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ENGLISH
Note:
This dehydrator works on the principle of
natural air convection, so the food products located
on the lower trays are exposed to the hottest and
driest air and so they are prepared faster. For the
best results we recommend placing moister food
on the lower trays and interchange the lower and
upper trays periodically.
Before interchanging trays
switch the unit off by setting the switch to the posi-
tion «0».
– After elapsing of drying time, nesessary for
selected products, switch the unit off setting the
switch (2) to the position «0».
Note:
Drying time for every type of food is set exper-
imentally and depends on the quality and size of
products, temperature and humidity of the room. For
further information see chapter «Cooking duration».
– Let the unit and foodstuffs cool down. Pack the
ready food into packages or jars, put away for
storage (see chapter «Storage of food»).
rECoMMENdatIoNS
Food processing
To avoid food intoxication and intestinal diseases
when working with fresh and dried food:
– wash your hands carefully before cooking and
every time you touch anything apart from the
products;
– keep operating surfaces clean;
– wash the trays and the lid with warm water and
neutral detergent after every use;
– try not to touch the products with your hands,
take them with a fork or use spatulas and other
kitchen tools. Do not touch the products with
bare hands if you have any skin diseases or cuts.
– Do not allow pets to enter the kitchen.
Choosing products for drying
Fruit and vegetables must be fresh. Use only ripe
fruit, green fruit become bitter after drying. Overripe
fruit may become black as the result of drying. Cut
off any rotted parts.
Household drying of vegetables requires certain
efforts, because unlike the fruit vegetables contain
less sugar and acid. It is better to freeze some veg-
etables, for instance broccoli and asparagus, than
to dry. Select the vegetables carefully, dry them till
they become soft.
Preparation of products
– Wash the products carefully and cut off all rot-
ted parts.
– Peel off the skin if needed. It is necessary to peel
off most vegetables. Always peel off the skin if
the products are covered with artificial wax.
– Remove the fruit stalks.
– Cut big products into smaller pieces.
– Berries and grapes can be dried whole.
– Dry the herbs whole (with stems).
– If you want to improve the taste and prolong
the storage life of the products, preprocess
them. This is not obligatory. Try drying pre-
processed products and not processed prod-
ucts and decide which way of cooking suits
you better.
Preprocessing of fruit
– You can use pine apple, lemon, orange or lime
juice not to let the fruit fade. Dip the fruit pieces
into the juice for 2 minutes, then let them dry and
put them on the trays for dehydration. You can
use natural juice made of the same type of fruit
that are intended for drying (for instance, apple
juice for apples etc.) to enhance the natural taste
of fruit. Dilute 1/4 glass of natural juice with two
glasses of water; soak the fruit in the solution
for 2 hours.
– Some fruits are covered with protective layer of
natural wax (dates, grapes, cranberry, plums
etc.). To remove the natural wax layer and speed
up the drying of products put them into boiling
water for 1-2 minutes.
Preprocessing of vegetables
Preprocessing of vegetables destroys ferments, that
cause change of taste of products during the stor-
age. Steam treatment or microwave oven treatment
is more preferable than boiling water.
– Put the vegetables on the upper tray of a food
steamer and warm them up for 2-3 minutes. Put
the vegetables on the trays for dehydration as
quickly as possible.
– Put the vegetables into the container, add some
water. Cover the container with a lid and put it
into a microwave oven. Set the time that makes
1/4 of cooking time, specified in the instruction
manual for your microwave oven. After that put
vegetables on the trays for dehydration.
– Put the pieces of vegetables into boiling water
for 3-4 minutes, dry them and put on the trays
for dehydration.
duration of dehydration
Food dehydration time indicated in the tables may
be used for reference only, because it may vary
according to quality, quantity of food products and
size of pieces. Room temperature and humidity also
affect the duration of dehydration. As you become
more familiar with the food dehydrator you can select
the desired cooking time by yourself.
Ready fruit should be soft, without moisture.
Overdried fruits are hard and rough; they are stored
worse and contain fewer nutrients. Vegetables
should become crisp and hard.
