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Tandoor made of chamotte mass at a temperature of burning over 1000 degrees Celsius. Steel rim-bending with elements of forging.

Design features tandoor:

The vertical arrangement of skewers, temperature uniformity, the process of cooking is not done on the coals, but due to strong heat transfer wall, which allows for quick and uniform prozharivaniya and maximally preserve the juiciness of the original product.

Getting Started tandoor:

At the first heat of the tandoor ignition should be raised gradually. Remove the top cover with large skewers. Lay the dry wood inside the body to fly no more than 2 / 3 of oven. Kindle oven, without closing the lid. Set the operating temperature is determined visually, roughly about 1 hour (on the inner walls of smoke should disappear, ie they must be clean). Close the top cover and ash pit.

At the maximum allowed heating the appearance of hair cracks do not affect the operation of the furnace. Before placing the meat make sure that there is not burnt wood, coals should be based on a thin layer on grates or under them.

Cooking in the tandoor:
Close the top cover and ash pit, hang skewers with meat, close the small cover. Siepen prozharivaniya adjusted by pumping air into the tandoor (ash-pit, a small upper lid). The cooking process takes place due to heat inside the oven, which ensures uniformity prozharivaniya, juiciness and taste of the high shashlyka.Protsess preparation is determined empirically (approximately first boot is ready in 12.9 minutes). 

Additional Information:
Along with a shish kebab in tandoor can bake the whole bird, fish, fowl, leg of lamb, rabbit, vegetables, mushrooms, and so on.