1, suitable for refrigerator door frames: packaged but unopened foods that will not go bad for a day or two, such as tomato sauce, salad dressing, sesame sauce, seafood sauce, cheese, butter, jam, fruit juice, eggs, salted duck eggs and other egg foods.

2, suitable for door-to-door: direct entrance of cooked food, yogurt, desserts and so on. When storing these foods, the temperature should be controlled not too low to prevent cross-contamination of raw and cooked foods.

3, suitable for the back wall: leftovers, packaged soy products, etc. Because these foods are easy to breed bacteria, the temperature slightly lower than 0℃ is the most suitable.

4, suitable for the lower floor near the door: all kinds of vegetables and temperate fruits such as apples and pears are packed in fresh-keeping bags to avoid deterioration due to low temperature.

5, suitable for the back wall: uncooked cooked food, but not necessarily preserved at low temperature, such as tofu, kelp and so on. And carefully packaged food that is not afraid of pollution, as well as food that is waiting for gradual thawing, which is suitable for temporary storage in the coldest place, such as the back lower wall.

6, suitable for storage boxes: acidic frozen meat, semi-frozen fish, fresh shrimp and other seafood. Because the temperature of bacteria in aquatic products is slightly higher, it will easily accelerate their reproduction, and the fresh-keeping box can not only keep fresh, but also reduce cross-contamination. In particular, it will have heat preservation function to prevent the temperature change caused by frequent opening and closing of refrigerator doors. If there is a temperature-adjustable fresh-keeping box, it is best to put the meat in the 1℃ fresh-keeping box.