Teplota a čas pečení pro styl Keramické kamado
Pandough odhaduje výchozí bod pro neapolský styl při hydrataci 60%: vzduch 400 °C, pečicí povrch 400 °C a čas přibližně 90 sec–2m 7s. Jedná se o modelové odhady pro tuto pec, nikoli o specifikace výrobce.
A thick-walled ceramic kamado running charcoal with the dome shut. The ceramic behaves like a small masonry oven: slow to charge, then extremely stable, holding 350 to 400C with the deck barely moving between bakes. The one thing it will not do unaided is protect the base, because the fire sits directly below the stone. A heat deflector or an inverted second stone is not optional here, it is the difference between a leoparded base and a black one.
Známé také jako: Kamado, Ceramic grill, Ceramic kamado, Egg grill, Keramikgrill, Grill ceramiczny, Kamado ceramico, Kamado cerámico, Kamado céramique, Keramische barbecue, Kamado cerâmico, セラミックグリル, 카마도.
- Ceramic mass keeps the deck steady bake after bake
- Reaches 400C, close to true pizza-oven territory
- Holds usable heat for hours on a single load of charcoal
- About 40 minutes to charge the ceramic before the first bake
- Burns the base without a heat deflector between fire and stone
- Heavy, expensive and permanently outdoors
- Specs here are typical values, not your specific kamado
- If the base browns too quickly, check the cooking surface temperature and let it cool before the next pizza. Use less dusting flour, which can burn on the hot floor.
- Give the deck the full 40 min. Air temperature lies. The stone is slower.
- Bake on a stone, not the grate. Direct charcoal will torch the base.