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
DR
Y-A
GED
C
OOLER
