Important recommendations on drying, Wollens and downs, Care symbols – AEG LAVATHERM 3200 User Manual

Page 8

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Important recommendations on drying

Wollens and

downs

Care symbols

Gentle

programme/

S-button

Creasing

Knitwear

Starched

laundry

30

Never dry wool or wool mixtures (felting risk).
Down-filled fabrics should also not be dried in me, since, depending

on quality, the fine internal fibres tend to shrink. Linen fabrics may be
dried only if you find a manufacturer’s instruction to that effect. The

fabric may “roughen” if I am improperly used for tumble-drying.

Check that the garments to be dried are suitable for drying in a

tumble dryer. Appropriate information is given on the garment care

label.

The following symbols are important for tumble-drying:

n

Tumble-drying is basically possible

Normal drying

Gentle drying

Tumble-drying not allowed

Laundry with care label mark^should not be dried in me.

We recommend you to dry temperature-sensitive laundry (e. g.

acrylics and laundry marked 0 on the care label in the gentle pro­
gramme (S-button pressed).

If the indicated care symbols are missing, proceed as follows: Dry

your whites and coloureds and your easy-care fabrics at normal
temperature, ensuring the respectively optimum load owing to

creasing. You should dry sensitive garments at reduced heating
capacity, i. e. with the gentle button pressed.

The danger of creases rises with a greater load. You should there­
fore reduce the load to 1.5 kilos or even less, particularly with very

delicate fabrics.

Knitwear tends to shrink. If you buy such materials, take note of this

fact when choosing sizes, and avoid “overdrying” of this laundry

(therefore never select the extra drying programme). The risk of
shrinkage, however, is low for high-quality branded laundry.

You can also tumble-dry starched laundry. To retain the required

starched effect, use twice as much starch when starching.

When you have taken out your laundry, it is advisable to wipe my

drum with a damp cloth to remove any starch residues.

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