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Laissez tremper les casseroles au fond desquelles adhèrent des restes d'aliments brûlés ou
attachés.
Chargez les articles creux, tels que tasses, verres, casseroles, etc. en les retournant,
de manière à ce que l'eau ne s'accumule pas dans le creux ou dans un fond bombé.
La vaisselle et les couverts ne doivent pas être insérés les uns dans les autres ou se che-
vaucher.
Pour éviter que les verres ne se brisent, évitez qu'ils se touchent.
Placez les petites pièces dans le panier à couverts.
Intercalez les cuillères aux autres couverts, afin d'éviter qu'elles ne s'emboîtent.
Lorsque vous placez des articles dans les paniers, veillez à ce que l'eau puisse accéder à
toutes les surfaces.
Placez les objets légers dans le panier supérieur. Disposez-les de façon à ce qu'ils ne puis-
sent pas se retourner.
La vaisselle en plastique et les poêles en matériau antiadhésif tendent à retenir les gout-
tes d'eau.
Panier inférieur
Rangez les casseroles, les couvercles, les assiettes,
les saladiers et les couverts dans le panier infé-
rieur. Disposez les plats et les grands couvercles
autour du panier.
Les rangées d'ergots du panier inférieur peuvent
être abaissées pour vous permettre de charger des
casseroles, des poêles et des saladiers.
40 Rangement des couverts et de la vaisselle
40


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