saro DA127, Инструкция по эксплуатации, Страница: 10 / 20

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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 in the middle of the fridge. 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 2
℃
and 80% 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, no one should ever 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 difference between the air temperature inside the
Steak Ager and the actual temperature: You will need to wait approximately 12 hours before
noticing the effects of temperature adjustment due to the critical mass within a full Steak
Ager.
Once the temperature is set, it is strongly advised not to toy with it or adjust frequently. The
thermostat will maintain the temperature inside the Steak Ager within a +/- 2.5ºC range. But
the thermal inertia of the Steak Ager and the glass is such that within this temperature range,
the actual temperature of the Steak Ager will only fluctuate 0.5ºC to 1ºC.