La Nordica Giulietta X [22/88] Use of the oven if present

VIOLETTA X / GIULIETTA X / ISETTA EVO / ISOTTA EVO / VIOLA EVO / ISOTTA FORNO

22 1195300

10. NORMAL OPERATION

After having positioned the registers correctly, insert the indicated hourly wood load avoiding overloads that cause anomalous stresses and

deformations (according to the instructions on paragraph TECHNICAL DESCRIPTION). You should always use the product with the

door closed in order to avoid damages due to overheating (forge effect). The inobservance of this rule makes the warranty expire.

For safety reasons the door of the appliances with constructive system 1, must be opened only for the loading of the fuel or for removing

the ashes, while during the operation and the rest, the door of the hearth must remain closed.

The appliances with constructive system 2 must be connected to their own ue. The operating with open door is allowed under supervision.

cause overheating and then damage the stove. You should always use the appliance with the door closed in order to avoid damages due

to overheating (forge effect). The inobservance of this rule makes the warranty expire.

The adjustment of the registers necessary to reach the rated caloric yield with a depression at the stack of 11 Pa 12 Pa (1,1 mm 1,2mm

of column of water) is the following one: see chapter TECHNICAL DESCRIPTION. The appliance works as an intermittent operating

appliance.

Besides the adjustment of the air for the combustion, the intensity of the combustion and consequently the thermal performance of the

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

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 different 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.

10.2. OPERATION IN TRANSITION PERIODS

11. SUMMER STOP

After cleaning the hearth, chimney and hood, totally eliminating the ash and other eventual residues, close all the doors of the hearth

and the relevant registers; in case you disconnect the appliance from the chimney you must close its openings in order to let work others

possible appliances connected to the same ue.

We suggest performing the cleaning operation of the ue at least once per year; verifying in the meantime the actual status of the rope

seals, which cannot ensure the good operation of the equipment if they are not in good condition and are not making a good seal! In this

case the seals must be replaced.

In presence of dampness in the room where the stove has been placed, we advise you to put absorbent salts into the hearth.

If you want to keep for long the aesthetic look of the cooker it is important to protect its internal walls in row cast iron with neutral Vaseline.