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Combine a box of baking soda with water to form a paste. Fill any openings in the oven with foil. Avoiding bare metal surfaces and the oven door, spread it all over your oven then let it sit overnight. Use a plastic scraper or spatula to remove the paste, wetting as needed, then rinse with water.
The V Spot recommends cleaning burners with ammonia: Put the burners in a plastic ziploc, add 1/4 cup of ammonia then seal. Place the bag on a baking sheet and put it outside overnight. The burners don't need to soak, they just need to be exposted to the fumes. Wip the burners clean with a sponge, or briefly dunk into dishsoapy water. (BTW, never mix bleach with ammonia because it creates toxic fumes.)
Remove the electric coils and the reflector dishes — you can use a mild cleanser like Bon Ami on the dishes, but use only water on the coils. Get full instructions from Martha Stewart.
Directions at Mrs. January.
Get directions from Apartment Therapy.
Freeze lemon slices in vinegar. Run a few cubes through the disposal every few days to keep it fresh.
Soap or detergent can leave behind a scent that will affect the food. Get the full clean fridge checklist from Martha Stewart.
EGGS: Middle shelf. MILK, YOGURT, SOUR CREAM, ETC: If possible, bottom shelf where it's coldest, if not, middle shelf. RAW MEAT: Bottom shelf, where it's coldest, and so if juices drip down they don't contaminate other food. VEGETABLES: They need the most humidity. FRUIT: Need a little less humidity than vegetables — keep them in the crisper. DELI MEAT: That's what the shallow drawer is for. If you don't have a shallow drawer, put them on the bottom shelf. BUTTER, CHEESE, CONDIMENTS, PASTEURIZED JUICES: They can go in the warmest part of the fridge, the door. Or the top shelf.
Real Simple has a good checklist for cleaning your freezer. And Good Housekeeping has some good ideas for keeping it organized.
Bon Appetit editor Carla Lalli Music tries to have these items in her freezer (pictured above) at all times: frozen peas, edamame, ground turkey, burger patties, chicken cutlets, ravioli, homemade soup, and homemade meatballs in sauce. "Each night I take a look at my freezer and transfer an item into the refrigerator to thaw for the next day," she says. "Keeping the freezer in rotation means I always have a green vegetable on hand and don't have to worry about meat spoiling in the fridge during the week." Get more smart tips in Lalli Music's post The Working Mom's Top 5 Tips for Making Dinner Happen.
The citric acid helps wipe out stains and clean lime deposits. Make sure you run it empty.
Microwave some water with lemon juice for three minutes, then let it sit undisturbed for another five. This will loosen any sticky mess inside the microwave, which you can then wipe off with a wet sponge and dishwashing liquid, then rinse.
More at The Kitchen and AOL.
Then run just water through the cycle twice or until the vinegar smell goes away.
Directions from Swoon Studio.
Get directions from Bon Appetit.
Serious Eats has a good guide to knife sharpening.
Take everything out. Clean inside with water and vinegar. Then put everything back in keeping in mind what you use most. Make sure the ingredients you use the most are the easiest to tech:
-GRAINS (rice, cereal, pasta)
-OILS and VINEGARS
-CANNED VEGETABLES, FRUITS, SOUPS
-COFFEE & TEA
-NUTS AND DRIED FRUITS
Better Homes and Gardens suggests organizing your food into "zones" that match the way you cook. So you'd group the following foods together, making sure the zones you use the most often are the easiest to reach.
-EASY WEEKNIGHT MEALS
-LUNCH ON THE RUN
The ones made by Shark are excellent.
These are what chefs use in restaurant kitchens, so you know they can take whatever you throw at them and/or mop up with them. 6 for $25.
Get directions at Smashed Peas and Carrots.
Check out this list from Martha Stewart of what should go in it.
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