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Water
The entering water must be at least 120°F. and
not more than 150°F., for effective cleaning
Temperature
and to prevent dish damage. Check the water
temperature with a candy or meat thermometer.
Turn on the hot water faucet nearest the
dishwasher, place the thermometer in a glass
and let the water run continuously into the
glass until the temperature stops rising.
Rinse
A rinse agent, such as JET-DRY® , makes water
flow off the dishes quickly thereby reducing
Agent
water spotting.
Fill the rinse agent dispenser until it reaches
the bottom of lip inside the opening. Do not
overfill the dispenser. Replace the cap.
To check if rinse agent is needed, press
the clear center of the fill cap 2 or 3 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 is spilled, wipe up the excess.
Dish
• No prerinsing of normal food soil is required.
Preparation
• Scrape off hard soils including bones,
Prior to
Loading
• Remove large quantities of any food.
Dishwasher
1. The door must be closed and latched into
Door
2. If the door is opened during a cycle and left
toothpicks, skins and seeds.
place to select a LOAD SELECTION or
an OPTION.
open, the dishwasher will beep once every minute
until the door is closed and latched into place.
Using the dishwasher
Dishwasher
• Remove leafy vegetables, meat trimmings, and
excessive amounts of grease or oil.
• Remove foods with high acid content—they
can discolor stainless steel.
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