27
EN
General notes / Using the hood
2. Before using the hood
3. Using the hood
3.1 Operating safety
information
Ensure that the hood has not suffered
damage during transport.
Installation and connection of the elec
-
trical supply and the exhaust air must be
carried out by professionals according to
the manufacturer’s instructions and in
compliance with the local requirements.
The exhaust air hose must not be made
from or contain flammable materials.
•
The grease filter must always be in
place when bringing the hood in
service, otherwise grease vapour can
become deposited in the hood and
the exhaust air system.
•
With gas hobs, take care that ceramic
hobs are not operated without coo
-
king utensils. Parts of the hood can be
damaged by the rising heat from open
gas flames.
•
Flame cooking under the hood is not
permitted due to the fire risk. The
rising flame can set fire to grease
deposited in the filter.
b)
The air extracted from the hood is not
to be routed over the exhaust air pipeline
of the heater or other non-electric opera
-
ted appliances.
c)
No flambé dishes are to be prepared
under the extractor hood. The open
flames could destroy the hood or even
cause a kitchen fire.
d)
Never leave pans unwatched when fry
-
ing because fat can easily catch fire.
e)
Constant maintenance guarantees
problem-free operation and optimal
hood performance.
f)
If the hood is used together with other
nonelectrically operated appliances, the
room partial vacuum must not exceed 4
Pa (4 x 10-5 bar).
g)
Make sure that the room is adequately
ventilated.
h)
Regularly clean appliance surfaces
from encrusted food.
i)
Regularly clean or replace the filter.
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