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16
S.N.: ..
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The dishes are not
clean
The dishes are wet
and dull
There
are streaks,
milky spots or a
blu-
ish coating
on
glasses and dishes
Water drops have
dried onto glasses
and dishes
The wash results are not satisfactory
•
The wrong programme has been selected.
•
The dishes are arranged in such a way as to stop water reaching all parts
of a
surface.
The baskets must not be overloaded
.
•
The spray arms do not rotate freely due to incorrect arrangement of the
load.
•
The filters in the base of the washing
compartment
are dirty or incorrectly
positioned.
•
Too
little or no detergent has been
used.
• Where there are
limescales deposits on the
dishes;
the salt container is
empty or incorrect level
of
the water
softener has been set.
• The drain hose connection is
not
correct.
• ,The salt
container
cap is
not
properly closed.
•
Rinse aid was not
used.
•
The rinse aid dispenser is empty.
•
Decrease rinse aid
dosage.
•
Increase rinse aid dosage.
•
The detergent may be the cause. Contact the detergent manufacturer
consumer care line.
If
after
all
these
checks
,
the problem persists
,
contact your
local
Service
Force
Centre.
Technical data
Dimensions
Width
Height
Depth
59,6 cm
81 ,8 - 89,8
cm
55,5 cm
Electrical connection - Voltage - Information on the electrical connection is given on the rating plate
Overall power - Fuse
on the inner edge of the dishwasher door.
Water supply pressure
Capacity
Hints for test institutes
Minimum
Maximum
Testing
in accordance with
EN 60704
must
be carried out with appliance
fully
loaded and
using
the test programme (see "Consump-
t ion values").
Test
in accordance with
EN 50242
must be
carried out when the salt container and rinse
0,05 MPa (0,5 bar)
0,8 MPa (8 bar)
12 place settings
.---.-~
aid dispenser have been filled with salt and
rinse aid respectively and using the test pro-
gramme (see "Consumption values").
~'!l""·:~i.~"I.'·l":'
'.
::~
.
'~
Fullioad:
12 standard nlace settings
It'h ,
~)
~
t
(
~
Amount of detergent required:
Rinse aid setting
5 g + 25 g rrype B)
position 4 rrype III)
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