Ok.. this may sound like a really stupid question but I need help with something..

I moved into a house that has a nice refrigerator.. The compartments have the settings on them; for ex. there is a compartment for meat that has a colder or warmer setting; then the fruit and veggie compartments have settings also.. How do I know where to set these or does it really matter??????

Any suggestions are greatly appreciated.. :)

Who is the manufacturer of the refrigerator?

Here is a web site link, but it is in that euopean way of measuring temp.

http://www.mareno.com/english/basic4.html

Get Fresh With Us



Tips For Keeping Food Fresher Longer

It happens time and time again. You keep buying the same healthy fruits and

vegetables with the best intentions. And you keep throwing them out at the end of the week because things get busy, pizza gets ordered and that food gets forgotten.

(Let’s not even talk about the money that gets thrown out the window along with it.)

Here are a few tips to make that food stay fresh and tasty a little longer:




• Keep your refrigerator at the right temperature.



The temperature of your refrigerator should be below 40° F (ideally 37° F) and your freezer should be kept at 0° F. This is the single most important thing you can do to not only improve freshness, but keep food safe from harmful bacteria.




*Hint: To check temperatures, place an appliance thermometer in a glass of water in the center of the refrigerator for the fresh food compartment and between frozen packages for the freezer. Read after 24 hours. If needed, adjust the control by onesetting and check the temperature again after another 24 hours.



• Don’t crowd your food.



Imagine being in the midst of a throng of teenage girls at an ’N Sync concert. That’s how your food feels when you overstuff the fridge. In other words, cold air can’t circulate freely — so stacked or buried foods may be too insulated from the cold air to cool down as quickly as they should.



• Be smart about leftovers.



Food should spend as little time as possible in the middle (or "danger") zone of 40° – 140° F, where bacteria thrives. That’s why cooked foods should be stored in small portions and in shallow containers, where they will be more apt to cool faster (large, dense portions can take hours to drop below 40° F). All leftovers should be immediately stored in the refrigerator in clean, air-tight, leak-proof containers or wraps.



• Put produce away promptly and WAIT to wash or cut it up until right before use.



Cutting initiates enzyme activity, and washing strips away natural protection. Both can decrease shelf life. When you’re ready to use them, wash fruits
and vegetables well* under running water, including rinds of fruit you plan to slice.


*Remove all leaves and wash hard-skinned produce by scrubbing hard and
thoroughly under a strong stream of running cold water (with no soap) until all
visible soil has been removed. Use a clean vegetable brush on root vegetables such as carrots and potatoes. Produce with softer skins should be washed in a stream of water as hard-running as it can be without bruising the item, and dirt or soil should be gently rubbed off. You may wish to use a colander and run water over the items as you gently bounce or turn them. All vegetables should be washed for a LONG time — a few seconds is not enough. (Soap is not recommended because it can leave residues or break down the skin of the produce, making it more susceptible to bacteria.)


• Location, location, location.



Store your most perishable items in the main body of the refrigerator, not the door.

The front of the shelves and the door tend to vary more in temperature over the course of the day as people open and close the refrigerator.

– Fish, fresh meats, poultry and dairy products should go where the
temperature is coolest, preferably in a specially designed compartment —
such as a meat drawer — set at its coldest setting.

– Refrigerated biscuits, rolls, pastries or cookie dough should not be kept in
the refrigerator door.

– Things that can go in the refrigerator door include opened bottles of pickles
and vinegary relishes, maple syrup, jams, preserves, ketchup, mustard,
horseradish, soft drinks, beer, wine and oils.

You can minimize temperature fluctuation — and make sure foods are stored at the proper temperature — with a refrigerator that has special compartments designed to keep specific foods at specific temperatures. For example, Maytag refrigerators with ClimateZone™ Technology include drawers that can be set to deliver the optimum temperatures for produce, meats and citrus fruits.




• Put the new stuff behind the older stuff



When you unload your bags from the grocery store, rotate food so that the oldest items will be used up first.



• Don’t let one apple — or any other food — spoil the bunch



Look for and get rid of any food with decay or mold, as it can spread to other foods.

You know JJT , you should know alot about food and recipes and things to do with food, for a person who does'nt like to cook. Just wondering are you sure you arent a professional cook and dont want us to know? You sure had alot of different kinds of cookies at the GTG.hmmmmm ................
Lisa, I have no idea, I just put food in the fridge and I guess I always assumed the temp was right because I supposed the Mfg set it correctly.

I am still making cookies!!!! It never ends!!!

Clarifictation: I love to cook!! I love to cook BIG!!

I have a hard time cooking for just myself, get some enjoyment out of cooking for me and mother. But, when it comes to anything like deserts or baking...... I suck!!! I can put an entire Thanksgiving dinner on the table at one time, but go to a bakery for deserts!!!

I can't even make jello!!!!!

JJT

Oh okay, I get it, it just seems I remember something about you not liking to cook . But it was because at the time you were living alone. I know what you mean! It was always fast food for me until my mom moved in. Now its dinner every night! I would sometimes just rather eat ceralk for dinner, it justs seem to be a hassle to cook for me. She eats different foods because she is a diabetic and is trying to get me to change over to the healthy foods and Im trying. Just Lisa did you figure out the fridge?

I know this, I have several friends that have family farms that are dairy farms and the faster they can get the milk to 36 degrees the better th quality and freshness of the milk, no foolin. Thesee guys are state of the art.