4
Instructions for use
appropriate length (approx. 22–30 cm)
so that they can lie flat on the bed of
embers. If you store your wood outdo-
ors, it is best to cover it.
Examples of fuel values of different
woods
Fuel type / number of cubic metres per
1,000 litres of oil
Oak Beech Ash
Birch Elm
Common
spruce
7,0
7,0
7,2
8,0
8,9
10,4
Chimney fires
In the event of a chimney fire – which
often results from incorrect operation
or protracted firing with moist wood
– close the door and shut off the se-
condary/start-up air supply to smother
the fire. Call the fire department.
Regulating the airflow
Primary airflow is added using the pri-
mary airflow control on the door (Fig.
1) and secondary airflow using the
handle above the door (Fig. 2).
Turning the handle fully to the left or
right closes or opens the secondary
airflow.
The primary airflow is opened by
turning the control located on the ash
collector door (see Fig. 1) by 180º.
Turning the control a further 180º will
close the primary airflow.
Fig. 1
Open
Closed
First firing
The stove has been treated with a heat-
resistant coating which hardens at a
temperature of approximately 250
ºC. This hardening process causes the
production of smoke and malodorous
fumes, so the room must be very well
ventilated.
During the first firing, which should
be carried out using approximatly 1,6
kg. of wood, the stoking door must
be left slightly open and must not be
closed until the stove is cold. This is to
prevent the sealing rope sticking to
the stove.
Fuel
Your new stove is EN approved for
firing with wood fuel. You must there-
fore only burn clean, dry wood in your
stove. Never use your stove to burn
driftwood, as this may contain a lot
of salt which can damage both the
stove and the chimney. Similarly, you
must not fire your stove with refuse,
painted wood, pressure-impregnated
wood or chipboard, as these materials
can emit poisonous fumes and smoke.
Correct firing using well seasoned wood
provides optimal heat output and maxi-
mum economy. At the same time,
correct firing prevents environmental
damage in the form of smoke and em-
missions and also reduces the risk of
chimney fires.
If the wood is wet and inadequately
seasoned, a large proportion of the
energy in the fuel will be used to
vaporise the water, and this will all
disappear up the chimney. Thus it is
important to use dry, well seasoned
wood, i.e. wood with a moisture
content of no more than 18%. This is
achieved by storing the wood for 1–2
years before use. Pieces of firewood
with a diameter of more than 10 cm
should be split before storing. The
pieces of firewood should be of an