Table of Contents
Advertisement
DAILY OPERATION
At the start of the day, the Tandoor will need to be heated
for approximately 60–90 minutes at full flame height with the lid on�
Set the Temperature Control Knob to its highest setting: 5.
Once the chamber is at the desired temperature, typically 620 °F–650 °F, remove the lid completely for the cooking
day� Temperature can be determined using the optional Fluke Hand Held IR Thermometer (see the Tools and
Accessories section of the Wood Stone website)�
Set the Temperature Control Knob to the cooking temperature range:
1.3–1.5� This should maintain a good cooking temperature for breads
and proteins� The Temperature Control Knob can be adjusted the
appropriate heat setting, depending on cooking style� Note that settings
may also vary slightly depending on gas type (NG or LP)�
Heat is managed exclusively through the use of the Temperature Control Knob.
Do not operate the unit with the lid on, except during heat-up or overnight.
Partially covering the opening with the lid while cooking will damage the top of the Tandoor.
Heat damage caused by operating the Tandoor with the lid partially on
The use of ceramic briquettes, or seasoning the chamber, is unnecessary and will void the warranty.
SKEWER INDEX RING
The Tandoor comes standard with a stainless steel Skewer Indexing
Ring� It sits atop the opening with the tabs facing down� With the ring
in place, skewer spacing and orientation can be easily maintained� The
ring can be removed if you like when preparing Naan bread�
M0054.05 APRIL 2017
An ongoing program of product improvement may
require us to change specifications without notice.
12
PG
OF
16
DAILY OPERATION
Tandoor CE Installation
and Operation Manual
will not be covered by the warranty.
Skewer Index Ring
WOOD STONE CORPORATION
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Temperature
Control Knob
Heat-up setting
Temperature
Control Knob
Typical cooking
flame setting
+1.360.650.1111
TEL
E-MAIL
woodstone-corp.com
+1.360.650.1166
FAX
info@woodstone-corp.com
Advertisement
Table of Contents
