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ash pan regularly. The ash in contact with the firebox riddling grate may cause damage to the
grate.
Start the fire with a small amount of crumpled newspaper and well-seasoned dry
kindling. Set the air control to fully open position and pull the damper rod handle (pos. 154)
outwards.
At outdoor temperatures above 15 °C there might be some problems with the firing due to
insufficient negative pressure within the chimney (poor draught). In that case, try to achieve the
sufficient negative pressure by firing the chimney directly.
Never use spirit, petrol or similar fuel to start the fire. Do not keep inflammable liquids near
the cookstove.
Keep the firebox door always firmly shut, except when reloading the cookstove.
The cookstove should be regularly cleaned and inspected by a chimney sweeper or
some other qualified person.
The chimney, the flue channels and pipes shall be cleaned at least 6 times a year.
Clean the cookstove with maximum caution and only when completely cooled down.
Remove and clean the top plate and flue pipe. Brush off the soot built up on the internal
walls and, by means of a special scoop, take the ash and soot out through the hole below the
oven door. Prior to proceeding with the cleaning, remove the oven door as follows:
• Fully open the oven door - Figure 1A
• by means of a screwdriver, push the hinge pin locks fully upwards, in the arrow
direction - detail "A"
• put the door in the ajar position, pull it out from the hinge holder in the arrow
direction - Figure 1B
• to replace the door, insert the hinge pins back in the respective slots, push the
hinge pin locks downwards
Clean and inspect the cookstove every time after a prolonged suspension of operation.
To control the flame add fuel as necessary and control the air supply by means of the air
control knob installed on the firebox door. Minimum output (low flame) is achieved by setting
the air supply to minimum.
In case of overload (flame too high), set the air control to minimum and wait for the flame
to abate gradually.
When using the oven, particularly for bread and other leavened dough baking, proceed
as follows:
17
Figure 2
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