PROBLEM | SOLUTION | |
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CLOUDY OR SPOTTED | NOTES: | |
DISHWARE (AND HARD | ■ Liquid rinse aid is necessary for drying and to reduce spotting. | |
WATER SOLUTION) | ||
■ Use the correct amount of detergent. | ||
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| Confirm that the cloudiness is removable by soaking the item in white vinegar for 5 minutes. If the | |
| cloudiness disappears, it is due to hard water. Adjust the amount of detergent and rinse aid. See “Hard | |
| Water (White Residue On Dishwasher Interior Or Glassware)” in the “Troubleshooting” section. If it does | |
| not come clear, it is due to etching (see below). | |
| Be sure the incoming water temperature is set at 120°F (49°C). | |
| Try using the High Temp and Sani Rinse options. | |
| To remove spotting, run a vinegar rinse through the dishwasher. | |
| ■ Wash and rinse the affected dishware and load into dishwasher. Remove all silverware and metal | |
| items. Put 2 cups (500 mL) of white vinegar in a glass measuring cup in the lower rack. Run a | |
| normal cycle with the ProDry™ option turned off. No detergent is needed. | |
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ETCHING (PERMANENT | This is an erosion of the surface of the glassware and can be caused by a combination of: water that is | |
CLOUDINESS) | too hot, from using too much detergent with soft water or by | |
| act upon. If etching has occurred, the glassware is permanently damaged. To avoid further etching, | |
| adjust the detergent amount to match the water hardness, stop | |
| options only when incoming water temperature is below 120°F (49°C). | |
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LEAKING WATER | Be sure dishwasher has been installed properly and is level. | |
| Suds can cause the dishwasher to overflow. Measure the detergent accurately and use only detergents | |
| designed for use in a dishwasher. Less detergent is needed in soft water. Try another brand of detergent | |
| if sudsing continues. | |
| To avoid rinse aid leaking from the dispenser, be sure the lid is securely attached and avoid overfilling. | |
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TUB IS DISCOLORED | NOTES: | |
| ■ High iron content in the water can discolor the tub. | |
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| ■ A | |
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