Shelf location and efficiency
To see what each step looks like, just click each step and check out the picture. You can also use the arrow keys on your keyboard.
Do not add food to the fridge until the correct internal temperature has been reached.
Do not put hot food into the fridge or freezer as this will cause the internal temperature to rise, which will make the compressor work harder and will use more energy.
- 3. Do not overload the fridge freezer, as this will restrict air circulation.
- 4. Top and middle Shelves — Store ready-to-eat foods, such as ready meals, packaged food and dairy products, leftovers, cooked meats and prepared salads. Store ready-to-eat food at the top of the fridge, this will keep them away from raw food and stop the transfer of bacteria from raw to cooked food.
Bottom Shelf – Store raw meat, fish and poultry in air tight containers to stop them touching or dripping on other foods. Raw meats should always be stored on the bottom shelf to prevent cross-contamination.
Crisper Drawers – Store vegetables, salad vegetables and fruit. Ensure that vegetables, salad vegetables and fruit are wrapped in plastic or paper with air holes to protect them from contamination.