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MAXIMUS wood oven protection AC15F
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Outdoor BBQ and Pizza Oven AV240F
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Modern Barbecue with Sink AV35M

- Measures: Width: 200 cm Depth: 056 cm Height: 203 cm Weight: 1105 Kg - 2 years Guarantee! - Free Shipping!
Free shipping
Manufacturer: Impexfire

Summary

€1 250.00

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

 

Measures:

Width: 200 cm

Depth: 056 cm

Height: 203 cm

Weight: 1105 Kg

 

Dimension of the cooking surface: 86x53cm

 

Included in the price:

- Barbecue do-it-yourself (DIY);

- Grill with removable ash collection tray

- Sink and tap in stainless steel;

- Stainless steel grill;

- Aluminum door

- Printed assembly instructions;

- Transport insurance.

 Important

The sink can be on the left side or on the right side of the Barbecue and it can also be changed. The price keeps the same!

 

Technical details: Modern Barbecue with Sink AV35M

 

-  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

-  All our stone barbecues are built with Brick and refractory stone

-  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

 

Modern Barbecue with Sink AV35M. Free shipping to England, Holland, Germany, 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

Scallops with Mango Salsa BBQ Recipe

 

Ingredients:

 

•1 mango, flesh diced

•1 tablespoon lime juice

•1 lime leaf, finely sliced

•2 tablespoons coriander leaves, chopped roughly

•1 teaspoon fish sauce

•1 long red chilli, diced (optional)

•8 scallops, cleaned & preferably in the shell

•8 beetle leaves

•1 teaspoon olive oil

•½ tablespoon macadamia oil

 

Method:

 

Make the salsa by gently tossing together the mango, lime juice and leaf, coriander leaves and fish sauce. Put in the fridge.

 

Quickly char-grill your scallops with a little oil, then allow to cool slightly. About one minute on each side.

 

Lay your beetle leaves on the scallop shells then top with a scallop on each leaf.

 

Spoon over a little salsa then drizzle with macadamia oil. Eat immediately.