EN-8
EN
Food Dehydrator
SFD 130
9
BK
Copyright © 2014, Fast ČR, a.s.
Revision 0
3
/2014
PACKING AND STORAGE
Fruits cut into a wide range of sizes should be allowed to „sweat“ or condition for a week after drying
to equalize the moisture among the pieces before placing in long-term storage. Place fruit in a non-
aluminum, non-plastic container and put in a dry, well-ventilated and protected area.
Dried foods should be thoroughly cooled before packing. Package in small amounts so that food can be
used soon after containers have been opened.
Pack food as tightly as possible without crushing into clean, dry, insect-proof containers. Glass jars or
moisturevapor proof freezer cartons or bags (heavy gauge plastic type) make good containers.
Metal cans with lids can be used if the dried food is fi rst placed in a plastic bag.
Your dehydrated food should be checked about once a month. Should you fi nd mold growing on
a piece of the dried food, scrape it off and then pasteurize the contents.
To pasteurize the contents, spread food on a cookie sheet and bake in oven for 15 minutes at 175
degrees Fahrenheit. Repack in a clean, airtight container.
ROTATING THE TRAYS
Your new Food Dehydrator is scientifi cally designed to rely on natural heat convection to carry away
moist air from the food. Trays should be rotated during the processing period to insure even drying.
Trays nearest the bottom exposed to the hottest, driest air will dry more rapidly. So simply move them
up and move the ones on top to the bottom.
REMEMBER
1) The best results are achieved when the quality of the food is high. Be sure to select ripe produce in
good condition, as one bad food may give an off-fl avor to the entire lot.
2) Clean produce in important. Wash thoroughly, remove soft or spoiled areas, slice and pretreat if
necessary. Be certain that your hands, your cutting utensils and your food preparing area are also
clean.
3) You can expect a variation in the drying times. Drying times are affected with the size of the load,
thickness of the sliced products, humidity of the air, and the moisture content of the food itself.
4) Be sure to let the produce cool before testing for dryness.
5) Trays may be fully loaded, if desired, with pieces barely touching but not overlapping.
6) About six to ten percent of the moisture may remain in your foods without danger of spoilage.
Many dried foods will have a leathery consistency, rather like licorice.
7) Rotate trays if you notice uneven drying or a very heavy load. Just move bottom tray up to the
middle and top ones down.
8) To remove seeds or pits from prunes, grapes, cherries etc., dehydrate 50 % then pop seeds out. This
prevents juice from dripping out.
