The coldest spot

The bottom shelf (right above the drawers) is the coldest of the shelf area. That's why it's the home of the most perishable and delicate food: raw meat and fish.

Two golden rules here. One: always covered and on a tray or plate, to catch any juices. Two: always below already-cooked food —never above—, so that if they drip they contaminate nothing. It's the number-one cause of upset stomachs at home.

If you're going to defrost meat or fish, do it here too, on a plate and with time to spare, never at room temperature.