15
15
EN
Programme overview
Wash
programme
Type of
crokery e.g.
china, pots/
pans,
cutlery,
glasses, etc
Amount of
food
remains
Description of cycle
Condi-
tion of
food
remains
Pre-wash with warm water.
Extended wash at 70°C.
Rinses with cold water.
Rinse with hot water.
Drying.
Pre-wash use cold water.
Extended wash at 55°C.
Rinse with cold water.
Rinse with hot water.
Drying.
Short wash at 40°C.
Cold rinse.
Short cold wash to pre-
vent food residue from
drying on the dishes .
Pre-wash use cold water.
Pre-wash use cold water.
Extended wash at 50°C.
Rinse with hot water.
Drying.
Wash at 45°C.
Rinse with warm water.
Hot rinse.
Drying.
Soups,
casseroles,
sauces,
potatoes,
pasts, rice,
eggs, roast or
fried food.
a lot
a little
stuck
on hard
Soups,
potatoes,
pasta, rice,
eggs, roast or
fried food.
loosely
attached
Coffee,cakes,
milk, sausage,
cold drinks,
salads
Very little
loosely
attached
Rinse off if the dishes have been
stacked for several days in the dish-
washer prior to washing.
Type of
food
remains
Non-
delicate
Mixed
Intensive
Wash
Normal
Wash
Light Wash
(EN50242)
Glass
ware
Soak
Rapid
wash
Heat
Hot rinse at 65°C.
Drying.
For dishes that need to be rinsed
and dried only.
3 in 1
