Zavor CRUNCH, Руководство пользователя

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How to Dehydrate
Dehydrating foods such as vegetables, fruits, meats, and more is perfect for
cooking, traveling, camping, and snacking. Dehydrating fresh, ripe foods will
preserve nutrients and intensify the flavor. Using bruised fruits or vegetables
are acceptable for dehydrating and helps create less food waste. Trim off any
bruises with a knife. The Crunch Air Fryer Oven’s automated drying makes home
dehydration both rewarding and simple.
1. Place the air fryer on a flat, steady surface away from all sources of heat and
water and plug it in.
2. Ensure the drip tray is in place on the bottom of the air fryer.
NOTE: The door of the air fryer will not close if the drip tray is not placed in the
unit properly.
3. Place food on cooking trays and place cooking trays on the appropriate rack
position. Close the door, making sure it clicks into place.
NOTE: If the door is opened at any point while the air fryer is running, it will
pause the cooking time.
4. Select the Dehydrate setting on the control panel.
5. Adjust the preset time and temperature by pressing the TIME and/or TEMP
buttons and rotating the Time & Temp dial to adjust accordingly.
6. Press the START/STOP button located on the top of the air fryer to begin the
dehydrating process.
NOTE: For the best and most even results, rotate the trays from the top
positions to the bottom positions, and vice versa, halfway through cooking.
7. While the air fryer is running, the display will toggle between the set
temperature and remaining time.
NOTE: Press START/STOP at any time to stop the cooking process. The time
and temperature will disappear from the screen and only the running lights will
remain. The fan will stay on for about 20 seconds before the unit completely
shuts off.
8. Once the cooking time is done, the unit will beep 3 times and will automatically
shut off.
9. Use oven mitts to remove hot trays from air fryer and tongs to handle hot
food.
Air Fryer Dehydrating Chart
Follow the chart for common foods that can be dehydrated using the suggested
time, temperature, and instructions.
FOOD ITEM TEMP TIME INSTRUCTIONS
Fruit
Apples 135°F 8-10 hours Core/slice into 1/4-in. rounds, Soak in acidulated water. Switch
tray positions halfway through.
Apricots 135°F 10 hours Peel/slice into 1/4-in. pieces. Switch tray positions halfway
through.
Mango/Papaya 135°F 10 hours Peel/slice into 1/4-in. pieces. Switch tray positions halfway
through.
Kiwi 135°F 6 hours 1/4-in. rounds. Switch tray positions halfway through.
Orange Slices 135°F 10 hours Citrus is crisp when fully dried. Switch tray positions halfway
through.
Strawberries 135°F 6 hours Core/slice into 1/4-in. rounds or slices. Switch tray positions
halfway through.
Bananas 135°F 5- 6 hours 1/4-in. rounds. Switch tray positions halfway through.
Vegetables
Carrots 145°F 10- 11 hours Peel, cut 1/8 thickness. Switch tray positions halfway through.
Garlic 145°F 6-7 hours Chop and peel well. Switch tray positions halfway through.
Tomatoes 145°F 10- 11 hours Skin-side down. Switch tray positions halfway through.
Mushrooms 145°F 3-5 hours Skin-side down. Switch tray positions halfway through.
Peppers 145°F 4-8 hours Skin-side down. Switch tray positions halfway through.
Zucchini 145°F 7-9 hours Chop and Skin-side down. Switch tray positions halfway
through.
Jerky
Meat Jerky 145°F 5-6 hours Flip and Switch tray positions halfway through.
Fish Jerky 145°F 8-12 hours Flip and Switch tray positions halfway through.