Bread Baking Stone in Tandyr (Камень для выпечки хлеба в Тандыре).


Not for online sale. Call to the store for assistance

Out of stock


Dimensions and weight:
diameter – 21 cm
thickness – 2.5 cm
weight – 2.3 kg

Brief instruction:
Preparation and use.
Wipe the entire surface of the stone with a damp cloth before first use.
We strongly recommend not to immerse the stone in water, and also not to wash it under running water! In the case of a stone in water before use, it must be dried in its natural environment.
Having laid a dry stone on the stack, immerse the construction in a tandoor. Warm up the stone for 30 minutes.
It is possible to lower a stone both in already heated-up tandoor, and during warming up.
Attention! Warm stone is not allowed.
After the stone warms up, put baking on it and bake in tandoor until cooked.
For convenience and safety, use a wooden spatula to put or remove pastries from the stone.
Before use, it is recommended to pre-lightly sprinkle the blade and stone with flour.

Cleaning and care.
Allow the stone to cool. The remains of flour or burnt food are removed with a dry cloth, either by carefully scraping with a knife or a dry / slightly damp washcloth of medium hardness.
Only wipe the stone with a dry or damp cloth and in no case soak it in water!
Due to the fact that the stone is made of clay with the addition of fireclay, which are natural natural materials, after long and repeated use, dark places from the burnt dough may appear, or small irregularities and scratches on the surface, which is NOT a reason for complaint, such a color change the structure of the surface in no way impairs the properties of the stone and does not affect its function.
Precautionary measures:
DO NOT oil the stone; DO NOT dishwasher safe; Do NOT use detergents. Do NOT immerse in water.
We wish you a pleasant use and a lot of delicious pastries!