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Barbecue and Wood Fired Oven CE9020F

- Measures: Width: 315 cm Depth: 94 cm Height: 250 cm Weight: 2450 kg - 2 year Guarantee! - Free Shipping!
Free shipping
Manufacturer: Impexfire

Summary

€2 390.00

…………………………………….. Free Shipping ……………………………………….

 

Measures:

Width: 315 cm

Depth: 94 cm

Height: 250 cm

Weight: 2450 kg

 

Dimension of the cooking surface: 60x50cm

 

Included in the price:

- Wood fired oven diameter of Ø80cm X Ø80cm (inside measures) for cooking bread, pizza and baked,

  grilled meals

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- A thermometer (0 to 500 °) to monitor the temperature inside of the wood fired oven

- Printed assembly instructions;

- Transport insurance

 

Important

 

The oven can be on the left side or on the right side of the Barbecue and the sink can also be changed by a polished marble stone. The price keeps the same!

Contact us for further information.

 

 

Technical details: Barbecue and Wood Fired Oven CE9020F

 

- Great brick barbecue with a wood fired oven incorporated

- Charcoal and firewood can be used as fuels

- Adjustable cooking heights

- Weather resistant                                   

- Easy assembly with adhesive (not provided)

- Retains its good looks after years use

- Supplied unassembled in component parts shrink wrapped on 2 pallets

- Refractory bricks

- You can extend the chimney height (request cote)

- Refractory cement is used between the bricks

- Barbecues are constructed with bricks and refractories stones

- No painting need, the work is completely finished

- High quality and 2 years guarantee in all materials used in the barbecue’s construction

- Delivery is made by a truck with a tailgate lift. Without any additional cost for customers

- A recipe book for barbecues and ovens

 

Delivery time: 7-10 days

 

Payment methods:


- Credit Card

- Bank Transfer

- Paypal - When you buy an item with Paypal, you are delivered or refunded, more information

  available at: Paypal

 

-----------------------------------------------------FREE!!--------------------------------------------------------

 

Set for Furnace with Wood Handle:

 

- Shovel

- Scaper

- Ashes Shovel

- Hook to remove firewood and Broom

- Wall support

 

 Measure: 140cm / Weight:4,7kg

 

------------------------------------------------------FREE!!--------------------------------------------------------

 

Barbecue and Wood Fired Oven CE9020F  Free shipping to England, Holland, Germany, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 

* Except Corsica

 

Enjoy this recipe for your BBQ

 

Barbecued prawns with salsa verde

 

Ingredients:

 1 tablespoon olive oil

 1.5kg medium green tiger prawns, peeled with tails intact, cleaned

 2 red onions, cut into wedges

 2 witlof, trimmed, quartered lengthwise

 180g haloumi, (see note) thickly sliced

 1 bunch watercress, sprigs picked

Green olive salsa verde

 1/2 cup roughly chopped mint

 1/2 cup roughly chopped flat-leaf parsley

 60g (1/2 cup) pitted green olives, finely chopped

 2 cloves garlic, finely chopped

 2 anchovy fillets, finely chopped

 2 tablespoons finely chopped toasted slivered almonds

 1 tablespoon salted baby capers

 125ml (1/2 cup) olive oil

 2 lemons, zested, juiced

 

Step 1

Preheat barbecue to high. To make green olive salsa verde, place mint, parsley, olives, garlic, anchovies, almonds and capers in a bowl and toss to combine. Add oil, zest and juice, and gently whisk to combine. Season with salt and freshly ground black pepper.

Step 2

Drizzle 2 teaspoons oil over prawns, season and toss to coat. Cook for 2 minutes each side on the grill or until lightly charred and just cooked. Transfer to a plate and cover to keep warm.

Step 3

Brush onions, witlof and haloumi with remaining 2 teaspoons oil. Season onions and witlof, then cook on the grill for 2 minutes each side or until lightly charred. Transfer to a plate. Cook haloumi on the grill for 1 minute each side or until lightly charred.

Step 4

Arrange onions, witlof, haloumi, prawns and watercress on a platter. Drizzle with salsa verde to serve.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm saladand pastacollections.