In the fridge have different temperatures. We show (symbolically) what you put where is the best.

In the fridge for a variety of different temperatures. We show (symbolically) what you put where is the best.

Not for the freezer

dairy products from the flakes quickly, raw eggs with shell, burst and water-rich foods when thawing, muddy.

energy-saving tips: 1. Cooling: Warm food in the fridge. 2. Defrosting A layer of ice with a thickness of 1 cm increases the power consumption by 10 percent. 3. Place: A cool room lowers the power consumption – per grade to six percent. approx. 9 °C

at the Very top of sausage and cheese retain their flavor. Remnants of cooked dishes, cakes or fruit cakes are sufficiently cooled.

approx. 5 °C

In the middle are repealed dairy products such as cream or yogurt. Unopened, they are often still over the date of minimum durability, fit for human consumption.

. 2 °C

down on the glass plate of raw fish and raw meat as well as opened packages.

. 9 °C

In the drawers under the glass plate fruit and vegetables stay fresh and don’t cool down too much.

. 9 °C cooling Cabinet door above the

Due to frequent Open, it is in the door the warmest. In its upper area often find themselves compartments for food such as Butter and eggs, with little need for cooling.

(Easter)eggs: Raw eggs store best in the door with the top down (it has something to do with the air chamber in the Egg). Boiled eggs keep in the refrigerator for 2 to 4 weeks, dyed boiled eggs should be intact. They are Packed and cooled, the date of minimum durability. You buy them loose, you should eat them quickly. approx. 9 °C – refrigerator door bottom milk: Opened fresh milk is best in the door and should be quickly consumed. For the fraction of H-milk, the Same applies, unopened it can be kept at room temperature. Durability

a Rough guide for keeping in the fridge

Better not in the fridge

Some food is sensitive to cold. You lose in the fridge, the Aroma or aging faster.

Illustration: Matthias Schütte, Recherche: Ragnhild Schweitzer

sources: lower Saxony state office for consumer protection and food safety; Federal centre for nutrition; Federal Agency for agriculture and food; Ministry of food and agriculture;; German agricultural society; German energy-Agency


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