Mandi barrel size 55 liters (original golden mandi barrel)

Mandi barrel size 55 liters (original golden mandi barrel)

From the manufacturer

Product Description

Mandi barrel pot

Advantages:

The medium (55 liters) 1500 watts is sufficient for 6 to 7.5 kilos of meat or chicken. It contains 3 mesh shelves. A mobile mandi barrel that works with electricity or gas, with the possibility of infusing flavor with wood and embers during the entire cooking period. Gas is used only in open areas and trips, and electricity is used in closed areas and the house, the inner wall Sanitary ceramic coated. Good thermal insulation and easy to clean. It is easy to use and safe, and the method of closing is easy, semi-hermetic and safe, as it allows the escape of fumes with the speed of completing food and browning meat or chicken. Easy to transport, it is light in weight, has sturdy wheels, and is suitable in size

The dimensions of the oven are net 50 * 50 * 57, and the weight is 17 kg

made in Türkiye

Two-year agent warranty

Mandi cooking methods

Before starting to explain the best way to cook mandi using our oven

The following note should be taken into account

The working principle of an electric or gas oven is continuous and permanent heat, not a limited heat that decreases with time, as is customary in the traditional way (the hole inside the ground).

Hence the presence of some fumes rising from the oven is very normal

As it is known to everyone, the time for rice to be cooked is faster than the time for meat or chicken to mature

We put an insulating layer of sheet iron at the bottom of the rice cooker to reduce direct heat on it

There are two ways to cook mandi

The first:

Put rice, meat or chicken in one go

You must check the quality of rice

There are varieties that can withstand more water without affecting the toasting or kneading of rice

There is an unbearable quality

Therefore, this method requires that the amount of rice used be as large as possible, and therefore there is more water in it that helps the meat or chicken to ripen at the same time as the rice is cooked.

the second :

It is the best way we recommend to our customers to cook mandi, especially when the quantity is small

To avoid burning an amount of rice, it is necessary to cook in two batches

The first batch, the meat is lowered, and the rice cooker is placed in it with water only for half the total cooking time, let us assume an hour

The meat is steamed, and then for the other half of the period, the rice is placed in the same water previously used to benefit from the meat fat and complete the rest of the cooking.

Thus, the meat and rice are cooked with each other, as we know that the rice is cooked before the meat, and thus no part of the rice will burn.

Electric cooking time

Depending on the quantity, but on average for chicken from an hour and a quarter to two hours

And meat from two hours to two and a half hours - temperature 180 to 200 degrees

Gas cooking time

Depending on the quantity, but on average for chicken, from an hour to an hour and a half

And meat from an hour and a half to two hours

Bearing in mind that the oven temperature is higher on gas, but the oven must be operated for at least 20 minutes to raise its temperature before placing the food