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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
GB
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 automatic and
depends on the program settings.
Note: while in "Recipe" mode, the use of the core
probe has no effect on the program.
3.4 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 low as much as possible; avoid covering
the trays and containers as this increases the
insulation. Make sure containers 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.
3.5 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.
3.6 Effective chilling
and freezing cycles
The best results in terms of chilling and
freezing are obtained by introducing the
food immediately after cooking, avoiding
exposure at room temperature since
this will lead to the loss of humidity and
deterioration in the original colour, aroma
and lavour.
Tip: the chilling and freezing programs are shor-
ter and lead to better results if a pre-cooling cycle
is run irst.
3.7 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; however, 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 identiied 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 freezer; it is therefore
recommended to use such equipment.
Tip: to further enhance the shelf-life of chilled
foods vacuum packaging is recommended, with
equipment suitable for the purpose and obser-
ving the regulatory requirements of temperatures
and times.
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