Instruction Manual

Page 10
500IH-I05-020320
LONG TERM SHUTDOWN
If the cooking stove is to be shut down for long periods i.e. during summer
months or if the appliance is in a second home that is not used all the time,
precautions should be taken to avoid damage from condensation and corrosion.
First ensure that the cooking stove is fully cleaned and all ash removed. The
ovens and hotplate can then be treated with a light coating of flax oil to help
prevent moisture damaging the surfaces. The air control is to be left in the open
position (Figure 5), the doors slightly ajar, and the bolster lid left raised to allow
for ventilation.
FIREWOOD AND THE WOODBURNING PROCESS
Seasoning and Storing Firewood
Wood, which has recently been cut and is still full of sap and water is known as
"green" wood.
Green wood will generally burn poorly and inefficiently, because it can have over
50% water in its cells. It may be hard to light, smoulder, not put out any heat
and cause more than the usual amount of creosote to build up in your chimney.
So your aim should be to dry the wood out to below 20% moisture content, this
process is called seasoning. As the name implies, you should store your wood
for a season or so, while it dries, but there are things you can do to speed up
seasoning by cutting the wood now rather than just before you use it.
Wood is composed of bundles of microscopic tubes that were used to transport
water from the roots of the tree to the leaves. These tubes will stay full of water
for years even after a tree is dead. This is why it is so important to have your
firewood cut to length for 6 months or more before you burn it, it gives this
water a chance to evaporate since the tube ends are finally open and the water
only has to migrate a small distance to escape. Splitting the wood helps too by