eta 4433173 Vital Air Electric Hot-Air Food Dryer Instruction Manual

4433173 Vital Air Electric Hot-Air Food Dryer
Instruction Manual

INSTRUCTIONS FOR USE

Drying is one of the oldest methods of food conservation. Most common kinds of fruit, vegetables, forest berries, and meat are processed by drying. In this way, you can process even small fruits (e.g. currants, gooseberries, strawberries). You can also dry herbs, flowers, or leaves perfectly in the dryer will keep their healing properties and their original color. It dries mushrooms very well and quickly and they keep their color, taste, and flavor. Unlike common long-term preservation of food (e.g. conservation,  freezing), up to 80 % of vitamins, minerals,s, and trace elements are preserved and aromatic substances are concentrated, which makes dried food more tasteful. The best way to be successful is to use these instructions for use as a guide and then change the drying technique according to your previous results. It is useful to make notes about the activity and the results. Records of the amount of food before and after drying, the time of drying, the result of drying, etc. can be useful information for reaching the good quality of dried food.

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 corresponds 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 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 the 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 the whole time preparing meals!

• Do not use the appliance for heating a room!

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

• 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!

• 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 into the water. In this case, take the appliance to a special service to check its safety and proper function.

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

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

• The appliance is intended for home use and similar (in shops. offices and similar workplaces, in 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 the supply cord!

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

• It is not intended for outdoor use.

• Do not place any objects on the appliance.

• Do not use sharp tools inside the drier.

• To prevent the appliance from overheating. do not place it in a corner or against a

• The appliance must not be used in damp or wet environments 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 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 insufficient distance from heat sources (e.g. heater, stove. cooker, oven, grill), flammable objects (e.g. curtains, drapes, etc.), and wet surfaces (e.g. sinks, washbasins. etc.).

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

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

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

• 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 ). If impurities are sucked and settled inside the appliance, clean it (see par. IV. MAINTENANCE).

• The product is equipped with a safety fuse that protects it against overheating.

• 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 worktop. 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 by sharp or hot objects, or 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 the safety and proper function of the appliance, use only original spare parts and accessories approved by the manufacturer.

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

• 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.

• 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.

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 a sufficient amount of steam. The drive unit sucks air that is heated evenly to the set temperature and then it blows it by slight pressure to the dryer through the food dryer. Heated air is spread in individual drying levels and it removes humidity from food. Air soaked with humidity is led through all meshes and it goes out through holes in the cover. The electrical thermostat in the drier is specially set to allow desirable temperature fluctuation. At higher temperatures, the food surface quickly warms up and dries out. When the air temperature drops, the moisture from inside the food goes up toward the dry food surface. Such air temperature fluctuation also helps maintain the constant temperature of the food during the entire drying process.
Before the lapse of time, all you have to do is to control food only visually and by touching.

A – hot-air food dryer
A1 – control panel
A3 – door
B – drying meshes (10 pcs)
B1 – drying tray (2 pcs)
A3 – hot air output
A4 – supply cord

Control panel

button = to switch the drier on and off.
button = to set the Fast program (for very quick drying 70 °C/10 hours) or program Raw food preparation (45 °C/24 hours).
button = to set the Keep Warm program (35 °C/24 hours) on and off.
button = to set the required time (in 30 minutes sequences) or temperature (35-70 °C, in 5 °C sequences), (upward).
button = to set the required time (in 30 minutes sequences) or temperature (70-35 °C, in 5 °C sequences), (downward).
buttons = to set the drying time and temperature.

Note
If any button is pressed, you will hear a signal sound.

1. Connect the appliance to the mains. You will hear a signal sound and the display and button backlight will come on (standby mode OFF).
2. Press the button to go temperature setting.
3. Press the buttons or repeatedly or hold them to set the required temperature at °C.
4. Press the button to confirm the temperature.
5. Press the button to go hours setting.
6. Press the buttons or repeatedly or hold them to set the required time in hours.
7. Press the button to confirm (the set values are permanently displayed on the display) and the drier will start operating.

During operation, the drying process phases are displayed, i.e. the value of the set time gradually decreases.

Caution

• The initial settings is time 10:00 hours, and temperature 50 °C.
• If any unusual characters appear on the display, disconnect the appliance from the electric power and reconnect it.
• Depending on the set temperature, the thermostat will work in a cycle during the drying process, which is indicated by the typical sound (click). This is absolutely normal and does not constitute a reason for complaint.

PREPARATION AND USE

Remove all the packing material, and take out the dryer and the accessories. Remove all possible adhesion foils, stick-on labels, or paper from the appliance.
Before the first use, let the appliance switch on without any food for 10 minutes. Then wash the meshes in warm water with some detergent, wash thoroughly with clean water and wipe it dry, or let it dry. The appliance is now ready for use. Place the assembled appliance on a flat, steady, smooth, and clean surface at a height of at least 85 cm, out of the reach of children (see sec. I. SAFETY WARNINGS). Leave enough space to ensure sufficient ventilation. Plug the power cord A4 connector to an electric socket. Leave enough space to ensure sufficient ventilation. Make sure that the power supply cord is not damaged and that it is not led underneath the appliance or over any sharp or hot surfaces. The socket must be readily accessible so that the appliance could be easily disconnected from the mains in case of danger. Open door A2 and move out the sieves B.  Put food pieces evenly on the individual sieves so that they will not overlap each other, just touch one another. Slide the sieves back inside the drier and close the door by pushing them gently. Set the required time and temperature or a program Fast / Raw on the control panel A1 using the respective buttons, and then switch on the drier. When the time set elapses, the appliance will turn off automatically (you will hear a signal sound, and “OFF” will appear on the display). The appliance operation can be switched off at any time by pressing the button. Unplug the appliance from the mains after use.

Advice for drying

• If the temperature is too high, the food may become “cemented”, which means that they are dry on its surface, but still humid inside. If the temperature is too low, the drying time is longer, and electric power consumption is 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 a 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 into 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 the 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 will prevent excessive dripping of juices from dried fruit. In the case of juicy food, we recommend using drying tray B1 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; do not cut herbs. Leaf herbs have to be turned during drying to prevent the sticking of leaves. When herbs are dried for a long time, their flavor 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 B1 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, and 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 the meat’s 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 the 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: The 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 (see the table below). 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 the 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 number 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 the professional literature.

Blanching
Enzymes in fruit and vegetables are responsible for changes in flavor and color. Then the changes will continue in drying and storing if dried food is not treated in advance so that the activity of the enzymes is slowed down. In some kinds of vegetables or fruit, we recommend blanching or soaking before drying. Blanching (enzymes deactivation) is used to eliminate disturbance of look and taste by cooking vegetables for a short time in the 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 the 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 in a  solution of pineapple or lemon juice (one tablespoon of juice/0.25 L of water, see the table). Immerse the raw food for 10 minutes 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, and orange juice. You can also try your own tasteful solution for soaking. You can also use a salt solution r fruit syrup or ascorbic acid and sodium bisulfite, where appropriate. When using the said substance, please observe the instruction provided on the packaging. Fruit like plums, grapes, cherries, and sour cherries can be soaked in water so that the skin cracks, which will speed up dehumidification during drying. You can use an electrical steam pot for the aforementioned.

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.

Dough rising
Set the thermostat to 45 °C and let the appliance preheat. Insert a sieve inside the lower part of the drier, and put the container with the prepared dough in the sieve. Cover the dough container with a clean flax dishtowel to prevent the dough from drying. Now let the dough rise for 1/2 – 2 hours. After the rising is finished, continue according to your recipe.

Pasta
Put the produced fresh pasta on the sieves in a single layer. Dry 2 – 4 hours at 50 °C.
Store the dry pasta in airtight containers.

Recommended recipe:

Add 1 egg (about 50-60 ml), 1/2-1 spoon of oil, and 1/2-1 spoon of water per every 110 g of dough (00 – plain wheat flour, or T400 – medium-ground premium wheat flour).  If the mixture is too dry, add a very small amount of water. The best results are achieved if you wrap the dough into kitchen foil and leave it to rest in the refrigerator overnight before processing. The recipe is just our recommendation and is not intended to limit your creativity in producing various pasta types. You may color the dough red, for example with tomato ketchup, or green with mixed spinach, however it is still necessary to observe the rule of 50 g of added ingredients per 110 g of flour. 50 g equals 1 egg. For example,  for a batch of 330 g of flour and 50 g of spinach, only add 2 eggs, 2 spoons of oil, and 2 spoons of water.

Yogurt
The ideal is to use homemade cow milk or goat milk, or BIO milk as the base for any homemade yogurt. Mix 0.2 l of condensed milk with one liter of milk, then heat up the mixture to the temperature of at least 70 °C (fresh milk should be boiled), then let it cool down to 45 °C. Thoroughly mix a yogurt culture with a small amount of milk – use about 25 ml of pure white yogurt containing live yogurt culture per liter of milk. Pour the perfectly mixed culture into the rest of the milk, and stir. Pour the mixture into suitable containers and cover with lids. Then put the containers on the drier sieve heated to 45 °C. Yogurt production takes about 4 – 8 hours, depending on the quantity and quality of the used culture. When the yogurt is ready (i.e. it has become denser), store it in a refrigerator, where it can maintain good quality for up to 5 days.

Caution
The longer the preparation process, the sourer is the yoghurt. Do not interrupt the process, do not open the dryer door when unnecessary, and do not remove lids from containers.

RAW
The best method to preserve live enzymes and to prevent perish or reproduction of bacteria.
Nuts and almonds raw food sticks:

• 250 g (1 cup) almonds
• 125 g (1/2 cup) cashew
• 125 g (1/2 cup) dried cranberries
• 3 dried dates
• 1 spoon of lecithin
• 2 spoons of agave syrup

Preparation steps
Put the raw foods in the food processor and blend them into a coarse compact mass, where pieces of ingredients are still visible. Create sticks 8 x 2 x 1 cm from the mass.
Dry for about 6 hours at the temperature of 45 °C at maximum.

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 the air humidity is very low the day you dry the food, the 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| Herbs,
Nuts| RAW
food| Yogurt| Dough
rising| Pasta| Vegetables| Fruits| Meat
Fish
---|---|---|---|---|---|---|---|---
Temperature (˚C)| 35 – 45| max. 45| max. 45| 45| 50| 50 – 55| 55 – 60| 70
Food| Water content (%)| Preparation| Blanching (min.)| Temperature (˚C)| Time of dehydrating
(hours)
---|---|---|---|---|---
artichoke| 87| clean, cut into halves| 5-10| 50| 12-18
beans (green)| 90| cut off both ends, cut crosswise| 3-4| 50| 9-12
peas| 88| | 2-3| 60| 5-8
cucumber| 95| cut to slices| –| 50| 4-8
kale/cabbage| 92| clean, cut to slices| 2-3| 50| 8-11
parsnip/carrot,beet| 88| cut askew| 2-3| 50| 6-11
cut to slices| –| 50| 9-12
bell pepper /chilies| 93| cut to strips| –| 55 – 60| 4-8
celery| 94| cut to slices| 2| 50| 3-10
onion / leek| 89| cut to slices| –| 50| 8-10
garlic| 88| separate to cloves, peel and
cut to slices| –| 35 – 40| 4-6
asparagus| –| cut to slices| –| 50| 6-8
parsley| 85| remove stems| –| 50| 5-9
tomatoes| 94| first heat up, then
peel and quarter| 30-45 sec.| 50| 5-9
pumpkins| 92| peel, cut into slices| –| 50| 10-14
mushrooms| –| cut to slices/halves| –| 50| 4-7
herbs| –| remove stems, do not pound| –| 45| 14-20
meat| –| cut to slices| –| 70| 4-12
fish| –| cut to slices| | 70| 5-14
corn| 70| peel| | 50| 7-10
broccoli| 90| clean, cut to slices| | 50| 10-14
eggplant| 95| clean, cut to slices| | 50| 4-8
potatoes| 80| peel, cut into slices| | 50| 7-13
zucchini| 80| peel, cut into slices| | 50| 7-11
pineapple| 86| peel, cut to slices| no| 60| 10-18
---|---|---|---|---|---
bananas| 65| peel, cut to slices| yes| 60| 6-13
peaches| 89| cut to slices /
quarters| yes| 60| 8-16
apricots| 85| cut to slices /
quarters| yes| 60| 21-29
oranges| 89| peel, cut to slices| no| 60| 16-19
tangerine| | cut to slices /
quarters| no| 60| 16-19
citrus fruit| –| skin in strips for
aroma| no| 60| 16-19
kiwi| | peel, cut to slices| no| 60| 8-15
watermelon| 81| peel, pit, cut to
slices| no| 60| 8-10
pears| 83| event. peel, cut to
slices/quarters| yes| 50 – 55| 8-16
Food| Water
content (%)| Preparation| Soaking| Temperature
(˚C)| Time of
dehydrating
(hours)
---|---|---|---|---|---
apples| 84| cut to slices /
quarters| yes| 60| 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| 60| 3-21
strawberries| 90| cut to slices,
possibly whole| no| 60| 7-15
blueberries| 83| whole| no| 50 – 55| 30
cranberries| 79| chop or leave
whole| no| 60| 10-15
grapes / raisins| 81| snick (best is the
kind without pits)| no| 60| 22-30
dates| 23| well ripe| no| 60| 11-19
figs| 78| halve| no| 60| 22-30
rhubarb| 90| cut to slices| no| 60| 6-10
Raw food (fish/crustacean)| Fat content (%)| Raw food (fish/crustacean)| Fat content (%)
---|---|---|---
brown trout •| 11,1| Shrimp| 1,6
mackerel •| 9,9| European sea bass| 1,6
salmon’| 9,3| Angler| 1,5
grass carp’| 7,2| Common sole| 1,4
rainbow trout •| 6,8| Ocean perch| 1,4
thin lip mullet •| 6,0| Flatfish| 1,4
catfish •| 5,2| European pollock| 1,3
shark •| 5,2| Roach| 1,3
tuna ‘| 5,1| Perch| 1,1
European plaice| 4,3| Snapper| 1,1
sea trout| 3,8| Grouper| 1,0
Greenland halibut| 3,5| Codfish| 0,5
herring| 2,8| Alaska pollock| 0,5
meager| 2,5| Black scorpionfish| 0,2
smelt| 2,0| * Meat not suitable for drying

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 nutritional value of the food. Caution: In the first five minutes, do not add any salt, sugar or spices in the water. These substances would prevent the absorption process. 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). You can use an electrical steam pot for the aforementioned.

Fruit
It can be consumed in a 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 the 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 besides 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 aluminum foil) for a long time, or in various properly sealed containers and boxes intended for storing food. Please mark the dried food with their production date. 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 them 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. If any food seems wet, put them on sieves and dry once again. Use all the contents immediately after opening if possible. Check stored dried food at least once a month. When 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.

MAINTENANCE

Turn off the appliance and unplug the fork of the supply cord it from the mains socket before handling! Let the drier cool off before cleaning! Do not use any rough and abrasive cleaning agents! Clean only the surface (wipe the dust and such). Use a soft damp cloth to remove old dust or other dirt. Cleaning dust and dirt settled inside the appliance may be done by vacuuming or by blowing. Wash the screens immediately after use in hot water with soap, rinse them with clean water and let dry. Do not use the dishwasher. Some foods may discolor the screens. However, this has 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.

ENVIRONMENTAL PROTECTION

If the dimensions allow, there are labels of materials used for the production of packing, components, and accessories as well as their recycling on all parts. The symbols specified on the product or in the accompanying documentation mean that the used electrical or electronic products must not be disposed of together with municipal waste. For their proper disposal, hand them over at special collection places where they will be accepted free of charge. Suitable disposal of the product can help to maintain valuable natural resources and to prevent possible negative impacts on the environment and human health, which could be the possible consequences of improper waste disposal. Ask for more details at the local authorities or at the nearest collection site. Fines can be imposed. for improper disposal of this type of waste in agreement with the national regulations. If the appliance is to be put out of operation for good, after disconnecting it from the power supply we recommend cutting off the power cord and thus it will not be possible to use the appliance again.

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 the expiration of the right to warranty repair!

TECHNICAL DATA

The manufacturer reserves the right to change the technical specifications and accessories for the respective models.

WARNINGS AND SYMBOLS USED ON THE APPLIANCE, PACKAGING, OR IN THE INSTRUCTIONS MANUAL:

DO NOT COVER. HOUSEHOLD USE ONLY. DO NOT IMMERSE IN WATER OR OTHER LIQUIDS.

TO AVOID THE 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.

The symbol indicates a WARNING.

The symbol material is designed for contact with food

© DATE 20/12/2020

References

• AEG Hausgeräte | Setzen Sie auf Qualität | AEG
• Úvod - Envidom
• ETA - tady je doma
• ETA - tu je doma

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