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faster and more effective cooling and does not cause the product to freeze. Once the correct food
temperature is reached, LIFE will gradually increase the temperature until the end of the cycle is reached.
It is recommended to run a pre-cooling cycle before blast chilling. This ensures that the cycle will be more
effective and energy efficient.
At the end of the procedure, the device activates automatic storage at a positive temperature until stopped
by the user. At the end of the cycle, store the food in a refrigerator.
Storage temperature depends on the type of food selected.
LIST OF PROGRAMS:
MINESTRONE - SAUCE - PASTA - RICE – QUICHE - MEAT - FISH - VEGETABLES - FRUIT – BREAD - CAKES
Dry pasta
: the blast chilling of pasta produces a thermal shock that immediately stops the cooking process.
The pasta does not stick together because the starches turn into gel, meaning no oil needs to be added. It
can be stored in the refrigerator for up to 3 days. Having pre-cooked and chilled pasta in the refrigerator
allows you to have a freshly prepared first course ready in 5 minutes, with the possibility of modifying the
taste by varying the added sauce.
Example: cooking unseasoned pasta:
Boil the pasta as usual, and cook it for 60% of the time indicated by the manufacturer.
While the pasta is cooking, precool LIFE.
Drain the pasta and pour it into a pan or container, lightly greased with oil.
Start the blast chilling function, choosing the type of pasta used; if it is stuffed pasta, start the “tortellini”
program; in the case of fresh pasta, tagliatelle, maltagliati, tagliolini, etc. select “dry pasta”.
When the function is finished, hermetically seal the container and place in the refrigerator
If necessary, regenerate the pasta in a combined steam oven or sauté in a pan with a little warm, slightly
salted water along with the desired sauce.
Roasts
: roast beef can be blast chilled using the core probe as soon as it is removed from the oven. The
evaporation process will stop immediately, avoiding the dispersion of liquids. The meat will remain tender,
delicious and nutritious. It will be possible to slice the meat without tearing it. Any meat not immediately
consumed can be kept in the refrigerator for up to a week.
Sponge cake
: if cooled to room temperature, a sponge cake loses a lot of its moisture, becoming dry and not
very inviting. Blast chilling prevents evaporation when the product is still hot, maintaining the softness and
lightness of the sponge. The function is also recommended for all types of cakes cooked with instant yeast.
Layered mousse
: each layer can be cooled, thereby significantly reducing the preparation time: the low level
of ventilation does not result in the loss of consistency or surface deformation.
Puff
pastry
:
perfect sheets can be prepared at home in a considerably shorter time period. The blast chilling
program consists of 3 steps to quickly cool the dough during the folding process. It is advisable to keep the
pastry in storage until the moment of cooking to optimise the thermal shock, thereby guaranteeing its
crunchiness and friability.
Creams
: blast chilling egg based creams protects them from aggressive bacteria and increases the storage
times.
17.2
BLAST FREEZING
Freezing and deep freezing are NOT the same thing. In the freezing and deep freezing processes there are
key variables that make the two methods very different: time and ventilation