Drycook©2022 · User’s Manual V1 · ENGLISH
5
INSTRUCTIONS FOR USE AND TIPS
CAUTION AND MAINTENANCE
Place the food or products distributed on the trays and with the minimum possible stacking,
program temperature and time.
The most humid products require a first period at a higher temperature to remove excess
water, then finish dehydrating at temperatures below 50 °C (122 °F).
Do not overload the trays to avoid damaging the dehydration of the food.
If loading yogurt trays, use double trays as a base to avoid bending under the weight.
Once you stop the dehydrator, the fans will continue to run for a few minutes until they lose
the thermal inertia of the heating element.
Remember: When foods are already dried, keeping them longer than necessary spoils the
product and “re-burns” it, giving an undesirable flavor to your products.
Write down your times on a chart and keep track of your production.
The quality of your dehydrated products will also depend on the quality of the products you
use, choose each food well and in its optimum state.
In the case of some vegetables, we recommend blanching them first in boiling water to fix
their color.
To avoid oxidation of some fruits, you can bathe the product in a liquid with lemon or citric
acid for 30 seconds.
- Always plug into grounded sockets
- Place the machine on a stable and flat surface.
- Do not handle the machine with wet hands.
- Unplug the machine before cleaning.
- Do not attempt to remove food that may have fallen behind the protective grille while the
machine is running.
- Do not use the machine if you detect any sparks, in this case contact the technical service.
- If you detect that the machine is on and there is a motor that does not turn, stop the machine
immediately, as this could cause further damage to your equipment.
