ApplePie User Manual

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Short ues and structures that are naturally poorly
insulated (such as tents) will have a naturally weaker
draught strength than taller ues in better insulated
buildings. Some of this reduced draught can be mitigated
by ensuring the ue gases stay as hot as possible until
they exit the ue. This can be achieved using an insulated
ue system for the entire length or as much as the length
as is possible in the case of using a short single skin pipe
off the stove rst.
Once the ue becomes insulated, under no circumstances
should the ue revert to non-insulated pipe higher up.
Flue systems need to be fully self supporting via
appropriate support brackets.
In scenarios such as bell-tents, the lack of available rigid
xing points requires a suitable alternative such as a
guy-wire system or a vertical post to be rigidly xed to the
ground and positioned close to the ue. Support clamps
can then be secured to this independent post structure.
Scenario 3) Boats:
Most of the same principles apply to boats when
compared to low-height temporary accommodation -
however additional guidelines available from document
BS8511:2010 should be observed.
Generally boats are very well sealed and generally have
limited living space therefore ventilation and efcient
evacuation of the ue gases in boats are of crucial
importance.
Increased ue length and the use of suitable insulated
ue on a 4” (100mm) diameter system will help ensure
stronger ue draught strength.
Scenario 4) Domestic/ permanent dwelling
without existing chimney (using pre-fabricated
insulated chimney):
When installing into a single storey building or extension,
a minimum 3m ue height from top of stove should be
observed. In the event of bends and offsets being required,
this will weaken the ue draught and additional ue height
may need to be added to compensate.
Suitable 5” internal diameter insulated ue should be
used in this scenario, with maximum 1.5m uninsulated
stove pipe connection, either in 4”(100mm) or 5”(125mm)
diameter (using suitable 4-5” increaser at the stove outlet.
Your ApplePie stove comes as standard ready to cook
in various ways using the internal (removable) cookshelf
which has a at side for pizza cooking and a griddle side fo
steaks, griddled vegetables etc.
Cooking on here as well as on any of the optional add-on
cook options, with a bit of practice will reward you with
some amazing food and an experience unrivalled on any
regular domestic oven.
There are however more variables, specically
temperature control, which will require a little
understanding and practice.
When using the direct-rebox method with included pizza/
griddle shelf, internal temperatures will be anywhere up to
350°C - substantially hotter than a regular domestic oven,
and closer to the temperatures of a commercial wood-red
pizza oven - Food at this temperature will cook quickly!
Additional pizza stones can be used on top of the plate to
allow more even cooking of the pizza or breads.
Alternatively, wait until the rebox temperature has
reduced and breads can be cooked direct on the cast iron
plate without burning the bottom.
To prepare the stove for cooking with the shelf, rst light a
kindling re followed by four small logs (around 200grams
per log). After around 35 minutes the logs should tamp
down and break up easily when hit gently with a poker.
Once all the ame has gone and the wood burnt through,
with glowing hot embers, the rebox should be ready to
insert the shelf onto the lowest available shelf support lugs
- Wear the heat resistant glove to do this and take care to
position the shelf correctly so it is neither too far forward
nor too far back (see Figure 4.1)
Secure the door and wait 5 minutes. The cook plate should
now be up to temperature - We recommend the use of
a digital-laser-thermometer to help learn ideal cooking
Figure 4.1
Cooking