The Monarch 340, comes with a useful 9213 BTU side burner, 3 powerful Dual-Tube burners, Therma-Cast Aluminium cook box with Stainless Steel roasting hood insert. The Monarch has two powder coated drop down side shelves, incorporating one with professional inset side burner. A sturdy powder coated cabinet is designed for handy bottle storage, overall, a sturdy build with cooking performance that can only come from the Canadian built Broil King.
The Monarch burners have Linear Flow valves that allow efficient heat control. The Sure-Lite electronic ignition system provides super-fast 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 340 include Black chrome epoxy painted control panel, rust-proof resin base and 2 x 18cm crack-proof wheels and two with locking casters.
9213 BTU Professional Inset side burner
3171²cm Total Cooking Area Including Warming Rack
2074² cm Primary Cooking Area
1097²cm Warming Rack
Heavy Duty Reversible Cast Iron Cooking Grates
Delux Accu- TempThermometer
Cool-Touch Stainless Steel Handle
* Height, Width, Depth
|Assembled Dimensions *H-W-D|| 525mm-849mm-581mm|
|Number of Burners|| 4 Dual-Tube|
|Type of Burners|| Stainless Steel|
|Total BTU's|| 40000 BTU|
|Cooking Surface|| Cast Iron Grill|
|Warming Rack|| Coated Porcelain|
|Side Burner|| Yes|
|Rear Burner|| No|
|Ignition|| Sure-Lite Electronic Ignition System|
|Manufacturers Cover|| Add Cover|
|Griddle|| Add Griddle|
|Rotisserie|| Add Rotisserie|
|Available in LPG|| Yes|
|Available in Natural Gas|| No|
|Built in Models in Range|| Unavailable|
|Cart models in Range|| Monarch 320|
"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