3
9.
Fix the handle stop (8b) on the side panel (5 or 6): you will find the
correct position if you remember that the flame guard (8) is normally in the
vertical position but, if necessary, it can be kept in the horizontal position by
locking the handle (8a) on the stop (8b).
10.
Proceed to the installation of the oven elements 10-11-12-13.
11.
Spread a layer of silicone (provided) on the points where the steel
casing (10) sits on the ring (9), making sure that both elements are
accurately aligned inside.
12.
Cover the casing (10) externally with the ceramic fibre jacket.
13.
Use some refractory mortar to join the elements (11-12-13). Item 11
must be aligned at the back with ring 9.
14.
Join the casing’s fumes outlet 10 to piece 11 with the ceramic fibre
jacket.
15.
Fix the smoke register (14) with the screws; use refractory mortar to join
the flue elements (15) and the chimney top (16).
16.
Insert the steel element 17 through the opening of the oven. Place the
base 18 inside the element 17.
17.
Proceed with assembly of the cast iron door 19 using the special brass.
Use the Fischer screws and spread a layer of the high-temperature silicon
between the cast iron frame and the front of the oven 13.
18.
WORKTOP COVERING: TOPS KIT
The cooking top of the barbecue you have bought is divided into two different
layers:
•
a top layer which is about 3 cm (TOPS KIT) (20-20a)
•
a bottom layer which is about 7 cm (support in a conglomerate mix) (2).
you must proceed as follows: for aesthetic reasons the tops 20-20a are
always slightly bigger than those of the cement mix supports 2; it is advisable
to first position the walls of the fireplace and the covering kits 20-20a dry
before final fixing so as to have exactly the same amount projecting around
the whole perimeter. You can now fix the covering kit on the support using a
50% ordinary cement and 50% fine sand mortar mix or ordinary tile glue.
When the tops are dry, clean them well with steel wool, dust them and give a
first coat of insulating material supplied and a second coat once the first is
dry to have a polished effect. Repeat once a year.
The primer will protect against the weather and grease marks and anything
else that can be a result of cooking, and it brightens up the colour.
19.
Insert the ash tray (22), the grid (23) and the log-holder (24).
ASSEMBLING THE ACCESSORIES
Stainless-steel cooking grill.
Grill tools: tongs brush, scraper.
D. Adjustable electric spit with dripping-pan.
Bioplatt: for cooking on a hot stone.
All the accessories are optional.
a. The grill and the Bioplatt can be adjusted in height for different types of
cooking.
b. The tools are hung on their holder, wich is fastened with the relevant
screws supplied.
FNISHING THE BARBECUE
•
Allow the sealing compounds and the cement mix used in the joints to
dry for at least 4 days and prevent the structure from getting wet.
•
In the case of unfinished barbecues, we recommend that you paint it
with the proper outdoor wall-paint – available on request – or with equivalent
resilient paint of the quarz rolled type, resistant to sudden changes in
temperature. These waterproofing treatments are meant to prevent the
formation of unsightly cracks due to sudden rises in temperature and to the
moisture present in outdoor constructions.
•
In the case of barbecues purchased already finished, it is sufficient to
retouch the sealing with the colour provided and to let it dry for at least one
day.
HOW TO TAKE CARE OF YOUR BARBECUE
•
If you have bought 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. Do not
use your barbecue as an incinerator for leaves, grass or other household
waste.
•
Do not turn the flames out with water.
•
We recommend you protect your barbecue by covering it during the
winter months.
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 let children stand near the fire without supervision.
•
Your barbecue is designed only for outdoor use. If you are interested in
a fireplace for outdoor use, we recommend the wide range of PALEX
PALAZZETTI fire-places, specifically designed to be used indoor.
USING YOUR BARBEQUE
•
Before firing your barbecue, the fire slab should always be cleaned of
any ash or other residues. To make lighting up easier do not use alcohol,
petrol or other inflammable liquid products, but use ecological firelighters
containing natural resin.
•
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 3 to 4 kilos a time. Take care to avoid using the barbecue as an
incinerator to burn garbage or materials treated with varnishes or wood.
•
The wooden, cardboard and plastic parts of the packaging must be
taken to the local recycling centres.
•
Always use well-dried wood chopped into pieces of various sizes.
•
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.
To feed the wood holder on the Capri barbecue, lift the fire screen (10) with
of the relative lever. 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.
When the temperature signalled by the thermometer reches at least 200°C
(RED scale), the oven can be readied for use. 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 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 open the oven and
quickly clean the floor. 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
