27
Selecting the dishwashing cycle (Cycle Table)
Dishwashing-
cycle
Suitable
for:
Type of
soiling
Programme
sequence
Consumption
values
1)
1) The consumption values were obtained under standardised conditions. They depend on how
full the baskets for the dishes are. Variations are therefore possible in practice.
Pr
e-w
a
sh
M
a
in
wash
In
te
rme
d
ia
te
ri
n
se
Fina
l rin
se
Drying
Leng
th
(min
u
te
s)
En
er
gy
(kWh
)
Wa
te
r (
li
tre
s)
AUTOMATIC
(50°-65°)
2)
Dinner serv-
ice and
cookware
normally soiled,
dried-on food remains
•
•
1 t
o
2x
•
•
90 -
1
1
0
1,0
- 1
,5
13
-
25
30 MINUTES
(60°)
3)
Dishes, ex-
cluding
saucepans
just used, lightly to
normally soiled
-
•
-
•
-
30
0,
8
9
70° INTENSIVE
4)
Dinner serv-
ice and
cookware
heavily soiled,
dried-on food re-
mains, in particular
protein and starch
•
•
2x
•
•
12
0 -
13
0
1,
8 -
2,
0
23
- 2
5
65° NORMAL
Dinner serv-
ice and
cookware
normally soiled
dried-on food remains
•
•
•
•
•
90
- 1
0
0
1
,2 -
1,
4
18 -
2
0
ENERGY
(50°)
5)
Dinner serv-
ice and
cookware,
temperature-
sensitive
crockery
normally soiled
•
•
•
•
•
13
0 -
16
0
0,9
5
-
1,
05
12
- 1
4
50° NORMAL
Dinner serv-
ice and
cookware
normally soiled
•
•
•
•
•
85
-
95
1
,1 -
1,
2
15
-
17
45° GLASS
Dessert dish-
es and coffee
service, deli-
cate glass-
ware
lightly soiled
-
•
2x
•
•
73
0,9
15
PREWASH
(cold)
6)
All types of
dishes
Used dishes that are
being stored in the
dishwasher and are to
be washed later.
•
-
-
-
-
12
< 0,1
4