Callisto in NC
Washing Up
I'm still stuck trying to figure out why Darrel Waltrip (DW) is suggesting things here. I like our stores, even if you have cooked them (as sometimes it takes cooking to make food odors come out or the meat looks wrong after cooking) . We have great stores for the most part here.I am guessing you missed my second post, #4, as you aren't the only one that suggested taking it back. I did not immediately suggest taking it back as he already started cooking it, and around here once you start cooking it they will not take it back.
Also our old fridge was like yours. The vent was just above the top shelf and it registered at 35.5, while the bottom shelf registered 42.7. Even though heat rises, the top shelf is right next to the cooling source. For this reason we also kept our meats on the top shelf, we just put them on a plate to be safe. The shelves were all spill resistant as well, so it took a lot of fluid to fill them up and flow over the sides and down to other shelves.
Our new fridge has a meat drawer in the middle with its own vent that has an adjustable temp setting.
It also had digital controls, my freezer is set to 0 and my fridge is set to 35. I am probably overdoing it, but I have lots of liquids in the fridge and I like how cold they stay.