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Hate to wash clothes?

by Erika Ledoux on 08/15/17

Hate to wash clothes? On a recent visit to St. Augustine, FL, at the Old Town Store, we were able to take pictures of a 1939 Maytag Washer. Maybe you will change your mind!

Pictures of 1920-1930 Older Maytags


by Erika Ledoux on 08/15/17

We have been asked this question asked many times, often, when a refrigerator or ice maker has just been installed.  Keep the following in mind to answer your question.

How long does it take my newly installed ice maker to make ice?
The refrigerator and ice maker must be at proper temperature. If just installed, the ice maker itself could take 24 hours to get cold enough to produce ice. The ice maker must reach 15 degrees F before a cycle will begin. The recommended fresh food temperature is 37 degrees F; the freezer temperature is 0 degrees F.  This time frame is greatly impacted on how many times the freezer door is opened. 
How long does it take to make ice cubes in a ice maker?
Normally an ice maker that is inside a freezer that doesn't drop below 0°F, (as recommended by the manufacturers), with water no warmer than 70°F will cycle about every 90 minutes. So, if your ice maker is a 5 or 6 cube ice maker, you are only getting 5 or 6 cubes of ice every hour and a half.  This time frame is greatly impacted on how many times the freezer door is opened, and of course, how much ice is used in between cycles.

Why are the dishes in my dishwasher not drying?

by Erika Ledoux on 11/12/14

Before you pick up the phone to call a technician, check to see if the dishwasher problem you are experiencing is on this list. Many problems require a very quick fix that you can do yourself.

Problem: My Dishes Are Still Wet When The Dishwasher Cycle Is Complete.

Be sure to load the dishes so that the water can run off them freely. Especially with round dishes like bowls, it can be easy for them to retain water if they are set sideways rather than upside down. Also, be sure to add Finish® Jet Dry® to the rinse aid dispenser regularly for superior drying. Your issue may be that you need to add more of a rinse aid dosage if your dishes are still coming out wet. If your dishes are still wet after trying all of these solutions, you should contact an appliance repair technician.

Source:  http://www.dishwashingexpert.com/solving-dishwasher-problems/dishwasher-faqs


by Erika Ledoux on 10/02/14

NOTE:  If you see suds - you are using too much soap

ANSWER:  You should be using approximately 1 TABLESPOON, yes, 1 Tablespoon of HE detergent in your washing machine.  If you are using more, you can damage your machine and your clothes, and cause a mold and bacteria build up in your washer.

TRY THIS SIMPLE TRICK:  Try washing a couple of your towels WITHOUT soap.  If you see any suds in your water, that means you are using too much soap.

Because there is so much less water use than a top load machine, you need much less laundry detergent. It is also very important to use a detergent that is formulated for a high-efficiency machine. These are labelled with the he logo and are formulated to produce very few suds. Seeing lots of bubbles or foam is actually an easy way to ruin your front load washer. The bubbles will overflow the washer and can destroy electronic systems. Plus with lower water levels in the rinse cycle, the bubbles and detergent will be left in your clothes.

Some washers have dispenser drawers that will slowly release the correct amount of detergent from the reservoir for each load. If you are adding the detergent yourself for each load, use no more than one tablespoon of HE (High Efficiency) soap. 

The same rule of using very small amounts applies to fabric softener and bleach. One teaspoon of fabric softener will soften a full load. For chlorine bleach, two tablespoons should be used in the dispenser or 1 tablespoon if it is concentrated.

Fosingle dose detergent pacs or pods, always place them in the bottom of the washer while it is empty - before loading clothes. This will give the pac first exposure to water so it will dissolve correctly.


By Mary Marlowe Leverette
Laundry & Laundry Rooms Expert


by Erika Ledoux on 08/29/14

Storage Basics

  • Refrigerate or freeze perishables right away. Foods that require refrigeration should be put in the refrigerator as soon as you get them home. Stick to the "two-hour rule" for leaving items needing refrigeration out at room temperature. Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—one hour if the air temperature is above 90° F. This also applies to items such as leftovers, "doggie bags," and take-out foods. Also, when putting food away, don't crowd the refrigerator or freezer so tightly that air can't circulate.
  • Keep your appliances at the proper temperatures. Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive.
  • Check storage directions on labels. Many items other than meats, vegetables, and dairy products need to be kept cold. If you've neglected to properly refrigerate something, it's usually best to throw it out.
  • Use ready-to-eat foods as soon as possible. Refrigerated ready-to-eat foods such as luncheon meats should be used as soon as possible. The longer they're stored in the refrigerator, the more chance Listeria, a bacterium that causes foodborne illness, can grow, especially if the refrigerator temperature is above 40° F (4° C).
  • Be alert for spoiled food. Anything that looks or smells suspicious should be thrown out. Mold is a sign of spoilage. It can grow even under refrigeration. Mold is not a major health threat, but it can make food unappetizing. The safest practice is to discard food that is moldy.
  • Be aware that food can make you very sick even when it doesn't look, smell, or taste spoiled. That's because foodborne illnesses are caused by pathogenic bacteria, which are different from the spoilage bacteria that make foods "go bad." Many pathogenic organisms are present in raw or undercooked meat, poultry, seafood, milk, and eggs; unclean water; and on fruits and vegetables. Keeping these foods properly chilled will slow the growth of bacteria.
  • Following the other recommended food handling practices (clean your hands, surfaces and produce, separate raw foods from ready-to-eat foods, and cook to safe temperatures) will further reduce your risk of getting sick.
Source:  http://www.fda.gov/forconsumers/consumerupdates/ucm093704.htm