11
USER INSTRUCTIONS
Programs
Symbol Function
BLAST CHILLING
With this program it is possible to store food in the refrigerator for 5-7 days. The rapid cooling to +3°C stops
the evaporation of water from freshly baked products. By reducing the exposure of the food in the temperature
range of bacteria proliferation, it lengthens the storage time of the food itself.
DEEP FREEZING
The rapid cooling process to -18°C allows foods to be stored for several months. The organoleptic qualities of
the food: fl avour, aroma and appearance are maintained by the rapid solidifi cation of the water, that avoids
tearing the fi bres.
PRE-COOLING
Pre-cooling optimises preparation times in the kitchen as it takes place during the preparation of the recipes.
Pre-cooling reduces the execution time of programs that include operations such as blast chilling and deep
freezing very hot foods by cooling the internal parts of the equipment.
COOLING
When freshly cooked food cannot be consumed immediately because it is too hot, this program accelerates the
cooling process without having to wait for natural acclimatisation.
BEVERAGES
A wine cellar is used to store beverages at the desired temperature. However, blast chillers are very helpful
when there is not enough time to cool down a bottle. This program reduces the temperature of a drink accor-
ding to the available time.
0°C PRESERVATION
This program aims to preserve the organoleptic properties of raw foods and it is suitable for preserving foods
such as meats, fi sh and vegetables for a few hours before their preparation.
RAW FISH
Incorrect storage of fi shery products may cause health risks in relation to contamination by Anisakis, a para-
site that can be eliminated by prolonged cooking processes or freezing and storage at -30°C (sanitation). This
program uses the high performing chiller to reproduce the sanitisation process at home.
THAWING
This brings food from freezing temperature to 1-3°C without loss of liquids and without starting the cooking
process, avoiding the protein processing that happens, for example, when defrosting meat in the microwave.
READY TO SERVE
This program warms a previously cooked food kept in the refrigerator, so it can be served at the correct tem-
perature.
SLOW COOKING
This cooks a recipe at a constant temperature for the desired time. This technique, thanks to limited water
evaporation from the food, maintains the quality and tenderness of the food.
RAISING
The raising program creates a microclimate in controlled temperature and humidity conditions. Fermentation
can then take place in optimum conditions, producing the natural swelling of the dough. By programming the
duration of the leavening it is possible to reduce the amount of yeast in the recipe, obtaining a lighter and more
digestible product, at the same time favouring the desired aroma.
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