Home Comfort Range (1934) - Properly Setting Up & Operating
This week we promised to bring you some information concerning how to properly setup and operate your Wrought Iron Home Comfort Ranges. On page 28 of the manual / cookbook it states, "Any Home comfort range set up in the open with only three joints of straight pipe, will bake and do all kinds of cooking to perfection.
It goes on to say that such expressions as "My stove will not draw; fills with soot; will not burn; will not bake on the bottom," are invariably the result of poor fuel or defective chimney flue.
The best chimney flue is a clean, straight one, not less than 9 inches in diameter, without defective joints and built higher than any other point of the house or obstructions. Should not have an Arch over its top, nor be used for any other purpose.
If there are any other openings, they should be tightly closed. Whenever possible, smoke pipe from Range should include at least one elbow to prevent rain falling direct into range. When two or more joints of pipe are used from the elbow to the chimney, the smoke pipe should have a rise of 1/2 inch, or more, to the joint. Sometimes smoke pipe is carelessly pushed too far into chimney flue, shutting off draft.
No. 1. Before starting a fire always see that the fire-box and ash pan are clean. Lay the fire with dry kindling or other fuel. Open direct damper by pushing back damper rod on the right side or base-pipe. Open draft door underneath the fire door, or pull the ash pan slightly forward. Light the fire, and after it is well started pull the damper forward, closing it. The direct damper should remain open ONLY when starting fire.
No. 2. The oven door should be closed tight and the oven thoroughly heated before attempting to bake. The length of time required for perfect baking is governed entirely by conditions, which can be ascertained after a few trials.
The correct operation of drafts will insure quick service, abundance of heat and economy in fuel. The opening or closing of the fire door or the draft door, ash pan, lids or damper in pipe -- if any -- will serve this purpose.
No. 3. At least once a week scrape accumulated soot and ashes out of the soot door directly underneath the oven. This requires little time -- improves baking and protects the range.
Empty the ash pan at least once a day. cold air circulation underneath the grate and back of fire linings, as provided for in "Home Comfot" ranges, will preserve them indefinitely -- provided ashes are not allowed to accumulate, which will reflect heat to them causing serious injury and printing proper draft to range.
No. 4. Protect the range form Dampness. Openings, if any, in roof or around smoke pipe should be closed. In extreme cold weather we advise the reservoir being emptied at night, to prevent injury by freezing.
These directions, if followed, insure perfect operation and preservation of "Home Comfort" Ranges.
It also stated, "For your information: the life of your range (like any other household or farm equipment) depends on the care you give it. Keep you range in a dry place, free of soot and ashes to prevent a formation of creosote, and wipe off the top and other parts liable to rust with a dry oiled cloth after every meal."
Next week we will bring you some information concerning "Chimney Construction" and the most common faults in construction and care of chimneys.
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