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3.3. Operation:
Only operate the appliance with the firebox
door shut. Normal appliance operation is with
the doors fully closed and the direct draught
control (ref. C, figure 8) closed.
Combustion is achieved through the control of
the primary-secondary air (ref. E and ref. F,
Figure 8). Experience will tell you the best
position the air inlet should be in.
To get the most out of your cooker we would
recommend the following:
Max O
Cooking:
Min C
Max C
Baking
Min O
Max O
Heating
Min C
O= open
C= closed
Max= maximum
Min= minimum
Up= up
Do= down
3.4. Fuel load.
To load fuel, wait until the wood has become
hot embers and slowly open the door to
prevent smoke exiting into the room and then
add another 2 logs.
The cooker will operate better with sustained
combustion so several logs with a diameter of
between 10 and 16 cm is better.
For longer combustion periods, use thicker
logs.
When the firebox is loaded, close the loading
door.
O
O
Up
C
C
Do
O
O
Up
C
C
Do
O
O
Do
C
C
Up
3.5. Ash removal.
Open the loading door and move the embers
around with the aid of a scraper so that they
fall through the grate.
The ash should be removed at least once a day
by scraping the ashes through the grate and
into the ash pan.
Ensure the ash pan is emptied regularly and
never allow the ash to build up in the pan.
Always use a heat resistant glove to remove
the ashes from the grate and take precaution
when emptying the ash pan in particular if the
ashes are still hot.
3.6. Characteristics of the hob.
The cooking hob is constructed from
polished cast iron. The left hand section of
the cooking hob is situated above the
firebox and will give the highest cooking
temperature. The right hand side of the
cooking plate is the cooler cooking
section. We do not recommend that food
is placed directly onto the cast iron
cooking hob.
Top surface enameled
Internal cooking
area polished
Figure 11
Flue socket cover
Cleaning cover
12
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