Bedienungsanleitung La Nordica Romantica 4.5 (Seite 28 von 88) (Deutsch, Englisch, Französisch, Italienisch, Spanisch)

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device is inuenced by the stack. A good draught of the stack requires a stricter adjustment of air for combustion, while a poor draught

requires a more precise adjustment of air for combustion.

To verify the good combustion, check whether the smoke coming out from the stack is transparent.

If it is white, it means that the device is not properly adjusted or the wood is too wet; if instead the smoke is gray or black, it signals that the

combustion is not complete (it is necessary a greater quantity of secondary air).

WARNING: When fuel is added onto the embers in the absence of a ame, a considerable amount of fumes may develop. Should

this happen, an explosive mixture of gas and air may form, and in extreme cases an explosion may occur. For safety reasons it is

advisable to perform a new lighting procedure with the use of small strips.

USE OF THE OVEN IF PRESENT

Place the smoke controller in the position USE OF THE OVEN (see chap. TECHNICAL DESCRIPTION)

Thanks to the air ow for the combustion, the temperature of the oven may become remarkably aected. A sucient ue of the chimney and

of the channels, well cleaned for the ow of burning smokes around the oven are fundamental for a good cooking result. Thick cakes and big

roasts must be introduced in the lowest level. Flat cakes and biscuits must reach the medium level. The upper level may be used to heat or grill.

The oven pan and the chrome plated oven grille may be located on dierent plans (see chapter Technical Description - ACCESSORIES).

When cooking food with high humidity, cakes with fruit or fruit itself, water of condensation will be produced. During the cooking process

some water vapour in the form of drops of condensed water can deposit onto the top and the side of the door. It is a physical phenomenon.

By opening the door briey and carefully (1 or 2 times, or even often in case of longer cooking times) you can let out the steam from the

cooking compartment and reduce condensation signicantly.

OPERATION IN TRANSITION PERIODS

During transition periods when the external temperatures are higher, if there is a sudden increase of temperature it can happen that the

combustion gases inside the ue cannot be completely sucked up.

The exhaust gases do not come out completely (intense smell of gas). In this case, shake the grating more frequently and increase the air for

the combustion. Then, load a reduced quantity of fuel in order to permit a rapid burning (growing up of the ames) and the stabilization of

the draught. Then, check that all openings for the cleaning and the connections to the stack are air-tigh. In case of doubt, DO NOT operate

the product.

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La Nordica Romantica 4.5 Seite 28

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