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 The Big Bambu |
Cooking the Boo |
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Posts: 19 08/23/2008 01:40 |
The smoking lamp is lit
I'm setting up my shop and I need to make a choice about the oven. High heat for a short time or low heat for a long time ? |
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aparramoure |
#1 | |||
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Posts: 1446 08/23/2008 07:11 |
350 degrees for 7-8 minutes..
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matsoberg |
#2 | |||
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Posts: 265 08/23/2008 07:28 |
380 degrees for 8 -9 minutes, including turnovers and rolling (my oven requires that) A minute or so longer for a darker tone.
// Mats |
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john channer |
#3 | |||
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Posts: 621 08/23/2008 11:09 |
It's always been my impression that if you don't bring the cane up to above 375 degrees and hold it there for a certain amount of time then you
haven't brought about the change you want, you've just got the cane hot and dried it out some.
john |
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jayhake |
#4 | |||
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Posts: 158 08/23/2008 11:13 |
I think it very much depends on your oven. Each works a bit different in regards to heat retention/loss when open and other things. Best thing to do is run
some tests. Run a bunch of strips through at around 350 or so for different times, varying from about 5 minutes to about 12-14. Then observe the color and
break test them to see the effect. You can quickly find the right formula for your particular oven. You will be amazed at how quickly over cooking will weaken
the cane.
Also worth reading is Wolfram Schott's article "Bamboo in the Laboratory," which gives some excellent insight into the effect heat has on the cane. |
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Titelines |
#5 | |||
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Posts: 1311 08/23/2008 11:22 Admin |
Like Jay says, it depends on your oven. I have a PID controlled convection oven, and use Harry's fixtures. I start with the strips bound to the fixtures in a cold oven, bring the oven up to 360 degrees, hold it for 30 minutes, and then drop the oven the oven temp to 225 degrees and time it for an hour as soon as I reset the set temp. The keys here are that it's a PID controlled convection oven, and using the fixtures, which ensures a consistent, even heat throughout the length of the strips. Mark
Si vis pacem, para bellum.
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