100 Day returns
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100 Day returns
0% finance
fast delivery
100 Day returns
0% finance
fast delivery
100 Day returns
0% finance
fast delivery
100 Day returns
0% finance
fast delivery
IN STOCK – Delivery from Tomorrow, Sat 27 Apr
IN STOCK – Delivery from Tomorrow, Sat 27 Apr
IN STOCK – Delivery from Tomorrow, Sat 27 Apr
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When it comes to your fridge, organisation should be a top priority! So we thought we would break down shelf by shelf exactly what should live where, how to store it and for how long…
ON THE TOP & MIDDLE SHELF
The top and middle shelves are where you should store ready-to-eat foods such as cheese, yoghurt, cooked meats and leftovers. If you’re not sure what qualifies, think of them as foods which don’t need to be cooked before being eaten, such as cooked meats or other ready-packaged items. However, these should still be covered or kept in sealed containers to prevent cross-contamination with other items, and away from raw foods so harmful bacteria doesn’t transfer.
AT THE BOTTOM
This is the coldest part of the fridge, and where you should put meat and fish all in sealed containers. You should also use the same space to defrost any meat or fish from the freezer, rather than doing it at room temperature. Unlike the freezer, cold air needs to circulate and if it can’t, you risk causing an inconsistent temperature.
IN THE DRAWERS
Fresh foods, such as salads and herbs, should always be kept away from the back of the fridge – the temperature there is far colder and these delicate foods could freeze and go off. With that in mind, it makes sense to keep fruit, vegetables and salad (all of which should be washed prior to storage) in the specially designed salad drawers at the bottom of the fridge.
INSIDE THE DOOR
This is the warmest area of the fridge and the most susceptible to temperature fluctuations given how often the door opens and closes. As such, it’s best to store foods that have natural preservatives here, such as condiments, jams and juices. If you’re tight on space on the top and middle shelves, butter and soft cheeses will keep well enough if stored at the top part of the inside door, which is usually sealed with a replaceable flap to contain specific odours. If you do choose to store eggs in the fridge, try to place them on the top or middle shelves rather than inside the door to avoid cross-contamination or spills. Finally, it’s a myth that this is the best place to store milk – even plant-based versions. Given how susceptible milk or cream is to spoiling, it’s best kept on a top or middle shelf where possible.
Fridge Tips:
1. Clean the fridge regularly
This is especially important for the fridge handle, shelves and storage compartments. Wash all surfaces thoroughly with warm, soapy water, before rinsing them clean. Dry surfaces with a clean towel or kitchen roll.
This should be done within two hours of cooking, and you should try to eat them within three days after that. Keep leftovers in sealed containers to prevent spills or cross-contamination and mark up storage dates on the lids so you remember how old they are.
At least once a week, go through the fridge and check for foods which have passed the ‘use by’ date, and throw them out. Just remember that a use by date isn’t the same as ‘best before’, which indicates the food might still be safe to consume, just not at its most optimum taste or texture.
The numbers on the fridge thermostat dial don’t necessarily show the temperature reading, so you could try using a thermometer to check the temperature. Also, be sure to keep the fridge door closed as tightly as possible, as the temperature will rise if it is left open.
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