BUILT-IN GRILLS
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ULTRA CHEF ®<br />
BIU405RB<br />
Stainless Steel<br />
Single Drawer<br />
N370-0359<br />
10<br />
Stainless steel<br />
infrared rear<br />
rotisserie burner<br />
Stainless steel<br />
lid insert<br />
Doors and drawers are optional. Island not included.<br />
ACCU-PROBE <br />
Temperature Gauge<br />
Porcelainized Cast<br />
Iron WAVE <br />
Reversible<br />
Channel Cooking Grids<br />
ACCU-PROBE <br />
temperature gauge<br />
Electronic Ignition<br />
Porcelainized cast<br />
iron WAVE <br />
reversible<br />
channel cooking grids<br />
Flush Mount Stainless Steel Double Door<br />
N370-0502<br />
Rear Infrared<br />
Rotisserie Burner<br />
Up to 59,000 BTU’s<br />
4 burners<br />
Cooking Area: 570 in 2<br />
Cart model available<br />
Available as a natural<br />
gas or propane unit<br />
STA<strong>IN</strong>LESS STEEL TUBE BURNERS<br />
Tube burners run front to back for precise heat control, allowing for independent use of<br />
each cooking zone for direct or indirect cooking.<br />
STUFFED<br />
PORK CHOP<br />
• 4 Bone-In Pork Loin Chops - 2” thick (10-12 oz, 300-360 g)<br />
• 2 tbsp. (30 mL) Creole Cajun Seasoning<br />
Stuffi ng<br />
• 2 slices multi-grain bread - toasted, cooled, and cut into<br />
½” cubes (about 3 cups/750 mL diced)<br />
• 1 cup (250 mL) ground sausage meat, breakfast style<br />
• ½ cup (125 mL) fi nely diced white onion<br />
• ¼ cup (60 mL) fi nely diced celery<br />
• ¼ cup (60 mL) Sauvignon Blanc<br />
• ¼ cup (60 mL) Napoleon ®<br />
Fire Roasted Garlic Sauce<br />
• ½ cup (125 mL) shredded mozzarella cheese<br />
• 1 tbsp. (15 mL) chopped fresh thyme<br />
• 15 mL (1 tbsp.) chopped fresh sage<br />
• 30 mL (2 tbsp.) Creole Cajun Seasoning
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