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Table 2
Table 3
Type of fuel /
fi ring mode
Rated heat output
(~20 Pascal)
Primary air
Secondary air
Beech wood / shal-
low fi ring
6
max.
Beech wood / full
fi ring
6
max.
Lignite briquettes /
full fi ring
6
min.
Type of fuel /
Mode of fi ring
Adding of fuel
Burning time
Beech wood /
shallow fi ring
approx. 2,3 kg
(2-3 pieces of
fi rewood)
approx. 60 min.
Beech wood /
full fi ring
approx. 3,8 kg
(4-5 pieces of
fi rewood)
approx. 60 min.
Lignite briquet-
tes /full fi ring
approx. 5,6 kg
approx. 120
min.
Adding Fuel
• Add more fuel according to the table (see air supply settings).
• Turn primary air supply for the required heat output.
• Adjust secondary air supply for the required type of fuel.
When adding fuel we recommend:
1. short intervals (every 30-50 minutes)
2. small pieces of fi rewood
Air supply settings
Table 2 shows the recommended settings for the air supply (after the opera-
ting temperature has been reached). The indicated values for the settings are
approximate values. The setting of the air slider that suits the heating require-
ments of the room is established by experimenting. See Table 3 to learn more
about the recommended amount of fi rewood to be added and burning times.
Heating
When only embers are left on the grate, new fuel should be added evenly over
the whole grate. To do so, spread the embers evenly over the grate and then
more fuel can be placed on top.
Fuel fi lling level
Please note that your stove should only be fi lled up to the secondary air vents
at the side walls and the rear wall of the combustion chamber and not above
the air vents of the upright grate behind the combustion chamber door, as this
would obstruct the air fl ow in the combustion chamber. On stoves with viewing
windows this will result in soot deposits and darkening of the glass (ceramifi -
cation, not covered by warranty). In any case, this will lead to incomplete and
ineffi cient combustion and subsequently to low effi ciency with all appliances.
Cooking
For cooking change the operating mode to cooking
. Cooking is best done
on a hot but not red-hot stove plate. Overheating is synonymous with wasting
of fuel. The highest stove plate temperature is in the immediate vicinity of the
heat exchanger (above the boiler thermometer). This area is therefore ideally
suited for rapid initial cooking. The edge zones with lower temperatures can be
used for slow cooking or keeping warm. You are best advised to use pots with
a thick, fl at base and a fi tting lid.
Baking and Roasting
Set the operating mode button to
. For baking and roasting, evenly distri-
buted heat is needed. To achieve this evenness and a high enough tempera-
ture, the oven must be preheated to the temperature that suits the food to be
baked, with the start-up fl ap closed. When the oven has reached the required
temperature put the items to be baked inside. However, do not let the fi re burn
too fi ercely; only add fuel in small quantities. The desired temperature in the
oven can be achieved by adjusting the supply of the combustion air (secon-
dary and primary air regulator). Place high cake tins on the rack in the bottom
groove. Cakes in tins can be baked at a moderate heat (180 – 200º). A baking
tray with fl at cakes or biscuits can be put in using either of the grooves. In
this case increasing the heat to 200 - 220º is recommended. For roasting much
higher temperatures are needed, preheating is essential.
Heating in between seasons
When outdoor temperatures are above 15°C, it may occur that due to low chim-
ney draught the fi re does not burn very well. This will result in an increased
build-up of soot in the fl ue passages of the appliance and in the chimney.
To reduce the build-up of soot when heating in between seasons, increase
the primary air supply, poke the fi re more often and add fuel more frequently
(smaller pieces of wood).