How Cleaning Your Fridge Can Keep It Cool

For When Your Fridge Isn’t Doing Its Job

Have you ever wondered why your refrigerator fails to do its job? When you open up the fridge and you just find ice built up on the butter, but then the condiments on the door are almost room temperature? What about opening your freezer and finding that your ice cream is now soft-serve? We’ve all had it happen. The most common reason is that your fridge is facing one of three issues. It’s packed too tight, the vents inside are dirty or the condenser coils are blocked or dirty. 

Table of Contents

Sections of Your Refrigerator

Cleaning Your Refrigerator 

Links 

Sections of Your Refrigerator 

Let’s start off with a quick intro to the different parts of your refrigerator that actually make it, you know, work. This is the stuff most of us don’t look at, but it’s important if you want to figure out how and why things aren’t working right. 

Compressor

Your compressor is where everything starts. You can find it at the back or bottom of your refrigerator. The compressor pressurizes the liquid refrigerant before it pumps it through the system, turning it into a vapor.  It's now a hot gas! 

Condenser Coil

Your condenser coils will be located on either the back or bottom of your refrigerator, usually hidden behind a grille if it's on the bottom. The refrigerant condenses into a liquid inside the pipes and releases heat that gets pushed into the outside air. So now it's still high pressure, but in a liquid state. 

Expansion Device

The expansion device is located in between the two sets of coils. It acts as a barrier between the condenser coil and the evaporator coil. On one side, the refrigerant is in a liquid state at high pressure. On the other, is a low pressure area. The expansion device sucks the refrigerant from one side to the other, immediately boiling it and returning it to a vapor state, then flowing into the evaporator coils. 

Evaporator Coils

The evaporator coils  are where the actual cooling happens. The refrigerant absorbs heat from the surrounding air and releases cool air. Small vents on the inside of the freezer and refrigerator allow air to move from the freezer and into the fridge. 

Cleaning Your Refrigerator

Now that you know what the different sections are, you might see that only a small section is available to access, that's the condenser coils, either underneath or behind the fridge. You might think that your refrigerator only needs to be cleaned once in a blue moon. In fact, you should consider cleaning it on a regular basis, especially if you have pets that traverse the kitchen. 

Inside

Start the process by emptying everything out from your fridge and freezer. If you want to, you can allow your fridge to defrost while you're at this.  Make sure to place everything into a cooler or on the counters while you move on. 

Now remove all of your shelves and drawers that can be taken out. (This is one of the reasons we recommend purchasing refrigerators that have moveable shelves and drawers. It makes everything easier to clean and sort.) Important note: Before you clean the different pieces, you need to allow the shelves to come up to room temperature. If you don't, the sudden shock can cause the glass or plastic to shatter. No one wants that mess.

Go ahead and scrub everything down using a mix of warm water and dish soap, carefully drying it with a clean cloth.  Take a moment to find the vents that are inside your fridge and freezer and take a close look at them. These are where the cooling air is forced through from the evaporator coils. Make sure that the vents aren't obstructed by any dust, grime or other detritus. You can also go ahead and give them a quick scrub while you have everything cleared out from your refrigerator. 

Let's take a look back at the contents of your fridge. Are things covered in spilled condiments or last week's noodles? Give everything a quick wipe down, making sure to dry it thoroughly.  Once you're done with that,  consider how to best use the space within your fridge. Nothing says you need to do it the way the manufacturer or magazines show. The two rules we tend to go by are a) can we easily find what we need, and b) are the vents remaining unblocked. If the answers to both of these are yes, you're good. 

Outside

Once the inside of your refrigerator is sorted, let's turn to the outside. Start by grabbing some cleaner that's relevant to what your refrigerator is cased in, be it stainless steel or cabinetry. Use a damp cloth and wipe it down. Make sure to use a non-abrasive sponge if there's anything that is sticky or gross. Rinse off the outside with clean, cool water, and quickly dry with a soft cloth. (This is especially important if your refrigerator is stainless steel so that you don't have any water spots or discoloration.) As a final step, if you have stainless steel, grab some polish and go with the grain to bring it back to a shine. 

Condenser Coils

Before you decide to start messing with your condenser coils, make sure to check over your Use & Care Manual. Some makers prefer for only a certified technician to clean the coils. If that's not the case let's get things taken care of. Start by unplugging or disconnecting your refrigerator.  Once that's done you can safely locate your condenser coils either on the back or base of your refrigerator. If they are on the bottom, they'll be behind a decorative grille.  Now use a vacuum cleaner with an extendable attachment and a soft brush. Once you've got everything gathered up, replace the grille and carefully bring your refrigerator forward. Sweep and vacuum behind and under the fridge, making sure to clean your brush as needed. 

And that's it! You've cleaned your refrigerator from top to bottom and reorganized it. Hopefully, this should help it 'breathe' more easily and keep everything nice and cold. If that hasn't solved it, you can reach out to us via Facebook, our website, or by calling us at ((214) 599-0055). We're here to help keep your home in shape, and that's especially important during the peak of summer!  If this did help your refrigerator and freezer work, please let us know that too! 

Links to Other Articles 

Want to learn more about buying your ideal refrigerator? This is the article you want. 

What about organizing your fridge to keep things fresher, longer? Check out this article! 

Sweet Potato Enchiladas

A filling dinner for any night

We know it sounds weird. We thought it sounded weird. But after trying it, you'll see it's really not, we promise!

The best part is that it all comes together with a minimum of fuss and mess if you do a little of the prep work the day before, and you'll even have a little left over for later!

You'll need some pantry staples, some fresh produce and a little bit from the store. Feel free to play with the ingredients a little until you get the consistency or the aroma you like best. Take our mix here as a suggestion - a starting point, if you will.

 Ingredients

2 small sweet potatoes

2 cups cooked dry beans (black or pinto - avoid garbanzo and kidney)

1/4 of one sweet onion

2 cups salsa

10 corn tortillas

8 ounces shredded cheese

1 Tablespoon butter (salted)

1/2 teaspoon cumin

1/2 teaspoon onion powder

1 teaspoon chili powder

1/2 teaspoon dry chopped chives

1 teaspoon parsley

1 teaspoon Adobo (can substitute favorite taco seasoning)

2 Tablespoons minced garlic

1/2 teaspoon salt

1/2 teaspoon black pepper

Optional suggestions (for cooking beans):

1 bay leaf

2 tsp garlic powder

Tools:

Aluminum foil, rimmed baking pan, colander, potato masher, knife, cutting board, spoon, fork, spatula, measuring spoons, two covered microwave-safe bowls, two plates or a tortilla keeper.

The day before you want to make your enchiladas, you'll want to soak and cook your dry beans and roast your sweet potatoes. The beans will take about two hours on the stovetop or four in the crock pot - or if you have an instant pot, they'll take almost exactly as long as the potatoes (40 minutes on high, followed by natural decompression). We like to add a bay leaf and some garlic powder while the beans are cooking, but this is entirely optional. When they're done, rinse and drain the beans and refrigerate overnight in a covered container. Or you can skip all this and just crack open two cans of already prepared beans tomorrow, as long as you'll still have time to rinse and drain them.

Jab your sweet potatoes a few times with a fork, wrap them in foil and place them in the oven. It's fine if they're directly on the rack as long as the wrap is sealed. They do have a tendency to ooze a little bit, so if they're loosely wrapped, you might consider putting them on a baking sheet to save yourself the cleanup later. Let them roast in there at 400 for an hour and twenty minutes. Refrigerate overnight in their wrap.

Enchilada day!

 Pull the potatoes and beans from the fridge. Reheat the beans on medium in the microwave, in a covered dish. Skin the sweet potatoes and chop them into chunks, and put them in the other microwave safe dish. Mash them to the desired consistency (we like lumps, but you may not) with your potato masher, or make one of the kids do it.

Chop your onion (again, to desired size) and add it to the sweet potatoes. Measure your spices into this bowl, too - the cumin, chili powder, garlic, Adobo or taco seasoning, onion powder, chives, parsley, salt and pepper. Give everything a good stir and make sure you're not leaving lumps of garlic all clumped together along one edge. Sure, garlic is great, but if it's not thoroughly incorporated, it tries to take over the flavor of the dish.

Once it's all mixed, drop in that tablespoon of butter, cover the dish and swap it with the beans. Heat it for thirty seconds at a time until it's nice and warm, and stir in the butter that's now melted in a little well on top of it.

Flip the bowl of beans into the bowl of sweet potatoes and stir like your life depends on it. Just kidding. Maybe don't get too aggressive with it, because we weren't looking to puree the beans here.

Once it's well-mixed, take your ten corn tortillas and put them in a tortilla keeper or drop them on a microwave safe plate. Invert another plate on top of it and put them into the microwave for 30 seconds. Don't remove the upper plate or the tortilla keeper lid until you go to grab a tortilla and roll an enchilada.

Now is a good time to grab the cheese from the fridge and to line your pan with foil. You can leave the tortillas in the microwave for a minute or two as long as it's not running. Please do not zap them for more than half a minute! Any longer and you'll dry them out. You really need them to stay soft and pliable for this.

Pour some of your salsa into the bottom of the pan - maybe half a cup to one cup, depending on the size of the pan - and use a spoon to smear it around a little bit. You want something sticky so your enchiladas stay where you put them instead of falling open and spilling the good stuff all over the pan.

Preheat your oven to 400 (yes, again).

Grab your first tortilla, put the cover back on the others, sprinkle in some cheese and drop a big blob of filling into the center (usually about 1/4 cup at a time). Leaving the ends open, roll it up and place it seam side down in the pan. Repeat until the pan is full or you run out of filling or tortillas.

Once they're all in the pan, sprinkle your remaining cheese over them and drizzle the remaining salsa on top. Spread it all around with the spoon so that everything has at least a thin layer of salsa and/or cheese on it - anything left exposed risks being scorched.

Put the pan into the oven and bake uncovered for half an hour. Allow it to cool for five minutes before you get a spatula in there so the tortillas have time to firm back up a bit. Enjoy with a salad or a side of rice.

Now that you’ve tried it, what do you think? Delicious, right? Let us know over on our Facebook page. We’d love to hear from you. 

If you need something to pair with this, or you’re really looking to go all out check out this recipe from our archives. 

Chicken Breasts Stuffed with Chorizo and Fancy Cheeses

Microwaves and Metal, Not the Best Mix

But Why Can’t I Put Tinfoil in The Microwave?

As you can see from those first two videos, we're talking about metal in microwaves this week. 

Last week we  talked all about speed ovens and what we thought were the three best in the industry as of right now in 2021. We ended by pointing out that metal and speed ovens don’t mix any more than it does in your microwave.  The longer we thought about that though we wondered if that was true. Sure, we've seen what happens if you put metal in the microwave. “But is that all the time?” was the question that wouldn't leave us alone.  What we found out surprised us. 

In that first video they put in just a ball of tinfoil. Similar to what you might have if you tossed a baked potato into your microwave. Your blogger has done it more than once after a long night and has had to quickly rescue her microwave. The second.. we admit. That one was more for the sheer variety of metal things they put in there and the chance to learn more. We couldn't help ourselves. 

Table of Contents

Videos

How Microwaves Work & Why Metal Is No Good

What the USDA Says About Metal In Your Microwave

How Microwaves Work & Why Metal Is No Good

Your microwave works thanks to magnetons. That's not entirely accurate, most microwaves work using magnetrons. (We won't say all, because then we'll end up with one that uses something completely different.) A magnetron is  “an electron tube for amplifying or generating microwaves, with the flow of electrons controlled by an external magnetic field.” according to the Free Dictionary. They generate very short, high frequency radio waves using standard AC current. That frequency vibrates at 2.5 ghZ, which is the ideal frequency to be absorbed by fat, water, and sugar. All of the molecules found in your foods for example. By absorbing that energy , the molecules vibrate faster and faster. That speed becomes heat, and your food cooks itself. 

Now, contrary to what most of us thought, microwaves do not cook your food from the inside out. (We were surprised too.) Instead, the radio waves only penetrate about an inch into the food.  The water/fat/sugar molecules contained within the meat and plants are evenly spread throughout what you're heating so the heat spreads out (mostly) evenly.  

So if you wanted to cook something like a thick slab of meat in your microwave (just as an example)  you'd want to do it on low power over a long period of time to ensure it was fully cooked without overdoing the outside. 

The fact that the molecules are what gets heated and not the air in the microwave is why your food doesn't get crispy like it does in an oven. 

Now, inorganic materials like your glass or ceramic dishes don't absorb radio frequencies the same way. So the only heat they absorb is from the food that's sitting on or in them.  Metal though, that's different. Metal can reflect microwave energy.  That's why the inside of every microwave is a very thick metal box. (We'll explain why thickness matters in just a moment.)  This thick metal shield keeps the microwaves focused towards your food, and not leaking out around your kitchen. 

Now, for that same reason, you can safely put a flat metal sheet into your microwave. So long as it's flat, it acts the same as the microwave walls, reflecting the microwaves inwards rather than outwards. 

-You can use this to your advantage! If you cover parts of a meal with a thick piece of smooth foil, you can keep it from overcooking. 

The important thing to note is that the metal needs to be completely flat. Curved or wrinkled pieces of aluminum foil are going to generate lots of sparks. Unlike the thick walls of your microwave, thin, small or pointed pieces will heat until they ignite. SO that crinkled edge of foil that you wrapped around your plate? The thin crinkled edge lets the current run along them arcing against the metal walls. Do this long enough and you're going to have a fire. 

If you're lucky, you can catch it soon enough to save your microwave. If not you might be replacing your microwave, or dealing with a kitchen fire. 

If you do put metal in your microwave, and it starts causing sparks, press the stop/cancel button. You can prevent great amounts of damage. If however you walked away and your microwave is now on fire, reach to where the plug is and unplug it. Or you can also spray it down with a fire extinguisher if the fire has gotten outside of the microwave. 

What the USDA Says About Metal in the Microwave

Now all of that said, the USDA does have some tips if you really want to test this out. (If you do, please know that we're not responsible for what may or may not happen to your microwave.) 

-use only smooth foil. Wrinkled foil gives the current more chance to spark. 

-Cover 1/4 of your food or less with foil. 

- Don't let the foil edges stick out. 

- Which side of the foil faces out doesn't matter. Shiny, dull, it's the same thing in this case. 

- Keep the foil in the middle of the microwave and at least 1" away from the walls. 

- If your model of microwave has a metal rack or turntable, do NOT use foil or metal containers in it and do not let foil touch or be close to the walls, shelving or turntable. 

With all of that together, we think we're just going to stick to the adage of "don't put metal in the microwave." It's much easier and less risky that way. What about you? Are you willing to give it a try? Do you have an old microwave laying around that you can experiment on? Let us know over on our Facebook or in the comments below. Although we're worried about the outcome, we can admit to being curious too.  

If you wound up on this page because you did manage to set your microwave on fire, we're sorry. We've got a post all about speed ovens that might make replacing it easier? Most of them are capable of handling what your microwave could do and more.  Check that out over here. 

Now, if on the other hand, you wound up here because you have one of your major appliances that needs to be fixed, we can help with that too. We service all major appliances and brands, and we want to keep your home running smoothly. You can reach out to us via phone at ((214) 599-0055 ) or you can go over to our appointment page to set up an appointment. At Appliance Rescue Service, we're here for you. 

Note: The first video we showed belongs to RUPhys2012 and the second belongs to The King of Random. We are not claiming to have made them nor are we making money from them. Go show them some thanks for showing off what shouldn’t go into a microwave.

Speed Oven Comparison : 2021

Wolf vs. Thermador vs. GE Advantium. 

When you think of a speed oven, what brand do you consider to be the best? 

We’ve been getting dozens of you lovely people coming to our site over the last few months, specifically looking for speed ovens, information about them, and the best ones on the market. To satisfy that, we’ve put together this week’s post comparing what we think are the top three. Whether you want a stylish piece that’s going to fit into your kitchen, a professional oven that can handle all of the cooking you do, or a beast of a speed oven, we’ve got what you need. 

Table of Contents: 

The Most Stylish Conscious Speed Oven. 

The Professional’s Choice Of Speed Oven 

The Do Everything And More Speed Oven

Important Safety Note

The Most Stylish Conscious Speed Oven: The Wolf SPO30CMBTH

Starting us off, let’s take a look at the Wolf SPO30CMBTH. (We’re tempted to question if the name was meant to be a reference to Macbeth…) This is the most stylish of our 3 options today. Not only are you able to get it in 24 or 30-inch sizes, but you can also get it matched to your existing oven. If that’s not your thing, you can have it fitted as a built-in, standalone, or tuck it under a countertop. The way that Wolf designs their speed ovens lends itself to a timeless look that will fit in any kitchen. 

Just because it’s stylish doesn’t mean the Wolf is lacking in function. On the contrary in fact, it has 12 different functions. The Wolf speed oven is actually rather similar to a microwave in that it can handle a wide variety of various tasks for you. You can tell it to broil or work in convection, or you can use it for popcorn and heating milk for hot chocolate! The option that amazed us the most, though, was the “micro bake” option. You don’t have to preheat your oven at all. 

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“If you want the most stylish speed oven, then the Wolf SPO30CMBTH is your best bet.”

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The Professional’s Choice Of Speed Oven: The Thermador MC30WP

This is for the professional or at least the experienced chef in your life. Not because it’s too ‘complicated, but because of its design and features. This is a speed oven with commercial-grade design. A heavy-duty handle and high-end knobs give it an enduring and solid design. (ALthough if that’s not your preference, Thermador does offer a more conventionally styled speed oven with their Masterpiece series.) 

One of our favorite features of the Thermador is just how large it is internally. At 1.6 cubic feet inside the speed oven, it’s capable of holding a 9”x13” pan. (Most of the other speed ovens on the market cannot boast this.) The Thermador also has options to work as a microwave, grill, or convection oven. 

There are 36 different “cook Smart” automatic programs, with our favorites being the “whole Cornish Game Hen” and the “scones.” Although it has a brownie function, too, we’re wondering what can be done to improve on the wonder that is brownies. 

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“If a professional oven is what will fit into your kitchen, the Thermador MC30WP is what you want. .”

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The Do Everything and More Speed Oven: The GE Advantium PSA9120SFSS

Rounding out our top 3 picks is the GE Advantium speed oven. While our first two were undoubtedly well made, this one is robust. 

The ‘Advantinum” in the name isn’t just to describe the line. It’s also the technology that GE has developed specifically for this. The Advantium speed oven cooks from the outer layer using radiant heat produced by halogen lights. It can also be paired with microwaves when a specific program calls for it. Pairing in this way ensures that food not only cooks more quickly but also that the moisture is sealed in. 

The GE speed oven has several cooking modes that wowed us. Speed cooking, convection baking, broiling, toasting, warming, proofing, and “traditional microwave power.” Our favorite options have to be those for warming and proofing though. The Advantium is capable of tweaking the halogen lamps so minutely that your food proofs precisely as needed. Or, if your guests are running late, you can keep it warm and at the ideal temperature until it’s time to serve. 

In all honesty, if GE told us these speed ovens could sing as well, we wouldn’t be surprised. 

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“If you’re looking for a robust speed oven that will do everything (and possibly replace your standard oven) the GE Advantium is the way to go. ”

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Important Safety Note

Now before you rush off to get a speed oven, there is one important thing we want to impress on you. A speed oven does still function in many ways as a microwave. So, if you’re using it as a microwave or any mode that incorporates the microwave power, DO NOT USE METAL. 

Just like your standard microwave, you will end up with sparks and possibly a roasted oven. 

So please, definitely enjoy using your speed oven, but make sure to read up on which functions use microwaves and which don't’? 

What do you think about speed ovens? Do you think you’ll be shopping for one at some point? Let us know in the comment below or over on our Facebook! We’d love to hear about your experiences in using one, and we might even round them up in a post in the future!

If you’re not here because you’re shopping for one, but because your speed oven is being wonky, give us a call ((214) 599-0055) or hop on over to our appointment page. Wherever you live in Dallas or the surrounding area, we want to help.  

If you want to know more about speed ovens in general, check out our earlier post going into what they are how they work. 

Why The Media Wants You To Be Scared of Your Gas Stove

And Why It Makes NO Sense

Back in February of this year, we talked about not using your gas stove as a source of heat. We pointed that out because it’s not good for your health to have a build up of  gases in enclosed rooms.  Now, scientists are saying gas ovens aren’t safe in the home at all - even when used properly. 

To state it plainly, this article wants you to believe that gas ovens are the key contributor to childhood asthma. The different studies cited as the article’s sources all work together to paint a scary picture. They talk about NO2 and particle pollutants and how the indoor measurements are higher in homes with gas stoves. They lay out the theoretical benefits (at least in terms of cost) of cutting out gas appliances. Then they paint a rosy picture of what things could look like if we switched to all electric ranges, furnaces and water heaters. 

As we’ve said in the past, we don’t choose one type of range over another. Both gas and electric ovens have their benefits and drawbacks. However, there are several things that bother us about this article. 

• The article consistently says that the homes being looked at are ‘older’ or ‘run down,’ but apparently wants you to believe that advances haven't been made in gas technologies. 

• They cite that, out of those interviews, only ⅓ of homeowners used their vent hoods. What they don’t consider is that this misuse is human error and not a design error. 

• The entire article is written in a way to make the reader scared. The words that are in large print are all phrased for the worst possible impact. Yes, they’re the ‘tweetable” lines, but they’re designed to make you stop and read closer because you’re scared. 

• Yes, switching to electric would cut out whatever particles even a properly used gas oven creates. However, as cited, most of these homes are lower income or older homes. We have to ask: who is going to pay for the supposed upgrade? The cost of cutting out and rewiring to support all-electric ranges, furnaces and water heaters, would be hefty. Despite the ‘rebates’ spoken of in the article, any one who deals in real estate knows that the price would eventually come back to the homeowner - and in the case of rental units, passed down to the renters. Whether it’s through rent hikes “just until the change is paid off,” or through the cost of the electricity to power the new appliances, the cost to the “lower income minorities” the writers want to say they’re worried about would be burdensome. 

• When numbers or studies are cited, they are all skewed or explained in such a way as to be misleading to the general public. Ask yourself what information the writer may be selectively omitting in favor of making their points. 

We don’t have an issue with gas vs electric ovens or stoves. What we do dislike are scare tactics intended to mislead an audience. This article does present valid concerns, which is why we initially found and read it. What we’re left with, though, is this:
A) When you’re using your gas appliances, please make sure that you’re using them properly. Whether this means having an expert check your lines, doing some simple maintenance, or just turning on your vent hood, please do.
B) Please read critically. There are many sources of information out there, and all of them want your time and attention. Not all of them are going to evenly weigh the facts. 

Where do you think this fight will go from here? Will people be swayed into making the switch to all electric? Will more stringent rules regarding how vent hoods tie into your range be passed? Let us know over on our Facebook page. We’d love to hear from you and what your thoughts on the matter are. 

If after reading this you realize that your gas oven needs a check up, please feel free to call us ((214) 599-0055) or visit our website. Wherever you live in Coppell or the surrounding area, we want to help.