Inside a standard refrigerator, there are cold and less cold areas. The lowest temperatures, for example, are near the cooling unit, i.e. below the evaporator tray, or in the case of rear evaporators, at the back of the unit.

Every food type has a special place in the fridge which is particularly well suited to it: perishable foods, such as fish, meat and meat products, are best stored in the coldest areas of the fridge.

Milk, dairy products, cheese, smoked meats and ready-to-serve meals can stand slightly higher temperatures. They can be placed anywhere in the fridge.

Food such as eggs, butter (if it should be easy to spread) or drinks which only need to be lightly chilled, are best kept in the door compartments where it's not quite as cold.

Vegetables, such as salad, cabbage or mushrooms, as well as domestic fruit varieties are not particularly sensitive to the cold. They should be kept in the special compartments for them at the bottom of the fridge, where it is coldest.