Napoleon 70025 - Tempering Your Salt Block; For Cold Foods; For Hot Foods

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TEMPERING YOUR SALT BLOCK
Tempering of a salt block is very important in order to avoid cracking,
breaking or shaering. For best results, this process should be
performed slowly and carefully before the salt is used for any cooking
or grilling. Though the blocks normally tend to develop cracks during
heang, slow heang will help to avoid breakage.
• Place the block on the boom rack of the oven on the
lowest heat seng around 150 °F (65 °C). Once the oven
temperature reaches low heat, allow the block to remain at
this temperature for about 15 minutes.
• Gradually increase the temperature of the oven 100°F
(37 °C) degrees at a me allowing the block to remain at
each heat seng for roughly 15 minutes to an hour before
increasing the temperature each me.
• Connue the tempering process unl your block has
reached 550°F (280°C) degrees, then turn o the oven and
allow the block to cool slowly, with the oven door closed,
unl the block is completely cool (room temperature).
Popping and cracking noises are normal when heang a
salt block.
• It is common for salt blocks to develop visible cracks while
heang.
FOR COLD FOODS: No heat tempering is required to use a salt
block in this manner. Place salt slab in the refrigerator for one hour
to chill or freeze.
The slab will retain its temperature for quite some me. Once it’s
chilled you can serve salads, fruits, vegetables, sushi, ice cream and
desserts right on the salt block.
FOR HOT FOODS: Be sure to heat your salt block slowly. Once the
salt block is hot, place your food on the block; it will cook, sear, and
season your steak, lamb, sh, shrimp, etc. to perfecon.