kenmoreguy89
Well-known member
With my current crappy Bosch forget getting something dried as you open the DW, unless you leave it open and wait about 40 mins, let alone plastic.
With our old Rex/Zanussi, which IIRC had a vented heated drying, hard plastic would come out dry, though flixible stuff such as Tupperware would still have some light droplets, not too bad since they're opaque and that would not be that much of a problem.
I do use the maximum setting of rinse aid possible in the Bosch and sometimes if I can "catch" the machine in time during the last rinse fill I add about 3/4 tablespoon rinse aid more, that way the drying as I open the door is faster and save me from passing with towel at least the pots and some dishes, water and marks on other items and glaases are reduced but still there though... I can't even imnagine if I would not use it.
As for the chemical.....well, I do use the DW just in occasion of large meals or guests now.... but I am still "healty" and alive and could not really notice anything different in matter of taste or anything because of the increased amount of RA used and so meaningful-hazardous quantities of RA potentially left on pans and dishes...it would be insignificant anyway really IMO.
In all honesty I'd be more concerned about the chemicals that are in the food and drinks we consume than of that little *nothing* that may be on our dishes because of RA....
With our old Rex/Zanussi, which IIRC had a vented heated drying, hard plastic would come out dry, though flixible stuff such as Tupperware would still have some light droplets, not too bad since they're opaque and that would not be that much of a problem.
I do use the maximum setting of rinse aid possible in the Bosch and sometimes if I can "catch" the machine in time during the last rinse fill I add about 3/4 tablespoon rinse aid more, that way the drying as I open the door is faster and save me from passing with towel at least the pots and some dishes, water and marks on other items and glaases are reduced but still there though... I can't even imnagine if I would not use it.
As for the chemical.....well, I do use the DW just in occasion of large meals or guests now.... but I am still "healty" and alive and could not really notice anything different in matter of taste or anything because of the increased amount of RA used and so meaningful-hazardous quantities of RA potentially left on pans and dishes...it would be insignificant anyway really IMO.
In all honesty I'd be more concerned about the chemicals that are in the food and drinks we consume than of that little *nothing* that may be on our dishes because of RA....