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Firing types
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Cooking with stainless steel plate
With this solution, the fire heats the stainless steel plate (6 mm thick) by conduction and then directly the food, reaching the ideal cooking temperature quickly (230/250° in just 7 minutes) and evenly distributed over the entire surface.
- Rapid heating thanks to broadband burners
- Light and healthy cooking: it is cooked directly on the griddle, with no added oil or fat, so the food retains its nutritional properties and flavor
- Hygiene: stainless steel plate does not rust
- Easier cleaning: the griddle has holes at the height of an internal gutter into which cooking fat flows
- Saving: heat from the flame does not dissipate, allowing gas consumption to be cut down.
Cooking with griddle
To check if the plate is ready to use, pour drops of water on it. If these break down into micro particles and disperse along the plate, it means that the ideal temperature has been reached; if, however, the droplets evaporate instantly, wait a few minutes.
Cook fatty meats such as ribs over moderate heat, which need time to cook inside and remove excess fat. Meats for slaughter (cattle and pigs) need high temperatures, while white meats (chicken, turkey, rabbit) need moderate heat. Fish takes less time than meat and should be cooked over low heat, as should vegetables.
Heat the plate and wash it with water and vinegar, helping with a scraper to remove any scale.
COOKING WITH GRILL
The fire directly heats the stainless steel grill through the inverted V-shaped diffusers, which not only ensure even heat distribution and flavor, but also protect the burners from cooking fat that is collected in a convenient pull-out drawer.
With the grill, food can be cooked using two different techniques: with traditional direct cooking you place the food directly over the heat source (generally for all foods that require no more than 20 to 30 minutes of cooking time), or through indirect cooking, in which the grill is used as if it were an oven.
Preheat the barbecue to 200° by turning on all burners. Once the temperature is reached, turn off one side and place the food in the off side by closing the lid-this will result in oven-effect hot air currents. Indirect cooking is ideal for cooking very fatty foods (ribs) or large foods that require cooking times longer than 20 to 25 minutes (whole chickens or turkeys, roasts, whole fish).
SPIT COOKING
Skewer cooking is perhaps one of the oldest cooking methods, certainly among the tastiest and healthiest. Heat is transmitted by radiation (without direct contact with the source) from the infrared burner, located inside the lid, to the meat threaded into a skewer, which is rotated slowly.
On the spit the meat cooks in a dry environment, as opposed to the oven, where steam buildup is inevitable: the fat in the food melts and drips, so it is necessary to wet and grease the meat from time to time to prevent it from drying out excessively. The skewer is mainly suitable for cooking meat, skewers of mixed meats, birds and chickens.
Skewering can also be used for some fish such as eel and shellfish with leathery flesh (cuttlefish, squid, octopus, and squid) can be marinated and cooked on a skewer.
The procedure for achieving optimal spit-roasting is to start with the meats arranged very close to the heat source; when they begin to color, retract the spit and continue the preparation slowly. As mentioned, it is necessary to grease the meat from time to time to prevent it from drying out. However, care must be taken not to overwater it, otherwise it may become boiled, losing flavor and taste.
COOKING WITH SOAPSTONE
Soapstone is a metamorphic rock composed mainly of talc and magnesite.
This material has exceptional resistance to temperature excursion and has great heat storage capabilities.
Both plates and real cookware can be made from this material.
The plates, which usually have a large thickness, can be placed over the embers of the barbecue or fireplace.
They usually have a metal frame to make it stable over the fire and handles to move it around.
- Meat, fish, vegetables.
- Pizza
- Once heated, it maintains a constant and uniform temperature.
- You can cook without adding fat for this you can cook in a dietary way
- High weight
- They take a long time to be heated and then cooled
- Soapstone can also be used to make delicious pizza (you place the stone inside the barbecue possibly in the center for example on a 75 cm barbecue cooking stone is recommended 50 cm to have space on the sides to spin hot air, close the lid and raise the temperature to 250°/300° and you can cook a pizza in just 3 minutes).
- The first time a soapstone griddle is used, it should be washed with salt water and dried carefully, then the griddle should be greased with olive oil and kept greased for a day.
- It is recommended to heat the plate gradually over a heat source making sure that the fire is even across the entire surface so as to avoid different expansion that could cause it to break.
- Cold water should never be used to cool a soapstone item but should be allowed to cool slowly. Once warm, use a cloth soaked in vinegar and an iron scraper or brush.
