The front area and edges on the flat plate are used as a resting zone whilst the middle of the plate is the concentrated heat zone. The grill plate always retains more heat and is best when cooking produce that needs a high temperature to seal in the juices.

The FURNACE and FORCE are designed to be used either way, with the power to cook with the hood up, and the benefits of convection heating if you cook with the hood down, perfect for Sunday roasts.

Just remember to pre-heat your BBQ for 5 mins (ambient temperature conditions dependent) before starting.

The FURNACE has three burners and the FORCE has two burners so the technique is slightly different but the convection science is still the same. The idea of convection heating is to cook, slow and low. When the hood is down, we recommend having only one burner on low or medium setting (depending on the weather). Place the meat over the section with the burners completely off; this will generate a great 360 degrees hot airflow around the meat without scorching the underside (the indirect method).

Remember to NEVER leave the burners on high with the hood down for more than 5 minutes, the BBQ will overheat. For even better results, try the Everdure by Heston Blumenthal roasting rack .

When preheating, we recommend that as a minimum, it is heated to 300 - 350 degrees celsius with all burners on high. As heat will begin to disperse when the hood is open, we recommend intermittently closing the hood. It is to be noted the temperature gauge is not the grill temperature, it is the air temperature under the hood. There is a process to follow where the meat is to be at room temperature before cooking and the BBQ should be timed for 10min, starting once the pre-heated temperature reaches 300-350 degrees celsius on the dial. Once the meat has been placed on the BBQ, the hood should be closed, then after 2 minutes lifted, the meat flipped and hood closed again, repeating until meat is at the desired level, rare, medium-rare, medium or well done, then left to rest before consuming. For open hood cooking, it is recommended to cook the meat on the grill plate and not the flat plate.

To cook pizzas in the FORCE/FURNACE place a Roasting Rack into the centre of the barbeque. Position a Pizza Stone onto the rack and turn the burners onto high. Let the temperature rise. Gently slide the pizza onto the hot stone. Immediately shut the hood and bake for 2 minutes. Open the hood and check if the pizza is fully cooked and the bottom has browned and is crisp. Cook a little longer if needed. Remove using a Pizza Peel and place onto a cutting board or directly onto a plate. Cut your pizza easily with our Pizza Cutter to get the best results!

Roasting is best done using a raised Roasting Rack , which allows heated air to circulate around the meat, and fats to drip away from the meat. Remove the outside plates and leave the centre grill plate in place. Pre-heat the barbeque for 5 minutes with the hood down and the outer gas controls on high (for 3 burner barbeques, leave the centre control knob off). Once the barbeque has reached ~180°C, open the hood, place the food on the Roasting Rack, close the hood and turn the control knobs down to low (these can be adjusted during roasting to keep the internal temperature stable, as weather conditions such as temperature and wind speed will affect the efficiency of the barbeque). Ensure you monitor the food.

Remove the grills and clean with warm soapy water, rinse and wipe dry.
Put them back into position, turn all burners on high and close the hood.
Allow to heat up for 5 minutes, then open the hood.
Pour 50ml of vegetable oil onto the flat plate, using a cotton cloth, spread the oil over the plate.
Now carefully use the oiled cloth to wipe both the grill plates.
Keep the burners on high and do this process two more times, allowing them to burn away the oil.
Close the hood and bring the temperature to 250°C.
Turn off the gas at the taps, open the hood and wipe with a little more oil once again.
Allow to cool, if you're not cooking and place the cover on.

Yes. You can find full details of accessories available here.

No. The BBQ grills are designed with integrated flame tamers.This stops oils and juices from falling directly onto the burners (to help reduce flare ups).

The BBQs can be converted for use with natural gas (AU/NZ only) with our conversion kit

They most certainly are available. You can check out our Rotisserie Kit out under Accessories on our website.

The manual does recommend not to use metal tools as there is risk that incorrect use could scratch the surface of the cast iron plates. It doesn't prevent you from using metal tools, you just need to be careful. As an example, don't try and cut the meat with the edge of the tools or scrape the tools on the plates

With the grill and flat plate set up, positioning them either on the left and right side of the Furnace is really up to you. They are designed to sit and function perfectly on either side. If you purchase a centre flat plate, always have the finger access holes to the top. That way no excess fats and oils will leak out through the two holes.

The flames won't always be the same size, but that won't effect the efficiency of the design.

When not in use, be sure to keep your BBQ in a well-protected area. For the best protection, we recommend covering it with a fitted Everdure by Heston Premium cover, to avoid weather damage.

Once the BBQ has cooled, a simple wipe down is all that is needed. We recommend cleaning your BBQ after every use, but don't use harsh chemicals, or abrasive wire, as this may damage the protective coating on the grills and outer body. To help make cleaning easier, the firebox is designed with minimal angles and joins, which can trap grease. You can also oil grills before and after use to help prevent food sticking.

Soap and water with a scotch pad or steel wool will work. For stubborn grime, soak the plates in a bucket of warm, soapy water then scrub with a suitable brush. Repeat until clean. Just make sure you clean along the grill and not across it.

Do not use phosphoric based cleaners as the grills are cast iron with a vitreous enamel coating. Vitreous enamel, also called porcelain enamel, is a material made by fusing powdered glass to a substrate by firing, usually between 750 and 850°C (1,380 and 1,560°F). The powder melts, flows, and then hardens to a smooth, durable vitreous coating. If your porcelain grill grates are really dirty, you can try applying a baking soda solution to them. Make a paste by combining 1/2 cup (90 g) of baking soda with 1/4 cup (59 ml) of warm water. Apply the paste to the grill grates. Let it sit for 20 minutes and then clean it off with a soft bristle grill brush. Make sure you get all of the paste off before you cook anything on the grill, and clean the brush when you're done. You could remove the grates and let the solution soak overnight, if necessary, in a sink or tub. Rinse the solution off, then replace the grates and clean them with a grill brush.

Our BBQ covers, are waterproof and are made of 425 GSM with a waterproof lining. Please be aware that you can get humidity and condensation forming between the cover and the BBQ depending on your climate and location.

Warm soapy water is fine but you can also dissolve a dishwasher tablet in warm water and then use that to dissolve the grease and fat.

The plates and grills on the FURNACE and FORCE are coated in porcelain enamel (which aids heat retention and helps avoid food sticking on the surface).

Dishwasher detergent can break down the porcelain enamel over time, so we don't recommend putting them in the dishwasher.

To help their longevity, you should clean after use with non-abrasive scourers and soapy water.

Even though the FURNACE and FORCE are made from die cast aluminum (which does not rust) we always recommend using an Everdure by Heston Premium cover to help protect the paint from sun bleaching or UV damage.

The products should never be stored without a cover in a damp location for a long period of time.

Scrape off the excess food and grease from the surface of the grill with a grill scraper. Do this after every cook to prevent excess build up burning on the grill. If the grill is soiled with burned food debris, then you would have to use a scouring brush in order to rub the debris off. Always rub along the grain of the grill so you don't damage it. It is highly recommended that you re-season the grill's surface again after cleaning. Simply apply a thin layer of cooking oil all over the surface to prevent it from rusting.

It is recommended to clean the hood and firebox with a microfibre cloth before first use and regularly thereafter.

On rare occasions, the hood paint finish may change slightly due to heat. To restore the paint to its original finish, we recommend following the below instructions.

Never attempt to clean the BBQ whilst in use. Always allow the BBQ to cool before cleaning.

Once cool, apply a small amount of multi-surface polish to the top of the hood.

Using a microfibre cloth, gently wipe down until all polish residue has been removed

The paint finish should quickly return to its original gloss finish

This can occur when moisture gets inside the hood. This could include sweating or if the unit is left in the weather with the hood up. The hood is made of alloy so you can clean it off with an alloy cleaner.

Contact us for service support.

When cleaning the side servers, follow the instructions in the manual to prevent the decals from wiping off. Allow the BBQ to cool down and then use warm soapy water and a soft cloth. Avoid scrubbing at the decals.