marta MT-FD1891A Electric Food Dryer User Manual
- July 20, 2024
- MARTA
Table of Contents
Marta MT-FD1891A Electric Food Dryer
Overview
Real set of the appliance could be different from listed in the User manual. Check once buy.
- Trays
- Control Panel
- Housing
- Warm button
- MAX temperature boost button
- Display
- Settings button
- Value adjusting buttons
- Mode select button
- Mode indicators
- Power button
IMPORTANT SAFEGUARDS
- Read this manual carefully before using the appliance and save it for future reference.
- Before the first use, check the device specifications and the power supply in your network.
- Do not use the multi-purpose socket used in conjunction with other electrical appliances.
- Use only for domestic purposes according to the instruction manual. It is not intended for industrial use.
- For indoor use only.
- Do not use with damaged cord, plug or other injuries.
- Keep the power cord away from sharp edges and hot surfaces.
- Do not pull the cord. Always take the socket. Do not reel the cord around the device housing.
- Never attempt to dissemble and repair the item by yourself. If you encounter problems, please contact the nearest customer service center.
- Using accessories or replacement parts that are not recommended or sold by the manufacturer may cause damage to the item.
- Always unplug the item and let it cool down before cleaning and removing parts. Keep unplugged when not in use.
- To avoid electric shock and fire, do not immerse in water or other liquids. If this occurs, immediately unplug it and contact service center for inspection.
- Do not place drying trays containing products dripping with water on the heat-and ventilation unit.
- This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
- This product is a wind circulation heating products, at the bottom of the work in products, products are forbidden to have any foreign body of inlets can jam products, otherwise it will cause the product direct damage or danger.
- It is strictly prohibited to mobile products in the product work. It is forbidden to keep out cover ventilation products work.
- Use and store the drier away from sources of heat (e.g. kitchen stove). It is forbidden to expose the drier to temperature higher than 90°С.
- Before disconnecting the dryer from the power supply, turn it off by pressing and holding ON/TIME
- Do not work with the appliance longer than 48 hours running.
IT IS NECESSARY to put heat-resistant material under the appliance during using it or put the appliance onto the heat-resistant surface.
BEFORE FIRST USE
Wash the drying trays and the lid in warm soapy water.
Clean the heating and ventilation with a damp cloth and wipe dry.
Dry all parts thoroughly after cleaning.
Temperature mode advices:
- Herbs 40°
- Yoghurt/Proving 40°
- Mushrooms 50-60°
- Vegetables 50-60°
- Fruit 55-70°
- Meat, Fish 65-70°
- Marmalade 70°
Put dried products into a container/package for keeping food and put it into a
freezer.
NOTE: For even drying result, it is recommended to change the position of
trays from time to time during operation.
ADITIONAL INSTRUCTION:
- Wash products before putting in the appliance.
- Do not put wet products into appliance, rub it dry.
- ATTENTION! Do not put sections with products if there is water in it.
- Cut off the spoiled parts of products. Slice the products in such a way to situate it freely between the sections.
- The duration of drying products depends on the thickness of pieces into which it is sliced etc.
- Some of the fruit can be covered by its natural protective layer and that is why the duration of drying may increase. To avoid this matter it is better to boil products for about 1-2 minutes and than put it to cold water and rug after that.
- NEED TO KNOW! THE DURATION OF DRYING STATED IN THIS INSTRUCTION IS APPROXIMATE. The duration of drying depends on the temperature and humidity of the room the level of humidity of products, thickness of the pieces etc.
DRYING FRUIT
Wash the fruit.
Take out the pit and cut off the spoiled parts.
Slice into pieces which you can place freely between the sections.
You can put the fruit down to natural lemon or pine apple juice not to let
them fade If you want your fruit to smell pleasantly, you can add cinnamon or
coconut swift.
DRYING VEGETABLES
Wash the vegetables.
Take out the pit and cut off the spoiled parts.
Slice into pieces which you can place freely between the sections. It is
better to boil vegetables for about 1-5minutes and than put it to cold water
and than rug dry.
STORAGE OF DRYED FRUIT
Containers for storage of the dried products should be clean and dry.
For better storage of dried fruit use glass containers with metal lids and put
it into a dark dry place where the temperature should be 5-20 degrees. During
first week after drying it is better to check if it is any moisture in
container. If yes, it means that products are not dried well and you should
dry it again.
ATTENTION! Do not place hot place hot and even warm products into containers
for its further storage
TABLE OF PREPARING THE FRUITS FOR DRYING
Name| Preparing| Condition after drying| Duration of
drying
---|---|---|---
Apricot| Slice it and take out the pit| Soft| 13-28
Orange peel| Cut it to long stripes| Fragile| 8-16
Pine apple (fresh）| Peel it and slice into pieces or square parts| Hard| 6-36
Pine apple (tinned）| Pour out the juice and dry it| Soft| 6-36
Banana| Peel it and slice to round pieces（3 4 mm thickness）| Crispy| 8-38
Grapes| No need to cut it| Soft| 8-38
Cherry| It is not necessary to take out the pit (you can take it out when
cherry is half dried）| Hard| 8-26
Pear| Peel it and slice| Soft| 8-30
Fig| Slice it| Hard| 6-26
Cranberry| No need to cut| Soft| 6-26
Peach| Cut into 2pieces and take out the pit when the fruit is half-dried|
Soft| 10-34
Date-fruit| Take out the pit and slice| Hard| 6-26
Apple| Peel it. Take out the heart, slice it into round pieces or segments|
Soft| 4-15
NOTI C E: 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 ito 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| Crispy| 4-14
Piquant pepper| No need to cut it| Hard| 8-14
Parsley| Put the leafs into sections| Crispy| 2-10
Tomato| Peel it. Cut it into pieces or into round pieces.| Hard| 8-24
Rhubarb| Peel it and slice it into pieces(3mm thickness)| Loss of humidity in
a vegetable| 8-38
Beetroot| Boil it ,let it cool down .cut off the roots and the tops. Slice it
to round pieces.| Crispy| 8-26
Celery| Slice it into pieces(6mm thickness)| Crispy| 6-14
Spring onion| Shred it| Crispy| 6-10
Asparagus| Slice it into pieces(2.5mm thickness)| Crispy| 6-14
Garlic| Peel it and slice into round pieces| Crispy| 6-16
Spinach| Boil till it becomes fade| Crispy| 6-16
NOTICE: Time and ways of preliminary processing which are described in
the table only fact-finding. Personal preferences of customers can differ of
the described in the table.
MEAT, FISH, POULTRY AND GAME ANIMALS
Preliminary 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
BEEF JERKY
Ingredients: Rinse meat. Trim all visible fat from meat. Slice into 0, 5
cm thick strips. Combine all remaining ingredients in a bowl and mix with beef
strips. Cover and refrigerate 6 – 8 hours or overnight. Then drain off all
excess marinade. Spread beef strips on every food tray and cover with the
dehydrator’s lid. Set temperature to 75°C and turn on the dehydrator for 6 –
10 hours.
Beef – 500g.
Use as many food trays as necessary.
Soy sauce – 100ml.
Spicy tomato sauce – 20g.
Seasonings
FISH JERKY
FISH JERKY
Ingredients: Rinse fish. Dry on a paper towel and cut into 0, 5 cm thick
strips. Combine all remaining ingredients in a bowl and mix with fish strips.
Cover and refrigerate 4 – 6 hours. Then drain off all excess marinade. Spread
fish strips on every food tray of the dehydrator and cover with lid. Set
temperature to 75°C and turn on the dehydrator for 6 – 10 hours
Cod fillet – 500g.
TURKEY JERKY
Ingredients: Rinse turkey. Dry on a paper towel and cut into 0, 5 thick
strips. Fine grate garlic.
Combine all ingredients in a bowl together with turkey strips. Cover and
refrigerate 4 – 6 hours. Then drain off all excess marinade. Spread turkey
strips on every food tray of the dehydrator and cover with lid. Set
temperature to 75°C and turn on the dehydrator for 6-10 hours.
Use as many food trays as necessary.
Turkey fillet – 500 g.
Garlic – 30g.
Lemon juice – 50ml.
Salt – 50g.
Garlic – 30g.
Cognac – 50ml.
Salt – 30g.
Sugar – 20g.
Paprika powder
FERMENTED MILK PRODUCTS (YOGHURT, SOUR CREAM ETC.)
Ingredients: c ombine ingredients in a clean bowl in proportions
according to directions on the bag with yoghurt culture. Mix and pour the
mixture into cups. Set one food tray on the base of the dehydrator and place
cups inside. Cover with lid and set temperature to 40°C. Turn on the
dehydrator for 6 – 12 hours depending on the yoghurt culture manufacturer’s
directions. Refrigerate for 3 hours.
Milk, cream, baked milk – 1 l.
Yoghurt culture – 1 bag.
DRIED FRUIT AND SHELLED WALNUTS SNAK
Ingredients: Wash dried fruits, dry on paper towel and finely chop with
blender. Finely crush nuts. Combine all prepared ingredients in a bowl. Shape
the mix into snack bars of preferable size.
Set the food tray on the base of the dehydrator and spread snack bars inside.
Cover with the lid. Set temperature to 50 – 70°C and turn on the dehydrator
for 6 – 10 hours or overnight.
Use as many food trays as necessary.
Dried apricots – 150g.
Dried prune – 150g.
APRICOT JELLY
Ingredients: Cut washed and stoned apricots into small cubes. Combine
cubed apricots, sugar and water in a pot. Simmer 1 hour stirring constantly,
and then mix with blender.
Add vanilla sugar and simmer stirring constantly until smooth and thick. Use
dehydrator trays with greased parchment paper on the bottom. Pour 1 – 1,5cm
thick layer of apricot puree on paper and cover with lid. Set temperature to
50 °C and turn on the dehydrator for 4 – 6 hours. Refrigerate 3 – 4 hours and
then cut into pieces and sprinkle with sugar powder. Use as many food trays as
necessary.
Apricots – 600g.
Sugar – 100g.
Water – 100ml.
Vanilla sugar – 1g.
Sugar powder
FRUIT LEATHER
Ingredients: Cut stoned prunes into halves. Combine halved prunes with
honey in a pot and mix with blender until smooth. Use dehydrator tray with
greased parchment paper on the bottom. Pour 3 – 5mm thick layer of fruit puree
on paper and cover with lid. Set temperature to 50 °C and turn on the
dehydrator for 10 – 12 hours. Carefully peel the leather from the parchment
paper, cut and shape into rolls. Use as many food trays as necessary.
Prunes – 500g.
Honey – 100g.
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 ~50Hz
Producer: Cosmos Far View International Limited Room 701, 16 apt, Lane 165, Rainbow North Street , Ningbo, China Made in China
WARRANTY DOES NOT COVER SUPPLIES (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.
References
Read User Manual Online (PDF format)
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