LUMME LU-1853 Electric Food Dryer User Manual

: June 9, 2024
: LUMME

Table of Contents

LUMME LU-1853 Electric Food Dryer
Parts list
IMPORTANT SAFEGUARDS
BEFORE FIRST USE
USING THE APPLIANCE
TYPE OF JERKY
CLEANING AND MAINTENANCE
SPECIFICATION
References
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Download This Manual (PDF format)

LUMME LU-1853 Electric Food Dryer

LUMME-LU-1853-Electric-Food-Dryer-PRODUCT

Parts list

Cover
Trays
Base
On/off button
Temperature regulator
Light indicator

IMPORTANT SAFEGUARDS

Read this manual carefully before using the appliance and save it for future reference.
Before the first use, check the device specifications and the power supply in your network.
Do not use the multi-purpose socket used in conjunction with other electrical appliances.
Use only for domestic purposes according to the instruction manual. It is not intended for industrial use.
For indoor use only.
Do not use with damaged cord, plug or other injuries.
Keep the power cord away from sharp edges and hot surfaces.
Do not pull the cord. Always take the socket. Do not reel the cord around the device housing.
Never attempt to dissemble and repair the item by yourself. If you encounter problems, please contact the nearest customer service center.
Using accessories or replacement parts that are not recommended or sold by the manufacturer may cause damage to the item.
Always unplug the item and let it cool down before cleaning and removing parts. Keep unplugged when not in use.
To avoid electric shock and fire, do not immerse in water or other liquids. If this occurs, immediately unplug it and contact service center for inspection.
Do not place drying trays containing products dripping with water on the heat-and ventilation unit.
This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
This product is a wind circulation heating products, at the bottom of the work in products, products are forbidden to have any foreign body of inlets can jam products, otherwise it will cause the product direct damage or danger.
It is strictly prohibited to mobile products in the product work. It is forbidden to keep out cover ventilation products work.
Do not work with the appliance longer than 36 hours running. After finishing uninterrupted work of the appliance during 36 hours, turn off the appliance (the switch should be in the position “OFF”), unplug the appliance and let it cool down for 2 hours.

IT IS NECESSARY to put heat-resistant material under the appliance during using it or put the appliance onto the heat-resistant surface.

BEFORE FIRST USE

Wash the drying trays and the lid in warm soapy water.
Clean the heating and ventilation with a damp cloth and wipe dry.
Dry all parts thoroughly after cleaning.

USING THE APPLIANCE

Put the prepared in advance products to a removable sections. Sections for products should be placed in such way to let the air circulate freelybetween them (the regulation of height of the sections is possible). That is why you should not put too many products to the sections and put the products on to each other.
Put the sections on to a power base.
Put the upper lid on the appliance. During drying the upper lid should always be on the appliance.
Plug and turn on the appliance by putting the switch to the position “ON”, the indicator light becomes red. Set the temperature of the food dryer.
- Mushrooms 50- 55°
- Vegetables 50- 55°
- Fruit 55- 60°
- Meat, Fish 65- 75°
When you finish using the appliance turn it off by putting the switch to the position “OFF”. Let the products cool down. Put dried products into a container/package for keeping food and put it into a freezer.
Unplug the appliance.

NOTE: For even drying result, it is recommended to change the position of trays from time to time during operation.

ADITIONAL INSTRUCTION

Wash products before putting in the appliance.
Do not put wet products into appliance, rub it dry.
ATTENTION! Do not put sections with products if there is water in it.
Cut off the spoiled parts of products. Slice the products in such a way to situate it freely between the sections.
The duration of drying products depends on the thickness of pieces into which it is sliced etc.
Some of the fruit can be covered by its natural protective layer and that is why the duration of drying may increase. To avoid this matter it is better to boil products for about 1-2 minutes and than put it to cold water and rug after that.
NEED TO KNOW! THE DURATION OF DRYING STATED IN THIS INSTRUCTION IS APPROXIMATE. The duration of drying depends on the temperature and humidity of the room the level of humidity of products, thickness of the pieces etc.

DRYING FRUIT

Wash the fruit.
Take out the pit and cut off the spoiled parts.
Slice into pieces which you can place freely between the sections.
You can put the fruit down to natural lemon or pine apple juice not to let them fade
If you want your fruit to smell pleasantly, you can add cinnamon or coconut swift.

DRYING VEGETABLES

Wash the vegetables.
Take out the pit and cut off the spoiled parts.
Slice into pieces which you can place freely between the sections. · It is better to boil vegetables for about 1-5minutes and than put it to cold water and than rug dry.

STORAGE OF DRYED FRUIT

Containers for storage of the dried products should be clean and dry.
For better storage of dried fruit use glass containers with metal lids and put it into a dark dry place where the temperature should be 5-20 degrees. During first week after
drying it is better to check if it is any moisture in container. If yes, it means that products are not dried well and you should dry it again.

ATTENTION: Do not place hot place hot and even warm products into containers for its further storage

TABLE OF PREPARING THE FRUITS FOR DRYING

Name| Preparing| Condition after drying| Duration of drying
---|---|---|---
Apricot| Slice it and take out the pit| Soft| 13-28
Orange peel| Cut it to long stripes| Fragile| 8-16
Pine apple（fresh）| Peel it and slice into pieces or square parts| Hard| 6-36
Pine apple（tinned）| Pour out the juice and dry it| Soft| 6-36
Banana| Peel it and slice to round pieces（3-4 mm

thickness）

| Crispy| 8-38
Grapes| No need to cut it| Soft| 8-38
Cherry| It is not necessary to take out the pit（you can| Hard| 8-26
| take it out when cherry is half-dried）| |
---|---|---|---
Pear| Peel it and slice| Soft| 8-30
Fig| Slice it| Hard| 6-26
Cranberry| No need to cut| Soft| 6-26
Peach| Cut into 2pieces and take out the pit when the fruit is half-dried| Soft| 10-34
Date-fruit| Take out the pit and slice| Hard| 6-26
Apple| Peel it. Take out the heart，slice it into round pieces or segments| Soft| 4-15

NOTICE: Time and ways of preliminary processing, which are described in the table only fact-finding. Personal preferences of customers can differ of the described in the table.

TABLE OF PREPARING VEGETABLES FOR DRYING

Name| Preparing| Condition after drying| Duration of drying
---|---|---|---
Artichoke| Cut it to stripes（3-4mm thickness）| Fragile| 5-13
Egg-plant| Peel it and slice it into pieces（6-12mm thickness）| Fragile| 6-18
Broccoli| Peel it and cut it。Steam it for about 3-5min）| Fragile| 6-20
Mushroom| Slice it or dry it whole（small mushrooms）| Hard| 6-14
Green beans| Cut it and boil till become transparent| Fragile| 8-26
Vegetable

marrows

heart

vegetable

| 8-38
Beetroot| Boil it ,let it cool down .cut off the roots and the tops. Slice it to round pieces.| Crispy| 8-26
Celery| Slice it into pieces(6mm thickness)| Crispy| 6-14
Spring onion| Shred it| Crispy| 6-10
Asparagus| Slice it into pieces(2.5mm thickness)| Crispy| 6-14
---|---|---|---
Garlic| Peel it and slice into round pieces| Crispy| 6-16
Spinach| Boil till it becomes fade| Crispy| 6-16

NOTICE: Time and ways of preliminary processing which are described in the table only fact-finding. Personal preferences of customers can differ of the described in the table.

MEAT, FISH, POULTRY, AND GAME ANIMALS.
Preliminary preparation of the meat is indispensable and necessary for saving health of customer. Use meat for effective drying. It is recommended to pickle the meat before drying for saving its natural taste and to make the meat softer. It is necessary to add salt to a pickle, it helps to remove the water out of the meat and save it better.

TYPE OF JERKY

BEEF JERKY

Ingredients:

Beef – 500g.
Soy sauce – 100ml.
Spicy tomato sauce – 20g.

Seasonings
Rinse meat. Trim all visible fat from meat. Slice into 0, 5 cm thick strips. Combine all remaining ingredients in a bowl and mix with beef strips. Cover and refrigerate 6 – 8 hours or overnight. Then drain off all excess marinade. Spread beef strips on every food tray and cover with the dehydrator’s lid. Set temperature to 75°C and turn on the dehydrator for 6 – 10 hours. Use as many food trays as necessary.

FISH JERKY

Ingredients:

Cod fillet – 500g.
Lemon juice – 50ml.
Salt – 50g.

Ground black pepper
Rinse fish. Dry on a paper towel and cut into 0, 5 cm thick strips. Combine all remaining ingredients in a bowl and mix with fish strips. Cover and refrigerate 4 – 6 hours. Then drain off all excess marinade. Spread fish strips on every food tray of the dehydrator and cover with lid. Set temperature to 75°C and turn on the dehydrator for 6 – 10 hours. Use as many food trays as necessary.

TURKEY JERKY

Ingredients:

Turkey fillet – 500 g.
Garlic – 30g.
Cognac – 50ml.
Salt – 30g.
Sugar – 20g.

Paprika powder
Rinse turkey. Dry on a paper towel and cut into 0, 5 thick strips. Fine grate garlic.
Combine all ingredients in a bowl together with turkey strips. Cover and refrigerate 4 – 6 hours. Then drain off all excess marinade. Spread turkey strips on every food tray of the dehydrator and cover with lid. Set temperature to 75°C and turn on the dehydrator for 6-10 hours. Use as many food trays as necessary.

FERMENTED MILK PRODUCTS (YOGHURT, SOUR CREAM ETC.)
Ingredients:

Milk, cream, baked milk – 1 l.
Yoghurt culture – 1 bag.

Combine ingredients in a clean bowl in proportions according to directions on the bag with yoghurt culture. Mix and pour the mixture into cups. Set one food tray on the base of the dehydrator and place cups inside. Cover with lid and set temperature to 40°C. Turn on the dehydrator for 6 – 12 hours depending on the yoghurt culture manufacturer’s directions. Refrigerate for 3 hours.

PROVING DOUGH
Prepare dough according to the recipe and place it into a big pan. Enamel and steel pans are mostly recommended for proving. Set one food tray onto the base of the dehydrator and place the pan with dough inside. Cover with lid and set temperature to 40°C. Approximate proving time is 1 hour. Knead dough and repeat proving process if necessary.

DRIED FRUIT AND SHELLED WALNUTS SNAK
Ingredients:

Dried apricots – 150g.
Dried prune – 150g.
Pignolia nuts – 50g.
Shelled walnuts – 50g.

Wash dried fruits, dry on paper towel and finely chop with blender. Finely crush nuts. Combine all prepared ingredients in a bowl. Shape the mix into snack bars of preferable size. Set the food tray on the base of the dehydrator and spread snack bars inside. Cover with the lid. Set temperature to 50 – 70°C and turn on the dehydrator for 6 – 10 hours or overnight. Use as many food trays as necessary.

APRICOT JELLY

Ingredients:

Apricots – 600g.
Sugar – 100g.
Water – 100ml.
Vanilla sugar – 1g.
Sugar powder

Cut washed and stoned apricots into small cubes. Combine cubed apricots, sugar and water in a pot. Simmer 1 hour stirring constantly, and then mix with blender. Add vanilla sugar and simmer stirring constantly until smooth and thick. Use dehydrator trays with greased parchment paper on the bottom. Pour 1 – 1,5cm thick layer of apricot puree on paper and cover with lid. Set temperature to 50 °C and turn on the dehydrator for 4 – 6 hours. Refrigerate 3 – 4 hours and then cut into pieces and sprinkle with sugar powder.
Use as many food trays as necessary.

FRUIT LEATHER

Ingredients:

Prunes – 500g.
Honey – 100g.

Cut stoned prunes into halves. Combine halved prunes with honey in a pot and mix with blender until smooth. Use dehydrator tray with greased parchment paper on the bottom. Pour 3 – 5mm thick layer of fruit puree on paper and cover with lid. Set temperature to 50 °C and turn on the dehydrator for 10 – 12 hours. Carefully peel the leather from the parchment paper, cut and shape into rolls. Use as many food trays as necessary.

CLEANING AND MAINTENANCE

Before cleaning check if the appliance is unplugged and cool down.
Clean the body of the appliance with the help of a wet sponge and than rug it dry.
Wash the drying trays and the lid in warm soapy water.
Clean the heating and ventilation with a damp cloth and wipe dry.
Do not use metal brushes, abrasive and rigid purifier for cleaning the appliance, because it can damage the surface.

SPECIFICATION

Power supply| Power| Net / Gross weight| Gift box dimension (L x W x H)
---|---|---|---
230 V ~ 50 Hz| 250 W| 1,8 kg / 2,0 kg| 268 mm x 265 mm x 220 mm

WARRANTY DOES NOT APPLY TO CONSUMABLES (FILTERS, CERAMIC AND NON-STICK COATING, RUBBER SEALS, ETC.)
Production date is available in the serial number located on the identification sticker on the gift box and/or on sticker on the device. The serial number consists of 13 characters, the 4th and 5th characters indicate the month, the 6th and 7th indicate the year of device production. Producer may change the complete set, appearance, country of manufacture, warranty and technical characteristics of the model without notice. Please check when purchasing device.

Production branch:
Cosmos Far View International Limited
Room 701, 16 apt, Lane 165, Rainbow North Street, Ningbo, China
Made in China