The Hotplate; The Oven; Overnight Burning; Riddling - Stanley Errigal Installation And Operating Instructions Manual

THE HOTPLATE

Use the hotplate and the cooking-top of the range
for boiling simmering, frying, grilling, braising, etc.
Best results can be obtained by using flat bottomed
utensils. The lacquer which was applied to protect
the surface-ground hotplates will burn off. Keep the
hotplates clean with a wire brush. Over a short peri-
od you will quickly adapt to the best ways and
means of using the cooker-top in order to obtain
utmost satisfaction and efficiency.

THE OVEN

When the oven is required for baking, roasting, or
casseroling, open the oven dampers (Part No. 63)
and the spin-wheel (Part No. 58) until the oven
thermometer (Part No. 74) shows a temperature of
about 25 C below that required. Then adjust the
oven damper (Part No. 63) to reach the required
temperature without exceeding it. A little practice
will soon show how much adjustment is necessary.

OVERNIGHT BURNING

The correct setting for the spin-wheel (Part No. 58)
and the oven damper (Part No. 63) for overnight
burning can be found by experimenting. The
following routine should give the requirement. (If it
does not, the spin-wheel or the damper can be
closed more for another attempt). Open the spin-
wheel (Part No. 58) a quarter of a turn and close the
oven damper (Part No. 63) to one quarter of its max-
imum opening. Lightly riddle the fire bottom bar and
re-fuel with logs until the firebox is full. In the morn-
ing open the spin-wheel (Part No. 58) and oven
damper (Part No. 63). Lightly riddle the fire. When
the fire is burning well, top up with logs.

RIDDLING

Open the ashpit door (Part No. 3). Use the
operating tool (Part No. 30) to lightly move the
bottom grate (Part No. 41) to and fro. Empty the ash
pan (Part No. 70) as required. Always close the ash-
pit door tightly.

FLUE CLEANING

Open the oblong hot plate (Part No. 19). Remove
the simmering/oven hob cleaning cups (Part No.
15), open the direct damper (Part No. 14). Brush
deposits on the oven top into the fire box, brush
downwards the deposits in the space both behind
and at the side of the oven. Remove the cleaning
door (Part No. 59) from below the oven door (Part
No. 2). Rake the deposits through from underneath
the oven towards the front and out through the
cleaning aperture in the cooker front (Part No. 1) into
a container.

CHIMNEY CLEANING

Inspect the chimney connector frequently. Tap the
connector with your finger when the pipe is cool. If
you hear a dull echo, the pipe may need cleaning.
Disassemble the chimney connector and clean the
sections. Replace corroded pipe sections, the
fitting of a slip-joint in the stove pipe makes the
dismantling easy for cleaning and inspection of
chimney and stove.
When inspecting a masonry chimney, start at the
clean-out door, normally found in the basement, at
the base of the chimney, or on the outside. If the
chimney does not have a clean-out door it must be
inspected and cleaned by removing the stove from
the chimney.

USE OF TOOLS

Fig. 17

VITREOUS ENAMEL CLEANING

General cleaning must be carried out when the
stove is cool.
If this stove is finished in a high gloss vitreous enam-
el, to keep the enamel in the best condition observe
the following tips:
1. Wipe over daily with a soapy damp cloth,
followed by a polish with a clean dry duster.
2. For stubborn deposits a soap impregnated
pad can be carefully used on the vitreous
enamel.
3. DO NOT USE ABRASIVE PADS OR OVEN
CLEANSERS CONTAINING CITRIC ACID
ON ENAMELLED SURFACES. ENSURE
THAT THE CLEANSER MANUFACTUR
ERS INSTRUCTIONS ARE ADHERED TO.
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Cup Lifter