48
Press the keys in the
specified order
Cost-effective telephoning
17.5.0 0 Kosten.fm Gigaset3035isdn A31008-G3035-B101-6-7619 Korrektur: 0
Cost-effective telephoning

Controlling costs

Your base station telephone offers a number of different
displays enabling you to obtain an overview of your call
costs:
duration of call,
units,
cost of current call (call charges),
cost of last call.
®Costs can only be displayed if you have applied for
call charge display during calls (e.g. AOC-D). Ask
your provider if the charges can be transmitted.
Check with your provider or on your telephone bill
to see on which date the count is read in order to
compute your bill. To control this better, we recom-
mend setting the counter on your base station tele-
phone to “0” on this date.
The data on the telephone bill may differ from the
base station telephone displays for technical rea-
sons. The provider‘s counter and cost calculations
are always binding. Special tariffs, e.g. discounts on
long calls, can only be checked when the bill is re-
ceived.
49
Press the keys in the
specified order
Cost-effective telephoning
17.5.0 0 Kosten. fm Gigaset3035isdn A31008-G3035-B101-6-7619 Korrektur : 0

Cost accounting settings

Check with your provider to see whether call costs are
transmitted as tariff units or monetary amounts. Set the
accounting method accordingly, i.e. “UnitsCentr.Off.“ or
“CostsCentr.Off.
Setting for “CostsCentr.Off.“
Call the menu.
Select and Confirm.
Enter the base PIN (factory setting 0000) and confirm.
If the item is highlighted, the call costs transferred by the
provider are displayed. No other settings are required.
# and $The phone is in standby.
Setting for “UnitsCentr.Off.“
Call the menu.
Select and confirm.
Enter the base PIN (factory setting 0000) and confirm.
If the item is highlighted, the units transferred by the pro-
vider are displayed or used to calculate the costs. If “No
Rate” is pre-set, then units are displayed.
# and $The phone is in standby.
®If you have also entered a rate (see page 50), then
the call costs are multiplied by this figure (for res-
taurants, etc.).