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Refrigerator

Frozen food simply can be marked with crepe tape. This has the advantage, that you can determine the size of the sticker of yourself and use it with an ordinary ballpoint pen. Butter, which has lain in the refrigerator, gets easy to spread in a fast way, if one puts a bowl over it, which has lain in boiling water for a few seconds before. Remaining wine is left (e.g. at a celebration), simply fill these remains into an ice cube shape and freeze them and you always have small quantities of wine for sauces and must not open any bottles for this whenever. Fruits remain longer freshly, if they are stored in the fruit and vegetable compartment of the refrigerator. Exceptions are tropical fruits for which it is too cold in the refrigerator as well as potatoes and tomatoes. Root and cabbage vegetables should be stored cool and damply – but the condensation of water has to be avoided. Milk, dairy products, butter, margarine, meat, sausage and fish must be stored into the refrigerator. Tinned foods and dry products can be kept in the store cupboard or in the larder, if it is dark and dry there and there are, if possible, temperatures below 20 degrees C.