under the clock
It may take any time depending on its mass and temperature as well as surrounding environmental temperature (other factors that may be involved are movement or surface area). Generally speaking, it takes less time to freeze as each of those three conditions is reduced (there is an odd area where really, really hot water freezes slightly faster than really hot water).Be the scientist and try it out! If you put a bottle of warm water into a deep freeze at say minus 12°C it would take several hours for the water to chill then freeze, if you put the same bottle in a flask of liquid nitrogen it would freeze almost instantly.
To provide easy access to the product inside and because cold air falls and will not be able to escape the freezer (unless disturbed).
32°F (0°C) — 140°F (60°C) or 32°F (0°C) — 120°F (50°C) The lower end of the temperature range is controlled by the ambient temperature of the pipes. Since pipes can freeze, and often do in colder climates, the lower bound is around freezing. The upper end of the temperature range is controlled by the setting of the water heater (or other source). Most water heaters come set at 140°F (60°C), which will burn you. It's recommended to set the temperature to 120°F (50°C).
Nitrogen is a gas at room temperature. It makes up almost 80% of the air we breathe.
The air of a region where the temperature is higher is warmer than the air of a region where the temperature is lower. As a result, the air will flow from the warmer region to the cooler region. This generates air currents.
Zero degrees
domestic deep freeze is -15 celsius.Sources: Chemistry First (book from the Science First series)
what is the proper temperature of freezer? wh
Place it in boiling water and it should read around 212ºF. Also, if you have a deep fryer, or crock pot, you can set the temperature, and use oil and heat it to 350ºF and test it that way also.
The temperature that mercury needs to be to solidify is -38.02 degrees fahrenheit.
No, it should a refrigerator.
Deep, i.e. Deep Freeze.
As meat is mostly water, all meats freeze at around the freezing point of water, or a couple of degrees below. Meat should be kept frozen at -18C or lower, and kept for no longer than 6 months.
The duration of Deep Freeze - film - is 1.33 hours.
Hi there a meat thermometer should be inserted very central .Being central will mean it will be show the temperature inside the food so you would know if it was cooking ok in there or not. be ssur to also insert it upright. Most thermometers have a mark indicating how deep the thermometer should be inserted. If not then insert up to the dial. If you mean a roast by "roaster" than as close to the center of the meat as possible or the thickest part of the meat.
please help HOW do i uninstall the deep freeze v7. icon isn't show..
Deep Freeze - film - was created on 2003-07-22.