DRYING TIPS:
Drying time for pre-treatment fruit will vary according to the following factors:
1) thickness of pieces or slices
2) number of trays with food being dried
3) volume of food being dried
4) moisture or humidity in your environment
5) your preferences of drying for each type of dried food
It is recommended to:
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Check your food every hour.
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Label food with contents dried, date and weight before drying. It will also be helpful to note the drying
time for future reference.
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Pretreated food will give the best effect in drying.
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Correct food storage after drying also will help to keep food in good quality and save the nutrients.
STORAGE
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Store food only after they have cooled down.
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Food can be kept longer if stored in a cool, dry and dark place.
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Remove all the air you possibly can from the storage container and close tightly.
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Optimal storage temperature is 59°F or lower.
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Never store food directly in a metal container.
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Avoid containers that “breathe” or have a weak seal.
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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.
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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.
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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 wet 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.
SAVE THIS INSTRUCTION
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