standards for such appliance. We will always do its utmost to satisfy its customers but will not
retake possession of the goods due to complaints based on normal operating noise occurrences.
STARTER -TIPS
1. Clean the inside of the Steak Ager with disinfectant, which shouldn’t be aggressive.
2. If ordered: unpack the salt blocks and remove the foil. Put the salt blocks in the stainless steel
tray and place the tray at the bottom of the cabinet. Please check every 2-3 days if there is any
remaining water on the salt blocks, if so, please remove the water.
3. The temperature and humidity are already setted on 1
℃
(34°F) and 85% humidity which are
the perfect setting for dry aging beef & pork.
4. The meat for the dry aging must be fresh, perfect would be max.5 days after slaughtering.
Even vacuum matured meat can be used, but for a maximum of 14 days (please remove foil)
5. Our recommendation for the best dry aged beef: use meat from a young cow with an ordinary
fat cover plus good marbling.
6. Hang the complete back on the hangers of your Steak Ager or put the individual cuts on the
shelves.
7. Load capacity: max.2x half strip loins on the bone with a length of 0.5m, therefore you will
need 2 hangers.
8. Load capacity with shelves: max.20kg individual pieces or cuts will fit on our shelves.
9. When maturing individual cuts on the shelves, pay attention on a protective fat layer which
prevents too much wastage and if possible let it mature on the bone. Ideal size aprox.2-4 kg /
cut.
10. Please wear protective gloves at each contact with the meat, DON’T touch the meat without
gloves!
11. The perfect maturing time is between 25-28 days, but more than 4 weeks is also possible.
TEMPERATURE SETTINGS
IMPORTANT: THE LED DISPLAYS BY DEFAULT THE ACTUAL INTERNAL AIR TEMPERATURE.
The temperature settings are pre-set at the factory as follows. In the event of a power
interruption, all previous temperature settings are automatically erased and it will revert to the
preset temperature settings.
The electrical board of all models comes with memory function.
It is important to understand that there is a di
ff
erence between the temperature inside the Steak
Ager and the temperature shows on display panel: You will need to wait approximately 12 hours
before noticing the e
ff
ects of temperature adjustment if the steak ager with full loading.
Once the temperature is set, please don’t adjust it frequently. The thermostat will maintain the
temperature inside the Steak Ager within a +/- 2.5°C (4.5ºF) (range. But the thermal inertia of the
11
