The
‘promise’ of the Beauclaire is: thanks to the design of the flame
pattern combined with the use of CAST griddles, the cooking surface area
temperature is virtually identical wherever the food is placed on the griddle.
As the
griddles are cast (as opposed to pressed) aluminium or iron, they are thick, so
as well as the heat spread, the heat retention is excellent - with the result that usually you need only a low flame for cooking.
Snacks
can include cheese toasted sandwich (smooth or ridged area): 2 slices bread,
one side buttered, placed down, decent thickness slice of cheese/ham/whatever,
second slice buttered, up. Flip when first side ready, and cheese is starting
to ooze out.
Using the Oven Dome
-This is
used for anything from just keeping off a cool wind, to a full roast.
For
roasting, a chicken is probably the best, but entirely up to the chef. Roasting
bags avoid mess. Always roast in a dish, never directly onto the griddle, and
preferably in a roasting tin, ie just like in the oven.
http://www.towler-staines.co.uk/shop/63-beauclaire-sets-burners-and-griddles