Data sheet
- Brand: Pianeta Grill
- Typology: Side burner
Description
Pianeta Grill Dual infrared cooker in stainless steel that can be used as a small grill and can be combined laterally with all free-standing BBQs (on the right or left). The infrared zone is one cooking surface, functioning by radiation which allows the temperature of 800°C to be reached in a few minutes.
- A burner with a honeycomb ceramic top with very small holes for heat diffusion, thus optimizing gas consumption. The heat that develops is more intense and allows you to obtain a temperature very similar to that developed by the embers. A stainless steel grill is positioned above it, measuring 240mm wide, 340mm long with a thickness of 7mm.
- Piezoelectric ignition.
- 1 burner, power 4 KW
- Built-in lid
- 2 cooking fat collection trays
- 1 Stainless steel rod grill 24x34x0.7cm
- ease of cleaning : The infrared zone has the incredible advantage that it practically cleans itself. The steel grill can be cleaned just like the rest of the barbecue, while the ceramic part does not require any type of cleaning because the high temperatures allow even cooking fats to be reduced to ash.
AN EXAMPLE OF HOW TO USE THE INFRARED ZONE: COOKING A STEAK
The first cooking method , for perfect cooking, consists in placing the barbecue at an average temperature so that the meat (steaks at least 4cm thick) remains stably around 50/60C°. When the steak is properly cooked we will pass it for a few moments on each side, less than a minute is recommended, on the grill positioned above the infrared area. The operation is very fast because the infrared area reaches the maximum temperature in a few minutes. This will be obtained by making a crust outside the cut of meat.
The second cooking method is more suitable for people who prefer steak cooked "rare". We proceed by turning on the infrared area, wait for it to reach the ideal temperature and then place the steak directly on the stainless steel grill. It will be enough to wait a minute, turn it, wait another minute, to obtain a crunchy and juicy cooking on the outside and "rare" on the inside. First we will pass the meat over the infrared area and then possibly transfer it to the barbecue to maintain a constant temperature of 50/65°C.
The infrared zone is perfect for cooking various types of meat that you want to sear quickly, but also for cooking vegetables and more.