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In inclined position, shaking grate arm is removed and after that shaking grate is
pulled out through the charging opening.
Then shaking grate support is lifted and pulled out. After that, integral parts of the
grate can be positioned, in reverse order, in the upper position. In the upper recess,
shaking grate arm shall be moved to the cook-stove front and lifted through ash
compartment in such a way that grate tooth is locked in the opening on shaking
grate arm.
4.2
SUMMER COOKING
During warm days, solid fuel cook-stove is mainly used for cooking.
Oven door is kept closed. It is best to use a pot with thick bottom and appropriate lids.
4.3
WINTER COOKING
During colder days, solid fuel cook-stove is mainly used for space heating. In order to
cook more quickly, use dry wood.
Heating flap must be closed and air control maximally opened. After the cooking is
completed, air control shall be positioned at location designated for the nominal heat
capacity.
4.4
BAKING CAKES AND ROASTING MEAT
For baking the cakes and roasting the meat, uniform distribution of heat is required. In
order to achieve this uniformity and sufficiently high temperature, the oven must be
closed, as well as heating flap, depending on the type of baking. In addition, oven should
be preheated. If the cook-stove is heated to desired temperature, put whatever you want to
bake into oven.
Do not let creation of very strongly glowing embers. Instead, continuously add small
quantities of fuel.
High cooking utensils should be placed in lower compartment (rack) of the oven. All the
cakes having that shape should be baked at moderate temperatures.
When baking flat cakes and baked goods, both compartments can be used. In such case,
somewhat higher oven temperature is recommended.
For roasting meat, significantly higher temperature is required than in tha case of baking
cakes. Therefore, preparation time (preheating) is somewhat longer than when baking
cakes.
