Kamado en céramique
Générique
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.
Caractéristiques
Avantages
- 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
Inconvénients
- 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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Réglages de cuisson pour ce four
Basé sur un pâton de 250 g — modifiez la taille de la tarte pour voir comment une croûte plus ou moins épaisse modifie la cuisson.
Kamado en céramique
400°C
400°C
100sPas de thermostat supérieur — réglez la chaleur via la flamme ou la position, ou mesurez le dôme. Toujours modélisé.
Gratuit avec un compte Pandough — enregistrez votre four et profitez de réglages optimisés à chaque cuisson.
Kamado en céramique est un four Kamado, atteignant jusqu'à 400°C, extérieur, alimenté par charbon de bois, diamètre intérieur de 46 cm, pesant 90 kg, capacité de 1 pizzas, et chauffe en 40 minutes. 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. Avantages : 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. Inconvénients : 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.