marta MT-1874 Electric Food Dryer User Manual

: June 13, 2024
: MARTA

Table of Contents

marta MT-1874 Electric Food Dryer
Product Information
Product Usage Instructions
Parts list
BEFORE FIRST USE
USING THE APPLIANCE
RECIPES
- BEEF JERKY
- FERMENTED MILK PRODUCTS (YOGHURT, SOUR CREAM ETC.)
CLEANING AND MAINTENANCE
SPECIFICATION
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

marta MT-1874 Electric Food Dryer

marta-MT-1874-Electric-Food-Dryer-PRODUCT

Product Information

Product Name: Electric Food Dryer
Model Number: MT-1874
Country of Origin: Russia (RUS)

Parts List:

Cover
Trays
Base
On/off button
Temperature regulator
Time regulator
Work indicators
Display

Product Usage Instructions

Before First Use:

Wash the drying trays and the door 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:

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

Drying Fruit:

Wash the fruit.
Take out the pit and cut off the spoiled parts.
Slice the fruit into pieces which can be placed freely between the sections.
If desired, you can put the fruit down to natural lemon or pineapple juice to prevent fading.
To add pleasant smell to the fruit, you can sprinkle cinnamon or coconut swift.

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 hours
Orange peel	Cut it to long stripes	Fragile	8-16 hours
Pineapple (fresh)	Peel it and slice into pieces or square parts	Hard	6-36

Important Safeguards:

Allow the appliance to cool down for 2 hours before handling.
Place heat-resistant material under the appliance or place it onto a heat-resistant surface during use.

Technical Specifications

Power: 230V ~50Hz
For more information, visit the official website: http://multimarta.com/

Parts list

Cover
Trays
Base
On/off button
Temperature regulator
Time regulator
Work indicators
Display

BEFORE FIRST USE

Wash the drying trays and the door 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.

Temperature mode advices:

Herbs 35-40°
Yoghurt/Proving 40°
Mashrooms 50-55°
Vegetables 50-55°
Fruit 55-60°
Meat, Fish 65-70°
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）

take it out when cherry is half-dried）

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| Slice it into pieces（6 mm thickness）| Fragile| 6-18
Cabbage| Peel it and cut into stripes（3mm thickness）Take out the heart| Hard| 6-14
Brussels sprouts| Cut the stems into 2 pieces| Crispy| 8-30
Cauliflower| Boil till it becomes soft| Hard| 6-16
Potato| Slice it . boil for about 8-10min| Crispy| 8-30
Onion| Slice it into thin round pieces| Crispy| 8-14
Carrot| Boil till becomes soft .Shred it or slice into round pieces .| Crispy| 8-14
Cucumber| Peel it and slice into round pieces(12mm thickness)| Hard| 6-18
Sweet pepper| Cut it to stripes or to round pieces(6mm thickness).Take out the

heart

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 preparing 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.

RECIPES

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 close the door. Set temperature to 70°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 close the door. Set temperature to 70°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 close the door. Set temperature to 70°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 to the guide of the dehydrator and place cups inside. Close the door 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 to the guide of the dehydrator and place the pan with dough inside. Close the door 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 SNACK

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 to the guide of the dehydrator and spread snack bars inside. Close the door. Set temperature to 50 – 70°C and turn on the dehydrator for 6 – 10 hours or overnight.
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 230 V ~50 Hz
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: