4
To move the grid from the lower to the upper position, the grid is pushed backwards and lifted. In the inclined position,
remove the lever of the shaker and then remove the grid through the space for loading.
Afterwards, the carrier of the grid is lifted and pulled out. The mounting parts of the grid can then be placed in the upper
position in the reverse order. The lever of the shaker is led to the frontside of the stove in the upper duct and lifted up through
the space for ash so that the tooth of the grid is blocked in the opening of the shaker lever.
4.3.1.
COOKING IN THE SUMMER
During hot days, the solid fuel stove is used mainly for cooking. The oven door is kept closed. It is preferrable to use a pot
with a thick bottom and an appropriate lid.
4.3.2.
COOKING IN THE WINTER
During cold days, the solid fuel stove is used mainly for heating rooms. For faster cooking, dry firewood is used. The
warming flap must be closed and the air control opened to the maximum.
When cooking is completed, the air control should be placed to the marked position for the nominal heating capacity.
4.4.
B AKING C AKES AND RO ASTING
Baking cakes and roasting require evenly distributed heat.
In order to achieve the evenly distributed and sufficiently high temperature, the oven must be closed with the closed
warming flap and, depending on the type that is baked, it should be heated in advance. If the stove is heated to the desired
temperature, put what you are baking in the oven. Do not allow creation of very strong embers, but constantly add fuel in
small
quantities. Place high cake moulds into the lower groove of the oven. All cakes that have such a form
should be baked at a moderate temperature. For flat cakes and pastry, you can use both grooves. For this, slightly higher
temperature is recommended.
For roasting, you need a significantly higher temperature than for baking cakes. Thus, the preparation time (heating in
advance) is somewhat longer and necessary.
4.5.
FIRING THE STOVE IN THE TR ANSITION PERIOD
When the outside temperatures are above 15
o
C, based on the small transport pressure, a small fire occurs in the
chimney. This fire creates more soot in the stove flue pipes and the chimney. Increase the supply of the primary air and poke
the embers of the fire and refill fuel (small pieces of split firewood) more frequently in order to reduce the soot in the
transition period.
5.
MAINTENANCE AND CLEANING OF THE STOVE
Regular maintenance and care, such as cleaning of the stove, stove flue pipes and chimney extensions are very important
for safe work, cost-effectiveness and keeping of the stove value.
Maintenance of enameled surfaces of the stove is recommended only when the stove is cold. Clean the stove with clean
water and soft cloth, and in special cases with soapy water. Cleaning intervals mainly depend on the use of fuel, on the
length of time in which the stove has been used and the manner of use. Unnecessary creation of dust may be avoided if the
following order of cleaning is observed.
* Removing the hob and its thorough cleaning outside.
* Cleaning the soot and deposits on the upper side of the stove and the places through which the flue gases pass.
* Installation of the plate
* Opening the protective cover for cleaning (below the oven door) and removal of the cover
* Removing soot and ash from the partition sheet
* Removing soot and ash from the bottom of the stove
* Fastening the cover on the front side and closing the protective cover.
5.1.
OPENING FOR CLE ANING
Fig. 6
There is a cover (Figure 6, item 13) behind the protective cover of the opening for cleaning. The cover is fixed with one
butterfly screw on the front side of the stove and in order to clean the inside of the stove, it should be removed. Before
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