ALWAYS DE-ASH BEFORE RE-FUELLING.
Open the ashpit door to give access to the ashpan (See
Fig. 9).
In winter, this may be as much as three times daily
depending on weather severity.
Cooker usage governs the frequency of re-fuelling.
NOTE: DO NOT ALLOW ASH TO ACCUMULATE IN
THE ASHPAN UNTIL IT TOUCHES THE UNDERSIDE
OF THE BOTTOMGRATE BARS OR THEY WILL
QUICKLY BURN OUT.
Ensure the ashpan is fully home otherwise the ashpit
door may not close and lock completely.
Leaving the ashpit door open will cause the fire to ‘run
away’ and may cause damage if left unattended.
The best results can be obtained by using machined
base utensils. The hottest part of the hotplate is
immediately above the fire, the other end being for
simmering.
The circular plug in the hotplate (near the flue chamber
end) is for flue cleaning and must not be removed for
cooking.
Keep the hotplate clean with a wire brush.
NOTE: TO OBTAIN OPTIMUM HOTPLATE
PERFORMANCE FOR FAST BOILING OR HOTPLATE
COOKING, FUEL THE FIREBOX TO THE BOTTOM
EDGE OF THE FIREBOX APERTURE TO A
HORIZONTAL LEVEL.
WARNING: THE COOKER TOP PLATE SURFACE
AROUND THE HOTPLATE WILL BECOME HOT
UNDER USE AND CARE MUST BE OBSERVED.
PLEASE REFER TO THE INSTALLATION
INSTRUCTIONS REGARDING MINIMUM
CLEARANCES TO COMBUSTIBLE SURFACES AND
MATERIALS.
The correct adjustment of the spinwheel and flue
chamber damper to obtain the oven temperature required
varies with the chimney draught, and can be found only
by experiment. The following is a suggested method
only, and may need modification to suit local conditions.
Suppose an oven temperature for roasting is desired,
and that the cooker is idling.
Thoroughly de-ash the fire as described in the respective
paragraph, and re-fuel. Set the flue chamber damper to
No. 3 setting and open the spinwheel as described under
‘COOKER CONTROL’.
As soon as the fire produces flame, close the flue
chamber damper. Do not allow the fire to run away.
The temperature of the oven should now rise steadily.
When it reaches a point about 30°C (50°F) below that
required, close the spinwheel to approximately one turn
open. Thereafter control the temperature of the oven by
adjusting the spinwheel.
NOTE: THE METHOD SHOULD PROVE SUCCESSFUL
IN ALMOST ALL CASES, BUT IF CLOSING THE FLUE
CHAMBER DAMPER CAUSES THE FIRE TO SMOKE,
IT SHOULD BE OPENED GRADUALLY UNTIL THE
SMOKING STOPS.
To reduce top heat in the oven adjust the cooker/boiler
damper knob gradually away from symbol ‘C’. The oven
may be cleaned with a stiff wire brush, when it is very
hot.
OVEN TEMPERATURES:-
HOT
220°-260°C (400°-500°F)
MODERATE
150°-200°C (300°-400°F)
SLOW
90°-150°C (200-300°F)
It is not possible to control this oven, but during the
course of roasting, sufficient heat input permits
simmering of dishes that have been taken from the
roasting oven.
OVEN TEMPERATURES:-
Idling 95°C min.
During cooking - 135°C max.
During the cooker idling periods, the oven is ideal for
heating plates and keeping food warm.
Following a prolonged shutdown of the appliance,
perhaps after the summer break, ensure the flueway is
free from obstruction prior to re-lighting.
The appliance flueways should be checked on a regular
four weekly basis, and cleaned if necessary.
Prolonged soot formation may result in flueways
becoming blocked and could give rise to the release of
carbon monoxide, a poisonous gas into the room.
Failure to ensure clean flueways, flue pipes and
bends may lead to emission of dangerous gases and
an inferior performance from your appliance.
Cooker Flueway
- Allow the fire to burn out, open the
flue chamber damper to its maximum and remove the
flue chamber door.
Turn the cooker/boiler knob to ‘C’.
Brush the soot or fly ash from the flue pipe allowing it to
fall onto the top of the oven. (See Fig. 11).
Remove the hotplate plug and push the deposits forward,
into the firebox. (See Figs. 12 & 13).
Boiler Flueway
- Set the cooker/boiler damper knob to
‘H’ and remove boiler cleaning cover in top plate adjacent
to boiler thermostat control knob.
Lift out exposed boiler cleaning plate and brush near
boiler flueways up and down allowing debris to fall into
DE-ASHING
USE OF THE TOP ROASTING OVEN
USE OF THE HOT PLATE
6
Check with pointer
reading on oven
door thermometer.
USE OF THE BOTTOM COOKING
OVEN
FLUEWAY CLEANING
