Refrigeration School

Welcome to the refrigeration school!
​​​​​​​There are lots of things you can do to be really refrigeration smart.


It is always a good idea to get refrigerated goods back home as quickly as possible. Even short periods at too high temperatures can stimulate bacterial growth, worsening the product’s original characteristics. When shopping in the summer, a good tip is to bring along a couple of ice packs in a cooler. They will make it easier to keep sensitive products chilled when getting home from the shops.


It pays off to check the temperature in your refrigerator now and again. Place a thermometer in a glass of water and place it in the refrigerator. Your refrigerator should be between 2ºC to 6ºC. Due to the circulation of air inside your refrigerator, the temperature can vary according to the exact location inside. Generally, it is colder at the bottom and warmer at the top. Therefore, it makes sense to store more sensitive products, such as meat and milk, at the bottom, where it is coolest, and vegetables higher up, where it is warmer. If your refrigerator is very full, for example if you have stocked up for a party, then it is good to set the thermostat to a slightly colder setting.


Frozen food should be defrosted slowly in the refrigerator and then used as quickly as possible.

Food that is being marinated is also best kept in the refrigerator.

Fish should be stored at 2°C or lower. As your refrigerator will normally be set to higher temperatures, you should avoid keeping fish and shellfish for more than one or two days in your refrigerator.

Trust your senses. Before you throw something away, give it a sniff and a taste. Note: do not do this for sensitive foodstuffs, such as vacuum packed marinated salmon and, or those that are marked with the expiration day.

Meat that has been handled in an unbroken cold chain from the shop to the time it is cooked can even be kept until after its best before date. Just make sure that it smells fresh and is not slimy on the surface. It is, however, important to ensure that the meat is thoroughly cooked.

Minced, diced and sliced meat should be frozen in thin, flat packs. Defrost them slowly and then cook as normal. This will ensure your meat is juicier and tastier when you prepare.
Improving your cooking is easily done by using these simple tips. You will save both energy and money, and your food will taste better and fresher.