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Took delivery of our brand new Cadac this week..carnt wait to try it out...just want a few hints and tips from all those experienced Cadac owners out there.

we are going away easter weekend so we want to cook a roast dinner for easter sunday..chicken, roast spuds and most of the trimmings..could anyone tell me the best way to do it..ive brought some oil spray..and obviously it will cook in its own juices etc .with all the spuds around it..what is the best way to do it and which pan do we use..there are so many..we are having a trial run this weekend....

I have done Roast pork and spuds on the flat plate and the skottel.

Make sure you par boil the spuds though.

Hi we have the Safari chef with a roasting pan. For a roast chicken (medium size) we cook for 25 mins breast down then 35 -45 mins breast up, with a medium heat. baked spuds you can do on the BBQ grill with the deflector plate. Spuds wrapped in foil medium to large ( i can get 6 on the bbq grill) and they take about 1 hour again on medium heat. (dont keep lifting the lid though as the temp easily drops).

Roast beef etc again similar times but roast to your own degree i.e rare, medium well done. We dry roast spuds with a coating of spray oil, but par boil first and again 45 -60 minutes cooking time, Veg is much easier and simpler.

Pizza we do on the flat grill plate medium to low heatm and sometimes use Tortilla wraps to make a Calzone type pizza, these take about 2 mins each side.

Flat breads and breads can be done on the flat griddle but need a bit of watching.

Stews we do in the roasting pan and just leave to stew for few hous on low light.

Its all part of the joy of caravanning /camping, if it does not work out first time try again, but make sure you have a curry house, or chippy nearby.

Cannot wait to get cooking again, last time was in Feb Breakfast for 8 including sausage, bacon, mushrroms tomatoes, and a quick omlette.

Enjoy.  Chris W

We roast joints in the roasting dish which comes with it's own pan holder which sits  on top of the black fat collector which means you can put water (or whatever) in the moat around the outside which keeps everything lovely and moist and stops it burning. We throw the uncooked potatoes around the joint/chicken, stick the lid on, put the heat on low and leave it for an hour or so. The main thing is to put a wind break up if it is at all windy otherwise it doesn't cook properly or the flame blows out !!! If the flame is on much more than low everything gets incinerated !

Apart from the roasting dish we tend to use the paella pan for most other cooking.

Wouldn't be without the Cadac (Carri Chef),

Good Luck.