As relaxing as housework can sometimes be, kitchen cleaning is often a hassle. Nor is it necessary to leave it like the jets of gold every day, but it is important to maintain a certain routine of order and hygiene for food safety reasons. We will save time and effort in the same way as you have to cook with organization and good resources if we prepare cleaning routines well.
1. Dishwasher and/or sink
First things first: are there dirty dishes or silverware in the sink? Before cleaning the rest of the kitchen, it’s time to scrub or start the dishwasher. If we have been applied, perhaps what awaits us is precisely clean tableware, ready to put away-drying it first, if applicable.
With the sink free, we can start by cleaning this area of the kitchen, usually neglected. If we do not usually scrub it thoroughly, we now have to do our best with a suitable disinfectant. Try to rub all the joints, the drain grate, the faucet, and the surrounding areas well.
Another option is to leave it for the end, before the floor, if we are going to use it during the rest of the cleaning mess.
2. Walls and high surfaces
As much as they are not visible, the upper part of furniture and appliances must be cleaned from time to time. Take the opportunity to dust, scrub and disinfect wall tiles, as well as the front of cabinets, shelves, shelves, and other high surfaces, which tend to accumulate dust. Do not forget the handles and the less accessible parts, moving furniture if necessary.
3. Drawers and cabinets
This task can be more tedious because it forces us to invest a lot of time removing all the junk that we have stored. We can reserve it a few times a year in its most thorough version and limit ourselves more routinely to giving a more general cleaning to the most frequently used drawers or the area most exposed to the outside.
The drawer for cutlery and everyday tools, as well as the drawer for basic spices and condiments, are the most prone to getting dirty frequently. Vacuuming is a quick and effective resource to; at least, remove the typical breadcrumbs, hair, and other debris.
4. Countertop, table, and other surfaces
Next, clean all flat surfaces, from the countertops to the possible table, whether or not it is folding, bar or islands. Theoretically, you have already left them clear, so now you just have to pick up the dirt, disinfect, rub and dry.
If you have objects arranged for decoration or common use placed on top – jars or jars, bread basket, knife holder, etc. -, remember to move them to clean everywhere and give them a good pass.
5. Small appliances
This is where the most portable devices come in, even if we have them more or less fixed in a specific place. We refer to the small household appliance in common use, exposed to view: coffee maker, blender, robot or Thermo mix, food processor, bread maker, mixer, slow cooker, microwave…
Although most rub off after use, the exterior is more neglected and can collect stains, moisture, or a lot of dust, especially on the back, under the device, or in certain nooks and crannies.
6. Oven, hob, and extractor
It is the turn of the big appliances. Start with the range hood, which can stain fires as you clean it. Each model requires different maintenance, but do not forget to thoroughly clean the filters or grilles. The latter can normally be washed in the dishwasher.
The cooktop, be it gas, induction, or glass-ceramic, should be cleaned immediately after each use; even so, we will give it a more thorough review in general cleaning. The gas ones usually need an extra effort, removing the fires and scrubbing well between the knob handles.
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