Call History; Missed (Menu 3-1); Received (Menu 3-2) - Samsung SCH-N213IB User Manual

Call History

You can use the Call History menu to:
• view and dial the last calls you dialled, received or
missed.
• erase the numbers in the call log memory.
• view the length of calls.
Note: You can see a list of the last calls you dialled,
missed or received by pressing
standby mode.
Missed
If Caller Line Identification service is available, your
phone keeps a list of the last 10 incoming calls that you
failed to answer. Contact service provider for more
information about the service. When you access this
menu, a list of the missed calls displays.
1. Press or to find the desired number, or
name if it is saved in Phone Book.
2. Press the Select soft key to confirm the highlighted
number. The dialled number, or name if it is saved in
Phone Book, displays along with the date and time
when the call was made.
3. To
place a call to
the selected number
use the options
exit the call log
66
in the
Menu 3-1
Press
or
the Call soft key.
the Options soft key.
For details, see the next
page.
.
When you press the Options soft key on the call log
list, the following options are available:
Save: (not available when the number is stored in
your phone book) allows you to save the number in
Phone Book.
Show Entry: (available when the number is stored in
your phone book) displays the detailed information
stored in the phone book entry, such as a name,
memory location, numbers, speed dial number and
other settings.
Edit: allows you to change the phone number to dial it
or save it in phone book.
Erase: erases the selected number.
Send Msg: allows you to send a message.
Received
This option lets you view up to 10 of the last calls you
received if you are subscribed to the Caller Line
Identification service. Contact service provider for more
information about this service.
When you access this menu, a list of the incoming calls
displays.
For more information about scrolling through the list and
accessing the call log, see "Missed" on page 66.
C C a a l l l l H H i i s s t t o o r r y y
Menu 3-2
67