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Before first use:
• Carefully remove all packaging
•
Wash the tiered sections & lid of the appliance in warm soapy water with a soft sponge. Rinse & dry
thoroughly
Selecting foods to dry: To obtain a quality dried product, you must first ensure that the produce to be
dried is of the highest quality available, both fresh, and fully ripe.
Inferior or spoiled produce will produce a poor dried product. Unripe fruits will lack the necessary sugar
content, and can have a bitter taste when dried, whereas over ripened fruits and vegetables will dry to
become either tough and fibrous, or soft and mushy.
As a general rule you can think "If it's good enough to eat, it's good enough to dry". Qualities to look for
are listed below:
Fruits
- Tree ripened fruits will contain the
most natural sugars and will produce
the best dried product.
How to use:
• Prepare the foodstuffs which are to be dehydrated according to its type:
Drying Fruits:
- Wash the fruits
- Peel if preferred (artificially waxed
fruits should always be peeled) and
remove seeds
- Sort and discard any
bruised/decayed/molded fruit
as this can spoil the whole batch.
- Slice to desired thickness (the
thinner the slice the more it will
be dried).
• Place the base unit on top of heat proof mat(s) on a dry, level surface, away from any inflammable objects.
•
Arrange the foods inside the tiered trays, ensuring that you place the foods in such a way that they do not
overlap, and the air can circulate freely.
•
Place the trays onto the base unit and put the lid on the top. During operation, the upper lid should always be on.
•
With the switch set at the OFF position, plug cord into the mains socket.
•
Push power button to "ON" – the power indicator light will illuminate red
•
Set the temperature of the dehydrator:
Herbs 35-40°C
Fruits 55-60 C
°
NOTE: It is recommended that you put all 5 sections on to the appliance regardless of how many are empty.
It is important to rotate the trays during dehydration. Trays nearest to the bottom are exposed to the hottest,
driest air - and food on them will dry more rapidly. Also, turning each tray ensures more even drying.
NOTE: Food of a similar size and thickness will dry at the same rate
Cleaning: Before cleaning, please ensure that the Switch knob is at the "off" position & that the plug has been disconnected
from the socket. Allow the device to cool down before you start to clean it.
• Wash the tiered sections & lid of the appliance in warm soapy water with a soft sponge. Rinse & dry thoroughly
• Wipe the base unit over with a slightly damp cloth
• Never submerge the base unit in water or wash it
• Do not use metal brushes or abrasive cleaners as it can damage the surface.
WARNING: The manufacturer reserves the right to make design changes and improvements caused by technical progress to
any products described in this manual, without notifying the user.
Vegetables
- Vegetables should be fresh
and tender
Drying Vegetables
- Wash the vegetables to remove
dirt and bacteria
- Most vegetables will require
peeling, and for the spoiled
portions removed.
- Cut or shred as preferred.
- Pretreat by blanching to destroy
enzymes which produce bad flavors
during dehydration.
Greens 40 C
°
Meat, Fish 65-70 C
°
Meats and Fish
- Fresh or frozen lean meat makes the best
jerky. The lower the fat content the better.
- Pork must be well cooked before drying.
- Only use pre-cooked and processed ham.
Drying Meats and Fish
- Take extra precautions when
preparing meat for drying as it is much
more susceptible to bacteria than fresh
produce.
- Wash hands, surfaces, utensils,
chopping boards, crockery before
and after handling
- Slice meat evenly into 1/4 thick slices
across the grain to increase tenderness.
Vegetables 50-55 C
°
Bread 40-45 C
°
Yogurt 45 C
°
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