Advices

This is where you place your food in the fridge!

A few pieces of homely advice:

  • Remember to take oranges out of the fridge well before you intend to eat them.
  • If you place them in warm water for a few minutes, the skin can be removed easily.
  • Put avocados next to tomatoes so that they ripen quicker.
  • Old milk can be frozen and used for baking later.
  • When you buy carrots, remember to remove the top, as this sucks the nutrients from the vegetables.

Fishes

Are you also mad about fish? Remember that fresh fish should be placed in the fridge immediately after purchase and consumed within 24 hours. For best results, store in the cool’n’fresh drawer.

Oranges and lemons

Invite the sweet things in, let the sour things stay outside. So, store oranges in the cool’n’fresh drawer, but keep lemons out of the fridge. Limes have a foot in both camps and prefer the vegetable drawer.

Onions

Many people always store onions in the fridge. However, only fresh onions, such as spring onions, need to be stored in the fridge. Always store other onion types outside the fridge in a cool, dry place.

Cucumbers

A cucumber is a sensitive thing and so should be neither too hot nor too cold. Always store cucumbers in the vegetable drawer at 8 °C.

Tomatoes

Tomatoes do not ripen due to direct sunlight, as many mistakenly believe, but due to the heat. Always store tomatoes outside the fridge in order to retain their good flavour.

Carrots

Carrots are best stored at a low temperature, as this reduces activity in the roots. At 1-3 °C, they can stay fresh for several weeks. For best results, store your carrots in the cool’n’fresh drawer.

Potatoes

At cold temperatures, potatoes turn watery and get a sweet taste. In light, they turn green and the poisonous substance solanine forms, making them inedible. Potatoes are best stored outside the fridge in a dark, cool location (8-10 °C) or in a vegetable drawer.

Meat

Cooked meats are very sensitive once the packaging is open and have a short shelf life. Always follow the manufacturer’s instructions. Smoked and salted meats typically have a longer shelf life. Store cooked meats at 5°C.