Load the fridge properly: This is how food lasts longer

Food goes bad faster if stored incorrectly in the fridge. To avoid wasting food, it pays to have everything in the right place in the fridge. And I’ll show you how to do it using my refrigerator.
It is warmer in the top compartment of the refrigerator because the cold air sinks downwards. With a correct setting, the temperature here is about 8 degrees.
This corresponds to control level 1 to 2 on the refrigerator, but it can also be higher in summer when the room temperatures are higher.
Perishable foods belong in the first compartment. For example sweets, products in closed packaging such as butter and cheese and already cooked food.
It is already cooler in the middle part, the optimum temperature in this compartment is around 5 degrees. Fresh dairy products such as yoghurt, quark and cream can be placed here. Cold cuts also keep for a long time here.
In subject 3 there are at best around 2 degrees. Food that has a short shelf life, such as fish or meat, should be stored here. Plant-based substitutes such as tofu are less susceptible, so they don’t have to be as cool. However, it is important that they are not lying open in the fridge.
The fruit and vegetable compartment should be around 8 degrees Celsius – with newer cooling systems there can also be a 0 degree compartment here. Vegetables such as lettuce, radishes, but also mushrooms are in good hands here.
Ripe fruit such as apples, pears or peaches give off ethylene, which causes vegetables to ripen faster and thus go bad. Therefore, you should not store these fruits and vegetables together in the refrigerator.
Temperatures are milder inside the refrigerator door. Drinks can be stored here. Jam jars are in good hands in the upper compartment. In the middle: Sauces or opened oils such as linseed or pumpkin seed oil are kept here. Olive and sunflower oil, on the other hand, do not belong in the fridge.
By the way: some food sometimes ends up in the fridge, even though it is better kept outside. Bread becomes dry, onions go moldy and herbs wilt. For example, fresh eggs keep at room temperature, although traditionally there is a compartment for them in the refrigerator. They have a coat that protects them from germs for the first ten days.
This is what a refrigerator looks like when it is optimally stocked. Every piece is in its place and stays fresh longer.