Smartaging Program Selection - DRY AGER DX 1000 Premium S Gebrauchsanweisung

SmartAging® Program selection
The following questions must be answered in order to select the appropriate program in the program guide
on pages 40-42. Special programs are excluded.
1. Which product should be aged?
Meat
Fish
Sausage
Wine
2. Questions about meat aging
2.1. Which part should be aged and with or without bones?
2.2. What marbling grade is there?
Determine the marbling grade using the graphics shown.
Marbling grade 1 (MG1)
3. How intense should the taste experience be?
Thanks to the DX TasteReg® select the desired flavor intensity using the following table.
Product Intensity
Beef
Basic
Intense
Intense +
Pork Basic
Intense
Intense +
Game Basic
Intense
Lamb/
Basic
Kid Goat
Intense
Poultry
Basic
Fish Basic
4. Select the appropriate SmartAging® program
Using the aging table on pages 40-42, select the appropriate program and start it on the device (see 6.2. Start SmartAging®, page 36).
Ham
Cheese
Poultry
Marbling grade 2 (MG2)
Taste
Fresh, meaty, slightly nutty, sweet
Nut butter, marzipan, graceful, harmonious, matured, well-rounded
Racy, rooty, blue mold, aromatic, creamy, truffle notes, musky, intense
Fresh, meaty, voluminous
Well-balanced, harmonious, nutty, supple
Noble mold, velvety, structured, matured, full-bodied
Fine, melting, characteristic, earthy, mossy
Chestnut, forest floor, aromatic, almond, autumn
Aromatic, smooth, Mediterranean, elegantly structured
Characteristic, bitter, terse, herbal, Mediterranean
Summery, honey, velvety, buttery, floral
Well-textured, authentic, well-rounded, pronounced, sophisticated
Questions when making sausage or
ham? The Dry Aging Bible includes
detailed instructions and workshops
on how to make sausages and hams,
for example, or how to prepare fish
before it goes into the unit.
Marbling grade 3 (MG3)
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