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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
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€1 390.00

Delivery :

- Doorstep Delivery:  please be aware that it is your responsibility to bring the package inside from the drop off area.

- It is important to take time to check the condition of the package and the product upon delivery in the presence of the courier. You must write "damaged package" on the delivery slip before signing it, if you find damage in it, or report "damaged package" if the courier does not want to wait. Without these reservations it is impossible for us to claim responsibility from the insurance.

- Please read the general delivery conditions carefully for more information.

…………………………………….. 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: 7-10 days

Payment method for the BBQ with sink CE8010PF

- Debit / Credit Card - 100% secure payment

- Bank transfer
Free shipping of the BBQ with sink CE8010PF
for mainland France *, Monaco, Belgium, Luxembourg, Italy, Spain and England. Other destinations please contact us.

* Except Corsica

Delivery :

- Delivery will take place at the curbside or driveway.

- It is important to take the time to systematically check the condition of the package upon receipt.
You must make reservations on the delivery slip before signing if you find damage on the package,
or refuse if the product arrives badly damaged. Without these reservations it is impossible for
us to claim any liability from the insurance.

- Please read the general delivery conditions carefully for more information.

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: 7-10 days

Payment method for the BBQ with sink CE8010PF

- Debit / Credit Card - 100% secure payment

- Bank transfer
Free shipping of the BBQ with sink CE8010PF
for mainland France *, Monaco, Belgium, Luxembourg, Italy, Spain and England. Other destinations please contact us.

* Except Corsica

Delivery :

- Delivery will take place at the curbside or driveway.

- It is important to take the time to systematically check the condition of the package upon receipt.
You must make reservations on the delivery slip before signing if you find damage on the package,
or refuse if the product arrives badly damaged. Without these reservations it is impossible for
us to claim any liability from the insurance.

- Please read the general delivery conditions carefully for more information.

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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