height without lid - 55 cm
diameter - 52 cm
weight - 75 kg, material - fireclay-forging
Options: grate, 8 skewers, shovel, poker,
hanging rails for skewers.
Price: 450 euro
Tandoor Sarmat Medium is perfect for companies up to 8 people. Its appearance
will be an excellent addition to your design.
It is possible to prepare not only meat but also because of additional options (2-x
tiered network adapter, under the cauldron) as well and flour products, the first, second courses.
One of the many positive aspects of tandoor Sarmat medium is
saving fuel. Its operating temperature is kept around 2-3 hours.
Additional options:
-2 tier mesh (food stainless steel) Price:
Instructions for use:
Before proceeding to kindling the firewood in tandoor make sure that tandoor is located at a safe distance from in flammable materials and set on a solid refractory site.
Remove the top large cap and the ash pit. Lay dry wood or charcoal on the fire-bar no more than 2/3 of tandoor volume. Kindle fire through the lower door.
In approximately 1 hour tandoor warms up to operating temperature. Readiness of furnace is determined visually (on the intarnal walls must disappear soot).
During the first heating of tandoor minor hair cracks, which do not affect the operation, but rather serve as a thermal seams appear.
Before laying the meat, make sure no wood is not burned and partially release tandoor from coal by shovel and poker.
Now, you can safely begin cooking. Hang the skewers with meat and close the ash pit and the upper lid. Readiness of meat is determined visually by a cut (the first download will be ready within 8-12 minutes).
It is recommended for the best flavor to open for 1-2 minutes small cap and lower door when the beef dish is ready. Due to blowing
air meat gets a crust and unique taste.
After the cooking should be given tandoor time to cool.
Do not spill water on the hot tandoor!
Along with the barbecue you can also prepare samsu, fish, bird and other dishes in tandoor.
