Jenn-Air JDB9600AW, Technical Education, Page: 73 / 193

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6. Rust
Fault description Cause Remedial action
Rust marks on cutlery Cutlery not adequate corrosion-resistant. Knife blades are frequently
more severely affected. Use corrosion-resistant cutlery.
Cutlery infected by extraneous rust from rusting parts (metal lid,
damaged utensils basket, etc.). Do not wash rusting parts.
Salt content in the rinsing water too high, as salt dispenser lock not
fastened firmly or salt was spilled while being refilled. Fasten salt dispenser lock firmly or remove spilled salt (by
prerinsing cycle).
Stains on the cutlery Large contact surfaces between cutlery and too little inclination of e.g.
spoons prevent the water from draining and cause staining. Arrange cutlery so that there are as few contact surfaces as
possible.
(Arrange according to
Fig. 1
and Fig. 2 ).
Coarse, micro and fine filter dirty. Clean filters;
see Maintenance and care
No rinse aid added or setting too low.
(Combination detergents have a lower final rinsing effect than separate
rinse aids).
Add rinse aid and check dosage (recommendation level 4–5);
see Rinse aid
Hardness range incorrectly set or untreated water hardness greater
than 50 °dH. Check residual hardness in the cleaning and final rinse cycles and
set water softening system according to instructions for use.
Top up salt;
see Water softening system
Minor discolouration or residue at the contact points are physically
induced and unavoidable. Minimisation possible by means of the points stated in this section.