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Using the hood
3. Using the cooker hood
3.1 Operating safety
information
!
The grease lter must always be in
place when bringing the hood in
service, otherwise grease vapour can
become deposited inside the hood.
Do not use an open re near the coo-
ker hood (e.g. when ambéing).
High ames can damage the hood
or even cause a re (e.g. by igniting
grease deposits in the lter).
If you are using a gas stove, make sure
that the cookers are not operated
without cooking utensils.
With open gas ames, parts of the ap-
pliance may be damaged by the heat.
Due to the re 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 Recirculation mode
The extracted air is ltered through
a carbon lter (also known as active
carbon lter) and circulated in the room.
The carbon lter retains the odours pro-
duced through cooking and the ltered
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 re.
It is recommended to switch on the
appliance a few minutes before the
start of the cooking process.
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 aer cooking.
This will clear the kitchen air of remai-
ning fumes and odours.
46


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