Heartland 2603 用户手册

23

Learning how to most effectively control the oven temperature 

takes some time and experience. As a general rule, the stove 

should be at the charcoal stage of the combustion process 

before the oven is ready for cooking.

refer to this interior oven thermometer. 

Ovens vary in temperature from top to bottom and side to 

side. The only accurate check on oven temperature is an oven 

thermometer placed along side food being roasted or baked. 

See page 29 if your door thermometer needs adjustment.  

 

1.  You will find that once the stove has about 4” (10.16cm) of 

red hot coals in the firebox, it will have reached ‘equilibrium’.

2.  Equilibrium means that the entire stove and chimney 

system is heated and running at a fairly constant 

temperature.

3.  At this point, you may load a new charge of wood following 

the procedure for ‘reloading’. Allow the stove to regain its 

momentum—igniting the new charge. Keep bell dampers 

dampered down to allow a steady slow flame.

4.  The oven temperature can be controlled by moving the 

oven damper slide. In the closed position, the oven will 

get warmer, and cooler when you open it.

5.  Remember the effects of the changes in the damper 

position are not instantaneous on the oven temperature.

6.  Ideally your stove will perform best if it is left running 

constantly, keeping the entire system warm. Depending 

on your wood and chimney conditions it would typically 

take three or four charges of cord wood to establish a 

good base for oven cooking, meaning 1 1/2 to 2 hours 

before cooking from a cold start.

7.  Always load a new charge of wood to a glowing hot coal 

bed about 4” (10.16 cm) deep. Waiting too long to load 

a new charge means that the dampers will have to be 

opened, to get the new charge burning well. This results 

in extreme temperature swings and will make cooking 

difficult. Your objective is to maintain the coal bed and a 

constant heat.

8.  Occasional ‘tending’ or stirring may be required. Keeping 

these principals in mind and with a little experience, you 

will find cooking to be easy and trouble-free.

9.  Woodstove cooking methods are as diverse as their 

owners—there is no right or wrong way, only, in time, 

your way.

10. Remember by opening the oven damper there is less 

resistance on the flue and a hotter faster fire will result. 

The cooking surface directly over the firebox will typically 

get hotter in this configuration.

11.  Always open the oven damper before opening any firebox 

doors or lifting the key plate. Wait momentarily before 

opening the doors to allow the smoke in the oven chamber 

to be drawn up the chimney to avoid backpuffing.

Maintain  your  stove  properly.  The  benefits  in  superior 

performance and safety are well worth the time.

Rotate base for use as 

a hanger.