The optimal fridge order

Hardly anywhere prevails such a mess as in many refrigerators. Food is distributed randomly on the subjects, some disappears temporarily, and is only noticed when it has already expired. Why a fridge order is so important, and how it looks best, read here.

cooling zones

Due to the cooling technology used, different temperature ranges prevail in a refrigerator. The temperature difference between the individual zones can be up to 7° C in conventional so-called static cooling.

Only a few new devices constantly circulate the air inside the refrigerator, so that at any point in the refrigerator exactly the same temperature prevails. However, this is only the case with some devices, as a rule one can assume different temperature zones in the refrigerator.

Use cooling zones properly

The warmest air is in the refrigerator in the upper compartments, the coldest air at the bottom. This results in an optimal distribution of food to individual subjects.

fridge areasuitable fortemperature range
Top fridge compartmentall already prepared food, which is reheated, also for cakes and pieswarm, slightly colder towards the back, about 5° C to 8° C
middle fridge compartmentDairy products, cheese, yoghurt, temperature sensitive delicatessenaverage temperature, noticeably colder towards the rear, about 4° C to 5° C
lower refrigerator compartmentall meat products, charcuterie, everything perishableColdest area in the refrigerator, even colder towards the back, between 2° C and 3° C
Vegetable compartment (container below)for fruits and vegetables because generally temperature-sensitive and frost-pronevery warm, almost "cellar temperature", about 9° C up to 12° C
Refrigerator door upButter, jams, eggs (temperature-sensitive)warm area
Refrigerator door downDrinks, open milk packsmoderately warm to cool area
Refrigerator door in the middleSauces, ketchup and mustard, oils and dressingsmedium warm area

Non-refrigerator foods

Fruit can often be delicate (especially tropical fruit, but also other soft fruit). Onions and garlic, as well as potatoes, should never be stored in the fridge, but simply in a cool place. Bread dries quickly, herbs can lose their taste (better single or chopped freeze).

Tips & Tricks

In general, one can assume as a guideline that something perishable should always go as far down as possible, but less sensitive and temperature-sensitive food should be given as high as possible. It's best to use low-edge containers where you can sort things together. So you can also see at a glance what you have and what needs to be bought.

Video Board: The Proper Way to Store Food in Your Fridge - CHOW Tip