Give these ap­pli­ances some TLC to kill germs, boost per­for­mance

The Hamilton Spectator - - STYLE - EL­IZ­A­BETH MAY­HEW The Wash­ing­ton Post

By not clean­ing your ap­pli­ances, you are not just al­low­ing germs to thrive, but you are also af­fect­ing the ma­chines’ per­for­mance.


Clean it monthly to pre­vent a buildup of germs and main­tain its ef­fi­ciency. Pour dis­tilled white vine­gar into a dish­washer-safe cup (such as a two-cup Pyrex mea­sur­ing cup), and place the cup up­right on an empty dish­washer’s top rack. Run a full cy­cle, us­ing the hot-wa­ter set­ting. Next, de­odor­ize the ma­chine by sprin­kling a cup of bak­ing soda on the bot­tom of the tub and run­ning the dish­washer on a half­cy­cle with hot wa­ter. Af­ter, leave it open for a few hours to air it out.

Cof­fee maker

Give it a thor­ough clean­ing once a month. Hard-wa­ter min­er­als can build up in its in­ner work­ings, which can not only af­fect the taste of your joe but slow its brew time. Fill the reser­voir with equal parts vine­gar and wa­ter and place a pa­per fil­ter in the ma­chine’s bas­ket. Brew the so­lu­tion half­way. Turn off the ma­chine and let it sit for 30 min­utes. Turn it back on and fin­ish brew­ing. Pour out the so­lu­tion, re­place the fil­ter and run clean wa­ter through the ma­chine two more times.


Re­move ev­ery­thing from your re­frig­er­a­tor quar­terly so you can wipe down the in­side. Toss any­thing past its prime. Wipe and de­odor­ize shelves with a so­lu­tion of warm wa­ter and bak­ing soda (1 ta­ble­spoon bak­ing soda in 1 quart of warm wa­ter). If you can, pull the re­frig­er­a­tor away from the wall and vac­uum dust and dirt that has col­lected.

When you go to re­fill your re­frig­er­a­tor, don’t over­stuff it. You need room to let cool air cir­cu­late, which will keep food at a safe tem­per­a­ture.

When you re­stock, keep items such as soda, beer and pas­teur­ized fruit juices on the top shelf. This is not the cold­est place in your fridge, so you want to avoid stor­ing items such as milk that spoil eas­ily there.

On the mid­dle shelf, store items that re­quire a con­sis­tent tem­per­a­ture, in­clud­ing eggs, but­ter and jarred foods such as tomato sauce.

On the bot­tom shelf, store items that spoil eas­ily, such as dairy prod­ucts and raw meat. Store condi­ments such as ketchup, jams, salad dress­ings, mus­tard and pick­les on the door. These items can with­stand higher tem­per­a­tures.

Store veg­eta­bles in the drawer la­belled “high hu­mid­ity,” and store fruit in the “low-hu­mid­ity” drawer, some­times called the crisper.


Fill a mi­crowave-safe cup or bowl with about one cup of wa­ter. Add sev­eral slices of lemon or sev­eral ta­ble­spoons of white vine­gar. Place the cup in­side and run the mi­crowave on high for three min­utes or un­til the wa­ter is very hot and the win­dow is cov­ered in steam. Open the door and wipe down the in­te­rior with a clean cloth. I do this about once a month, but I sug­gest do­ing it more fre­quently if you reg­u­larly heat up soup, melt but­ter or warm any­thing un­cov­ered that has the po­ten­tial to splat­ter.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.