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Continuous use of the fan system while cooking helps keep the kitchen comfortable and less humid.
It also reduces cooking odors and soiling moisture that create a frequent need for cleaning.
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Turn the blower on before starting to cook.
Use a rear burner when browning or pan frying meat.
Open a window or inside door slightly.
Clean the filters and the wall behind the filters frequently.
The blower should be turned on for a few minutes before cooking in order to establish air currents upward
through the hood. Thus when heat, smoke, moisture, grease and cooking odors are produced, they will
be carried outside instead of drifting into other rooms.
Use the low speeds for normal use and the higher speeds for strong odors or fumes.
Drafts across the range or cooktop will cause the escape of heat, smoke, moisture, grease and cooking
odors from the hood. Such drafts should be prevented in so far as possible.
The best job of ventilation in the kitchen is done where the only air currents are those created by the
blower itself.
For Gas Cooktops, a lower blower speed should be used if:
the gas flame is being distorted by the air movement.
the burner continually sparks (clicks)
the burner flame repeatedly blows out.
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