What do you think about "automatic" programs on dishwashers ? Here are my doubts
A) Some machines let you decide the temp (as 10y.o. AEG F 8081 With auto 50°C and auto 65°C) and add/cut down prewashes and/or rinses only
B) Machines -such as TOL BSH- have more autos that work within a narrow temp range (i.e Auto pots'n'pans 65°C/75°C - auto gentle 35°C/45°C - regular 45/65 and so on)
C) Some have just one auto that works with a wider range of temps (i.e. euro whirlpools 40/70°C ,latest aegs 45/70°C)
Let's go into real life :
1) Summertime - cold meal with salad and ice cream - very soiled load (dressings, ice cream) but easy to remove with cold prewash + low temp Wash
With machines "A" (and mostly on "B") it's YOU to decide the right temp. What happens with machines "C" ? How can they manage that low temps are enought ?
2) Boiled sausages (i.e. italian cotechino) are extremly greasy but don't cause water turbidity. Pots and dishes need at least 60°C/140F°F water
Do machines "C" sense this ?
3) Pots and pans with dried soil (that you'd scrub if you'd handwash it). Not a full load, so prerinse cycle only, then you' ll run full load next morning after breakfast.
When you'll run the load, will be the machine "C" able to understand to scrub pots @ high temp ?
Ok,I'm rather skeptic [oops ... sceptic ;-) ] ..let me know your experiences
Carlo
A) Some machines let you decide the temp (as 10y.o. AEG F 8081 With auto 50°C and auto 65°C) and add/cut down prewashes and/or rinses only
B) Machines -such as TOL BSH- have more autos that work within a narrow temp range (i.e Auto pots'n'pans 65°C/75°C - auto gentle 35°C/45°C - regular 45/65 and so on)
C) Some have just one auto that works with a wider range of temps (i.e. euro whirlpools 40/70°C ,latest aegs 45/70°C)
Let's go into real life :
1) Summertime - cold meal with salad and ice cream - very soiled load (dressings, ice cream) but easy to remove with cold prewash + low temp Wash
With machines "A" (and mostly on "B") it's YOU to decide the right temp. What happens with machines "C" ? How can they manage that low temps are enought ?
2) Boiled sausages (i.e. italian cotechino) are extremly greasy but don't cause water turbidity. Pots and dishes need at least 60°C/140F°F water
Do machines "C" sense this ?
3) Pots and pans with dried soil (that you'd scrub if you'd handwash it). Not a full load, so prerinse cycle only, then you' ll run full load next morning after breakfast.
When you'll run the load, will be the machine "C" able to understand to scrub pots @ high temp ?
Ok,I'm rather skeptic [oops ... sceptic ;-) ] ..let me know your experiences
Carlo