(1) Refrigerators – Freezer temperature should be 0° F and the refrigerator 35°-37° F. Clean the condenser coil and wash the door gaskets with warm soapy water at least once per year. If your refrigerator has a water filter, be sure to change it regularly as per the manufacturer’s recommendations (usually every 6 months).
(2) Dishwashers – Hot water is essential for clean and dry dishes. Water entering the dishwasher should be at least 130° F. Run the hot water at the sink next to the dishwasher until the cold water is purged out of the hot water line. Because of new energy and safety standards it may be necessary on newer dishwashers to use a rinse agent for proper drying. Check the bottom of the silverware basket for holes. Cutlery can extend through the hole and inhibit the spray arm from turning, causing poor washability.
(3) Garbage Disposers – Be sure to have the water and the dispenser running before feeding the food waste into it and be sure the food is all ground up and flushed out of the disposer before turning them off. Feeding the disposer a large quantity of waste too fast can result in clogged pipes, so feed large quantities slowly or just throw it out in the trash. Do not put stringy items such as corn husks and celery into the unit because they will not grind up and will clog the mechanism. Cleaning the disposer can be done by running a whole container of ice through it.
(4) Microwave Ovens – Do not operate the oven without food inside. When there is no load to absorb the microwaves, they can be redirected back to the magnetron tube and cause premature failure. Always keep the inside of the microwave clean and cover foods when heating. Splattering foods can get behind the wave guide cover and cause sparking and burning.
(5) Ovens – When using foil inside the oven to help keep it clean, keep it at least one inch from any electric heating element. The foil can reflect the heat back to the element causing overheating and premature failure. Many oven break downs occur during the cleaning cycle, so it is not a good idea to self-clean an oven ‘immediately’ prior to a big dinner. Cleaning a week or more in advance would allow service to be scheduled should a problem arise.
(6) Cook Tops – When cooking on an electric surface element, do not allow the heater to glow red hot. The pot cannot absorb all the heat generated and this excessive heat can damage the element, drip bowl, and cook top surface.
(7) Clothes Washers – Investing in new stainless steel braided hoses helps avoid costly damages (bursting hoses). Rubber backed mats can cause problems by putting added strain on a washer and possibly causing unbalanced loads. The rubber backing can break down and separate, infiltrating the wash system and clog hoses, pumps, filters and valves.
(8) Clothes Dryers – A free flowing vent line to the outside of the house is necessary for good performance. Restricted air flow in a vent line is caused by the vent line being too long, kinked, too many bends, or being partially clogged with lint build-up. It’s a good idea to clean the lint out of the vent line at least once per year. Clean lint screens with dishwashing detergent, water, and a soft brush. Replace any white plastic vent hose with new foil or metal vents.
