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Cooking and

stoves
Consider the following when deciding which
stove to use:
Safety: all stoves could cause burns/carbon
monoxide poisoning, appropriate for conditions
and environment, skill and experience of
user/group
Cost: efficiency
Fuel availability: some fuels are more difficult to
obtain
Environmental conditions: eg. altitude,
temperature Weight/size: especially if carrying
pack
Noise: trangias are quieter than pressurised
stove
Construction: quality/reliability.
Wind resistance: some stoves dont work well in
the wind.
Requirements for camp cooking:
Fuel.
Windshield.
Plate/bowl, mug and cutlery.
Good pocket knife sharp but safe.
Waterproof matches/lighter.
Cleaning equipment (sponge, detergent,
scourer).
Main types of stoves for bushwalking:
Methylated spirts stove (eg. Trangia)
1L of fuel is expected to 4-5 days on
average
Methylated spirits is very accessible
Wick inside burner produces hot flame from
surrounding holes (flame can be cooled by
covering the holes)
Quiet, easy to operate minimal maintenance
Windshield included
Cheaper to buy, all inclusive and cheaper
fuel
Heavier than most other stoves
Most common stove used in schools
Pressurised fuel stoves (eg. MSR Whisperlite)
High efficiency
Suitable for very cold environments
1L of fuel is expected to last 6-8 days on
average
Shellite used as fuel (petrol and kerosene)
limited access
Pressurised liquid turns to gas (loud)
Requires constant attention and regular
maintenance.
Not for novice campers (Usage, volatile fuel)
More expensive (cooking equipment sold
separately)

Gas stoves (eg. Jetboil)


Light weight
1 small canister expected to last 3 days on
average
Fuel canisters not easily accessible
Screw on instead of puncture
Quiet and easy to use
Minimal maintenance
Everything bought separately, can be
expensive
Use on trangias not approved in Australia

Cooking Fires:
Cooking on a camp fire is often considered as
one of the greatest joys of Australian campers.
Campfire cooking must be approved and
conducted in an already specified area where
the ecological impact is minimal. Safe practices
must also be employed and can include:
Ensuring everyone is wearing enclosed
shoes and are a safe distance from the fire.
Having only one person attend to the fire
and cooking, using gloves when necessary.
Ensuring no foreign objects are put in to the
fire.
Using a long handled shovel to gather coals
for cooking.
Having first aid on hand should a burn occur.
Having access to equipment to put the fire
out.
Menu planning:
Key considerations:
Light weight.
Minimal packaging.
Nutritious.
Low risk.
Breakfast examples:
Muesli or cereal
Porridge with powdered milk/water.
Lunch examples:
Vitawheats or other crackers.
Wraps
o Cheese/cheese spread.
o Salami/metwurst.
o Jam, honey, peanut butter*
o Tin/sachet meat (fish, spam).
o Veggies (think about what will last?).
Dinner examples:
Cup of soup.
Rice/pasta/noodle (packs).
Vegetables (fresh/dehydrated).
Tin/sachet meat or metwurst.
Dessert examples:
Instant pudding.
Hot chocolate.
Chocolate.
Snack/drink examples:

Scroggin (nuts*, dried fruit, chocolate,


lollies, seeds, grains).
Muesli bars.
Fruit and vegetables.
Tea/coffee/milo.
Water.
Powdered sports drinks.
Fruit cup.

Additional points:
Dont over or under eat (or drink).
Take spare light weight dinner (pasta
pack/two-minute noodles).
* Note: avoid taking nuts due to allergies. Make
sure you check the groups medical information
before deciding to carry nuts.

The frypan should sit above the windshield,


supported by the levers

Controlling the Heat:


Simmer ring off for full heat (boiling water)
Simmer ring on in an open position for a
more controlled temperature (prevent
burning food)
Simmer ring can be adjusted to adjust heat
Slops Pit:
Dig the slops pit approx. 30cm deep
Do not dispose of food scraps in the slops pit
(carry them out with you)
Toothpaste can be spat into the slops pit
Fill in the pit before you leave the campsite

Trangia cooking
Cooking Circle:
Set up in a clear area
No one goes through the circle
Stove set up arms distance away
Sit behind stove (not to the side)
All food and cutlery outside circle
Never leave a stove unattended
Fuel Station:
5m from cooking circle
Does not move (students go to fuel)
If burner is too hot to carry, wait until its
cool enough to carry it to the fuel station to
refill.

Fuel

Trangia Set Up:


Take strap off and put on head/wrist/drink
bottle (not on ground)
Place lower windshield/base on the ground
(stable)
Twist upper windshield to secure on base
Place spirit burner in base (once filled with
metho at fuel station)
Use simmer ring if necessary to control
flame
Flip the holders/levers down to hold pots
put the lid/frypan on facing upwards
Use spondoolie to lift pots
Boiling Water:
Place the inner levers of the upper
windshield in a downward position
Pot should sit inside windshield, on the
levers
Cover the pot (full of water) with the frypan
in a face up position to keep the heat in
Mark with an A for alive
Frying Food:
Upper windshield levers need to be in an
upward position

5m

Slops pit
Parts of a trangia

Fuel station

Trangia Cleaning:

Clean with hot soapy water boil water in


trangias to use for cleaning.
Use a scourer to clean blackness on pots
and remove all food scraps can use sand.
Use eco-friendly dishwashing liquid.
Pour cleaning water in a designated area
slops pit.
Leave the trangia better than you found it!
Inspect cleanliness and dryness before
packing away.

Helpful resources:

Adelaide bushwalking http://www.adelaidebushwalkers.org/


Bushwalking South Australia http://www.bushwalkingleadership.org.au/resour
ces/
Outdoor Education: Foundations for tertiary and
senior secondary education textbook
Trangia central - http://www.trangiacentral.com/trangia-instructions.html