CASO DESIGN Dry-Aged Cooler Manuals

GUIDEBOOK FOR THE CASO DRY-AGED COOLER HIGH QUALITY DRY AGING FRIDGE WITH COMPRESSOR TECHNOLOGY You have a real eye-catcher for your home in the form of the Dry- Aged Cooler We have put together eight useful tips for you to make it easier to start operating the appliance: 1. Before starting to use the appliance you should leave the Dry-Aged Cooler standing for 24 hours with the door left half open. Do not yet connect it to the mains. Take your time and familiarise yourself with the operating instructions. 2. In addition to thoroughly cleaning the device (“Cleaning and Care” chapter in the operating instructions), you should also activate the UV light for at least 2 hours with the door closed (press button for 3 seconds). 3. In the next step, the fresh water tank should be filled with freshly boiled and recooled water. Set the desired temperature and moisture levels. Our recommendation for the setting: a temperature of 37 °F and air humidity of 75%rH. 4. Now you should procure the right cuts for the Dry-Aged process. Our personal recommendation - From beef: Rib Eye, T-Bone, Porterhouse Steak, Côte de Boeuf and Rumpsteak - From landrace: Chop, tomahawk or pork loin (all with high fat content) 5. It is very important that the meat cooling chain is not excessively interrupted. 6. Now you should hang the meat on the hook in the Dry-Aged Cooler (please ensure that the meat hangs freely here) or place it on one of the stainless steel bases (see picture on the right). Wear hygienic gloves here. It is important that you close the door following this. 7. The recommended duration for the aging process, depending on the initial weight of the meat, is 25-40 days - but it is up to when the piece of meat has reached the perfect degree of maturity for you. 8. The UV lamp may not be put into operation during the refinement process. GUIDEBOOK DRY-AGED COOLER