Have just brough new fridge (with glass shelves). In he instructions it says I should store raw meat in top half...against what I have always believed.
I quote
Zone 1. (top 2 shelves)Ready cooked foods, convenience foods, fresh meat, could cuts (which I assume should be cold cuts )
Zone 2. (bottom shelf) Dairy foods, foods in dishes.
Is this because top is colder? Is it because dripping blood isn't a problem with glass shelves....are the manufacturers insane?