Operating your Cooker Hood
Do’s and Don’ts
The Controls
8
DO
Do have the visor open when using the hob
even if the fan on the hood is not
switched on.
Do take extra care when frying.
Do keep the heating areas on your hob
covered over with pots and pans etc.
when using the hob and cooker hood
simultaneously.
Do make sure that there is an adequate air
inlet if you are venting externally and
have a boiler or fire in the room, so that
fumes are not drawn back from the flue.
DON’T
Don’t
use without the grease filter
Don’t
leave a naked flame under the hood.
Don’t
obstruct the recirculation grille on
top of the hood (If using the hood
for recirculation).
The area above the grille should be
kept clear of obstruction for at least
150mm (6in) above the cooker
hood.
Don’t
leave cooker/hob hotplates ‘On’
when not covered, as the fan motor
of this cooker hood incorporates a
thermal cut-out device which will
operate if the hood overheats. The
fan motor will take approximately 20
minutes to automatically reset at
which point the hood will resume
normal functions.
NEVER
do flambé cooking beneath this
cooker hood.
NEVER
leave frying pans or deep fat fryers
unattended during use, overheated
fat/oil may catch fire.
Make sure that the Cooker hood is wired in
and the power supply is switched on.
Your Cooker hood has three speeds, to give
you the correct extraction level to suit your
cooking conditions.
1
Low
2
Normal
3
Boost
The control marked with the symbol
controls the fan speed.
Position 1, should be selected when
simmering or using only one pan.
Position 2 for normal cooking, up to four pans.
Position 3 when frying or cooking foods with
strong odours.
Simply slide the selector to the required
setting. It is advisable to leave it running for
approximately 15 minutes after finishing
cooking to ensure all odours are extracted.
There is a separate selector for the light.
The switch marked with the symbol
controls illumination and indicates
when illumination is operating. ‘O’ is the OFF
position. The visor can be adjusted to enlarge
the extraction area.
