THERE are a few rules that constitute sensible use of refrigerators that are basically common sense practices. These will help you produce better meals because the stored food you use will be at its best.
Keep the refrigerator and freezer doors tightly closed.
Opening the door allows warm air into the storage area which affects the electricity used and the food stored. It destroys what the machine has worked for hours to achieve.
Cover all food before you put it into the refrigerator with aluminum foil, cling film or a container with a lid. Foil is an excellent choice as it shields against light which is an enemy of food. Food exposed to light decomposes quicker than food that is protected from light.
Avoid placing warm or hot dishes into a refrigerator despite claims by various makers that it is safe to do so.
To cool food before refrigeration, put ice in a clean sink and place the container down into the ice so that it comes up around the container and stir.
Or, add ice cubes to the food to cool it down so that it is not left in the temperature danger zone (45-140Â°F).
Hot dishes placed into the fridge cause frosting within the machine and this forms an unwanted insulation layer over the contents.
Raw meats and poultry may be eaten raw or may not be sufficiently cooked to kill micro-organisms.
They should be placed in the coolest part of the unit, normally the top section. If they are uncovered they can pass their flavour to other foods such as cheese or butter.
Cooked meat and other cooked foods should go in the middle section of the unit. Remember to pour soups and stews into shallow containers before placing them in the refrigerator.
Keep vegetables and fruits into the specially designed crispers, at the bottom.