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air-o-chill
®
Soft Chilling
Remember the air temperature inside the cavity will be minus 2 °C
Pasta and similar foods
Firstly cook the pasta to “just done” (slightly under-cooked), remove from
cooking vessel and drain well – do not rinse with cold water as this will remove
most of the flavour.
Have ready the required number of 2
1
/
2
” (65 mm) deep stainless steel pans
(not plastic as it is a poor conductor of heat and cold), and splash a little good
quality olive oil in base of pans.
Pour in the hot pasta – sprinkle a little more olive oil over and give it a stir prior
to loading into air-o-chill
®
.
During the blast chilling cycle, stir the pasta approx. every 5 minutes, touch
underside of pan and when cold, the pasta is ready to transfer to normal
chiller or walk-in cool room. Always cover with a lid or plastic wrap when
transferring to storage.
Don’t allow pasta to remain into air-o-chill
®
for too long as it will freeze and
thus be of poor quality.
• vegetables grown above the ground
• seafood
• small portions of meat e.g. chicken breast fillet, ribs
• egg custard
• pastries, small cakes, biscuits
• pasta
Remember that the maximum depth pan to use is 2
1
/
2
” (65 mm) and a gap
of at least 1-1
1
/
2
” (20-30 mm) must be allowed between the top of one
pan and the bottom of the pan above, to allow sufficient cold air to circulate
around the pans.
Always supervise the chilling process; most foods don’t require the full time of
cycle to chill down ready for transferring to a holding chiller or cold room.
Follow these guides for good results:
Soft Chilling - cycle is for delicate foods e.g.
81electrolux user guide