Rochdale Observer - - SCHOOL NEWS -

ave you ever loaded the dish­washer – only to find your part­ner re­do­ing it ‘prop­erly’ later?

What load­ing it ‘prop­erly’ ac­tu­ally means can be a bone of con­tention in many house­holds, but get­ting the job done right will help en­sure dishes re­ally do come out clean, as well as sav­ing time and en­ergy.

As the ex­perts at Fin­ish Dish­washer Tablets point out: “Dish­wash­ers come in all shapes and sizes, but gen­er­ally there are a few rules to fol­low when it comes to fill­ing your dish­washer. Think­ing about how you stack your dish­washer can ul­ti­mately make do­ing the dishes that lit­tle bit eas­ier.”

So now’s your chance to (hope­fully) nip those load­ing quarrels in the bud, by be­com­ing your home’s dish­washer au­thor­ity. Here are 10 dish­washer ‘rules,’ in­clud­ing some top tips from Fin­ish along with a few of our own...

Just scrape left­over food off dishes, there’s no need to pre-wash them. Any­thing thick and caked on should be re­moved, but smaller par­ti­cles like grains of rice may come off in the dish­washer. How­ever, wip­ing off with a cloth will lead to much bet­ter re­sults. Let ex­pe­ri­ence be your guide, and if dishes aren’t com­ing out clean, try pre-rins­ing in hot wa­ter to loosen food be­fore it hard­ens onto them. Pro­teins such as eggs and cheese, cooked or baked-on foods, and starches that have dried onto the dish of­ten re­quire ex­tra at­ten­tion.

When putting glasses in the dish­washer, make sure they aren’t touch­ing each other, be­cause the wa­ter pres­sure could make them bang against each other and break. Smaller glasses should go on the top rack and taller glasses on the bot­tom. If you have a plas­tic, mesh-like piece on the top rack, use it to grip wine-glass stems to stop them from get­ting scratched or cracked.

If you stack things slightly on their side, it not only en­sures the de­ter­gent reaches ev­ery­thing, but also helps the wa­ter drain away ef­fec­tively. So lean dishes in­wards and down­wards if you can. “There’s noth­ing more an­noy­ing than pick­ing up some­thing quickly, think­ing it’s dry and then throw­ing some wa­ter at your­self,” says one of the Fin­ish pros.

While you should al­ways make sure the dish­washer’s full, so you’re get­ting value for money (and be­ing en­ergy-ef­fi­cient) with each wash, it’s never good to over­crowd it. This will lead to items not be­ing prop­erly Dishes that are stacked on top of each other won’t be en­tirely se­cure and could be dis­lodged by the pres­sure of the wa­ter, lead­ing to break­ages. Stack bowls neatly at an an­gle, so the de­ter­gent can get in­side them and so they’ll drain. But don’t let them take up too much room.

Ei­ther wash sharp knives by hand, or put them face down in the cut­lery rack to avoid ac­ci­dents. Put all the other cut­lery han­dle-down, sep­a­rat­ing pieces as much as pos­si­ble. Big­ger pieces of cut­lery, like serv­ing spoons, should be laid down on the top shelf, fac­ing down so wa­ter doesn’t col­lect in them.

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