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Using the dishwasher.
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Check the WaterTemperature.
The entering
water must
be at least 120°E and not more
d_an
150°E, for effective
cleaning
and to prevent
dish damage.
Check
the water
temperature
with a candy
or meat
thermometer.
Tuna on
the hot water faucet
nearest
the dishwasher,
place dte thermometer
in a glass and let the water' run continuously
into the glass until
the
temperature
stops rising:
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!= i l;:iI
UseJet-Dry®RinseAgent
Jet-Drip rinse agent removes spots and prevents new film build-up
on your dishes, glasses, flatware, cookware and plastic.
Fill the rinse agent dispenser
....
.
until it reaches the bottom of lip
inside the opening.
Replace cap.
To check
if rinse agent
is needed,
remove
the cap and look into the
dispenser,
On some
models,
the
dispenser'
can be checked
by
pressing
the clear center
of the
fill cap 2 or3
times. If rinse agent
fills the center
of the fill cap, you
have enough.
A full dispenser should last about one month.
If rinse agent spills, wipe up the excess.
DishPreparationPrior to Loading
!i:'.; N o pre-rinsing
of normal
food soil is required.
i:._Scrape
off hard soils including
bones,
toothpicks,
skins, and
seeds,
L_i,_ Remove
large quantities
of any remaining
food.
!:;iRemove
leafy vegetables,
meat
trimmings,
and excessive
amounts
of grease
or oil.
_ Remove
acidic food soils that can discolor' stainless
steel.
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