Refrigerators are typically divided into distinct zones, each with its own temperature characteristics suited for specific types of food. Here’s a breakdown of the most common zones and their uses:

1. Top Shelves (Upper Zones)  

– Characteristics: These are usually the most consistent in temperature.  

– Best For: Ready-to-eat foods like leftovers, drinks, yogurts, and small snacks.  

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2. Middle Shelves  

– Characteristics: Slightly cooler than the top, still fairly stable.  

– Best For: Dairy products such as milk, cheese, and eggs (if not stored in the door). This area also suits packaged or prepped meals.  

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3. Bottom Shelf  

– Characteristics: The coldest part of the refrigerator (aside from designated drawers).  

– Best For: Raw meats, poultry, and seafood. Always store these in leak-proof containers to prevent contamination.  

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4. Crisper Drawers  

– Characteristics: Humidity-controlled zones at the bottom of the fridge.  

– Best For:  

   – High-Humidity Setting: Vegetables like leafy greens, carrots, and broccoli.  

   – Low-Humidity Setting: Fruits like apples, berries, and citrus.  

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5. Door Shelves  

– Characteristics: The warmest area of the fridge due to frequent opening and closing.  

– Best For: Condiments, sauces, pickles, and smaller bottles. Avoid storing milk or eggs here, as they need cooler conditions.  

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6. Freezer Section 

– Characteristics: Sub-zero temperatures ideal for long-term storage.  

– Best For: Frozen meals, ice cream, meats for future use, and other freezer-friendly items.  

By understanding and utilizing these zones effectively, you can keep your food fresher for longer and organize your refrigerator with ease.