Tandoor "Asia" is made of fireclay clay in compliance with all factory production standards. The full production cycle of one tandoor is 3 weeks. The model is made in several shades. 4 mm thick metal bonding will not allow the tandoor to collapse after many years. The metal is painted in heat-resistant black paint and is tinted with gold or copper. The approximate volume of the tandoor is 100 liters. The maximum number of skewers for one preparation is 12 pcs.
TANDYR - a ceramic oven for cooking a variety of dishes from meat, poultry, fish, vegetables.
The principle of operation of the wood tandoor is as follows: firewood or charcoal is laid inside, burned, the tandoor is heated to maximum temperature, then meat (poultry, fish, game, vegetables) is vertically laid on hinged skewers. After heating the tandoor, it is desirable to remove coal and ash, especially when cooking chicken and large pieces of meat. The meat will be cooked by heat transfer from the heated walls, as in a furnace. Meat cooked in a tandoor, much juicier and tastier than cooked on the grill or grill. Try it and see for yourself!
The cooking process in the tandoor takes place not so much on the coals as we are accustomed to, but due to the powerful heat transfer of the walls, which allows for quick and even frying, as well as maximally preserves the juiciness of the original product. The vertical arrangement of skewers does not require constant spinning, and you can safely enjoy a beer with friends. But not for long, since the food in the tandoor cooks much faster than on the grill.
Tandoor dishes are a gourmet treat!
* Tandoor - stove -1pcs,
* Scraper -1pcs,
* Scoop -1pcs,
* Crossbar -1pcs,
* Skewers - 12pcs
+ Decorative ceramic tile - stand
Volume: 100 liters
Weight: 142 kg
Height with cover 119 cm
Height without cover 82 cm
Depth 57 cm
Width 56 cm
Throat 30 cm
Wall thickness 7 cm
Metal thickness 4 mm (painted in heat-resistant paint)
Instructions for use tandoor
How to kindle a tandoor? How much firewood is needed for this? How long does it take for the tandoor to warm up to the right temperature?
This manual describes the standard steps for heating the tandoor and maybe someone uses their own method suitable for it.
The main goal: to warm the walls of the tandoor to the desired temperature (this will take most of the time) and the hot walls of the tandoor will prepare you delicious dishes for your table (this procedure will take you the least time, especially considering that you are “not standing above the stove”).
Upper large lid - set during ignition or not?
Yes, install after lighting a tandoor filled with dry firewood in 1/3 of the container. Remove the top cover (cap). You will cover the cap when you cook (so that the heat does not go outside, but it is very necessary for cooking delicious food).
So, load dry firewood into the tandoor, about 1/3 of its volume, open the blower. After igniting this small armful of firewood, let it burn to the coals. Now you can toss firewood, filling it in 2/3 of the volume, together with the underlying coals. This will allow the walls of the tandoor to smoothly gain temperature, without causing it large gaps. Such ignition can take place 40-60 minutes. When the tandoor reaches the desired temperature, its walls will turn white inside. The old soot on the walls of the tandoor will disappear. If you need to raise the temperature of the walls, add more wood or charcoal. Before cooking, remove the coals from the tandoor using a spatula and poker (you can remove all the coals, or leave a little at the bottom). Great, now you can cook!
Lay the skewers or lower the net with the dish, cover completely with a lid with a cap and do not forget to close the blower. Note the time you need and enjoy chatting with your friends while the tandoor prepares delicious dishes for you.
Ignition in the winter.
Repeat the same procedure described above. The difference from warm time is the use of coal in a tandoor, with or without a heat cutter.
After cooking, do not force the tandoor to simmer. Let it cool on its own!
Do not worry, cracking is normal. The tandoor of any quality and any manufacturer during ignition is covered with cracks. This process is inevitable, you should not be afraid of it. Thanks to the metal frame, your tandoor will not fall apart and will not allow you to have through cracks of large size. Cracks can be small (up to 1 mm), and can be from 1 to 3 mm. Simply put, these are heat seams that provide ceramic material for the walls of the tandoor. When heated, the cracks will be larger, when cooled, they are almost invisible.