Operating Instructions for
The Vermont Bun Baker
Save These Instructions
Please read this entire manual before you install and use your new room heater. Failure to follow
instructions may result in property damage, bodily injury, or even death.
The Vermont Bun Baker is distributed by Vermont Woodstove Company a division of: Vermont
Marble, Granite, Slate & Soapstone Company. The unit is manufactured by Pecan Engineering
Pty. Ltd out of Australia. We import the Bakers Oven into the United States and have named the
stove The Vermont Bun Baker.
The Vermont Bun Baker 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.
Before lighting your Vermont Bun Baker ensure that the damper control is properly located so that
it closes and swings open. The damper is open when the control lever is in the down position and
closed in the up position. Also ensure that the steel inspection panel in the bottom of the oven is in
place (not to be confused with the oven tray).
To light your cooker, first make sure that the damper is open and the air spindle control (the
spindle control is opened and closed to control the rate of the burn) on the firebox door is also open
to its full extent. 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 200 degrees Fahrenheit, the
internal oven temperature is more like 350 degrees Fahrenheit. 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 before
opening the door. When the firebox is loaded, close the door and then close the damper. This will
avoid having smoke coming into the room.
For cooking, always have a brisk fire using small pieces of wood that provide plenty of flames.
This type of fire will maintain the oven temperature. For heating and longer burn time, larger
pieces of wood can be used and the spindle control closed off. The oven temperature will drop
when in this mode of operation.
