GB
16
Operation
! It is strongly recommended that someone be
constantly present when frying foods under the hood.
! Food must not be flambéed under the hood
because of fire risk.
! For optimal evacuation of cooking smells, it is
recommended that the hood be turned on before
cooking begins. Leave the hood on for 10 to 15
minutes after you have finished cooking.
! The best performance of the unit is obtained in the
external exhausting version, therefore use external
exhausting whenever possible.
External exhausting version
With this version, the
grease vapours and
cooking fumes are
vented to the outside
through a special tube
(Ø 150 mm) connected
to coupling ring B.
! Avoid blocking the non-return valve. When you
fasten the pipe to the coupling ring, do not tighten the
collar too much.
In order to ensure that ventilation unit operates
noiselessly, we recommend that a perfectly smooth
metal pipe be used.
Operation with recirculated air
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.
The active charcoal filter
is washable (for further
information read the
paragraph “Cleaning - Cleaning the charcoal filter”).
It is essential that the filter be replaced once every
three years, or whenever the fibres become damaged.
Mounting and replacing the active
charcoal filter
• Disconnect the hood
from the electricity.
• First remove the
perimeter suction panels
(f1).
• Remove the metal
grease filters.
Remove the metal
grease filters using
the handles designed for
this purpose by pulling
the filter backwards and then downwards (f2-f3).
•Remove the filter holder frame “h” by turning the
knobs “g” 90° that affix it to the cooker hood.
•Insert the sponge “i” of activated carbon into the
frame “h” and fit the whole back into its housing “j”.
•Mount the fat filters and the perimeter suction
panels again.
