ChilliP-A5-Manual-2020-Download

DE-ASHING

De-ashing is carried out by using a poker to make the ashes fall into the ash pan

for safe removal. When burning solid fuel it is necessary to de-ash daily, this allows

combustion air to ﬂow up through the fuel. Solid fuel burns better with an up-draught.

SAFETY

Always use the glove provided when opening the doors of the stove.

Your stove has not been designed to run with the door open, it should therefore be

kept shut except when refuelling is carried out.

3.h Cooking on a Penguin

ALL MODELS: The top surface of all of our stoves (the top plate) is hot and can be used

to boil a kettle or warm up a small saucepan. You will require ﬂat bottomed kettle or

pans. If you plan to use it regularly you will want items with a heavy bottom. Place on

shelf provided (never direct on over ﬂoor).

COOKER MODELS: All our cooker models have an oven box above the stove. Do not

place cookware directly on to the oven bottom. If cookware is placed on the oven

bottom the lower layer of food will burn. If you plan to cook on it regularly consider rear

ﬂuing the stove. There is a small rectangular cut out at the rear of the oven box, this is a

vent for cooking smells.

The oven temperatures are completely dependent on the ﬁre below, the fuel used

and how it is maintained. Cooking over ﬁre is one of the oldest methods of cooking

but one of the least familiar to most people. When you begin using it, it will involve

trial and error. Once the ﬁre has been established for 20-30 minutes you can acheive

temperatures between 140-280°C. 140-180°C is the average for a nicely established,

medium ﬁre, with fuel glowing. Longer, slower cooking is easier to achieve. Always

begin with a familiar well-tried recipe and compare the results with what you would

normally expect from your usual cooker, then adjust accordingly.

You can purchase an oven thermometer to monitor the oven temperature. You can

also purchase a stove pipe thermometer. Be aware that a stove pipe thermometer will

not give you the oven box temperature but the ﬂue temp. However, what it will do is

indicate how steady the temperature is and any rises and fall in it. It has the advantage

that you can see this while you are cooking. The ﬁre should always be well established

before you begin so you can be more sure of getting a steady temperature. The usual

precautions apply as with all applying heat to any food item. Ensure that food is

throughly and safely cooked. Always check the centre of the food, use visual checks.

Use a meat thermometer if you are unsure. If in doubt do not consume.

CARE OF THE OVEN BOX: The oven box is a steel chamber with an oven door. It may

arrive with a thin spray coat of paint over the internal surface. This is just to preserve the

steel surface in storage and transit. The heat of the ﬁre will burn o waste food that falls

onto the oven box interior, any deposits can be scraped o. Check periodically that the

vent is clear and that the rope seals are sound.