Special Programs - DRY AGER DX 1000 Premium S Gebrauchsanweisung

Location
Whole Fish
Fillet
Dry aging compass fish - with and without bone; *Marbling classes see page 39; **Taste intensity see page 39
Name of Program
Pre-Cleaning Device
Wet-aged Produce
Presentation
Regeneration
Aging
cheese
Maturation
of hams and salami
Storage
Andrew-Salmon
Drying
42
Dry Aging Compass Fish
Marbling Classes*
–
–

Special Programs

of fresh cuts with freshness guarantee
of vacuum-packed meat
semi-hard cheese
After-ripening of hams and salami
Curing of vacuum-sealed ham
Making pastrami
Making thin dried meat
Aging dried meat like biltong
Aging smoked hams
Aging hams without smoking
Aging raw sausages
in sheep sausage casing
Aging raw sausages in pig sausage casing
Aging raw sausages
in artifical sausage casing
Semi-hard cheese
Vacuum-packed meat
Taste Intensity**
basic
P14
P15
Specification
without bone
with bone
soft cheese
Saturate hams
Soft cheese
Fruits
Vegetables
Ham
Salami
Andrew's recipe
Pasta
Fruits
Stockfish
intense
Not possible Not possible
Not possible Not possible
Options
P16
P17
P18
P19 (7 days)
P20 (3 days)
P21
P22
P26
P28
P29 (21 days)
P30
P31
P32
P33 (7 days)
P34
P35
P36
P37
P23
P24
P25
P27 (14 days)
P40 (10 days)
P38
P39
intense +