Useful nice things to know
WHAT CAN HAPPEN?
1. The meat gets darker. This is normal and is due to the maturing process.
2. The fat layer of the meat changes in colour.
3. Don’t panic if the values in the display briefly vary. This is technical and does not have any
negative impacts on the aging process. Please leave the door closed.
4. At low temperatures and high levels of humidity, the cabinet can also freeze up. Please follow
the next steps if this situation arises:
a. Switch the appliance off but don’t unplug it!
b. Take out the meat and cover it lightly with cling film and cleanly intermediately store
it in the fridge – always remember: It is important to handle it hygienically!
c. Place the pot with hot water into the appliance on a cloth and close the door (small
hint: The process can be accelerated with a hairdryer. To this end hold the nozzle
against the slit on the lower side of the back wall).
d. Thoroughly clean the fridge.
e. Empty the residual water tank and rinse / clean the filter under running water.
f. Switch on the fridge again and set it to the desired temperature/level of air humidity.
g. Allow the UV light to act for half an hour.
h. Remove the cling film from the meat, hang/lay the meat in the Dry-Aged Cooler again.
Photo: Sandra Peetz, Food: Marco van der Kooi
Porterhouse Dry-Aged: 36 days, 37°F and 75% rH.
SousVide cooked with the CASO SousVide Cooker SV 300 (127 °F in 4 hours).
The Porterhouse is then sautéed in a very hot pan to develop the roast aromas.
The entrecôte and tenderloin are then removed from the bone and served with fried chicory and potato-mushroom
dumplings.
Caso Design USA LLC., 50 Mountain View Rd, Warren, NJ 07059
www.CasoDesignUSA.com
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Have a lot of fun using your
CASO Dry-Aged Cooler and
Bon Appetit!
