18.212.02 - Cooking accessory Outdoorchef - Free user manual and instructions

Frequently Asked Questions - 18.212.02 Outdoorchef

USER MANUAL 18.212.02 Outdoorchef

The Griddle Plate is made of high-quality cast-iron. Cast-iron can be heated to very high temperatures and commands optimal heat distribution as well as optimal heat retention. The Griddle Plate is multifunctional. The ribbed front is perfectly suited for quick roasting with superb grill marks, for meat, vegetables etc. The smooth back side can be used for fried eggs, crepes and much more.

Griddle Plate Rectangular for use on the AUSTRALIAN LINE or VENEZIA 570 G.

INSTRUCTIONS FOR USE

Clean the Griddle Plate with water prior to its first use. Leave the Griddle Plate on the barbecue to burn out at full capacity for about 20 minutes.

Always pre-heat the Griddle Plate on level for a minimum of 5 minutes. Only touch the accessories with barbecue gloves during use on the barbecue. Do not put the Griddle Plate on flammable or heat-sensitive surfaces while hot.

USING THE EASY FLIP FUNNEL

Large funnel EASY FLIP:

Direct heat

Cooking grid:

take away and put Griddle Plate directly on large funnel

Lid:

open

CLEANING

• Leave the Griddle Plate on the barbecue to burn out at full capacity for about 10 minutes
• Use a brush with brass bristles (no steel bristles)
• Then let the Griddle Plate cool down
• For stubborn dirt, use soapy water or OUTDOORCHEF BARBECUE-CLEANER for a thorough cleaning
  Tip: lightly oil with food-grade oil after cleaning

ENTRECOTE WITH BARBECUED VEGETABLES

1 entrecote, approx. 600 g
2 zucchini
1 aubergine
1 red, yellow and green pepper/capsicum
1 sprig of young rosemary salt, freshly ground pepper

PREPARATION

Trim the zucchini and the aubergine at both end and cut into 5 mm thick slices. Halve the peppers, remove the stem ends and seeds and quarter the halves lengthways. Place all the vegetables in a bowl and drizzle with olive oil. Sear the entrecote on both sides on the cast-iron griddle and season with pepper. Set the core temperature sensor to 55^ C and insert the needle into the centre of the meat. Turn the flame down to the lowest setting. Spread the vegetables around the cast-iron griddle. As soon as it has reached the core temperature of 55^ C, place the entrecote on a plate beside the barbecue and let it finish cooking for 5 to 10 minutes. Barbecue the vegetables until they are al dente and season with salt and pepper. Reheat the entrecote on the barbecue prior to serving, slice and serve with the barbecued vegetables.

Recipe (serves 4 people)

SURF & TURF

10 minutes, at level

lid closed

INGREDIENTS

8 medallions of pork fillet, 50 g each
8 slices bacon
4 giant prawns
4 stalks lemon grass

salt, pepper, olive oil

PREPARATION

Wrap the medallions of pork fillet with the bacon. Skewer two medallions and one prawn on a lemon grass stalk, season with salt and pepper, and brush with olive oil. Grill the skewers on the cast-iron plate for about 5 minutes on each side.

CRÉPES WITH PEARS AND CHOCOLATE SAUCE

100 ml mineral water

4 eggs

4 pear halves, poached

1 pinch salt

200 g chocolate, slightly warm

1/2 tbsp sugar

cinnamon powder

PREPARATION

Mix flour, milk, eggs, salt and sugar well with a whisk and leave to settle for half an hour. Melt the butter and add together with the mineral water. Immediately start with baking. Brush the pre-heated Griddle Plate with some butter, place the content of a large ladle of crêpe dough onto it and spread thinly with a large spatula. Bake for 2-3 minutes, turn over and cover with 2 quarter pieces of the pears, pour chocolate over them and add cinnamon powder to your taste. Fold crêpe and serve warm.

PLAQUE DE CUISSON M + S, PLANCHA RECTANGULAIRE