A number of cooking and lifestyle blogs have reported on the novelty of using a dishwasher to cook food. Recipes might include salmon, eggs, chicken and other foods. It’s a unique concept that most people probably haven’t considered. It’s also a bad idea, and appliance manufacturers don’t recommend it.
Many of the articles tout the alleged energy savings, ease of cleanup and unique cooking approach as reasons to try dishwasher cooking. But there has been little said about the risks, and there are many, including:
Harmful bacteria: Would you like a side of E. coli or salmonella bacteria with your dishwasher-cooked meal? Probably not. But that’s what you might end up with. Many factors, including water supply, determine how hot it gets in a dishwasher during a cycle. That means it may not reach the 140-degree minimum cooking temperature the U.S. Department of Agriculture recommends to kill potentially harmful microorganisms. You could end up giving harmful bacteria an environment they can thrive in, as they tend to multiply at temperatures between 40 and 140 degrees Fahrenheit.
Contamination: Regardless of how food is sealed, even a tiny opening will allow spray from the dishwasher and possibly detergent to reach the food. Like dishes, food can move during a cycle, and that movement may cause punctures or tears in water-tight wrapping.
Fire: Food could become dislodged during the wash cycle and end up on the dishwasher’s heating element, potentially causing a fire.
It’s a waste of energy: While dishwashers have reduced their water use more than 41 percent since 2005, they still require about five gallons of water per cycle to effectively clean dishes.
Appliances are designed to perform specific tasks quickly and efficiently. So, take the advice of the people who make the dishwashers, and leave the cooking to ranges and ovens.