An inventory helps you know what needs alternative storage and avoids prolonged searching with the door open. It also separates old quality issues from a recent cooling event.
What the observation tells you
Record contents and dates in a way that stays attached to the food or clearly matches its location. A list that says only 'meat' cannot distinguish raw from cooked portions. Organised stock makes it easier to prioritise decisions after an interruption.
A useful next step
Update the inventory when adding or removing food and keep frequently needed items accessible without blocking vents. During a fault, use it alongside official food-safety guidance rather than repeatedly checking each pack by touch.
Manuals and supporting guidance
Model-specific instructions take priority. These references support the practical principles discussed here; they do not diagnose your appliance.