Bistro Installation and Operation Manual
Questions? Call Wood Stone at 1-800-578-6836
24
May
2008
BURNER TRAY
At 6-12 month intervals, depending on the amount of usage, the tray beneath the burner should be
removed and emptied of any accumulated debris. To remove: unscrew the wing nut at the back of the
burner tray. See diagram on page 15. There should be very little debris in the tray when the appliance
is being operated properly.
Operation
FIRE PLACEMENT - WS-BH-4343-RFG-W and WS-BH-4355-RFG-W models only.
Up to 3 Lbs. of wood may be burned in the WS-BH-4343-RFG-W-(NG or LP) models only. The wood fire
is built in the cooking chamber, and must be located to the side and away from the gas burner in the
rear.
DO NOT
use the gas burner to light the wood fire as this may cause damage to the burner. Make
every efffort to keep ash and debris away from and out of the gas burner. Dispose of ash in a fire proof
container. The fire proof container should be stored in a safe area, clear of combustible construction
and materials until it has completely cooled.
General Daily Operation
The floor temperature is displayed on the controller readout.
END OF THE DAY
Push I/O button, all gas will go off, including the pilot. When the unit is turned off,
use the night door to help retain heat. The night door is placed into the doorway
of the cooking chamber.
BEGINNING OF THE DAY
Make sure the night door is removed. Push I/O button and turn the radiant flame
to its highest setting. You should reach the desired cooking temperature within
two hours, however warm-up may take longer if the floor has cooled to room tem-
perature. Use the flame height knob to control the amount of heat in the cooking
chamber.
CLEANING
1.
As needed (twice per hour), use the floor brush to sweep stray food debris to
the doorway,where it can be easily removed with a dough cutter or spatula.
2.
As needed, swab the deck using a damp (not wet) rag wrapped around the floor
brush.
