Spons' Household Manual / A treasury of domestic receipts and a guide for home management

by Unknown

Close-fire Ranges or “Kitcheners.”—This is the form of cooking-ranges now in general favour, and under ordinary circumstances very satisfactory results are obtained both in efficiency and economy.

Close-fire ranges are made in various forms, the smaller and medium sizes generally having an oven on one side and a boiler on the other, the fire being situated between. The larger sizes are also made like this if desired, but more generally they have one or more ovens On each side of the fire, the boiler (either high or low pressure, or steam) being placed at the back of the fire. This is the most economical arrangement, as the boiler then utilises the only space that cannot be used for anything else. The ovens of these ranges are invariably heated by means of flues; a flue is a passage by which the flame-heat and products of combustion pass from the fire to the chimney, and a flue is so constructed that the heat in passing is caused to impinge upon the under surface of the hot plate, upon the oven, and upon any part or surface where heat is needed. Fig. 69 (in section) will acquaint the reader with the general arrangement of a close-fire range, such as is at present in use. The oven, it will be noticed, is heated by means of a flue passing over down the outer side and under the oven, and an oven of this description is known as a “Leamington” oven, as it is the arrangement that was first introduced in what is known as the “Leamington range.”

The Leamington range was first made (in Leamington) some 30 years ago, and with at the time such a vast improvement upon the cooking apparatus then in use that it has remained in favour up till the present day, and it will be noticed in the ranges that are described farther on that very little improvement has been made upon it, except in one or two instances. From the illustration it will be seen that the oven must necessarily have an excess heat at top and the least heat at bottom. This is the best arrangement for meat roasting, as the heat is not required under the roasting-pan; but for pastry, this arrangement is ruinous, as the oven is thus heated in precisely an opposite manner to a baker’s oven, and this is its only objection. Every housekeeper knows that pastry requires a bottom heat to make it rise and be light. As the heat passes over the oven, it also heats the hot plate which forms the upper surface of the flue. It must now be explained why the flame, &c., passes around the oven when its natural tendency is of course to go upwards. The up-current of air or draught that exists in a chimney is treated and explained under Heating (see p. [79]); this draught or up-current, as it rises, naturally causes fresh air to rush into the chimney to take the place of that which has risen. When a range is properly set the only opening through which this fresh supply of air can pass is through the fire, and thence by way of the flues into the chimney, this current is very rapid, and so carries all products from the fire with it, thus effectually distributing the heat as desired. When these products reach the bottom of the oven, they pass into a flue at the back, which is carried up and terminated in the chimney as shown.

69. Section of Close Range.

It will also be noticed from the illustration (and it is known to all who have used close ranges) that for the fire to be effectual it must be kept up, or in other words the flue-box must be kept full of fuel as all the work is done from the top of the fire. It cannot be comprehended why range-makers still insist upon making such deep fires; they average about 10-12 in. in depth (or height), whereas 5-6 in. will give as good results with decidedly less fuel, as can be proved by anyone by using a high false bottom (this cannot be done if a high-pressure boiler is at back of fire, as it will prevent the heat passing under the flue). The reason is that, as before stated, all the work is done from the top of the fire, the hot plate and the entrance to the flues being both situated there; and it will be found that the fire-box, however deep, will not heat the oven or hot plate if it is only three-fourths full of fuel, as there will naturally be a space above the fuel where the air can pass through into the flues without being first heated, and will so tend to cool the ovens and hot plate most effectually. The only part of a range that still answers fairly when the fire-box is not full is the boiler at the back, as the flue of this is always at the bottom of the fire. It is imperative with these ranges that all the air that passes into the chimney should first pass through the fire.

The dampers are metal plates which slide through suitable slots into the flues that are carried up the back of the range, they have knobs or handles in front by which they are pushed in or drawn out as desired. When drawn fully out, they leave the flue clear and do not obstruct the draught; when pushed quite in, they close the flue and stop the draught. They can be put in any intermediate position; their object is to regulate the draught to the requirements; by regulating the draught the heat and the consumption of fuel are regulated also, and by means of the dampers the heat can be closed off or put on to the oven, or boiler, &c., as desired. It is to the mismanagement of these dampers that the extravagance in many instances is due; if the draught is good, they should never be pulled out fully, as this will cause the fire to “roar;” they should be pushed in (both for ovens and boilers) until a murmuring sound is heard; this is the correct speed for all purposes in general. It cannot be too strongly impressed upon housewives that a “roaring” fire gives really less result than a steadily burning one as described. Too fierce a fire has other serious results, viz., undue wear and tear to the range, overheating the kitchen, increased labour in attention and stoking, and the probability of the ovens, &c., becoming too hot; in fact general inconvenience is experienced by this, irrespective of the great waste of fuel.

A good feature in a close-fire range is a means of making an open fire when no cooking or work is required to be done between meals, and in the evening.

An open fire is very slow burning as it is not affected by the draught; it will burn 2 hours without attention, and is thus very economical, saves labour, and if desired the cook can leave the kitchen for a considerable time without anxiety as to whether the fire wants replenishing. The closed fire is decidedly the best form for cooking purposes, but when no cooking is required it must be attended to frequently or be permitted to go out. An open fire is also a ventilator, is cheerful for those in the kitchen, and if a good fire is left open at night, the boiler will be found to contain fairly warm, if not hot water in the morning.