User manual SMEG KSET61

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Manual abstract: user guide SMEG KSET61

Detailed instructions for use are in the User's Guide.

[. . . ] Its use for any other purpose must be at your own responsibility and may be dangerous. * You should contact the nearest Qualified Technical Assistance Service for any repairs always using original spare parts. [. . . ] * The carbon filter lasts from three to six months depending on the particular conditions of use. * The activated carbon filter can neither be washed nor regenerated. Once it is exhausted, it must be changed. * To replace exhausted filters with new ones, withdraw the old one in the reverse order to that of installation. Likewise, keep the extractor switched on for a few minutes when cooking is complete to allow all fumes and odours to be expelled. Before carrying out any cleaning or maintenance activities, ensure that the extractor is disconnected from the mains. To carry out cleaning and maintenance, follow the Safety Instructions. * It is important that the mains are disconnected, and ensure the bulbs that are to be replaced are not hot. To remove the filters from their locations release the anchoring points. Clean the filter, either by putting it in the dishwasher (see notes) or leaving it standing in hot water to simplify the removal of grease or, if wished, by means of special sprays (protecting the non metallic parts). Notes: cleaning in the dishwasher with aggressive detergents may darken the surface of metallic parts, without this affecting its gas retaining properties. The filter must be cleaned at least once a month depending on how often the extractor is used. It must be remembered that grease accumulates in the extractor when cooking, whether it is switched on or not. A cloth moistened in this water is used for cleaning the extractor, paying special attention to the grids. [. . . ] it's necessary to give it in a collection point to recycle electrical and electronic apparatuses. Get rid of it in accordance with the environmental norms for remainders elimination. [. . . ]

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