Put The Fridge In The Right Place – The Most Important Tips

Load the fridge correctly – general information

  • First of all, you should be clear about the following: There are different temperatures on every refrigerator level or in every refrigerator compartment.
  • Some foods should be kept colder than others, otherwise, they will become inedible more quickly.
  • Some foods should never be stored too cold, otherwise, they will break or lose their taste.
  • In another article, we will show you which temperature you should set in your refrigerator.

Organize the fridge sensibly: the different levels

  • In the upper part of the refrigerator, the temperatures tend to be warmer. It is best to store food that has already been cooked here. This fridge level is also the right place for jams or sauces.
  • It is best to store all dairy products in the middle of the refrigerator. It is also better to keep an opened carton of milk here than in the compartments of the refrigerator door. This is where the temperature is highest and open milk packs spoil faster.
  • Due to its cool temperatures, the lower area of ​​the refrigerator is the right place for raw meat, sausage products, or fish. If you have little space here, it is better to freeze the sensitive and perishable food.
  • Fresh minced meat should never be kept in the fridge for more than 1 day. If you plan on making the hack later, it’s better to freeze it.
  • Fruit and vegetables are best kept in the vegetable and fruit compartments of the refrigerator. But be careful: Some types of vegetables or fruit do not need to be put in the fridge at all, or they can even spoil other fruit.
  • This is not how you should store tomatoes in the fridge. They mold more easily there and thus endanger the shelf life of other foods. Fruits such as apples or pears do not have to be stored in the refrigerator either. They lose their flavor there. There are also certain requirements for bananas.
  • You should also use the refrigerator doors correctly: You can safely store opened drinks in the lower area of ​​the door. The upper compartments are best used for butter, margarine, eggs, mustard, ketchup, or longer-lasting dairy products.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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