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Programmübersicht
56
gemischtes,
unempfindliches Geschirr
temperaturempfindliche
Gläser und Kunststoe
gemischtes Geschirr
Töpfe, Pfannen, unempfindli-
ches Porzellan und Besteck
alle haushaltsüblichen
Speiserückstände
frische, wenig haftende
Speiserückstände
normale, leicht angetrocknete
Speiserückstände
eingebrannte, stark haftende,
stark angetrocknete,
stärke- oder eiweißhaltige
1)
Speiserückstände
variabler,
sensorgesteuerter Ablauf
verkürzter Ablauf
variabler, sensorgesteuerter
Ablauf mit Glaspflege
wasser- und energiesparender
Ablauf
verkürzter Ablauf
durchschnittliche
Programmwerte
verkürzter Ablauf
maximale
Reinigungsleistung
verkürzter Ablauf
1)
Stärkehaltige Speiserückstände können z.B. durch Kartoeln, Nudeln, Reis oder Eintöpfe entstehen
Eiweißhaltige Speiserückstände können durch gebratenes Fleisch, Fisch oder Eier oder bei Aufläufen
entstehen.
Geschirr Speiserückstände Programm-
eigenschaften
56


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