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Cycle Selection Hints
It is important to follow the Loading instructions.
● POTS & PANS—For items such as pots,
pans
●
WATER SAVER—For
dishes with
I
ight
soils that
cookware, dishes
and
glasses with heavy soil.
have not dried on, or that have extra preparation
Everyday dishes may be included.
before loading. It saves water and energy.
● NORMAL WASH—For loads of everyday dishes,
● RINSE & HOLD—For rinsing partial loads which
glasses and cookware with medium
soils.
Designed
will
be washed later.
D()
izot
u,\e
deter<qerzt.
Delay
to yield high performance on normal soils.
St([rt
i.v
tlot
rt~con~trletlde(i,fi)r
this
c>cle.
What Happens in Each Cycle
●
You’11 hear occasional c1 icking sounds:
● During the drying period:
—Soft food disposer shredding action.
—The motor stops.
—Drain valve opening to pump water out.
— Water vapor comes through the vent by the
—Timer control as cycle progresses.
—Detergent cup opening.
door latch during drying
;nd when water is
being pumped out.
W~lsh
~yCIC
water
use
Tinle
Gallons Minutes
Wash
cycles
(:lpprox,
)
(ilppl”ox.)
Cycle Sequence
POTS &
PANS
1
I
.4
95:):
mmmmmmm
NORMAL WASH
11.4
~~:,:
mmmmmmm
WATF;R
SAVER
~,~
~~:,:
mmmmm
RINSE &
HO1>D
3.1
10
mm
*Unextended tilnes. These cycle titnes will be
incre:Lsed
approxilnfitely
9
tninutes
if
W:Lter
Heut
Energy
option”
IS
s~]~~t~~.
Drying Options:
DRYING HEAT ON. Available
on
all
wash
cycles
except RINSE & HOLD. Add 29 tninutes to
wtish
cycle titne.
DRYING HEAT OFF. Drying
hetlter is turtled off. Dishes dry nfiturally.
Good
dishwashing
stark with HOT water
To get dishes clean and dry you need hot water. To
help
you get water of the proper temperature,
your dishwasher has a WATER HEAT feature that automatically senses the temperature of the water
in the wash cycle
and
heats it, if necessary, to the proper temperature. This water heating feature may allow
you to turn down your household water heater and save energy if you’re willing to let the dishwasher run a little
ionger
while
it he;ts water to the proper temperature. For
go~d
w;shing and
dr~ing,
the entering water must be at
least
120°F.
To prevent dish damage, inlet water should not exceed
150°F.
5