Haier DW9-TFE1 operation manual Programme overview, Wash, Heat, Soak

Programme overview en

	Type of	Type of	Amount of	Condi-
Wash	crokery e.g.
	china, pots/	food	food	tion of	Description of cycle
programme	pans,			food
		remains	remains
	cutlery,			remains
	glasses, etc
					Pre-wash with warm water.
		Soups,			Extended wash at 70°C.
	Non-				Rinses with cold water.
Intensive		casseroles,
	delicate			stuck	Rinse with hot water.
		sauces,
			a lot
Wash				on hard	Drying.
		potatoes,
		pasts, rice,			Pre-wash use cold water.
					Extended wash at 55°C.
		eggs, roast or
					Rinse with cold water.
Normal		fried food.
					Rinse with hot water.
Wash					Drying.
		Soups,			Pre-wash use cold water.
		potatoes,	a little	loosely	Pre-wash use cold water.
		pasta, rice,		attached	Extended wash at 50°C.
Light Wash		eggs, roast or			Rinse with hot water.
		fried food.			Drying.
(EN 50242)
					Wash at 45°C.
					Rinse with warm water.
					Hot rinse.
Glass ware		Coffee,cakes,			Drying.
				loosely
		milk, sausage,
			Very little
		cold drinks,		attached
	Mixed	salads			Short wash at 40°C.
					Cold rinse.
Rapid wash
		For dishes that need to be rinsed			Hot rinse at 65°C.
		and dried only.			Drying.
Heat
		Rinse off if the dishes have been			Short cold wash to pre-
		stacked for several days in the dish-			vent food residue from
Soak		washer prior to washing.			drying on the dishes .

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