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Using the cooker hood

The control panel

Best results are obtained by using a low speed for normal conditions and

high speed when odours are more concentrated.

Turn the hood on a few minutes before you start cooking then you will get

an underpressure in the kitchen. It should be left on after cooking for about

15 minutes or until all odours have disappeared.

Fig. 2

A -

Main switch, hood on/off.

B -

Start and choice of motor speed 1-2-3-1-2.........

C -

Indicates speed 1 (LED) and indication of the grease saturation

for the filter (flashing indicator).

D -

Indicates speed 2 (LED) and indication of the charcoal saturation

for the filter (flashing indicator).

E -

Indicates speed 3 (LED)

F -

Indicates Intensive speed (LED).

G -

Intensive speed on/off. The Intensive speed runs for 5 minutes:

If the hood is on when the Intensive speed is activated, the hood

reverts to previous speed after 5 minutes.

If the hood is off when the Intensive speed is activated, the hood

will be turned off after 5 minutes.

To interrupt the Intensive speed, press button A or B.

H -

Light ON/OFF

Correct ventilation

If the cooker hood is to work correctly there must be an underpressure in

the kitchen. It is important to keep the kitchen windows closed and have a

window in an adjacent room open.

Important to know

Not applicable for recirculation. Great care must be taken if the hood is

used at the same time as a burner or fireplace (e.g. gas, diesel, coal or

wood heaters, water heaters, etc.), as the hood will expel air which is

required by these other appliances. Attend to it by opening a window. The

negative pressure in the room must not exceed 0,04 mbar to prevent fumes

being drawn back into the room by the cooker hood.