ABC of use and mantainance

Here are the basic suggestions for a correct use and maintenance of the hood.

Trivial tips to use it at its best.

Correct use of the hood

Switch the hood on a minute before beginning to cook to create a flow of air that carries fumes and steam towards the aspiration surfaces.

Low speeds are generally sufficient for cooking that emits weak odours and steam, such as cooking pasta and sauces.

High speeds are needed for cooking that emits strong odours and steam, such as frying and grilling or cooking several dishes at the same time.

Leave the hood on, if useful, even after cooking is finished until all the steam and odours have been aspirated.

Cleaning the hood

Remove the impurities with a damp sponge and a little neutral soap.

Rinse with a damp cloth.

Dry with a soft cloth if the hood is in stainless steel; follow the glazing of the metal.

Maintaining the filters efficient

Wash the metal anti-fat filters by hand or in the dishwasher every two months.

Change the synthetic anti-fat filters every two months.

Change the anti-odour filters every three months if using the filtering version of the hood.

Maintenance of the filters guarantees an effective use of the hood. (The intervals of time refer to normal use of the hood, about 3 hours a day).