Rinse Aid; Water Pressure; Water Temperature - Kenmore 587.1411 Manual De Uso Y Cuidado

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Idiomas disponibles

Idiomas disponibles

Dishwasher Dispenser
Dishwasher Dispenser
Dishwasher Dispenser
Dishwasher Dispenser
Dishwasher Dispenser
& Deter gents
& Deter
& Deter
gents
gents
gents
& Deter
& Deter
gents

Rinse Aid

Rinse aid greatly improves drying and reduces
water spots and filming. Water "sheets" off dishes
rather than forming water droplets that cling and leave
spots.
A dispenser, located next to the detergent cup,
automatically releases a measured amount of rinse aid
during the last rinse. If spotting and poor drying are
problems, increase the amount of rinse aid dispensed
by rotating the dial to a higher number. The dial is
located under the dispenser cap. The indicator will be
dark when full and will show clear when it is time to
refill.
To add liquid rinse aid, turn dispenser cap 1/4 turn
counterclockwise and lift out. Pour in rinse aid until
liquid touches the indicated fill level. Replace cap.
Do not overfill since this can cause oversudsing. Wipe
up any spills with a damp cloth.
The dispenser holds enough for 35 to 140 washes,
depending on setting.
Dispenser Opening
Dispenser Cap
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Indicator
Adjustable setting
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Water Pressure

The hot water line to dishwasher must provide water
pressure between 20 and 120 psi.
Low water pressure may occur when laundry or
showers are in operation. Wait until water use is
reduced before starting dishwasher.

Water Temperature

Hot water is needed for best dishwashing and drying
results. Water entering dishwasher should be 120°F
(49°C) to give satisfactory results.
To check water temperature entering dishwasher:
• Turn on hot water faucet nearest dishwasher for
several minutes to clear cool water from pipes.
• Hold a candy or meat thermometer in stream
of water to check the temperature.
• If temperature is below 120°F (49°C), have a
qualified person raise the hot water heater
thermostat setting.
Important: Before starting a cycle, run hot water
to clear cool water from pipe.
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