05/2017
- 5 -
Copyright © 2017, Fast ČR, a.s.
EN
Food Dehydrator
User's manual
■
Prior to using this appliance, please read the user’s manual thoroughly, even in cases, when one has
already familiarised themselves with previous use of similar types of appliances. Only use the appliance in
the manner described in this user’s manual. Keep this user’s manual in a safe place where it can be easily
retrieved for future reference.
■
We recommend saving the original cardboard box, packaging material, purchase receipt and responsibility
statement of the vendor or warranty card for at least the duration of the legal liability for unsatisfactory
performance or quality. In the event of transportation, we recommend that you pack the appliance in the
original box from the manufacturer.
DESCRIPTION OF THE APPLIANCE
A1
Lid
A2
Trays
A3
On / off button
ADJUSTING THE HEIGHT BETWEEN THE TRAYS
■
The food dehydrator offers two options for setting tray heights. To set the lower (default) height of 1.5 cm,
place the trays on top of each other as shown in
B1
. Turn the trays so that the tabs located at the bottom of
the trays are placed adjacent to the grooves, located at the top of every tray.
■
To set a clearance of 2.8 cm, turn and seat the trays so that the tabs fit precisely in to the grooves as shown
in
B2
.
TRAY ROTATION
■
This food dehydrator is ingeniously designed on the basis of hot air convection for the extraction
of moisture from food. During the dehydration process, the trays should be rotated to ensure even
dehydration of the contents. The trays nearest the bottom are exposed to the greatest amount of heat –
here the dehydration process is faster.
■
Therefore, simply take them out and place them at a higher level, and move the higher trays closer to the
bottom part of the dehydrator.
REmEmBER:
1) You will achieve the best results when quality food is used. Always dehydrate fresh, good quality food; a bad
piece may affect the quality of the entire contents of the dehydrator.
2) It is important that the food is clean – thoroughly clean it, dispose of soft or spoiled pieces.
Make sure that you have clean hands; this relates to kitchen utensils and the individual dehydrator trays that
you use for preparing food.
3) Dehydration time varies and depends on the amount of food, thickness of the individual pieces, their size,
ambient air humidity and the moisture contained directly in the food.
4) Allow food to cool down before checking the degree of dehydration.
5) If necessary, the trays may be filled up completely, and the individual pieces may almost be touching, but
must not overlap.
6) Approximately 6–10 % moisture content may remain in dehydrated foods without risking their spoilage.
Many dehydrated foods will have a leathery consistency similar to that of licorice.
7) Rotate the trays whenever you notice that dehydration is uneven or when the dehydrator is completely
filled with food.
8) To remove stones, kernels and stems from plums, grapes, cherries, dry them to 50 % and then remove the
stems, kernels, etc. In this way, you will prevent losing juice from the food.
TABLE OF RECOmmENDED FRUIT DEHYDRATION TImES
■
The provided times are only approximates and depend on room temperature, air humidity, moisture of the
food being dehydrated and on the thickness of the food slices. Natural juiciness of food varies. The fructose
contained in certain types of fruit requires longer dehydration times.
Fruit
Preparation
Dehydration
test
Dehydration
time
Apples
Remove the peels, kernels and cut into slices or
rings. Soak them for 2 minutes before placing them
in the dehydrator. Then dry them and place them
on a drying tray.
They are soft
4–15 hours
Apricots
Dehydrate them cut in half or cut into quarters.
Before dehydration, prepare them so as to retain
their colour and not to damage the peel.
They are soft
8–36 hours
Bananas
Remove the peel and cut into slices 0.3 cm thick.
They are soft
5–24 hours
Berry fruits
Strawberries should be cut into slices 0.9 cm thick.
Leave other berry fruits whole.
Wash berry fruits with a wax surface in boiling water.
No visible
moisture
5–24 hours
Cherries
Do not remove the stems unless you will process
immediately. Halving them is optional, if you wish to
halve them, do so once they are 50 % dehydrated.
Leathery but
mushy
6–36 hours
Cranberries
Wash thoroughly, slice or leave whole.
No visible
moisture
4–20 hours
Grapes (dark
violet)
Wash, remove stems and leave whole.
Soft, leathery
6–36 hours
Nectarines
Peeling not necessary, can be cut into slices or rings
0.9 cm thick.
They are soft
6–24 hours
Orange peels
Cut into long strips and dehydrate.
Crush them after dehydration.
They are soft
6–15 hours
Peaches
You may remove their peels during the dehydration
process.
Remove stones when 50 % dehydrated. Before
dehydrating, cut them into halves or quarters.
They are soft,
leathery
5–24 hours
Pears
Peel them, remove kernels and woody fibre.
Cut into slices, rings or cut into halves, quarters
or eighths.
They are soft
and leathery
5–24 hours
Kaki
Only use ripe fruit. Wash it, remove the head, cut
into slices or rings 0.9 cm thick.
They are soft
5–20 hours
Pineapple (fresh)
Remove the core and peel, cut into slices, rings
or chunks.
They are soft
6–36 hours
Pineapple
(canned)
Dry and tap them. Arrange on the trays.
They are
leathery
6–36 hours
Plums
Wash them, leave them whole or cut in half, remove
the stem, or the stone if dehydrated as halves.
They are soft
5–24 hours
Dried plums
Proceed as with normal plums, but soak them
in boiling water for approx. 2 minutes before
dehydration.
They are
leathery
8–36 hours
Rhubarb
Only use thin stalks. Wash and cut into one inch
pieces.
No visible
moisture
4–16 hours
TABLE OF RECOmmENDED vEGETABLE DEHYDRATION TImES
vegetables
Preparation
Dehydration
test
Dehydration
time
Globe artichokes
Cut the globes into slices approx. 0.3 cm thick.
Cook for 5 – 8 minutes in 3/4 of a cup of water
containing 1 tablespoon of lemon juice.
It is brittle
4–12 hours
Asparagus
Rinse and cut into one inch pieces.
The tips provide better quality product. The rear
part when crushed before dehydration makes an
outstanding flavouring for various meals.
It is brittle
4–10 hours
Beans (green or
yellow)
Cut into one-inch pieces or using the French
method. Steam until translucent. After partial
dehydration, mix the beans up so that those in
the middle of the tray are moved to the edge
and vice versa.
They are
brittle
4–14 hours
Beetroot
Cut away the roots and everything that is one inch
from the top and bottom part, wash, precook, cool
and remove the peel. Cut into cubes or slices.
They are
brittle, dark
red
4–12 hours
Brussels sprouts
Remove the stems from the Brussels sprouts and
cut them in half.
They are
brittle
5–15 hours
Broccoli
Trim, cut it up in the same was as before consuming,
wash thoroughly, steam for 3 – 5 minutes.
It is brittle
5–15 hours
Cabbage
Cut off the head and cut it into strips 0.3 cm thick.
Cut the centre into slices 0.6 cm thick. Use the
lowest tray of the food dehydrator.
It is leathery
4–12 hours
Carrot
Select a young one with fine roots. Steam until it
softens, cut into slices, chunks, cubes or fine strips.
It is leathery
4–12 hours
Cauliflower
Put 3 tablespoons of salt into 2.2 litres of hot
water and soak the cauliflower in this solution for
2 minutes. Steam until soft.
It is leathery
5–15 hours
Celery
Separate stem from leaf. Wash both parts carefully.
Cut the stem into slices approx. 0.6 cm thick. First
dehydrate the leaves.
It is brittle
4–12 hours
Corn
Before steaming, remove the husk and any
potential defects.
Precook the whole corn cob. Cut the corn kernels off
the cob and spread out on a tray. Mix several times
during the dehydration process.
It is brittle
4–15 hours
Cucumber
Peel it, cut to a thickness of 0.3 cm and dehydrate.
It is leathery
4–14 hours
Eggplant
Trim, wash, cut into slices from 0.6 to 1.2 cm thick
and spread out on the trays.
It is brittle
4–14 hours
Onion and leek
Remove the peel, cut to a thickness of 1.2 cm, mix
several times during the dehydration process.
It is leathery
4–10 hours
Okra
Use young, baby pods. Wash, trim and cut into
0.6 cm thick rings.
It is leathery
3–10 hours
Chives
Cut off and spread out on the surface of the tray.
It is brittle
4–10 hours
Parsley
Tear into small pieces, dehydrate, subsequently
shorten if necessary.
2–10 hours
Parsnip
Procedure is the same as for carrots.
Peas
Use small and sweet pieces. Remove the contents of
the pods and pre-cook lightly (3 – 5 minutes).
It is brittle
4–10 hours
Capsicum (green
and allspice)
Cut into slices or rings approx. 0.6 cm thick, remove
the seeds, wash and dehydrate.
It is crisp to
leathery
4–10 hours
Potatoes
Peeling is optional. Cut into slices from 0,4 to 0.6 cm
thick, into cubes or in French style. Steam in the
same way as beetroot.
They are
brittle
5–12 hours
Pumpkin
Cut into small pieces. Bake or steam until soft.
Cut into 2,54–7,6 cm wide slices, peel and remove
the pulp.
Cut into 1.2 cm thick slices and place into a mixer.
Dehydrate using parchment paper.
It is leathery
5–15 hours
