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Further adjustments to the air control may be made later on if necessary. Never reduce
the air intake to Position 0 while logs are still burning. This will cause incomplete
combustion (creosote), risk of explosion, and soot on the glass.
Once the door is closed and burning correctly, the stove does not require supervision.
The RAIS Malta Series was developed to an optimal thermal output of 23,900 BTU/hr (7 kW) with a
water content of 18%, which corresponds to about 4½ lbs wood/hour. If the fire is fed more than
recommended, there is a danger that the stove will be overloaded and might discolor. Over firing
is unnecessary and will void the warranty.
Check for a Proper Burn
For a proper burn, the inside of the firebox and the glass panel should be free of soot, and
the ashes in the bottom should be light gray (not black). To allow more air in to the heating
chamber, pull out the air control handle.
For normal operation the air control handle should be set at Position 2. However, if the
wood is burning too quickly, you can adjust (push in) the air control handle.
To ensure a proper and safe combustion, there should be bright and lasting
flames/embers. Don't let the wood smolder. Do not close the air inlets completely
during normal usage.
Cooking
You can both cook and bake in your RAIS stove. Learning how to control the oven heat in
a wood stove is a matter of trial and error. Your RAIS stove comes with an oven
thermometer, which helps in the learning process.
For most baking needs, bring the temperature up to 300-400°F (150-200°C). If the oven
temperature gets too high (above 425°F (220°C)), op en up the oven door for a few
minutes. Always protect the soapstone liner with foil.
Frozen dishes such as pizzas can be put directly in the preheated oven without first
defrosting.
The top portion directly above the oven can serve as a warming area for plates or coffee,
or even for rising dough.
Each cook will discover what works best for his or her particular stove.
Bon Appetit!
Firewood
Specifications
Only burn wood that has been seasoned for at least one full year (2 years is best!). If the
wood has not been "seasoned" or dried, much of the energy of the fire will go into
