marta MT-FD1896A Electric Food Dryer User Manual

: August 8, 2024
: MARTA

Table of Contents

MT-FD1896A Electric Food Dryer
Parts list
IMPORTANT SAFEGUARDS
BEFORE FIRST USE
USING THE APPLIANCE
RECIPES
CLEANING AND MAINTENANCE
SPECIFICATION
References
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ELECTRIC FOOD DRYER
MT-FD1896A
User manual

MT-FD1896A Electric Food Dryer

Parts list

Power button
Cover
Trays
Base

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 se rvice 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, immediate ly 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.
Do not work with the appliance longer than 36 hours running. After finishing uninterrupted work of the appliance during 36 hours, turn off the appliance (the switch should be in the position “OFF”), unplug the appliance and let it cool down for 2 hours.

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.

USING THE APPLIANCE

Put the prepared in advance products to a removable sections. Sections for products should be placed in such way to let the air circulate freelybetween them (the regulation of height of the sections is possible). That is why you should not put too many products to the sections and put the products on to each other.
Put the sections on to a power base.
Put the upper lid on the appliance. During drying the upper lid should always be on the appliance.
Plug the appliance and press on the On/Off button to run the device.
When you finish using the appliance turn it off by pressing the On/Off button. Let the products cool down.
Unplug the appliance.

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

Wash products before putting in the appliance.
Do not put wet products into appliance, rub it dry.
ATTENTION! Do not put sections with products if there is water in it.
Cut off the spoiled parts of products. Slice the products in such a way to situate it freely between the sections.
The duration of drying products depends on the thickness of pieces into which it is sliced etc.
Some of the fruit can be covered by its natural protective layer and that is why the duration of drying may increase. To avoid this matter it is better to boil products for about 1-2 minutes and than put it to cold water and rug after that.
NEED TO KNOW! THE DURATION OF DRYING STATED IN THIS INSTRUCTION IS APPROXIMATE. The duration of drying depends on the tempe rature and humidity of the room the level of humidity of products, thickness of the pieces etc.

DRYI NG 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 FRUI T
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 PREPARI NG THE FRUI TS FOR DRYI NG

Name	Preparing	Condition afterdrying	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 m 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
Dab-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

NOTICE: Time and ways of preliminary processing, which are described in the table only fact-finding. Personal preferences of customers can differ of the described in the table.
TABLE OF PREPARI NG VEGETABLES FOR DRYI NG

Name	Preparing	Condition afterdrying	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 (3rrrn 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

NOTICE: Time and ways of preliminary processing which are described in the table only fact-finding. Personal preferences of customers can differ of the described in the table.
MEAT, FISH, POULTRY AND GAME ANIMALS.
Preliminary preparing of the meat is indispensable and necessary for saving health of customer. Use meat for effective drying . It is recommended to pickle the meat before drying for saving its natural taste and to make the meat softer. It is necessary to add salt to a pickle, it helps to remove the water out of the meat and save it better.

RECIPES

BEEF JERKY
Ingredients:
Beef – 500g.
Soy sauce – 100ml.
Spicy tomato sauce – 20g.
Seasonings
Rinse meat. Trim all visible fat from meat. Slice into 0, 5 cm thick strips. Combine all remaining ingredients in a bowl and mix with beef strips. Cover and refrigerate 6 – 8 hours or overnight. Then drain off all excess marinade. Spread beef strips on every food tray and cover with the dehydrator’s lid. Set temperature to 70°C and turn on the dehydrator for 6 – 10 hours. Use as many food trays as necessary.
FI SH JERKY
Ingredients:
Cod fillet – 500g.
Lemon juice – 50ml.
Salt – 50g.
Ground black pepper
Rinse fish. Dry on a paper towel and cut into 0, 5 cm thick strips. Combine all remaining ingredients in a bowl and mix with fish strips. Cover and refrigerate 4 – 6 hours. Then drain off all excess marinade. Spread fish strips on every food tray of the dehydrator and cover with lid. Set temperature to 70°C and turn on the dehydrator for 6 – 10 hours. Use as many food trays as necessary.
TURKEY JERKY
Ingredients:
Turkey fillet – 500 g.
Garlic – 30g.
Cognac – 50ml.
Salt – 30g.
Sugar – 20g.
Paprika powder
Rinse turkey. Dry on a paper towel and cut into 0, 5 thick strips. Fine grate garlic.
Combine all ingredients in a bowl together with turkey strips. Cover and refrigerate 4 – 6 hours. Then drain off all excess marinade. Spread turkey strips on every food tray of the dehydrator and cover with lid. Set temperature to 70°C and turn on the dehydrator for 6-10 hours. Use as many food trays as necessary.
FERMENTED MI LK PRODUCTS (YOGHURT, SOUR CREAM ETC.)
Ingredients:
Milk, cream, baked milk – 1 l.
Yoghurt culture – 1 bag.
Combine ingredients in a clean bowl in proportions according to directions on the bag with yoghurt culture. Mix and pour the mixture into cups. Set one food tray 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.
PROVI NG DOUGH
Prepare dough according to the recipe and place it into a big pan. Enamel and steel pans are mostly recommended for proving. Set one food tray onto the base of the dehydrator and place the pan with dough inside. Cover with lid and set temperature to 40°C. Approximate proving time is 1 hour. Knead dough and repeat proving process if necessary.
DRI ED FRUI T AND SHELLED WALNUTS SNAK
Ingredients:
Dried apricots – 150g.
Dried prune – 150g.
Pignolia nuts – 50g.
Shelled walnuts – 50g.
Wash dried fruits, dry on paper towel and finely chop with blender. Finely crush nuts. Combine all prepared ingredients in a bowl. Shape the mix into snack bars of preferable size.
Set the food tray 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.
APRI COT JELLY
Ingredients:
Apricots – 600g.
Sugar – 100g.
Water – 100ml.
Vanilla sugar – 1g.
Sugar powder
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.
FRUI T LEATHER
Ingredients:
Prunes – 500g.
Honey – 100g.
Cut stoned prunes into halves. Combine halved prunes with honey in a pot and mix with blender until smooth. Use dehydrator tr ay 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.

CLEANING AND MAINTENANCE

Before cleaning check if the appliance is unplugged and cool down. Clean the body of the appliance with the help of a wet sponge and than rug it dry.
Wash the drying trays and the lid in warm soapy water. Clean the heating and ventilation with a damp cloth and wipe dry.
Do not use metal brushes, abrasive and rigid purifier for cleaning the appliance, because it can damage the surface.

SPECIFICATION

Power supply………………… 230 V ~ 50 Hz
WARRANTY DOES NOT APPLY TO CONSUMABLES (FI LTERS, CERAMI C AND NON-STI CK COATI NG, RUBBER SEALS, ETC.)
Production date is available in the serial number located on the identification sticker on the gift box and/or on sticker on the device. The serial number consists of 13 characters, the 4th and 5th characters indicate the month, the 6th and 7th indicate the year of device production.
Producer may change the complete set, appearance, country of manufacture, warranty and technical characteristics of the model without notice. Please check when purchasing device.

Production branch:
Cosmos Far View International Limited
Room 701, 16 apt, Lane 165, Rainbow North Street, Ningbo, China
Made in Chinahttp://multimarta.com/