DRY AGER DX 500 Manuale di istruzioni per l'uso - Pagina 5

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DRY AGER DX 500 Manuale di istruzioni per l'uso
Zum Einsatz des DRY AGER
DX 500
Dry Aging hanging
2x half saddles
( our suggestion! )
Starter-Tips
I
Clean the inside of the Dry Ager with disinfectant,
which shouldn't be aggressive. Tip: DRY AGER SPECIAL
CLEANER, Art. Nr. Z33145
II
If ordered: unpack the salt blocks and remove the foil.
Put the salt blocks in the stainless steel tray and place the
tray in the middle of the fridge. Please check every
2 -3 days if there is any remaining water on the salt blocks,
if so, please remove the water.
III
Plug in the device in a 220-240 V socket.
IV
The temperature and humidity are already setted on 1,5 °C
and 82% humidity which are the perfect settings for
dry aging beef & pork.
V
The meat for the dry aging must be fresh, perfect would
be max. 5 days after slaughtering. Even vacuum matured
meat can be used, but for a maximum of 14 days
(please remove foil)
VI
Our recomendation for the best dry aged beef: use meat
from a young cow with an ordinary fat cover plus good
marbling.
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DX 500
Dry Aging of
cuts on shelves
( more waste! )
VII Hang the complete back on the hangers of your Dry Ager
or put the individual cuts on the shelfs.
VIII Load capacity: max. 2x half strip loins on the bone with a
length of 0,5 m , therefore you will need 2 hangers.
IX
Load capacity with shelves: max. 20 kg individual pieces or
cuts will fit on our shelves.
X
When maturing individual cuts on the shelves, pay
attention on a protective fat layer which prevents too
much wastage and if possible let it mature on the bone.
Ideal size aprox. 2 – 4 kg / cut
XX Please wear protective gloves at each contact with the meat,
no one should ever touch the meat without gloves!
XII The perfect maturing time is between 25 – 28 days, but
more than 4 weeks is also possible.
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