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Pages: [1] [2] [3] [4] [5] [6] [Back to Dishwashing Fact Sheet Main Page] AUTOMATIC DISHWASHING PROCEDURES An automatic dishwasher produces clean dishes, keeps the kitchen free of clutter before and after meals, generally uses less water than hand dishwashing, reduces breakage, helps control germs and frees time for other activities. Automatic dishwashers vary from brand to brand, model to model, but all clean by the action of hot detergent solution that is circulated by spray arms and towers. Water temperature, detergent concentration, and proper loading of the racks are all important to good results. WATER TEMPERATURE For the best cleaning results, be sure water temperature in the dishwasher is hot. Most new dishwashers heat the water right in the tub to compensate for low temperature hot water supplies. If the dishwasher does not have a heat booster, run the hot water at the kitchen sink for a few minutes to clear the line of cool water before turning on the dishwasher. SCRAPING AND PRERINSING Prerinsing dishes and glassware should not be necessary. An automatic dishwasher detergent and a properly installed and operating dishwasher of reasonably current vintage will do a thorough job with just a scraping off of large food particles. If dishes are loaded into the dishwasher and washed later, the "rinse-hold" cycle can be used; but experience may show that even this is not necessary. Extra heavily soiled cookware may need a rinse, soak or a prewash. LOADING THE DISHWASHER Variations in dishwashers make it important to study directions and diagrams in the user's manual. The most important factor is the positioning of the dishes and utensils in relation to the wash action.
ADDING DETERGENT Use only a product made specifically for automatic dishwashers (see Automatic Dishwasher Products). Any other type will cause oversudsing and possible damage to the dishwasher. Use the amount recommended on the detergent container and in the user's manual, adjusting it to the amount of soil, water hardness and load size. Some detergent dispensers have lines to indicate the amount of detergent to add. In hard water, it is particularly important to use detergent as recommended by the dishwasher manufacturer. In general, the harder the water, the more detergent is required. In soft water, less detergent can be used. Add the detergent to the dispenser cup(s) after the dishwasher is loaded and is ready to be operated. Be sure the dispenser is dry and clean before adding detergent to maintain optimum performance. This also helps prevent powder detergents from becoming caked in the dispenser. Also, be sure to close the dispenser cup lid. Don't sprinkle or pour detergent on flatware or other metals; spotting and pitting may occur. SETTING THE CONTROLS Depending on the model, various cycles are available to the user. They may vary by the number of washes and rinses, type of load, degree of soil, and type of drying (air or heated). For most full loads, the regular or "normal" cycle will do the job well, but consider all the options and use any of the features the dishwasher offers. Special "energy-saving" cycles may be offered (see Energy Management in Automatic Dishwashing). Don't shorten the normal wash time just to save energy; the washing action itself takes very little power. A too-short cycle may be a waste of hot water and detergent if results are poor. UNLOADING DISHES When dry and cool, a load of dishes can be left in the dishwasher until needed. Most users agree that unloading should be done before starting to prepare the next meal. To avoid the doubt about "clean or dirty," leave the door latched until all clean dishes are put away. Some newer models have a signal device to indicate the dishwasher has been run. ITEMS THAT SHOULD NOT GO IN A DISHWASHER The forceful action, hot water and alkaline detergent in a dishwasher can be harmful to some items. Always check the dishwasher manufacturer's instructions about washing. Here are some items to be considered with caution: Aluminum utensils: Aluminum, with a colored or metallic copper or gold look usually on the lids of pans and molds, has a thin anodized coat that is not dishwasher safe. The harder gray or charcoal-colored anodic finish applied inside and out to some of the professional type cookware can also be permanently damaged. Plain aluminum will darken when exposed to water, some foods, detergents, and alkaline cleaners such as ammonia or a heated solution of baking soda and water. The degree of discoloration depends partly on the length of contact and metal (some alloys are more resistant). Aluminum can be washed in the dishwasher if the discoloration or the necessity of additional cleaning with steel wool or an acid cleaner is not objectionable (see Hand Dishwashing Problems and Solutions). Cast iron: Do not wash in a dishwasher _ all the seasoning will be removed and rusting will occur. China (hand-painted or antique): These delicate items should not be washed in the dishwasher. Color may be removed by the high water temperature and alkaline solution in the dishwasher. Crystal: Some very fine crystal can break either from sudden exposure to very hot water or from being bumped or toppled. Cutlery: It is safer to wash kitchen knives by hand since the handles may not be dishwasher safe, and blades can be a hazard in the loading or unloading. Dirilyte: Gold color will be removed. Glasses (decorated): Metal trim and colorful enamel decorations on glassware will often fade in time when washed in a dishwasher. Delicate patterns can be damaged. Knives (hollow-handled): Older flatware may have glued handles which could be loosened by the heat. Milk glass: Heat may cause yellowing. Pewter: Will stain, discolor and pit. Plastics Many plastics are dishwasher safe and remain more stainfree than when hand washed. There are other types of plastics that are heat-sensitive and may melt and warp. Check care instructions on the plastic item. If in doubt, try one. Some may be labeled "top rack only" to keep them away from the heating element at the bottom of the tub. When the dry cycle is not used, they can usually be dishwasher washed if they are heavy enough to withstand the washing action without moving around in the tub. Silver: May corrode.
Wooden items, including knife handles, will lose their
finish, dry out, crack
and warp.
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