On Sun, 10 Aug 2008 13:37:06 GMT, "Michael \"Dog3\"" >
wrote:

>blake murphy >
t: in rec.food.cooking
>
>>
>> i don't see the point in using the heat cycle no matter what you're
>> putting in there.
>
>I use it because I get tired of mopping up the water that gathers on the
>dishes. There are times when I don't use it but I used it almost always.
>
There's a problem if you've got water. Either your water isn't hot
enough or you open the door as soon as the cycle finishes. *Don't*
open the door until everything has cooled down. The only water you'll
have in on deep convex surfaces and bowls that tipped upside down. My
items are either shallow convex or tilted so the water runs off, so no
water problems here. Do you use a rinse aide like Jet Dry? That
helps tremendously.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West