First Commissioning; Operation - (Display) Settings - saro DA 388 GWS Operating Instructions Manual

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FIRST COMMISSIONING

Before the first use:
Unpack the appliance, check that it is complete and set it up (see Setting up the appliance). Clean the appliance (see Cleaning).
Connect the cleaned appliance (see appliance connection) to a 230 V socket.
Only when the desired temperature has been reached do you place your goods in the appliance.
To save energy and prevent cold air from escaping, they always keep the door open only as long as necessary.
Salt blocks can be placed in the stainless steel tray provided. If meat juice drips onto the salt plates, please clean them
immediately!
The meat for dry curing must be fresh, ideally max. 5 days after slaughter. Vacuum-aged meat can also be used, but for a
maximum of 14 days. Sterilise the meat before hanging it in the oven.
The manufacturer recommends taking meat from a young cow, with a normal layer of fat and good marbling.
Hang the complete back on the hangers of your unit or place the individual pieces on the grates.
Tip: For hanging, do not put the hook into the meat, as these spots will have to be cut away later. Use an 8 mm wood drill and
drill a hole in the spine. Put the hook in there. The loss of meat is less with this variant.
When maturing cuts, make sure they have a protective layer of fat. The ideal size of cuts is approx. 2-4 kg per piece.
The perfect ripening time is between 25 and 28 days, a ripening time of up to 4 weeks is possible.
OPERATION - SETTINGS
Digital temperature controller
Switch on
Power switch:
Press and hold the power switch (1) and the window (11) will count down from 3-2-1. To switch off, press the power switch (1)
again to switch off the entire unit.
Standby state: Press the power switch (1) continuously for 3 seconds to switch on the unit.
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