Manual Caso Dry-Aged Cooler - 688 (page 36 of 41) (English, German)

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caso Dry-Aged Cooler 36

Danger

► A hazard of dry ageing is "wild fungi". Unlike "good edible fungi“, this can spoil the

meat and cause toxic and allergic reactions. For this reason, make sure that you

maintain impeccable standards of hygiene when handling the meat and the

equipment and have a butcher whom you trust provide you with comprehensive

information about dry ageing.

► Make sure that the aged meat is cooked thoroughly.

► Always make sure that you maintain impeccable standards of hygiene. This is a basic

requirement if you want to achieve perfect results. Once the ageing process has

been completed, dark and dry patches of meat must be generously removed.

► Do not consume any food which has been superimposed on the meat, as you could

suffer from food poisoning.

17.2 Exemption from liability:

The manufacturer will not assume any liability for damage to refrigerated products, not

even in the event of a fault in the equipment during the guarantee period. The

manufacturer will also not accept liability for injury to individuals resulting from

improperly stored products which are subsequently consumed.

17.3 Information about dry ageing

The dry ageing of beef, pork and poultry is an expensive process and requires time and

ideal conditions.

During the ageing process, a crust of edible fungi will form on the surface of the meat.

This fungi will change the meat, cause it to age and alter its aroma.

You will be able to store good quality meat on the metal storage shelves or to suspend it

on the meat hooks inside the equipment.

Set the required temperature and humidity of the air (see controls and display screen).

Check the meat regularly for the presence of wild fungi.

If the degree of ageing which you desire has not been achieved, remove the meat,

divide it into portions as you see fit and prepare it.

Various aromas, depending on the amount of ageing

Depending on the meat used, you will be able to obtain subtle, nutty aromas after

around 21 days.

Depending on the meat, you will obtain aromas similar to those of fungi after around 28-

35 days.

Depending on the meat used, you will be able to obtain powerful aromas similar to that

of blue cheese after around 45 days and longer.

The longer you allow the meat to age, the stronger the aroma will be.

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Caso Dry-Aged Cooler - 688 Manual

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