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VonShef
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Arrange the foods inside the TIERED TRAYS,
making sure that you place the foods in such a
way that they do not overlap, and the air is able
to circulate freely.
CAUTION: Never cover the centre hole in the
TRAYS or the vents on the VENTILATED LID.
•
Place the TRAYS into the BASE UNIT and
put the VENTILATED LID on the top. The
VENTILATED LID should always be in place
during operation.
NOTE: Improperly stacked TRAYS will negatively
affect the drying process.
NOTE: It is recommended that you put all
sections into the appliance regardless of how
many are empty.
•
Plug the appliance into the mains socket.
•
Turn the TEMPERATURE CONTROL DIAL
clockwise from the ‘OFF’ position to turn on the
Dehydrator.
•
Use the TEMPERATURE CONTROL DIAL to set
the desired temperature of the Food Dehydrator
(ranging from LOW 35°C to a max of 70°C).
IMPORTANT: It is important to rotate the TRAYS
during dehydration. TRAYS nearest to the bottom
are exposed to the hottest, driest air, meaning food
on them will dry more rapidly. You can also turn each
TRAY 90° to ensure more even drying.
Here is a rotation example:
1
2
3
4
5
5
4
3
2
1
START
ROTATE
NOTE: Food of similar size and thickness will dry at
the same rate.
LID
BASE
LID
BASE
LID
BASE
3
2
1
5
4
HOW TO USE
Prepare the foodstuffs which are to be dehydrated accordingly:
Recommended Dehydrating temperatures -
FRUITS: Wash the fruit. Peel if preferred (artificially waxed fruits should always be peeled) and remove seeds.
Sort and discard any bruised/molded fruit as this can spoil a whole batch. Slice to desired thickness (the thinner
the slice the more dried it will be). For best results, some fruits can be preheated to prevent discolouration.
VEGETABLES: Wash the vegetables to remove dirt and bacteria. Most vegetables will require peeling, and for
the spoiled portions to be removed. Slice the vegetables or shred if preferred.
Pre-treat by blanching to destroy enzymes which produce bad flavours during dehydration.
MEAT & FISH: Take extra precautions when preparing meat for drying as it is much more susceptible to
bacteria than fresh produce. Wash hands, surfaces, utensils, chopping boards and crockery before and after
handling. Slice meat evenly into ¼ thick slices across the grain to increase tenderness.
HERBS
35-40°C
BREAD
40-50°C
FRUITS
50-60°C
GREENS
40°C
VEG
50-55°C
YOGHURT
45°C
MEAT/FISH
65-70°C
