Free shipping on purchases over SEK 500 Open purchase 365 days)
)
)
)
Get started with your frying pan
Below are 6 steps how you can get started and maintain your grill. Good luck!
Get started
Get started, step by step
Mount on legs and burner
The grill comes with three strong legs and the market's most efficient burner with a diameter of 65 cm. Assembly is simple and follow these steps.
- Every two people and one holds the frying pan in a vertical position. Insert each leg with the plastic plug towards the ground. Tighten the legs very carefully by hand.
- Hook the burner into the three fasteners on the underside of the skull cap.
- Then turn the roasting pan upside down on its legs. Clear!
Regulator set assembly
When you buy Kaptenshällen, a regulator set is always included. It is a complete set consisting of a regulator of 50 mbar and a strong hose and hose clamps. Remember to always check your gas equipment so that it is intact and working as it should. If something is broken, throw it away and buy a new one.
Assemble and connect your regulator set to the burner
- Start by threading the hose clamps onto the hose
- Twist and push one end of the hose into the burner and tighten the hose clamp. The hose can be perceived as too small, but just try to "screw" it.
- Twist and push the other hose end into the regulator and tighten the hose clamp.
- Connect the regulator to the gas tube and open up the gas flow a maximum of one turn.
- Turn the controls on the burner to maximum flow (9 o'clock)
- Light the outermost ring with a long lighter type BIC "Mega lighter". Normally, the flame "jumps" on and lights up the other two rings, but sometimes they may need help with the lighting.
- When all are lit, reduce gas flow to minimum (at 7 o'clock)
- Now you are ready to start cooking. Easily adjust between maximum and minimum but also sometimes turn off some of the three burner rings.
Learn to master the heat
Learning to regulate the heat is probably the biggest challenge with cooking on a grill. There are so many factors that affect how much heat you need to add, such as the dish you are cooking, the season - cold or hot outside, a windy day makes the flame a little uneasy even if it doesn't go out.
Get to know your frying pan and go by feel. Turn off the largest ring if you don't cook a lot and use the outermost decimeters for keeping warm. Most of the time, turning the gas flow to minimum (at 7 o'clock) is sufficient.
Good luck!
Fire up the frying pan
The frying pan itself, i.e. the surface you fry on, must always be burnt in before you can cook. It is a simple procedure but is a dirty and hot job that will take you between 30-60 minutes. Stand outside on a lawn or in a place where you won't be sad if grease gets on the ground. Because it would be a shame if it got on your new terrace floor.
Do this:
I usually always recommend to burn the frying pan with an animal fat such as tallow or lard. In my local store there is Jureskog's tallow, which is absolutely excellent. If you find a piece of pork rind at the butcher, put it in as well. Use work gloves and avoid inhaling the fumes.
- Light all the burner rings at full power.
- Put a packet of tallow in the really hot frying pan.
- Spread the fat around the entire surface using a stainless steel trowel with a wooden handle.
- Burn and work with the fat until the fat chars and turns into a solid mass.
- Scrape out the crumbly and burnt fat.
- Repeat the procedure one more time.
- Then turn off the grill and let it cool. Pour in 1 dl of rapeseed oil and spread over the entire frying surface. Dry with paper towels.
- Now your frying pan is finished and ready to use. The frying surface only gets better and better with time.
The cutting boards - important information!
The cutting boards are made of stick-glued untreated oak and must be oiled before use. Wood is a living material and requires you to really care and oil it at regular intervals.
Care advice cutting board
The cutting boards must always be stored dry.
Wood is a living material, which means it moves, especially solid wood. The more humid it is, the more the wood swells, and the drier it is, the more the wood shrinks. If the variations become too large, it is easy for the wood to crack or bend. What can endanger the cutting board is water and moisture.
Never leave the cutting board in water or with water on it for any length of time.
It's usually no problem to get the cutting board wet, but make sure the water doesn't get a chance to soak in. Wooden cutting boards must never be washed in a dishwasher. Wash it with a damp cloth rather than under running water, and never leave it on a wet sink where there is a chance it could absorb moisture. Dry it with a towel immediately afterwards. Then let it stand and dry. Never dry the cutting board on an element or in direct sunlight as this can cause it to dry too quickly which can cause tension in the wood and the board to crack. The better saturated the cutting board is with oil - the better it resists water. A cutting board that is fully saturated will last longer.
Oil your cutting boards
By oiling the cutting board, you "saturate" the pores in the wood so that water cannot soak in. If you only cut bread and never expose it to moisture, once a year may be enough. But if you use it in cooking often, you may need to do it once a month.
Here's how you do it:
Odorless and tasteless paraffin oil is a good choice, does not stain.
Pour plenty of oil onto the cutting board and smooth out with a paper towel or similar. If necessary, oil the cutting board liberally and let it stand overnight, then wipe if necessary. excess oil. Oil any dry spots as soon as they are discovered. Leave it for at least a couple of hours so that the cutting board can absorb. Often some parts absorb more than others, and if the oil has disappeared somewhere, keep repeating this process until the cutting board no longer absorbs. Then just wipe off the excess oil and set it aside to dry. Remember to oil both the top and bottom sides as well as the edges so that it does not risk absorbing moisture on one side - then it can easily warp or crack.
Good luck with your new cutting board and oil it often.
The cover
Neither the calotte in which you fry nor the cutting boards must be stored in a humid environment. Therefore, it is strongly recommended that you purchase a cover that is completely waterproof and UV resistant for the best protection.
Very simply, you unhook the three cutting boards and place them in the cold frying pan. Then pull on the cover and store the grill outside until the next time you need to use it. If you only use the grill during the summer season, you must store it indoors during the winter in a dry place.
Clean your grill
Your frying pan must be treated like a cast-iron pan, which means that you absolutely must not use washing-up liquid when cleaning, but only water. Scrape out with a stainless steel wide spatula with a wooden handle in dimensions between 15–25 cm.
Product description
The captain's grill
Care advice
Cutting board new
*
Haven't bought a frying pan yet?
Why we have the market's best hob
- Ergonomic working height 90 cm
- Powerful burner with three rings
- 4 mm cupped steel of the best quality
- The market's best wind protection