.

Traditionally clay ovens are preferred for cooking due of several advantages. Primarily cooking in earthenware imparts a special taste to food because of the natural properties of clay which includes its slow cooking characteristics. Such taste and flavour is not possible in ordinary metal utensils now used for cooking and therefore even today special provisions are made in households and restaurants for cooking in clay utensils.

Cooking in earthenware requires special arrangements mainly supply of distributed source of heating. Traditionally meals are cooked outdoors by using burning wood or charcoal as the source of heat.  Often holes are dug in the ground where the earthen pot is placed over wood or charcoal which is then ignited. The process is cumbersome and also leads to the production of a lot of smoke, fumes and bad smell. These added with the long time taken for preparing the fire to reach a state which is optimum for cooking and the hazards associated with use of open fire have made the process unpopular.

Therefore there is a need of an oven that can provide simple and fast cooking but at the same time gives food the same flavour and taste as achieved using earthenware , that’s why

Altannur was invented

WAY OF MAKING MANDY –

- Fallow  steps in caution

- Turn oven on ans set thermostat to 250 deg. And timer to 120 min.

- Prepare meat and put the spices you wont , cleane the rice  and put it in rice pan and cover rice with  water

- 2 cmm above  rice 

- Notice  the temperature dial , when it reaches 150 deg. Put the rice pan inside and put the meat on the net and

- put it on the pan and put small pice of fat on the edge of the net so some fat will fall down on the hot sand and

  cover the oven  and use some wet cloth around the cover

- Set timer to 120 min. and after 90 min open the cover and check and if you wont more will done cover it again   

   And keep it for some time

- After that take the meat and rice and try the wonderful taste and I hope you enjoy it

- After the oven cools down remove and replace the sand that absorbed the fat not all sand dirty sand only

WAY OF BAKING

- Heat for one hour on 250 degrees so the walls of clay get hot

- Mix wheat with water and prepare your dough and shape it as you like and put meat or cheese or plain put the

  Spices as you like , hold the dough and wipe the surface going to stick to the clay wall by little water and stick 

  To the clay wall and cover the oven and after 20 min. open and check and take out using tools supplied with

  The oven , if some of the dough sticks to the walls , after you finish raise the temperature of the oven and

   cover for 10 min , then remove the sticked dough by any brush , always keep the oven clean .

YOU CAN USE THE OVEN AS A GRILL TO .

For more   info. Please call mobile 0505643913  / 6543260 / 6559381 / fax 6992904

Size & Price:

Big   : H. 92cm.  W. 73.5cm.  L. 75.5cm.  ( oven dim. 42cm ) . ( 110kg.) (220 v. 2400 w. )Price:2000SR. jeddah and after disc. 1750 SR and 1900 SR if sent outside jeddah inside saudi arabia

small: H. 77cm.  W. 53.5cm.  L. 55.5cm.  ( oven dim. 32cm ) . ( 51 kg ) (220 v. 1200 w. ) Price:1000SR. jeddah and after disc. 850 SR and 950 if sent outside jeddah , inside saudi arabia  

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