2
Troubleshooting...
Any issues, concerns, feedback or questions not answered here or in your manual.
Contact CLEAVER Artisan Appliances on:
0418 139 409 or [email protected]
Contents
1. Important Safety Notes ........................................................................
3
2. Structure of Cabinets & Spare Parts .....................................................
4
Some Points on Food Safety
.............................................................
4
3. Installation & Set Up ............................................................................
5
Before Using Your CLEAVER Salumi Cabinet
....................................
5
4. Cabinet Control Panel ...........................................................................
6
5. Recommended Setttings ......................................................................
6
6. Cabinet Recommendations - Salumi Curing .........................................
7
Batch Sizes - Salami ........................................................................ 7
Casings - Salami .............................................................................. 7
Your First Batch ................................................................................ 8
Hanging Your Meat .......................................................................... 8
7. Humidity in Your Cabinet - Salumi Curing .............................................
9
De-Humidication
.............................................................................. 9
Water/Humidity Discharge .............................................................. 10
Adding Humidity .............................................................................. 11
8. Dry Ageing ............................................................................................
12
What is dry ageing? ......................................................................... 12
Whatcuts can you dry age? ............................................................. 12
What is the ideal environment? ....................................................... 12
Do you need to add a salt block to the cabinet? .............................. 12
How long should you dry age for? ................................................... 13
Preparing and cooking the final product
......................................... 13
9. Care and Maintenance .........................................................................
14
Cleaning Your Cabinet ...................................................................... 14
Power Failure ................................................................................... 14
Empty Time ...................................................................................... 14
10. Troubleshooting: Too Much Meat ......................................................
15
11. Troubleshooting..................................................................................
16
12. Recipes ...............................................................................................
17
13. Technical Specifications .....................................................................
20
CLEAVER Salumi Cabinets is the registered trademark of CLEAVER Artisan Appliances.
42 Smith Street, Warragul, Victoria, Australia 3820
