KKT KOLBE EASY Benutzerhandbuch Seite 50

Using the hood
• Due to the fire risk, frying or cooking
with oils and fats under the hood
has only to take place under durable
surveillance.
Attention! The risk of self-ignition
increases with oils or fat which have
been repeatedly used.
3.2 Exhaust air mode
The extracted air is emitted outdoors via
the exhaust pipe.
For this purpose, an exhaust air shaft or
an exhaust air pipe leading to the outside
must be available in your house.
• If the cooker hood is operated in
exhaust air mode together with other
room air dependent appliances or fire-
places with a chimney or exhaust air
shaft (e.g. chimney fire, gas, oil, wood
or coal-fired appliances), the negative
pressure in the room must not exceed
a value of 4 Pa (4 x 10-5 bar).
Make sure that the room is ade-
quately ventilated, e.g. by means
of non-closable openings in doors,
windows, in connection with a supply
air / exhaust air wall box or by other
technical measures.
Otherwise, negative pressure can
occur and smoke and toxic combusti-
on gases can be drawn into the living
rooms from chimneys or flues.
In this case, there is a danger to life!
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Ask your chimney sweep to advise
you on the ventilation system of the
house and the appropriate ventilation
measures.
• If there is no permanently installed ex-
haust air pipe or no separate exhaust
air shaft, you must convert the extrac-
tion hood to recirculation mode
(See installation chapter).
3.3 Recirculation mode
The extracted air is filtered through
a carbon filter (also known as active
carbon filter) and circulated in the room.
The carbon filter retains the odours pro-
duced through cooking and the filtered
air is circulated back into the kitchen
through air openings at the side or on
the top.
If the hood is used in circulation air
mode, it is safe to simultaneously opera-
te a room air-dependent fire.
• It is recommended to switch on the
appliance a few minutes before the
start of the cooking process.
• Set the power level according to the
amount of smoke and odours to be
extracted.
• Operate the hood for another ca. 5 to
10 minutes after cooking.
This will clear the kitchen air of remai-
ning fumes and odours.