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Classement de la vaisselle
Ranger la vaisselle
Retirer manuellement les résidus
alimentaires les plus grossiers.
Un prélavage sous l’eau courante est
inutile.
Ranger la vaisselle de telle sorte que
L’ouverture de tous les récipients
(tasses, verres, casseroles, etc.) soit
orientée vers le bas.
Disposer les pièces convexes et
concaves inclinées pour que l’eau
puisse s’écouler.
Elle soit en appui vertical sûr et ne
puisse pas se renverser.
Elle ne gêne pas la rotation des deux
bras pivotants.
Il n’est pas recommandé de laver dans la
machine de très petites pièces de
vaisselle, car elles pourront facilement
tomber des paniers.
Vider le lave-vaisselle
Afin d’éviter que des gouttelettes d’eau
tombent du panier supérieur sur la
vaisselle placée dans le panier inférieur, il
est recommandé de vider d’abord le
panier inférieur et ensuite le panier
supérieur.
Tasses et verres
Panier à vaisselle supérieur 20
Casseroles
Panier à vaisselle inférieur 28
Couverts
Rangez les couverts sans jamais les trier,
les surfaces salies des couverts tournées
vers le haut (attention avec les lames de
couteaux). De la sorte, le jet de lavage
atteint mieux les diverses pièces des
couverts.
Pour éviter tout risque de blessure, rangez
les pièces longues et pointues ainsi que
les couteaux sur l’étagère (selon le
modèle) ou sur l’étagère à couteaux (en
vente comme accessoire).
51


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