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Barbecue and Wood Fired Oven with sink CE9040F

- Measures: Width: 388 cm Depth: 105 cm Height: 250 cm Weight: 2930 kg - 2 year Guarantee! - Free Shipping!
Free shipping
Manufacturer: Impexfire

Summary

€2 690.00

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

 

Measures:

Width: 388 cm

Depth: 105 cm

Height: 250 cm

Weight: 2930 kg

 

Dimension of the cooking surface: 60x50cm

 

Included in the price:

- Wood fired oven diameter of Ø90cm X Ø90cm (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 with sink CE9040F

 

- 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 with sink CE9040F  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 marinated lamb with smashed potatoes

 

 

Ingredients:

 800g boneless lamb shoulder, trimmed

 2 garlic cloves, crushed

 1 teaspoon paprika

 1 tablespoon fresh thyme leaves, roughly chopped, plus extra sprigs to serve

 1/3 cup lemon juice

 1/3 cup extra virgin olive oil

 300g green beans, trimmed

 1/4 red onion, finely chopped

 2 1/4 cups romesco sauce (see notes)

 Chargrilled lemon halves, to serve

Smashed potatoes

 750g chat potatoes

 1/4 cup extra virgin olive oil

 1 teaspoon dried thyme

 

Step 1

Place lamb in a large snap-lock bag. Add garlic, paprika, thyme, 1/2 of the lemon juice and 1/2 of the oil. Seal bag. Rub well to coat. Refrigerate overnight.

Step 2

Make Smashed Potatoes: Preheat oven to 200C/180C fan-forced. Cook potatoes in a large saucepan of boiling water for 20 minutes or until tender. Drain well. Set aside for 10 minutes to allow excess moisture to evaporate. Place on a baking tray. Press potatoes with a fork to flatten slightly. Drizzle with oil and sprinkle with thyme. Season with salt and pepper. Roast for 30 minutes or until golden and crispy.

Step 3

Meanwhile, remove lamb from fridge. Stand lamb, in the bag, at room temperature for 30 minutes.

Step 4

Preheat a barbecue grill or chargrill pan on medium-high heat. Remove lamb from bag. Season with salt and pepper. Place lamb, fat-side down, on grill. Cook for 10 minutes. Turn lamb over. Cook for a further 10 minutes for medium-rare or until cooked to your liking. Transfer to a serving plate. Cover loosely with foil. Stand for 10 minutes to rest.

Step 5

Cook beans in a large saucepan of boiling water until bright green and tender. Drain. Refresh under cold running water. Drain well. Transfer to a serving plate. Sprinkle with red onion. Whisk remaining lemon juice and oil. Drizzle over beans and onion.

Step 6

Sprinkle extra thyme sprigs over lamb and Smashed Potatoes. Serve with beans, Magic Romesco Sauce and chargrilled lemon halves.