Cleaning and Maintaining Kitchen Appliances

Cleaning and Maintaining Kitchen Appliances

Anyone who carefully and conscientiously cleans and maintains their kitchen utensils extends their shelf life. Simple handling ensures cleanliness.

Cooking without fat splashes and kitchen artishness is impossible, which is why every now and then a large plaster of the kitchen is required. This time-consuming work can be delayed by the regular cleaning of kitchen appliances. Simple cleaners - such as degreaser and detergent - are sufficient.

Daily cleaning of hob and hood

Daily use of the hob and extractor hood leaves marks that are easy to clean when cleaned daily.

Grease cleaner or dishwashing liquid dissolve fresh grease splashes and dirt on the hob, a ceramic field scraper removes burnt-in food particles. Then wipe with clean water and polish with a dry cloth and glass cleaner.

Stainless steel surfaces benefit from a cleaning agent specially designed for stainless steel. The cleaner dissolves grease and forms a protective layer on the steel. This primarily prevents fingerprints, but does not help against fat deposits. Grease must be removed with a simple rinsing agent.

Grease also accumulates in the cracks and edges of the extractor hood. The deposit is removed with concentrated rinse water and a cotton swab. Metal grease filters can be cleaned in the dishwasher.

Oven - no more scrubbing

Cleaning the oven immediately after cooling down prevents the burning-in of grease spatters during the next heating. Always wash out any residuals of cleaning agent with plenty of clear water so that no chemical fumes are generated during heating.

Stove in the oven releases a pot of steam. It softens encrustations after a few minutes, making them easier to remove.

Refrigerator - hygiene is the top priority

Regularly cleaning the refrigerator is important because mildew can form inside, despite low temperatures.

To clean the refrigerator completely empty, rinse with odorless soap and dry carefully. Wash shelves, drawers and grids in hot soapy water or in a dishwasher.

It is especially important to clean all cracks and seals regularly. This help with soapy water soaked cotton swabs. Do not wash the refrigerator with vinegar water, as vinegar favors mold growth.

Dishwashers - Clean for a good wash result

Inner edges, hinges and gaskets should be wiped daily with a degreaser. The fresher the soils, the easier they are to be removed.

Food waste is often to blame for poor dishwashing results. They clog the built-in sieve and make it difficult to pump out the dirty water. For this reason, clean the sieves and inserts thoroughly in hot soapy water every two weeks.

Worktop - strained but still clean

Hygiene is a must on the worktop. Depending on its durability, the surface can be cleaned with water, soapy water or degreaser.

A wooden worktop does not stand up to any aggressive means. Their care consists of regular oiling with special oil for worktops. The oil protects the surface against the ingress of moisture, the wood remains breathable. Wipe off oiled wood only with a thin soapy water solution and dry thoroughly to avoid water stains.

Attention: Scratching sponges leave rough, dull areas on many surfaces. These are unsightly and a breeding ground for germs.

Fronts - the kitchen's calling card

Fat deposits and fingerprints are inevitable on kitchen fronts. Regular wiping of the cabinet doors with thin soapy water saves the tedious large plaster. Then dry the high-gloss and glass fronts with a cloth.

Wash stainless steel surfaces with a thin soapy water solution and treat with a stainless steel cleaner. If lightly soiled, one operation with a special cleaner is sufficient.

Often it is only small hand movements that delay the large plaster of the kitchen. The advantage: fresh soiling can usually be removed easier and faster than old ones.

Video: How to Maintain Kitchen Appliances|