I don't know. But when we bought a new oil-fired range, I was told there was *no way* I could have an oven venting into the flue, or the installer would lose his certification.
The one at the bottom of the flue? We used to have a special bit of wood to wedge that open past its normal maximum, and we needed the wood sometimes even after we had a proper spring-mounted flue damper thingy installed in the pipe and an expensive patent cowl on the chimney. Our kitchen chimney drew like Leonardo da Vinci when the wind was in the right direction, and refused to even look at a pencil when the wind was from the east. We had occasional blow-back, but nothing to worry about.
For consolation:
----------------- Dales 'Cut and Come Again' Cake
Amsterdam long Mailcopiesto: nevervia Eurostar, concentrating on food1 Thursday night, London -- Spaghetti House, just off Tottenham Court Road. As usual reasonable but...
12 oz butter, softened 9 oz caster sugar 3 large eggs 3 tbsp golden syrup or honey 3 tbsp lemon juice grated rind of a small lemon 6 oz chopped mixed peel 1 tbsp flour 12 oz seedless raisins (I use a mix of seeded and currants because I think the flavour's better) 14 oz self-raising flour 2 1-2 rounded tbsp cocoa
Butter and line a deep 9" cake tin. Preheat oven to 180C-350F.
Cream butter and sugar until light and fluffy, beat in eggs, syrup, lemon juice and lemon rind. Dredge the mixed peel in the tbsp flour, stir into mixture. Sieve together the flour and the cocoa, cut and fold into the mixture. Spoon into the tin and bake at 180C for 30 minutes, then reduce heat to 160C-325F for a further 1 1-2 hours or until the cake is cooked right through. Cool 30 minutes before turning out. ----------------
It's a very nice cake, or I think so. And the weather is just about right for making and eating large amounts of it, with or without cheese
regards sarah
-- Think of it as evolution in action.
