Cleaver CSCBO360 Benutzerhandbuch - Seite 2
Blättern Sie online oder laden Sie pdf Benutzerhandbuch für Kommerzielle Lebensmittelausrüstung Cleaver CSCBO360 herunter. Cleaver CSCBO360 20 Seiten.
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1. Important Safety Notes ........................................................................ 3
2. Structure of Cabinets & Spare Parts ..................................................... 4
Some Points on Food Safety ............................................................. 4
3. Installation & Set Up ............................................................................ 5
Before Using Your CLEAVER Salumi Cabinet .................................... 5
4. Cabinet Control Panel ........................................................................... 6
5. Recommended Setttings ...................................................................... 6
6. Cabinet Recommendations - Salumi Curing ......................................... 7
Batch Sizes - Salami ........................................................................ 7
Casings - Salami .............................................................................. 7
Your First Batch ................................................................................ 8
Hanging Your Meat .......................................................................... 8
7. Humidity in Your Cabinet - Salumi Curing ............................................. 9
De-Humidication .............................................................................. 9
Water/Humidity Discharge .............................................................. 10
Adding Humidity .............................................................................. 11
8. Dry Ageing ............................................................................................ 12
What is dry ageing? ......................................................................... 12
Whatcuts can you dry age? ............................................................. 12
What is the ideal environment? ....................................................... 12
Do you need to add a salt block to the cabinet? .............................. 12
How long should you dry age for? ................................................... 13
Preparing and cooking the final product ......................................... 13
9. Care and Maintenance ......................................................................... 14
Cleaning Your Cabinet ...................................................................... 14
Power Failure ................................................................................... 14
Empty Time ...................................................................................... 14
10. Troubleshooting: Too Much Meat ...................................................... 15
11. Troubleshooting.................................................................................. 16
12. Recipes ............................................................................................... 17
13. Technical Specifications ..................................................................... 20
Troubleshooting...
Any issues, concerns, feedback or questions not answered here or in your manual.
Contact CLEAVER Artisan Appliances on:
0418 139 409 or [email protected]
CLEAVER Salumi Cabinets is the registered trademark of CLEAVER Artisan Appliances.
42 Smith Street, Warragul, Victoria, Australia 3820
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