coldline W30, Руководство по эксплуатации и обслуживанию, Страница: 43 / 196

43
Р
ус
ск
и
й
E
e
sp
a
ñ
o
l
N
e
d
e
rl
a
n
d
s
It
al
ia
no
E
ng
lis
h
D
eu
ts
ch
Fr
an
ça
is
5.0 USE
Supermarkets are full of products that only look like food. There is widespread use of chemicals, sugar and
additives in the food industry, which have a negative impact on our health, as demonstrated by many
scientific studies.
With LIFE, it will be possible to do without industrial products and use fresh ingredients to prepare at home
dishes that are healthy and genuine, preserving their freshness for a long time.
To activate a procedure touch the corresponding key on the display and follow the instructions.
When any key is pressed for more than 3 seconds, the display shows the corresponding information page.
5.1 BLAST CHILLING
Bacteria transform the chemical substances found in the food, causing decay. They find their ideal
proliferation conditions at temperatures between +65°C and +10°C. This is exactly what happens in the
kitchen when we leave a cooked product to cool down at room temperature.
The quick blast chilling of food that has just been cooked down to a temperature of +3°C significantly
increases the conservation period by up to 70%, whilst maintaining the original quality intact.
The selected program may require the use of the core probe, depending on whether the size of the product
being chilled allows for its insertion. For example, its use is possible if selecting meat>whole, but is not
possible if selecting meat>slices, fruit>slices, etc.
The appliance is equipped with a technology that dynamically manages the temperature and the ventilation
intensity.
Always perform a pre-cooling cycle before starting the blast-chilling cycle. This will make the blast chilling
cycle quicker and more efficient, and also reduce energy consumption.
Cooked food must be placed in the appliance when still very hot. Do not wait for it to cool. Only if the
temperature of the product exceeds 100°C, wait a few minutes for it to fall below this limit. This will not affect
the final result.
At the end of the cycle touch STOP and move the product to the refrigerator. Once the cycle has been
completed, the appliance activates the conservation at positive temperature, until this is stopped by the user.
LIST OF PROGRAMS:
MINESTRONE - SAUCE - PASTA - RICE - MEAT - FISH - VEGETABLES - FRUIT - CAKES
Examples:
Dry pasta: the blast chilling of pasta produces a thermal shock that immediately stops the cooking process.
Pasta does not stick together because starches turn into gel and no oil needs to be added. It can be stored in
the refrigerator for up to 3 days and then heated directly in the frying pan
with the desired condiment, for a healthy, flavoursome and inviting dish in just a few minutes.
Roasts: roast beef can be blast chilled down to +3°C using the core probe as soon as out of the oven. The
evaporation process will stop immediately, avoiding the dispersion of liquids. The meat will remain tender,
delicious and nutrient. It will be possible to slice it without breaking it, consuming part of it and keeping the
rest in the refrigerator for up to a week.
Baby food: it is possible to prepare individual portions of cooked fruit or vegetables, chill them down to
+3°C and store them in the refrigerator for up to one week.
Sponge cake: when left to cool down at ambient temperature, sponge cakes loose humidity and become dry
and uninviting. Chill blasting to +3°C will stop evaporation when the product is still hot. The sponge cake will
remain soft and light, and its best characteristics will be preserved for a long time.