Download Operating Instructions - Ocean Networks Canada
Transcript
112 6 No 1. Alarm Not-selected Non Transfer with Memory Over Write FTP (*2) and (*7) 0 to 63 Characters - [Blank] [Blank] [Blank] To Subject [Blank] [Blank] [Blank] [Blank] [Blank] [Blank] [Blank] [Blank] POP3 Server Address or Host Name Login ID Password From (Reply) To Subject Text Not-selected SMTP Server Address or Host Name Mail 6. No Message Selected - [Blank] From (Reply) Text (*4) 5 to 63 Characters (*2) and (*7) 0 to 44 Characters Required when using Mail [Blank] Password (*4) 5 to 63 Characters (*2) and (*7) 0 to 63 Characters (*2) and (*7) 0 to 63 Characters Required when using Mail - (*4) 5 to 63 Characters Required when using POP authentication Required when using Mail (*3) 0 to 63 Characters (*3) 0 to 63 Characters Required when using POP authentication (*1) or (*3) 1 to 255 Characters (*1) or (*3) 1 to 255 Characters Required when using POP authentication Required when using Mail - - - (*4) 5 to 63 Characters Required when using POP authentication Required when using Mail (*3) 0 to 63 Characters (*3) 0 to 63 Characters Required when using POP authentication (*1) or (*3) 1 to 255 Characters [Blank] Required when using POP authentication [Blank] Login ID (*1) or (*3) 1 to 255 Characters POP3 Server Address or Host Name Required when using Mail Passive Mode, Active Mode - (*3) 1 to 234 Characters [Blank] Not-selected Mail - - Required when using FTP Every Time, One Time (*3) 0 to 63 Characters - If necessary 65535 (*3) 0 to 63 Characters 1 (*1) or (*3) 1 to 255 Characters - - - Note If necessary Required when using FTP Required when using FTP - - - Indispensable setting SMTP Server Address or Host Name Passive Mode [Blank] Over Write to Fixed Upload File Name Data transfer method Over write setting Upload File Name Every Time [Blank] Login timing Password 21 [Blank] Login ID Port No. (Usually Use 21) [Blank] Not-selected 5. Non Transfer without Memory Over Write Server Address or Host Name Factory Default value Selected Items Operating Instructions