11
TECHNICAL DATA:
• 520 W power
• Designed for quick drying of mushrooms, vegetables, fruits,
meat and herbs
• Smooth regulation of the drying temperature in the range of
40-70 °C
• 4 transparent trays with a diameter of 31 cm
• Voltage: 220–240 V ~, 50/60 Hz
ECOLOGY – ENVIRONMENTAL PROTECTION
The “crossed-out trash bin” symbol on electrical
equipment or packaging indicates that the device
cannot be treated as general household waste and should not be
disposed of into containers for such waste.
Obsolete or broken-down electrical device
should be
delivered to special designated collection points, organized
by local public administration, whose purpose is to collect
recyclable electrical equipment.
This way, each household helps reduce possible negative effects
influencing natural environment and allows the reclaiming of
materials which the product is made of.
Weight: 2,56 kg
℮
Fruit
Preparation
Dryness Test
Approx. (Hours)
Apples
Pare, core and cut slices or rings
pliable
4-15 hours
Apricots
Clean, cut in halves or in slices
pliable
8-36 hours
Berries
Cut strawberries into 3/8-inch slices, other
berries whole
no moisture
8-26 hours
Bananas
Peel and cut into 1/8-inch slices
crisp
5-25 hours
Cranberries
Chop or leave whole
pliable
6-26 hours
Cherries
Pitting is optional, or pit when 50% dry
leathery
6-36 hours
Dates
Pit and slice
leathery
4-10 hours
Figs
Slice
leathery
6-26 hours
Grapes
Leave whole
pliable
6-36 hours
Nectarines
Cut in half, dry with skin side down. Pit
when 50% dry
pliable
6-24 hours
Orange Rind
Peel in long strips
brittle
6-15 hours
Peaches
Pit when 50% dry. Halve or quarter with
cut side up
pliable
5-24 hours
Pears
Peel and slice
pliable
5-24 hours
VEGETABLE
PREPARATION
DRYNESS TEST
Approx. (Hours)
Artichokes hearts
Cut into 1/3-inch strips. Boil about
10 minutes
brittle
4-12 hours
Asparagus
Cut into 1-inch pieces. Tips yield better
product
brittle
4-10 hours
Mushrooms
Slice, chop, or dry whole
leathery
3-15 hours
Broccoli
Trim and cut. Steam tender, About 3 to 5
min.
brittle
6-20 hours
Beans
Cut and steam blanch until translucent
brittle
4-14 hours
Beets
Blanch, cool, remove tops and roots. Slice
brittle
4-12 hours
Brussels
Cut sprouts from stalk Cut in half
lengthwise
crispy
5-15 hours
Carrots
Steam until tender. Shred or cut into slices leathery
4-12 hours
TABLE OF RECOMMENDED DEHYDRATION TIMES
