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BBQ with sink CE8010PF

Measures: Width: 201 cm Depth: 060 cm Height: 250 cm Weight: 840 kg Dimension of the cooking surface: 60x50cm - 2 year guarantee! - Free Shipping!
Manufacturer: Impexfire
Free shipping
€1 190.00

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

 

Measures:

Width: 201 cm

Depth: 060 cm

Height: 250 cm

Weight: 840 kg

 

Dimension of the cooking surface: 60x50cm

 

Included in the price:

 

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

 

Technical details: BBQ with sink CE8010PF

 

-  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 a pallet

-  Brick refractory

-  You can extend the chimney height (request cote)

 

Delivery time: 7-8 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

 

 

BBQ with sink CE8010PF. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 

Shipping: 1 pallet

 

* Except Corsica

 

Enjoy this recipe for your BBQ

 

"Barbecued corn with tomato and almond salad"

 

Ingredients

 

 200g cherry or grape tomatoes, quartered

 1 eschalot, halved, thinly sliced

 2 tablespoons olive oil, plus extra to brush

 1 tablespoon red wine vinegar

 4 fresh corn cobs, husks removed

 1/2 cup basil leaves

 1/4 cup flaked almonds, toasted

 

 300g fresh shiitake mushrooms, halved if large

 200g swiss brown mushrooms, halved if large

 300g oyster mushrooms, halved if large

 1 tablespoon olive oil

 2 garlic cloves, crushed

 1/3 cup (80ml) balsamic vinegar

 150g mixed salad leaves (such as frisee, mizuna and rocket)

 1/2 cup flat-leaf parsley leaves

 75g reduced-fat feta, crumbled

 
 

Preparation

Step 1

Place the mushrooms in a bowl with the olive oil, garlic and 1/4 cup (60ml) of the balsamic vinegar, and toss to coat mushrooms in the mixture.

Step 2

Heat a lightly oiled chargrill over high heat. When hot, add the mushrooms in batches and cook for 3-4 minutes, tossing occasionally, until cooked all over.

Step 3

Place salad and parsley leaves in a bowl with the remaining tablespoon of balsamic vinegar, then toss to combine.

Step 4

Divide the salad among plates, then top with mushrooms and feta.

 

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

 

Measures:

Width: 201 cm

Depth: 060 cm

Height: 250 cm

Weight: 840 kg

 

Dimension of the cooking surface: 60x50cm

 

Included in the price:

 

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Stainless steel grill;

- Printed assembly instructions;

- Transport insurance.

 

Technical details: BBQ with sink CE8010PF

 

-  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 a pallet

-  Brick refractory

-  You can extend the chimney height (request cote)

 

Delivery time: 7-8 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

 

 

BBQ with sink CE8010PF. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

 

Shipping: 1 pallet

 

* Except Corsica

 

Enjoy this recipe for your BBQ

 

"Barbecued corn with tomato and almond salad"

 

Ingredients

 

 200g cherry or grape tomatoes, quartered

 1 eschalot, halved, thinly sliced

 2 tablespoons olive oil, plus extra to brush

 1 tablespoon red wine vinegar

 4 fresh corn cobs, husks removed

 1/2 cup basil leaves

 1/4 cup flaked almonds, toasted

 

 300g fresh shiitake mushrooms, halved if large

 200g swiss brown mushrooms, halved if large

 300g oyster mushrooms, halved if large

 1 tablespoon olive oil

 2 garlic cloves, crushed

 1/3 cup (80ml) balsamic vinegar

 150g mixed salad leaves (such as frisee, mizuna and rocket)

 1/2 cup flat-leaf parsley leaves

 75g reduced-fat feta, crumbled

 
 

Preparation

Step 1

Place the mushrooms in a bowl with the olive oil, garlic and 1/4 cup (60ml) of the balsamic vinegar, and toss to coat mushrooms in the mixture.

Step 2

Heat a lightly oiled chargrill over high heat. When hot, add the mushrooms in batches and cook for 3-4 minutes, tossing occasionally, until cooked all over.

Step 3

Place salad and parsley leaves in a bowl with the remaining tablespoon of balsamic vinegar, then toss to combine.

Step 4

Divide the salad among plates, then top with mushrooms and feta.

 

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