EN
23SO1040
1.Washanddryfruitsorvegetablesrst.Cutawayanypoorqualitypieces(half-rotten,bruised,etc.).Tospeedupthe
process,youcanstonethefruit,cutoutthecoreorpeeltheskin.Youcandipthefruitinhoney,herbsorjuiceto
adjust the flavour to your liking.
2.Cutthefoodintoslices,andarrangetheslicesondryingscreensinanevenmanner.Donotoverlaptheslices;there
shouldbeatinyspacebetweenthem.Toallowsucientairow,leaveatleast10%ofthedryingscreensurface
free.
WARNING:
Herbsdryingscreensneverinsertintotherstoorclosetotheengine.
Risk of overheating!
3. You can improve the airflow and shorten the process by removing empty screens. However, always leave at least 5
screens in the appliance. Always use the lid.
4.Afterassemblingtheappliance,selecttherequireddryingtemperatureusingthetemperaturecontroller.
We recommend:
Flowers:approx.35-40°C
Herbs:approx.40°C
Bakery products: 40-50°C
Vegetables: 50-55°C
Fruit: 55-60°C
Meat,sh:65-70°C
Donotbeafraidofexperimenting.Thetimeandintensityofdryingvariesdependingonthewatercontent,thickness
ofslices,theirquantityandyourpreference.Youwillsoonndoutforyourselfwhatmodesuitsyouthebest.
5.Werecommendturningtheunitoabouthalfwaythroughthedryingperiod,andcheckingthefood.Rearrange
thedryingscreenssothattheloweronesmoveupandviceversa.Continuedrying.Thefoodwilldehydratemore
evenly.
6.Afterdrying,turntheunito,unplugthepowercordfromthewalloutlet,andlettheunitcooldown.
CAUTION!
Thefoodmustbesucientlydrytopreventspoiling.
Correctly dried vegetables will be dry and brittle.
Correctly dried fruit will be leathery and pliable.
Correctly dried mushrooms will be leathery or even brittle.
Correctly dried herbs will be crumbly.
PACKAGING AND STORAGE OF DRIED FOOD
Thedriedfoodmustbecoolpriortostorage(otherwiseitmaysteamupandspoil).Waitforaboutoneweekbefore
packingforlong-termstorage.
Werecommendpackingthedriedpiecesinsmallerquantities,sothatyoucanuseupthewholepackafteropening.
Ideally,storethedriedfoodinsealableglasses,orclothorpaperbags.
CONSUMPTION OF DRIED FOOD
a) Thefoodcanbeconsumedorprocesseddry.
b) Thefoodcanbesoakedbeforeconsumptionorprocessingasfollows:
Pourcoldwaterintoapot,submergethedriedpiecesandletthemswellinafridgefor1-8hoursdependingonthefood
type.Thevolumeoffoodwillincreaseuptodouble.
Toretainthenutritionalvalueofthedriedfood,youcanusethewaterforcookingandpreparation.