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  2. By excessively filling your fridge, you block the flow of air needed to keep the fridge's internal temperature adequately cold. Thankfully this one is an easy fix that doesn't require professional ...

  3. Refrigerator - Wikipedia

    en.wikipedia.org/wiki/Refrigerator

    A refrigerator maintains a temperature a few degrees above the freezing point of water. The optimal temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F). [3] A freezer is a specialized refrigerator, or portion of a refrigerator, that maintains its contents’ temperature below the freezing point of water. [4]

  4. Refrigeration - Wikipedia

    en.wikipedia.org/wiki/Refrigeration

    The use of gas eliminated the need for an electric compressor motor and decreased the size of the refrigerator. However, electric companies that were customers of GE did not benefit from a gas-powered unit. Thus, GE invested in developing an electric model. In 1927, GE released the Monitor Top, the first refrigerator to run on electricity. [35]

  5. Auto-defrost - Wikipedia

    en.wikipedia.org/wiki/Auto-defrost

    "Frost-Free" refrigerator/freezer units usually use a heating element to defrost their evaporators, a pan to collect and evaporate water from the frost that melts from the cold plate and/or evaporator coil, a timer which turns off the compressor and turns on the defrost element usually from once to 4 times a day for periods usually ranging from ...

  6. 9 things in your fridge you should throw away immediately - AOL

    www.aol.com/lifestyle/food-9-things-your-fridge...

    For many of us, there are things lurking in our fridge that we dare not unearth, from cloudy Tupperware shoved at the back of the fridge to the unidentifiable object in our produce drawer.

  7. List of common misconceptions - Wikipedia

    en.wikipedia.org/wiki/List_of_common_misconceptions

    Storing bread in the refrigerator makes it go stale faster than leaving it at room temperature. It does, however, slow mold growth. Crystallized honey. Crystallized honey is not spoiled. The crystals are formed by low temperature crystallization, a high glucose level, and the presence of pollen. The crystallization can be reversed by gentle ...