Can anyone help me translate?!
Discussion
Slightly cheeky request I know, but I've purchased a fantastic looking piece of kit from Holland called a barabiku pizzaring that turns your bbq into a pizza Ivan-with only one problem-the instruction booklet is all Dutch!
Obviously I don't need something word for word, but can anyone basically give me the gist of the following few pages
Presumably some of it is health and safety toot, if so feel free to assume I know not to leave extremely hot things unattended and allow my child to play with it!
Obviously I don't need something word for word, but can anyone basically give me the gist of the following few pages
Presumably some of it is health and safety toot, if so feel free to assume I know not to leave extremely hot things unattended and allow my child to play with it!
It seems pretty simple. First page is the instructions, second & third page some tips on how to get the best results, forth & fifth page is cleaning and maintenance tips and warnings around usage. The main points are below. Good luck !
Page 1
Baking a pizza on the Barabiku pizzaring is not difficult. In 8 short steps your ready to bake your first pizza.
1. Open fully the ventilation holes in the bottom of the BBQ
2. Light the BBQ with plenty of charcoal. We recommend you use a "bricket starter" - a full bricket starter is enough to cook 3-4 pizza's and with this amount you can expect temperatures of 250 degreesor more.
3. Once the charcoal is hot, move the coals to the back of the BBQ and form a "C" shape around the edge of the BBQ
4. We recommend putting small pieces of wood such as oak or beech ontop of the coals. This gives a hotter temperature and also a real wood smoked pizza. Place one block of wood on a small BBQ of 45cm and 2 blocks for a large BBQ of 55cm. Thin pieces of wood will heat more quickly.
5. Place the built pizzaring on the BBQ and put the pizzastone on the front of the grill with a reasonable distance to the fire.
6. Put the BBQ lid with the built in thermometer to the front, on the pizzaring
7. You can now heat the pizzastone slowly until it is warm wnough for the first pizza. The length of time needed to heat the stone depends on the material and thickness of the pizzastone. If you purchased the Barabiku pizzastone it takes about 45 minutes to heat.
8. Once the temperature over the stone is above 250 degrees, it's ready to use. You can check this simply with an oven thermometer.
Page 2 / 3
Tips for baking a pizza
1. The most ideal temperature for baking a pizza is between 250 and 350 degrees C. This should be the temperature a few centimeters above the stone. The temperature in the lid will be around 300-400 degrees C
2. The pizzaring is made from 1.5mm rust-free steel and has been tested in temperatures to 800 degrees. without problems. You can achieve these temperatures with a mix of charcoal and wood
3. We recommend to put the charcoal in a "bricket starter" to start it
4. Do not use any BBQ lighting fluid, white spirit or impregnated BBQ starter blocks as these can affect the taste of the pizza
5. Do not put the pizzastone directly on the fire as it will get too hot and burn the bottom of the pizza
6. Dp not put any oil / fat on the pizzastone
7. Don't put too many toppings on the pizza
8. Do not put raw meat or fish on the pizza as the cooking time is not long enough
9. Do not use frozen toppings as the cooking time will not allow the products to defrost properly
10. Do not use ready-made frozen pizzas on the stone as due to the heat the outside will burn before the inside is properly cooked
11. Use a pizza shovel sprinkled with cornflour to make it easier to get the pizza off and onto the stone
12. Be careful when putting the pizza on the stone from the shovel - its a pity for the pizza to fall on the ground of directly onto the coals
13. Turn the pizza regularly during the baking to ensure it cooks evenly due to the fire coming from only one side - this side is always hotter than the other
Page 1
Baking a pizza on the Barabiku pizzaring is not difficult. In 8 short steps your ready to bake your first pizza.
1. Open fully the ventilation holes in the bottom of the BBQ
2. Light the BBQ with plenty of charcoal. We recommend you use a "bricket starter" - a full bricket starter is enough to cook 3-4 pizza's and with this amount you can expect temperatures of 250 degreesor more.
3. Once the charcoal is hot, move the coals to the back of the BBQ and form a "C" shape around the edge of the BBQ
4. We recommend putting small pieces of wood such as oak or beech ontop of the coals. This gives a hotter temperature and also a real wood smoked pizza. Place one block of wood on a small BBQ of 45cm and 2 blocks for a large BBQ of 55cm. Thin pieces of wood will heat more quickly.
5. Place the built pizzaring on the BBQ and put the pizzastone on the front of the grill with a reasonable distance to the fire.
6. Put the BBQ lid with the built in thermometer to the front, on the pizzaring
7. You can now heat the pizzastone slowly until it is warm wnough for the first pizza. The length of time needed to heat the stone depends on the material and thickness of the pizzastone. If you purchased the Barabiku pizzastone it takes about 45 minutes to heat.
8. Once the temperature over the stone is above 250 degrees, it's ready to use. You can check this simply with an oven thermometer.
Page 2 / 3
Tips for baking a pizza
1. The most ideal temperature for baking a pizza is between 250 and 350 degrees C. This should be the temperature a few centimeters above the stone. The temperature in the lid will be around 300-400 degrees C
2. The pizzaring is made from 1.5mm rust-free steel and has been tested in temperatures to 800 degrees. without problems. You can achieve these temperatures with a mix of charcoal and wood
3. We recommend to put the charcoal in a "bricket starter" to start it
4. Do not use any BBQ lighting fluid, white spirit or impregnated BBQ starter blocks as these can affect the taste of the pizza
5. Do not put the pizzastone directly on the fire as it will get too hot and burn the bottom of the pizza
6. Dp not put any oil / fat on the pizzastone
7. Don't put too many toppings on the pizza
8. Do not put raw meat or fish on the pizza as the cooking time is not long enough
9. Do not use frozen toppings as the cooking time will not allow the products to defrost properly
10. Do not use ready-made frozen pizzas on the stone as due to the heat the outside will burn before the inside is properly cooked
11. Use a pizza shovel sprinkled with cornflour to make it easier to get the pizza off and onto the stone
12. Be careful when putting the pizza on the stone from the shovel - its a pity for the pizza to fall on the ground of directly onto the coals
13. Turn the pizza regularly during the baking to ensure it cooks evenly due to the fire coming from only one side - this side is always hotter than the other
halfpenny43 said:
It seems pretty simple. First page is the instructions, second & third page some tips on how to get the best results, forth & fifth page is cleaning and maintenance tips and warnings around usage. The main points are below. Good luck !
Page 1
Baking a pizza on the Barabiku pizzaring is not difficult. In 8 short steps your ready to bake your first pizza.
1. Open fully the ventilation holes in the bottom of the BBQ
2. Light the BBQ with plenty of charcoal. We recommend you use a "bricket starter" - a full bricket starter is enough to cook 3-4 pizza's and with this amount you can expect temperatures of 250 degreesor more.
3. Once the charcoal is hot, move the coals to the back of the BBQ and form a "C" shape around the edge of the BBQ
4. We recommend putting small pieces of wood such as oak or beech ontop of the coals. This gives a hotter temperature and also a real wood smoked pizza. Place one block of wood on a small BBQ of 45cm and 2 blocks for a large BBQ of 55cm. Thin pieces of wood will heat more quickly.
5. Place the built pizzaring on the BBQ and put the pizzastone on the front of the grill with a reasonable distance to the fire.
6. Put the BBQ lid with the built in thermometer to the front, on the pizzaring
7. You can now heat the pizzastone slowly until it is warm wnough for the first pizza. The length of time needed to heat the stone depends on the material and thickness of the pizzastone. If you purchased the Barabiku pizzastone it takes about 45 minutes to heat.
8. Once the temperature over the stone is above 250 degrees, it's ready to use. You can check this simply with an oven thermometer.
Page 2 / 3
Tips for baking a pizza
1. The most ideal temperature for baking a pizza is between 250 and 350 degrees C. This should be the temperature a few centimeters above the stone. The temperature in the lid will be around 300-400 degrees C
2. The pizzaring is made from 1.5mm rust-free steel and has been tested in temperatures to 800 degrees. without problems. You can achieve these temperatures with a mix of charcoal and wood
3. We recommend to put the charcoal in a "bricket starter" to start it
4. Do not use any BBQ lighting fluid, white spirit or impregnated BBQ starter blocks as these can affect the taste of the pizza
5. Do not put the pizzastone directly on the fire as it will get too hot and burn the bottom of the pizza
6. Dp not put any oil / fat on the pizzastone
7. Don't put too many toppings on the pizza
8. Do not put raw meat or fish on the pizza as the cooking time is not long enough
9. Do not use frozen toppings as the cooking time will not allow the products to defrost properly
10. Do not use ready-made frozen pizzas on the stone as due to the heat the outside will burn before the inside is properly cooked
11. Use a pizza shovel sprinkled with cornflour to make it easier to get the pizza off and onto the stone
12. Be careful when putting the pizza on the stone from the shovel - its a pity for the pizza to fall on the ground of directly onto the coals
13. Turn the pizza regularly during the baking to ensure it cooks evenly due to the fire coming from only one side - this side is always hotter than the other
Much, much obliged old bean Page 1
Baking a pizza on the Barabiku pizzaring is not difficult. In 8 short steps your ready to bake your first pizza.
1. Open fully the ventilation holes in the bottom of the BBQ
2. Light the BBQ with plenty of charcoal. We recommend you use a "bricket starter" - a full bricket starter is enough to cook 3-4 pizza's and with this amount you can expect temperatures of 250 degreesor more.
3. Once the charcoal is hot, move the coals to the back of the BBQ and form a "C" shape around the edge of the BBQ
4. We recommend putting small pieces of wood such as oak or beech ontop of the coals. This gives a hotter temperature and also a real wood smoked pizza. Place one block of wood on a small BBQ of 45cm and 2 blocks for a large BBQ of 55cm. Thin pieces of wood will heat more quickly.
5. Place the built pizzaring on the BBQ and put the pizzastone on the front of the grill with a reasonable distance to the fire.
6. Put the BBQ lid with the built in thermometer to the front, on the pizzaring
7. You can now heat the pizzastone slowly until it is warm wnough for the first pizza. The length of time needed to heat the stone depends on the material and thickness of the pizzastone. If you purchased the Barabiku pizzastone it takes about 45 minutes to heat.
8. Once the temperature over the stone is above 250 degrees, it's ready to use. You can check this simply with an oven thermometer.
Page 2 / 3
Tips for baking a pizza
1. The most ideal temperature for baking a pizza is between 250 and 350 degrees C. This should be the temperature a few centimeters above the stone. The temperature in the lid will be around 300-400 degrees C
2. The pizzaring is made from 1.5mm rust-free steel and has been tested in temperatures to 800 degrees. without problems. You can achieve these temperatures with a mix of charcoal and wood
3. We recommend to put the charcoal in a "bricket starter" to start it
4. Do not use any BBQ lighting fluid, white spirit or impregnated BBQ starter blocks as these can affect the taste of the pizza
5. Do not put the pizzastone directly on the fire as it will get too hot and burn the bottom of the pizza
6. Dp not put any oil / fat on the pizzastone
7. Don't put too many toppings on the pizza
8. Do not put raw meat or fish on the pizza as the cooking time is not long enough
9. Do not use frozen toppings as the cooking time will not allow the products to defrost properly
10. Do not use ready-made frozen pizzas on the stone as due to the heat the outside will burn before the inside is properly cooked
11. Use a pizza shovel sprinkled with cornflour to make it easier to get the pizza off and onto the stone
12. Be careful when putting the pizza on the stone from the shovel - its a pity for the pizza to fall on the ground of directly onto the coals
13. Turn the pizza regularly during the baking to ensure it cooks evenly due to the fire coming from only one side - this side is always hotter than the other
Pistonheads can annoy me sometimes but the sense of community in silly things like these makes it all worthwhile 
I actually gave it a go last night and it turned out great but it's fantastic to see exactly the instructions as I will need to tweak the method a little thanks to your input. Details in the below thread;
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
LaurasOtherHalf said:
Much, much obliged old bean Pistonheads can annoy me sometimes but the sense of community in silly things like these makes it all worthwhile
I actually gave it a go last night and it turned out great but it's fantastic to see exactly the instructions as I will need to tweak the method a little thanks to your input. Details in the below thread;
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Not a problem - happy to help. Pistonheads can annoy me sometimes but the sense of community in silly things like these makes it all worthwhile I actually gave it a go last night and it turned out great but it's fantastic to see exactly the instructions as I will need to tweak the method a little thanks to your input. Details in the below thread;
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Pizza looked great too !
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