Kamado de cerámica
Genérico
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.
Especificaciones
Ventajas
- 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
Desventajas
- 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
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Ajustes de horneado para este horno
Basado en una bola de 250 g: cambia el tamaño de la tarta para ver cómo una corteza más gruesa o fina afecta al horneado.
Kamado de cerámica
400°C
400°C
100sSin dial superior — ajusta el calor con la llama o la posición, o mide la bóveda. Sigue siendo modelado.
Gratis con una cuenta de Pandough: guarda tu horno y obtén ajustes a medida en cada horneada.
Kamado de cerámica es un horno tipo Kamado, alcanzando hasta 400°C, exterior, alimentado por carbón, 46cm de diámetro interior, con un peso de 90kg, capacidad para 1 pizzas, y calentándose en 40 minutos. 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. Ventajas: 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. Desventajas: 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.