Klarstein 10027831 Bananarama Food Dehydrator User Manual

Klarstein 10027831 Bananarama Food Dehydrator

Dear Customer,

Congratulations on purchasing this device. Please read the following instructions carefully and follow them to prevent possible damages. We assume no liability for damage caused by disregard of the instructions and improper use. Scan the QR code to get access to the latest user manual and more product information.

TECHNICAL DATA

SAFETY INSTRUCTIONS

• Read all the safety and operating instructions carefully and retain them for future reference.
• Do not operate this appliance on a flammable material such as a wood surface or on any tablecloth.
• Do not use the appliance on a heat-sensitive ceramic hob or cutting board. Use the unit only on a heat-resistant surface that is at least as large as the unit. This prevents the pad from being damaged by heat generated during operation.
• Before using the dehydrator, check that all parts are operating properly and performing their intended functions. Check for any conditions that may affect the unit operation. Do not use if the power cord is damaged or frayed.
• Always disconnect dehydrator from power source before servicing, changing accessories, displacing or cleaning unit. Unplug dehydrator when not in use.
• Keep children away. Never leave the appliance unattended. Monitor dehydrator while in use.
• No liability can be accepted for any damage caused by non-compliance with these instructions or any other improper use or mishandling.
• Electrical repair must be done by an authorized service center. Use only factory original parts and accessories. Never open rear panel of dehydrator and do not modify the appliance. Never remove back screen from dehydrator.
• If extension cord is used be sure the marked electrical rating is at least as great as the electrical rating of this appliance.
• Be sure dehydrator is stable during use. All four feet should be secure on a level surface. Dehydrator should not move during operation.
• Do not operate dehydrator outdoors or near any flammable or combustible materials. Indoor use only. Not for commercial use.
• Use in a well ventilated location. Do not block air vents on door or at rear of dehydrator. Keep dehydrator at least (12 inches) away from any wall to allow for proper air circulation.
• Do not operate dehydrator on flammable surfaces such as carpeting.
• To prevent electric shock. Do not immerse unit and control panel in water or liquid. Serious injury from electric shock could result. Do not use appliance with wet hands or bare feet. Do not operate near running water.
• Disconnect from power outlet before cleaning components. Read all instructions before cleaning dehydrator.
• After cleaning, make sure dehydrator is completely dry before reconnecting to the power outlet – if not; electric shock may result
• Do not use appliance for anything other than intended use.
• If appliance malfunctions during use, shut down unit immediately and discontinue use. Do not attempt to open control panel. This product has no user-serviceable parts. Always contact an authorized service center if unit malfunctions or for service. Only use accessories approved by the manufacturer. All parts for this appliance must be used according to instruction manual. Only use accessories approved by the manufacturer. Other parts may not be used with this unit and will void the warranty.
• This device may be only used by children 8 years old or older and persons with limited physical, sensory and mental capabilities and / or lack of experience and knowledge, provided that they have been instructed in use of the device by a responsible person who understands the associated risks.s.

| CAUTION
Risk of burns! Do not place or use the unit or any parts on or near hot gas or electric burner, on a heated oven or on a stove top. Do not let power cord hang over the edge of a table or counter or touch any hot surfaces.
---|---

PRODUCT OVERVIEW

OPERATION

Note: Only use the appliance in well-ventilated rooms. Do not block the ventilation openings on the back or door of the dehydrating appliance.

Before first Use

· Wash all parts of the product with a damp cloth. · Ensure that the appliance is dry before attempting to dehydrate food. · Make sure that all parts are fitted correctly and are in working order.

Stacking The Trays

Before loading the trays wilh food it is a good idea to make sure that they are all aligned right-side up by stacking them up in one place near the preparation.

The narrow side of the tray always is the top. Trays have alignment arrows cast into the hand- le. The arrows should all be visible on the top of the tray handles. Improperly stacked trays will negatively affect the drying process.

Once the trays are all right-side up, you can stack them in two Ways. Depending on their orienta- tion to each other they can be set for thick or thin foods. To change the stacking height simply rotate a tray 180 degrees to change whether it is tall or short stacked. Refer to the two photos on the right to identify the difference between these two heights.

Any combination of stacking can be used to accom- modate the foods being dried. An example would be some low tray stacking for banana chips and some tall stacking for large strawberry halves.

Operation and Dryness Test

• Safely place the appliance on a flat and level surface. Load and insert the trays, then insert the plug into the electrical outlet.
• To adjust the temperature press the ,,TEMP” button to select the desired temperature. To change the temperature in singular digits, press the button without holding it. To increase the temperature rapidly hold the button.
• Set the desired amount of time by pressing and holding the ,,Timer” button. The number displayed in the digital display represents the number of hours the appliance will operate at before automati- cally turning off. When pressing the button, the digital display will cycle from 1 through to 48 then restart at 1 again. Individual presses of the button will advance the count by one hour. Holding the button will advance the time quicker.
• Press the ON/OFF button to begin the programme cycle. The colon in the timer display will begin to flash indicating it is running. The display shows the remaining time of operation in the format HH MM. You will also hear the fan operating.
• The appliance will stop automatically when the time expires or you can stop it any time using the ON/OFF button. Remove the plug from the outlet.

If you wish to add more time during the cycle or if you want to change the set temperature, press ON/OFF once to stop the process, change the desired setting as described above and then restart by pressing the ON/OFF switch again.

Dryness Test

Fruits if dried properly should have a pliable and leathery texture with little moisture (less than 20%). lt is a frequent problem that people over dry fruit, this can lead to a lower quality taste and the fruit having less nutritional value. Therefore to ensure the best possible taste is achieved ensure the correct drying time is followed. Vegetables should be chewy and brittle however different vegetables can vary in texture.

RECOMMENDED TOOLS

• Paring knife (Stainless Steel Blade)
• Cutting board
• Storage containers

Additional tools that make the job easier and faster can include:

• A food processor or other similar appliance for faster and consistent slicing.
• A steamer and basket, or kettle and collapsible steamer for blanching.
• A blender for making fruit puree for fruit leather.
• A small notebook to keep track of length of time and recipes that work for you as well as those that do not.

FOOD PREPARATION

Fruit and vegetable skins often contain much of the food`s nutritional value. Therefore it is better not to peel if the dried food is to be eaten as a snack or used in cookies. On the other hand, you will want to peel apples intended for a pie or tomatoes intended for soup. Generally, if you normally peel the food for a specific recipe, then peel the food before it is to be dehydrated.

One of the most important factors in successful dehydration is how the food is sliced. When drying fruits it helps to get all the slices about the same thickness so they all dry to the same moisture level, at the same time. Thick slices dry more slowly than thin slices. The thickness you choose is up to you but slicing all the pieces to as close to the same size as is possible will help ensure success and consistency.

The skin of many foods naturally protects the food but it can hamper the dehydration process. During dehydration, moisture escapes best from a cut or broken surface and not through the tough skin. Therefore, the larger the cut area, the faster and better the food will dehydrate.

For this reason, thin stalk vegetables like green beans, asparagus, and rhubarb should be cut in half lengthwise, or with an extreme diagonal cut to expose as much of the inner parts of the food as possible. Fruit should be sliced across the core and not down through the core. Try to always make thin flat cuts.

Broccoli stems should be halved or quartered depending upon diameter. Small fruits like strawberries can be cut in half. Even smaller berries should either be cut in half or blanched slightly to break the skin.

Filling the Drying Trays

When loading the food into the trays you can use all of the tray`s surface, but some air flow must be maintained. Try to place the food in a single layer whenever possible. This is particularly important with foods like banana slices and pineapple rings and not quite as important with beans. If some of the pieces come out with too much moisture when you are finished, it could be because they have been covered by other pieces of food.

Dehydration removes the moisture and will cause the food to shrink as it dries. This allows you to store the same amount of food in a smaller space. Chopped food should not be spread thicker than 1.2 cm.
lt may be necessary to stir the finely chopped food once or twice during dehydration to ensure even drying of all the pieces. To do so, turn the machine off, unplug it, remove the trays, stir, then reassemble and restart the machine according to the instructions.

Preventing Dripping

Some foods such as very ripe tomatoes and citrus or sugary fruits may drip. Dripping from a tray above can change the flavor of different foods on the lower trays. To help lessen dripping after placing food on drying trays and before placing them on the dehydrator base, tap the tray firmly downward on a towel laid on the counter top a few times to remove excess moisture.

VEGETABLE DEHYDRATION

Dried vegetables are every bit as flavorful and versatile as dried fruits. With dried vegetables you can make delicious soups, stews, casseroles and more. Basically, anytime you would use fresh vegetables you can use dehydrated vegetables. Before preparing and dehydrating your chosen vegetables, always wash them in cold water. A certain amount of coring, slicing, peeling or shredding is required. A food processor can be a handy tool when processing vegetables as it takes seconds to slice up a large batch to be ready for the dehydrator.

Be creative when drying vegetables. Placing vegetables in diluted lemon juice or similar flavorings for approximately 2 minutes will add a hint of flavor to such vegetables as green beans and asparagus.

Pretreatment of Vegetables

For the most part, vegetables need little in the way of special treatment for dehydration, although there are some exceptions. Here are some preparation guidelines that will help you get the most from your dried vegetables. A few vegetables, such as onions, garlic, peppers, tomatoes and mushrooms can be dried and reconstituted successfully without pretreatment. In general if vegetables must be steamed or blanched for freezing they must be treated for drying.

With the above-named exceptions in mind, most remaining vegetables will need to be steamed or blanched before drying. Many vegetables have enzymes that help the food ripen. Leaving these enzymes active in the food will cause them to continue to bring about changes in flavor and aroma which can be undesirable. Although untreated vegetables which are dehydrated can still be good for as long as three to four months, heat-treated vegetables reconstitute in less time, keep longer, and generally retain more flavor when reconstituted.

Steaming

Steaming is the best method of pretreatment. Place a single layer of chopped or sliced vegetables in a colander or steam basket. Shredded vegetables can be 1.2 cm deep in the colander or basket. Set vegetables in a pot above a small amount of boiling water and cover. Water should not touch the vegetables. Begin timing immediately. When ready to remove, vegetables should be barely tender. Drop in a bowl of cold water to stop cooking and for food to retain its color. Pat dry and spread on trays to dehydrate.

Blanching

Blanching is recommended for green beans, cauliflower, broccoli, asparagus, potatoes and peas. Since these vegetables are often used in soups or stews, blanching will ensure that they retain a desirable color. To blanch, place prepared vegetables in a pot of boiling water for 3 to 5 minutes only. Strain and pat dry and place vegetables in the dehydrator.

Blanching is faster than steaming but many nutrients are lost in the blanching water. lt is not recommended for chopped or shredded vegetables, which would easily overcook during blanching. To blanch sliced vegetables, drop the prepared vegetable into a large pot of boiling water. Do not add more than 1 cup (200 ml) food per quart of boiling water. Begin timing immediately. For timing, follow standard freezing directions. Timing is approximately one-third to one-half that of steaming or until vegetables are barely tender.

FRUIT DEHYDRATION

Dried fruit is a superb food treat. Try it plain as fruit leather, or in ice cream cobblers and pies. it is hard to imagine a better tasting more nutritious snack than dried fruit. Dried fruit is naturally sweet, has no preservatives, and is inexpensive.

Your food dehydrator makes drying fruit easy. With all fruits, it is best to wash them before beginning. After that, most fruits just need halving, coring or pitting and slicing before placing them in the dehydrator.

You do not have to pretreat fruits to get good results, but some fruits, such as apples, pears, peaches, apricots and bananas tend to darken somewhat with drying or storage beyond six to seven months. Although still edible when darkened, they tend to not appear as tempting to the palate. If you do not mind the change in color of your dried fruit, there is no need to pretreat. Fruits like bananas turn brown without pretreatment, but at the same time they become very sweet and bursting with pure banana flavor by simply slicing and placing directly into the dehydrator. For drying times of fruits, refer to the Fruit Preparation Table.

To prevent fruits from darkening, fruit pieces can be dipped in solutions of lemon pineapple, or orange juice, or ascorbic acid prior to dehydration Dip the fruit in the solution for two minutes. Drain on paper towels and place in drying trays.

Lemon, Pineapple or Orange Juice

Fresh or bottled lemon, pineapple or orange juices are the best because of their natural sweetness. Pineapple and orange juice can be used full strength or diluted to taste. If you use lemon juice, it is best to dilute it with 1 part juice to 8 parts water and soak the fruit pieces for two minutes. Be aware that the taste of these juices can overpower the taste of the fruit being dried and may not always prevent discoloration of food. Experiment with the dilution and soaking times to suit your taste.

Ascorbic Acid

Crystalline ascorbic acid or products with ascorbic acid made for preserving fruits for canning may be obtained from drug stores or from stores selling canning supplies. Most grocery stores sell it with their canning supplies as well. Mix 1 tablespoon in four cups of water and soak the fruit for about two minutes. Like lemon juice, the taste can be quite overpowering so experiment with concentrations and soaking times.

MAKING FRUIT LEATHER

Sometimes referred to as Fruit Roll-Ups, Fruit Strips or Fruit Jerky, fruit that is pureed and dried in thin sheets becomes a tasty, chewy, candy-like snack we will call fruit leather. You have probably sampled the commercial versions from the market, but once youve tasted it made fresh at home with quality fruit, youll never go back to store bought! Fruit leather is a good way to make use of leftover or overripe fruit that might otherwise be discarded.

Making fruit leather is very easy. Start by thoroughly washing the fruit in cold water and remove any stems or leaves left on the fruit. Remove the peel, skin, pits, or seeds as necessary. Then just puree the fruit or fruit combination of your choice, and add just enough liquid to the blender to make a smooth thick puree. Honey, fruit juice or water can be used but dont make the mixture too thin or it wont stay put on the dehydrator shelf. With fruits that have a high moisture level, little or no liquid needs be added at all.

Since you are the cook, you get to taste the puree as you are making it. lt is not only your privilege but an important part of the process, because if the puree tastes good, the leather will taste even better! Remember that the flavors and sweetness will concentrate when the leather is dry, so do not make it too sweet!

lt is best to use a fruit leather sheet designed for this purpose, but if not available, you can line one half of each drying tray with plastic wrap. To maintain adequate circulation, only half of each tray should be covered. If using more than one tray, place the plastic on alternate halves of the trays in the stack. Remember that the trays only go in one way, so stack the trays properly on the counter before lining them to assure proper placement of the plastic wrap.

When drying sticky purees (bananas, for instance) spray a small amount of vegetable oil spray on the fruit leather sheet or plastic wrap. After all fruit leather sheets are filled, stack the drying trays atop the base. Dehydrate until the fruit puree is the texture of leather. lt should be easy to peel off of the fruit leather sheet. Wrap in plastic wrap and store at room temperature. Spices, chopped nuts or coconut may be added to the puree for extra flavor. For more variation, puree several types of fruit together

Feel free to experiment with your recipes. Single fruit flavors will work just fine, but there are lots of various fruit combinations that combine to make flavorful snacks. These include:

• Strawberry-Banana
• Honey-Cranberry-
• Strawberries-Rhubarb Orange
• Pineapple-Peach
• Pineapple-Orang
• Apple-Cinnamon
• Pineapple-Apricot
• Raspberry-Apple
• Raspberry-BananaCoconut
• Mixed Berry
• Apple-Blueberry

MEAT AND FISH DEHYDRATION

Dried meats are best when made for upcoming camping and backpacking trips. When reconstituted they yield a tasty meat, somewhat like freshly cooked meat.

Note: Except for jerky, cooking of all meats and fish before drying is required to ensure safety. Do not store dried meat, fish or poultry longer than two months.

Use only very lean meats and cut away as much fat as possible. Meat should be marinated before drying to add flavor and also to tenderize it. The marinade should contain salt, which helps extract water from the meat and also helps preserve it, but it should not have any oil. Most marinades contain some sort of acid (like tomato sauce or vinegar) because the acid breaks down the fibers making the meat more tender.

Slicing meat while partially frozen will be easier, especially if you want very thin slices. A food processor or a specialized meat slicer can do a great job. You can also tell your butcher that you are making dried meat or jerky and they will be glad to slice it thinly for you.

When drying meat or game for stews, soups, etc., remember that these types of meats must be cooked prior to drying. Cook, cut into small cubes and place in the dehydrator. Dry until all moisture has been removed, approximately 2 to 8 hours. When ready to use in your favorite stew, simply rehydrate by soaking in water or broth for at least 11/2 hours, or until tender and about the size they were before dehydrating.

Beef: Choose lean cuts. Beef flank steak, round or rump are better than chuck or rib.

Poultry: All poultry MUST be cooked before drying. Steaming or roasting are the best methods. Chicken breasts are leaner than dark meat.

Fish: A good idea is to steam the fish before dehydrating or, if you choose to bake it, preheat your conventional oven to 100°C and bake for 20 minutes or until fish is flaky. When drying fish, sole and flounder are good choices.

MAKING BEEF JERKY

Dehydrating meat without prior cooking will produce the rigid chewy style of meat known as jerky. lt is one of the oldest known forms of meat preservation. Because jerked meat is made without cooking the meat first, it is important to start with quality meat, and to have a clean and sanitary work area. Also, be sure to thoroughly cleanse the work surfaces when done. Remember that jerky is the only meat to be placed uncooked in the dehydrator.

• As with nearly all foods, it is important to start with a quality cut of meat. Select a lean flank or round steak about 2.5-3.5 cm thick. Trim off all fat and connective tissue. Fat hampers the ability of the meat to dry, and the connective tissue will make for a tough jerky to chew.
• For easier cutting, place meat in the freezer for about 30 minutes to partially freeze. Then turn it over and freeze for an additional 15 minutes. Cut across the grain into strips about 0.3 cm thick.
• Marinate the strips for at least 3 hours, or even overnight. This gives the meat a unique flavor and at the same time tenderizes the meat. Increase the marinating time for a stronger flavored jerky.
• Meat may be seasoned with salt, pepper, garlic or onion powder, or other spices. Because flavors intensify during dehydration, use salt sparingly! There are lots of jerky recipes available. Try them or create your own unique flavor!
• Drain marinated strips on paper towels, and place the strips on drying trays (remember to protect the dehydrator from dripping foods as described earlier in this manual). Dehydrate until strips are quite dry, and stiff to bending but can be bent without breaking This will take from 6 to 16 hours. Unlike other dried meats, jerky should be slightly chewy but not brittle.

Note: Remember that keeping a sanltarywork aru Is crucial. Be sure to wash all work surfaces and your hands before handling the meat, and wash your hands after touching any other object or surface before handling meat again.

FLOWER AND HERB DEHYDRATION

Flowers: The flowers should be picked after the dew has dried and before the evening dampness. Flowers should be dried as quickly and as soon as possible after picking. Discard any damaged or brown leaves. Place in trays without overlapping. Drying times will vary depending upon size and type of flower. Dry for approximately 2 to 36 hours.

Herbs: Rinse and shake off excess water. Pat dry. Remove dead or discolored leaves. If using seed, pick when pods have changed color. You should leave herbs on the stem and remove when drying has been completed Spread herbs loosely on tray. Drying times will vary according to size and type. Dry for approximately 2 to 6 hours.

STORING DRIED FOODS

Once food is properly dried, it is important to store it properly for best results. By following these storage techniques, your food will stay fresh and ready to use for the longest time possible.

Containers

Any container which is clean, airtight, and moisture-proof is suitable for storage. Heavy, zippered plastic bags or heat sealing cooking bags are excellent. Fill each bag as much as possible and squeeze out excess air. Filled bags may be placed in metal cans with lids (shortening or coffee cans are good) to keep out insects. Glass jars with tight-fitting lids can be used with or without plastic bags. Quality plastic containers with tight-fitting lids are good but they must be airtight. Do not use paper or cloth bags, lightweight plastic bags, bread wrappers, or any container without a tight- fitting lid.

General Food Storage Tips

• Wait until food is cooled off completely before storing.
• Heat and light will cause food to deteriorate. Keep food in a dry, cool, and dark place.
• Remove all the air you possibly can from the storage container and close tightly.
• Ideal storage temperature is 15°C or lower.
• Never store food directly in a metal container. Avoid containers that breathe or have a weak seal.
• Check the contents of your dehydrated food for moisture during the weeks following dehydration. If there is moisture inside, you should dehydrate the contents for a longer time
• For best quality, dried fruits and vegetables should not be kept for more than 1 year.
• Dehydrate your produce in the summer when it is at optimum freshness and replace it annually.
• Dried meats, game, poultry and fish should be stored for no more than 3 months if kept in the refrigerator, and no more than 1 year if kept in the freezer.
• Vacuum sealing can help to extend storage life by several months, if food has been properly and thoroughly dried.

Location

Cool, dark and dry are the keys to maintaining the quality of dried food. Shelves near a window may need to be covered to keep out light. Glass jars or plastic containers should be placed in a paper bag or in a closed cabinet. Cement walls and floors are often damp and cold. Therefore, dried food containers should not be placed directly on the floor, or touching a basement or cellar wall as this can cause condensation in the container. Do not store dried food near items with a strong odor, such as varnish, paint remover or kerosene.

Length of Storage

Dried fruits and vegetables should not be stored longer than one year. Plan to use all dried meats, fish, poultry or jerky within a month or two. Label dried foods, and rotate on a first-dried first-to-be-used basis. Check dried foods periodically. If the food seems more moist than when packed, moisture is getting into the container. Mold indicates the food was not properly dried before being stored. Destroy moldy food.

TIPS ON RECONSTITUTION

Dehydration is the process of removing moisture from food. Reconstitution is the replacement of that moisture to bring the food back to its natural state. Although some dried foods such as fruit are excellent in their dehydrated state, you will often want to reconstitute other dried foods before eating them. Here are some tips on reconstitution:

Just add Water

• For chopped or shredded vegetables, and for fruits to be used in cookies, no reconstitution is usually needed. lf the pieces are quite crisp and dry you can try sprinkling with 1 tablespoon of water per cup of dried food.
• For vegetables and fruits to be used in souffles, pies, quick breads, doughs or batter, use 2 parts water to 3 parts (by volume) dried food.
• For vegetables and fruits which will be cooked in liquid such as vegetable side dishes, fruit toppings, and compotes, use 1 to 11/2 parts water to 1 part dried food. Extra liquid may be required for proper cooking.

Other Reconstitution Tips

• If you drain reconstituted foods, save the liquid. This liquid has great nutritional value. Freeze this liquid for later use in soups, leathers, pies or compotes.
• There is no need to reconstitute ahead of time when making soups. Dried vegetables can be added directly to the soup about one hour before serving.
• Do not add spices, salt, bouillon cubes or tomato products until vegetables are reconstituted and cooked. These items considerably hinder rehydration.
• Some foods take longer to reconstitute than others. carrots and beans require more time than green peas or potatoes. A rule of thumb: those that take the longest to dehydrate will take the longest to reconstitute.
• Try not to use more liquid than necessary for reconstitution because nutrients will be drained away with the excess water. Place dehydrated food in a container and use just enough water to cover the food. Add more water later as needed to replace what the food absorbs.

PREPARATION AND DRYING TIMES

Meat Preparation Table (Set temperature from 63-68°C)

Fruit Preparation Table (Set temperature: 57°C)

hours
Cherries| Pitting is optional, or pit when 50% dry.| pliable| 8-34 hours
Cranberries| Chop or leave whole.| pliable| 6-26 hours
Dates| Pit and slice.| leathery| 6-26 hours
Figs| Slice.| leathery| 6-26 hours
Grapes| Leave whole.| pliable| 8-38 hours
Nectarines| Cut in half, dry with skin side down. Pit when 50% dry.| pliable| 8-26 hours
Orange Rind| Peel in long strips.| brittle| 8-16 hours.
Peaches| Pit when 50% dry. Halve or quarter with cut side up.| pliable| 10-34 hours
Pears| Peel and slice.| pliable| 8-30 hours

Vegetable Preparation Table (Set temperature: 52°C)

hours
Aspargus| Cut into 2.5 cm pieces. Tips yield better product.| brittle| 6-14 hours
Beans| Cut and steam blanch until translucent.| brittle| 8-26 hours
Beets| Blanch, cool, remove tops and roots. Slice.| brittle| 8-26 hours
Brussel Sprouts| Cut sprouts from stalk. Cut in half lengthwise.| crispy| 8-30 hours
Broccoli| Trim and cut. Steam until tender, about 3 to 5 min.| brittle| 6-20 hours
Cabbage| Trim and cut into 0,3 cm strips. Cut core into 0,6 cm strips.| leathery| 6-14 hours
Carrots| Steam until tender. Shred or cut into slices.| leathery| 6-12 hours
Cauliflower| Steam blanch until tender. Trim and cut.| leathery| 6-16 hours
Celery| Cut stalks into 0.6 cm slices.| brittle| 6-14 hours
Chives| Chop.| brittle| 6-10 hours
Cucumber| Pare and cut into 1.2 cm inch slices.| leathery| 6-18 hours
Eggplant| Trim and slice 0.6-1.2 cm thick.| brittle| 6-18 hours
Garlic| Remove skin from clove and slice.| brittle| 6-16 hours
Hot Peppers| Dry whole.| leathery| 6-14 hours
Mushrooms| Slice, chop, or dry whole.| leathery| 6-14 hours
Onions| Slice thinly or chop.| brittle| 8-14 hours
Peas| Shell and blanch for 3 to 5 minutes.| brittle| 8-14 hours
Peppers| Cut into 0.6 cm strips or rings. Remove seeds.| brittle| 4-14 hours
Potatoes| Slice, dice or cut. Steam blanch 8 to 10 min.| brittle| 6-18 hours
Rhuburb| Remove outer skin and cut into 0.5 cm wide pieces.| dry| 6-38 hours
Spinach| Steam blanch until wilted, but not soggy.| brittle| 6-16 hours
Tomatoes| Remove skin. Cut in halves or slices.| leathery| 6-24 hours
Zucchini| Slice into 0.6 cm pieces.| brittle| 6-18 hours

CLEANING AND CARE

Note: Before cleaning or servicing the dehydrator, make sure that the power plug is disconnected and the power switch is set to OFF.

• Clean the slots and the inside of the housing before using the dryer for the first time and after each use.

• Turn the power switch and the timer knob to the OFF position. Unplug the power cord from the wall outlet.

• Allow the dryer to cool completely before cleaning.

• Remove the racks from the dryer.

• Wipe the drying cabinet with a damp sponge or washcloth (inside and
  outside). Be careful, the edges can be sharp! Do not splash water on the heating element. Water can damage the electrical components and increases the risk of electric shock. Do not immerse the unit in water

• Clean the shelves of the dehydrating device with warm, soapy water. Rinse with clear water and dry immediately.

TROUBLESHOOTING

unevenly, making drying incomplete. Dried foods that have been stored at room temperature for too long after cooling have reabsorbed moisture.| Test the foods for dryness before taking them out of the dehydrator. Cut food evenly. Cool quickly and pack immediately.
Mold on food| Incomplete drying. Foods that have not been checked for moisture content within a week. Storage container not airtight. Storage temperature too warm/humidity in food. The tray may have hardened, i.e. the food was dried at too high a temperature and the food was dried on the outside but not completely dried inside.| Test several pieces of food for dryness. Check the storage container for moisture within 1 week and dry the food again if necessary. Use airtight containers for storage. Store food in cool areas that have a temperature of 21°C or lower. Dry food at appropriate temperatures / use the drying instructions as a guide.
Brown stains on vegetables| Too high drying temperature used. The vegetables were dried too much.| Dry food at appropriate temperatures / use the drying instructions as a guide. Check food regularly for dryness.
Food sticks to the drawers| The food was not turned around.| After one hour of drying, use a spatula and turn the food over.

DISPOSAL CONSIDERATIONS

If there is a legal regulation for the disposal of electrical and electronic devices in your country, this symbol on the product or on the packaging indicates that this product must not be disposed of with household waste. Instead, it must be taken to a collection point for the recycling of electrical and electronic equipment. By disposing of it in accordance with the rules, you are protecting the environment and the health of your fellow human beings from negative consequences. For information about the recycling and disposal of this product, please contact your local authority or your household waste disposal service.

MANUFACTURER & IMPORTER (UK)

Manufacturer:
Chal-Tec GmbH, Wallstrasse 16, 10179 Berlin, Germany.

I mporter for Great Britain:
Chal-Tec UK limited
Unit 6 Riverside Business Centre
Brighton Road
Shoreham-by-Sea
BN43 6RE
United Kingdom

References

• Klarstein | Your home. Your kitchen. Your style.

Read User Manual Online (PDF format)

Download This Manual (PDF format)

Download this manual  >>