important thing is to find the right balance between effective
ventilation and sensible energy consumption.
An insufficient air supply can also cause repercussions in other existing
exhaust channels, such as the flue of a fireplace or other combustion
appliances. This causes a risk of poisonous and combustible gases
being drawn back into the living space. When using the same energy
source, other than electricity, for the hood and devices, the negative
pressure in the room must not exceed 4 Pa (= 0.04 mbar). Under no
circumstances is it allowed to flambé
́
under the hood.
•
Deep frying under the hood is only allowed under constant
supervision.
•
In case of fire always switch off the hood.
•
Never extinguish burning fat or oil with water. Cover the pot with a
well-fitting lid or a burnblanket.
•
This appliance can be used by children aged from 8 years and above
and persons with reduced physical, sensory or mental capabilities or
lack of experience and knowledge if they have been given supervision
or instruction concerning use of the appliance in a safe way and
understand the hazards involved.
•
Activate the hood a few minutes prior to cooking.
•
Switch the hood off 15 minutes after cooking is finished
•
Avoid drafts under the hood surface.
•
When cooking make sure pots are positioned properly under the hood
surface.
•
When using induction: adapt the intensity of both hob and hood to the
lowest possible level in order to avoid excessive creation of damp
fumes.
•
Attention,
certain accessible parts of the hood can become hot while
cooking.
2.3 Precautions not to damage the appliance
•
The mounting instructions describe the correct way of mounting.
Carefully read these instructions.
•
Check the distance between the cooking surface and the hood. The
minimum and maximum heights are indicated in the mounting
instructions.
•
Never use the hood without the grease filters in order to prevent dirt
and grease from further entering the hood, which will eventually
affect the performance and functioning of the hood.
•
Always stay close when you are frying, roasting, grilling or deep-frying.
Overheated oil and fat may- catch fire and damage the hood and
surroundings.
