Tandoor
Healthy, quick and tasty barbecue
Introduction
The tandoor (or tandour) is similar to a terracotta oven (chamotte clay) and has the shape of an earthenware jar.
It is from Mesopotamia but is used in India, Central Asia, especially in Uzbekistan, Georgia, Armenia, and some Latin American countries.
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After the tandoor is heated, extinguish the fire, and introduce food for cooking. The tandoor preserves the natural flavours of the food which is uniformly cooked on both sides at a very low temperature. The food need not be rotated. Due to this type of approach, the meat remains juicy but is enhanced with a crispy exterior and lightly-smoked flavour.
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You can use the tandoor to cook a wide variety of foods, vertically or horizontally: meat brochettes, entire chickens, lamb, pork, beef/pork ribs, fish, seafood, or pieces thereof, but also breads, cakes, pizzas, and even vegetables!
Advantages
Healthy Cooking
The food’s natural flavour preserved because it is cooked by the tandoor’s inner walls, not the charcoal and the tandour’s interior is maintained at a constant temperature.
All the tandoor’s parts are ecological: chamotte clay, C304 stainless-steel and forged-iron.
Rapid Cooking
The tandoor cooks food in record time!
10 minutes for fish and meat brochettes,
15-20 minutes for chicken.
45 minutes for a leg of mutton or pork.
No need to rotate your food: it will be cooked uniformly on each side.
An Occasion to Party!
You can surprise your family and friends with this original item and enjoy fun get-togethers while showing them a new and quick way of healthy eating.
A Unique Flavour
There is no loss of juicy fat: Meat remains juicy and is neither blackened nor dehydrated by the heat. The result is a fabulous, natural, lightly-smoked, flavour!
An Elegant Design
The tandoor is made of hand-crafted ceramic and enhances the appeal of any garden.
Creative Cuisine
The possibilities are infinite! You will discover new flavours and cooking styles and can find some recipe videos on our site.
How is the tandoor used?
Before using the tandoor, please read the safety rules.
Installation
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Place the tandoor in a location sufficiently-remote from buildings and trees. Do your research before using it in public spaces.
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Install the tandoor in a stable, vertical position on a flat surface.
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Do not install it under any trees or any verandas.
Prepare your
combustion materials.
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Remove the cover and open the lower air-input port.
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Load the inner, iron rack with paper, cardboard, and/or kindling wood.
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Do NOT use petrol, kerosene, diesel, gasoline, acetone, or other flammable liquids!
Light the Fire
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During the first use, feed the fire with twigs for 45 minutes.
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You may hear some crackling noises and may notice micro-cracks appearing in the tandoor’s walls. Do not panic, the micro-cracks help your tandoor to breathe.
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This phenomena is due to the tandoor’s high, internal temperatures and pressures. Do not be alarmed, the iron straps will maintain the tandoor’s shape and integrity.
Allow the fire to burn
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Do not load excess wood into the tandoor such that it projects from the top. You can, however, add charcoal to maintain the tandoor’s inner heat. The typical fire duration is about 30-40 minutes.
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At first, the tandoor’s inner walls will turn black. You will know the tandour is ready for use when they become white once again. Once you have extinguished the flame, close the lid and lower, air-intake port. You can now load it with food.
Safety rules
INSTALLATION
Remove the tandour packaging and verify that the contents correspond to the instructions.
If not, inform your supplier.
Place it in a good location, sufficiently-distant from buildings and trees.
For use in public spaces, first consult the applicable municipal rules.
Install the tandoor vertically on a flat, stable surface.
The tandoor is fragile! Make sure it does not fall during installation.
The tandour’s base can reach up to 400°C. Install it on its tripod support before lighting any fires.
Do not use it under any trees or verandas because the flames can reach up to 2 meters in height.
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LIGHT THE FIRE
Do NOT use chemically-treated wood.
Do NOT use: acetone, kerosene, petrol, gasoline, or any other flammable fluids.
The first time, feed the fire with twigs for approximately 45 minutes. You may hear some crackling noises and may notice micro-cracks appearing on the tandoor’s walls. Do not panic, the micro-cracks allow the tandoor
to breathe. This phenomena is due to the tandoor’s high inner temperature and pressure.
Do not worry, the iron straps will maintain its shape and integrity.
Do not throw heavy wood into the tandoor from any significant distance as it might damage the tandoor. Instead, carefully place it inside.
Do not move a hot tandoor! Allow it to cool before displacing it.
Use heat-resistant gloves and poker to insert and remove food from a hot tandoor.
Keep children and animals away from hot tandoors.
You can add charcoal into the flames to prolong the internal heat.
Prepare a good amount of charcoal.
If you want to reload it multiple times, you can use an additional receptacle to store the embers.
Load the food once the inner walls have returned to a white colour and the fire has been extinguished.
You do not need to use water to extinguish the fire, simply close the lid and the lower, air-intake port.Do not burn yourself and never touch hot tandoor parts without heat-resistant gloves.
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POST-COOKING CLEANUP
You do not need to clean the tandoor’s inside using water or any chemical products.
Remove the ashes. Any remaining residue will burn off during your next use.
Once the tandoor has cooled, cover it with the housing.
Keep the tandoor in a dry, sheltered location. If you take good care of it,
it should serve you well for at least 10 years.
The tandoors
The tandoors
The tandoors
Some tips ...
Make sure you prepare sufficient embers if you want to preserve the tandoor’s inner heat in order
to cook several different plates.
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Don’t hesitate to use the chimney-starter. To ensure a crunchy exterior, remove the tandoor’s lid and lower,
air-intake port for 5 minutes after the food is cooked.
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If you wish to cook potatoes in a bowl, cut them into small cubes.
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In order to preserve the tandoor’s heat, make sure the lid is not removed for too long. -
You can use the tandoor even in winter-time. Make sure it does not contact water.
Do not use it in the rain and make sure to store it, in its housing, in a shelter.
If you take good care of your tandoor, it will serve you well for at least 10 years.
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You can use a trolley to move a cold tandoor. -
To perfect your tandour cooking results, use it often!
