Detalle del frontal en acabado madera clara con logo Beefeater en la barbacoa Discovery 1500
Panel de control oculto con tapa frontal abierta en la barbacoa Beefeater Discovery 1500
Detalle de los mandos de la barbacoa Beefeater Discovery 1500 con acabado metálico y madera clara
Detalle de la parrilla de hierro fundido de la barbacoa Beefeater Discovery 1500
Detalle de la parrilla y plancha en hierro fundido de la barbacoa Beefeater Discovery 1500
Primer plano del mando de control de la barbacoa Beefeater Discovery 1500 con indicadores de potencia
Barbacoa Beefeater Discovery 1500 encastrable integrada en cocina exterior moderna con revestimientos en madera y mármol
Cocina de exterior con barbacoa Beefeater Discovery 1500 encastrada y fondo de vegetación vertical
Vista frontal completa de la barbacoa Beefeater Discovery 1500 encastrada en cocina de obra moderna
Hornillo lateral de la barbacoa Discovery 1500 encendido con llama azul y naranja visible
Vista superior de la barbacoa Beefeater Discovery 1500 con carro y tapa abierta mostrando parrillas y plancha
Barbacoa Beefeater Discovery 1500 con carro en terraza moderna con tapa cerrada
Barbacoa Discovery 1500 con carro de 4 quemadores colocada en terraza exterior junto a mesa de comedor
Barbacoa Discovery 1500 con tapa abierta y hornillo lateral en uso en terraza exterior
Barbacoa Discovery 1500 en funcionamiento cocinando espárragos, carne y huevos a la plancha
Barbacoa Discovery 1500 cocinando pieza de pollo en la parrilla principal con tapa abierta
Persona cocinando vegetales al wok en el hornillo lateral de la barbacoa Beefeater Discovery 1500
Hornillo lateral de la barbacoa Discovery 1500 en uso con sartén wok y verduras salteadas
Detalle del frontal en acabado madera clara con logo Beefeater en la barbacoa Discovery 1500
Panel de control oculto con tapa frontal abierta en la barbacoa Beefeater Discovery 1500
Detalle de los mandos de la barbacoa Beefeater Discovery 1500 con acabado metálico y madera clara
Detalle de la parrilla de hierro fundido de la barbacoa Beefeater Discovery 1500
Detalle de la parrilla y plancha en hierro fundido de la barbacoa Beefeater Discovery 1500
Primer plano del mando de control de la barbacoa Beefeater Discovery 1500 con indicadores de potencia
Barbacoa Beefeater Discovery 1500 encastrable integrada en cocina exterior moderna con revestimientos en madera y mármol
Cocina de exterior con barbacoa Beefeater Discovery 1500 encastrada y fondo de vegetación vertical
Vista frontal completa de la barbacoa Beefeater Discovery 1500 encastrada en cocina de obra moderna
Hornillo lateral de la barbacoa Discovery 1500 encendido con llama azul y naranja visible
Vista superior de la barbacoa Beefeater Discovery 1500 con carro y tapa abierta mostrando parrillas y plancha
Barbacoa Beefeater Discovery 1500 con carro en terraza moderna con tapa cerrada
Barbacoa Discovery 1500 con carro de 4 quemadores colocada en terraza exterior junto a mesa de comedor
Barbacoa Discovery 1500 con tapa abierta y hornillo lateral en uso en terraza exterior
Barbacoa Discovery 1500 en funcionamiento cocinando espárragos, carne y huevos a la plancha
Barbacoa Discovery 1500 cocinando pieza de pollo en la parrilla principal con tapa abierta
Persona cocinando vegetales al wok en el hornillo lateral de la barbacoa Beefeater Discovery 1500
Hornillo lateral de la barbacoa Discovery 1500 en uso con sartén wok y verduras salteadas

Discovery 1500 Gas Barbecue – Beefeater

Price range: 816,75 € through 1.512,50 € (VAT inc.)

✅ Built-in or trolley-mounted models, ideal for every space

✅ Up to 5 high-power cast-iron burners (4 kW each)

✅ Exclusive, patented quartz ignition integrated into the controls

✅ Cast iron grills and griddles with anti-corrosion treatment

✅ Anti-Flare® technology: even cooking without flare-ups

✅ Double-layer oven lid with integrated thermometer

✅ Flavour-enhancing stainless steel steamers

✅ Lift Ease system: opening the lid without taking up additional space

Configure it to your liking

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SKU: BD0GAX Category:
Métodos de pago

The Beefeater Discovery 1500 range represents one of the most solid and versatile proposals on the market for those who want a barbecue with high performance, modern aesthetics and multiple adaptable configurations. With versions ranging from 3 to 5 burners, both built-in and with trolley, this barbecue is ideal for any type of user: from small families looking for occasional outdoor cooking, to amateur chefs or professionals who require robust equipment for complete outdoor kitchens. Its modular design, coupled with premium materials such as stainless steel, porcelain enamel and corrosion-resistant cast iron, make it a durable and elegant solution to suit any environment.

Perfect Cooking without Unexpected Flare-ups

Each model in the Discovery 1500 series incorporates the patented Anti-Flare® system, designed to eliminate dangerous flare-ups that can occur during the cooking of high-fat foods. This system works in conjunction with Beefeater’s unique stainless steel steamers, which channel food juices into the heat system, allowing them to evaporate in a controlled manner. This enhances the natural flavours of the food and prevents fats from smoking or burning. Cooking becomes more even, safe and healthy, allowing you to enjoy authentic flavours without compromising user safety.

Maximum adaptability to your needs

The Discovery 1500 is available in two types of installation to suit any outdoor space:

  • Built-in: ideal for those who want an integrated outdoor kitchen. Their compact design allows them to be installed on worktops, outdoor kitchen units or outdoor islands. They become just another appliance in the outdoor cooking environment, providing elegance and functionality.

  • With Trolley: perfect for those who want extra mobility and storage. Australian barbecue trolleys offer side shelves, canister space and lower cabinets for storing utensils, condiments and other accessories. All trolley versions come with an additional 4.16 kW side burner, perfect for side dishes or simultaneous cooking.

Thanks to the Lift Ease system, the oven lid opens upwards without protruding backwards, allowing the barbecue to be placed directly next to a wall without interference, optimising space and offering more design freedom.

Exceptional Strength, Hygiene and Heat Distribution

The materials selected for the Discovery 1500 range are designed to withstand the most demanding conditions:

  • Cast iron grills and griddles with anti-corrosion treatment and matt porcelain finish, ideal for reaching high temperatures and achieving perfect seals on meat, fish, vegetables and dough.

  • High-quality stainless steel body and lid and porcelain enamel, heat and weather resistant, easy to clean and with superior durability against oxidation.

  • Thermometer integrated in the lid, which allows you to check the temperature inside at any time without opening the barbecue.

  • Patented, robust and durablequartz ignition included in each burner, ensuring reliable and fast activation even in adverse windy or wet conditions.

Power Matched to Every Culinary Style

Each model is adapted to a different cooking volume:

  • 3-burner models: offer 12.5 kW of power, ideal for family meals, intimate gatherings or novice cooks looking for quality without fuss.

  • 4-burner models: go up to 16.6 kW, with more surface area and heat available, perfect for larger families or those who like to cook different foods at the same time.

  • 5-burner models: go up to 20.83 kW, with enough space and power to cook for large groups, ideal for events, large gatherings or semi-professional use.

In addition, the models with trolley add an extra side burner that allows you to pan cook, boil water or prepare sauces without interrupting the main operation of the barbecue.

Precision, Safety and Reliability at a Turn of a Knob

The piezoelectric quartz ignition system integrated in the controls is a component of high differential value. Its patented technology makes it possible to light each burner quickly, easily and safely, without the need for matches or batteries. Turning the knob generates a precise spark that ignites the gas instantly. This system is designed to last and perform even under adverse conditions, ensuring user comfort and minimising risk.

An Ally in Gourmet and Professional Environments

In addition to its traditional function as a garden or terrace barbecue, the Discovery 1500 is perfectly suited to high-end outdoor kitchens, offering features worthy of a professional oven. Its elegant design, power and accessories mean that it can also be used in:

  • Restaurants with outdoor terraces

  • Hotels and cottages with outdoor dining areas

  • Gourmet rooftops and culinary events

  • High-end foodtrucks and itinerant gastronomic experiences.

Thanks to its modularity and the possibility of connection to natural gas via a conversion kit, it integrates seamlessly into fixed or commercial installations.

Technical Comparison of Available Models

Model Burners Type Measurements (cm) with lid closed Cooking Zone Total Power Side Burner Gross Weight
Discovery 1500 3B 3 Built-in 65,4 x 58,4 x 57,4 64 x 49 12,5 kW No 43 kg
Discovery 1500 4B 4 Built-in 80.4 x 58.4 x 57.4 x 57.4 80 x 49 16,6 kW No 58 kg
Discovery 1500 5B 5 Inset 97.4 x 58.4 x 57.4 x 57.4 96 x 49 20.83 kW No 58 kg
Discovery 1500 3B with Trolley 3 + 1 cooker With Trolley 152,2 x 63,9 x 115,2 64 x 49 12,5 + 4,16 kW Yes 63 kg
Discovery 1500 4B with Trolley 4 + 1 burner With Trolley 167,2 x 63,9 x 115,2 80 x 49 16,6 + 4,16 kW Yes 77 kg
Discovery 1500 5B with Trolley 5 + 1 cooker With Trolley 184,2 x 63,9 x 115,2 96 x 49 20.83 + 4.16 kW Yes 86 kg

Maintenance and Proper Use Guide: Follow These Steps for a Spotless, Safe, and Long-Lasting Barbecue

Maintaining your BeefEater Discovery 1500 is not only essential for preserving its appearance and performance, but also ensures a safer cooking environment and a much longer service life. High-end barbecues such as this one are designed to last, but they require specific care, especially if they are used regularly or installed outdoors and exposed to the elements.

Cleaning after each use

After each cooking session, while the barbecue is still warm (not hot), use a stainless steel brush on the grates to remove food debris. Then use a cloth dampened with hot water to clean the visible surfaces. This prevents build-up that, over time, can affect heat performance or cause corrosion.

Take care of the vaporiser system

Stainless steel vaporisers, which are responsible for preventing flare-ups and improving heat distribution, should be cleaned regularly. Once or twice a month, carefully remove them and clean them with a non-corrosive degreaser. Be sure to dry them thoroughly before replacing them to prevent internal rusting.

Maintaining cast iron grills and griddles

This material is excellent for cooking thanks to its heat retention and distribution properties, but it needs to be cared for properly. After each use, in addition to cleaning them, apply a light coat of vegetable oil with absorbent paper. This protects the surface from moisture and preserves its natural non-stick properties.

Checking the grease tray

Grease build-up can not only cause unwanted odours and flare-ups, but is also a hygiene and safety risk. Empty the grease tray after each prolonged use and clean it with hot water and mild detergent. A clean tray ensures that the ventilation system works properly and that no blockages occur.

Quartz ignition system

The piezoelectric quartz ignition, included in all burners, is a durable system but sensitive to grease and moisture. Check each season that the electrode is clean and dry. If you notice that the spark is weak or does not appear, clean with a small brush or compressed air. Do not use corrosive products.

Gas system inspection

Before the start of each season (or at least once a year), check the condition of the gas connections, hoses and regulators. For models that run on butane or propane gas, ensure there are no gas leaks by using a soapy solution: if you see bubbles when applying it, it is time to replace the hose or call a professional. For models that run on natural gas, the inspection must be carried out by a certified installer.

Protective cover and installation environment

For barbecues exposed to the weather, we recommend using a breathable, waterproof cover. Do not use plastic covers that trap moisture. In addition, try to place the barbecue on a level, stable surface with good drainage, away from leafy trees, wooden roofs or unprotected walls.

Quarterly deep cleaning

If you use your barbecue frequently or professionally, give it a thorough clean every 3 months:

  • Remove all the grills, vaporisers and burners.

  • Clean each component individually with specific products for stainless steel and cast iron.

  • Vacuum or manually remove any ash or grease that has accumulated in the lower areas.

  • Lubricate the control knobs if they are stiff.

  • Check the condition of the thermometer and the Lift Ease system on the lid.

A well-maintained barbecue not only looks impeccable, but also offers consistent performance, lower gas consumption and a much more enjoyable cooking experience.

Maintenance and Proper Use Guide: Follow These Steps for a Spotless, Safe, and Long-Lasting Barbecue


Maintaining your BeefEater Discovery 1500 is not only essential for preserving its appearance and performance, but also ensures a safer cooking environment and a much longer service life. High-end barbecues such as this one are designed to last, but they require specific care, especially if they are used regularly or installed outdoors and exposed to the elements.



Cleaning after each use


After each cooking session, while the barbecue is still warm (not hot), use a stainless steel brush on the grates to remove food debris. Then use a cloth dampened with hot water to clean the visible surfaces. This prevents build-up that, over time, can affect heat performance or cause corrosion.



Take care of the vaporiser system


Stainless steel vaporisers, which are responsible for preventing flare-ups and improving heat distribution, should be cleaned regularly. Once or twice a month, carefully remove them and clean them with a non-corrosive degreaser. Be sure to dry them thoroughly before replacing them to prevent internal rusting.



Maintaining cast iron grills and griddles


This material is excellent for cooking thanks to its heat retention and distribution properties, but it needs to be cared for properly. After each use, in addition to cleaning them, apply a light coat of vegetable oil with absorbent paper. This protects the surface from moisture and preserves its natural non-stick properties.



Checking the grease tray


Grease build-up can not only cause unwanted odours and flare-ups, but is also a hygiene and safety risk. Empty the grease tray after each prolonged use and clean it with hot water and mild detergent. A clean tray ensures that the ventilation system works properly and that no blockages occur.



Quartz ignition system


The piezoelectric quartz ignition, included in all burners, is a durable system but sensitive to grease and moisture. Check each season that the electrode is clean and dry. If you notice that the spark is weak or does not appear, clean with a small brush or compressed air. Do not use corrosive products.



Gas system inspection


Before the start of each season (or at least once a year), check the condition of the gas connections, hoses and regulators. For models that run on butane or propane gas, ensure there are no gas leaks by using a soapy solution: if you see bubbles when applying it, it is time to replace the hose or call a professional. For models that run on natural gas, the inspection must be carried out by a certified installer.



Protective cover and installation environment


For barbecues exposed to the weather, we recommend using a breathable, waterproof cover. Do not use plastic covers that trap moisture. In addition, try to place the barbecue on a level, stable surface with good drainage, away from leafy trees, wooden roofs or unprotected walls.



Quarterly deep cleaning


If you use your barbecue frequently or professionally, give it a thorough clean every 3 months:





  • Remove all the grills, vaporisers and burners.




  • Clean each component individually with specific products for stainless steel and cast iron.




  • Vacuum or manually remove any ash or grease that has accumulated in the lower areas.




  • Lubricate the control knobs if they are stiff.




  • Check the condition of the thermometer and the Lift Ease system on the lid.




A well-maintained barbecue not only looks impeccable, but also offers consistent performance, lower gas consumption and a much more enjoyable cooking experience.

Maintenance and Proper Use Guide: Follow These Steps for a Spotless, Safe, and Long-Lasting Barbecue


Maintaining your BeefEater Discovery 1500 is not only essential for preserving its appearance and performance, but also ensures a safer cooking environment and a much longer service life. High-end barbecues such as this one are designed to last, but they require specific care, especially if they are used regularly or installed outdoors and exposed to the elements.



Cleaning after each use


After each cooking session, while the barbecue is still warm (not hot), use a stainless steel brush on the grates to remove food debris. Then use a cloth dampened with hot water to clean the visible surfaces. This prevents build-up that, over time, can affect heat performance or cause corrosion.



Take care of the vaporiser system


Stainless steel vaporisers, which are responsible for preventing flare-ups and improving heat distribution, should be cleaned regularly. Once or twice a month, carefully remove them and clean them with a non-corrosive degreaser. Be sure to dry them thoroughly before replacing them to prevent internal rusting.



Maintaining cast iron grills and griddles


This material is excellent for cooking thanks to its heat retention and distribution properties, but it needs to be cared for properly. After each use, in addition to cleaning them, apply a light coat of vegetable oil with absorbent paper. This protects the surface from moisture and preserves its natural non-stick properties.



Checking the grease tray


Grease build-up can not only cause unwanted odours and flare-ups, but is also a hygiene and safety risk. Empty the grease tray after each prolonged use and clean it with hot water and mild detergent. A clean tray ensures that the ventilation system works properly and that no blockages occur.



Quartz ignition system


The piezoelectric quartz ignition, included in all burners, is a durable system but sensitive to grease and moisture. Check each season that the electrode is clean and dry. If you notice that the spark is weak or does not appear, clean with a small brush or compressed air. Do not use corrosive products.



Gas system inspection


Before the start of each season (or at least once a year), check the condition of the gas connections, hoses and regulators. For models that run on butane or propane gas, ensure there are no gas leaks by using a soapy solution: if you see bubbles when applying it, it is time to replace the hose or call a professional. For models that run on natural gas, the inspection must be carried out by a certified installer.



Protective cover and installation environment


For barbecues exposed to the weather, we recommend using a breathable, waterproof cover. Do not use plastic covers that trap moisture. In addition, try to place the barbecue on a level, stable surface with good drainage, away from leafy trees, wooden roofs or unprotected walls.



Quarterly deep cleaning


If you use your barbecue frequently or professionally, give it a thorough clean every 3 months:





  • Remove all the grills, vaporisers and burners.




  • Clean each component individually with specific products for stainless steel and cast iron.




  • Vacuum or manually remove any ash or grease that has accumulated in the lower areas.




  • Lubricate the control knobs if they are stiff.




  • Check the condition of the thermometer and the Lift Ease system on the lid.




A well-maintained barbecue not only looks impeccable, but also offers consistent performance, lower gas consumption and a much more enjoyable cooking experience.

Maintenance and Proper Use Guide: Follow These Steps for a Spotless, Safe, and Long-Lasting Barbecue


Maintaining your BeefEater Discovery 1500 is not only essential for preserving its appearance and performance, but also ensures a safer cooking environment and a much longer service life. High-end barbecues such as this one are designed to last, but they require specific care, especially if they are used regularly or installed outdoors and exposed to the elements.



Cleaning after each use


After each cooking session, while the barbecue is still warm (not hot), use a stainless steel brush on the grates to remove food debris. Then use a cloth dampened with hot water to clean the visible surfaces. This prevents build-up that, over time, can affect heat performance or cause corrosion.



Take care of the vaporiser system


Stainless steel vaporisers, which are responsible for preventing flare-ups and improving heat distribution, should be cleaned regularly. Once or twice a month, carefully remove them and clean them with a non-corrosive degreaser. Be sure to dry them thoroughly before replacing them to prevent internal rusting.



Maintaining cast iron grills and griddles


This material is excellent for cooking thanks to its heat retention and distribution properties, but it needs to be cared for properly. After each use, in addition to cleaning them, apply a light coat of vegetable oil with absorbent paper. This protects the surface from moisture and preserves its natural non-stick properties.



Checking the grease tray


Grease build-up can not only cause unwanted odours and flare-ups, but is also a hygiene and safety risk. Empty the grease tray after each prolonged use and clean it with hot water and mild detergent. A clean tray ensures that the ventilation system works properly and that no blockages occur.



Quartz ignition system


The piezoelectric quartz ignition, included in all burners, is a durable system but sensitive to grease and moisture. Check each season that the electrode is clean and dry. If you notice that the spark is weak or does not appear, clean with a small brush or compressed air. Do not use corrosive products.



Gas system inspection


Before the start of each season (or at least once a year), check the condition of the gas connections, hoses and regulators. For models that run on butane or propane gas, ensure there are no gas leaks by using a soapy solution: if you see bubbles when applying it, it is time to replace the hose or call a professional. For models that run on natural gas, the inspection must be carried out by a certified installer.



Protective cover and installation environment


For barbecues exposed to the weather, we recommend using a breathable, waterproof cover. Do not use plastic covers that trap moisture. In addition, try to place the barbecue on a level, stable surface with good drainage, away from leafy trees, wooden roofs or unprotected walls.



Quarterly deep cleaning


If you use your barbecue frequently or professionally, give it a thorough clean every 3 months:





  • Remove all the grills, vaporisers and burners.




  • Clean each component individually with specific products for stainless steel and cast iron.




  • Vacuum or manually remove any ash or grease that has accumulated in the lower areas.




  • Lubricate the control knobs if they are stiff.




  • Check the condition of the thermometer and the Lift Ease system on the lid.




A well-maintained barbecue not only looks impeccable, but also offers consistent performance, lower gas consumption and a much more enjoyable cooking experience.

Maintenance and Proper Use Guide: Follow These Steps for a Spotless, Safe, and Long-Lasting Barbecue


Maintaining your BeefEater Discovery 1500 is not only essential for preserving its appearance and performance, but also ensures a safer cooking environment and a much longer service life. High-end barbecues such as this one are designed to last, but they require specific care, especially if they are used regularly or installed outdoors and exposed to the elements.



Cleaning after each use


After each cooking session, while the barbecue is still warm (not hot), use a stainless steel brush on the grates to remove food debris. Then use a cloth dampened with hot water to clean the visible surfaces. This prevents build-up that, over time, can affect heat performance or cause corrosion.



Take care of the vaporiser system


Stainless steel vaporisers, which are responsible for preventing flare-ups and improving heat distribution, should be cleaned regularly. Once or twice a month, carefully remove them and clean them with a non-corrosive degreaser. Be sure to dry them thoroughly before replacing them to prevent internal rusting.



Maintaining cast iron grills and griddles


This material is excellent for cooking thanks to its heat retention and distribution properties, but it needs to be cared for properly. After each use, in addition to cleaning them, apply a light coat of vegetable oil with absorbent paper. This protects the surface from moisture and preserves its natural non-stick properties.



Checking the grease tray


Grease build-up can not only cause unwanted odours and flare-ups, but is also a hygiene and safety risk. Empty the grease tray after each prolonged use and clean it with hot water and mild detergent. A clean tray ensures that the ventilation system works properly and that no blockages occur.



Quartz ignition system


The piezoelectric quartz ignition, included in all burners, is a durable system but sensitive to grease and moisture. Check each season that the electrode is clean and dry. If you notice that the spark is weak or does not appear, clean with a small brush or compressed air. Do not use corrosive products.



Gas system inspection


Before the start of each season (or at least once a year), check the condition of the gas connections, hoses and regulators. For models that run on butane or propane gas, ensure there are no gas leaks by using a soapy solution: if you see bubbles when applying it, it is time to replace the hose or call a professional. For models that run on natural gas, the inspection must be carried out by a certified installer.



Protective cover and installation environment


For barbecues exposed to the weather, we recommend using a breathable, waterproof cover. Do not use plastic covers that trap moisture. In addition, try to place the barbecue on a level, stable surface with good drainage, away from leafy trees, wooden roofs or unprotected walls.



Quarterly deep cleaning


If you use your barbecue frequently or professionally, give it a thorough clean every 3 months:





  • Remove all the grills, vaporisers and burners.




  • Clean each component individually with specific products for stainless steel and cast iron.




  • Vacuum or manually remove any ash or grease that has accumulated in the lower areas.




  • Lubricate the control knobs if they are stiff.




  • Check the condition of the thermometer and the Lift Ease system on the lid.




A well-maintained barbecue not only looks impeccable, but also offers consistent performance, lower gas consumption and a much more enjoyable cooking experience.

Specifications




  • Number of burners: Available in 3, 4 and 5 burner versions




  • Burner material: Cast iron




  • Total burner power:





    • 3B: 12.5 kW




    • 4B: 16.6 kW




    • 5B: 20.83 kW






  • Side burner (only models with trolley): Yes





    • Burner power: 4.16 kW






  • Ignition type: Exclusive, patented quartz ignition on all burners, integrated into the knobs




  • Cooking surface material: Cast iron with anti-corrosion treatment and matt porcelain finish




  • Cooking zone:





    • 3B: 64 x 49 cm (1 reversible grill + 1 reversible griddle measuring 32 x 49 cm)




    • 4B: 80 x 49 cm (1 reversible grill + 1 reversible griddle 40 x 49 cm)




    • 5B: 96 x 49 cm (2 reversible grills + 1 reversible griddle measuring 32 x 49 cm)






  • Cooking system: Convection, no lava rocks or charcoal required, with patented stainless steel vapour deflectors for even heat distribution and improved flavour.




  • Roasting hood: Double-layered, allows cooking with the lid open or closed like an oven; can be installed flush against the wall thanks to the LIFT EASE system.




  • Thermometer: Integrated into the lid.




  • Ventilation system: Grates on the front panel to prevent overheating




  • Grease tray: Included




  • Control panel cover: Elegant, can be closed to hide controls and opened as an auxiliary shelf.




  • Storage system (only models with trolley): Large capacity cabinet for utensils and accessories.




  • Dimensions (Length x Depth x Height):





    • Built-in:





      • 3B: 65.4 x 58.4 x 57.4 cm (96.8 cm with lid open)




      • 4B: 80.4 x 58.4 x 57.4 cm (96.8 cm with lid open)




      • 5B: 97.4 x 58.4 x 57.4 cm (96.8 cm with lid open)






    • With trolley:





      • 3B: 152.2 x 63.9 x 115.2 cm (154.5 cm with lid open)




      • 4B: 167.2 x 63.9 x 115.2 cm (154.5 cm with lid open)




      • 5B: 184.2 x 63.9 x 115.2 cm (154.5 cm with lid open)








  • Gross weight:





    • Built-in:





      • 3B: 43 kg




      • 4B: 58 kg




      • 5B: 58 kg






    • With trolley:





      • 3B: 63 kg




      • 4B: 77 kg




      • 5B: 86 kg







Specifications




  • Number of burners: Available in 3, 4 and 5 burner versions




  • Burner material: Cast iron




  • Total burner power:





    • 3B: 12.5 kW




    • 4B: 16.6 kW




    • 5B: 20.83 kW






  • Side burner (only models with trolley): Yes





    • Burner power: 4.16 kW






  • Ignition type: Exclusive, patented quartz ignition on all burners, integrated into the knobs




  • Cooking surface material: Cast iron with anti-corrosion treatment and matt porcelain finish




  • Cooking zone:





    • 3B: 64 x 49 cm (1 reversible grill + 1 reversible griddle measuring 32 x 49 cm)




    • 4B: 80 x 49 cm (1 reversible grill + 1 reversible griddle 40 x 49 cm)




    • 5B: 96 x 49 cm (2 reversible grills + 1 reversible griddle measuring 32 x 49 cm)






  • Cooking system: Convection, no lava rocks or charcoal required, with patented stainless steel vapour deflectors for even heat distribution and improved flavour.




  • Roasting hood: Double-layered, allows cooking with the lid open or closed like an oven; can be installed flush against the wall thanks to the LIFT EASE system.




  • Thermometer: Integrated into the lid.




  • Ventilation system: Grates on the front panel to prevent overheating




  • Grease tray: Included




  • Control panel cover: Elegant, can be closed to hide controls and opened as an auxiliary shelf.




  • Storage system (only models with trolley): Large capacity cabinet for utensils and accessories.




  • Dimensions (Length x Depth x Height):





    • Built-in:





      • 3B: 65.4 x 58.4 x 57.4 cm (96.8 cm with lid open)




      • 4B: 80.4 x 58.4 x 57.4 cm (96.8 cm with lid open)




      • 5B: 97.4 x 58.4 x 57.4 cm (96.8 cm with lid open)






    • With trolley:





      • 3B: 152.2 x 63.9 x 115.2 cm (154.5 cm with lid open)




      • 4B: 167.2 x 63.9 x 115.2 cm (154.5 cm with lid open)




      • 5B: 184.2 x 63.9 x 115.2 cm (154.5 cm with lid open)








  • Gross weight:





    • Built-in:





      • 3B: 43 kg




      • 4B: 58 kg




      • 5B: 58 kg






    • With trolley:





      • 3B: 63 kg




      • 4B: 77 kg




      • 5B: 86 kg







Specifications




  • Number of burners: Available in 3, 4 and 5 burner versions




  • Burner material: Cast iron




  • Total burner power:





    • 3B: 12.5 kW




    • 4B: 16.6 kW




    • 5B: 20.83 kW






  • Side burner (only models with trolley): Yes





    • Burner power: 4.16 kW






  • Ignition type: Exclusive, patented quartz ignition on all burners, integrated into the knobs




  • Cooking surface material: Cast iron with anti-corrosion treatment and matt porcelain finish




  • Cooking zone:





    • 3B: 64 x 49 cm (1 reversible grill + 1 reversible griddle measuring 32 x 49 cm)




    • 4B: 80 x 49 cm (1 reversible grill + 1 reversible griddle 40 x 49 cm)




    • 5B: 96 x 49 cm (2 reversible grills + 1 reversible griddle measuring 32 x 49 cm)






  • Cooking system: Convection, no lava rocks or charcoal required, with patented stainless steel vapour deflectors for even heat distribution and improved flavour.




  • Roasting hood: Double-layered, allows cooking with the lid open or closed like an oven; can be installed flush against the wall thanks to the LIFT EASE system.




  • Thermometer: Integrated into the lid.




  • Ventilation system: Grates on the front panel to prevent overheating




  • Grease tray: Included




  • Control panel cover: Elegant, can be closed to hide controls and opened as an auxiliary shelf.




  • Storage system (only models with trolley): Large capacity cabinet for utensils and accessories.




  • Dimensions (Length x Depth x Height):





    • Built-in:





      • 3B: 65.4 x 58.4 x 57.4 cm (96.8 cm with lid open)




      • 4B: 80.4 x 58.4 x 57.4 cm (96.8 cm with lid open)




      • 5B: 97.4 x 58.4 x 57.4 cm (96.8 cm with lid open)






    • With trolley:





      • 3B: 152.2 x 63.9 x 115.2 cm (154.5 cm with lid open)




      • 4B: 167.2 x 63.9 x 115.2 cm (154.5 cm with lid open)




      • 5B: 184.2 x 63.9 x 115.2 cm (154.5 cm with lid open)








  • Gross weight:





    • Built-in:





      • 3B: 43 kg




      • 4B: 58 kg




      • 5B: 58 kg






    • With trolley:





      • 3B: 63 kg




      • 4B: 77 kg




      • 5B: 86 kg







Specifications




  • Number of burners: Available in 3, 4 and 5 burner versions




  • Burner material: Cast iron




  • Total burner power:





    • 3B: 12.5 kW




    • 4B: 16.6 kW




    • 5B: 20.83 kW






  • Side burner (only models with trolley): Yes





    • Burner power: 4.16 kW






  • Ignition type: Exclusive, patented quartz ignition on all burners, integrated into the knobs




  • Cooking surface material: Cast iron with anti-corrosion treatment and matt porcelain finish




  • Cooking zone:





    • 3B: 64 x 49 cm (1 reversible grill + 1 reversible griddle measuring 32 x 49 cm)




    • 4B: 80 x 49 cm (1 reversible grill + 1 reversible griddle 40 x 49 cm)




    • 5B: 96 x 49 cm (2 reversible grills + 1 reversible griddle measuring 32 x 49 cm)






  • Cooking system: Convection, no lava rocks or charcoal required, with patented stainless steel vapour deflectors for even heat distribution and improved flavour.




  • Roasting hood: Double-layered, allows cooking with the lid open or closed like an oven; can be installed flush against the wall thanks to the LIFT EASE system.




  • Thermometer: Integrated into the lid.




  • Ventilation system: Grates on the front panel to prevent overheating




  • Grease tray: Included




  • Control panel cover: Elegant, can be closed to hide controls and opened as an auxiliary shelf.




  • Storage system (only models with trolley): Large capacity cabinet for utensils and accessories.




  • Dimensions (Length x Depth x Height):





    • Built-in:





      • 3B: 65.4 x 58.4 x 57.4 cm (96.8 cm with lid open)




      • 4B: 80.4 x 58.4 x 57.4 cm (96.8 cm with lid open)




      • 5B: 97.4 x 58.4 x 57.4 cm (96.8 cm with lid open)






    • With trolley:





      • 3B: 152.2 x 63.9 x 115.2 cm (154.5 cm with lid open)




      • 4B: 167.2 x 63.9 x 115.2 cm (154.5 cm with lid open)




      • 5B: 184.2 x 63.9 x 115.2 cm (154.5 cm with lid open)








  • Gross weight:





    • Built-in:





      • 3B: 43 kg




      • 4B: 58 kg




      • 5B: 58 kg






    • With trolley:





      • 3B: 63 kg




      • 4B: 77 kg




      • 5B: 86 kg







Recipe for Grilled Focaccia with Grapes, Rosemary and Blue Cheese


Focaccia is one of the most versatile traditional Italian breads, and grilling it transforms it into a unique experience. Using the BeefEater Discovery 1500 barbecue with its oven-style lid and convection cooking allows for perfectly balanced cooking: a crispy base, a fluffy interior and caramelised toppings with that unmistakable wood-fired aroma, even without using charcoal. This focaccia is ideal as an appetiser to share, as a side dish or even as a base to add ingredients after cooking and turn it into a rustic pizza.



Detailed ingredients (for 4 to 6 people)


For the dough (optional if you do not buy it ready-made):



  • 500 g strong flour (W280 or higher)




  • 10 g fine sea salt




  • 10 g dry yeast or 25 g fresh yeast




  • 300 ml lukewarm water (between 30-35 °C)




  • 30 ml extra virgin olive oil




For the topping:



  • 200 g purple grapes (preferably Red Globe or Crimson variety), seeded and halved




  • 100-120 g blue cheese (such as mild Gorgonzola, Cabrales or Roquefort, depending on desired intensity), cut into small cubes




  • 2 sprigs of fresh rosemary (leaves only)




  • 2 tablespoons extra virgin olive oil




  • Fleur de sel or coarse sea salt to taste




  • Freshly ground black pepper (optional)




Step-by-step preparation


1. Preparing the dough (if homemade):



  1. In a large bowl, mix the flour with the salt.




  2. Dissolve the yeast in the warm water and leave to rest for 5 minutes until it bubbles.




  3. Add the yeast mixture and oil to the flour. Knead for 10-12 minutes until you have a smooth, elastic dough.




  4. Cover and leave to rise for 1 to 1.5 hours in a warm place, until it doubles in size.




2. Preparing the barbecue:



  • Recommended temperature: preheat the barbecue to 200-220 °C, using indirect cooking. On 4 or 5 burner models, light only the side burners. On 3 burner models, light the left and right burners, leaving the centre burner unlit to simulate an oven.




  • Place a pizza stone, cast iron tray or perforated plate on the centre rack and close the lid to preheat for at least 10 minutes.




3. Assembling the focaccia:



  1. Stretch the dough with your hands on a sheet of baking paper, leaving it 1.5 cm thick. Do not use a rolling pin so as not to lose the air.




  2. Brush the dough with 2 tablespoons of olive oil. Use your fingers to make indentations in the surface.




  3. Distribute the chopped grapes, blue cheese pieces and rosemary leaves. Add fleur de sel and pepper to taste.




4. Cooking on the barbecue:



  1. Using a shovel or board, place the focaccia with the paper on the hot stone on the barbecue.




  2. Close the lid and cook for 12-15 minutes, checking after 10 minutes.
    The dough should be crispy underneath and slightly puffed up.
    If you are using a thermometer, the dough should be 150 degrees.
    If you are using a thermometer, the dough should be 150 degrees.


    If you are using an infrared thermometer, the stone should be between 230-250 °C on the surface to achieve a golden base without burning.




5. Finishing and presentation:



  • Remove the focaccia, leave to rest for 2 minutes, drizzle with a little more extra virgin olive oil and cut into generous portions.




  • Serve with a rocket or watercress salad, or as a base for adding cold toppings (rocket, Iberian ham, sun-dried tomatoes).




Vegetarian, Dairy-Free Variation of Focaccia with Grapes, Rosemary, and Cashew ‘Cheese’


Ingredients for the vegan ‘cheese’:




  • 100 g raw cashews (soaked in hot water for 1 hour)




  • 1 tablespoon nutritional yeast




  • 1 teaspoon lemon juice




  • 1 small clove of garlic




  • 50 ml water




  • Salt to taste




Preparation:




  1. Blend all ingredients until you obtain a smooth cream, similar to cream cheese.




  2. Place spoonfuls of the vegan ‘cheese’ on the rolled-out dough before baking, along with the grapes and rosemary.




  3. Proceed as in the original recipe. The result is a creamy, aromatic and completely plant-based focaccia.



Recipe for Grilled Focaccia with Grapes, Rosemary and Blue Cheese


Focaccia is one of the most versatile traditional Italian breads, and grilling it transforms it into a unique experience. Using the BeefEater Discovery 1500 barbecue with its oven-style lid and convection cooking allows for perfectly balanced cooking: a crispy base, a fluffy interior and caramelised toppings with that unmistakable wood-fired aroma, even without using charcoal. This focaccia is ideal as an appetiser to share, as a side dish or even as a base to add ingredients after cooking and turn it into a rustic pizza.



Detailed ingredients (for 4 to 6 people)


For the dough (optional if you do not buy it ready-made):



  • 500 g strong flour (W280 or higher)




  • 10 g fine sea salt




  • 10 g dry yeast or 25 g fresh yeast




  • 300 ml lukewarm water (between 30-35 °C)




  • 30 ml extra virgin olive oil




For the topping:



  • 200 g purple grapes (preferably Red Globe or Crimson variety), seeded and halved




  • 100-120 g blue cheese (such as mild Gorgonzola, Cabrales or Roquefort, depending on desired intensity), cut into small cubes




  • 2 sprigs of fresh rosemary (leaves only)




  • 2 tablespoons extra virgin olive oil




  • Fleur de sel or coarse sea salt to taste




  • Freshly ground black pepper (optional)




Step-by-step preparation


1. Preparing the dough (if homemade):



  1. In a large bowl, mix the flour with the salt.




  2. Dissolve the yeast in the warm water and leave to rest for 5 minutes until it bubbles.




  3. Add the yeast mixture and oil to the flour. Knead for 10-12 minutes until you have a smooth, elastic dough.




  4. Cover and leave to rise for 1 to 1.5 hours in a warm place, until it doubles in size.




2. Preparing the barbecue:



  • Recommended temperature: preheat the barbecue to 200-220 °C, using indirect cooking. On 4 or 5 burner models, light only the side burners. On 3 burner models, light the left and right burners, leaving the centre burner unlit to simulate an oven.




  • Place a pizza stone, cast iron tray or perforated plate on the centre rack and close the lid to preheat for at least 10 minutes.




3. Assembling the focaccia:



  1. Stretch the dough with your hands on a sheet of baking paper, leaving it 1.5 cm thick. Do not use a rolling pin so as not to lose the air.




  2. Brush the dough with 2 tablespoons of olive oil. Use your fingers to make indentations in the surface.




  3. Distribute the chopped grapes, blue cheese pieces and rosemary leaves. Add fleur de sel and pepper to taste.




4. Cooking on the barbecue:



  1. Using a shovel or board, place the focaccia with the paper on the hot stone on the barbecue.




  2. Close the lid and cook for 12-15 minutes, checking after 10 minutes.
    The dough should be crispy underneath and slightly puffed up.
    If you are using a thermometer, the dough should be 150 degrees.
    If you are using a thermometer, the dough should be 150 degrees.


    If you are using an infrared thermometer, the stone should be between 230-250 °C on the surface to achieve a golden base without burning.




5. Finishing and presentation:



  • Remove the focaccia, leave to rest for 2 minutes, drizzle with a little more extra virgin olive oil and cut into generous portions.




  • Serve with a rocket or watercress salad, or as a base for adding cold toppings (rocket, Iberian ham, sun-dried tomatoes).




Vegetarian, Dairy-Free Variation of Focaccia with Grapes, Rosemary, and Cashew ‘Cheese’


Ingredients for the vegan ‘cheese’:




  • 100 g raw cashews (soaked in hot water for 1 hour)




  • 1 tablespoon nutritional yeast




  • 1 teaspoon lemon juice




  • 1 small clove of garlic




  • 50 ml water




  • Salt to taste




Preparation:




  1. Blend all ingredients until you obtain a smooth cream, similar to cream cheese.




  2. Place spoonfuls of the vegan ‘cheese’ on the rolled-out dough before baking, along with the grapes and rosemary.




  3. Proceed as in the original recipe. The result is a creamy, aromatic and completely plant-based focaccia.



Recipe for Grilled Focaccia with Grapes, Rosemary and Blue Cheese


Focaccia is one of the most versatile traditional Italian breads, and grilling it transforms it into a unique experience. Using the BeefEater Discovery 1500 barbecue with its oven-style lid and convection cooking allows for perfectly balanced cooking: a crispy base, a fluffy interior and caramelised toppings with that unmistakable wood-fired aroma, even without using charcoal. This focaccia is ideal as an appetiser to share, as a side dish or even as a base to add ingredients after cooking and turn it into a rustic pizza.



Detailed ingredients (for 4 to 6 people)


For the dough (optional if you do not buy it ready-made):



  • 500 g strong flour (W280 or higher)




  • 10 g fine sea salt




  • 10 g dry yeast or 25 g fresh yeast




  • 300 ml lukewarm water (between 30-35 °C)




  • 30 ml extra virgin olive oil




For the topping:



  • 200 g purple grapes (preferably Red Globe or Crimson variety), seeded and halved




  • 100-120 g blue cheese (such as mild Gorgonzola, Cabrales or Roquefort, depending on desired intensity), cut into small cubes




  • 2 sprigs of fresh rosemary (leaves only)




  • 2 tablespoons extra virgin olive oil




  • Fleur de sel or coarse sea salt to taste




  • Freshly ground black pepper (optional)




Step-by-step preparation


1. Preparing the dough (if homemade):



  1. In a large bowl, mix the flour with the salt.




  2. Dissolve the yeast in the warm water and leave to rest for 5 minutes until it bubbles.




  3. Add the yeast mixture and oil to the flour. Knead for 10-12 minutes until you have a smooth, elastic dough.




  4. Cover and leave to rise for 1 to 1.5 hours in a warm place, until it doubles in size.




2. Preparing the barbecue:



  • Recommended temperature: preheat the barbecue to 200-220 °C, using indirect cooking. On 4 or 5 burner models, light only the side burners. On 3 burner models, light the left and right burners, leaving the centre burner unlit to simulate an oven.




  • Place a pizza stone, cast iron tray or perforated plate on the centre rack and close the lid to preheat for at least 10 minutes.




3. Assembling the focaccia:



  1. Stretch the dough with your hands on a sheet of baking paper, leaving it 1.5 cm thick. Do not use a rolling pin so as not to lose the air.




  2. Brush the dough with 2 tablespoons of olive oil. Use your fingers to make indentations in the surface.




  3. Distribute the chopped grapes, blue cheese pieces and rosemary leaves. Add fleur de sel and pepper to taste.




4. Cooking on the barbecue:



  1. Using a shovel or board, place the focaccia with the paper on the hot stone on the barbecue.




  2. Close the lid and cook for 12-15 minutes, checking after 10 minutes.
    The dough should be crispy underneath and slightly puffed up.
    If you are using a thermometer, the dough should be 150 degrees.
    If you are using a thermometer, the dough should be 150 degrees.


    If you are using an infrared thermometer, the stone should be between 230-250 °C on the surface to achieve a golden base without burning.




5. Finishing and presentation:



  • Remove the focaccia, leave to rest for 2 minutes, drizzle with a little more extra virgin olive oil and cut into generous portions.




  • Serve with a rocket or watercress salad, or as a base for adding cold toppings (rocket, Iberian ham, sun-dried tomatoes).




Vegetarian, Dairy-Free Variation of Focaccia with Grapes, Rosemary, and Cashew ‘Cheese’


Ingredients for the vegan ‘cheese’:




  • 100 g raw cashews (soaked in hot water for 1 hour)




  • 1 tablespoon nutritional yeast




  • 1 teaspoon lemon juice




  • 1 small clove of garlic




  • 50 ml water




  • Salt to taste




Preparation:




  1. Blend all ingredients until you obtain a smooth cream, similar to cream cheese.




  2. Place spoonfuls of the vegan ‘cheese’ on the rolled-out dough before baking, along with the grapes and rosemary.




  3. Proceed as in the original recipe. The result is a creamy, aromatic and completely plant-based focaccia.



Recipe for Grilled Focaccia with Grapes, Rosemary and Blue Cheese


Focaccia is one of the most versatile traditional Italian breads, and grilling it transforms it into a unique experience. Using the BeefEater Discovery 1500 barbecue with its oven-style lid and convection cooking allows for perfectly balanced cooking: a crispy base, a fluffy interior and caramelised toppings with that unmistakable wood-fired aroma, even without using charcoal. This focaccia is ideal as an appetiser to share, as a side dish or even as a base to add ingredients after cooking and turn it into a rustic pizza.



Detailed ingredients (for 4 to 6 people)


For the dough (optional if you do not buy it ready-made):



  • 500 g strong flour (W280 or higher)




  • 10 g fine sea salt




  • 10 g dry yeast or 25 g fresh yeast




  • 300 ml lukewarm water (between 30-35 °C)




  • 30 ml extra virgin olive oil




For the topping:



  • 200 g purple grapes (preferably Red Globe or Crimson variety), seeded and halved




  • 100-120 g blue cheese (such as mild Gorgonzola, Cabrales or Roquefort, depending on desired intensity), cut into small cubes




  • 2 sprigs of fresh rosemary (leaves only)




  • 2 tablespoons extra virgin olive oil




  • Fleur de sel or coarse sea salt to taste




  • Freshly ground black pepper (optional)




Step-by-step preparation


1. Preparing the dough (if homemade):



  1. In a large bowl, mix the flour with the salt.




  2. Dissolve the yeast in the warm water and leave to rest for 5 minutes until it bubbles.




  3. Add the yeast mixture and oil to the flour. Knead for 10-12 minutes until you have a smooth, elastic dough.




  4. Cover and leave to rise for 1 to 1.5 hours in a warm place, until it doubles in size.




2. Preparing the barbecue:



  • Recommended temperature: preheat the barbecue to 200-220 °C, using indirect cooking. On 4 or 5 burner models, light only the side burners. On 3 burner models, light the left and right burners, leaving the centre burner unlit to simulate an oven.




  • Place a pizza stone, cast iron tray or perforated plate on the centre rack and close the lid to preheat for at least 10 minutes.




3. Assembling the focaccia:



  1. Stretch the dough with your hands on a sheet of baking paper, leaving it 1.5 cm thick. Do not use a rolling pin so as not to lose the air.




  2. Brush the dough with 2 tablespoons of olive oil. Use your fingers to make indentations in the surface.




  3. Distribute the chopped grapes, blue cheese pieces and rosemary leaves. Add fleur de sel and pepper to taste.




4. Cooking on the barbecue:



  1. Using a shovel or board, place the focaccia with the paper on the hot stone on the barbecue.




  2. Close the lid and cook for 12-15 minutes, checking after 10 minutes.
    The dough should be crispy underneath and slightly puffed up.
    If you are using a thermometer, the dough should be 150 degrees.
    If you are using a thermometer, the dough should be 150 degrees.


    If you are using an infrared thermometer, the stone should be between 230-250 °C on the surface to achieve a golden base without burning.




5. Finishing and presentation:



  • Remove the focaccia, leave to rest for 2 minutes, drizzle with a little more extra virgin olive oil and cut into generous portions.




  • Serve with a rocket or watercress salad, or as a base for adding cold toppings (rocket, Iberian ham, sun-dried tomatoes).




Vegetarian, Dairy-Free Variation of Focaccia with Grapes, Rosemary, and Cashew ‘Cheese’


Ingredients for the vegan ‘cheese’:




  • 100 g raw cashews (soaked in hot water for 1 hour)




  • 1 tablespoon nutritional yeast




  • 1 teaspoon lemon juice




  • 1 small clove of garlic




  • 50 ml water




  • Salt to taste




Preparation:




  1. Blend all ingredients until you obtain a smooth cream, similar to cream cheese.




  2. Place spoonfuls of the vegan ‘cheese’ on the rolled-out dough before baking, along with the grapes and rosemary.




  3. Proceed as in the original recipe. The result is a creamy, aromatic and completely plant-based focaccia.



Specifications

  • Number of burners: Available in 3, 4 and 5 burner versions

  • Burner material: Cast iron

  • Total burner power:

    • 3B: 12.5 kW

    • 4B: 16.6 kW

    • 5B: 20.83 kW

  • Side burner (only models with trolley): Yes

    • Burner power: 4.16 kW

  • Ignition type: Exclusive, patented quartz ignition on all burners, integrated into the knobs

  • Cooking surface material: Cast iron with anti-corrosion treatment and matt porcelain finish

  • Cooking zone:

    • 3B: 64 x 49 cm (1 reversible grill + 1 reversible griddle measuring 32 x 49 cm)

    • 4B: 80 x 49 cm (1 reversible grill + 1 reversible griddle 40 x 49 cm)

    • 5B: 96 x 49 cm (2 reversible grills + 1 reversible griddle measuring 32 x 49 cm)

  • Cooking system: Convection, no lava rocks or charcoal required, with patented stainless steel vapour deflectors for even heat distribution and improved flavour.

  • Roasting hood: Double-layered, allows cooking with the lid open or closed like an oven; can be installed flush against the wall thanks to the LIFT EASE system.

  • Thermometer: Integrated into the lid.

  • Ventilation system: Grates on the front panel to prevent overheating

  • Grease tray: Included

  • Control panel cover: Elegant, can be closed to hide controls and opened as an auxiliary shelf.

  • Storage system (only models with trolley): Large capacity cabinet for utensils and accessories.

  • Dimensions (Length x Depth x Height):

    • Built-in:

      • 3B: 65.4 x 58.4 x 57.4 cm (96.8 cm with lid open)

      • 4B: 80.4 x 58.4 x 57.4 cm (96.8 cm with lid open)

      • 5B: 97.4 x 58.4 x 57.4 cm (96.8 cm with lid open)

    • With trolley:

      • 3B: 152.2 x 63.9 x 115.2 cm (154.5 cm with lid open)

      • 4B: 167.2 x 63.9 x 115.2 cm (154.5 cm with lid open)

      • 5B: 184.2 x 63.9 x 115.2 cm (154.5 cm with lid open)

  • Gross weight:

    • Built-in:

      • 3B: 43 kg

      • 4B: 58 kg

      • 5B: 58 kg

    • With trolley:

      • 3B: 63 kg

      • 4B: 77 kg

      • 5B: 86 kg

Recipe for Grilled Focaccia with Grapes, Rosemary and Blue Cheese

Focaccia is one of the most versatile traditional Italian breads, and grilling it transforms it into a unique experience. Using the BeefEater Discovery 1500 barbecue with its oven-style lid and convection cooking allows for perfectly balanced cooking: a crispy base, a fluffy interior and caramelised toppings with that unmistakable wood-fired aroma, even without using charcoal. This focaccia is ideal as an appetiser to share, as a side dish or even as a base to add ingredients after cooking and turn it into a rustic pizza.

Detailed ingredients (for 4 to 6 people)

For the dough (optional if you do not buy it ready-made):

  • 500 g strong flour (W280 or higher)

  • 10 g fine sea salt

  • 10 g dry yeast or 25 g fresh yeast

  • 300 ml lukewarm water (between 30-35 °C)

  • 30 ml extra virgin olive oil

For the topping:

  • 200 g purple grapes (preferably Red Globe or Crimson variety), seeded and halved

  • 100-120 g blue cheese (such as mild Gorgonzola, Cabrales or Roquefort, depending on desired intensity), cut into small cubes

  • 2 sprigs of fresh rosemary (leaves only)

  • 2 tablespoons extra virgin olive oil

  • Fleur de sel or coarse sea salt to taste

  • Freshly ground black pepper (optional)

Step-by-step preparation

1. Preparing the dough (if homemade):

  1. In a large bowl, mix the flour with the salt.

  2. Dissolve the yeast in the warm water and leave to rest for 5 minutes until it bubbles.

  3. Add the yeast mixture and oil to the flour. Knead for 10-12 minutes until you have a smooth, elastic dough.

  4. Cover and leave to rise for 1 to 1.5 hours in a warm place, until it doubles in size.

2. Preparing the barbecue:

  • Recommended temperature: preheat the barbecue to 200-220 °C, using indirect cooking. On 4 or 5 burner models, light only the side burners. On 3 burner models, light the left and right burners, leaving the centre burner unlit to simulate an oven.

  • Place a pizza stone, cast iron tray or perforated plate on the centre rack and close the lid to preheat for at least 10 minutes.

3. Assembling the focaccia:

  1. Stretch the dough with your hands on a sheet of baking paper, leaving it 1.5 cm thick. Do not use a rolling pin so as not to lose the air.

  2. Brush the dough with 2 tablespoons of olive oil. Use your fingers to make indentations in the surface.

  3. Distribute the chopped grapes, blue cheese pieces and rosemary leaves. Add fleur de sel and pepper to taste.

4. Cooking on the barbecue:

  1. Using a shovel or board, place the focaccia with the paper on the hot stone on the barbecue.

  2. Close the lid and cook for 12-15 minutes, checking after 10 minutes. The dough should be crispy underneath and slightly puffed up. If you are using a thermometer, the dough should be 150 degrees. If you are using a thermometer, the dough should be 150 degrees.

    If you are using an infrared thermometer, the stone should be between 230-250 °C on the surface to achieve a golden base without burning.

5. Finishing and presentation:

  • Remove the focaccia, leave to rest for 2 minutes, drizzle with a little more extra virgin olive oil and cut into generous portions.

  • Serve with a rocket or watercress salad, or as a base for adding cold toppings (rocket, Iberian ham, sun-dried tomatoes).

Vegetarian, Dairy-Free Variation of Focaccia with Grapes, Rosemary, and Cashew ‘Cheese’

Ingredients for the vegan ‘cheese’:

  • 100 g raw cashews (soaked in hot water for 1 hour)

  • 1 tablespoon nutritional yeast

  • 1 teaspoon lemon juice

  • 1 small clove of garlic

  • 50 ml water

  • Salt to taste

Preparation:

  1. Blend all ingredients until you obtain a smooth cream, similar to cream cheese.

  2. Place spoonfuls of the vegan ‘cheese’ on the rolled-out dough before baking, along with the grapes and rosemary.

  3. Proceed as in the original recipe. The result is a creamy, aromatic and completely plant-based focaccia.

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