FORNO UK - SEARE HALO PIEZO by ADEZZ-GROUP

SEARE HALO PIEZO

THE FIRST GAS PLANCHA GRILL

Our roots lie in the bountiful southern region of the Netherlands. Sharing meals is in our nature, and we truly understand the essence of hospitality. FORNO’s outdoor fire products are a feast for the eyes, even when not in use. We have evolved into a one-stop shop for the outdoor chef and retailer. Our goal is to inspire you and grow alongside you as your trusted partner.

Ignite your nature!

SEARE HALO PIEZO

THE FIRST GAS PLANCHA GRILL

This user-friendly grill features a large cooking surface and multiple heat zones, perfect for large groups. Thanks to gas heating, you can grill without smoke or odor nuisance. The low-maintenance design, crafted from corten steel with bamboo accents, ensures a stylish look.

THE ADVANTAGES OF THE PIEZO

The SEARE HALO PIEZO offers warmth, versatility, and:

Multiple heat zones

Durable in use and materials

Quick ignition for grilling anytime!

Unlimited grilling possibilities

Large cooking surface, perfect for big groups and catering

Maintenance tips for Proper

maintenance extends the lifespan

With these simple tips, you’ll keep it clean,

1. OIL THE SEARE RING

Heat the SEARE ring, scrape away excess oil and apply olive oil in circular motions to achieve color.

2. USE PAN COATING SPRAY

You can replace olive oil with pan coating

This can be done without heating the ring.

3. PREVENT RUST FORMATION

Depending on location and weather conditions, develop more quickly. Repeat maintenance frequently in humid or salty air environments.

4. RESTORE NON-STICK COATING

If the non-stick coating cracks or flakes, repeat maintenance steps to form a new layer.

for the SEARE HALO PIEZO

of your gas plancha and ensures optimal performance! clean, safe, and always ready to use! oil with a spatula, achieve an even coating spray. ring. conditions, rust may maintenance steps more environments. repeat the

5. PROTECT CORTEN STEEL

Unbox the corten steel product immediately upon receipt to avoid moisture buildup and irregular rust spots.

6. CLEAN THE TRAY

After use, remove the grill, clean the drip tray with a cloth, and wash the grease tray in the dishwasher.

7. MAINTAIN BAMBOO

Treat the bamboo with WOCA Exterior Oil to prevent discoloration and graying, and to maintain its natural look.

8. AVOID HARSH CLEANING AGENTS

Do not use cleaning products that could damage the material. If in doubt, always test on a small area first.

As an outdoor chef, I’m always looking for equipment that is reliable and delivers great results. The SEARE HALO PIEZO grill has truly impressed me. The quick heating and multiple heat zones make it easy to grill, even in unpredictable weather. The design is sleek and functional, and the simple ignition is a game-changer – just turn on the gas bottle, and the grill is ready to use. Whether it’s for a large barbecue or a small dish, this grill always produces perfect results!

NIELS RUNDERKAMP Outdoorchef Het Goede Buitenleven

Heat zones

HIGH SETTING

When the gas valve is fully reaches the highest temperature. to grill and flambé directly center of the grill. The outer in this setting.

open, the inner ring temperature. This allows you over the flames in the outer edge remains cooler

HIGH SETTING

LOW SETTING

This setting provides a gradual heat distribution across the SEARE ring, ranging from very hot (220°C) on the inner side to 90°C on the outer edge.

LOW SETTING

FORNO SEARE RING & GRILL

PIEZO IGNITED BURNER

This is where the magic happens! You can prepare the most beautiful plancha dishes on the SEARE RING. The ring slopes inwards, so excess oil does not drip down the griddle. The SEARE RING and inner grill are made of 10 mm thick steel with strong heat conduction properties, so the grill heats up evenly and retains heat well. After just 15 minutes, you can reach the desired baking temperature. The specially designed and CE certified burner is ignited by a ‘piezo igniter’. The piezo igniter generates electrical charge by pressure on a piezoelectric material, which generates a spark that ignites the gas.

CONTROL PANEL

Starting up the SEARE HALO PIEZO is very simple; turn the gas tap open, turn the control knob to the right and press the piezo ignition button. The control knob lets you control how hot the plate gets so you have complete control when preparing your favourite dishes.

DRIP TRAY

To make cleaning as easy as possible, the SEARE HALO PIEZO is equipped with a transit and drip tray made of high-quality stainless steel. All excess fat runs to the inside of the SEARE ring and ends up in the drip tray. The drip tray can go straight into the dishwasher after rinsing with hot water.

GRILL

STAINLESS STEEL DRIP TRAY

BURNER

CONTROL PANEL

DRIP TRAY

FORNO SEARE RING BOWL BASE

Seen at het goede buitenleven

INGREDIENTS

1 piece SHALLOT

Clove GARLIC

1 tbsp GINGER

1 piece TOMATO

1 tbsp OYSTER SAUCE

1 piece LIME

2 pieces SPRING ONION

4 pieces CHICKEN THIGH

1 tbsp NR84 CHICKEN SPICES

2 tbsp PEANUT BUTTER

200 ml COCONUT MILK

1 liter CHICKEN BROTH

DIFFICULTY - Average SERVES - 4 people

PREPARATION TIME - 45 min

Eastern chicken thigh soup with ginger and coconut milk

PREPARATION AND COOKING

COOKING AND SERVING

Place a large cast-iron pan on the BBQ over medium heat. Season the chicken thighs with NR84 Chicken Spices. Add a splash of olive oil to the cast-iron pan and brown the chicken thighs on all sides. Add the sliced shallot and garlic to the pan and stir for 2 minutes. Dice the tomato and finely chop the ginger. Add them to the chicken thighs and stir briefly. Pour the chicken broth and coconut milk into the pan, and add two tablespoons of peanut butter. Let the dish simmer gently for about 15 minutes. Season with oyster sauce and lime juice to taste.

Garnish with lime wedges, spring onions, and NR84 Chicken Spices before serving. Enjoy your meal!

INGREDIENTS

2 tbsp OLIVE OIL

1/2 piece FENNEL

4 tbsp RED WINE VINEGAR

4 tbsp BUTTER

1 piece SHALLOT

1 piece LEMON

4 tbsp NR81 SMOKEY SALT

4 tbsp NR82 DALMATION SPICES

4 tbsp ROASTED HAZELNUTS

320 grams PORK TENDERLOIN

DIFFICULTY - Average SERVES - 4 people

PREPARATION TIME - 40 min

Carpaccio of olive-fed pig

PREPARATION OF THE FILETS AND HAZELNUT BUTTER

Season the filets (NR81) and brown them evenly on all sides until the core reaches around 55°C. Let the filets cool before use. Make hazelnut butter by heating the butter, removing the solidified foam, and adding finely chopped shallots for flavor. Add lemon juice and store this as a dressing.

ASSEMBLY OF THE CARPACCIO

Roast the (hazel) nuts at 180°C for 10-15 minutes until they are nicely browned. Marinate the fennel by mixing it with Dalmation rub and olive oil. Slice the cooled filets as thinly as possible and arrange them on four plates. Dress the filets with the hazelnut butter and garnish with the marinated fennel and chopped (hazel) nuts as shown in the picture.