Maxwell MW-3852 W, Manual Instruction

Page: 11 / 56

11
ENGLISH
– Wash the trays for dehydration (4) and the lid (5)
with warm water and neutral detergent, dry them
thoroughly.
– Wipe the unit body (1) with a damp cloth and then
wipe dry.
Attention! Never immerse the unit body into
water or other liquids. Provide that water does
not get into the ventilation openings of the unit
body.
Using the unit
Note: During the first operation some foreign smell
from the heating element is possible, this is normal.
– Before dehydration wash the products, dry them
and cut into small pieces.
– Put the products on the trays for dehydration (4)
providing space for hot air circulation between the
pieces. Remember that hot air should circulate
freely in the trays (4).
– Install the trays (4) on one another. Install all the 5
trays even if some of them are empty.
– Cover the trays (4) with the lid (5).
– Insert the power plug into the mains socket.
– Set the required heating temperature using the
knob (3). Set low temperature if the pieces are thin
and small or if some trays (4) are empty. Set high
temperature for thick and big pieces (see chapter
«Temperature and duration of dehydration»).
– Switch the unit on by setting the switch (2) to the
position «I», the switch (2) indicator will light up.
Note: This dehydrator works on the principle of
natural air convection, so the ingredients located on
the lower trays are exposed to hotter and drier air
and so they are dried faster. For the best results of
dehydration we recommend to place moister food on
the lower trays and interchange the lower and upper
trays periodically. Before interchanging the trays
switch the unit off by setting the switch to the position
«0».
– After elapsing of drying time, necessary for
selected products, switch the unit off by setting
the switch (2) to the position «0».
Notes:
– Check food readiness every hour. If products are
dried unevenly, you can turn them or interchange
the trays (4) for more even dehydration.
– Time of drying for every type of product is set
individually and depends on the quality and size of
the used food products, temperature and relative
humidity of the room. For further information see
chapter «Temperature and time of dehydration».
– Let the unit and dried products cool down.
– Pack the ready products into packages or jars, put
away for storage (see chapter «Storage of food»).
RECOMMENDATIONS
To avoid food intoxication and intestinal diseases
strictly follow the recommendations below.
– Wash your hands carefully before preparing
products for dehydration.
– Keep operating surfaces clean. Wash the trays
(4) and the lid (5) with warm water and neutral
detergent after every use. Do not touch the
products with bare hands if you have cuts, ulcers
on your hands or if you have any skin diseases.
– Checking the food readiness, do not touch the
products with your hands; use a fork, a spatula or
other kitchen tools.
– Do not allow pets to enter the kitchen during food
dehydration.
Choosing vegetables and fruits for drying
– Use only fresh fruits or vegetables.
– Only ripe fruits are suitable for drying, green fruits
may become acquire foreign flavor.
– Overripe fruits may change their color after
drying.
– Cut off any rotted parts.
– Not all vegetables are suitable for drying because
unlike the fruits vegetables contain less sugar
and acid. It is recommended to freeze some
vegetables, for instance broccoli or asparagus,
better than to dry.
– Vegetables are ready if they are hard and dry.
Preparation of products
– Wash the products carefully.
– Remove the stones and rotten parts of the fruits.
– If necessary, peel off the vegetables skin. Always
peel off the skin if the vegetables are covered
with wax.
– Remove the fruits stalks.
– Cut the vegetables or fruits in slices or cubes.
– Berries or grapes should be dried whole.
– Dry the greens or spice 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 preprocessed products and not
processed products and decide which way of
cooking suits you better.
Preprocessing of fruits
– You can use pine apple, lemon, orange or lime
juice to keep natural color of fruits. Dip the fruits
pieces into the juice for 2 minutes, then let them
dry and put them on the trays for dehydration (4).
– Use natural juice made of the same type of fruits
that are intended for drying (for instance, apple
juice for apples) to enhance the natural taste of
MW-3852.indd 11 22.11.2013 15:46:50