Rinsing the bottles out as you go is key. Makes cleaning much easier.
Once my bottles are clean, I throw them into the oven at 250* for an hour. You can do this the night before, so they are all cooled. I do it in the morning, and while they are in the oven, I boil my priming sugar, and cool it, rack the beer into the bottling bucket, and whatever various things I need to do. Once the hour is up, I open the oven door up, and they cool quickly. Less than a half an hour. By the time they are cool, I am ready to go. In 2 1/2 years, never had an issue with infections.