How to apply the "Chef Touch" method
The diagram below summarises the 3 different Chef Touch operating modes applicable :
• KitchenAid vacuum chamber,
• KitchenAid blast chiller,
• KitchenAid steam oven.
The "Chef Touch" has different types of use, in line with the normal habits of food consumers
A) Immediate consumption
Suggested for any "Chef Touch" food preparation and representing the very best way to exploit this
cooking method. It involves preparing the bag, cooking and consuming, without any further food storage.
Ideal when using the "Chef Touch" to prepare a lunch or dinner during the course of the same day.
B) Short-period storage (max 48 hours)
Suggested for those foods to be consumed after cooling them or for heating dishes prepared the day
before. The blast chiller quickly reduces the temperature of the food.
It involves preparing the bag, cooking, blast chilling to refrigeration temperature and storage in a
refrigerator (+4°C) for maximum 48 hours before eating.
C) Prolonged storage
Suggested for those who like preparing dishes beforehand and eating them heated up some time after.
This method can be used with all the types of foods suggested for "Chef Touch".It involves preparing the
bag, cooking, blast chilling to freezing temperature and storage in the freezer (-18°C).
Raw materials and ingredients
In order to ensure that a top-quality product is obtained, always follow the instructions below:
• Only select top-quality products
• Select always fresh product, not previously frozen or deep-frozen products as the end quality of the
product would suffer considerably
During the preparation of dishes, always comply with basic food hygiene rules:
• Always wash your hands before handling food and repet the operation during its preparation.
• Make sure all kitchen surfaces, implements and containers have been carefully cleaned and sanitised.
• Keep insects and pets away from the food and the kitchen.
• Always wash all vegetables before cooking.
• We recommend to always use clean surfaces and/or equipment to prepare products of different kinds
and wash and sanitise them between one use and another (e.g. do not use the same chopping board to
cut meat and vegetables).
• We recommend to always work food quickly and not remain it at room temperature for too long during