DRY AGER DX 1000 Руководство по эксплуатации - Страница 3
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- 1. Disposal Notes
- 2. Saving Energy
- 3. Description of the Appliance
- 4. Integrated Systems
- 5. Safety Instructions and Warnings
- 6. Electrical Connection
- 7. Interior Light
- 8. Safety Lock
- 9. Display and Symbols
- 10. Key Combination
- 11. Error Messages
- 12. Alarm Acknowledgement
- 13. Changing over Door Hinges
- 14. Shutting Your Appliance down
Dry Aging is no longer a mystery.
produce succulent and tasteful meat for yourself
with the
DRY AGER DX 1000
When this technique is used, the result is a quality piece of
meat that brings out a natural, but a more intensive flavour.
The texture of the matured meat is tender, yet firm and has
a perfect bite.
You will notice that when the Dry Aged meat is grilled or pan
fried, there are hardly any meat juices and that the fat surroun-
ding it gives off a spicy aroma.
MEAT QUALITY
The best meat recognised for Dry Aging is rib-eye on
the bone. It is always best to purchase from a dealer
who sources their meat from a good quality abattoir.
You too can
The younger the animal the better the result. It is always
recommended to buy a piece of meat that has a good fat
content and a high rate of internal marbling.
®
It is advisable to mature the meat on the bone either
hanging or in the largest possible joints. The reason for
this is to minimise the pure meat exposed to the air, red-
ucing weight loss.
The Dry Aging period is recommended for at least
21 days, then the maximum tenderness is reached.
Thereafter, only the flavour becomes more intense.
Please note : A maturing period of up to 6 weeks is possible.
The hygienic handling of food should always be addressed
for best results.
When the process is complete, the thin crust is trimmed
off ready to be de-boned or cut into steaks.
We trust you have fun and enjoy the
pleasure of using the DRY AGER DX1000
From the manufacturing team
Landig + Lava GmbH & Co. KG
DRYAGING
®
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