Regal S490 PRO 956343
The Regal S490 Pro features a15000BTU rear burner, comes complete with a Premium mains rotisserie kit and a 10000BTU commercial grade side burner. An imposing 3226²cm stainless steel cook box with aluminium end caps encapsulates 4 Dual-Tube burner offering 50000BTU output. Including, cook box and control panel lights with a double door stainless cabinet, suitable for a 13kg bottle. Each side has a stainless steel shelf, constructed in cast aluminium, both presenting condiment holders whilst one houses the commercial side burner. With cast iron grills inside you can rest assured that you will be able to sear like a pro and maintain the perfect temperature for those longer cooks.
The Regal S490 PRO would be an attractive addition to any outdoor area its stylish and contemporary design encompass all the features that have made Broil King an industry leader. The handy side burner is ideal for finishing touches or frying food. The rear burner offers extra cooking power and a rotisserie for the perfect roast.
Rear burner and Premium mains rotisserie kit
Commercial Grade 10000BTU side burner
4484²cm Total Cooking Area Including Warming Rack
3226²cm Primary Cooking Area
1260²cm porcelain coated warming Rack
Cast Iron Cooking Grills
Built in control knobs and oven lights
Free Broil King Cook Book
* Height, Width, Depth
|Assembled Dimensions *H-W-D|| 125cm-143cm-63cm|
|Number of Burners|| 4 Dual-Tube|
|Type of Burners|| Stainless Steel|
|Total BTU's|| 750000 BTU|
|Cooking Surface|| Cast Iron|
|Warming Rack|| Porcelain Coated|
|Side Burner|| YES|
|Ignition|| Sure-lite dual-electrode ignition system|
|Manufacturers Cover|| Add Cover|
|Griddle|| Add Griddle|
|Rotisserie|| Yes Included|
|Available in LPG|| Yes|
|Warranty|| View Details|
"Prime Rib of Beef on the Rotisserie"
10 lb prime rib of beef, rolled and tied
5 cloves garlic, slivered
6 tbsp dijon mustard
2 tbsp fresh thyme, chopped
1 tbsp freshly ground black pepper
Cut garlic cloves into slivers and insert into the roast. Combine the dijon mustard, thyme and pepper and spread mixture over the roast. Insert the rotisserie spit through the centre of the roast and fasten with forks. Check to ensure that it is balanced.
Remove the cooking grids and set the rotisserie rod in the slots of the barbecue casting. Let the heaviest side of the meat rotate to the bottom. Adjust the balancer to the top of the rod, opposite the heaviest side of the meat. Tighten the rod handle.
Place the roast over a drip pan filled with liquid: we recommend red wine and water.
Roast at MEDIUM for 3 1/2 hours until the temperature reached 140°F, using the meat thermometer.
Let stand 20 minutes before carving