10
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Table 2-2
Program Overview
Note: Short programs do not include a drying stage.
The values declared above are the values obtained under laboratory conditions according to relevant standards. These values can change depending on local conditions (water pressure, water temperature and environment temperature).
Program display
Program temperature
60 -70° C
50-60° C 60° C 50° C 40° C
-
-
70° C
Type of food waste
Automatically adjusts the wash time,
temperature and amount of water
depending
upon the level of soiling
Soups, sauces, pasta,
eggs, pilaf, potato and
oven cooked dishes,
fried foods
Coee, milk, tea, cold
meats and vegetables
Pre-wash to rinse
or loosen residue
from items awaiting
a full load
Program Level of soiling
High
Small Medium Small
High
Detergent amount
A: 25 cm³ / 15cm³
B: 5 cm³
123 55
0,90
162
30
15
161
1,22 - 1,8 1,12 - 1,3
1,07
0,88
0,02
1,75
10,9 -18,5 15 11
9,0 11 4,2 22,7
64 - 92
0,81 - 0,96
10,6 - 17,7
1,55
30-50° C 60° C
Soiled items left for a
long time requiring
a hygienic wash
Coee, milk, tea, cold
meats and vegetables
Items with heavy
soiling that have been
stacked a long time
or require a
hygienic wash
High H
igh Medium
A + B A + B A A + B A + B A + B A A + B
End
60° C Wash
End
Warm rinse
Automatically adjusts the wash time,
temperature and amount of water depending
upon the level of soiling
Hot rinse
End
Dry
Hot rinse
Cold rinse
50° C Wash
Prewash
End
Hot rinse
Cold rinse
40° C Wash
Prewash
70° C WashEnd
50° C PrewashPrewash
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