4 ms·
They say to put the dirtier things at the bottom since that's where the strong jets of water come from. Then they say to put cutlery face down so it gets clean
by blunte 5y ago
They say to put the dirtier things at the bottom since that's where the strong jets of water come from. Then they say to put cutlery face down so it gets cleaner.
What about the other side of the cutlery? Was only one side dirty?
And then, the no-prewash directive... If you put dishes with stuck-on food into the dishwasher, there's some chance that the stuck-on food will not come off. Then that food gets baked on during the drying cycle. It may be sanitary, but it's is not something I want.
Until someone can draw the line between "some bacteria is good for you and makes you stronger" and "oh this will cause you grief or death", I still err on the side over serious pre-cleaning and then hot dishwashing.
- choward 5y agoI only run my dishwasher once or twice a week. I don't want food stuck to my dishes for that long. I always rinse/prewash.
- bonestamp2 5y ago> What about the other side of the cutlery? Was only one side dirty? I read this as the handle should be at the top and the points ("face"?) should be at the bottom (assuming vertical cutlery bins). I know some people who swear the handles should be on the bottom and the points should be on top.
- bonestamp2 5y agoI pre-clean too. But, the thing that really kills the bacteria is not the hot water (it's not hot enough), it's the bleach in the dishwasher detergent (bleach is a chemical sterilizer).
- dredmorbius 5y agoAlso the alkalinity of the detergent. Much as with soap, that disrupts lipid membranes in bacteria and viruses. The "20 second" rule for handwashing is mostly about how long germs need to be in contact with soap before they're mostly dead. (Mostly dead isn't all dead </MiracleMax>) You may still have dirt/soil on your hands after 20s, but it's pretty much sterilised.