Stanley Range Cooker

dande67

Hi

I have installed a Stanley Super 90solid fuel. It smokes a lot when I light it. I have used Coal, wood and a Board na Mona fuel for ranges and stoves.

I also can't get the oven above about 170. I have read there is a damper to switch the heat to Oven. I can;t see one on mine. I have the damper on the top and one under the fire box.

I have never used a range before so I'm completely new to their workings

Thanks

my3cents

Firstly is the oven thermometer on the door actually working correctly? Just fire it up then cook something that you know needs a particular time and see if it cooks correctly.

There can be two dampers one over the top of the oven in the middle plate and the other just to the right of the cleaning door for the chimney/back of the oven. Do you have these?

Is this range just for room heat and cooking or does it also hear water and or rads?

Have you cleaned the flue around the oven? This needs doing weekly and if not done you get to a point where the oven hardly heats?

How big a fire are you making in the fire box, for cooking you need a good fire with the fire box more than half full of coal. You can use wood but its more of a knack and needs much more attention and feeding for cooking in the oven.

The nearest manual for this stove the you can still get is for the Stanley Erigal found here http://www.waterfordstanley.com/stanley-extras/technical-manuals/stanley-range-cooker-manuals and this is the manual for the non boiler model http://www.waterfordstanley.com/media/2051264/errigal-sf-manual-040216.pdf. Ignore the fancy extras on the picture the stove itself is very similar.

dande67

Thanks for your response. I don't think I have the fire high enough. As regards the smoking cleaning out the top bonnet has solved that problem.

Thanks again for your help

dande67

I'm using it for heating and cooking. I have a small kitchen so I don't have room for any other cooking applience

Tiercel Dave

Can you locate two dampers, one to control the direction of the 'fire' and another to control the oven.
When lighting the range open the damper that lets the fire directly through the bonnet to the chimney. This will allow those parts to warm up quickly and improve the draw when the the damper is closed, after 10 to 15 minutes, I'd say. Keep the oven damper open 'till you reach a high temp and then try to regulate it to keep it steady. Always feed the fire before it needs it. If the 'box' is half full top it up and don't let it go too low. Coal gives great heat but can be very severe on the castings, good quality turf or logs will prolong the life of the range.....

my3cents

I wouldn't try and put anyone off using coal in a range, only thing to avoid is fuel with a high petroleum based contact like pet coke. We've used ovoids for many years with no detriment to the stove. After about 10 years hard use I did a major strip down overhaul on our Erigal (had an issue with rust rather than fire damage and I also needed to replace the firebricks) and if you can't do it yourself their are companies that will do the work. The firebrick, boilers and other parts are still available one place to look is http://dineensales.com/CookerParts.aspx .

dande67

Thanks again for your replies to my range rookie questions. I have the damper under the fire box. I thought this was to adjust the airflow to the fire. I cleaned out the bonnet this morning and that sorted out my smoking problem. I had cleaned out the rest of the range but never thought to clean out the bonnet until I read my3cents post.

I used coal when I first got the range but since then I have moved to using these Bord na Mona stove and range nuggets and wood.The wood is good for cooking as it produces a good flame where the nuggets are good to keep the stove hot. I think my oven isn't getting hot enough because my fires aren't big enough

The range was sitting in a neighbours shed for a number of years so it probably is worth stripping down and servicing.

my3cents

dande67 wrote: »

Thanks again for your replies to my range rookie questions. I have the damper under the fire box. I thought this was to adjust the airflow to the fire. I cleaned out the bonnet this morning and that sorted out my smoking problem. I had cleaned out the rest of the range but never thought to clean out the bonnet until I read my3cents post.

I used coal when I first got the range but since then I have moved to using these Bord na Mona stove and range nuggets and wood.The wood is good for cooking as it produces a good flame where the nuggets are good to keep the stove hot. I think my oven isn't getting hot enough because my fires aren't big enough

The range was sitting in a neighbours shed for a number of years so it probably is worth stripping down and servicing.

If there is nothing wrong with it physically then don't bother stripping it down its a lot of messy work and you need about 20kg of fire cement to put it all back together.

There were a load of models without any of the "flaps" on the top of the oven but those without still work with a decent fire.

Essentially the flue gasses should have a way of getting around the oven to heat it. These areas get blocked up and need cleaning. From the back of the bonnet you should be able to clean down the back of the oven. From the right most round access rings on the top of the stove you can clean down the right hand side of the oven. Finally you pull the crap out by opening the little access strip that is covered up by the oven door when its closed while at the same time cleaning under the oven.

Give those areas a good stiff brushing and a scrape (but don't pull at anything too hard there normally a small baffle under the stove oven that is better not yanked out but its not that important).