Per ottenere risultati migliori, i pezzi di carne non devono avere uno spessore superiore a 1–2 cm.
To heat the stones, place them directly onto a shelf in the oven, just above the heating element or
on the gas grill, while it is still at room temperature. Turn the temperature dial to at least 250 degrees
Celsius (but no more than 275 degrees). Leave the stones to warm through completely – at least
30–40 minutes, depending on the thickness of the salt stones and the power of the oven. The salt
can also be placed in the pre-heated oven – however there could be small ﬁ ssures due to the
change (see note).
Take the salt stones carefully out of the oven with an oven glove or similar and place them in the
indent in the plate. Attention: Hot!
Metal insert functions as heat protection between the wood and stone.
Wooden underplate: the wooden underplate may discolour due to heat generation.
If you are not using pieces of marinated meat, oil the salt stones lightly with high-quality cooking oil.
Now the hot salt stones are ready to use – they can barbecue your food now for about 15–30 minutes
(temperature will drop).
Now is a good time to place more salt stones in the oven ready for a 2nd round!
Salt stones with a carrying tray can be heated with or without the metal carrying tray.
Caution: carrying tray is hot! For salt stones with a wooden underplate, only the salt stone
may be heated. Caution: Salt stone is hot!
To cool the salt stones, put them in the freezer for around 2 hours.
Replacement stones can be obtained from Nouvel AG.
Enjoy your meal!
Cut your pieces of meat not more than 1–2 cm thick to achieve best results.
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