10
USER INSTRUCTIONS
This appliance is intended mainly for blast chilling and deep freezing food. If cooked and rapidly chilled, the
foods retain their organoleptic properties for 5-7 days; if rapidly frozen, thawed foods retain their consistency
and their original fl avour.
The core probe
The core probe is a device used for measuring the temperature inside the food. In programs that require the use
of the core probe, the process ends automatically when the setpoint temperature is reached.
Correct use of the probe requires the probe to be inserted into the food before starting the program.
Note: the core probe must be inserted into the core of the food so that it cannot come out.
In the event that the core probe is not inserted in the food because it was forgotten on the bottom of the cell or
because it came out from the food, the appliance automatically switches to “Recipe” mode.
Handle the probe carefully and pay attention to its tip. When the core probe is no longer needed, clean it with
a soft cloth using warm water, and then store it.
Tip: in order to improve the effectiveness of the programs, insert the probe into the largest piece of food.
Some programs feature the “Recipe” mode. In this mode the core probe is not necessary: the process is auto-
matic and depends on the program settings.
Note: while in “Recipe” mode, the use of the core probe has no effect on the program.
The containers and lids to be used during the cycles
Trays and shallow containers are preferred as they facilitate internal ventilation.
Tip: to increase the effectiveness of blast chilling and deep freezing, spread out the food portion in the air fl ow
as much as possible; avoid covering the trays and containers as this increases the insulation. Make sure contai-
ners are compatible with low-temperature applications (-40°C).
Tip: metal or ceramic containers and materials suitable for temperatures up to 75°C are recommended for those
programs with hot functions.
Food arrangement
Whenever possible avoid stacking food in the tray, instead spread out the food as much as possible over a large
area to maximise internal ventilation.
Effective chilling and freezing cycles
The best results in terms of chilling and freezing are obtained by introducing the food immediately after coo-
king, avoiding exposure at room temperature since this will lead to the loss of humidity and deterioration in the
original colour, aroma and fl avour.
Tip: the chilling and freezing programs are shorter and lead to better results if a pre-cooling cycle is run fi rst.
Storage of blast chilled or deep frozen foods
At the end of blast chilling or deep freezing programs the appliance keeps foods at the setpoint temperature; ho-
wever, the food should not be stored for a long time inside the appliance but stored in the refrigerator or freezer.
Since the rapidly frozen products can be stored for long periods (6-12 months), they should be identifi ed with a
label referring to its contents and date of expiry.
The proper place of storage of blast chilled foods is the refrigerator while those of deep frozen food is the free-
zer; it is therefore recommended to use such equipment.
Tip: to further enhance the shelf-life of chilled foods vacuum packaging is recommended, with equipment sui-
table for the purpose and observing the regulatory requirements of temperatures and times.
