settings.
B.Always turn hood ON when cooking at high heat or when flambeing foods ( i.e. Crepes Suzette, Cherries Jubilee, Peppercorn Beef Flambè ).
C.Clean ventilating fans frequently. Grease should not be allowed to accumulate on fan or filter.
D.Use proper pan size. Always use cookware appropriate for the size of the surface element.
E.Keep fan, filters and grease laden surface clean.
F.Use high range setting on range only when necessary.Heat oil slowly on low to medium setting.
G.Don’ t leave range unattended when cooking.
H.Always use cookware and utensils appropriate for the type and amount off food being prepared.
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
B.NEVER PICK UP A FLAMING PAN – You may be burned.
C.DO NOT USE WATER, including wet dishcloths or towels – a violent steam explo sion will result.
D.Use an extinguisher ONLY if:
1.You know you have a Class ABC extinguisher, and you already know how to perate it.
2.The fire is small and contained in the area where it started.
3.The fire department is being called.
4.You can fight the fire with your back to an exit.
Proper maintenance of the Range Hood will assure proper performance of the unit.
INSTALLATION INSTRUCTIONS
WARNING – TO REDUCE THE RISK OF FIRE, ELECTRIC SHOCK, OR IN- JURY TO PERSONS, OBSERVE THE FOLLOWING:
A.Installation work and electrical wiring must be done by qualified person(s) in accordance with all applicable codes and standards, including
B.Sufficient air is needed for proper combustion and exhausting of gases through the flue (chimney) of fuel burning equipment to prevent back drafting. Follow the heating equipment manufacturer’s guideline and safety standards such as those published by the National Fire Protection Association (NFPA), and the American Society for Heating, Refrigeration and Air Conditioning Engineers (ASHRAE), and the local code authorities.
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