Warm weather can make it more important to check that your fridge is actually keeping food cold. Start with food safety, then look for simple maintenance and usage changes. Avoid promises about a particular bill saving: electricity use depends on the model, kitchen temperature, tariff and how you use it.
Check the temperature with a thermometer
The Food Standards Agency advises 0–5°C for the fridge and around -18°C for the freezer. A fridge thermometer is more reliable than guessing from a dial or touching food. Check it regularly and follow the manufacturer’s instructions when adjusting the setting. Do not turn the fridge warmer purely to try to save electricity if that would move food outside the safe range. The old advice to set a freezer to -15°C was wrong and should not be followed.
If the appliance cannot hold the recommended temperature, first check that the door closes, the seal is clean and the ventilation openings are clear. If food has become too warm, follow the Food Standards Agency’s guidance on safe storage and use-by dates; do not assume that turning the dial colder makes affected food safe again. Arrange a qualified diagnosis if cooling remains unreliable.
Leave room for air and close the door
Keep the fridge door open only as long as needed and avoid packing food so tightly that air cannot circulate. Put frequently used items where you can find them without prolonged searching. Check that drawers and shelves are seated correctly and that packaging does not prevent the door from sealing. A clean, intact seal and properly shut door matter more than an unverified “paper test” alone.
Give the appliance the ventilation space specified for its exact model. Freestanding and integrated designs have different requirements, so do not assume a fixed number of centimetres fits every unit. Keep accessible vents free of dust where the manual allows; unplug the appliance before cleaning accessible external parts and do not open sealed panels or disturb refrigerant components. If the fridge is next to a heat source or in direct sun, consider whether a safer, manufacturer-approved position is possible.
Cool cooked food promptly
Do not leave cooked food out all afternoon waiting for it to reach room temperature. The Food Standards Agency advises cooling it quickly and placing it in the fridge within one to two hours; smaller portions in shallow containers can help it cool. Follow the source’s instructions for leftovers, use-by dates and freezing. Food safety takes priority over a speculative reduction in compressor running time.
Freezer organisation can make food easier to find and help you keep the door closed, but there is no need to fill empty space with bottles merely to satisfy a universal “full freezer” rule. Leave the space and airflow your appliance’s manual requires, label food and keep the freezer near the recommended temperature. Our No Frost guide explains how different freezer designs manage ice.
Compare a replacement using the actual label
If the fridge repeatedly fails to cool safely or repair is not practical, compare models that fit your kitchen and food-storage needs. Energy Saving Trust explains energy labels and annual kWh figures. Use the model’s stated annual consumption and your own electricity unit price for an estimate; compare capacity and features as well as the letter rating. A new fridge will not automatically pay for itself through electricity savings in a known number of years.
Browse current fridges or fridge freezers only after measuring the space and checking installation requirements and availability. For a cooling fault, seek a repair diagnosis before deciding that a useful appliance must be replaced.
Further reading
For buying decisions, see our refrigerator buying guide and Hotpoint and Indesit refrigerator comparison. Check each current product listing for its actual specification, availability and price.
