coldline W30, Руководство по эксплуатации и обслуживанию, Страница: 44 / 196

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Layered mousse: each layer can be cooled immediately, significantly reducing preparation times: the low
level of ventilation does not cause loss of consistency or surface deformation.
Cream: Chill blasting egg based creams protects from bacteria proliferation and increases conservation
times.
5.2
DEEP FREEZING
Freezing and deep freezing are NOT the same thing. In the freezing and deep freezing processes there is a
key variable that makes the two methods very different: time.
Differently from freezing, deep freezing is a very quick process that takes advantage of temperatures down to
-40°C to maintain the organoleptic properties, taste, flavour and appearance of food intact, thanks to the
activation of the micro-crystallisation process. Water freezes without breaking the cells: the biological
structure of meat, fish, fruit and vegetables is not altered.
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 deep freezing cycle. This will make the 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 freezer. Once the cycle has been
completed, the appliance activates the conservation at negative temperature, until this is stopped by the
user.
LIST OF PROGRAMS:
MINESTRONE - SAUCES - PASTA - MEAT - FISH - VEGETABLES - FRUIT - BREAD - PIZZA - CAKES AND ICE
CREAM
Examples:
Mixed grill in 8 minutes: deep frozen meat can be cooked without being defrosted. A chicken breast, a beef
steak and a kebab can be cooked on a very hot grill pan in approximately 8 minutes.
Sliced cured meat: sliced cured meat keeps its bright colours and original taste. You can buy fresh cured
meat of excellent quality from the best shops and preserve them for use when needed. Salami, ham, cooked
ham, speck and bresaola can be very quickly defrosted at ambient temperature, maintaining their original
characteristics.
Raw fish: there are risks connected with Anisakis contamination. This is a dangerous parasite that can only be
eliminated from extensive cooking or low temperatures. With deep freezing and conservation at -20°C for at
least 24 hours, all risks are eliminated. Many people think that frozen fish loses quality. This is a wrong
misconception. The deep-freezing process causes quick solidification of water without breaking the fibres.
Crustaceans, shell fish, whole fish and filleted fish will be of much better quality than any fresh produce stored
in the refrigerator for one day.
Frozen grilled vegetables. Vegetables rich in water are damaged by a traditional freezer. Taste and
consistency change and nutrients are lost. It is possible to deep freeze sliced vegetables using the
appropriate program, and then cook them on a hot grill to create a delicious side dish in just a few minutes.