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17
ANZÜNDEN
Vor dem Anzünden Feuerrost reinigen und die Schlitze von Asche und
Holzresten befreien.
Ziehen Sie zum Anzünden die Anheizklappe, damit der Rauch nicht durch den
Herd geleitet wird, sondern das Ofenrohr zügig erhitzt, so dass der Schornstein
den notwendigen Zug entwickelt. Dies dauert ca.
15-20 Minuten.
Verwenden Sie trockenes und klein gehacktes Holz.
Verwenden Sie ggf. im Handel erhältliche
Feueranzünder. Warten Sie einige Minuten und
fügen Sie dann weiteres Brennmaterial hinzu.
Verwenden Sie bei den ersten zwei Ladungen Holzsscheite mit einem
Durchmesser von maximal ca. 3 cm, immer unter Beachtung der
Maximalbefüllung.
Verwenden Sie zum Anzünden kein Zeitungspapier, da dies die Produktion von
Flugasche fördert und somit eine häufigere Reinigung des Herdes und des
Schornsteins erforderlich macht.
17


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