OPERATING INSTRUCTIONS
The Nectre Baker’s Oven has the firebox at the top and the oven below. Heat is directed around
the oven by closing the damper located next to the flue outlet on top of the stove. The damper
is closed when the lever is in the up position.
Necessary air for combustion is provided via two air controls. Primary air is provided via an
adjustable spindle located on the front of the firebox door, while secondary air enters via an
inlet at the top of the door allowing the air to ‘wash’ over the glass door keeping it free from
sooty deposits.
Before lighting your Baker’s Oven, ensure that the damper control is open (the control lever is
in the down position).
This appliance has been developed to burn wood only. Burn only dry, well-seasoned firewood
which has been cut, split and stacked for at least 12 months, with free air movement allowing it
to dry out. Burning wet or unseasoned wood will create tar deposits in the stove and chimney/flue
and will not produce a satisfactory heat output. In NZ, radiata pine or macrocarpa is the most
commonly available softwood species that are suitable for firewood. Other hardwood species like
eucalyptus (bluegum) can also be mixed with softwood to achieve longer burns.
LIGHTING THE STOVE
To light the stove, first, make sure that the damper is open (down position), and
the primary air spindle control on the firebox door is fully open.
Light a fire using finely chopped wood and establish it so that it has plenty of flames.
As soon as the fire is going briskly, close the damper. This directs the flames and flue
gases down the sides and around the oven.
Keep the fire burning briskly until the oven is up to temperature. NOTE: the
temperature gauge on the oven door is only a guide to the temperature in the oven.
We have found that when the gauge is reading around 100°C, the internal oven
temperature is more like 180°C. It is a good idea to use a meat thermometer when
cooking.
To add more fuel to the fire, it is advisable to open the damper (down position) before
opening the door. When the firebox is loaded and the door shut, then close the
damper (up position). This will avoid having smoke come into the room.
OPERATION WHEN COOKING:-
Always have a brisk fire using small pieces of wood that provide plenty of flames. This type of
fire will maintain an oven temperature. The hot plates may be removed using the hot-plate tool
provided to enable wok-style cooking directly on the fire.
OPERATION WHEN HEATING:-
1. Increase Heat Output
To increase the heat output from the fire, use larger pieces of wood, ensure the damper is in
closed (up position) and use the spindle tool to open the primary air inlet until the level of burning
is reached.
With the primary air spindle fully open, the fire will burn very hot, but the wood won’t last long.
For a longer burn time, reduce the amount of primary air by partially closing the air spindle.
The oven may become too hot if run in this mode continually.
2. Background heating with more extended Burn Time
For background heating and increased burn time, use larger pieces of wood, ensure the damper
is closed and using the spindle tool to close the primary air inlet. In this mode, the wood will burn
for extended periods; however, the oven temperature will drop.
