Using Menu In Your Ip15 Cordless Handset; User Functionality Submenus - Alcatel Temporis IP150 Administration And Provisioning Manual

Using Menu in your IP15 cordless handset

Your cordless handset IP15 menu has nine sub-menus:
Message-access voicemail for assigned accounts
Directory-access and manage contact directory
Call History-access and manage call lists
Intercom-launch internal calls to other handsets
Speed dial- manage your speed dial list
Features—manage calls
Status—view the deskset network status, account registration status, and product
information.
User Settings—allows the user to set the language for the display, configure the
appearance of the display, or customize the audio settings.
Admin Settings—configure network settings (enter static IP addresses, for example),
provisioning settings, launch handset firmware upgrade, change DECT sytem PIN or enable
secure browsing for example.
The first six submenus can be considered to be mainly functionality related, whereas the
last three are more connected to administration.
This guide mainly contains instructions for using the Admin Settings menu and for accessing
the Status menu, but we will also give an overview on the other submenus, which we will
group in a User Functionality submenus chapter.
To use the phone menu:
1. When the phone is idle, press MENU.
The main menu appears.
9. Press  or  to highlight the desired sub-menu, and then press OK key, or ENTER soft
key
Press OK or an appropriate soft key to save changes.
Press or an appropriate soft key to cancel an operation, exit the menu display or return
to the idle screen.

User functionality submenus

The table below summarizes the different functions available in the user functionality
related submenus.
Depending on whether you are using your IP15 handset with an IP2015 base or with a
Temporis IP300/Temporis IP700G desk set, some minor differences can be found. They are
detailed in the table.
Level 1
Message
(n is the number
of available sip
accounts on the
product or
Business IP Range Administration and Provisioning Guide
Level 2
Line 1
...
Line n
Level 3
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