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KKT Kolbe FLAT INSEL 5 Manual

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52
Using the hood
• 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 Exhaust air mode
The extracted air is emitted outdoors via
the exhaust pipe.
For this purpose, an exhaust air sha or
an exhaust air pipe leading to the outside
must be available in your house.
• If the cooker hood is operated in
exhaust air mode together with other
room air dependent appliances or re-
places with a chimney or exhaust air
sha (
e.g. chimney re, gas, oil, wood
or coal-red appliances)
, the negative
pressure in the room must not exceed
a value of 4 Pa (4 x 10-5 bar).
Make sure that the room is ade-
quately ventilated, e.g. by means
of non-closable openings in doors,
windows, in connection with a supply
air / exhaust air wall box or by other
technical measures.
Otherwise, negative pressure can
occur and smoke and toxic combusti-
on gases can be drawn into the living
rooms from chimneys or ues.
In this case, there is a danger to life!
Ask your chimney sweep to advise
you on the ventilation system of the
house and the appropriate ventilation
measures.
• If there is no permanently installed ex-
haust air pipe or no separate exhaust
air sha, you must convert the extrac-
tion hood to recirculation mode
(See installation chapter).
3.3 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.
… 52 …


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