18.212.02 - Cooking accessory Outdoorchef - Free user manual and instructions

Product type	Cooking plate / rectangular cast iron plancha
Material	High-quality cast iron
Cooking surface	Double-sided: grooved for grilling and smooth for crêpes, eggs, etc.
Compatibility	Australian Line and Venezia 570 G barbecues
Approximate dimensions (L x W x H)	50 x 30 x 1 cm (estimate)
Approximate weight	6 kg
Power source	Non-electric – for use on gas barbecue
Usage	Direct cooking on the barbecue, preheat 5 minutes on high heat then adjust to medium heat
Care and cleaning	Heat on high for 10 minutes, brush with a brass brush (not steel), clean with soapy water or Outdoorchef Barbecue-Cleaner, then lightly oil
Safety	Wear protective gloves, never place the hot plate on a flammable or heat-sensitive surface
Spare parts and repairability	Contact Outdoorchef customer service for spare parts
General information	Made of cast iron, exceptional heat retention, ideal for searing, grilling, and plancha cooking

Frequently Asked Questions - 18.212.02 Outdoorchef

How to use the cooking plate for the first time?

Wash the plate with clean water, then heat it on the barbecue on high (maximum setting) for about 20 minutes. Let it cool, then lightly oil before first use.

What daily maintenance is recommended?

After each use, heat the plate on high for 10 minutes, brush it with a brass brush (never steel), then let cool. For stubborn dirt, use soapy water or the specific Outdoorchef cleaner. Finish with a light oiling.

Should the plate be preheated before cooking?

Yes, it is essential to preheat the plate on high for at least 5 minutes with the lid closed. This ensures even heat distribution.

Can I use the plate on all Outdoorchef barbecues?

This plate is specifically designed for the Australian Line and Venezia 570 G models. It is used with the large Easy Flip funnel in the direct position.

What types of food can I cook on each side?

The grooved side is perfect for quick grilling (meat, fish, vegetables). The smooth side is suitable for eggs, crêpes, pancakes, and other delicate cooking.

How to prevent food from sticking?

Make sure the plate is well preheated and lightly oiled. Use a wooden or silicone spatula to avoid scratching the surface.

Can I let the plate cool on the barbecue?

No, never leave the hot plate on a flammable surface. Remove it with gloves and place it on a heat-resistant surface (e.g., a metal trivet).

Does the plate require seasoning?

Yes, like any cast iron, seasoning (oiling after cleaning) improves non-stick properties and protects against rust. After each cleaning, lightly oil with cooking oil.

What is the ideal cooking temperature?

For searing, use the maximum setting (high heat) then reduce to medium heat according to the recipe. For slow cooking, set to minimum after searing.

Where to find recipes suitable for this plate?

The supplied manual includes recipes like grilled ribeye, surf & turf skewers, or pear-chocolate crêpe. You can also check the Outdoorchef website for other ideas.

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 provides 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 ends 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.

CRÊPES 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.