20
EN
!
We advise switching the hood on, at minimum power,
before beginning to cook to favour the optimal
expulsion of odours. In addition we advise turning it off
every time 10/15 minutes after finishing cooking.
!
We advise frying under the hood only under constant
supervision.
!
It is forbidden to cook flambé under the hood
because there is the risk of causing a fire.
The best performance of the apparatus is obtained
with external expulsion: we advise using the hood in
this version if possible.
External exhausting version
In this case the fumes are conveyed outside by means
of a special pipe connected with the connection ring
located on top of the hood.
Attention! The exhausting pipe is not supplied and
must be purchased apart.
Diameter of the exhausting pipe must be equal to that
of the connection ring = 150mm.
In the horizontal runs the exhausting pipe must be
slightly slanted (about 10°) and directed upwards to
vent the air easily from the room to the outside.
Attention! If the hood is supplied with active charcoal
filter, then it must be removed.
Filtering version
One active charcoal filter is needed for this and can be
obtained from your usual retailer.
The filter removes the grease and smells from the
extracted air before sending it back into the room
through the upper outlet grid.
Operation
