Little chart that could be of help for the temps, and times needed, to pasteurize:
Temperature _Time_ Pasteurization Type
63ºC (145ºF)1) _30 minutes_ Vat Pasteurization
72ºC (161ºF)1) _15 seconds_ High temperature short time Pasteurization (HTST)
89ºC (191ºF) _1.0 second_ Higher-Heat Shorter Time (HHST)
90ºC (194ºF) _0.5 seconds_ Higher-Heat Shorter Time (HHST)
94ºC (201ºF) _0.1 seconds_ Higher-Heat Shorter Time (HHST)
96ºC (204ºF) _0.05 seconds_ Higher-Heat Shorter Time (HHST)
100ºC (212ºF) _0.01 seconds_ Higher-Heat Shorter Time (HHST)
138ºC (280ºF) _2.0 seconds_ Ultra Pasteurization (UP)
Dry heat can be used to sterilize items, but as the heat takes much longer to be transferred to the organism, both the time and the temperature must usually be increased, unless forced ventilation of the hot air is used. The standard setting for a hot air oven is at least two hours at 160 °C (320 °F). A rapid method heats air to 190 °C (374 °F) for 6 minutes for unwrapped objects and 12 minutes for wrapped objects. Dry heat has the advantage that it can be used on powders and other heat-stable items that are adversely affected by steam (for instance, it does not cause rusting of steel objects).
IMO, you're using more energy to use the dishwasher to sanitize. IMO/IME, better to simply mix up some Star San and use that. Have/get a bottle tree to invert the bottles on (spray the tree with Star San as you put bottles on it). Once inverted, they'll be safe until you fill them with beer. After all, microbes won't fall up into the bottles.