G21 Mistral, Manual, Page: 5 / 35

STORAGE
• Store food only after they have cooled down.
• Food can be kept longer if stored in a cool, dry and dark place.
• Remove all the air you possibly can from the storage container and close tightly.
• Optimal storage temperature is 15°C or lower.
• Never store food directly in a metal container.
• Avoid containers that “breathe” or have a weak seal.
• Check the contents of your dried food for moisture during the weeks following dehydration. If
there is moisture inside, you should dehydrate the contents for a longer time to avoid spoiling.
• For best quality, dried fruit, vegetables, herbs, nuts, bread should not be kept for more than 1
year, if kept in the refrigerator or freezer.
• Dried meats, poultry and fish should be stored for no more than 3 months if kept in the
refrigerator, or 1 year if kept in the freezer.
Maintenance/Cleaning Method
After using, unplug the dehydrator from the power supply and let it cool down before cleaning.
Use a soft brush to remove food sticking on the trays.
Dry all parts with a dry cloth before storing the dehydrator.
Clean the surface of body with cloth.
Use paper towels to remove any excess marinade.
Do not clean the appliance with aggressive chemicals or abrasives in order not to damage the
surface.
Technical specification:
Voltage: 220-240 V, 50/60 Hz
Power: 900-1100 W
Timer: 00:30-48:00
Temperature: 35°C - 75°C
The English version of the manual is an exact translation of the original manufacturer‘s instructions.
Images used in this manual are for illustrational purposes only and may differ from the actual product.
Vegetable preparation table
Product Preparation
State
after
drying
Time
(hours)
Recommended
temperature
(°C)
Artichokes
Cut into 1/3 inch strips. Boil about
10 minutes.
Brittle 6 - 14 57
Asparagus
Cut into 1-inch pieces. Tips yield
better product.
Brittle 6 - 14 52
Beans
Cut and steam blanch until
translucent.
Brittle 8 - 26 57
Beets
Blanch, cool, remove tops and roots.
Slice.
Brittle 8 - 26 57
Brussel
Sprout Cut sprouts from stalk. Cut in half
lengthwise.
Crispy 8 - 30 52
Broccoli
Trim and cut. Steam tender, about
3 to 5 min.
Brittle 6 - 14 52
Cabbage
Trim and cut into 1/8 inch strips.
Cut core into 1/4 inch strips.
Leathery 6 - 14 52
Carrots
Steam until tender. Shred or cut into
slices.
Leathery 6 - 12 52
Cauliflower
Steam blanch until tender. Trim and
cut.
Leathery 6 - 16 52
Celery Cut stalks into 1/4 inch slices. Brittle 6 - 14 52
Chives Chop. Brittle 6 - 10 52
Cucumber Pare and cut into 1/2 inch slices. Leathery 6 - 18 52
Eggplant/
Squash Trim and slice 1/4 inch to 1/2 inch
thick.
Brittle 6 - 18 52
Garlic Remove skin from clove and slice. Brittle 6 - 16 52
Hot
Peppers
Dry whole. Leathery 6 - 14 52
Mushrooms Slice, chop, or dry whole. Leathery 6 - 14 52
Onions Slice thinly or chop. Brittle 8 - 14 63
Peas Shell and blanch for 3 to 5 minutes . Brittle 8 - 14 52
Peppers
Cut into 1/4 inch strips or rings.
Remove seeds.
Brittle 4 - 14 52
Potatoes
Slice, dice or cut. Steam blanch
8 to 10 min.
Brittle 6 - 18 52
Rhubarb
Remove outer skin and cut into
1/8 inch lengths. No
moisture
6 - 38 57
Spinach
Steam blanch until wilted, but not
soggy. Kale, etc.
Brittle 6 - 16 52
Tomatoes Remove skin. Cut in halves or slices. Leathery 6 - 24 52
Zucchini Slice into 1/4 inch pieces. Brittle 6 - 18 52