MODELS:USF-72S (CSCWE240) – The WeanerUSF-128S (CSCBO360) – The BoarUSF-168S (CSCHO450) – The Hog

USF-168DD (CSCCS450) – The Corkscrew

USER MANUALImportant Information

for Operating Your Salumi Cabinet

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Please read this manual carefully and do as the manual guidance. You will be satisfied with it. In addition, we sincerely hope that you will enjoy using your CLEAVER.

Troubleshooting...Any issues, concerns, feedback or questions not answered here or in your manual.Contact CLEAVER Artisan Appliances on: 0418 139 409 or dave@cleaversalumicabinets.com.au

Contents

1. Safety Notes ......................................................................................... 32. Structure of Cabinets ........................................................................... 43. Installation ........................................................................................... 44. Set Up .................................................................................................. 5 Before Using Your CLEAVER Salumi Cabinet ..................................... 5 Set Up .............................................................................................. 5 5. Setting Temperature and Humidity ...................................................... 56. Changing Shelf Positions....................................................................... 6 Some Points on Food Safety ............................................................. 6 7. Cabinet Recommendations .................................................................. 7 Batch Sizes ....................................................................................... 7 Casings ............................................................................................. 7 Your First Batch ................................................................................ 8 Hanging Your Meat .......................................................................... 88. Humidity in Your Cabinet ...................................................................... 9 De-Humidication .............................................................................. 9 Humidity Discharge ......................................................................... 10 Humidification ................................................................................. 109. Troubleshooting: Too Much Meat ........................................................ 1110. Care and Maintenance ....................................................................... 12 Cleaning Your Cabinet ...................................................................... 12 Power Failure ................................................................................... 12 Empty Time ...................................................................................... 12 Moving Your Cabinet ....................................................................... 13 Energy Saving Tips ........................................................................... 1311. Troubleshooting.................................................................................. 1412. Recipes ............................................................................................... 15

CLEAVER Salumi Cabinets is the registered trademark of CLEAVER Artisan Appliances.42 Smith Street, Warragul, Victoria, Australia 3820

WARNINGSToreducetheriskoffire,electricalshock,failureorinjurywhenusingyourcabinet,pleasefollowthesebasicprecautions:

• Read all instructions before using your CLEAVER Salumi Cabinet. • WARNING: Do not use appliance for the storage of food other than as recommended in this manual. • These cabinets are not suitable for use as a refrigerator.• WARNING: When positioning the appliance, ensure the supply cord is not trapped or damaged• WARNING: Do not locate multiple portable socket-outlets or portable power supplies at the rear of the appliance• WARNING: Keep ventilation openings, in the appliance enclosure or in the built-in structure, clear of obstruction.• This appliance is not to be used by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they are under supervision or have been given instruction.• This appliance should not be operated or cleaned by children. It is not a toy and children should be be left unsupervised around this appliance. Never allow children to operate, play with, or crawl inside the cabinet.• WARNING: Do not use electrical appliances inside the compartment(s) of the appliance, unless they are the type recommended by the manufacture• Never clean appliance parts with flammable fluids. The fumes can create a fire hazard or explosion.• This appliance is intended to be used in household and similar applications such as; staff kitchen areas in shops, offices and other working environments; farm houses and by clients in hotels, motels and other residential type environments; bed and breakfast type environments; catering and similar non-retail applications.• If your cabinet stops working, please call our service department or other related technicians to check and repair. If the power cord is damaged, find a professional technician or electrician to replace cord. • Never attempt to repair the cabinet by yourself.• Make sure that the plug is removed from socket while cleaning, moving or repairing.• To avoid damage of door seal, please make sure the door fully open when pulling out the movable shelves.• Never move cabinet with food or water inside.• Place cabinet with its rear against a wall to prevent the compressor from being easily touched.• Do not turn cabinet on and off too frequently. Allow at least 5 minutes between resetting.• WARNING: Flammable and explosive articles should not be put in or near the cabinet, to avoid the fire or explosion.• WARNING: Do not damage the refrigerant circuit.• WARNING: Do not use mechanical devises or other means to accelerate the defrosting process, other those recommended by the manufacturer• Please dispose of old cabinets responsibly. Before you throw away your old cabinet: Remove the door. Leave the shelves in original place so that children may not easily climb inside. Have a qualified tradesperson de-gas the compressor. Dispose at registered waste station or recyclers. DO NOT burn.

1. Important Safety Notes:

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2. Structure of Cabinets:(1) Control panel (2) Ventilation fans(3) Stainless steel shelf (4) Humidifier and humidifier reserve (5) Humidifier moisture pads(6) Ventilation base (7) Adjustable feet (8) Latch Hook and lock(9) Humidity Sensor(10) Temperature Sensor(11) Door seal(12) Glass door(13) Upper Hinge

Installation:• The cabinet should be placed in a location that allows sufficient heat dissipation from condenser unit. The back of the cabinet should not be place firmly against a wall.• If building into cabinetry, sufficient space should be provided on both sides and top to allow for air circualtion.• Level your cabinet, adjusting the front leveling legs at the base.• Locate the cabinet away from direct sunlight and sources of heat (stove, heater etc.). Direct sunlight and heat sources may increase electrical consumption. Extreme cold ambient temperatures may also cause the unit to perform poorly.• Avoid locating the unit in wet/moist areas

3. Installation

Fig. 1:

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Before Using Your CLEAVER Salumi Cabinet• Remove the exterior and interior packing.• Before connecting to the power source, let the cabinet stand upright for at least 3 hours. This will reduce the possibility of a malfunction in the cooling system from handling during transportation.• Clean the interior surface with lukewarm water and a soft cloth.

• Remove any smells in the cabinet by spraying the internal services with a solution of 2 tablespoons of baking soda dissolved in one litre of water. Leave on surfaces and wipe clean after 24 hours.

Set Up:• Remove shelves from runners (Page 2) and relocate runner mounts into desired hanging spots. • Spray a little vegetable or food-grade oil onto the shelf runners and bearings to help prevent rusting.• Turn the cabinet on at the power and the control panel.• Set the temperature and humidity (Page 5, Figure 2) via the control panel.• If you are not putting fresh meat into the cabinet straight away, pour about 500mL of water into the humidifier reservoir (Page 9).

4. Set Up

1. LIGHT Button: Cabinet light control button.2. Humidity Control UP: Increase humidity setting3. Humidity Control DOWN: Decrease humidity setting4. Humidity Display: Displays actual humidity level (at rest) and your humidity setting. The range of humidity setting is 60% to 90%.5. RUN light: Indicator light of compressor working. While the compressor operating, the red light is on. Refer to Humidity in your Cabinet (Page 9)6. Temperature Display: Displays actual temperature (at rest) and your temperature setting. The range of temperature setting is 5oC to 25oC (or 41oF to 72oF).7. Temperature Control UP: Increase temperature setting8. Temperature Control DOWN: Decrease temperature setting9. oC/oF Button: Celsius and Fahrenheit conversion button.10. ON/OFF button: Power on and off button.

Fig. 2

5. Setting Temparture and Humidity

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1. Remove all food from the shelf and pull out to the limit. 2. Locate release black plastic tabs in sliding rails on each side of the shelf3. Lift tabs out of the sliding rails. The left tab will go up, and the right tab will go down. (Figures 3 and 4) Pleasenote:theendsoftabsmustcomeoutsideoftheslidingrailtoreleasetheshelf.Youmayneedaflatheadscrewdriverorbutterknifetoaccesstheright-hand (door) side tab.

4. Pull the shelf straight out to remove from runner.5. Unscrew runners from brackets on the walls of the cabinet.6. Re-fix runners at desired height, ensuring that both runners are placed at the same level.7. Refit shelf by matching runners simultaneously and pushing shelf right to back to lock in.

Please contact our service team on 0418 139 409 if you need any assistance with removing and re-positioning the shelves.

6. Changing Shelf Positions

Some Points on Food Safety...CLEAVER Salumi Cabinets are designed to create a consistent and even environment for air curing meats. It remains your responsibility to maintain proper hygiene, undertake correct bacterial controls and monitoring the curing of your meats for spoilage.

CLEAVER takes no responsibility for spoilage caused by inadequate efforts to adhere to safe curing processes.Always approach the results of any cured meats with a sense of caution. If in doubt of the safety of the meats for consumption, take the appropriate steps to dispose of meat safety.

Fig. 3 Fig. 4

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Batch SizesCLEAVER Salumi Cabinets are designed for making and curing regular, smaller batches of meat all year round.

We suggest limiting each batch size - particularly with salami - to about half that of the cabinet‘s maximum capacity. Mutliple batches can be cured at the same time, but we recommend allowing 10 to 14 days between adding batches of salami to your cabinet.

The addition on whole muscle cures like coppa, prosciutto, pancetta etc can be made at anytime during the curing process.

Cabinet Maximum Capacity

Suggested Maximum Salami Batch Size

The Weaner 30 to 40kg 15 to 20kgThe Boar 50 to 60kg 25 to 30kgThe Hog 50 to 70kg 25 to 35kg

7. Cabinet Recommendations

CasingsWe recommend using natural or round-end dried salami casings in your new CLEAVER Salumi Cabinet.

Using the thicker, tied-end collagen casings may lead to case hardening and hollowing in your salami.

We also recommend using a form of compression with any manufactured casing, eg salami netting or cable ties etc.

Casing Compression Suggested HumidityNatural   Not required 75% to 78%Round-End Dried Netting/Cable Ties 75% to 80%Tied-End Collagen* Netting/Cable Ties 78% to 82%

* not recommended

Please note drying time can vary dependent on casing size (diameter) and recipe.

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7. Cabinet Recommendations

Hanging Your Meat:The CLEAVER Salumi Cabinet shelves will hold up to 40kg of meat each. The finer bars on each shelf will hold meat up to 2kg on each hook.

Heavier items, like prosciutto, should be hung off cross bars or an additional bar placed across the shelf to balance the weight.

Meat hanging in the cabinet should NEVER be allowed to touch and airflow space should always be maintained around any curing meat - Figure 5 and 6.

The cabinets use a combination of cooling and heating to regulate humidity and temperature. With larger quantities of fresh meat in the cabinet, the condenser and heater will be more active. We recommend leaving additional space around the heater (Figure 5) and regularly rotating your meat to encourage even curing.

(left)HangingsalamiinTheWeaner and on the lower shelf in The Boar and The Hog to allow for thecirculationofairandpreventexcessive drying from the heater fan.

(right) Hanging salami on the top shelf in The Boar and The Hog.

Your First BatchWe recommend a trial batch of salami to assist with finding the perfect settings to curing your recipe in your new CLEAVER Salumi Cabinet.

For your first batch, start with a higher humidity setting - 78% to 80% - and a temperature of 12°C.

If you find excessive mould growth starting to develop on your meat, simply wipe off with a vinegar/water mix and lower the humidity setting by 1% to 2%.

Decreasing the temperature of the cabinet will also slow the cure process and mould growth.

Use the ideal setting determined through this process for future batches.

Repeat this process if you change casing types or make significant alterations to your base recipe.

Fig. 5 Fig. 6

Figure 3:

De-HumificationYour CLEAVER Salumi Cabinet has been designed to help regulate the drying process for cured meat. As your meat dries/cures, the moisture is expelled into the cabinet which raises the relative humidity. As the humidity rises, the cabinet will automatically turn on the de-humidification process and discharge the extra mositure to the discharge tray at the rear of the cabinet. The de-humidification process will then automatically turn off and the moisture from the meat will again act to increase the relative humidity in the cabinet. This process continues in cyclic fashion, Figure 7.

Due the nature of humidity in the air and the large amount of moisture provided to the environment by the meat in your cabinet, you will find the humidity will oscillate up and down around your setting. This is normal.If you have just placed a batch of fresh meat into you cabinet, you will find the peaks of this oscillation will be steeper and the frequncy between cycles shorter, Figure 8.The most dramatic changes in humidity generally take place in the first one to two weeks of a cure. This will settle down as your meat cures.

8. Humidity in Your Cabinet

Fig. 7

Fig. 8

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Humidity DischargeLarger batches of meat may also cause the humidity discharge tray to fill faster than it can evaporate. We recommend monitoring (and emptying, if necessary) the discharge tray - accessible from the rear of the cabinet.

An additional length of clear vinyl 13mm diameter hose can be added to the discharge outlet and run to a drain, if required.

HumidificiationAdditional humidity can be provided to the cabinet, if required, by adding water to the humidifier reservoir on the base of the cabinet.

As described above, the meat in your cabinet will provide most, if not all the humidity required during the curing process. No water should need to be added to the humidifier while fresh meat (less than 3 weeks into the cure) is in the cabinet.

Additional humidity may be required towards the end of a cure of larger muscles, eg prosciutto etc, if the humidity reading falls below the setting point.

Pleasenote:thefanonthehumidifierwillonlyturnonwhenthecabinetdeemsadditionalhumidityisrequired.Ifyouhaverecentlyaddedfreshmeattothecabinet,thisfanwillnotoperate.

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8. Humidity in Your Cabinet

(1) Humidifier fan(2) Humidifier inlet w. cap(3) Outlet pores (4) Humidifier moisture pads(5) Reservoir

Ifnecessary,additionalhumiditycanbeaddtothecabinetenvironmentviathehumidity reservoir (5) through the humidifer inlet (2) at the base of the cabinet. Humidifiermoisturepadsshouldbechangedasnecessary.AdditionalmoisturepadscanbeordereddirectlyfromCLEAVERArtisanAppliances.

Fig. 9

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To get the best results from your new CLEAVER Salumi Cabinet we recommend using the batch sizes listed under Batch Sizes (Section8-page7)

Extra large batches of meat - particularly salami - will produce significant amounts of moisture and can lead to the following issues:

• Overflowing of the humidity discharge tray• Higher humidity levels• Irregularly curing• Condenser freezing

If you have inadvertently added an extra large batch of meat to your cabinet please follow these steps to ensure your cabinet will complete the curing process effectively.

• If possible, remove some of the meat and hang in a suitable location for 7 to 10 days before re-adding it to the cabinet.• Completely empty all water from the humidifier reservoir and remove wet humidification pads.• Adjust the settings to 10°C and 80% humidity• Moniter the discharge tray at the rear of the cabinet to prevent overflowing.• Moniter humidity reading on the control panel. You should see it moving up and down in cycles, as described in Section 8 (Page9,Figure8). If the humidity reading remains constant on 94-95% RH and “Run” light (Page5,Figure 2) remains on, please contact our service team immediately.

9. Troubleshooting: Too Much Meat

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10. Care and MaintenanceCleaning Your Cabinet

• Your cabinet should be clean regularly and maintained to prevent possible corrison and any build up of mould and bacteria.• Turn off the power, unplug the appliance, and remove all items including shelves and rack.• Wash the inside surfaces with warm water and baking soda solution. The solution should be about 2 tablespoons of baking soda dissolved litre of water.• Wash the shelves with a mild detergent solution.• Wring excess water out of the sponge or cloth when cleaning area of the controls, or any electrical parts.• Wash the outside cabinet with warm water and mild liquid detergent. Rinse well and wipe dry with a clean soft cloth.• Oil shelf runners with spray vegetable or canola oil. Regularly oil shelf runners to prevent corrosion.• Every 3 months, clean the condenser/dehumidifer discharge tray. - Remove power lead from power point. - Pull cabinet forward to access rear of the cabinet. - Empty discharge tray using a cloth and bucket. - Thoroughly wipe clean tray and evaporation element.

Power Failure• Most power failures are corrected within a few hours and will not affect the temperature of your cabinet if you minimise the number of times the door is opened. If the power is going to be off for a longer period of time, you need to take the proper steps to protect your contents.

Empty time• Short period: Leave the cabinet stopping working for around three weeks.• Long vacancy: If the appliance will not be used for several months, remove all items and turn off the appliance. Clean and dry the interior thoroughly so as to reduce odours and mould. Leave the door open slightly all the time if necessary. Check for any rodent damage to the wiring at the back of the cabinet before turning back on.

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Moving Your Cabinet• Remove all items.• Securely tape down all loose items (shelves) inside your cabinet.• Turn the adjustable leg up to the base to avoid damage.• Lock door shut.• Be sure the cabinet stays secure in the upright position during transportation.• Protect outside of appliance with a blanket, or similar item.• Allow the cabinet to rest, upright, for at least 3 hours before turning on.

Energy Saving Tips• The Wine Cooler should be located in the coolest area of the room, away from heat producing appliances, and out of the direct sunlight.

10. Care and Maintenance

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11. TroubleshootingPROBLEM POSSIBLE CAUSE

The red “Run” light remains constantly on. • Please call service immediately.

Cabinet is not cold enough. • Check the temperature control setting.• External environment may require a higher setting.• The door is opened too often.• The door is not closed completely.• The door gasket does not seal properly.• Turn unit off at the powerpoint for 20 minutes to reset. Turn on and set temperature.• Sensor or condensor failure. Please call service immediately.

Turn on and off frequently. • The room temperature is hotter than normal.• A large amount of contents has been added to the cabinet.• The door is opened too often.• The door is not closed completely.• The temperature control is not set correctly.• The door gasket does not seal properly.

Vibrations. • Check to assure that the cabinet is on level

The cabinet seems to make too much noise. • The ratting noise may come from the flow of the refrigerator, which is normal.• As each cycle ends, you may hear gurgling sounds caused by the flow of refrigerator in your cabinet.• Contraction and expansion of the inside walls may cause popping and crackling noises.• The cabinet is not on level.

The humidity remains constantly on 94% • Please call service immediately

Water leaking out from under the cabinet. • A large amount of contents has been added to the cabinet.• Humidity level is set too low.• Excess humidity in cabinet. Empty water from humidifier reservoir.

Excessive mould growth or sticky surface on meat. • Humidity level is set too high.• Excess humidity in cabinet. Empty water from humidifier reservoir.

If you have any questions or have an error not outlined above, please call our service team on 0418 139 409 immediately to discuss.

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12. RecipesCalabrese SalamiINGREDIENTS - per kilogram of meat

80% lean pork20% pork fat (1/3 hand cut)30g fine sea salt (or 27.5g fine sea salt and 2.5g curing salt #2)7g sweet paprika5g dovme biber (Turkish pepper)1.5g fennel seed1g cinnamon ground0.75g peppercorn, crushed5g white sugar or dextrose, optional30mL chilled red wine, optionalPinch of starter culture, if usingSalami Casings

See page 16 for more salami suggestions

METHOD

1/ Grind the pork and fat together, using a medium blade.2/ On a large table combine meat with salt, spices, sugar and cultures (if using) and massage/knead until meat becomes sticky.3/ Fry a little of the mixture to test for spices and seasoning. It should taste a little salty - this is critical for the curing process.4/ Using a mincer with the sausage filling attachment or sausage cannon, pipe meat into casings. Optional:Wipedownwithvinegarandoliveoilto prevent excessive mould growth.

5/ If fermenting, hang in your CLEAVER Salumi Cabinet at 27oC and 90% RH for 24 hours.6/ Air dry the salami in your CLEAVER at 12°C and 76% to 80% RH until at least 30% weight loss is achieved.

Pork Coppa INGREDIENTS

Pork collor butt (pork neck scotch) Salt Coppa spice (see below)Elastic butchers netting Red wine Olive oil

Coppa spices - equal partsFennel seedsSweet paprika Cracked black pepperChilli flakes

METHOD

1/ Place the coppa in a non-corrosive container then rub enough salt in to massage and marinate, approx. 1 cup per 2kg of meat.2/ Place covered into your CLEAVER Salumi Cabinet.3/ Massage in the salt a few times over 24 hours. 4/ Wash off the salt, then pat dry with paper towel, Wash with red wine, massage with olive oil, roll in coppa spice.4/ Double net with the elastic netting to get a nice tight product.5/ Air dry the coppa at in your CLEAVER at 12°C and around 75% to 80% RH until at least 30% weight loss is achieved.

You should be able to feel the progress of the meat firming over time. Once you are happy that the coppa is very firm remove netting and use a firm brush to remove any excess spices.

6/ Slice paper thin enjoy!

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12. RecipesSalami Suggestions

SALAMI PICANTE

70% lean pork shoulder30% pork back fat (⅓ hand diced)30g fine sea salt (or 27.5g fine sea salt and 2.5g curing salt #2)4g kampot black pepper, cracked4g crushed chilli flakes5g fennel seeds70mL chilled red wine

FENNEL + TOKAY

70% lean pork shoulder30% fat (⅓ hand diced)30g fine sea salt (or 27.5g fine sea salt and 2.5g curing salt #2)7g fresh wild fennel seeds1.5g dried garlic flakes4.25g Kampot red peppercorns1g cinnamon50ml tokay

Why not try your own flavours or some these suggestions (per 1kg of meat)

SALAMI VENISON

65% lean vension10% lean pork shoulder25% pork back fat (⅓ hand diced)30g/kg fine sea salt (or 27.5g fine sea salt and 2.5g curing salt #2)2.5g Kampot white pepper, cracked3.5g coriander seeds, crushed1.75g juniper berries, crushed1g mace, ground

SAUCISSON SEC SALAMI

75% lean pork25% pork fat (½ hand diced)30g fine sea salt (or 27.5g fine sea salt and 2.5g curing salt #2)3.5g Kampot black pepper, cracked3.5g quatre epice0.5g nutmeg, ground

DRIED CHORIZO

70% lean pork shoulder30% pork back fat (⅓ hand diced)25g fine sea salt2.5g curing salt #210g sweet paprika10g smoked paprika10g turkish pepper (biber)2g kampot black pepper, cracked0.5g cloves, ground2g dried garlic flakes, crushed50mL white wine

SALAMI DUCK L’ORANGE

40% lean duck meat40% lean pork shoulder20% pork back fat (⅓ hand diced)30g fine sea salt (or 27.5g fine sea salt and 2.5g curing salt #2)0.5g cardamom seeds, ground0.5g five spice1g mace, ground3g kampot white peppercorns, crushed6mL triple Sec27.5g pistacchio, crushed1 orange zest

CLEAVER Salumi Cabinets is a Trademark of CLEAVER Artisan Appliances Pty Ltd 42 Smith Street, Warragul VICTORIA 3820