Description:
1. Built-in circulating fan unit
with light fitting
2. Clear view panels with air
intake.
3. Base unit
Safety tips and precautions:
• Please read these instructions carefully before switching on the appliance and keep
them for future reference. Failure to follow and observe these instructions could
lead to injury.
• Clean all the parts of the appliance that will come into contact with food, as indicated
in the “Cleaning” section. It is recommended to sterilize the plastic hooks, by placing
them in boiling water, before each use.
• This appliance and all its accessories are NOT dishwasher safe.
Working environment:
• Do not place the appliance on any hot surface such as cooking plates or gas burners.
• Place the appliance on a flat and stable surface with good ventilation.
Electrical safety:
• Do not use the appliance if the power cord or plug is damaged.
• Ensure that the voltage indicated on the rating label matches the mains voltage before
plugging in the appliance.
• Only use the appliance with the power cord and plug supplied.
• Do not use or store the appliance outdoors.
• Do not leave the appliance out in the rain or exposed to moisture.
• Do not use the power cord to lift up, carry or unplug the appliance.
• Do not touch the plug with wet hands.
• Never allow the power cord to hang over a counter or table top.
• This appliance is not intended for use by persons (including children) with reduced
physical, sensory or mental capabilities, or lack of experience and knowledge, un-
less they have been given supervision or instruction concerning use of the appliance
by a person responsible for their safety.
• Children should be supervised at all times to ensure that they do not play with the
appliance.
• Only use a 40W candle globe in the light fitting, any higher wattage could damage
the appliance and render your guarantee and manufacturer’s liability null and void.
Use and care:
• Fully extend the appliance’s power cord before each use.
• Do not use the appliance if its accessories are not fitted properly.
• Do not move the appliance while it is in use.
• Unplug the appliance from the wall socket when it is not in use and before undertaking
any cleaning task.
• This appliance is for household use only.
• Do not expose the appliance to extreme temperatures.
• Any misuse or failure to follow these instructions for use renders the guarantee and the
manufacturer’s liability null and void.
Use:
Meat:
• Prepare your meat according to your recipe and taste preference, using either a dry spice
mix or soak it in vinegar before placing it in the appliance.
• Place the meat into the appliance using the hanging rods and hooks provided. Ensure that
your meat is no longer than 34cm long.
• Replace the top cover and insert the plug into the wall socket.
• Leave the meat to dry.
NOTE: The exact number of days required will depend on your recipe, size of your cuts,
the type of meat used and personal taste.
• Do not hang more than 3kg of meat at any one time.
Fruit:
• Ensure that the appliance is clean before use.
• Do not dry meat and fruit at the same time.
• Place the bottom shelf in first then place the fruit pieces on the shelf. Spread them out
evenly on the shelf and ensure that all pieces are the same size.
• Once the bottom shelf is full you can place the next shelf in the appliance and repeat the
process.
• Once the fruit has been placed in the appliance you may place the lid on top and then
insert the plug into the wall socket.
• Dehydrating fruit can take anything between 8 and 36 hours.
• To test if the fruit is ready, take out one piece and squeeze it, if there is any moisture then
you need to continue the drying process.
• If you are unsure you can also take out one piece, and place it in a glass jar or transparent
plastic bag and seal. If after a few minutes there is condensation then the fruit needs to
be dehydrated for longer.
• To remove the dehydrating shelves hook your finger into the centre hole of the shelf and
lift, alternatively you can use the meat drying hooks to hook into the shelf.
Practical recommendations:
Meat:
• It is NOT recommended to place wet or dripping meat into the appliance as this will make
it harder to clean your appliance after use and the meat may take longer to dry.
• Never crowd the appliance with too much meat or use chunky pieces of meat.
Fruit:
• Some fruit such as banana and apple can be prepared by soaking in a 1:4 ratio solution
of lime juice and water for a few minutes. This will improve flavour and colour once
dehydrated.
• You could also pre-treat the fruit by steaming it for 3-4 minutes.
• If you have leftover fruit or fruit that has been squashed you can make a fruit roll with it.
You simply need to blend the left over fruit in a blender and then place a thin layer onto
a dehydrator sheet or parchment and then onto one of the shelves, ensure that the sheet
covers no more than half of the shelf.
Once you have finished using the appliance:
• Remove the plug from the wall socket.
• Remove the meat or fruit from the appliance.
• Always clean the appliance after each use, as indicated in the “Cleaning” section below.
Cleaning:
• Remove the plug from the wall socket before undertaking any cleaning task.
• Clean the appliance and its accessories with a damp cloth and a few drops of washing-up
liquid and then dry thoroughly.
• Do not use any solvents, or products with an acid or base pH such as bleach, or any
abrasive materials to clean the appliance.
• Do not let water enter the built-in circulation fan.
• This appliance and all of its accessories are not dishwasher safe.
Tips:
Meat:
• Cut the meat into strips – max 2cm in width and 34cm long.
• Use a maximum of 3kg of meat.
• Dip or wipe the meat with vinegar so that the meat is lightly covered.
• Spice the meat with your preferred spices (various brands of ready made biltong spices
are available).
• Place the meat in the fridge for approximately 3 hours.
• Remove the meat from the fridge and drain off any excess liquid by dabbing it with a
cloth/dish towel.
• Hang the meat in the Biltong King. Hanging more than 9 pieces of meat is not recom-
mended.
• Leave the appliance on for 3 to 5 days continuously. The length of time needed to dry will
depend on your personal preference.
• Silverside beef is commonly used for making biltong. (Topside is also good).
• Use thin “boerewors” for making droewors as a shortcut to making your own.
• Thinner strips will dry faster. Strips that are too thick will give an uneven consistency (dry
on the outside and wet in the middle).
• Meat that is not coated with vinegar adequately may develop mould especially in humid
areas.
• Refrigerate the meat for 2-3 hours (prior to hanging). Marinating for longer also helps in
very humid areas.
• Meat can be frozen after spicing so strips can be taken out when required, otherwise all
the biltong will be ready at once. Adding a piece of meat every day or two will allow you
to consume it at your desired pace.
• The meat will continue to dry even when the fan is switched off, you can freeze the biltong
to prevent it from drying out too much.
• A certain amount of experimentation is required to satisfy personal tastes. It is therefore
recommended to make a strip or two at a time to begin with.
1
3
2
Step 1:
Connect the panels
by aligning the clips
and pushing the one
panel into the other.
Step 2:
Place the connected side
panels onto the appliance
base.
Step 3: Place the
hangin rods into
their slots on the
panels
Step 3: Place the
dehydrator shelves
into the unit
Step 4:
Place the lid on the appliance
MW_BK002_IM.indd 1 2012/11/02 03:07:30 PM
Fruit:
• Whichever fruit you decide to use make sure it is cut into small enough pieces in order
for it to dry properly.
• Ensure that the shelves aren’t overcrowded and that the holes on the drying shelves
aren’t all covered by the fruit. Also make sure that there is sufficient airflow for the
fruit to dry.
• Cut the fruit into small, equal sized pieces and spread them out over the drying shelf
in a single layer.
• When drying bananas, slice them into pieces no more than 7mm wide.
• All fruit should be cleaned before use and all seeds removed. Some fruit will require
pre-treating. As with meat a certain amount of experimentation is necessary in order to
learn how best to prepare the fruit for your taste.
Apples:
• Core and slice the apples.
• It is best to soak apples in a lime and water solution, alternatively you could steam them
for a couple of minutes before dehydrating. You could also sprinkle cinnamon onto the
apples before placing them into the dehydrator.
• Apples should be cut into thin, even slices for best results. .
Bananas:
• Banana’s should be soaked in a lime and water solution for best results.
• They should be sliced thinly, between 4 and 8mm.
Strawberries:
• Slice into even slices. For strawberries pre-treatment is not needed.
Mangos:
• Remove the skin and try to slice large pieces away from the pip. Cut the pieces into
3mm thick slices.
• Spread the pieces of mango on the dehydrator shelf in a single layer. It can take up to
three days to dehydrate a mango.
Recipes:
Biltong Recipe 1 - Ingredients:
• Use 2kg of good quality meat.
• Biltong spice.
• 1 cup of vinegar.
Preparation:
• Slice the meat into suitably-sized strips, making sure that it is not chunky.
• Place the meat in a tray together with the vinegar.
• Drain off excess vinegar & sprinkle the biltong spice evenly over all sides of the meat.
• Cover the meat and leave for about 3 to 4 hours.
• Place the meat in the Biltong Maker.
• It should take 2-3 days to dry (recommendation only, use own discretion).
Biltong Recipe 2 - Ingredients:
• Use 2kg B-grade beef or venison (silverside or topside cuts).
• 3 cups of coarse salt.
• 2 cups of brown sugar.
• A teaspoon of bicarbonate of soda to soften the meat.
• Half a teaspoon of coarsely ground black pepper.
• 12ml coarsely ground roasted coriander seeds.
• 1.5 cups vinegar mixed with 100ml Worcestershire sauce.
Preparation:
• Cut the meat into strips of about 1-2cm thickness.
• Place in a bowl with the vinegar mix for 30 minutes.
• Mix all the dry spices together.
• Roll meat in the mixed dry spices.
• Allow meat to marinate for 3 hours.
• Put the meat back into vinegar mix for another 10 minutes.
• Allow any excess vinegar to drip over a kitchen sink before hanging the meat to dry.
Recommendation: you may use dry red wine or lemon juice together with the vinegar
mixture
for variation or sprinkle peri-peri spice before hanging for a spicy taste.
Biltong Recipe 3 - Ingredients:
• Use 2kg of B-grade beef (sirloin).
• 4 cups of warm water.
• 25ml of salt.
• Half a cup of brown sugar.
• Half a cup of coarsely ground coriander.
• 2 tablespoons of bicarbonate of soda.
• 1 cup of vinegar.
Preparation:
• Cut the meat into strips of about 2cm.
• Mix the dry spices together.
• Rub the spices thoroughly into the meat.
• Sprinkle a little vinegar over the meat.
• Leave the meat in a refrigerator overnight.
• Mix the remaining vinegar with the warm water.
• Dip the meat into this mix.
• Allow any excess vinegar to drip over a kitchen sink and then hang the meat to dry.
Recipe 4 (Droewors) - Ingredients:
• Use 3kg of B-grade beef or venison.
• 100g of beef fat.
• 25ml of salt.
• 5ml of ground black pepper.
• 15ml of coriander singed and ground.
• 10ml of ground garlic cloves.
• 2ml of nutmeg powder.
• 125ml of vinegar.
• 25ml of brandy (optional).
• 25ml masala (optional).
• 200g of thin sausage casings.
Preparation:
• Dice the meat into cubes.
• Mince the meat coarsely.
• Place the meat in a large bowl.
• Add in all the dry spices, vinegar and brandy (if used).
• Mix together lightly using a two-pronged fork.
• Place in the refrigerator for about 2 hours to blend in all the flavours.
• Soak casings in water while the meat is in the refrigerator.
• Fill the casings with the mixture, taking care not to over-fill.
• Allow any excess vinegar to drip over a kitchen sink and then hang to dry.
Model:
BK00 2
116W Max
BILTONG KING
food
dehydrator
makes life easier
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MW_BK002_IM.indd 2 2012/11/02 03:07:33 PM
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