MPM MSG-06, User Manual, Page: 12 / 28

USE OF DRIER
1.
The sieves designed for products to be dried should be positioned in a manner enabling
unrestricted air flow between them. Locate the sieves alternately: place the sieve with han-
dles (2a) on the base; the large sieve diameter must be directed downward (to match the
base diameter). Next, install the sieve without handles (2b) (with the smaller diameter to-
wards the bottom) on the first sieve with handles (2a). The sieves must fit each other. Place
the remaining sieves alternately, first (2a) and then (2b).
2.
Unless all sieves are not filled with products, it is recommended to place in the drier only the
sieves with products.
3.
Put the appliance lid incorporating the motor onto the last placed sieve.
4.
Insert the plug into the socket.
5.
Switch on the appliance by means of the switch incorporated on the lid.
NOTE! Never use the appliance with trays in the folded position!
OVERHEAT PROTECTION
The dryer is equipped with a thermal protection system:
Circuit breaker – in case of excessive temperature increase, the heating element will disengage
automatically. The heating element comes on again once cooled down to normal service tem-
perature.
FINAL INSTRUCTIONS
1.
Always thoroughly wash the products before their placing in the drier.
2.
Any food products should be cut in a manner enabling their freely arrangement between
uniformly oriented sieves.
3.
Drying time depends on the properties of individual products, thickness of slices etc.
4.
In case of non-uniform drying of products, individual sieves should be relocated – upper
sieves should be replaced by bottom ones and vice versa.
5.
In order to avoid brown colour of fruit to be dried, the fruit can be sprinkled with lemon or
pineapple juice..
6.
Some vegetables or fruit can be coated with natural protective layer; therefore their drying
time can be prolonged. In order to avoid such inconvenience, the fruit can be peeled etc.
DRYING OF FRUIT AND MUSHROOMS
1.
Thoroughly wash the fruit or mushrooms.
2.
Remove all stones, decayed parts etc..
3.
Cut the fruit or mushrooms. in a manner enabling their freely arrangement between indi-
vidual sieves.
4.
Dry the fruit or mushrooms until desired effect is achieved.
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