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Gandara

	ADVANTAGES • Short cooking time, even up to several minutes, thanks to a very high and evenly distributed temperature (of approx. 350 -400 degrees centigrade) inside the oven. The right temperature inside the oven is maintained regardle of weather conditions such as wind, rain, and even frost and snowfall. • Tandoor guarantees a number of possibilities for dish preparation by baking, cooking or smoking various types of meat, fish, vegetables, seafood, bread and even pizza. • Shortened baking time and the very high temperatures mean that in the case of dishes such as meat, its pores are quickly closed, keeping their juiciness inside, while guaranteeing perrect crispness on the outside. • The baking/cooking process does not require constant control all one needs is to count down the time for the respective dish. • Thanks to the quick and even baking and cooking processes, the dishes retain their volume and weight, and above all, many valuable nutrients, rendering the food healthier. •The food is also healthier it is not exposed to live fire and smoke, produced by burning fat that melts, during cooking. • Unlimited oven lifetime - used properly it will last at least a dozen years. Safe for health and the environment because it is made of chamotte. • Tandoor, is also a decorative device that will fit beautifully with a terrace or a restaurant.
FIRST FIRING #1 Before firing, remove the upper cover and open the lower opening. When firing the Tandoor for the first time, it is important that the temperature inside the furnace increases gradually, i.e. only a small amount of wood (1/3 volume) or charcoal (up to 1/5 of its volume) is placed inside. At the end of the burning of the specified amount of fuel, add another batch of wood or charcoal up to max. 2/3 of the volume of the tandoor and fire it again. As a result, the temperature of the oven walls will gradually increase without causing excessive cracks in the furnace structure.
	FIRST FIRING #2 The tandoor will reach the right temperature once its inner walls turn white. The entire firing and heating up procedure usually takes approx. 40-60 minutes. One should bear in mind that when firing the tandoor for the first time, noise may be heard in the form of bangs or shots, and the user need not worry about it because it is a natural process of expansion of damp clay and the oven gets rid of moisture from its walls in this manner. It is also a natural phenomenon during the first firing that cracks will appear on the oven, but these, in no way, form a threat to the safety of people in the vicinity or the functionality of the tandoor, and after it cools down, they will be almost imperceptible.
WARNING! The oven heats up to very high temperatures and may scald when touched, avoid contacting it with unprotected body parts. Use heat-resistant gloves for handling. Never attempt to extinguish the oven with cold water. Always put the fuel into the oven gently, do not throw wood in with force. Due to the large differences in temperature between the oven and external conditions, the thermometer may become wet for the time the oven is cold, once it is fired again, the moisture will disappear.
	Dimensions Tandoor volume[gal]: 25.89 Total height[in]: 40.16 Diameter[in]: 24.41 Inlet diameter[in]:12.60 Wall thickness[in]:2.76 Weight[lbs]: 286.60 Number of people it can be used to simultaneously prepare a dish for: 20

With Tandoor you will get a set accessories you need...

			Heat-resistant gloves Grate for meat or vegetables skewers
			Built in thermometer Poker Dustpan