How To Keep Ingredients From Going Bad Fast In Summer

In the hot summer, the temperature difference between the home and the refrigerator is relatively large, the refrigerator is opened for about 10 seconds, the temperature inside the refrigerator will rise about 2 to 3 degrees Celsius, if you leave it on for a long time so that the refrigerator motor is constantly warming up, it is not only a waste of electricity but also a loss of refrigerator life, so when storing ingredients, according to the temperature required for different ingredients to do a good job of “stratification management”, each compartment to place fixed ingredients, and remember the food “first in, first out, and The principle of “separate raw and cooked food” can shorten the access time and make life more convenient. Read on for more tips!

Focus 1 Adjusting the temperature

In general, when adjusting the temperature of the refrigerator, the temperature of the freezer is about -15 to 18 degrees Celsius, the upper layer of the freezer is about 0 degrees Celsius, the middle layer is about 4 to 5 degrees Celsius, and the bottom of the fruit and vegetable box is about 8 degrees Celsius. Different brands of refrigerators have different temperature adjustment display, some temperature display is “strong to weak”, freezing or refrigerating can be adjusted to “medium” or “medium to weak” (you can put the thermometer into the refrigerator to confirm the temperature), to avoid low temperature caused by frostbite of leafy vegetables in the fruit and vegetable box, but also to save electricity costs.

Focus 2 Quantity Distribution

After the ingredients are purchased, they can be divided into portions according to the number of people in the family, such as whole boxes of sliced meat for hot pot, fried onions ready for seasoning, dried meat, etc. They can be divided into portions using plastic bags or plastic boxes.

Focus 3 Date of markup, Highlights


After dividing the ingredients, you can write the date of purchase, expiration date and other information on a sticky note and stick it on the fresh box used for dividing, or cut out the original box label and stick it on to remind yourself to use it before the time limit.

Key 4 Reserved Space & Timed Emptying


The use of the refrigerator must leave part of the unused space, about 60 to 70% of the overall capacity can be, so that the cold air in the refrigerator has circulation space, can play a larger benefit. For small families in general, it is recommended to empty the refrigerator once a month to check if there are forgotten or unprocessed ingredients, so as to understand the current status of storage, and to enhance the function of the refrigerator through proper cleaning of the interior.

Key point 5: familiarity begets familiarity


The upper layer of the freezer is mainly placed on the cooked ingredients to avoid staining by raw blood and water dripping down, then the middle layer is placed on the raw meat or seafood, etc. The bottom layer of the freezer has a higher temperature and humidity, and is mostly used to place fruits and vegetables, because fruits and vegetables usually only need about 8 degrees Celsius to keep fresh, too cold but easy to cause frostbite and damage; in addition, the refrigerator door side temperature is higher, it is recommended to put antibacterial power better ingredients such as eggs, seasonings, etc.


Hot ingredients should not be put into the refrigerator directly, because hot food will make the internal temperature of the refrigerator rise, and the temperature sensor will start the compressor to force the temperature down and increase power consumption. You can use the “water cooling” method, so that the freshly cooked sweet soup, fried meat, etc. can be cooled down quickly to the room temperature, and then easily put into the refrigerator.

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