How to use tandoor?

Tandoor is a unique home oven in which you can cook delicious and healthy dishes. After heating, hot walls give off heat for a long time, but high-quality preparation for cooking and proper first ignition are required.

How to use tandoor correctly?

The food reaches perfect condition due to the high heat transfer from the oven walls. Thanks to this, heat treatment of products occurs evenly, literally sealing juices and nutrients inside.

In order for the dishes to turn out tasty and cook quickly, it is important to carry out the roasting correctly.

How to properly light a tandoor for the first time?

First you need to install the furnace. As a rule, this is done in an open area near a private house. There must be a flat and stable surface. Installation on sand or loose soil is not permitted.

Within a radius of several meters there should be no flammable objects and materials, as well as hay and pieces of wood.

We put firewood in the bowl - we calculate a third of the total volume of the device. Using wood chips and matches, light the fire and cover the tandoor with a lid. In order for the heat to spread gradually, we periodically open the fryer, but no more than five centimeters.

If you do this abruptly and completely, there will be a sudden release of hot air, which threatens to crack the tandoor.

The firewood is heated and waited a bit until it cools down.

How to use tandoor?

Any other time you also need to light the stove. To do this, firewood from deciduous wood is placed on the bottom. Do not use conifers or coal. In the first case, the resin will damage the tandoor, and in the second, the coal will quickly burn out without having time to heat the walls.

Products are placed after the black coating has disappeared from the inside. The resulting coals are evenly laid out on the bottom and foods, such as meat, strung on skewers are placed inside.

There is no need to turn or move the ingredients, but you do need to keep an eye on the timing.

After cooking is completed, the dishes are taken out and the table is set. If the heat remains, you can make a new stock of products. In one session of lighting the tandoor, up to 10 kg of shashlik is prepared.

Cleaning the tandoor after use

In the oven chamber, the temperature during kindling reaches 300 degrees. This protects the clay vessel from soot and soot inside the bowl. All you need to do is clean the bottom of the coals. To do this, purchase a metal spatula with a long handle in advance.

Otherwise, the stove is universal and does not require special care. At the same time, dishes are prepared quickly and without additional manipulations.