Owner’s manual
15
EN
HERBS DEHyDRATING
Herbs are recommended to be dehydrated in temperature of 35-40
°
C for about 5-10 hours.
Once the herbs are dehydrated, they should be placed in a paper bag or glass jar and stored
in dry and dark place.
MUSHROOM DEHyDRATING
1. Clean the mushroom and remove any redundant/rotten parts.
2. Slice or chop the mushrooms, and make sure the elements do not block the air flow
between the trays, or leave them unsliced if they are small.
Suggested mushroom dehydration time is 2-6 hours, or by preference.
Note:
When processing champignons, it is advised to chose ones with their caps folded
inward.
DEHyDRATED FOOD STORAGE
• Containers for storing dehydrated products should be clean and dry.
• For better storing, it is advised to use glass jars with metal lids, and keep them in dark,
chill place within temperature 5-20
°
C.
• During the first week after dehydrating, check for the vapor on the inside of the jars.
If the vapor is present, it means the food has not been properly dehydrated, and the
process should be repeated.
• Note: let the food cool down, before storing.
CLEANING AND STORAGE
Proper and systematic cleaning provides safety usage and prolongs operation time of the
appliance.
Warning:
before cleaning ALWAYS turn off the appliance, disconnect it from mains supply
and let it cool down.
1. Food dehydrator base should be cleaned with soft, slightly damp cloth.
2. Trays can be washed in warm water with an addition of light cleaning chemical.
Important!!
• DO NOT use any chemical agents (abrasives, solvents, etc.) to clean the appliance, as it
may damage the casing.
• DO NOT use any sharp, metal or abrasive utensils, as it may damage the casing of the device.
• DO NOT immerse the base of the appliance in water or any other liquid.
• Before storing, make sure the device is dry.
