3
When adding fuel, slightly open the door of the firebox without pulling out flue gases, in this manner you will avoid having
flue gases in the room.
The rated heating capacity is achieved when you put the next fuel quantity and you adjust:
Fuel
Fuel quantity
Time of
combustion
Adjusting the primary air
Cleaved wood
1,88 kg
2 short logs
1,0 h
Degree 6 mm
Make sure than you never put more wood or briquettes than what is really required for the rated capacity of heating.
The above indicated fuel quantity must not be exceeded because this may cause overheating of the stove.
Only natural dry wood or brown coal briquettes may be used according to the regulations on emission protection. The
wood being used must be dry (humidity residual, 20%). This is usually the case when wood is stored for two years in a dry
spot where there is good ventilation. Wet wood has low calorific value and causes soot deposits in the flue channels and in
the flue. Wood with treated upper surface (coated, painted, veneered and impregnated), plywood, waste of any kind (waste
from packaging), plastics, paper, rubber, leather, textile etc. must not be stoked.
The combustion of such materials pollutes the environment and it is prohibited by law. Besides this, damages of the flue
may also occur. In this case, all kinds of guarantee by the manufacturer cease. Unfavorable conditions and insufficient
draught in the flue my cause obstructions so the flue gases are not entirely taken away. In this case you should create
draught as a decoy in the flue. If this measure does not create draught in the flue, than it is not allowed to use the stove for
safety reasons.
Note: Better usability of fuel, thereby better heating of space is established by slightly or completely opening the oven
door.
COOKING
COOKING DURING SUMMER
During warm days, the stove on solid fuel is used mainly for cooking. The oven door is kept closed. The best is to use a
pot with a heavy bottom and a corresponding cover.
COOKING DURING WINTER
During cold days, the solid fuel stove is used mostly for heating of rooms. In order to cook faster, use dry woods.
The heating flap must be closed and the air regulation must be maximally open.
After you finish cooking, you should put the air regulator in a position denoted for rated heat capacity.
BAKING COOKIES AND BAKING PASTRY
For baking cookies and baking pastry, evenly distributed heat is required.
In order to achieve this evenness and sufficiently high temperature, the oven must be closed with a closed heating flap,
depending on what is being baked, the oven must be heated in advance. It the stove has heated up to the desired
temperature, but what you plan to bake inside the oven. Do not let creation of very strong ember, you should rather frequently
add fuel in small quantities.
Put high baking molds in the lower groove of the oven. You should bake all cookies with such shape on a moderate
temperature. For flat cookies or pastry, both grooves may be used. During this, we recommend slightly higher oven
temperature.
For baking pasty you need importantly higher temperature than when baking cookies. Hence, the time of preparation
(with prior warming) is necessarily a bit longer.
STOKING IN A TRANSITORY PERIOD
At outdoor temperatures above 15°C, on the basis of low transporting pressure, small fire in the flue is created. This
creates more soot in the flue channels of the stove and the flue. Increase the inflow of primary air and make more frequent
ember burning and more frequently add small pieces of cleaved wood in order to reduce the soot in the transitory period.
MAINTENANCE AND CLEANING OF THE STOVE
Regular maintenance and care such as cleaning of the stove, the flue channels and flue extension is important for safe
operation, thriftiness and preservation of the stove value.
Maintenance of enameled surfaces of the stove is recommended only in cold state.
The stove is cleaned with clean water and soft towel and in specific cases, with soap as well.
The cleaning intervals depend mostly on the use of fuel, the period of use of the stove and the manner of its use.
Unnecessary creation of dust may be avoided, if the following sequence of cleaning is maintained:
*
Removal of the cooking plate and thorough cleaning of the same outside.
*
Cleaning soot deposits from the upper side of the oven and in parts where flue gases pass.
*
Placing the plate.
*
Opening of the protective cover for cleaning (below the oven door) and removal of the cover.
*
Removal of soot and ash with a partitioning sheet metal.
*
Removal of soot and ash from the stove bottom.
*
Tightening the cover at the front side and closing the protective cover.
NOTE: During stoking of the stove, make sure that the door glass of the firebox does not become smoky. Smoke is
created due to bad combustion, for many reasons.
