Owner Manual
10
c) Clean ventilating fans frequently. Grease should not be allowed to accumulate on fan or lter.
d) Use proper pan size. Always use cookware appropriate for the size of the surface element.
WARNING – TO REDUCE THE RISK OF INJURY TO PERSONS IN THE EVENT OF A RANGE TOP GREASE FIRE,
OBSERVE THE FOLLOWING:
a) SMOTHER FLAMES with a close-tting lid, cookie sheet, or metal tray, then turn off the burner. BE CAREFUL TO
PREVENT BURNS. If the ames do not go out immediately, EVACUATE AND CALL THE FIRE DEPARTMENT.
b) NEVER PICK UP A FLAMING PAN – You may be burned.
c) DO NOT USE WATER, including wet dishcloths or towels – a violent steam explosion will result.
d) Use an extinguisher ONLY if:
1) You know you have a Class ABC extinguisher, and you already know how to operate it.
2) The re is small and contained in the area where it started.
3) The re department is being called.
4) You can ght the re with your back to an exit.
THECNICAL SPECIFICATIONS
The technical specications of the appliance are shown on the rating plates located inside the range hood.
INSTALLATION
The distance between the work-top and the lowest part of the rangehood is normally at least 25”
19/32
, if installed on
induction hob, or 29”
17/32
if installed on gas hob (Fig. 2). This distance is measuresd in the lowest part of the rangeho-
od not operating at safety voltage. If the instructions for installation for the gas hob specify a greater distance, this has
to be taken into account. In the outside exhaust version, the diameter of the fume discharge duct must be no smaller
than the range hood connection. In the horizontal sections, the duct must slope slightly (around 10%) upwards, so as
to better convey the air outside of the room. Avoid using angled pipes, make sure that the pipes are at least of the
minimum length.
Comply with the current regulations on air discharge into the atmosphere. If a boiler, stove, replace, etc. that uses
gas or other fuels is being used at the same time, make sure the room where the fumes are extracted is well ventila
-
ted, in compliance with the current regulations.
ELECTRICAL CONNECTIONS
Before doing any work inside the range hood, disconnect the appliance from the main power supply. Check that the
wires inside the range hood are not disconnected or cut; if this is the case, contact your service centre. The electri
-
cal connections must be performed by qualied personnel. The connections must be performed in compliance with
the legal standards in force. Check that the relief valve and the electrical system are able to support the load of the
appliance (see label inside the product). Some types of appliances are supplied with a cable without plug; in this case,
“standardised” plugs must be used, keeping in mind that:
- the yellow-green wire must be used for the earth,
- the blue wire must be used for the neutral,
- the brown wire must be used for the phase; the cable must not come into contact with hot parts (over 70°C).
- t a plug that is suitable for the load to the power cable, and connect it to a suitable power outlet.
For appliances that come supplied with cable and plug please ensure they are plugged into a circuit suitable for this
appliance. Please refer to a qualifed person. The manufacturer declines all liability if the safety standards are not
observed.
GROUNDING INSTRUCTIONS
This appliance must be grounded. In the event of an electrical short-circuit, grounding reduces the risk of electric
shock by providing an escape wire for the electric current. This appliance is equipped with a cord having a grounding
wire with a grounding plug. The plug must be plugged into an outlet that is properly installed and grounded.
WARNING — Improper grounding can result in a risk of electric shock. Consult a qualied electrician if the groun
-
ding instructions are not completely understood, or if doubt exists as to whether the appliance is properly grounded.
Do not use an extension cord. If the power supply cord is too short, have a qualied electrician install an outlet near
the appliance.
INSTALLATION IN EXHAUST MODE
In this version, the fumes and steam from the kitchen are conveyed outside through an exhaust duct.
The exhaust conveyor that protrudes from the upper part of the range hood must be connected to a duct that carri
-
es the fumes and steam outside. In this version, the charcoal lter, if tted, should be removed. There must be ade-
quate ventilation of the room when the range hood is used at the same time as appliances burning gas or other fuels,
according to the standard.
INSTALLATION IN RECIRCULATING MODE
In this version, the air passes through charcoal lter for purication, and is then recirculated back into the
kitchen.
Check that the charcoal lter is tted to the body, and if not, install them and x it with one screw. If the