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4.2 In exhaust air operation:
The extracted air is blown into the open air via the exhaust hose. For this there must be an exhaust ue
or an exhaust hose in your house leading to the open air. With the exhaust air operation of the extractor
hood and use of chimney-dependent burners (for example, coal stoves) adequate fresh air inow must be
ensured in the installation room. In every case, check with the responsible expert chimney sweep.
If there is no installed exhaust hose or exhaust ue available, the extractor hood must be converted to
recirculation operation. (see Chapter 8.4)
4.3 In recirculation operation:
The extracted air is ltered by a carbon lter (also known as an activated carbon lter) and recirculated
in the room. The carbon lter captures the odours arising when cooking. The ltered air is expelled back
into the kitchen sideways or through the top via air vents. If the extractor hood is used in air recirculating
operation, the simultaneous operation of an ambient air dependent replace is quite safe.
Switch on the appliance before starting to cook. It is recommended, not only for extraction but also for
air recirculating operation, to allow the fan to continue to run for 5 to 10 minutes after nishing cooking.
Thereby the kitchen air is freed from any remaining vapours and odours.
1. For a better performance of the extractor hood, pull out the steam header (insofar as one is present).
2. Set the speed of the fan according to the fume or vapour quantities to be extracted.
3. First switch off the extractor hood again approx. 5 to 10 minutes after nishing cooking.
4. Re-insert the steam header (insofar as one is present).
Timer function
If your appliance is tted with a timer function, this can be activated via an additional button on the opera-
ting panel.
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