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English 10
OPERATION OF THE HOOD, HOW TO USE IT
Notes
• The blower should be turned on for about 5 minutes
before cooking in order to establish air currents upward
through the hood. Thus when heat, smoke, moisture,
grease and cooking odors are produced, they will be
carried outside instead of drifting into other rooms.
• Use the low speeds for normal use and the higher
speeds for strong odors or fumes.
• Drafts across the range or cooktop will reduce the
effectiveness of the hood. Such drafts should be
prevented when possible.
• The best job of ventilation in the kitchen is done where
the only air currents are those created by the blower
itself.
• Regular use of the fan system while cooking helps keep
the kitchen comfortable and less humid.
• Use a rear burner when browning or pan frying meat.
• For optimal performance, the width of the hood should
equal that of the cooktop or rangetop or exceed it by
3 inches (76,2 mm) on either side.
Environmental protection
Your new appliance is particularly energy-effi cient. Here you
can fi nd tips on how to save even more energy when using the
appliance, and how to dispose of your appliance properly.
Saving energy
• During cooking, ensure that there is a suffi cient supply
of air to enable the hood to work effi ciently and with a
low level of operting noise.
• Adjust the fan speed to the amount or steam
produced during cooking. Only use boost mode when
required. The lower the fan speed, the less energy is
consumed.
• If cooking produces large amount of steams, select a
higher fan speed in good time. If the cooking steam has
already spread around the kitchen, the hood will need
to be operated for longer.
• Switch off the hood if you no longer require it.
• Switch off the lighting if you no longer require it.
• Clean and (if required) replace the fi lters at regular
intervals in order to increase the effectiveness of the
ventilation system and to prevent the risk of fi re.
• Put the lid on to reduce cooking steam and
condensation.
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