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Page 11
OPERATION OF THE HOOD, HOW TO USE IT
NOTE
• 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.
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