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16
Wash
programme
Type of
crokery e.g.
china, pots/
pan s,
cutiery,
glasses, etc
Amount of
food
remains
Description of cycle
Condi-
tion of
food
remains
1/2 Load
Upper Rack
Pre-wash with hot water.
Extended wash at 70°C.
Rinses with cold water.
Rinse with hot water.
Drying.
Prewash use cold water.
Extended wash at 55°C.
Rinse with cold water.
Rinse with hot water.
Drying.
Hot rinse at 65°C.
Drying.
Short wash at 40°C.
Cold rinse.
Short cold wash to pre-
vent food residue from
drying on the dishes .
Extended wash at 50°C.
Rinse with cold water.
Rinse with hot water.
Drying.
Wash at 45°C.
Rinse with cold water.
Hot rinse.
Drying.
Soups,
casseroles,
sauces,
potatoes,
pasts, rice,
eggs, roast or
fried food.
a lot
a little
stuck
on hard
Soups,
potatoes,
pasta, rice,
eggs, roast or
fried food.
loosely
attached
For dishes that need to be rinsed and
dried only.
Coffee,cakes,
milk, sausage,
cold drinks,
salads
Very little
loosely
attached
Rinse off if the dishes have been
stacked for several days in the dish-
washer prior to washing.
Type of
food
remains
Non-
delicate
Mixed
Intensive
Wash
Normal
Wash
Light Wash
(EN50242)
Rinse
Glass ware
Soak
Rapid wash
Lower Rack
Programme overview
17
(G) EN50242 test with rinse aid setting 5
112
94
94
1,62
1,41
1,44
18
15,5
15,5
102
90
90
1,22
1,15
1,15
15
13
13
162
142
142
1,10
0,99
0,99
14
9,5
9,5
55
49
49
0,9
0,78
0,78
5,5
5
5
92
82
82
1,13
1,05
1,07
11,5
10
10
31
29
29
0,32
0,3
0,3
8
7
7
12
12
12
0,01
0,01
0,01
3
3
3
Delayed
Start
Detergent
Extended
Wash
Prewash
Rinse Aid
Duration in
minutes
Energy
consump-
tion in kWh
Water
consump-
tion in litres
Laboratory measured valve in accordance with European Standard EN50242
15g
10g
10g
15g
10g
10g
(G)
30g
20g
20g
30g
20g
20g
30g
25g
25g
7.5g
5g
5g
7.5g
5g
5g
7.5g