Question about Maytag 24 in. MDB5600A Jetclean II Built-in Dishwasher

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My MDB5600AWW isn't cleaning the dishes. Even easy stuff like wet pasta sauce. I watched/listened and discovered the water is not staying in the tub during wash cycles. It fills, then slowly (1-2 mins) drains....the wash motor is still working, but there is not enough water to be sloshed/sprayed around. The motor just kind of makes a grinding noise. If I manually fill the tub, it starts spraying just fine, but then drains out again. What parts do I need to replace?

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  • sheatsd Oct 13, 2010

    Hi Heatman101 - Checked the drain line last night, and found it is looped all the way up to the top of the tub, nestled in the u-shaped holder at the top of the tub-right-exterior. Don't think this is the problem. Could the drain pump or valve or flapper be defective?

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  • Maytag Master
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Hi,
Check the drain hose... it sounds like it has fallen down too low and is not looped high enough to keep the water in the tub....this will let the water drain right out as it fills like you are saying...


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Posted on Oct 12, 2010

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SOURCE: I have freestanding Series 8 dishwasher. Lately during the filling cycle water hammer is occurring. How can this be resolved

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Need recipe to make pasta


Tips for Optimum Pasta
The dough should be evenly kneaded, and slightly moist to form a soft malleable dough. The dough should have the consistency which is not too dry or too moist.

The dough is too dry if it has a powdery, grainy consistency and breaks into small chunks. Add more liquid (water or vegetable juice) by the teaspoon until it has formed a smooth, malleable dough that is not sticking to the sides or the kneading spiral.

The dough is too moist if large lumps of dough remain stuck to the kneading spiral. Add flour by the teaspoon until it has formed a smooth, malleable dough that does not stick to the sides or the kneading spiral.

If you add a little bit of olive oil to the pasta dough, it will slide better through the outlet openings of the pasta attachments.

For the pasta dough, you can use both normal household flour as well as wholegrain flour, gluten free flour, or flour made from durum wheat semolina. Different types of flours will require a different amount of liquids. Reserve some liquid and add it slowly for best results. Document your process so you can repeat it in the future.

Vegetable juices made, for example, from spinach, carrots or tomatoes are ideal for adding color and nutrients to your pasta.

Sprinkle flour on your pasta directly as it emerges from the outlet opening and place it down separated on a smooth floured surface to dry. This will prevent the pasta from sticking together.

Cooking time for fresh pasta is much shorter than for dried pasta from the supermarket; 2-4 minutes is usually sufficient. Thinner pastas, however, may require an even shorter cooking time. We recommend you check the pasta at regular intervals until the pasta is "al dente".

Fresh pasta can be kept for 1-2 days in the fridge and frozen in the freezer for as long as 6 months. To stop the pasta from sticking, you should lay the pasta out to dry for 1-2 hours before you store it in the fridge or freeze it.

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Pasta recipes

GARLIC PASTA
Add 2 cloves of garlic (crushed or pureed) to the liquid in a full load of pasta. Cook and serve with sauce and cheese.

TWO MINUTE CLAM SAUCE FOR LINGUINE
Pasta: Linguine or Spaghetti
3 Tbsp.
Olive oil
2 Tbsp.
Garlic - finely chopped
1 can
Clams with juice
3 Tbsp.
Oregano
1/2 cup
White wine (optional)
1/2 cup
Prepared pasta sauce (optional)
Fresh ground pepper (to taste)
Crushed red pepper
Saute garlic and clams in olive oil. Add oregano, pepper and crushed red pepper to taste. If desired, add white wine and/or prepared pasta sauce. Pour over pasta, garnish with minced parsley.

FETTUCCINI & CHICKEN
Pasta: Fettuccini (with 2 Tbsp. olive oil or butter)
4 large or 6 small pieces of boned chicken cut in chunks
2 Tbsp.
Garlic - finely chopped
2 Tbsp.
Italian seasoning
2 Tbsp.
Parsley
Olive oil
Salt & pepper
Bake or saute chicken in olive oil with garlic and seasoning until done.
Place chicken on freshly cooked fettuccini and serve hot. For variety,
add sauteed mushrooms and/or bell pepper. Add Parmesan cheese.

HUNGARIAN PAPRIKA PASTA
To a regular full load of pasta add 2 tablespoons of paprika to the liquid
and stir well before adding to the flour as it mixes.

SPINACH FETTUCCINE IN CREAMY DILL SAUCE
Pasta: Fettuccine, Linguine or Rigatoni
Great with any pasta, but this is very tasty with spinach pasta! Make your liquid for the pasta with fresh spinach juice or mix spinach with a small amount of water in a blender and strain before adding to the egg and oil mixture.
1 Tbsp.
Butter
1 tsp.
Garlic - finely chopped
1 cup
Heavy cream
1/4 cup
Parmesan cheese
2 Tbsp.
Fresh dill
1/2 cup
Tomatoes - diced
Salt & pepper to taste
Melt butter with garlic in pan. Add cream, salt, pepper, and Parmesan cheese. Stir until cheese is melted. Reduce heat, add fresh dill and diced tomatoes. Remove from heat and gently pour over pasta.

RUSSIAN BORSCHT P ASTA
Measure 2 cups of flour. To your liquid ingredients add oil plus egg. Use beet juice instead of water and 1 teaspoon ground sour salt. Serve as a side dish with sour cream.

PASTA WITH SUN DRIED TOMATOES & PINE NUTS
Pasta: Spaghetti, Fettuccini or Linguine
1/4 cup
Olive oil
1 clove
Garlic - finely chopped
2 Tbsp.
Italian herbs
1/4 cup
Sun dried tomato - cut tomatoes in 1/8" slices
1/4 cup
Pine nuts
Saute garlic in olive oil, then add herbs. Remove from heat and stir in sun dried tomatoes. Toss lightly with cooked pasta. Top with pine nuts. Serve with Parmesan cheese.

BASIC PASTA WITH FRESH TOMATOES
Pasta: Any of your favorites
6 Tbsp.
Olive oil
2 Tbsp.
Garlic - minced
2 Tbsp.
Basil - fresh, minced
1 cup
Ripe tomatoes - diced
Salt & pepper to taste
Parmesan cheese
Saute garlic. Add basil to hot skillet. Remove from heat and stir in fresh diced tomatoes. Pour lightly over fresh pasta. Serve with Parmesan cheese.

ARTICHOKE & BUTTER PASTA
Use 2 measuring cups of flour. Fill to "Oil+Egg+Liquid" line with: 1 egg, 2 tablespoons melted butter and fill to top of "Oil+Egg+Liquid" line with liquefied (pureed) artichoke hearts (cooked, or cooked and marinated) after straining artichoke juice through sieve. Serve with remaining artichoke hearts.

SOUTHWEST CHILI PASTA
Use 2 cups of bread or semolina flour. For your liquid, use: 1 egg, 2 teaspoons oil, 1 tablespoon chili powder, 1 teaspoon salt, 1 teaspoon onion powder and fill with tomato juice to top of "Oil+Egg+Liquid" line on your measuring cup.

LEMON PEPPER PASTA & SHRIMP
Pasta: Lemon Pepper Linguine, Spaghetti or Fettuccine
1/4 cup
Olive oil
1 lb.
Fresh shrimp - peeled, deveined and butterflied
2 Tbsp.
Garlic - minced
2 Tbsp.
Oregano
1 Tbsp.
Lemon pepper
1 tsp.
Minced parsley
1 cup
Prepared pasta sauce
2 Tbsp.
White wine (optional)

Jan 07, 2015 | Cook's Essentials CooksEssentials Pasta...

1 Answer

I need a recipe for an easy Marinara sauce. Can anyone send me one?


Try this video. It gives a really simple instruction guide to making you own marinara sauce.

http://www.youtube.com/watch?v=1pI3eW7VkoU

Feb 20, 2013 | Cooking

1 Answer

What is marinara sauce? Is it something you eat with pasta?


Marinara sauce is a southern Italian pasta sauce that is usually made with tomatoes, garlic, herbs and onions.

Feb 20, 2013 | Cooking

1 Answer

Does anyone have a healthy pasta recipe? Nearly all the recipes I have seen online are full of butter, cheese or cream.


Watch this short video that shows 3 healthy recipes for pasta sauces and they are all based on lower calorie, lower fat versions of traditional recipes.

http://www.aarp.org/food/recipes/info-05-2012/pasta-sauce-recipes-pam-anderson.html

Feb 20, 2013 | Cooking

1 Answer

Any ideas for pasta sauces other than tomato. I am getting so bored of making my kids the same type of pasta dishes every night.


The Guardian newspaper had a good article that gave 10 suggestions for alternative sauces, such as creme fraiche with ham or leeks.

Enjoy

http://www.guardian.co.uk/lifeandstyle/2008/oct/18/top-ten-pasta-sauces

Feb 20, 2013 | Cooking

1 Answer

How do I make a really simple tomato pasta sauce?


Fry an onion in some olive oil and chuck in a can of tomatoes, some sugar and a dash of Worcester sauce. After about 20 minutes of simmering, add some torn basil. You can either use the sauce chunky like that or blend it, if you prefer a smoother sauce.

Feb 20, 2013 | Cooking

1 Answer

How do you use the KitchenAid SNFGA Pasta Maker Attachment


If it's gumming up, the dough is too wet and needs to be dried out more by adding flour. The right consistency dough is such that if you tear off a small piece and then tear it in half and squeeze it back together with your fingers it should stick back together but not stay stuck to your fingers. If it stays stuck to your fingers it's too wet and needs more flour. If it is crumbly, it's too dry and needs more water.

Apr 24, 2010 | KitchenAid K45SS Classic Stand Mixer

1 Answer

Can i cook spaghetti in the pressure cooker


I have not tried spagehetti but i do cook macironi in there.
i use 2 cups of pasta.. macironi or shells. 1 cup water and 1 cup milk.. then 1 cup shredded cheese. 1 table spoon of butter.and 1 table spoon of olive oil i select rice and add time until it gets ot 10 min.
then i have macironi and cheese.
i also make pasta with tomato sauce in there.
again 2 cups pata shelles.. 1 can of tomato sauce, some choped onions.. 1 cup ground beef. and 1 cup of water. set cooker for 10 min ..

Apr 02, 2010 | Wolfgang Puck 5-Quart Electronic Pressure...

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