The Monarch 390 is top of its range, it hosts a 11942 BTU Stainless Steel rear burner and is supplied with a Premium Mains Rotisserie Kit and a 9213 BTU side burner. The 390 comes with a Therma-Cast aluminium oven with stainless steel lid insert, packed with 3 stainless steel Dual-Tube for maximum output and efficiency. Chrome painted drop down side shelves with integrated tool hooks nestle either side of the Black chrome epoxy cabinet it doesn't only look great it also offers practical storage. Four wheels enable easy manoeuvre with two locking casters.
Linear-Flow valves apportion absolute heat control, the Sure-Lite electronic ignition provides rapid reliable lighting. 100% rust proof cast Aluminium cook box and roasting hood provide superb heat retention and oven-like cooking. Other features of the Monarch 390 include Cool -To-The-Touch thermonylon handle, rust resistant zinc coated steel components and Delux Accu-Temp thermometer.
o 11942 BTU Stainless Steel Rear Burner
o Premium Rotisserie Kit Included
o 9213 BTU Professional Inset side burner
o 3243²cm Total Cooking Area Including Warming Rack
o 2258² cm Primary Cooking Area
o 1097²cm Warming Rack
o Heavy Duty Reversible Cast Iron Cooking Grates
|Number of Burners|| 3Dual-Tube|
|Type of Burners|| Stainless Steel|
|Total BTU's|| 72337 BTU|
|Cooking Surface|| Reversible Cast iron|
|Warming Rack|| Porcelain Coated|
|Side Burner|| Yes|
|Ignition|| Sure-Lite Electronic Ignition System|
|Manufacturers Cover|| Add Cover|
|Griddle|| Add Griddle|
|Available in LPG|| Yes|
|Available in Natural Gas|| Yes|
"Curried Chicken Salad"
A refreshing lunch for a hot summer day.
4 chicken breast halves, skinned and boned
1 1/2 cups seedless grapes, halved
1 head romaine lettuce, washed and torn
1 cup mayonnaise
1 tsp fresh ginger, minced
1 tbsp curry powder
1 tsp honey
1 tbsp lime juice
1/4 cup almonds, toasted
seasonal fruit for garnish
Grill the chicken breasts on MEDIUM heat for 6 minutes per side. Cool the chicken, then slice it into bite size pieces.
Mix together the mayonnaise, ginger, curry powder, honey and lime juice. Toss the chicken with the dressing, and spoon this mixture onto a bed of prepared romaine lettuce. Garnish with grapes and any seasonal fruit of your choice (strawberries, or blueberries), and sprinkle with toasted almonds