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Learning how to most effectively control the oven
temperature takes some time and experience. As a
general rule, the stove should be at the charcoal stage of
the combustion process before the oven is ready for
cooking.
The temperatures established on both the cooking surface
and in the oven are determined by three primary things:
1. The amount of draft in the chimney. As the spinwheel
air intake is opened, more air gets into the firebox
resulting in a hotter, faster fire.
2. The position of the flue damper. This will affect the
temperature of the firebox.
3. The amount of wood in the firebox and at what stage
of the combustion process it is at.
Save These Instructions
Keep the manual available for future reference. The
manual is an important part of the stove. If the stove is
sold, deliver the manual to the new owner along with the
stove.
The quality of the installation (especially the chimney
connector and chimney), and the quality of the fuel being
burned will affect the performance of the stove, but the
most important factor is the way the stove is operated.
With the help of this manual, you will learn how to
effectively heat and cook with the stove. Be sure to read it
entirely, including the terms of reference and function.
The Artisan is listed for burning wood only. Do not
burn other materials or garbage.
Successful stove top and oven cooking will result from
using a heated stove and baking the fire to retain the heat
required. Do not try to cook on this stove immediately after
lighting the fire.
The correct adjustment of the spinwheel to obtain the
oven temperature required varies with the chimney draft,
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 stove is idling:
Thoroughly de-ash the fire as described in the user
section, and re-fuel. Set the flue chamber damper to
halfway and open the spinwheel full. As soon as the fire
has become red all through, close the flue chamber
damper. Do not allow the fire to become white hot. 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. When using the oven, best
results will be obtained by gradually modifiying the size of
the fire, and using only one or two logs at re-fuelling. Once
heated, a cast iron oven will lose heat very slowly. Fast
cooking on the hotplate will require a big fire.
The oven may be cleaned with a stiff wire brush, when it
is very hot. Do not touch the oven - wear oven mitts.
The adjustable flue chamber damper is for reducing the
chimney draft. The line markings on the flue chamber
enable the best settings to be repeated to suit the
chimney. These settings can be found only by
experimenting as every chimney set-up is different. Set
the flue chamber damper fully open after re-fuelling and
re-set to position that has been found by practical
experience to give the best results.
Use of Stove Top Cooking
The cast iron top provides an excellent large surface for
doing griddling, frying, basting and simmering. Cooking
directly on the hotplate is not recommended. A cast iron
cooking vessel with a flat bottom is recommended.
When getting used to cooking on the hotplate, remember
that the surface is cast iron and will retain its heat for a
long time after use.
The hottest part of the hotplate is immediately above the
fire. The heat will gradually decrease towards the flue box,
with the other end being suitable for simmering.
The circular plug in the hotplate (near the flue box end) is
for cleaning the flueway and MUST be in place during
operation.
Keep the hotplate clean with a wire brush.
Continuous use of the oven with the hotplate covers down
may result in discoloration of the hotplate and the chrome
covers.
WARNING: The stove top surface around the hotplate
will become hot under use. Care must be observed.
Do not hang combustible material over the handrail
during use.
Cooking Instructions
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