Installation
prevent the backflow of exhaust gas� The kitchen must have an
opening communicating directly with the open air in order to
guarantee the entry of clean air�
• When the cooker hood is used in conjunction with appliances
supplied with energy other than electric, the negative pressure
in the room must not exceed 0,04 mbar to prevent fumes
being drawn back into the room by the cooker hood�
• If the supply cord is damaged, it must be replaced by the
manufacturer, its service agent or similarly qualified persons in
order to avoid a hazard�
• Regulations concerning the discharge of air have to be fulfilled�
• The manufacturer will not be held
liable for any damages resulting from
incorrect or improper installation�
• The minimum distance between the
supporting surface for the cooking
vessels on the hob and the lowest part
of the range hood� (When the range hood is located above
a gas appliance, this distance shall be at least 65 cm� If the
instructions for installation for the gas hob specify a greater
distance, this has to be taken into account� The distance of 65
cm can be reduced for: non-combustible parts of range hoods,
and parts operating at safety extra low voltage, provided these
parts do not give access to live parts if deformed ;)
• Check that the mains voltage corresponds to that indicated on
the rating plate fixed to the hood�
• For Class I appliances, check that the domestic power supply
guarantees adequate earthing�
• Connect the extractor to the exhaust flue through a pipe of
minimum diameter 120mm� The route of the flue must be as
short as possible�
• The air must not be discharged into a flue that is used for
exhausting fumes from appliances burning gas or other fuels�
• If the extractor is used in conjunction with non-electrical
appliances (e�g� gas burning appliances), a sufficient degree
of aeration must be guaranteed in the room in order to
Use
• The cooker hood is only for home
use, not suitable for barbecue,
roast shop and other commercial
purposes�
• Never use the hood for purposes
other than for which it has been
designed�
• Never leave high naked flames under the hood when it is in
operation�
• Adjust the flame intensity to direct it onto the bottom of the
pan only, making sure that it does not engulf the sides�
• Deep fat fryers must be continuously monitored during use:
overheated oil can burst into flames�
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GB
GB
