The appliances and products in your kitchen are good for more than just the use it says on the tin. Read on to see how you can make more out of the handy items you use every day.

We all do it but we shouldn’t stuff our fridge to capacity – if there’s no space between items cold air can’t circulate so food won't stay cool, and warmer spots will encourage produce to spoil. You also need to check the fridge temperature regularly – ideally, it should be 35–38°F (1–4°C). Any warmer and bacteria growth accelerates; any colder and things will start to freeze at around 32°F (0°C).

There’s more to the humble muffin tin than meets the eye. Use one to freeze individual items such as eggs – crack one into each section (they last for up to six months in the freezer) and defrost when needed. Or make large ice cubes with whole slices of fruit.

Waffle irons and toastie makers do more than make waffles and toasties – they cook hash browns and reheat cold pizza.

Scoops are great for portioning out ice cream but are just as helpful for portioning out cookie and cake mix for even-sized cookies and cupcakes.

Where you place items in the dishwasher – and what’s on them – makes a difference. A University of Birmingham study found that carb-based residue (such as potatoes or pasta) are more likely to be removed if placed in the middle of the machine, while protein-based ones (such as meat and cheese) benefit from being placed at the edge of the washer where they get a better detergent hit.

See your food processor and blender as essentially the same thing? Then you’re not making the most of these appliances. Food processors are better for cutting hard objects like root veg and nuts and for making chunky sauces, while blenders are better for making smoothies and soups with soft fruits and cooked veg.

A blender is tough enough to toss whatever food you want in and it will still work, right? Not exactly. Blenders can struggle with the order of contents so add liquid first (water, stock, yogurt), then small ingredients followed by large ones, and finally tough ingredients such as ice and stalks for a smooth blend.

Most of us use the shelves in the fridge door for easy-to-reach liquids such as milk and wine, but this is a warmer part of the appliance so items will not get as cold and may spoil quicker. Use this section for the likes of condiments, water and pasteurized juices and place food and drink that needs to be colder in the body of the fridge.

Not all microwaves are created equally – models have different wattages so food will have varying cook times depending on the wattage level of each device. Make sure you know what wattage yours is before cooking to ensure food is cooked for long enough to be piping hot. This information is in the user manual or on the front of the appliance.

The height of the paddle in a stand mixer is actually adjustable – it should rest a few millimeters above the base of the bowl. Any lower and it will scratch the bowl; too high and it won’t do its job properly. It’s also worth knowing that the paddle shifts with use so use a screwdriver to tighten it once in a while. And here’s another tip: if you don’t want spillages throw a clean tea towel over the bowl while it’s mixing. It won’t stop the paddle but it will stop the mess.

It’s possible to bake a cake in a cast iron skillet either in the oven using the skillet as you would a cake tin, or on the stove on a low flame for 35-40 minutes. Cobblers are particularly good made this way.

Celebrity chef Jamie Oliver thinks we don’t use our freezers to their ‘full potential’. This is backed up by research from British frozen food chain Iceland that found our underutilized freezers cost us money and contribute to food waste. Just 18% of Brits cook food from the freezer more than three times a week. Freeze leftovers and food you won’t use rather than discard, store food correctly marked with the contents and date of freezing, and aim to use frozen food at least three times a week.

Avoid washing wooden chopping boards in hot water and soap or running them through the dishwasher as the heat can warp wood. Ideally, if you’ve been preparing raw meat or fish, you should wipe boards down in a weak bleach solution. To scrub any tough spots, scour with coarse salt then rub with half a lemon.

Thought the mysterious drawer underneath your cooker was for storage? It can be but it’s often a broiler drawer (pictured) used for grilling, or a warming drawer for keeping hot food to temperature. Don’t use it to warm room temperature food though, as this could cause food poisoning.

The temperature of your dishwasher should be at least 120°F (49°C) to get the best wash – lower temperatures just don't cut it. Crockery should be at the bottom facing the middle and varying in size so the water can circulate, while cutlery should not be placed all facing up for the same reason. And glasses should be on the top rack as intended.

Did you know there’s no need to suffer the finicky business of peeling garlic cloves before you use a garlic crusher? The minced garlic flesh will be pushed through the holes while the skin stays behind.

Most of us are guilty of this – when’s the last time you changed the setting on your toaster? Yet the settings help cook the perfect toast: the drier, older or sweeter the bread the lower the setting required; the denser the bake (think rye bread) the longer it will need.

Cooks worth their salt know that opening an oven door too early can cause a rising bake to collapse. But this rule also applies to other foods that are being cooked – the temperature can drop by up to 130°F (50°C) when the door is opened but if you must (for example, to baste a chicken) then do it quickly.

One of the biggest mistakes home cooks make is not using the right knife for the job. For example, a serrated (bread) knife doesn’t just cut bread, it’s good for slicing soft produce such as tomatoes and strawberries as well as being useful for sawing through larger, tougher items such as celeriac. Paring knives don’t just slice fruit and veg either – they’re ideal for fiddly jobs such as peeling, removing seeds and de-veining shrimp.

However tempting it is to check on a dish you’re preparing in a slow cooker, opening the lid will foil your efforts. Regularly lifting the lid releases heat, which can affect the cooking time and the end results.

An egg slicer can cut through mushrooms and strawberries as quickly and easily as hard-boiled eggs.

We tend to peel potatoes towards us when in fact we should peel spuds away from us – it’s safer and results in a cleaner potato. Alternatively, don’t use a peeler at all but boil potatoes then plunge into a bowl of iced water for a moment. Pick up the spud and use your thumb to peel away the skin – it will peel away easily.

If you use soap and water or an all-purpose cleaner on your stainless steel appliances and worktops they run the risk of being damaged. Instead, clean with a special stainless steel cleaner – it’s better for the material and will help bring out a smudge-free shine.

It’s instinctive to use hot water to clean a garbage disposal as this is the best way to clean drains but Todayshomeowner.com recommends cold water. This is because hot liquid can soften the food and the grinder will have a tougher time pushing everything through whereas cold water tends to firm up any food and makes it easier to grind.

Can openers aren’t just for opening cans or tins. They can be used for getting into notoriously tricky plastic packaging.

Most aluminum foil boxes have tabs on each end that, once pressed in, secure the roll and stop the foil from unraveling so you only tear off what you need.

Ever wondered why coffee filters never quite fit the machine or why you get one that ruptures sometimes? Last year the internet told us why – we are meant to fold in the crimped edges at the side and bottom before inserting. This prevents the filter from bursting and makes the filter fit like a glove.

The holes in a spaghetti spoon aren’t just there for draining water or to save on materials – they’re there to measure portions of dried spaghetti before cooking.

The hole at the end of the handle of a saucepan isn’t just for hanging it – it makes a handy rest for a spoon during cooking.