Fruit and vegetablesFruit and vegetables should be stored at the very bottom, where temperatures range between 8 and 10 degrees. Be sure to remove anything that looks mouldy immediately, because bacteria can spread quickly in what is generally a damp environment.
Meat, meat products and fishThe middle shelf is the coldest, and it is therefore best suited for foods that spoil easily, such as fish and meat. Make sure that no liquids leak out, because this can quickly affect other foods. The following storage periods apply to meat when kept at 2° degrees: Poultry, 1 to 2 days; veal and pork, 2 to 3 days; beef, 3 to 4 days. It is best to freeze meat that you do not plan to use directly in order to keep it for a longer period.
Yoghurt, quark and cheese
We recommend that you keep your milk products on the top shelf. Yoghurt can be enjoyed even weeks past the use-by date when stored at a low temperature. You can tell that a product has spoiled if the lid is bulging. Therefore, be sure to check yoghurt for mould when you open it, and to dispose of it if necessary. Although you can cut out the mouldy places of hard cheese, any cream cheese that has mould must be discarded immediately.
Butter, eggs and beverages
The door is the warmest place in the refrigerator and should therefore be reserved for things like butter, eggs, drinks, jams and tubes of all kind (e.g. mayonnaise and mustard). These products are less sensitive to heat loss that occurs whenever the door is opened.
- Put all delicate foods in the refrigerator immediately after purchase.
- In the case of perishable foods, make sure you keep track of the use-by date, because improper storage can lead to food poisoning.
- Be sure to store opened food packages in Tupperware containers.