In Exhaust Air Mode; In Circulation Air Mode - KKT KOLBE VITA Benutzerhandbuch

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 which have been
repeatedly used.
!
Other activities with an open flame
are not permitted. These could dama-
ge the filter or other parts of the appli-
ance or even start a fire.

3.2 In exhaust air mode

The extracted air is emitted outdoors via
the exhaust pipe.
For this purpose your house must have
an exhaust air shaft or an exhaust air
pipeline leading outdoors.
When using the hood in exhaust air
mode
and operating with chimney-dependent
firing methods, (e.g. coal oven) care must
be taken for an adequate supply of fresh
air in the installation location. Always
discuss this with your responsible chim-
ney-sweeping specialist.
If no permanently installed exhaust air
pipeline or exhaust air shaft is available,
you must operate the hood in circulation
air mode. (see „installation")
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3.3 In circulation air mode

The streaming air is filtered through a
carbon filter (also known as active car-
bon filter) and circulated in the room.
The carbon filter retains the odours pro-
duced through cooking.
The filtered air in the chimney is circu-
lated 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 absolutely safe to simultane-
ously operate a room air-dependent fire.
Switch on the appliance a few minutes
prior to commencing cooking.
It is recommended with both exhaust
and circulation air modes to run the fan a
further ca. 5 to 10 minutes after cooking.
This will clean the kitchen air of any re-
maining steam and odours.
1. For improved hood performance, pull
out the steam collector (where fitted).
2. Set the fan speed according to the
amount of smoke and odours to be ext-
racted.
3. Operate the hood for another ca. 5 to
10 minutes after finishing cooking.