eBBQ winter barbecues: 500-degree outdoor kitchen with guaranteed success

Everyone barbecues in summer! Real barbecue fans also use the cold season to pamper family and friends with their skills on the grill, transforming the garden or patio into an outdoor kitchen. It’s particularly handy that the SEVO, SEVERIN’s innovative electric barbecue, heats up to a full 500°C in just 10 minutes, showcasing its unique advantages when compared with coal and gas barbecues.
eBBQ winter barbecues: 500-degree outdoor kitchen with guaranteed success
The trend towards year-round grilling is stronger than ever. eBBQ fans now have a clear advantage, as they can eat and enjoy outside at any time of year, reliably and at the touch of a button.
While charcoal requires laborious preparations or the gas cylinder may have to be changed with freezing hands in winter, electric barbecues are ready to go in just a few minutes. The SEVO’s brief heating-up period is just enough for a cup of mulled wine. Or why not enjoy your appetiser indoors, because the innovative electric barbecue does more than self-start. It also masters barbecuing at low temperatures with a closed lid and longer grilling times with ease. The desired temperature can be set precisely on the OLED display in 10 °C increments, and the timer indicates when the core temperature is reached.

Innovative dual heating technology and a new type of reflector dish in the BoostZone ensure that the food to be grilled is exposed to temperatures of 500 °C - ideal for flashgrilling large pieces of meat. However, the SEVO is also designed to cope reliably with gentle cooking or more elaborate slow grilling dishes. After all, winter cuisine can be more sophisticated! Christmas chicken with orange, winter pumpkin or grilled apples all make winter barbecuing into a very special event. And the best thing about all this: no one has to stand outside in the cold by the barbecue for long periods to check the results or the temperature. Thanks to the lid, integrated core thermometer and timer function, successful barbecuing is guaranteed.

And, if you still prefer to keep an eye on the barbecue at all times, simply place it closer to the patio or balcony door. That’s no problem either, because electric barbecuing produces significantly less smoke, dirt and fumes. What’s more, you can also enjoy the high-quality design. The elegant black SafeTouch surface, the illuminated rotary push control and the grill cart with its practical storage surfaces are not only well thought-out in every detail, they simply look good.



Barbecue fans can find all information about the new eBBQ range from SEVERIN as well as recipe ideas at www.eBBQ.de.

The modular SEVERIN SEVO series features four models:
SEVO G: € 299.00 (RRP)
SEVO GT with lid: € 469.00 (RRP)
SEVO GS with grill cart: € 429.00 (RRP)
SEVO GTS with grill cart and lid: € 599.00 (RRP)

(Changes to product specifications, prices and availability reserved.)

For more information go to:www.severin.de


Recipe: SEVO grilled Christmas chicken

Preparation: 20 min.
Preparation: 1 hour 10 min.

Ingredients for 4 servings:
• 1 whole chicken (approx. 2 kg)
• 1 tbsp. rapeseed oil

For the herb butter:
• 15 g fresh tarragon
• 50 g unsalted butter
• ½ an organic lemon
• 1 organic orange
• 2 cloves of garlic
• Salt
• Pepper

For the seasoning:
• ½ a tsp. fennel seeds
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• ½ a tsp. ground black pepper
• ½ tsp. brown sugar
• ½ a tsp. coarse sea salt
• 5 cinnamon flowers

Preparation:
1. For the seasoning, place all ingredients into the multi chopper and pulse.
2. For the spice butter, finely chop the tarragon, grate lemon and orange zest, and finely chop the garlic.
3. Add the chopped tarragon, the seasoning (setting a teaspoon of it aside) and citrus zest to the butter, season with salt and pepper. Mix everything well.
4. Wash the chicken thoroughly and pat dry.
5. Carefully insert the butter between the chicken skin and meat with your fin-gers. Be careful not to damage the skin as you do so.
6. Mix the rapeseed oil with the rest of the seasoning and use it to baste the out-side of the chicken.
7. Preheat the barbecue to 180 °C.
8. Place the chicken on the grill, insert the core thermometer, close the lid and barbecue for approx. 1 hour and 10 minutes. The core temperature should be 75°C.
9. Let the chicken rest for 10 minutes before carving.



Recipe: Grilled winter pumpkin

Preparation: 40 min.
Preparation: 10 min.

Ingredients for 4 servings:
• 1 Hokkaido pumpkin
• 1 orange
• 100 g icing sugar
• 60 g butter
• 5 dried sage leaves
• Salt
• Pepper

Preparation:
1. Cut the Hokkaido into approx. 0.5 cm thick slices, removing the seeds.
2. Melt icing sugar in a pan, squeeze orange and add the juice to the icing sugar.
3. Add butter, crumble sage leaves between your fingers and add to the pan. Sea-son with salt and pepper.
4. Pour the mixture over the pumpkin slices and leave to marinate for about 30 minutes. For a particularly intense aroma, vacuum the slices and leave to stand overnight.
5. Preheat the barbecue to 220 °C and cook the pumpkin slices for about 7-8 minutes.
6. For attractive sear marks, grill again briefly at 350 °C.



Recipe: Grilled apples

Preparation: 10 min.
Preparation: 30 min.

Ingredients for 4 servings:
• 4 apples
• 50 g butter
• 5 dates
• A handful of cranberries
• A handful of pecans
• A handful of almonds
• 1 tbsp. brown sugar
• 4 cinnamon sticks

Preparation:
1. Wash and core the apples.
2. For the filling, pulse butter, dates, cranberries, pecans and almonds with the sugar in the multi chopper to produce a homogeneous mass.
3. Preheat the barbecue to 200 °C.
4. Spoon the filling into the apples and stick a cinnamon stick into each one.
5. Cook the apples on the preheated grill for about 30 minutes.



SEVERIN Elektrogeräte GmbH
For more than 60 years, SEVERIN has been manufacturing and selling high-quality electrical appliances with the aim of making everyday life as easy as possible. SEVERIN is one of the largest German manufacturers in this segment and market leader in areas such as milk frothers, toasters, microwaves and eBBQs. From its headquarters in Sundern, Sauerland, SEVERIN is active in over 100 countries world-wide. This company with a rich tradition has its own sales offices in France, Spain, Sweden, the Netherlands, Italy and Poland, and has production facilities in Shenzhen, China. More than 700 employees work for SEVERIN worldwide. More information is available at www.severin.de