DRY AGER DX 1000 Benutzerhandbuch - Seite 10

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Dry Aging Compass Fish

Location

Marbling Classes*

Whole Fish

–

Fillet

–

Dry aging compass fish - with and without bone; *Marbling classes see page 15; **Taste intensity see page 15

Name of Program

Pre-Cleaning Device

Wet-aged Produce

Presentation

of fresh cuts with freshness guarantee

Regeneration

Reifung

Käse

Maturation

After-ripening of hams and salami

of hams and salami

Aging raw sausages in pig sausage casing

Storage

Andrew-Salmon

Drying

Taste Intensity**

basic

intense

P14

Not possible

P15

Not possible

Special Programs

Specification

Options

P16

without bone

P17

with bone

P18

P19 (7 days)

of vacuum-packed meat

P20 (3 days)

soft cheese

P21

semi-hard cheese

P22

P26

Curing of vacuum-sealed ham

P28

Making pastrami

P29 (21 days)

Making thin dried meat

P30

Aging dried meat like biltong

P31

Aging smoked hams

P32

Saturate hams

P33 (7 days)

Aging hams without smoking

P34

Aging raw sausages

P35

in sheep sausage casing

P36

Aging raw sausages

P37

in artifical sausage casing

Soft cheese

P23

Semi-hard cheese

Fruits

P24

Vegetables

Ham

P25

Salami

Vacuum-packed meat

P27 (14 days)

Andrew's recipe

P40 (10 days)

Pasta

P38

Fruits

Stockfish

P39

Notes

intense +

Not possible