12
• Do not for any reason immerse the main unit in water or any
other liquid.
Clean with a slightly damp cloth and dry thoroughly before
storage.
• Store the appliance in a clean, damp free environment prefe-
rably in its original packaging.
TECHNICAL DATA:
• 520 W power
• Voltage: 220–240 V ~, 50/60 Hz
• Weight: 2,56 kg
℮
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.
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
Celery
Cut stalks into ¼-inch slices
brittle
4-12 hours
Onions
Slice thinly or chop
brittle
2-10 hours
Rhubarb
Remove outer skin and cut into 1/8-inch
lengths
no moisture
8-38 hours
Peas
Shell and blanch for 3 to 5 minutes
brittle
4-12 hours
Garlic
Remove skin from clove and slice
brittle
4-16 hours
Hot Peppers
Dry whole
leathery
8-14 hours
Tomatoes
Remove skin. Cut in halves or slices
leathery
8-24 hours
Zucchini
Slice into 1/4-inch pieces
brittle
6-18 hours
TABLE OF RECOMMENDED DEHYDRATION TIMES
