Exemption From Liability; Information About Dry Ageing; Cleaning And Maintenance - CASO DESIGN Dry-Aged Cooler 688 Mode D'emploi Original

Danger
► Only use meat which is suitable for refinement.
► Wear gloves which are suitable for contact with food if you touch the meat and the metal
shelves or meat hooks.
► A hazard of dry ageing is "wild fungi". Unlike "good edible fungi", this can spoil the meat
and cause toxic and allergic reactions. For this reason, make sure that you maintain
impeccable standards of hygiene when handling the meat and the equipment and have a
butcher/expert whom you trust provide you with comprehensive information about dry
ageing.
► If you notice a sourish smell, this may be an indication of "wild fungi".
► Once the ageing process has been completed, dark and dry patches of meat must be
generously removed.
► Do not consume any food which has been superimposed on the meat, as you could suffer
from food poisoning.

17.2 Exemption from liability:

The manufacturer will not assume any liability for damage to refrigerated products, not
even in the event of a fault in the equipment during the guarantee period. The
manufacturer will also not accept liability for injury to individuals resulting from improperly
stored products which are subsequently consumed.

17.3 Information about dry ageing

The dry ageing of beef, pork and poultry is an expensive process and requires time and
ideal conditions.
You will be able to store good quality meat on the metal storage shelves or to suspend it
on the meat hooks inside the equipment.
Check the meat regularly for the presence of wild fungi.
If the degree of ageing which you desire has not been achieved, remove the meat, divide
it into portions as you see fit and prepare it.
Various aromas, depending on the amount of ageing
Depending on the meat used, you will be able to obtain subtle, nutty aromas after around
21 days.
Depending on the meat, you will obtain aromas similar to those of fungi after around 28-
35 days.
Depending on the meat used, you will be able to obtain powerful aromas similar to that of
blue cheese after around 45 days and longer.
The longer you allow the meat to age, the stronger the aroma will be.

18 Cleaning and Maintenance

This chapter provides you with important notices with regard to cleaning and maintaining
the device. Please observe the notices to prevent damages due to cleaning the device
incorrectly and to ensure trouble-free operation.
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