It depends upon what you are using it for. I generally use room temperature water for cooking.
On the vents closest to the main unit it should read around the same temperature that the thermostat is set to after its been running and then as the venting increases the temperature should be less, between 2 to 10 degrees different depending on how well the ducting is in the attic........
It should ideally be kept below 4 degrees Celsius or around 39 Fahrenheit. Higher temperatures permit the growth of bacteria leading to faster food spoilage. The higher the temperature, the longer the shelf life of dairy products.
Humidity is separate from temperature, and "should" is ambiguous in this case.
Bacon at no time should ever be at room temperature.
They can be keep at a normal room temperature in water.
Frozen chicken should be thawed in the refrigerator. Thawing chicken at room temperature can promote the growth of harmful bacteria.
210 deg F, it should be directly verical on the engine temp gauge.
i should defrost it
There are food safety issues with thawing at room temperature and it is not recommended. If it is in a sealed package, it could be quick-thawed under cool running water - then immediately cooked. Or it could be thawed in the microwave - and immediately cooked. Or it could be cooked from frozen. Should you choose to thaw by any means other than in the fridge, it should be cooked immediately upon thawing and not stored for cooking later.
Your car's operating temperature should be 192 degrees.
190
Food is best thawed in the refrigerator, however, some frozen foods can be safely thawed in a container of running cold water. This will reduce the defrosting time but it is important that the water be cold and running. For this method, the food should be tightly wrapped or frozen in a container so that it is not in direct contact with the water, the water must be constantly circulating around the food so that as the exterior thaws it remains at a safe temperature of 41 degrees or below. Food should never be thawed at room temperature or by using warm or hot water or in a non-running water bath.
The temperature should be 195 degrees.
Bottom shelf
Rapid thaw methods should only be used if the chicken is going to be cooked immediately after thawing. By not thawing it in the refrigerator, you have temperature-abused the chicken. There is no way to know how much more quickly the chicken will go bad.
No, it is not a good idea. Thawing in the microwave speeds up bacterial growth. Any kind of meat that reaches room temperature should be cooked immediately, you can then freeze it. The only time you can refreeze meat is if it is still very cold or still partially frozen.
It should be --- The professor is running late; she had to change a flat tire.