Gallet DES 121 Lapalisse Food Dehydrator Instruction Manual

Gallet DES 121 Lapalisse Food Dehydrator

Dear customer, thank you for purchasing our product. Prior to putting this device into operation, please read these instructions for use carefully and be sure to store well these instructions along with the warranty card, receipt and, if possible, also the product packaging and its inner contents.

SAFETY WARNINGS

• Consider these instructions to be a part of the appliance and provide them to other users of the appliance.

• Check whether the data on the type label correspond with the voltage in your socket. The power cord plug has to be connected to the properly connected and grounded socket according to the national standard.

• This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision. Children younger than 8 years must be kept out of reach of the appliance and its power cord.

• If the power cord of the appliance is corrupted, it has to be replaced by the manufacturer, its service technician or a similarly qualified person so as to prevent dangerous situations.

• CAUTION – Do not use the appliance with a program, time switch or any other part that turns the appliance on automatically as there is a risk of fire if the appliance is not covered or placed properly.

• Never leave the appliance unsupervised and check it during the whole time of preparing meals!

• Do not use the appliance for heating a room!

• Before replacing accessories or accessible parts, which move during operation, before assembly and disassembly, before cleaning or maintenance, turn off the appliance and disconnect it from the mains by pulling the power cord from the power socket!

• Always unplug the appliance from power supply if you leave it unattended and before assembly, disassembly or cleaning.

•  Never use the appliance if its power cord or plug is damaged, if it does not work properly, if it fell down and was damaged or if it fell to water. In this case take the appliance to a special service to check its safety and proper function.

• When the appliance is in operation, prevent pets, plants or insects to get in contact with it.

• After finishing work and before cleaning, always switch off the appliance and disconnect it from power supply by taking the power cord connector out of the electric socket.

• The appliance is intended for home use and similar (in shops, offices and similar workplaces, in hotels, motels and other residential environments, in facilities providing accommodation with breakfast). It is not intended for commercial use!

• Do not plug the fork of the supply cord into the power outlet and do not unplug the cord with wet hands or by pulling by the supply cord!

•  Never submerge the drive unit under water and do not wash under running water!

• It is not intended for outdoors use.

• Do not place any objects on the appliance.

•  The appliance must not be used in damp or wet environment and in any environment with the danger of fire or explosion (spaces where chemicals, fuels, oils, gases, paints and other flammable or volatile materials are stored).

• Do not place the appliance on unstable, fragile or flammable surfaces (e.g. glass, paper, plastic, wooden varnished boards and various fabric/table cloths).

• When the appliance is switched on for the first time, short and slight smoke can come out that does not mean any defect and it is not a reason for claiming a defect of the appliance.

• Use the appliance in the working position only at places with no risk of turning over and in sufficient distance from heat sources (e.g. heater, stove, cooker, oven, grill), flammable objects (e.g. curtains, drapes, etc.) and wet surfaces (e.g. sinks, wash basins, etc.).

• It is not permissible to adjust the surface of the extra attachment (e.g. self–adhesive paper, foils, etc.)!

• Do not use the dryer for other purposes (e.g. for drying textile products, footware, etc.) than those recommended by the producer.

• Check before every connecting of the appliance to power supply whether switch A1 is in the 0 position (off) and after drying always disconnect the appliance from power supply.

• When handling the dryer and the accessories (meshes), be careful, they can be hot!

• Do not carry the dryer if it is hot.

• Holes for air ventilation must not be covered. Do not insert or throw any objects into the holes.

• Do not put the dryer in operation on soft surfaces (e.g. on a bed, mats, carpets).

• Prevent entrance of impurities into the appliance (e.g. clouds of dust, hair etc.).
  If impurities are sucked and settled inside the appliance, clean it (see par. IV. MAINTENANCE).

• When the appliance is overheated, the automatic heat fuse is activated and it disconnects power supply. If it happens, switch off the appliance and unplug it from power supply. Then remove possible visible obstacles preventing air flow and let the appliance cool down.

• Let the appliance cool down before maintenance or storing it.

• Never put the power cord on hot surfaces or do not let it hang over the edge of a table or a work top. Plugging or pulling the power cord e.g. by children can result in tilting over or drawing the appliance down and serious injury!

• The power cord must not be damaged with sharp or hot objects, open fire, it must not be sunk into water or bent over sharp edges.

• If you need to use an extension cord, it has to be uncorrupted and it has to comply with the valid standards.

• Check the condition of the power cord of the appliance regularly.

• In order to ensure safety and proper function of the appliance, use only original spare parts and accessories approved by the manufacturer.

• Use this appliance only for the purpose for which it was designed as specified in this user‘s manual. Never use the appliance for any other purpose.

• All text in other languages and pictures shown on the packaging, or the product itself, are translated and explained at the end of this language mutation.

• WARNING: There is a risk of injury in case of incorrect use (not in accordance with the manual) of the appliance.

• The producer does not undertake any responsibility for damage caused by improper use of the appliance (e.g. deterioration of food, injury, burning, scalding, fire, etc.) and its guarantee does not cover the appliance in the case of failure to comply with the safety warning above.

II. APPLIANCE DESCRIPTION AND ITS FUNCTIONS

(FIG. 1)

Drying (dehydrating) is a method of heating food and subsequent water evaporation. Most food releases humidity quickly in the first stages of drying. This means that they can absorb a lot of heat and create sufficient amount of steam.Air is absorbed through suction holes at the bottom of the base unit, it is heated to the preset temperature and then blown to the inside of the individual meshes. Moist air is driven out of the food dryer through the central hole in the meshes and through the hole in the lid.

• A – base unit
  • A1 – 0/I button off/on
  • A2 – temperature regulator A3 – hot air output
  • A4 – supply cord
  • A5 – control light
• B – drying meshes
  • B1 – lid
  • B2 – herb drying rack
    Note:.The recommended number of drying meshes is 10.

PREPARATION AND USE

Remove all adhesive foils, stickers or paper from the appliance. Before the first use, wash all parts, which will be in contact with food, in warm water with a mild detergent, thoroughly rinse in clear water and wipe dry or let dry. Remove the lid B1 and screens B from the base A. Spread the pieces of food on individual screens in a way that they do not overlap, just touch each other. Place the first screen directly on the base A. Then put the screens in a necessary amount (2-5 pcs only for type GALDES121 / (2-8 pcs only for type GALDES122) on the first screen and cover with the lid (pic. 2). Plug the power cord A4 to a socket. Set the desired temperature (35 °C – 70 C°) with the turning regulator A2. Switch the A1 switch to „I“ position, you will turn the dehydrator on (a indicator A5 will light up). For more even drying of food, you can change the order of individual screens (upper for lower). Turn the switch to position “0“ (indicator light will go off), and disconnect the power cord from the wall socket.

Advice for drying

• If the temperature is too high, the food may become “cemented”, which means that they are dry on their surface, but still humid inside. If the temperature is too low, the drying time is longer and electric power consumption higher.

• Place the dryer in such a way that you do not have to move it during drying. Do not forget that there will be smell of dried food in the room and some people may find it oppressive.

• You will achieve the best results with fresh and ripe fruit (not overripe) that is not spoilt, and remove possible spoilt places on the food.

• Clean the food thoroughly before drying. Keep your hands and workplace clean.

• The process of drying will be even when you cut food to slices of the same length. Slices that are too thin are dried more quickly, but do not forget that their size will be significantly smaller as a result of drying. The amount of food for one drying should not exceed 3/4
  of the mesh area and thickness of the slices should be between 0.5 cm to not more than 0.8 cm (except for e.g. apricots, nectarines, peaches, cherries, grapes, currants, plums and other small fruits with soft pulp that can be dried after cut into halves or quarters).

• The meshes should not be too full so that air can flow freely through them.

• Before removing pits and cores, first dry the fruit to 50 %; this you will prevent excessive dripping of juices from dried fruit. In the case of juicy food, we recommend using fine crepe paper to prevent dripping juice to lower sieves. Maintenance is then easier too.

• Put unpeeled fruit with the skin down on the mesh and with the cut surface up. Also, put uneven shapes with the edge with the skin on the mesh, not on the flat surface. Vegetables should only be put in one layer and distributed evenly.

• For foods such as pineapple, kiwi, papaya, coconuts, bananas, turnips and sweet potatoes, first remove their indigestible peels and skins.

• Dry herbs carefully! Remove the stalk; to not cut herbs. Leaf herbs have to be turned during drying to prevent sticking of leaves. When herbs are dried for a long time, their flavour substances are lost.

•  Drying meshes should be filled with a thin layer of dried food. If necessary, put a clean fine baking paper or drying tray B2 on meshes so that small pieces of food do not fall through and stick to the surface of the mesh.

• The time of drying is mostly dependent on the following facts: the type of fruit /vegetables, food humidity, air humidity, sizes of cut pieces, distribution on the mesh.

• Meat that can be dried includes beef, poultry, fish or game. Cut the meat into pieces /slices thick less than 0.5 cm, and remove the redundant fat before drying. The higher the fat content in the meat, the shorter is the meat durability after drying. For better tenderness and gentleness, cut the meat across the grains; dried meat sliced along the grains will be tough. For longer durability and better taste, you may sprinkle both sides of the meat slice before drying with a spice mix or apply a marinade, and put the meat in refrigerator for about 6 – 12 hours. Then let the meat drip dry. During the drying process, occasionally remove the fat drops that may appear on the meat surface.

• Caution: Game should always come from a legal source with the guarantee that the meat has been inspected by a veterinary doctor. We also recommend storing the meat before drying for 60 days at the temperature of -18 °C (i.e. frozen). This should eliminate any harmful bacteria that might cause a disease.

• Marinade: Use any combination of the following ingredients: soya, Worchester sauce, tomato, barbecue sauce, garlic, onion, curry, seasoned salt or pepper.

  •  Fish to dry must be as fresh as possible to prevent perishing before the drying itself. Beware of the oil contained in fish. Fat or oily fish, such as tuna, may quickly perish, and unlike other types of meat, there is no way to simply cut off the fat. Therefore certain fish species are not recommended for drying. For longer durability and better taste, you can souse the meat before drying in a salty dressing for 30 minutes, then rinse and let drip dry. Thereafter sprinkle the fish on both sides with a mix of various spices, or even salt. Now store the fish in refrigerator for about 6 – 10 hours. During the drying process, occasionally remove the fat drops that may appear on the meat surface.
  • The time of dehydration depends on the amount of dehydrated ingredients. The more drying screens you use, the longer the time of drying.
    Before tasting food that is being dried, take out several pieces and let them cool down. Hot pieces are softer and more humid than those that have cooled down. Dry food for sufficient time so that their decay and microbiological production of bacteria is prevented. Properly dried vegetables must be hard and crispy and prone to cracking. Duly dried fruit should not be overdried, it must be leathery and smooth. The meat may crack when bent, but will not break. Fish meat should never be brittle or fragile. Fish jerky should and no moisture should be visible on the surface. Smell and taste the meat, it should have just a slightly fishy taste and aroma. For short-time storage, dried fruit does not have to be dried so much as in a shop. In drying food, we recommend following the instructions in professional literature.

• Blanching
  Blanching (enzymes deactivation) is used to eliminate disturbance of look and taste by cooking vegetables for a short time in water or in steam. Put the prepared food into a wire basket or a mesh and sink it into a container with boiling water. Count the time necessary for blanching from the time when water starts to boil again (see table). Then let water drip off from the food, or dry it.

• Soaking
  Many kinds of light fruit (e.g. apples, apricots, peaches, nectarines, pears, plums) tend to turn brown during drying and storing. To prevent this, soak the cut pieces of fruit into
  a solution of pineapple or lemon juice (one tablespoon of juice/0.25 L of water, see the table) and then let the water drip off the fruit, or dry it with clean kitchen crepe paper. Fruit can also be soaked in honey, spices, orange juice. You can also try your own tasteful solution for soaking. You can also use a salt solution or fruit syrup. Fruit like plums, grapes, cherries, sour cherries can be soaked in water so that the skin cracks, which will speed up dehumidification during drying.

• Time of drying
  The time changes according to the type of dried food, its contents of water, ripeness and thickness. It also depends on the temperature and humidity of the air in the room where the dryer is used (we recommend using the dryer at usual room temperature). When herbs and similarly aromatic foodstuffs are dried for too long, a lot of aromatic substances will leak. Fruit intended for snacks, or fruit to save place, does not have to be soaked before drying and it should be dried until crispy, but chewable at the same time.

• Using in kitchen
  If you want to use dried fruit and vegetables in the same way as fresh ones, you have to soften them – return humidity to them that was removed by drying. If you soak them for more than 1 or 2 hours, we recommend storing food in a fridge so that you maintain the nutrition value of the food. Use the remaining water from soaking (e.g. from vegetables) for further food processing. Do not forget that food increases it size when soaked (fruit 1.5 times, vegetables 2 times).

• Fruit
  It can be consumed in dried state. Soak the required amount of dried fruit in the same amount of water and leave for about 4 hours.

• Vegetables
  We always recommend soaking before further processing. Soak the required amount of dried vegetables in about the same amount of water. But do not add more water than necessary for preparation of the food. Do not let the softened vegetables stand for too long before further use. The time of heat treatment of vegetables is about the same as in frozen vegetables.

• Herbs
  They do not need further processing beside crushing or grinding and removing hard parts. Do not crush dried herbs before storing, thus they will keep their taste and aroma for a long time. Crush them right before use.

• Mushrooms
  The procedure is the same as for vegetables. Mushrooms can be ground before use, e.g. into soups or sauces.

• Packing and storing
  Dried food can be stored packed in a foil (not an aluminium foil) for a long time, or in various properly sealed containers and boxes intended for storing food. Peppers and hot peppers can be cut or ground in a kitchen food processor and then stored in glasses as spices.Let food cool down before packing or storing. Pack them in smaller amounts as close as possible to one another and store preferably at a cool, dry and dark place. At temperatures lower than 10 °C, the time of storing is extended about 2 to 3 times. Use all the contents immediately after opening if possible. Check stored dried food at least once a month. When a food is infested with mold, this means the food was not dried enough. Discard moldy food. Do not use metal containers or containers with a metal lid for storing.

• Table
  Please consider the following tips for processing as examples and inspiration. They are not intended to provide instructions, but to show the possibilities of various food processing.
  The times provided in the tables are approximate only, they range in hours and they can be very varied according to the properties of the food being dried. If air humidity is very low the day you dry the food, drying time will be close to the first value. On the contrary, if the air humidity is very high, the drying time will be closer to the second value.

Food

| Water content (%)|

Preparation

| Blanching (min.)| Temperature (˚C)| Time of dehydrating (hours)
---|---|---|---|---|---
artychokes| 87| clean, cut to

halves

| 5-10| 52| 12-18
beans (green)| 90| cut off both ends, cut crosswise| 3-4| 52| 9-12
peas| 88|  | 2-3| 58| 5-8
cucumber| 95| cut to slices| –| 52| 4-8
kale/cabbage| 92| clean, cut to slices| 2-3| 52| 8-11
parsnip/carrot, beet| 88| cut askew| 2-3| 52| 6-11
cut to slices| –|  | 9-12

Food

| Water content (%)|

Preparation

| Blanching (min.)| Temperature (˚C)| Time of dehydrating (hours)
---|---|---|---|---|---
bell pepper /

chillies

| 93| cut to strips| –| 55-60| 4-8
celery| 94| cut to slices| 2| 52| 3-10
onion / leek| 89| cut to slices| –| 52| 4-8

garlic

|

88

| separate to cloves, peel and cut to slices|

–

|

35-40

|

8-10

asparagus| –| cut to slices| –| 52| 4-6
parsley| 85| remove stems| –| 52| 6-8
tomatoes| 94| first heat up, then peel and quarter| 30-45 sec.| 52| 5-9
pumpkins| 92| peel, cut to slices| –| 52| 10-14
mushrooms| –| cut to slices / halves| –| 52| 4-7
herbs| –| remove stems, do not pound| –| 46| 14-20
meat| –| cut to slices| –| 70| 4-12
fish| –| cut to slices| –| 70| 5-14
corn| 70| peel| –| 52| 7-10
broccoli| 90| clean, cut to slices| –| 52| 10-14
eggplant| 95| clean, cut to slices| –| 52| 4-8
potatoes| 80| peel, cut to slices| 4-5| 52| 7-13
zucchini| 80| peel, cut to slices| –| 52| 7-11

Food

| Water content (%)|

Preparation

|

Soaking

| Temperature (˚C)| Time of dehydrating (hours)
---|---|---|---|---|---
pineapple| 86| peel, cut to slices| no| 58| 10-18
bananas| 65| peel, cut to slices| yes| 58| 6-13
peaches| 89| cut to slices / quarters| yes| 58| 8-16
apricots| 85| cut to slices / quarters| yes| 58| 21-29
oranges| 89| peel, cut to slices| no| 58| 16-19
tangerine|  | cut to slices / quarters| no| 58| 16-19
citrus fruit| –| skin in strips for aroma| no| 58| 16-19
kiwi|  | peel, cut to slices| no| 58| 8-15

Food

| Water content (%)|

Preparation

|

Soaking

| Temperature (˚C)| Time of dehydrating (hours)
---|---|---|---|---|---
watermelon| 81| peel, pit, cut to

slices

| no| 58| 8-10
pears| 83| event. peel, cut to

slices/quarters

| yes| 50-55| 8-16
apples| 84| cut to slices /

quarters

| yes| 58| 8-15
plums| 87| cut to halves (with

or without pit)

| yes| 50-60| 22-30
cherries / wild

cherries

| 82| cut (with or

without pit)

| no| 58| 3-21
strawberries| 90| cut to slices,

possibly whole

| no| 58| 7-15
blueberries| 83| whole| no| 50-55| 30
cranberries| 79| chop or leave

whole

| no| 58| 10-15
grapes / raisins| 81| snick (best is the

kind without pits)

| no| 58| 22-30
dates| 23| well ripe| no| 58| 11-19
figs| 78| halve| no| 58| 22-30
rhubarb| 90| cut to slices| no| 58| 6-10

MAINTENANCE

Unplug the appliance from el. outlet before any handling with the appliance! Do not use any rough and abbrasive cleaning agents! Clean the base unit with a damp cloth and soap. Clean all screens immediately after use in hot water with soap. Some foods may discolor the screens. This has, however, no effect on the functions of the appliance and this discoloration will usually disappear with time. Never dry the plastic die-cast over
a heat source (e.g. stove, el./gas cooker). After use, store the appliance in a safe, dustless, clean and dry place, out of reach of children and incapacitated people.

TECHNICAL DATA

• Food dehydrator
• Suitable for fruits, vegetables, mushrooms and herbs drying
• Variable temperature control 35 °C – 70 °C
• 5 pcs only for type GALDES121 / 8 pcs only for type GALDES122 stackable drying racks (Included)
• Herb drying rack
• Clear trays and lid, enable easy control of the drying process
• Can be expanded to 10 drying racks
• Depending on the amount of food the no. of racks can be chosen
• Additional drying racks can be bought
• 30,5 x 24,5 cm size plates
• Input 250 W
• Protection against overheating
• Noise level: Acoustic noise level of 60 db (A) re 1pW
• Size: GALDES121 – 26.6 x 32 x 26.6 cm, GALDES122 – 38 x 32 x 26.6 cm
• Weight netto GALDES121 – 2 kg, GALDES122 – 2.5 kg Input in off mode is 0.00 W.

LEGISLATIVE & ECOLOGY

More extensive maintenance or maintenance requiring intervention in the inner parts of the appliance must be carried out by professional service! Failure to comply with the instructions of the manufacturer will lead to expiration of the right to guarantee repair! The manufacturer reserves the right to change the technical specifications and accessories for the respective models.

WARNING: DO NOT USE THIS PRODUCT NEAR WATER, IN WET AREAS TO AVOID FIRE OR INJURY OF ELECTRIC CURRENT. ALWAYS TURN OFF THE PRODUCT WHEN YOU DON’T USE IT OR BEFORE A REVISION. THERE AREN’T ANY PARTS IN THIS APPLIANCE WHICH ARE REPARABLE BY CONSUMER. ALWAYS APPEAL TO A QUALIFIED AUTHORIZED SERVICE. THE PRODUCT IS UNDER A DANGEROUS TENTION.

Disposal

Disposal of old Electrical & Electronic Equipment (Applicable in the European Union and other European countries with separate collection systems).

This symbol on the product or on its packaging indicates that this product (or battery/accumulator) shall not be treated as household waste. Instead it shall be handed over to the applicable collection point for the recycling of electrical and electronic equipment. By ensuring this product is disposed of correctly, you will help prevent potential negative consequences for the environment and human health, which could otherwise be caused by inappropriate waste handling of this product. The recycling of materials will help to conserve natural resources. For more detailed information about recycling of this product, please contact your local Civic Office, your household waste disposal service or the shop where you purchased the product.

• WARNINGS AND SYMBOLS USED ON THE APPLIANCE, PACKAGING OR IN THE INSTRUCTIONS MANUAL:
• HOT. DO NOT COVER. HOUSEHOLD USE ONLY. DO NOT IMMERSE IN WATER OR OTHER LIQUIDS.
• TO AVOID DANGER OF SUFFOCATION, KEEP THIS PLASTIC BAG AWAY FROM BABIES AND CHILDREN. DO NOT USE THIS BAG IN CRIBS, BEDS, CARRIAGES OR PLAYPENS. THIS BAG IS NOT A TOY.
• NOTICE
  material designed for contact with food

References

• Gallet Česká Republika– Gallet CZ

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