coldline W30, Use And Maintenance Manual

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Fruit: it is possible to deep freeze fruit avoiding blackening and cold burns. Storing frozen fruit can be useful
to make great tasting fruit salads, tarts, strudels, cakes and decorations. It is possible to deep freeze cooked
fruit for babies and store it in the freezer, so that a good quality product can be available in future moths: a
healthy product, 100% natural.
Minestrone and soups: supermarkets offer different types of ready-made soups. But they are all full of
additives and preservative. Vegetables harvested when ripe, washed and cut into pieces can be frozen and
stored for a long time in the refrigerator, to make minestrone and soups, enjoying the natural flavour of fresh
vegetables in every season.
Gnocchi: to have home-made gnocchi always at hand, you can prepare them in big batches and deep freeze
them so that they are available at any time. They can then be cooked directly from frozen.
Egg pasta: tagliatelle, cappellacci, strozzapreti, bigoli, cannelloni and all other fresh pasta shapes can be
deep frozen.
Ice cream: Commercially available ice cream can contain up to 500 calories. It is possible to produce 100%
natural ice cream. Deep freeze fresh fruit (e.g. strawberries) using the dedicated program. Put in the blender
for a few minutes and add one egg white and a tablespoon of sugar.
Popsicles: Using the appropriate moulds, it is possible to make popsicles and ice cream on sticks with
imaginative and lively shapes, coated with dark chocolate and hazelnut crumbs.
5.3 CONSERVATION
It gives the possibility of regulating the temperature within the -40°C to +45°C range with fan speeds that can
be adjusted from 25% to 100%. The temperature and fan speed values are set at the start of the cycle, but
can also be modified during the cycle itself by touching the set points shown on the display.
The conservation procedure is the only one that allows changing the fan speed. In addition to conservation, it
is also suitable for cooling or heating food when following a recipe.
Examples:
Semifreddo chilled dessert: kept at the ideal eating temperature, so that it can be consumed at the right
consistency.
Ice cream: kept at the ideal eating temperature, so that it can be consumed while creamy and soft.
5.4
PROVING
There's nothing better than home-made bread! With its many shapes and colours, freshly made fragrant
bread is always welcome during lunch or dinner. But for perfect proving, it is imperative that the dough stays
at the right temperature for the correct amount of time, without changes in humidity. A condition that cannot
be recreated in a normal home, but easily possible with LIFE! You will have extraordinary quality dough ready
to bake when you want.
With LIFE you have at hand a professional function. You can in fact slow down the action of the yeast and
program proving for the time you want to start baking. You can also take advantage of the night: by
extending the time you can reduce the quantity of yeast and the bread, focaccia or pizza will be lighter and
easier to digest.
The ideal proving temperature is +28°C. It can however be adjusted within the set limits. The duration of
proving is set based on the quantity of yeast and the type of flour used in the mix. With flours with high W, it
will be possible to use a lower quantity of yeast, and a longer proving time.
A low quantity of yeast (e.g. 0.5%, or 5 g for 1 kg of mix) and a long proving time will make the mix more
fragrant and digestible. For this purpose, it is possible to set long proving times at low temperatures (lower
than 10°C) for periods exceeding 24 hours.