AENO RC5S Schnellstartanleitung Seite 13

3. Place the charging base on a flat, stable, horizontal surface (Fig. C-2).
ATTENTION! Make sure that the self-cleaning station has a dust bag
installed and that the station cover is tightly closed.
4. Connect the charging base to the mains power supply by plugging the power
cord jack into the connector on the base and the plug into a power outlet.
5. Turn on the vacuum cleaner using the power button.
6. Connect the contacts of the container for dry cleaning to the contacts on
the base (Fig. D). The indicator light of the "Base" button will start flashing.
When charging is complete, the button's indicator light will turn off.
Note. The first charge takes up to 6.5 hours.
Control the vacuum cleaner with the buttons on the body
ATTENTION! Remove all hazardous objects from the floor before operating the
cleaner (see "Limitations and warnings"), power cords, valuables.
1. Dry cleaning. Press the "Start/Stop" button to start the cleaning. Pressing
the button again will pause cleaning.
2. Dry and wet cleaning (Fig. E). Remove the container for dry cleaning from
the body of the vacuum cleaner. Fill the water tank of the container 2-in-1
with purified water to at least 2/3 of its volume and close the valve tightly.
Attach the fabric covers to the container 2-in-1 and insert it into the body of
the vacuum cleaner. Press the "Start/Stop" button to start the cleaning.
Additionally, the suction power and water supply can be controlled from the
AENO application.
Note. The vacuum cleaner automatically returns to the base to charge after
cleaning is complete and when the battery is low. After charging, the cleaner
resumes cleaning from where it was interrupted.
Remote control
Note. It is recommended that you stay as close as possible to the vacuum
cleaner and, if possible, to the Wi-Fi router while the device is connected to the
application.
1. Connect the charging base to the mains.
2. Turn on the vacuum cleaner. Connect the contacts on the vacuum cleaner
to the contacts on the base.
aeno.com/documents 13