4
The control panel
Best results are obtained by using a low speed for normal conditions and
high speed when odours are more concentrated.
Turn the hood on a few minutes before you start cooking then you will get
an underpressure in the kitchen. It should be left on after cooking for about
15 minutes or until all odours have disappeared.
Correct ventilation
If the cooker hood is to work correctly there must be an underpressure in
the kitchen. It is important to keep the kitchen windows closed and have a
window in an adjacent room open.
Important to know
Not applicable for recirculation. Great care must be taken if the hood is
used at the same time as a burner or fireplace (e.g. gas, diesel, coal or
wood heaters, water heaters, etc.), as the hood will expel air which is
required by these other appliances. Attend to it by opening a window. The
negative pressure in the room must not exceed 0,04 mbar to prevent fumes
being drawn back into the room by the cooker hood.
Using the cooker hood
Fig. 2
A -
Main switch, hood on/off.
B -
Start and choice of motor speed 1-2-3-1-2.........
C -
Indicates speed 1 (LED) and indication of the grease saturation
for the filter (flashing indicator).
D -
Indicates speed 2 (LED) and indication of the charcoal saturation
for the filter (flashing indicator).
E -
Indicates speed 3 (LED)
F -
Indicates Intensive speed (LED).
G -
Intensive speed on/off. The Intensive speed runs for 5 minutes:
If the hood is on when the Intensive speed is activated, the hood
reverts to previous speed after 5 minutes.
If the hood is off when the Intensive speed is activated, the hood
will be turned off after 5 minutes.
To interrupt the Intensive speed, press button A or B.
H -
Light ON/OFF
