Opening and closing the door causes the temperature in a refrigerator to fluctuate. Generally, the door is the warmest spot and has the greatest temperature fluctuation, and the bottom shelf is the coldest and most constant. Position food accordingly.

A. USE THE TOP SHELF FOR FOOD THAT'S TOO PERISHABLE TO BE STORED ON THE DOOR. Just because the windowed compartment says BUTTER doesn't mean butter should go there. It's often the warmest spot on the door, and butter may turn rancid (or at least taste funny) if not kept cool enough. Likewise, eggs should never sit in their door tray, but should be kept in their original cardboard or foam carton, which protects them from cracking, absorbing odors, and drying out. Other items not to store on the door: tubes of refrigerator biscuit and cookie dough, sour cream, cheese, milk.

B. STORE THE MOST PERISHABLE ITEMS ON THE COLD BOTTOM SHELF:poultry, fish, and raw meat (if there's no room in the meat drawer), and fresh dairy products, such as milk and cream.

C. USE THE DRAWERS AS INDICATED. The meat drawer is usually at the bottom of the refrigerator and therefore quite cold. Most crisper drawers have a slightly higher humidity level so celery stalks won't wilt quickly.

D. USE SPACE-SAVING PRODUCTS (LIKE THIS CAN RACK) TO FREE UP ROOM IN CROWDED REFRIGERATORS. Twelve-can beverage dispenser, $5, the Container Store, www.containerstore.com, 800-786-7315.

E. FILL THE WARMEST SPOTS IN THE REFRIGERATOR (THE SO-CALLED BUTTER COMPARTMENT, THE EGG TRAY) WITH INEDIBLES:

Exposed film. Refrigeration slows down the chemical changes.

Nail polish. The cold keeps it from becoming tacky.

Medicines. Make sure they have childproof seals and can be refrigerated.

Soothing face and eye masks.

F. STORE HARDY JARRED AND BOTTLED PRODUCTS ON THE DOOR: salad dressings, salsa, beer, wine, pickles, jams, jellies,