Bosch Basket
Dunno how you can hate Bosch baskets.
This load here is once again just running at the moment. Our DW here runs every day or every other day, every 3 days at least, depending on how much is cooked from scratch and how much frozen stuff is prepared. (We're a bunch of students after all.)
Loads of this kind are kind of textbook for this place. With some general planning ahead and some adjusting afterwards, you get a ton in there.
Bottom rack:
- Back right for plates (flatter plates to the right, more rounded once in the middle, deep once most left).
- Back left for cutting boards, sorted from tall most left to smaller to the right.
- Cuttlery basket is fixed front center.
- Then, depending on situation, pans and pots are tilted slightly leaning against the cuttlery basket and subsequent pans are leaned onto the next one. That way, there is always a small gap at the bottom for the spray to reach into.
- Big serving bowls are best loaded into the verry last tine before the tines change the direction they face. Thus the bowl naturaly hangs over the items in front (for us, it usually overhangs the cuttlery basket).
- Last, if you look straigth down onto the rack, where every there are areas you can see the door surface, you can load something on top that isn't to dirty (perfect are shallow tupperware items or large greasy pans). Such areas are over the plates, over the cuttlery basket, over the cutting boards.
Top Rack:
- Right side with etagers down fits the 4 tea cups one of my flatmate uses in 2 days. Further, long serving and cooking utensils like big knifes fit there, as well as tea sieves, scoops, anything small.
- Left side is cups, glases.
- The row of tines is for the small plates belonging to the tea cups, tupperware lids and small bowls.
- In front of the etagers on the right there is one more row for glases, cups, tupperware etc. Usually faceing the row of bowls to overhang the bowls or leaning onto them are lunch boxes and such.
- Ontop of anywhere where there is a cluster of cupps and glases you can perfectly fit pot lids. Those are usually barely dirty, so by laying them face down onto areas with round items like glases or cups, the spray reaching through the areas between the round surfaces is more then enough to get them clean.
That works for most every day soild items.
If loads sit for more then a day, this probably wont satisfy in terms of cleaning.
If you call a dishwasher a bad cleaner if you find a speck of parsley on one of the corners where something touches, this wont work for.
If you are out for perfect performance every time without any failure, don't do this.
If you throw burnt in pans in there and suspect perfect results, don't even try this.
(We here quick rinse any large debry out of our pans before loading, and if something is visibly stuck on, you flush the pan, add a tiny amount of handwashing liquid, take the brush, scrub out these stuck on pieces, flush again and load. Takes a minute tops, more like a 30sec job. Nothing else gets pretreated, just scraped, shaken, poured out.)
I would have applied this as BobLoad, but not only could I have loaded a couple more items (a few small spots in the top rack) and the soils weren't massive, but by tomorrow morning when the load is done and I get up, a flat mate will already have unloaded the DW for me.
Bottom line: As long as it is not physicly strongly stuck to the dish, and any surface of the dish is reachable somehow by even a tiny spray of water, it will get clean.
140°F and insane amounts of tensides in an insanley alcaline enviroment will remove most typical food soils wizh ease. Most food is made of water, substances easily dissolved in water and grease (to put it simple), and that is easy to remove.
If it is black, burnt in and barely even removable with your fingernail, you DW will get rid of it just as much as you: Not at all.
Once I have a nice load to show, I'll relly do a BobLoad application for this.
(Side node: Had to move that one pan because it slid out of place.)
