Safety instructions
For connections and functions
Maintenance and repair work may only be carried out by an authorised
technician in accordance with the applicable safety regulations. Work
which has been performed improperly can endanger your safety.
Extraction appliances must not be connected to smoke or fume chim-
neys or to shafts used for ventilating rooms where stoves have been in-
stalled. Before extracting fumes into a smoke or fume chimney which is
not in use, please obtain approval from your local chimney sweep.
When extracting fumes, please observe the official regulations.
The minimum distance between the cooker hood and the cooker is
650 mm.
It must also be possible to access the mains plug after the appliance
has been installed. Otherwise, the household fuse must be switched off
before cleaning and maintenance work is carried out.
For operating your cooker hood
The fat filter must be cleaned and replaced regularly. There is a danger
of fire if the appliance is used with a saturated fat filter!
Only use the hood when the fat filters have been installed.
Never flambé dishes under the cooker hood!
Ignited rings of gas cookers and gas hobs must always be covered by
pots or pans.
Keep an eye on deep-fat fryers while in operation. Fat and oil which igni-
tes due to overheating can set fire to the cooker hood.
A glass shelf or the fume screen should not bear excessive or one-sided
loads. Do not hang anything on the railing! If the glass breaks, there
may be a danger of injury from falling pieces of glass!
Always keep children away from the cooker hood.
For operating the hood with stoves and heating
appliances with a naked flame
This relates, for example, to gas, oil or coal-fired heating appliances, conti-
nuous flow heaters and hot water tanks: If the cooker hood is operated in
extraction mode, such appliances may no longer have sufficient air required
for combustion and there is a
danger of intoxication or explosion!
Operation is perfectly safe if the cooker hood and the stove are being used
simultaneously in rooms where a negative pressure of 0.04 mbar is not
exceeded. This ensures that the fumes from the stove are not sucked back
into the room.
This can be achieved if there are non-airtight openings in windows and
doors, ventilation wall boxes (supplying/extracting air) or other technical
devices, e. g. interlock devices so that a sufficient supply of combustion
air can flow back into the room.
When assessing the ventilation requirements, the ventilation system of
your entire home must always be taken into account. This means, for ex-
ample, the above regulations for operating cooking appliances (e.g. hobs
and gas cookers) are not applied. If in doubt, please consult your local
chimney sweep.
If the cooker hood is only used in recirculation mode - with activated
charcoal filters - there are no restrictions on operation
Example of how to use the cooker hood and the stove in complete safety:
A switch at the window prevents the cooker hood from being operated
when the window is closed.
General advice
Remember that the ventilation problem in the kitchen is often not solved me-
rely by installing a cooker hood. For optimum effect and maximum ventilati-
on efficiency the cooker hood requires a sufficient supply of air from the cor-
rect sources. Disappointing performance and the development of loud noi-
ses are almost always the result of planning or operating errors.
Examples
–
Insufficient supply of fresh air
Result: The speed of the ventilation motor increases, the air capacity de-
creases and the noises become louder.
Solution: Ensure that there is an adequate supply of fresh air through
structural measures or by opening the window when the cooker hood is
in operation.
–
Saturated filter mats
Result: The air capacity of the cooker hood decreases and the fumes are
insufficiently cleaned.
Solution: Clean the filters regularly before the air capacity decreases.
in extraction mode
in recirculation
mode
Appliance
Switch on
appliance
on starting cooking
on starting cooking
Switch off
appliance
ca. 5 min. after
finishing cooking
ca. 15 min. after
finishing cooking
Position of
Door
open
closed
Window
closed
open
The room
air is cle-
aned of
Moisture
X
—
Heat
X
—
Fat
X
X
Odours
X
X
KD 965.1 / KDEM 965.1
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