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Hi all. I have just bought a carri chef 2 with paella pan, roasting dish pizza stone and tapas set. When I was looking for info before buying I was finding that most of the postings/threads were referring to the older style cadac. So as I haven't had chance to use all of the bits yet and will have questions along the way I thought I would like to start a topic on the new carri chef 2.
I have mostly used the paella pan which was brilliant and no problems. By the way, I was told by cadac to use the paella pan on the pot stand rather than locators on the fat tray which seems to work fine. I then tried the roasting pan which I stood on the wire stand provided with it located in the locators in the fat tray. I found that although the whole chicken cooked well, the bottom of it was completely burnt. The chicken was sat on the wire rack provided in the roasting pan. I cooked on the lowest gas setting for a couple of hours.am I doing something wrong? Roast spuds were a bit black too. I would be grateful for any info.
Thanks
Mick
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Redshoot. May 2014
Pembrey cc. May 2014
Longleat cc. June 2014
Fursdon farm Liskeard. July 2014
Haycraft cc. Aug 2014
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Topic: cadac carri chef 2 2014
