Refrigeration Range | Beko (2024)

FAQs

What is the safe range for fridge? ›

Chilling foods to proper temperatures is one of the best ways to slow the growth of these bacteria. To ensure that your refrigerator is doing its job, it's important to keep its temperature at 40 °F or below; the freezer should be at 0 °F.

Maintain refrigerated storage spaces at 32-40°F. Make thermometers readily observable, easily readable, and accurate to +/-3°F. Position the temperature sensor to register the warmest air in the refrigerated space to ensure adequate cooling.

The ideal fridge temperature is between 37°F (3°C) and 40°F (5°C).

Confused by the numbers on your fridge's temperature dial? The numbers relate to how much power the fridge is using. So the rule is always the same: the higher the number, the colder the fridge. Setting the dial to 5 will make the fridge coldest it can be.

Kitchen design experts suggest that the ideal space between a stove and refrigerator should be at least a foot, but ideally more like 3 to 4 feet. This gap helps to keep the heat from the stove from making the fridge work too hard. Having enough space between these appliances also means you'll have a safer kitchen.

It's important to keep perishable foods above 140°F or below 40°F (greater than 60°C or less than 4°C) to prevent the growth of harmful pathogens. The temperature danger zone is the temperature range of 40–140°F (4.4–60°C). Bacteria and pathogens thrive in this temperature range.

The ideal refrigerator temperature is 40 degrees Fahrenheit or below in the main part of the fridge.

The ideal refrigerator temperature is about 37°F (3°C). However, a range of 33–40°F (0–4°C) is generally accepted as safe for most purposes. Temperatures below 33°F may freeze foods while temperatures above 40°F may lead to food spoilage.

Is there a “correct” temperature for refrigerators and freezers? Yep: A fridge temperature of 37° F will keep fresh food good for as long as possible—with no ice crystals on lettuce or bacteria breeding in raw meats. As for the freezer, a temperature of 0° F will keep foods thoroughly frozen.

When working properly, the refrigerator temperature should be 40° F (4.4 °C) or below; the freezer, 0° F (-17.8 °C) or lower. After the power comes back on, if you're not sure a particular food is cold enough, take its temperature with a food thermometer.

Is 10 degrees ok for a fridge? ›

The Food Standards Agency advises household fridges to be set at 5 degrees Celsius or below. This is because harmful bacteria grow best in what is known as the 'danger zone' between 8 degrees and 63 degrees. Fridge design has come a long way.

Typically, the back and bottom of the fridge is the coldest part. This is because cold air sinks down, and the back of the fridge is farthest from the door. It's different for fridges with ice-making compartments at the top, which make the top colder.

Based on these two factors here's the number your fridge should be set on: If you're always storing plenty of food you need the colder settings (3 to 4). If you're not storing as much choose between 2 and 3. If the temperature is very low, ice will form and it may prevent air circulation.

What Temperature Should Your Fridge Be? The ideal fridge temperature is between 0°C and 5°C. However, the average temperature of fridges in the UK is 7°C! This means that a lot of people have their fridge temperature set too high.

What Is the Best Temperature for My Refrigerator? The ideal refrigerator temperature is 40 degrees Fahrenheit or below, according to the Food and Drug Administration (FDA). These temperatures inhibit the growth of microorganisms that can cause foodborne illnesses, such as salmonella, listeria, and E. coli.

All refrigerated food should remain beneath 40 degrees Fahrenheit to prevent bacteria build up. Once the temperature exceeds this point, your food begins to run the risk of contamination. The most vulnerable food products in your fridge are those with high water content such as dairy, meat, poultry, eggs, and seafood.

Keep hot food hot—at or above 140 °F. Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers. Keep cold food cold—at or below 40 °F.

The longer they're stored in the refrigerator, the more chance Listeria, a bacterium that causes foodborne illness, can grow, especially if the refrigerator temperature is above 40° F (4° C). Be alert for spoiled food. Anything that looks or smells suspicious should be thrown out.