emerio FD-211838 Mode D'emploi page 6

FD-211838
PARTS DESCRIPTION
1. Lid
2. Drying trays (x 5)
3. OFF / temperature knob (40-70℃)
4. Indicator light
5. Base unit
BEFORE USING FOR THE FIRST TIME
1. Remove all packagings.
2. Wash the drying trays and the lid; rinse and dry them
thoroughly. Wipe the exterior of the base unit with a
damp cloth.
3. Place the base unit on a flat stable and heat-resistant surface. Fit all the (empty) drying trays and then the
lid onto the base unit. Make sure that there is at least 15 cm free space around the outside of the
dehydrator to ensure adequate air circulation in and around the appliance. The best room temperature for
drying is between 20-25 ℃.
4. The appliance may emit a slight odour of burning the first time when it is used, but this is quite normal.
Product Use
This appliance is suitable for fruits, vegetables, mushrooms, herbs and teas. Make sure the ingredients you
choose for drying are fresh and fully ripe.
PREPARATIONS
1. Wash or clean the raw ingredients before drying to cleanse them of any traces of chemicals, dirt, insects,
etc.
2. Inspect any fruit or veg before placing it onto the drying tray. Remove any food that is discolored,
overripe, or damaged, otherwise it could ruin everything on the tray.
3. Slice the food to be dried into 6 mm thick slices. Thinner slices will dry quicker but they will shrink more.
Slices of unpeeled fruit should be laid with the cut side facing up. Lay each piece separately so that it does
not overlap any of the others on the tray.
4. Spread the food over the tray in an even layer. Herbs should be dried very carefully, just remove the stalks.
They do not need to be broken down any more. Herbs need turning from time to time to stop them
sticking to the tray.
5. Do not dehydrate wet food. Once rinsed, the food should be allowed to air dry for a while before you
begin to dehydrate it.
PRE-TREATING
Pre-treatment can add flavour to food and also controls the enzymes which cause the colour and taste of food
to deteriorate. By pre-treating the food you can halt this process and make food last even longer after it has
been dried.
Fruit and vegetables can be pre-treated in the following solutions:
1. Lemon and pineapple juice: A natural way to reduce unwanted colour deterioration. Simply slice fruit or
vegetables straight into the juice, leave for a few minutes and place onto the trays.
2. Orange or lime-juice, spices or honey: Simply slice fruit or vegetables into the solution, leave for a few
minutes and then place on the trays. For a lovely flavour, sprinkle your ingredients with cinnamon or
coconut.
3. Table salt: Simply sprinkle food with salt.
4. Citric or ascorbic acid: Available from health food shops, these anti-oxidant granules are ideal for making
banana chips and apple rings: Dissolve 6 tbs of ascorbic acid in a pint of water; soak for 1-2 minutes and
then dry off before placing on the trays.
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