• 800 g of minced beef
  • 100 g of bacon
  • 50 g of grated Padano
  • 20 g of breadcrumbs
  • 3 eggs
  • 2 aubergines
  • 2 peppers
  • 2 courgettes
  • Salt
  • Pepper

Stuffed vegetables are the perfect solution if you wish to serve a well balanced nutritional dish.
With the LIFE blast chiller you will be able to freeze them so that they will be maintained in excellent condition for a longer period of time. You can prepare a large batch, deep freeze with LIFE and have a high quality first course available, ready to serve at a moments notice!



Wash the vegetables, cut off the ends and remove the pulp.

Put the minced meat, eggs, grana, salt and pepper along with the pulp from the vegetables into a bowl, and mix thoroughly. We recommend that you blend the pulp first so that it combines easily with the other ingredients.

Stuff the vegetables with the mixture, sprinkle with bread crumbs and place a thinly cut piece of bacon on top.
Place them in a oiled tray and cook in an oven at 180°C for 25 minutes.
They can then be served immediately.

To preserve the remaining portions place them in the LIFE blast chiller and program: BLAST CHILLING>VEGETABLES, with the temperature probe.

When the program has finished they can be preserved in the fridge for several days: as the cooking will have been stopped immediately, at the ideal moment, the quality will be maintained, and the period over which the stuffed vegetables can be preserved increased.

If you wish to preserve the stuffed vegetables for a longer period use the deep freezing program on the LIFE blast chiller: VEGETABLES>FULL.

When the cycle is completed preserve in the freezer, and if necessary re-heat in an oven for 15 minutes at 150°C along with a bowl of water, in order to create a humid environment, which will preserve the soft surface of the vegetables.








  • 300 ml of sparkling water
  • 50 ml of white rum
  • 50 g of cane sugar
  • 30 ml lime juice
  • 2 limes
  • A few fresh mint leaves

With the arrival of the hot summer days you will be able to offer your friends a thirst quenching mojito ice lolly, and just like an aperitive it is great way to start the evening. By using the LIFE domestic blast chiller you will be able to significantly reduce the preparation time and enjoy the fresh smell of mint…creating a great impression!



Grind the cane sugar and add the lime juice

Add the sparkling water and white rum.

Thinly slice the limes and place into the molds, together with the freshly cut mint leaves. Pour the previously prepared mixture into each of the individual molds, leaving a few millimeters of space at the top

Insert the molds into the LIFE domestic blast chiller and activate the program: DEEP FREEZING>GELATO>ICE LOLLY

At the end of the cycle remove the ice lollies from the molds, serve to your friends and preserve the remainder in the freezer.






  • 2 Kg potatoes for gnocchi
  • 720 g of flour
  • 380 ml of water
  • 200 g Grana Padano cheese
  • 4 teaspoonfuls of fine salt
  • 4 eggs
  • Nutmeg

Gnocchi is one of the most loved of all Italian dishes, but these days, owing to the long preparation time, it is more likely to have been bought from a supermarket than to have been made at home.
But now thanks to the LIFE domestic blast chiller you are able to make these little gems, in large quantities, in your own kitchen. The deep freezing function allows you to preserve them for many months, without any loss of quality. When you wish to serve them, simply boil the frozen gnocchi for 3 minutes, and you will have a tasty dish, just like one that has been freshly made!



Boil the potatoes in their skins for 30 – 40 minutes.
When cooked, drain, peel and mash while still hot.

On your kitchen work top pour the flour into a pile and add the mashed potatoes, eggs, grated cheese, salt and nutmeg.
Carefully mix the ingredients until you have created a soft, compact mixture. If the potatoes contain too much water then add a little more flour, but pay attention not to add too much. It is, of course, preferable to use less water

Roll the mixture into lines of 2-3 cm thickness, cut into gnocchi sized pieces.
Boil them in salted water for a few minutes. When the gnocchi are floating on the top of the water they are ready to be seasoned.
The cooked gnocchi can now be deep frozen in the LIFE domestic blast chiller

Line one or more of the blast chiller racks with baking paper, cover with flour and place the gnocchi on them.
Put the racks into the LIFE blast chiller and start the program DEEP FREEZING>PASTA & RISOTTO>GNOCCHI

Divide the gnocchi into portions and put into freezer bags and store in the freezer
To cook, place the frozen gnocchi into boiling salted water, and in 3 minutes you will have homemade gnocchi ready to serve.
Truly a fantastic dish!



Ingredients for the Sponge Cake

  • 250 g of flour
  • 240 g of sugar
  • 130 ml of water
  • 120 ml of extra virgin olive oil
  • 85 g of mint syrup
  • 3 eggs
  • 1 sachet of vanilla
  • 1 sachet of yeas

Ingredients for lime cream

  • 500 ml of full milk
  • 100 g of cane sugar
  • 50 g of flour ‘00’
  • 3 eggs
  • Grated lime peel

A cream sponge cake is one of the best loved desserts by both adults and children. Here we present a tasty variation: sponge cake with mint and lime cream
Thanks to the LIFE blast chiller, the sponge cake and the cream can be preserved for longer while retaining its full taste. Moreover, during the cooling process, immediately following the baking of the dessert, it will not be exposed to temperatures between +65°C and +10° which is normal for food left to cool to room temperature; the perfect temperature range, in fact, for bacteria to proliferate, and for a deterioration in quality to occur.


Stir the eggs, together wth sugar, for about 3 minutes until the mixture is of a consistent texture. Add the extra virgin olive oil, water and, little by little, the flour, vanilla and yeast. Continue to stir until all the ingredients have been fully incorporated into the mixture, then add a few drops of mint syrup.

Butter and flour the silicone mold for single portions, and half-fill the molds with the mixture.
If you don’t have the mold you can use small trays or molds for muffins

Place in the oven and cook at 180°C for about 40 minutes
While the sponge cake is cooking pre-cool the LIFE blast chiller to -15°C

When the cooking has finished remove the molds from the oven and, after about 2 minutes, place the sponge cake into the LIFE blast chiller. Start the program BLAST CHILLING>DESSERT>SPONGE CAKE using the temperature probe. As soon as the program has finished the blast chiller will notify with you an beeping sound.


Blend the brown sugar, flour and lime zest: then add the milk and eggs.
When the ingredients have been perfectly blended into a consistent mixture cook in a bain-marie for 30 minutes on a low flame. Continue to stir to prevent the formation of lumps until the custard is ready.

Pre-cool the LIFE blast chiller to -15°C.

Pour the custard into a low tray and start the program BLAST CHILLING>DESSERT>CREAM
When the program has finished fill the sponge cake with the custard and decorate.
Buon Appetito!





  • 400 g of chocolate fondant 60%
  • 20 g of hazel nut granules
  • 20 g of sweet pistachio granules

With the LIFE blast chiller you can make delicious chocolates worthy of the best confectioners, in the comfort of your own home! The crystalisation process takes place very rapidly and at the perfect temperature to render the chocolate shiny and crunchy. A chilling temperature which is too low, will in fact, compromise the result marking the surface and creating unpleasant butter and cocoa stains


Finely cut and melt the 280 g of chocolate on a low flame until a temperature of 49°C/50°C is reached.
This operation of heating and chilling, known as tempering, is needed in order to dissolve the molecules of butter and cocoa.

Before pouring the tempered chocolate into the molds, place them on a LIFE blast chiller rack. Use a tray, placed underneath the racks, to catch any excess chocolate that may drip from the molds.

Sprinkle hazelnut and pistachio granules in the mold

Fill the mold with the chocolate and spread uniformly, with the help of a flat spatula.
Put the mold into the LIFE blast chiller and activate the function CHOCOLATE at +12°C for 20 minutes.

At the end of the program the chocolate will have crystallized, turn the mold upside down, and detach the chocolates…the moment to astound your guests has arrived!







  • 100 g of chocolate fondant
  • 100 g of butter
  • 80 g of sugar
  • 10 g of unsweetened cocoa powder
  • 10 g of flour
  • 2 eggs
  • Icing sugar

With the LIFE blast chiller you can make fantastic chocolate cup cakes in only 18 minutes! Thanks to the microcrystallisation which takes when deep freezing dough at -40°C it can be transferred directly from the freezer to the oven, providing you with results, worthy of a professional chef!


Pre-cool the LIFE blast chiller to -10°C

Melt the chocolate in the bain-marie, add the butter and the sugar and mix until the ingredients are fully integrated.
Blast chill the mixture, using the temperature probe: BLAST CHILLING>DESSERT>MOUSSE

When the blast chilling program has finished remove the tray and pre-cool the blast chiller to -15°C
Add one egg at a time to the blast chilled chocolate and whisk. Continue to whisk the mixture for several minutes adding the cocoa powder and sieved flour.

When the mixture is homogenous pour it into floured and buttered single-portion molds, then freeze using the program: DEEP FREEZING>DESSERT>MOUSSE

After the completion of the program the cup cakes can be stored in the freezer

To serve, simply cook in the oven for 18 minutes at 200°C, then delicately remove from the molds, paying careful attention not to break the cakes. Sprinkle them with icing sugar and let yourself be seduced by the creaminess of their chocolate heart.

We recommend that you use double or triple the amounts of the ingredients so as to prepare more cup cakes, thereby providing a large stock of desserts that you can cook whenever you wish. Thanks to the LIFE blast chiller you will not only save yourself time, but will leave your guests open mouthed!








  • 1 lt of pasteurized milk
  • 100 ml of yogurt
  • Raspberries
  • Blueberries
  • Cereal


The LIFE domestic blast chiller allows you to make yogurt in your home – and it’s easier than you could ever imagine!
A light and nutritional food which improves our health and can also be consumed by people who are lactose intolerant.
By preparing yogurt at home you will be able to choose the best milk, which fruits you wish to include and whether or not to add sugar: you will always have your breakfast and healthy snacks ready in seconds.


Pour the milk into the tray GN ½ or a wide receptacle, add the yogurt and stir for about a minute.
Place the tray in the LIFE blast chiller, connect the probe and add the milk.

Select the function YOGURT>AUTOMATIC and start the program.
We advise you to use the LIFE blast chiller overnight so that it is free during the day.

When the yogurt is ready it will be chilled to +3°C and you will find it fresh and tasty.
At the end of the cycle pour the yogurt into a dish, and add the cereal, blueberries or raspberries.

Yogurt made with the LIFE domestic blast chiller can be preserved in the freezer for up to 10 days.
While some of the yogurt may be kept and consumed at a later date, part can be used to prepare another batch.






  • 500 g of flour ‘W’
  • 300 g of water
  • 15 g of salt
  • 4 g of yeast
  • 3 spoonfuls of extra virgin olive oil
  • 100 g of tomato paste
  • 2 mozzarella, 125 g
  • 8 fresh basil leaves
  • Origano
  • salt
  • sugar


Pizza, which more than any other dish, defines the Italian kitchen, is now a candidate to become a world heritage dish, ensuring that the recipe will never be forgotten! Thanks to the proving function on the LIFE domestic blast chiller you will be able to produce excellent quality pizza every day of the year, regardless of the humidity and the weather, choosing the temperature and the duration of proving process – just like a professional chef.


Pour the water into a bowl, add salt and stir. When it is completely dissolved add the flour and mix for a few minutes, then add the yeast and the extra virgin olive oil.

Knead the mixture for about 10 minutes.

The dough should be soft and moist, but shouldn’t stick to your hands. If necessary add a little more flour, and roll into balls. Start the program PROVING>IMMEDIATE, set at a temperature of 28°C for 3 hours.

After the first proving, divided the dough into 2 equal parts, and place them in the tray you will use to cook them.
Start the second proving program: PROVING>IMMEDIATE, at +28°C for one hour.

In the meantime, heat the tomato paste for a few minutes, add a pinch of salt and, if necessary, a teaspoonful of sugar, to reduce its acidity.
Thinly slice the mozzarella.

Pre-heat the oven to 225°C and, at the end of the leavening process, dress the pizza with the tomato paste, the mozzarella, the fresh basil leaves and a little extra virgin olive oil. It is up to you whether or not you wish to sprinkle the oregano on the pizza before or after it has been cooked.
Cook in the oven for 15 to 20 minutes at +225°C.

Thanks to the LIFE domestic blast chiller, the pizza will have leavened perfectly and you will observe that air pockets have formed inside the pizza’s base.
Buon Appetito!





  • 200 g of Venus rice
  • 2 courgettes
  • 2 carrots
  • 1 red pepper
  • 1 yellow pepper
  • Salt
  • Extra virgin olive oil
  • Dried oregano


Rice salad is a great solution for lunch or dinner when you have company, but the risk of serving it overcooked is an ever present concern. However, there is a simple and unique solution to ensure that the rice arrives at the table cooked perfectly ‘al dente’: with the LIFE domestic blast chiller it can be chilled to 3°C. The rice can be divided into portions and deep frozen at -40°C, ready for when you need it. It can be defrosted in a few minutes, and it will taste as if it has just been freshly prepared!



Bring a pan of water to the boil and add cooking salt and cook the Venere rice as per the instructions on the pack.
Meanwhile wash the courgettes and peppers, dice and put into a bowl and add a little extra virgin olive oil, a pinch of salt and handful of dried oregano.

Ten minutes before the rice has finished cooking pre-cool the LIFE blast chiller.
Drain the cooked rice and pour it into a steel bowl and start the program, BLAST CHILLING>RICE>BOILED RICE

Place the vegetables in a baking dish and cook in the oven at 200°C for 15 minutes. Chill the cooked vegetables in the LIFE blast chiller in order to maintain their nutritious crunchiness using the program BLAST CHILLING>VEGETABLES>DICED

When the rice and vegetables have been chilled, put them into a bowl and mix well and place in the fridge.
Serve with a drop of olive oil and some cooked ham.

If you wish to keep the rice for a longer period of time, divide it into single portions and deep freeze with the LIFE blast chiller. You can defrost the number of portions you need in just a few minutes, and they will taste as if they have just been freshly prepared!







  • 750 g of manitoba flour
  • 250 g of full milk at room temperature
  • 130 g of courgettes
  • 100 g di burro
  • 100 g of butter
  • 1 sachet of vanilla
  • 4 eggs
  • 10 g yeast or 50 g dried yeast
  • Pinch of salt


  • 1 egg yolk
  • Granulated sugar, to taste
  • 50 g of full milk


Breakfast is a very important part of the day, and homemade brioches are the perfect way to start it!
When you wake up in the morning you will find that the LIFE blast chiller has perfectly proved the dough, and after a few minutes cooking an irrisistable aroma will fill the kitchen.




Pour the milk into a bowl or a planetaria, and add the yeast, the sugar and mix well until fully dissolved. Now add the flour, the eggs, the butter, the vanilla and a pinch of salt and stir gently for 5 minutes. If it it is too sticky add a little extra flour.

Cover the work top with a sprinkling of flour and flatten the dough with a rolling pin until you have a rectangular shape of approximately 50 cm x 20 cm.
Fold the dough back upon itself three times forming several overlying layers, paying attention not to break it.
Flatten some more dough into a 50 cm x 20 cm rectangle, and repeat the above process.

Using the flattened dough, cut out some triangles, base 10 cm, height 12 cm and roll, then, starting from the base, brush with a mixture of egg yolk and milk, prepared earlier, and sprinkle with sugar.

Place the brioches on a tray or on a rack, that has been covered with baking paper, and put into the LIFE blast chiller and activate the proving program: PROVING>IMMEDIATE at a temperature of 28°C for 2½ hours.

If you prefer, you can set a starting time for the program; this will enable you to prove the dough overnight, and next morning, when you wake up, you will have freshly proved dough waiting to be cooked.

At the end of the proving program, place them in an oven for 15 minutes at 175°C and a magnificent aroma will fill your kitchen.