Usingthe dishwasher.
i,iiiql III ' iii1_ I
Checkthe WaterTemperature.
The entering water must be at least 120°E and not more d_an
150°E, for effective cleaning and to prevent dish damage. Check
the water temperature with a candy or meat thermometer. Tuna on
the hot water faucet nearest the dishwasher, place dte thermometer
in a glass and let the water' run continuously into the glass until the
temperature stops rising:
!:::! iJi
!=il;:iI
UseJet-Dry®RinseAgent
Jet-Drip rinse agent removes spots and prevents new film build-up
on your dishes, glasses, flatware, cookware and plastic.
Fill the rinse agent dispenser .... .
until it reaches the bottom of lip
inside the opening. Replace cap.
To check if rinse agent is needed,
remove the cap and look into the
dispenser, On some models, the
dispenser' can be checked by
pressing the clear center of the
fill cap 2 or3 times. If rinse agent
fills the center of the fill cap, you
have enough.
A full dispenser should last about one month.
If rinse agent spills, wipe up the excess.
DishPreparationPriorto Loading
!i:'.;No pre-rinsing of normal food soil is required.
i:._Scrape off hard soils including bones, toothpicks, skins, and
seeds,
L_i,_Remove large quantities of any remaining food.
!:;iRemove leafy vegetables, meat trimmings, and excessive amounts
of grease or oil.
_ Remove acidic food soils that can discolor' stainless steel.
12
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