30
Using the hood
• Due to the fire risk, frying or cooking
with oils and fats under the hood
has only to take place under durable
surveillance.
Attention! The risk of self-ignition
increases with oils or fat which have
been repeatedly used.
3.2 Exhaust air mode
The extracted air is emitted outdoors via
the exhaust pipe.
For this purpose, an exhaust air shaft or
an exhaust air pipe leading to the outside
must be available in your house.
When using the hood in exhaust air
mode
and chimney dependent firing
systems (e.g. coal-fired oven) are in ope-
ration at the same time, sufficient fresh
air supply must be ensured in the room
where the hood is installed.
In any case, consult your responsible
chimney-sweeping specialist.
If there is no permanently installed ex-
haust air pipe or no separate exhaust air
shaft, you must convert the extraction
hood to recirculation mode
(See installation chapter).
3.3 Recirculation mode
The extracted air is filtered through
a carbon filter (also known as active
carbon filter) and circulated in the room.
The carbon filter retains the odours pro-
duced through cooking and the filtered
air is circulated back into the kitchen
through air openings at the side or on
the top.
If the hood is used in circulation air
mode, it is safe to simultaneously opera-
te a room air-dependent fire.
• It is recommended to switch on the
appliance a few minutes before the
start of the cooking process.
• For improved hood performance, pull
out the steam collector (where fitted).
• Set the power level according to the
amount of smoke and odours to be
extracted.
• Operate the hood for another ca. 5 to
10 minutes after cooking.
This will clear the kitchen air of remai-
ning fumes and odours.
