puri Tandoor series, Инструкция по эксплуатации

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www.PuriTandoors.co.uk / www.PuriTandoors.ca
The Tandoor Clay Oven Limited 6
5.Tandoor oven temperature
As with all types of cooking, the temperature at which you cook food in the Tandoor is very important.
It won’t take long for you to estimate the temperature of the oven to cook food perfectly every time.
To help get you started, you might like to use a Laser Temperature Gun (see pictures below).
Laser Temperature Gun (Not Included, can be bought from Amazon for less than £10/ $20)
Is the best way to measure the temperature of the tandoor, just point it towards the clay walls
to know the correct temperature)
Most food will be cooked in the Tandoor at temperatures ranging from about 250 Degrees Celsius to
about 300 degrees Celsius. It is important to note that as the bulk mass of a given piece of meat
being cooked in the Tandoor increases, the cooking temperature used should decrease. For
example, skewered pieces of chicken thigh fillet, as in traditional tandoori chicken, can (and should)
be cooked quite quickly (about 8-12 minutes depending on size) at a relatively high temperature (e.g.
260-300 degrees Celsius). In that case the chicken can be in small enough pieces to cook through
and develop a crispy charred outer skin without burning at the higher temperatures. In contrast, a
whole chicken or leg of lamb, for example, should not be cooked at such high temperatures. These
larger cuts of meat should be cooked more slowly (about 30-45 minutes, depending on size) at lower
temperatures of about 200-240oC. The optimum temperature for cooking naan bread is typically
about 250-270 Degrees Celsius depending upon the recipe used.
The temperature of the Tandoor can be adjusted by opening or closing the side vent door, optionally
in conjunction with partially or fully removing the lid of the Tandoor.
The vent door and the lid is supposed to be left completely open/ removed till the charcoal reaches
the ember stage and then while cooking you need to close vent door partially or completely and put
the lid on depending on how hot the tandoor gets
The vent door is supposed to be used like a thermostat, open it you want the temperature to go up
and close it when the tandoor gets too hot and the meat on the skewers or the naan breads are
getting burnt. The amount of fuel used will of course also affect the temperature in the oven. About
1.5 to 2 kg for the SS1 models or about 2.5 to 3 kg for the SS2 models, of charcoal or heat beads will