TYPE 9100-HEU 07/2014 7
Igni ion
When firing the cooker for the first time make s re that the room is well ventilated as some vapo r
can be prod ced d e to b rning off of the transit s rface protection and oil.
Before starting a fire open the fire box doors and check if the grates are clean. Place the paper on
the grate with a layer of some dry small soft wood kindling and then a layer of larger size ones.
Before lighting p t the ignition flap into open position (Drawing 6) and open the air intake control
to let air nder the grate (Drawning 4).
The cooker canno be used wi hou a wa er pump connec ed o he domes ic cen ral
hea ing sys em o preven damage o he hea exchanger caused by overhea ing. The
pump should be already in opera ion when s ar ing he fire!!!
Once the wood is b rning close the fire door and when the fire is well-established add more wood.
When the fire is in hot flame add more solid f el. Make s re not to insert too m ch f el. Contin e
adding the f el at reg lar intervals (abo t 25 min for b rning on the pper grate and 45 min for
b rning on the lower grate).
The average f el cons mption is 3 – 4 kg of f el per ho r. Adding of f el shall be done man ally
or by means of a s itable shovel. F ll comb stion can be vis ally easily checked: no heavy smoke
can be seen rising from the chimney (except the time immediately after stoking p).
If yo add half the amo nt of f el every thirty min tes and perform grating at the same time, the
comb stion performance will improve.
The performance of the cooker can be reg lated by letting air nder the grate. Occasionally clean
the grate with help of a poker. If the cooker emits smoke after f el is added, close the air intake. It
is possible to se the whole fire box for fire. Make s re that f el does not spill o t of the fire box. If
the dra ght or the wind conditions are poor se f el in smaller pieces as appropriate.
Cooking on he Appliance Hob Top
The range above the comb stion chamber is designed for fast cooking. With the described set
operation, 2 litres of water in a pot with flat bottom of a diameter of 180 cm with a lid sho ld start
boiling in 15 min tes.
D ring cooking watch o t for boiling over. If it happens, remove as m ch of the spillage
immediately and when finished cooking clean the remainder sing a damp towel, detergent and
finally sing a dry towel. If the dirt bakes in, it is more diffic lt to remove later. From time to time
(depending on the freq ency of operation) wipe the range down with vegetable oil.
In the area above the oven the range has a lower temperat re - this part of the range is s itable
for slow cooking and for keeping food warm. Use pots with a flat bottom for best res lts.
Baking and Roas ing
Prior to baking or roasting, the oven sho ld always be pre-heated. To pre-heat the oven q ickly
b rn small pieces of wood. The smoke flap sho ld be p t into baking position and the air intake
control on f ll open. The necessary temperat re can be reached in abo t 30 min tes. We typically
recommend starting baking in abo t half an ho r after that, when the thermal delay (lag) of the
thermometer after the temperat re in the oven is minimal. The temperat re in the oven and th s
the best baking res lts co ld be controlled by the right q antity of f el, and the air intake f lly
opened.
For niform baking the food sho ld be t rned aro nd halfway thro gh the process.
