User instructions
10
After using the table to identify the most appropriate washing program:
•
press
the
ON/OFF
button
(1)
and wait for the
PROGRAM
INDICATOR LIGHT
(2)
to illuminate;
•
keep pressing the
PROGRAM SELECTION
button
(3)
until the
indicator light corresponding to the desired program illuminates;
•
close the door; after about
2"
the program will start. While it is in
progress, the relative
LIGHT
will flash (indicating that the program is
being executed).
DURATION
CONSUMPTION
PROGRAMME,
NUMBER & SYMBOL
LOAD CROCKERY
AND CUTLERY
PROGRAM
PROGRESS
MINUTES
(2)
WATER
LITRES (1)
POWER
KWh (2)
1
SOAK
Pans and dishes
awaiting completion
of the load.
Cold prewash
9'
5
0,02
2
ECO (*)
EN 50242
Dishes with normal
dirt, washed
immediately after
use.
Wash at 55°C
Cold rinse
Rinse at 66°C
Dry
175'
**
**
3
AUTO
60-70
Pans and dishes
with normal dirt,
even with dried-on
residues.
Cold prewash
Wash at 55°C
Wash at 65°C
Cold rinse
Rinse at 70°C
Dry
***
***
***
4
STRONG
and
FAST
Mixed dishes, with
mormal dirt without
dried-on residues.
Wash at 65°C
Cold rinse
Rinse at 70°C
50'
10
1,20
5
ULTRA
CLEAN
****
Very dirty pans and
dishes, even with
dried-on residues.
Prewash at 45°C
Wash at 70°C
2 cold rinses
Rinse at 70°C
Dry
105'
20
1,50
Only
run the soak program with half loads.
The
“3/1” OPTION (6)
and
DELAYED START (8)
options cannot be used with the soak program.
(*)
Reference program as per
EN 50242
standard.
(**)
See energy label.
(***) When
the
"AUTO"
program is selected, the dishwasher recognises the type of dirt and
automatically adjusts the washing parameters as appropriate.
(****) The program terminates with an anti-bacteria rinse that ensures a further reduction in
the bacteria level. If the temperature falls during this stage of the program (e.g. because
the door is opened or due to a power blackout), the program lights (2) flash to warn that
the anti-bacteria effect is not guaranteed.
(1)
Average power consumption with the softener set on
level 2
.
(2)
The cycle duration and power consumption may vary according to the water and room
temperatures, and the type and amount of dishes.
