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DIANA
F E
A
B
C
D
I
Fig 1 Dimensions cooker Diana
1.3.1 Fire door and ash pan (A)
The fire door is opened by pulling the handle outwards; use the protective glove supplied with the cooker as the
handle is hot. Thin slots around the top and bottom edges of the glass door provide an airwash to keep the
glass clean.
1.3.2 Primary air flow control (B)
1
3
2
1
Fig.2
Primary air flow control
1.3.3 Stainless steel oven base plate (C)
The bottom of the oven is formed of a 4mm thick
stainless steel plate which can be easily removed to allow cleaning of the flue gas baffle and removal of any
sediment formed underneath the oven.
During operation of the cooker, the stainless steel plate must always be in the correct position, resting on the
ceramic fibre gasket so that the oven is hermetically sealed.
1.3.4 Oven (D)
The oven is heated by the flue gases that flow around it; the oven temperature is indicated on the thermometer
located in the door glass. An adequate flue draught and clean flueways are essential for maximum efficiency.
The oven is supplied with two shelves. When putting the pans into the oven, remember to allow space for the
food to rise, where applicable, to ensure a minimum clearance of 20 mm is maintained between the pan and the
sides of the oven.
The primary air flows into the bottom of the cooker
through the ash pan and the grate. Primary air is
necessary for the combustion process; it is
therefore important to empty the ash pan regularly
to prevent a build up of ash blocking the primary
air inlet. When the control is moved fully to the left,
the primary air inlet is closed; when the control is
moved fully to the right, the air inlet is opened to
the maximum.
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