The temperature of a deep freezer typically ranges from around -20°C to -30°C (-4°F to -22°F). This ultra-low temperature range is ideal for long-term storage of perishable items, such as meat, fish, and other frozen goods, as it helps to prevent freezer burn and maintain the quality of the stored items for extended periods. However, the exact temperature may vary depending on the specific model and manufacturer of the deep freezer.

Yes, you can freeze any kind of cake, frosted or unfrosted. I

would place the cake on a cookie sheet and freeze first. When it is

frozen, move it to a sealed baggie or container. When you are ready

to eat it, remove from the freezer and from it's container and

allow it thaw at room temperature.

This cider as sold in the UK is 10.6 proof and will probably burst in a freezer. (This is an un-official answer since I've never kept it around long enough for it to freeze,)

It Freezes and tastes ten times worse than it already is.

you put soap and then rinse them with water then there clean

Fruits can be kept in a freezer. The issue is over what period can the quality can be maintained which is also dependent on the freshness when stored. Fruit will obviously lose its firmness but can be stored for 3-4 months with little loss in quality and be very suitable for cooking. maximum about a week's storage can be considered good enough for raw consumption taking into account the freshness and taste. beyond that it is all compromise. when you get fresh fruit round the year no point in keeping for longer time in the freezer . what say ?

When preparing vegetables for freezing, it's called "blanching". To blanch raw vegetables for freezing, let them boil for one to three minutes, depending on the vegetable. Then drain and place in cold water to stop the cooking process before placing them in air tight freezer bags.

That depends on the freezer and how well the shrimp is packaged. It could keep from 6 months to a year.

Dry goods is a term used to refer to dry food, with reference to pre-refrigeration days of the early 20th century. Such foods could be transported and stored without immediate danger of spoiling. Dried beans, flours, whole grains and rolled oats are examples.

Today we refer to these still. These will include food products not chilled or frozen - In quantities we speak of maze, rice, beans , corn and the full range of cereals

As long as it isn't moldy and doesn't smell bad it is safe to eat.

to freeze a person to stop something

Questions like this don't always have clear single answers. Most foods will keep at least for several weeks in the freezer, and some may last months. Probably of more concern is whether or not the tart will be appetizing after a very long stay in the freezer. Experiment and see if they deteriorate in flavor over different lengths of time. I would keep that kind of thing for 4 or 6 weeks, and then come to the realization that it doesn't seem to interest anyone.

Sure - But you need to ensure that it's strong enough to take bacteria in many ways like dents, empty vacuum spaces, etc.

Or, you can double boil it after canning.

Or, you can steam bake it after canning.

There will be a lot of ice in the package and the meat will look a bit dried out/white instead of brown/not dried out in places. There will be a mix of dried/not dried parts.

Certainly. If you thaw out some frozen meat and make your chilli and then refreeze the cooked, product you shouldn't have any problems whatsoever. No worries here. Just be sure to package it in a way that minimum air is included with your food, as is always suggested. Cooking meat that has been frozen and then freezing your cooked product is perfectly acceptable. It is done frequently.

Dry air ovens are electrical devices used in sterilization. The oven uses dry heat to sterilize articles. Generally, they can be operated from 50 to 300 °C (122 to 572 °F) . There is a thermostat controlling the temperature. These are digitally controlled to maintain the temperature. Their double walled insulation keeps the heat in and conserves energy, the inner layer being a poor conductor and outer layer being metallic. There is also an air filled space in between to aid insulation. An air circulating fan helps in uniform distribution of the heat. These are fitted with the adjustable wire mesh plated trays or aluminum trays and may have an on/off rocker switch, as well as indicators and controls for temperature and holding time. The capacities of these ovens vary.

you can squeeze lemons on a knife or something