Everdure 4K Use and care manual

1
How to cook on the
4K
Cooking conguration & tips guide
AU/NZ 15.01.18

2
Contents
Cooking with Charcoal: The Basics...............................................................................
Perfect the art of charcoal cooking: overview of the 4K features.................................
Temperature control on the 4K.....................................................................................
Cooking conguration & recipe #1: Low’n’ slow............................................................
Cooking conguration & recipe #2: Low’n’ slow - indirect............................................
Cooking conguration & recipe #3: Convection............................................................
Cooking conguration & recipe #4: Direct grilling.........................................................
Cooking conguration & recipe #5: Intense baking/pizza.............................................
3
4
6
8
11
13
16
18

3
Cooking with Charcoal: The Basics
Natural Lump Charcoal v Briquettes
Charcoal is widely available in dierent sizes, shapes and even avours. Charcoal fuel is split into two main
categories: Lump Charcoal and Briquettes. Please keep in mind that charcoal should be considered as an
ingredient: the better the quality, the better the avour.
Natural Lump Charcoal
We recommend using natural lump charcoal with the Everdure by Heston Blumenthal 4K. Natural lump
charcoal contains no articial additives or chemicals. It has a low ash content and most importantly, burns
hotter. Natural lump charcoal is processed in a kiln and allowed to dry before packing. Sizes can vary by
quite a big amount, but the Everdure by Heston Natural Lump Charcoal is size graded for a consistent
cooking performance and great avour. See everdurebyheston.com for more information.
Briquettes
Briquettes are a popular choice as they are convenient. Briquettes usually have a consistent “pillow shape”,
though it is worth noting this uniformity is not natural. Briquettes are a manmade, processed fuel that
contain binders, llers and chemicals. They usually contain around 20% non-combustible materials that
leave behind a much higher volume of ash than natural lump coal does. Briquettes do oer a consistent
burn time, albeit at a much lower temperature than natural lump coal. This type of fuel can be used with
the Everdure by Heston Blumenthal 4K, however you will achieve a shorter ignition time and better overall
cooking performance using natural lump charcoal.
Wood chips
Wood chips are a great avour enhancer. The most common avours are Mesquite, Hickory and Cherry.
Always avoid putting wood chips directly onto the ame and instead, place them slightly to one side of
the burning coal. The indirect heat from the charcoal will make the chips smoulder and smoke, rather than
instantly ignite. This gentle smoke will avour the food.
Weather Conditions
As the 4K relies on a clean supply of oxygen to keep the re burning, it is always worth remembering that
dierent weather conditions can radically change the cooking time and oven temperature (i.e. a cold, breezy
day will inuence the 4K more than a warm, still or damp day).
It should be expected that the same recipe can take slightly longer or quicker on dierent days, based on
the weather conditions.
Lump charcoal Briquettes

4
Perfect the art of charcoal cooking with the 4K
It can be challenging to master charcoal cooking, and the Everdure by Heston Blumenthal 4K has been
designed with a range of innovative features to help navigate you through the charcoal experience:
Ignition at the press of a button
Thanks to the Fast Flame Ignition SystemTM, ignite charcoal with ease every time simply by loading the
charcoal dish with the recommended amount of charcoal (see conguration section), and pressing the
ignition button (ame icon on control panel).
Maintaining temperatures
Naturally, at some point during your cook the charcoal temperature will begin to wane. It’s easy to top
up charcoal or woodchips through the side reloading hatch, ensuring you don’t lose any heat from
opening the hood. Simply unscrew the cap from the right side (we recommend wearing heat resistant
gloves), and place the charcoal in a few pieces at a time using the supplied charcoal tongs.
The ignition button has a child-lock, press down for 4
seconds to ignite. Always leave the hood open for the
rst 10-15 minutes to aid ignition, then close with the
air vents open to preheat to desired temperature (pg6).
The supplied charcoal tongs have markings along the
handle to guide you as to where within the 4K you are
placing the charcoal.
For more guidance on reloading charcoal, see pg7.
HANDY TIP FOR: Ignition
HANDY TIP FOR:
Reloading charcoal/woodchips

5
Monitoring your cook
Whether you’re attempting a quick recipe or a longer cook, temperature data is vital to track your
progress. The 4K features integrated probes to help you measure:
AMBIENT/OVEN temperature: 2 x xed probes in the hood of the 4K to measure the internal 4K
temperature.
INTERNAL FOOD temperature: 4 x removable food probes to indicate when your food is cooked.
GRILL SURFACE temperature: A grill clip to attach a food probe onto, to measure the surface
temperature of the grill, if required.
Additional extras
The 4K arrives with additional items, including:
- Water cup: sits within the 4K to add moisture to the internal cooking environment
- Pizza stone: for pizza recipes or to use as a heat deector
- Grill grabber: for handling grill plates during set-up or cleaning
To toggle between ambient and probe temperatures
on the control panel, press the thermometer icon.
You can also connect to the bluetooth app (Android
& iOS versions available for free download).
Always preheat the 4K before placing the pizza stone
in. If using as a heat deector during low ‘n’ slow
cooking, you can wrap the stone in foil to assist with
keeping clean (do not cover the stone when cooking
pizza).
HANDY TIP FOR:
Monitoring temperatures
HANDY TIP FOR:
Pizza stone

6
Temperature control on the 4K
Maintaining charcoal temperature
As explained in this guide, heat from briquettes or lump charcoal can vary. Individual lump wood
species will have dierent densities and moisture content, producing non-identical heat output.
While the below serves as a guide, we always recommend monitoring the 4K and the heat stability
during cooking to avoid any prolonged drops in temperature.
AS A GUIDE:
If the ambient temperature is gradually falling
(loss of a few degrees over a 15min period), it is
recommended to gently maintain the
temperature by adding 1-2 pieces of charcoal via
the side reloading hatch.
If the ambient temperature is rapidly falling
(loss of +10° over a 15min period) it is
recommended to immediately add
3-4 pieces of charcoal via the side reloader
hatch, and monitor the heat rise.
We recommend the use of heat resistant gloves
when reloading charcoal.
See the conguration pages for guides on how
much charcoal to start with, according to your
cooking method.
Although it is recommended to keep the hood
open for the rst 10-15 minutes of ignition,
continuously opening and closing the hood during
preheating will result in heat loss.
After the ignition period, for best results keep the
hood closed with the suggested vent openings
on pg 7, until the 4K reaches the desired preheat
temperature, using the side reloading hatch if
necessary to top up.
Once preheated to the desired temperature, the
food can be placed inside to commence cooking.
PLEASE NOTE:
Ambient temperature and local weather conditions will also inuence the heat performance. Avoid
adding too much fuel as this will result in a temperature that may be higher than desired.
WHEN DO I TOP UP CHARCOAL?
PREHEATING THE 4K

7
Temperature control on the 4K
Lower Vent:
• allows oxygen to enter the 4K charcoal chamber
• This oxygen ows freely around the charcoal, allowing
unrestricted combustion
• Higher position opening = more air = more heat
Upper Vent:
• harnesses the heat and assists air circulation within the 4K
• Once you’ve reached your desired temperature, avoid
making unnecessary adjustments to the vent position.
Adjustable vents:
In addition to the amount of charcoal used, the 4K is also controlled by manually adjusting 2 x vents:
• We recommend positioning the 4K in an open area and out of direct sunlight
• Environmental conditions heavily inuence the cooking performance. The vent positions are
recommendations only - may vary depending on the ambient temperature, wind conditions and fuel type
• Never use the 4K indoors
Recommendations for Airow Controls:
Upper vent |Controls heat & assists air circulation
Lower vent |Allows oxygen to enter the charcoal chamber
AIR IN
AIR OUT
Vent Position Cooking Temperature (Ambient) Cooking Method
Lower Upper °C °F
6 6 Ignition All (1st 10-15mins)
1-2 1-2 110-130°C 230-266°F Low ‘n’ slow / smoked
2-3 2-3 140-180°C 284-356°F Roasting / Convection
4-5 4-5 180-220°C 356-428°F Direct grilling
High heat roast
6 2 320-350°C 608-662°F Pizza/intense baking

8
Cooking Conguration #1: Low ‘n’ slow
TEMPERATURE RANGE 110-130°C / 230-266°F
HOOD Closed after ignition
TOP VENT POSITION 1-2
LOWER VENT POSITION 1-2
CHARCOAL AMOUNT 300g / 11oz initially
• Place 300g / 11oz directly on top of the
charcoal dish
(approx. 3 pieces of lump charcoal)
• Add more charcoal as required during
cooking via the side reloading hatch.
Charcoal conguration: Grilling surface conguration:
Step 1: Place 2 x cast iron grills onto the
charcoal chamber
Step 2: Place the pizza stone / heat
deector directly onto the cast iron grill
Step 3: Place 2 x stainless steel grids over
the pizza stone / heat deector
HANDY TIPS
• Less is more when it comes to low and slow cooking with charcoal! It is a lot easier to add charcoal than
to remove hot coal.
• Remember to allow the heat to rise to the recommended temperature before adding the pizza stone.
• Avoid putting your pizza stone into the dishwasher. We always recommend a hard brush and some warm
water.

9
RECIPE // LOW ‘N’ SLOW COOKING METHOD
TEXAN BBQ PULLED PORK SHOULDER
Serves 6-8
For the Texas BBQ sauce
125g / 4.5oz smoked streaky bacon, chopped
160g / 5.6oz tomato ketchup
140g / 5oz tomato puree concentrate
80ml / 3oz Whiskey
50ml / 2oz Cabernet Sauvignon vinegar
30ml / 1oz white distilled vinegar
4 tsp Worcestershire sauce
1 Tbsp molasses
¼ tsp chili powder
¼ tsp ground cumin
1 Tbsp dark brown sugar
½ tsp salt
freshly ground black pepper
For the pork shoulder
reserved BBQ sauce
2kg / 4.4lbs pork shoulder, boned and rolled
maple smoking chips
To serve
reserved sofrito
brioche buns, toasted
reserved BBQ pulled pork
reserved celeriac and apple rémoulade
METHOD
For the BBQ sauce, fry the chopped bacon over low-moderate heat until all the fat has rendered. Add
the remaining ingredients in a pan and cook over low heat for an hour. Set 200g / 7oz of the sauce aside
for later use and combine the remaining sauce with 250g / 9oz water.
Place the pork shoulder into a deep baking tray (that can t within the 4K) and cover with the diluted
BBQ sauce. Preheat the 4K by placing 300g / 11oz charcoal on top of the charcoal grid.
Press the fast ame ignition button and after the ignition phase, allow the charcoal to continue to burn
for 10 minutes. Fill the water container and set both cast-iron grills in place, covered by the pizza stone
and then the stainless steel grids above.
Place the baking tray on top of the grills and insert the meat probe into the centre of the thickest part
of the pork shoulder. Close the hood and cook for 5 hours, aiming for an ambient temperature of 120-
150°C / 248-302°F by topping up the coals with approximately 70g / 2.5oz of small coal pieces.
Every 30-45 minutes, add a tablespoon of smoking chips onto the hot coals. Once the core temperature
reaches 65°C / 150°F, cover the baking tray with aluminium foil. Once the core temperature reaches
95°C / 203°F, remove the tray from the 4K and allow to cool.
For the celeriac and apple rémoulade
300g / 11oz celeriac
1 Granny Smith apple
35ml / 1.2oz wholegrain mustard
1 tsp capers, rinsed, patted dry and nely chopped
25g / 0.8oz cornichons, nely chopped
juice of 1 lemon
2 tsp at-leaf parsley
4 sprigs tarragon, leaves picked
150g / 5.3oz mayonnaise
salt and freshly ground black pepper
For the green sofrito
3 Tbsp olive oil
½ onion, peeled and nely diced
3 cloves garlic, peeled and nely sliced
pinch smoked salt
2 green peppers, nely diced
1 green chili, nely chopped
1 tsp Chardonnay vinegar
10g / 0.3oz coriander leaves

10
Once the meat is cool enough to handle, remove and discard all the skin and fat from the meat and
use two forks to pull the meat apart into shreds.
Add any cooking juices from the baking tray as well as the reserved BBQ sauce and mix well to
combine. Set aside.
In the meantime, make the remoulade. Peel the celeriac and the apple and use a mandolin to cut into
ne slices. Cut these slices into ne shreds. Place into a bowl and add the mustard, capers,
cornichons and lemon juice. Chop the herbs and add them to the bowl. Stir in the mayonnaise and
season with salt and freshly ground black pepper. Set aside.
Make a sofrito by heating the olive oil in a pan and gently cooking the onion, garlic and smoked salt
for 5 minutes over moderate heat. Once softened, add the green peppers and green chili and cook for
an additional 8 minutes. Add the vinegar and remove the pan from the heat. Allow the mixture to cool
completely before chopping the coriander and stirring through. Adjust the seasoning as needed.
To serve, spread the sofrito on the bottom half of a toasted brioche bun. Cover with the pulled pork
and top with the remoulade. Cover with the top half of the toasted bun and serve.

11
Cooking Conguration #2: Low ‘n’ slow - indirect
TEMPERATURE RANGE 90-130°C / 194-266°F
HOOD Closed after ignition
TOP VENT POSITION 1-2
LOWER VENT POSITION 1-2
CHARCOAL AMOUNT 300-500g / 11-17oz initially
• Place approx. 4-5 pieces of lump charcoal
directly on top of the charcoal dish.
• Once ignited, position the charcoal to the
side closest to the fuel reloading hatch (us-
ing the supplied charcoal tongs).
Charcoal conguration: Grilling surface conguration:
Step 1: Place 2 x cast iron grills onto the
charcoal chamber
Step 2: Place 2 x stainless steel grills on top
of the cast iron grills (optional)
HANDY TIPS
• Maintain temperatures by topping up with more charcoal as required, via the side reloading hatch.
• With this method, place the meat directly over the section without any charcoal directly underneath. By
cooking indirectly, the heat will rise and gently transfer to the meat.
• To increase the cooking temperature accuracy, we recommend using a food probe (in position P1) to
read the temperature of the cooking grill.
• Prevent your meat from becoming dry during cooking by simply lling the supplied metal water cup and
placing it into position before cooking.

12
RECIPE // INDIRECT COOKING METHOD
MESQUITE BBQ BEEF BRISKET
For the brine
80g / 3oz salt
approx. 1kg / 2.2lb brisket
1 litre / 35oz water
For the rub
5 tsp unsmoked paprika
1 ½ tsp freshly ground black pepper
½ tsp garlic powder
1 Tbsp onion powder
1 tsp dried oregano
2 tsp ground cumin
1 tsp ground coriander
To cook the brisket
reserved brined brisket
5 tso reserved rub
mesquite smoking chips
200ml / 7oz elderower vinegar
(in an atomiser or spray bottle)
METHOD
To brine the brisket, bring 1 litre / 35oz of water to the boil and remove from the heat. Whisk in the
salt until it has completely dissolved. Set aside to cool completely. Add the brisket to the brine, cover
and place in the fridge for 24 hours. For the rub, combine all the ingredients in a small bowl. Set aside.
To cook, preheat the 4K with 300g / 11oz charcoal. Fill the metal water container and set into place.
Light the charcoal and stack it to one side of the 4K base once ignited, using the supplied charcoal
tongs. Place one of the cast-iron grills on the side over the hot coals and the riser or higher stainless
steel grill over the cold side.
Remove the brisket from the brine and pat dry. Coat all sides with the rub and insert the meat probe
into the centre of the thickest part of the brisket. Place the brisket onto the riser or higher stainless
steel grill of the 4K. Add 1 tablespoon mesquite smoking chips onto the hot coals and spray the brisket
with elderower vinegar.
Close the hood and continue to top up the mesquite chips and spray the brisket at 30 – 45 minute
intervals. Maintain an ambient temperature of 90-110°C / 194-230°F, topping up the coals from the
side, as necessary.
After about 4 hours, a crust should have formed on the outside and the brisket should have reached
an internal temperature of 65°C. Spray the brisket generously with vinegar one last time and cover
the brisket with aluminium foil. Cook for an additional 2 hours, or until an internal temperature of 75°C
/ 167°F has been reached.
Remove from the grill and allow to rest for 1 hour before serving.
* Riser grill pictured is an optional accessory

13
Cooking Conguration #3: Convection
TEMPERATURE RANGE 180-220°C / 356-428°F
HOOD Closed after ignition
TOP VENT POSITION 4-5
LOWER VENT POSITION 4-5
CHARCOAL AMOUNT 500g / 17oz initially
• Place approx. 500g / 17oz (4-5 pieces of
lump charcoal) directly on top of the
charcoal dish.
• Add more charcoal as required during
cooking via the side reloading hatch.
Charcoal conguration: Grilling surface conguration:
Step 1: Place 2 x cast iron grills onto the
charcoal chamber.
Step 2: Place the pizza stone / heat
deector directly onto the cast iron grills.
Step 3: Place 2 x stainless steel grids over the
pizza stone / heat deector.
HANDY TIPS
• Why add the pizza stone? It will act as a heat deector and prevent the underside of your meat,
poultry or sh from overcooking. The direct heat absorbed by the pizza stone will radiate heat more
gently around the cavity
• To assist with cleaning, you may choose to wrap the pizza stone in aluminium foil for this conguration.
• Remember to allow the heat to rise to the desired oven temperature before adding the pizza stone.
• To increase the cooking temperature accuracy, we recommend using a food probe (in position P1) to
read the temperature of the cooking grill.

14
Makes 6
For the crème patisserie
60g / 2oz whole milk
4 tsp whipping cream
1 vanilla pod
4 tsp plain our
8g / ¼ oz caster sugar
½ tsp cornour
1 medium whole egg
1 medium egg yolk
METHOD
For the crème patisserie, add the milk and cream to a pan. Halve the vanilla pod and scrape out the
seeds. Add the seeds and the pods to the milk. Over a low heat, bring the mixture to a simmer. At the
same time, combine the our, caster sugar and cornour in a bowl.
In a separate bowl, lightly beat the egg and egg yolk together. Add half the egg mix into the our mix
and mix to form a smooth paste. Add the remaining egg mix and whisk until the mixture is free of
lumps. Strain the warm milk mixture into the egg mixture, whisking continuously.
Once done, pour the mixture back into the pan and cook over a low heat for 4-5 minutes as the our
and cornour cooks out, stirring continuously to avoid the mixture catching.
Once the mixture has thickened, transfer to a bowl and cover the surface with a layer of cling lm to
prevent a skin forming. Leave to cool.
Grease the inside and edges of six 6oz ovenproof ramekins with the softened butter by using a pastry
brush with vertical strokes. Spoon two tablespoons caster sugar into a greased ramekin and carefully
turn the ramekin around to evenly coat with sugar. Tip out the excess sugar and repeat the process
with the remaining ramekins. Store somewhere cool to avoid the butter melting.
Preheat the 4K by placing 500g / 17oz charcoal on the charcoal grid and pressing the fast ame
ignition (which has a self-timer of 7 minutes). After leaving the hood open for 10 minutes, place the
pizza stone on top of the cast-iron grills and close the hood. Leave the bottom vent open, and the top
vent on setting 3. While the 4K is preheating, make the soué.
Whisk the egg whites in the bowl of a stand mixer tted with the whisk attachment. Once the egg
whites have become aerated and turn white in colour (approximately 3 minutes), slowly add the sugar
and whisk the mixture to glossy, sti peaks.
Whisk a third of the whisked egg whites into the reserved crème patisserie until smooth. Gently fold
the remaining egg white mixture into the crème patisserie in two stages.
Divide the mixture between the six ramekins, lling them to just above the edge.
RECIPE // CONVECTION COOKING METHOD
CLASSIC SOUFFLE
To grease the ramekins
unsalted butter, softened
caster sugar
For the soué
6 egg whites
70g / 2.5oz caster sugar
reserved crème patisserie
ice cream or custard, to serve

15
Use a palate knife along the top to smooth to a at, even surface. Using clean thumbs, wipe the lip /
rim of each ramekin to ensure clean and even rising on all sides.
Check the temperature of the 4K, it should be approximately 180°C / 356°F before placing the soue
inside. Working quickly, open the hood and place the ramekins on the pizza stone. Close the hood and
cook for 12 minutes.
The ambient temperature should rise to 200°C / 392°F, and this will result in a slight caramelisation
on the top of the risen soués.
Carefully remove and enjoy with ice cream or custard.

16
Cooking Conguration #4: Direct Grilling
TEMPERATURE RANGE 250-320°C / 482-608°F
HOOD Open or Closed
TOP VENT POSITION 6
LOWER VENT POSITION 6
CHARCOAL AMOUNT 1kg / 2.2lb initially
• Place approx. 1kg / 2.2lb (10-12 pieces of
lump charcoal) directly on top of the
charcoal dish.
• Add more charcoal as required during
cooking via the side reloading hatch.
Charcoal conguration: Grilling surface conguration:
Step 1: Place 2 x cast iron grills onto the
charcoal chamber.
Step 2: Place food probe (P1) on top of the
cast-iron grills, using the grill bracket.
Step 3: close hood after 10/15mins to preheat
the grills as close to 300°C/572°F as possible.
HANDY TIPS
• Feel free to add the stainless steel grill on top of the cast iron grills to increase the overall cooking area.
Adding a stainless steel grill will also act as a warming rack for food that requires cooking over a more
gentle heat.
• We recommend using a food probe (P1) to log the temperature of the cooking surface.
• Steaks should be grilled at room temperature and the grills gently seasoned with oil.
• It is recommended to always wear heat resistant gloves when cooking over hot coals.

17
RECIPE // DIRECT/OPEN COOKING METHOD
GRILLED PORTERHOUSE STEAKS
TO SERVE 2:
2 x porterhouse steaks
grapeseed oil
salt
METHOD
Preheat the 4K by placing 1kg / 2.2lb charcoal on top of the charcoal grid in a pointed pile. Press the
fast-ame ignition and keep the hood open for 10-15 minutes.
Place the cast-iron grills over the hot coals using the supplied grill grabber, and attach the meat probe
in position P1 to cast-iron grill, using the probe bracket.
Close the hood to continue preheating the 4K and aim for the bars of the grill to reach close to 300°C
/ 572°F before grilling. Remove the steaks from the fridge 30 minutes prior to cooking. Rub a little
grapeseed oil onto the steaks and season with salt.
Place a 2nd meat probe into the centre of the thickest steak and begin searing the steaks over the
hot coals, ipping every 20 seconds. Temporarily close the hood for a few minutes if additional heat is
required. For medium rare, remove the steaks from the grill once the core temperature reads 46°C /
115°F and place onto a cooling rack set over a tray.
Allow to rest until the core reads approximately 52°C / 125°F.

18
Cooking Conguration #5: Pizza
TEMPERATURE RANGE 320-350°C / 608-662°F
HOOD Closed
TOP VENT POSITION 6
LOWER VENT POSITION 6
CHARCOAL AMOUNT 1kg / 2.2lb initially
• Place approx. 1kg / 2.2lb (10-12 pieces of
lump charcoal) directly on top of the
charcoal dish.
• Add more charcoal as required during
cooking via the side reloading hatch.
Charcoal conguration: Grilling surface conguration:
Step 1: Place 2 x cast iron grills onto the
charcoal chamber.
Step 2: Place 2 x higher stainless steel grills
above the the cast-iron grills.
Step 3: Only after the 4K has preheated to
280-300°C/536-572°F, then add the pizza
stone on top of the stainless grills.
HANDY TIPS
• Avoid overlling the charcoal chamber with fuel
• Do not allow the oven to exceed the maximum temperature of 420°C / 788°F as this will result in spoilt
food and possible product damage
• Always wear heat resistant gloves when the oven is in use
• Adding the pizza stone too early will prevent the heat from rising resulting in a prolonged cooking time,
follow the recipe instructions on the next page for guidance on when to place the pizza stone.

19
For the pre-fermented dough
150g superne 00 our
85ml / 3oz cold water
¼ tsp malt extract
3.5g instant bread yeast (half sachet)
½ tsp salt
To nish the dough
350g superne 00 our
½ tsp malt extract
195ml / 6.9oz cold water
7g instant bread yeast (one sachet)
1 tsp salt
METHOD
To make the pre-fermented dough, tip the our into the bowl of a mixer tted with the dough hook
attachment. Mix on low speed. Mix the malt extract with 85ml / 3oz cold water in a small bowl until
well-combined, then pour the liquid into mixing bowl.
Mix for 3 minutes, stop and cover the bowl with cling lm, leaving to rest at room temperature for 1
hour.
Return the bowl to the mixer and add the yeast and salt. Mix on medium speed for 7 minutes.
Transfer the dough to a clean mixing bowl and cover tightly with cling lm. Place in the fridge and
leave to ferment for 12 hours.
To nish the dough, tip the our into the bowl of a food mixer tted with the dough hook attachment.
Mix the malt extract with 195ml / 6.9oz cold water in a small bowl until well-combined, then pour the
liquid into mixing bowl. Mix for 4 minutes, then stop and cover the bowl with cling lm, leaving to rest
at room temperature for 1 hour.
Return the bowl to the mixer and add the yeast and salt. Mix on medium speed for 4 minutes. Add the
pre-fermented dough and mix for an additional 4 minutes at the same speed.
Tip the dough out and divide into two ball-shaped portions. Place the balls of dough on a baking tray
lined with oiled cling lm, leaving at least 8 cm between each ball. Cover with a large piece of oiled
clinglm and leave to prove for 2 hours in a warm place. The dough will double in size and should look
moist, light and airy. Set aside until needed.
When ready to start cooking, preheat the 4K by loading 1kg of charcoal onto the charcoal grid.
Press ignition button, leave hood open for the 1st 10mins to aid ignition. After 10mins, close hood
and open up both top and bottom events completely. Preheat until the ambient temperature is
280-300°C/536-572°F.
RECIPE // INTENSE BAKING/PIZZA COOKING METHOD
4K PIZZA
To make 1 x Margherita pizza
2 Tbsp tomato sauce
½ ball bualo mozzarella, drained overnight
olive oil
Parmesan, nely grated
Other toppings of your choice
can be used as desired
Semolina our for handling the pizza dough
(dough makes 5 pizzas)

20
Once preheated to this temperature, rst scatter the ignited charcoal across the base, and reload
charcoal so that the base is evenly covered with one layer. Use the supplied charcoal tongs and wear
heat resistant gloves during this step.
Place the cast-iron grills with the higher stainless steel grills above, with the pizza stone on top. Place
the probe in the P1 position and rest on top of the pizza stone to measure the stone’s surface
temperature.
Shut hood and wait for the probe temperature of the pizza stone surface to reach 320-350°C/608-
662°F. Toggle between ambient temperatures by pressing the temperature icon on the 4K.
Once the pre-fermented dough is rested and portioned, lightly dust a clean working surface to roll out
the pizzas. Push the dough out with ngertips instead of a rolling pin, to keep some air in the crust.
Continue pushing and turning until a rim forms around the edges. Then, using the palms of your hands,
gently press down, stretching the dough in opposing directions. Continue until an even thickness of
1/5 inch is reached. Lightly sprinkle some semolina onto a pizza peel and place the dough on top (this
will make it easier for the dough to roll o).
Spread 2 tbsp of tomato passata onto the pizza base in a circular motion, and evenly scatter toppings.
Once the pizza stone has preheated 320-350°C/608-662°, slide the pizza onto the pizza stone and
close the hood.
Check after 3mins if pizza is ready and toppings melted, close hood and leave for a little longer if
required. The crust should be slightly puy and the passata sauce bubbling.
For multiple pizzas, ensure the pizza stone is preheated to the target temperature with hood closed
before cooking the next one.