Barazza 1ABEVEN, Instruction Manual

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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 shock 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 according 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, fish and vegetables for a few hours before their preparation.
RAW FISH
Incorrect storage of fishery products may cause health risks in relation to contamination by Anisakis,
a parasite 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 temperature.
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.
3.15 The display and user interaction
The control panel is composed of a 4.3" LCD display with integrated capacitive touchscreen and a power
button on the side.