUST BE REPORTED TO YOUR DEALER WITHIN 7 DAYS OF
DELIVERY. THE PERFROMANCE CHECKLIST MUST BE COMPLETED BY THE CERTIFIED INSTALLER
WITHIN 15 DAYS OF INSTALLATION, AND SENT TO BLUESTAR®.

3

Date of Purchase

Model Number

Serial Number

Dealer Name

Dealer Phone

Dealer Address

Date of Installation

Installer Name

Installer Phone

Installer Address

SERVICE INFORMATION

Your installer should complete the Performance Checklist, found in the Installation Manual or
on page 43 of this manual, before leaving your residence. Mail the completed checklist to:
Warranty Department Prizer-Painter Stove Works Inc. 600 Arlington Street Reading, PA 19611 or
Fax [phone].

NOTE: WARRANTY SERVICE MUST BE PERFORMED BY AN AUTHORIZED SERVICE
AGENT. YOU MAY REQUEST WARRANTY SERVICE BY CALLING 800-449-8691. YOU
MAY ALSO REQUEST SERVICE VIA THE INTERNET BY SUBMITTING THE SERVICE
REQUEST FORM AT WWW.BLUESTARCOOKING.COM

4

IMPORTANT SAFETY INSTRUCTIONS

If the information in this manual is not followed exactly, a fire or explosion may result causing property
damage, personal injury or death.

 Your appliance should be installed by a qualified electrical installation technician. Ask the technician to

show you the exact location of the circuit breaker and / or fuse on the incoming electrical panel so you
know how to turn off the electricity if necessary.

 Disconnect the appliance from the electric supply before any maintenance or repairs.
 In the event of a power failure, the unit will shut off. Do not attempt to operate the appliance.
 Do not attempt to repair or replace any part of this appliance unless specified in this manual. In-

warranty service must be completed by an authorized service agency.

 Do not store flammable materials in, on, or near the appliance. Keep the appliance area clean and

free of combustible materials, gasoline and other flammable vapors and liquids, aerosol and sealed
containers like baby food jars. Check before each use to make sure that no hazardous materials are in
the area.

 Keep the ventilation of this appliance unobstructed at all times.
 All local and national codes and ordinances must be observed. Installation must conform to the local

codes.

 In Canada: Installation must be in accordance with the current local code.

WARNING

 This appliance requires two or more persons when lifting, handling, or moving.
 Do not use the handle or oven door to lift the oven.
 Drop down doors can be removed before installation to prevent damage to the oven while lifting and

installing if desired. Not recommended to remove French/swing doors.

WARNING

SAVE THESE INSTRUCTIONS

Read all instructions before using your appliance. Follow these important safety precautions to reduce the risk of
fire, electric shock, personal injury or property damage.

Do not remove permanent labels, warnings or data plates including the serial number from your appliance.
Removal may void the manufacturer’s warranty and/or hinder effective servicing and maintenance.

5

GENERAL SAFETY INSTRUCTION

 Never use this appliance as a space heater to warm a room.
 Do not touch the hot surfaces of the oven including the doors, door interior and oven interior.
 Before any maintenance or repairs are performed, disconnect the appliance from the electric supply.
 Only persons familiar with oven operation should use it.

 Persons who lack physical, sensory or mental abilities, or experience with the appliance, should use

the appliance with supervision.

 This appliance is designed for Residential Use Only.
 This appliance is not approved for outdoor use.
 Do not install if damaged.
 Do not operate if not working properly or if damaged.
 Disconnect from the power supply if there is an error display message.
 Have a working smoke detector in or near the kitchen.
 Do not allow children to touch or play in, on or near the oven when in operation.
 Children should not use the unit without supervision unless its operation has been sufficiently

explained so they can safely operate it. Children must be able to recognize potential hazards or
improper operation.

 Only use this appliance for the intended purposes described in this user manual.
 Do not sit, stand, or climb on any part of the appliance including the oven door. Serious injury may

occur.

 Do not store items of interest to children above the appliance.
 Never wear loose fitting clothing or garments with loose sleeves or strings while using this appliance.
 Do not use a steam cleaner to clean the oven since the steam could penetrate electrical components

and cause a short circuit.

 Keep pet birds out of the kitchen or other rooms where kitchen fumes could reach them.
 Keep operating instructions in a safe place and pass on to any future user.

WARNING

IN THE EVENT OF FIRE, TAKE THE FOLLOWING STEPS TO PREVENT INJURY AND FIRE SPREADING

 Turn off the oven and keep the oven door closed to smother the flame and prevent it from spreading.
 Turn off any ventilation units.
 If attempting to control fire use baking soda, or a dry chemical or foam fire extinguisher.
 Do NOT use water on grease fires.
 It is recommended you purchase a multi-purpose dry chemical or foam-type fire extinguisher for your

home. Store it in close proximity to your appliance.

WARNING

SAVE THESE INSTRUCTIONS

6

IMPORTANT SAFETY INFORMATION

OVEN SAFETY INSTRUCTIONS

 OVEN WILL GET HOT! Never touch the inside of the oven cavity or heating elements when in

operation. Personal injury or harm may occur.

 Do NOT cover the bottom of the oven floor with aluminum foil or any oven liner.
 Only use dry oven mitts or potholders. Moist or damp potholders on hot surfaces may result in steam

burns. Do not allow potholders to touch hot burner areas in the oven. Do not use a towel or other
bulky material as a potholder.

 Do NOT heat unopened food containers or jarred products like baby food in the oven. The built-up

pressure may cause the container to explode.

 Keep the oven door closed at all times when operating the oven and broiling. Open only to

insert or remove food.

 Do NOT cover an entire oven rack with any material such as aluminum foil. It will block airflow

throughout the oven and may cause undesired results. Aluminum foil linings may trap heat, creating a
fire hazard.

 Do NOT place any pot, pan or food directly on the oven floor when baking except when using the

baking stone.

 Do NOT put your face near the infrared broiler.
 Use care when opening the oven door. Let hot air or steam escape before adding or removing food.
 Do NOT store food, pots or pans, cooking equipment or containers in the oven when not in use.
 Sitting, stepping, leaning, or other misuse of the oven door can result in hazards or injuries and

damage to the appliance and or user.

 Do not drape towels or other materials on the oven doors. These articles may ignite.
 Avoid reaching into the oven cavity. Use the motion of the oven racks to slide dishes in and out of the

oven. Reaching into the oven cavity could result in burns or personal injury.

 Make sure the oven is cool before changing the positon of the oven racks.

WARNING

SAVE THESE INSTRUCTIONS

7

Safe Minimum Internal Temperature Chart

Product

Minimum Internal Temperature & Rest Time

Beef, Pork, Veal & Lamb

Steaks, chops, roasts

145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground meats

160 °F (71.1 °C)

Ham, fresh or smoked (uncooked)

145 °F (60 °C) and allow to rest for at least 3 minutes

Fully Cooked Ham
(to reheat)

Reheat cooked hams packaged in USDA-inspected
plants to 140 °F (60 °C) and all others to 165 °F (73.9
°C).

Product

Minimum Internal Temperature

All Poultry (breasts, whole bird, legs, thighs, and

wings, ground poultry, and stuffing)

165 °F (73.9 °C)
Eggs

160 °F (71.1 °C)

Fish & Shellfish

145 °F (62.8 °C)

Leftovers

165 °F (73.9 °C)

Casseroles

165 °F (73.9 °C)

Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see,
smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines
to keep food safe:

 Clean—Wash hands and surfaces often.
 Separate—Separate raw meat from other foods.
 Cook—Cook to the right temperature.
 Chill—Refrigerate food promptly.

Cook all food to these minimum internal temperatures as measured with a food thermometer before removing
food from the heat source. For reasons of personal preference, consumers may choose to cook food to higher
temperatures. A holding temperature of 140 degrees or higher is recommended for food safety.

Source: USDA.gov, Food Safety and Inspection Service, updated May 19, 2014

8

GETTING STARTED

ATTENTION

We know you are excited to start cooking and baking with your new BlueStar oven. Before you begin, it is
essential that you follow these steps for safe and optimal use.

 Become familiar with all the parts of your electric wall oven.
 Remove and properly discard all temporary labels and packaging material from the oven exterior, oven

interior, oven rack glides and oven racks. Remove all cardboard, zip ties, paper and plastic sheathing used as
packaging.

 Wash oven racks, and oven rack glides in hot, soapy water. Rinse well and dry thoroughly. See the Care and

Cleaning section.

 Do NOT wash the baking stone. Washing the stone will allow the stone to absorb moisture and damage the

stone. Do not ever submerge the baking stone in any liquid.

 Register your appliance by completing the Performance Checklist completed by your installer, and mail to the

below address. The Performance Checklist can be found in the Installation Manual or on page 43 of this
manual.

Warranty Department

Prizer-Painter Stoveworks

600 Arlington Street

Reading, PA 19611

 Perform the Oven Burn-Off Procedure before using your oven the first time to remove

all factory oils and residue. See page 14.

 Perform the Pre-drying Procedure for the baking stone before first use. See page 15.

9

GUIDE TO THE OVEN

8

9

13

2

4

5

6

7

14

10

1

3

11

11

12

1. Quick Start Control Knob

2. Display

3. Timer Knob

4. French Doors/Standard Door

5. Infrared Broiler Element

6. Infrared Heating Element

7. Convection Fan

8. Roast Probe Socket

9. Light

10. Rack Guide

11. Standard Rack (2)

12. Full Extension Rack (1)

13. Baking Stone

14. Baking Stone Temperature Probe

10

2

1

3

GUIDE TO THE OVEN CONTROLS

 Quick Start Control Knob

Use this knob to bypass the display screen and go directly to Bake mode.

 Display

Shows and instructs the use of all the oven features.

 Kitchen Timer Knob

Set a timer that operates independently of the oven, use when timing any cooked item.

11

ATTENTION

Always use an oven rack. Never place any food, pot, pan or tray directly on the oven
floor. You may place cooking vessels directly on the baking stone.

WARNING

OVEN ACCESSORIES
OVEN RACKS AND OVEN RACK GUIDES

Your oven comes equipped with two standard racks, one extension rack and two five-position rack
guides. Follow your recipe guidelines to determine the best rack location for your dish.

TIP: For best results, center baking pans on the rack to allow maximum air circulation around the food.

Extension Rack

The electric wall oven comes with a rack that can be pulled out fully from the oven, making it easy to
handle heavy items. Although the full extension rack comes installed at the lowest position, it can be
moved to any position.

Extension Rack Operation

Make sure oven is cool and rack is fully inserted into oven cavity.

To Remove

 Grasp the front of the rack and lift up slightly.
 Pull the rack towards you, until completely removed from oven cavity.

To Insert

 Grasp the slides of the rack, making sure that the slides are not extended. If extended, they can be

closed by standing the back end of the rack on the floor.

 With the front end of the rack angled up, insert the top tab over the rack guide position you want to

use. Tilt the rack down slightly so the bottom tab slides under the guide bar.

 Slide rack evenly into oven cavity.
 Once almost completely in the oven, secure the two tabs at the front of the extension rack in place by

placing the rack guide in between

Oven Racks and Rack Guides Cleaning

 Make sure oven is cool.
 Remove oven racks and guides.
 Wash in hot, soapy water. Rinse in clear water and dry thoroughly.
 Oven racks and guides are dishwasher safe.

ROAST PROBE

The roast probe monitors the core temperature of meat and poultry in the Roast Probe mode.
 Insert the long pointed end of the probe into the thickest portion of the meat and the short end of the

probe into the roast probe socket located on the right front of the interior oven wall.

Be sure to remove the probe from the oven when not in use. The probe will be damaged
if the broiler is turned on with the probe in place.

12

ATTENTION

ATTENTION

ATTENTION

Roast Probe Cleaning

When cool, wipe the probe clean with a mild soapy water solution. Rinse and dry thoroughly.

Do not put meat probe in the dishwasher.
BAKING STONE

The integrated baking stone lets you create perfectly bakes breads and pizzas. In StoneBake™ mode,
the baking stone temperature probe makes sure that the stone maintains the desired temperature.

The stone should be pre-dried before first use. If not pre-dried, the stone could be
damaged. See page 15 for pre-drying procedure.

Baking Stone Cleaning

When completely cool, the stone can be removed for cleaning.

 Scrape baked-on food with a nylon spatula. Never immerse the stone in water.

 The baking stone weighs approximately 35 pounds. Use extreme care when

removing from the oven.

 Make sure the stone’s probe socket is seated on the stone temperature probe in the

oven.

 The stone will darken in color with use. This is normal and improves the stone’s

performance. The stone may darken unevenly based on use, this is normal.

13

ATTENTION

CAUTION

ATTENTION

Your oven is not a storage compartment. Do NOT place food,
pots or pans, cooking equipment or storage containers in the
oven when not in use.

WARNING

WARNING

ATTENTION

ATTENTION

OPERATING THE OVEN
BEFORE YOU BEGIN
Clean removable oven parts

 Remove and properly discard all temporary labels and packaging material including cardboard, zip

ties, paper and wrapping from the oven, broiler pan, oven racks, oven rack glides and exterior
surfaces. Remove protective plastic wrap from any stainless steel surfaces.

 BEFORE turning on your oven for the first time, remove and wash the oven racks and rack glides in

hot, soapy water. Rinse well and dry thoroughly. See the Care and Cleaning guide for more details.

 Perform the Oven Burn-Off Procedure.

IF JUST DOING OVEN BURN OFF REMOVE BAKESTONE LOCATED ON THE OVEN
BOTTOM. IF PRE-DRYING THE BAKESTONE, THE OVEN BURN OFF PROCEDURE
IS NOT NEEDED. STONE CONDITIONING MUST BE COMPLETED BEFORE USING
THE BAKING STONE.

Oven Burn-Off Procedure

The entire Burn-Off Procedure takes about 100 minutes.

Remove the baking stone before performing the Oven Burn-Off Procedure. If not
removed, it could shatter.

New appliances are wiped clean with solvents at the factory prior to shipping. The Burn­Off procedure burns off any remaining processing residue.

Failing to perform the Oven Burn-Off Procedure before first use of the oven may result in
undesirable odors, flavors, and excessive smoke when you use your oven the first time.

 Make sure your appliance has been installed properly and all performance checks and adjustments

are completed.

 Turn on ventilation hood and make sure entire room is well-ventilated.
 Check that the oven cavity is empty. The baking stone, oven racks, oven guides, roast probe and any

other object should NOT be in the oven.

 Initiate the Self-Clean cycle. See page 37.

 The Oven Burn-Off Procedure can be completed by running the Self-Clean Cycle.

 After the Self-Clean cycle is complete, allow oven to cool completely.
 Insert oven rack guides and racks.
 Your oven is now ready for use.

You may notice the following events during the Oven Burn-Off Procedure. All are normal.

 Strong odor
 Some smoke
 Condensation on the front of the oven including the oven door, oven window, control

panel and side panel.

14