4
HOW TO TAKE CARE OF YOUR BARBECUE
•
If you have purchased an unfinished barbecue, we suggest you paint it as soon as possible, using suitable products.
•
If the barbecue is used when wet, for example after a rainy day, we suggest burning a slow fire for the first hour to ensure that it dries completely, and
to avoid thermal shocks which could cause cracks in the structure.
•
Avoid burning too much wood on the barbecue at the one time. This would cause the flames to flare out of the hood. Do not use your barbecue as an
incinerator for leaves, grass or other household waste.
•
The wooden, cardboard and plastic parts of the packaging must be taken to the local recycling centres.
•
We recommend you protect your barbecue by covering it during the winter months.
USING YOUR BARBEQUE
•
Before firing your barbecue, the fire slab should always be cleaned of any ash or other residues.
•
Always use well-dried wood chopped into pieces of various sizes.
•
Do not use spirit or petrol for lighting or re-lighting! Use only firelighters complying to EN 1860-3!
•
Light the fire and wait at least 30 minutes before you start cooking. Do not start cooking until embers have formed.
•
You can use firewood to light the fire. It must be perfectly dry. Use no more than 4 to 5 kilos a time.
•
If your barbecue is equipped with a wood-holder, spread a good layer of paper on the holder bottom, and cover the paper with chips of wood or dry
tinder. Then place over these larger pieces of wood.
•
To make it easier to light the fire, arrange the wood with care to avoid smothering the paper and tinder at the bottom.
ALWAYS USE OVEN GLOVES AND HOLDING PADS WHEN COOKING OR MOVING THE GRILL OR THE SPIT.
COOKING ON THE GRILL
The embers will start to fall on the fire by themselves, forming an even layer. To assist their fall, shake the burning wood with the stirring tool through the
spaces on the wood-holder. Slide the clean grill on the grooves and, after allowing it to heat up over the embers for a few minutes, place the food to be
cooked on it. If the embers are not sufficient to complete cooking, add more wood on the holder to have a steady source of embers ready. If the barbecue is
not equipped with a wood-holder, light up the pre-arranged bundle of wood. When the wood is almost completely burned and the embers are formed, leave
the wood which is still burning on the bottom and spread the embers on the cooking level.
COOKING ON THE STONE BIOPLATT
Cooking on a hot stone is the oldest method known to man. In many ways it is also the most modern method, because it is versatile and refined. The full
flavour of the ingredients is retained, and no fats are needed. Hard to prepare dishes are easy on the Bioplatt, and many delicious recipes can be used.
The stone accumulates heat, which is retained and released slowly to cook the food evenly. The stone can be placed on a burner or pre-heated and placed
in the centre of a strong table.
COOKING ON THE OVEN
To properly prepare the fire follow the general instructions given above.
Light up the fire in the back part of the oven and keep the door closed. Open the combustion air register of the oven’s door.
Heat the oven slowly. Burning a slow fire for the first time (2 kg. of wood) to avoid thermal shocks which could cause cracks in the structure.
The temperature of the oven depends on the fire lighted. In any case it is necessary about 1 hour to reach the right cooking temperature. The temperature is
shown on the black scale of the thermometer. The baking methods, the temperature and times may vary in a widely, depending on the food. The
instructions given apply in general to the baking of pizza, bread, cakes, etc….
As soon as the oven reaches a sufficient temperature and the fire dies down, open the oven and quickly clean the floor by pushing the residual embers and
ashes to a corner. If the flames are still too high and there is no time to wait, eliminate them by removing any still unburnt wood. Close the smokes register
in order to avoid heat dissipation. Sprinkle some flour on the floor of the oven and set the pizza or bread to bake directly on it. If you are still not experienced
with baking food in the oven, we suggest you set the food down on a normal oven tray and place it in the oven. Immediately close the door after placing the
food in the oven. The cooking process can be followed through the inspection port. When the food is baked, remove it from the oven with the suitable
utensils. Oven baking can be a source of great satisfaction, and with a little experience you can achieve excellent results.
ATTENTION
•
Cracks appearing in refractory cement, especially if you have used the barbecue a lot, are a normal occurrence and have absolutely no influence on
how the barbecue works.
•
Keep the drawing of the model and the label with the bar code, cutting it off the packaging. You will need them if you have any complaints to make or
for ordering spare parts.
•
The measurements are indicative and can be modified.
•
Do not turn the flames out with water.
•
WARNING! Keep children and pets away.
•
This barbecue will become very hot, do not move it during operation.
Your barbecue is designed only for outdoor use. If you are interested in a fireplace for indoor use, we recommend the wide range of PALEX
PALAZZETTI fire-places, specifically designed to be used indoor.
The manufacturer is not responsible for any mistakes or inaccuracies contained in this catalogue and is entitled to make any modifications deemed
necessary to meet technical or commercial requirements at any time and without giving prior notice.
