User Instructions - Ambiano FD550 Manual Del Usuario

Food Dehydrator

USER INSTRUCTIONS

1. Place the base on a sturdy level surface, away from any source of water.
2. It is advisable to peel, pit or core some fruits or vegetables. Wash all fresh
food thoroughly to remove any dirt or chemicals.
3. Slice most foods thin – about ¼" and place on trays. Do no overlap your food
on trays.
4. Stack the trays with food to be dehydrated on the base with the rims up.
5. Place the top cover on the top tray and adjust the vents. "0" allows the most
heat and moisture to escape. "4" will keep more heat in and allows moisture to
escape. For general use it is recommended that you use setting "2" although it
can be adjusted per recipe and your preference.
6. Plug the power supply cord into the power outlet. The unit does not have an
On/Off switch, so it will turn on automatically.
7. During the dehydration process, rotate and turn the trays every few hours.
8. Remove food when it looks and feel dry.
9. Place food in airtight containers, jars or sealed plastic bags.
10. DO NOT use wax paper on the trays. It is too thick and will block the heat.
Parchment paper may be used, however slits will need to be cut into the
paper.
11. NOTE: The Food Dehydrator heats from 130°F-150°F.
PRE-TREATING THE FOOD
 Pre-treating the fruits and vegetables slows down the color and flavor changes
during the dehydration process, keeping the flavors longer during storage.
Many light-colored fruits (especially apples, apricots, bananas, peaches,
nectarines, and pears) tend to darken during drying and storage. To prevent
this darkening, the fruit may be pretreated by blanching or dipping in the
following:
Lemon, lime, orange or pineapple juice
o
Jell-O powders
o
Spices
o
Honey
o
Cinnamon
o
Coconut
o
Table Salt
o
 Fruits with tough skins (such as grapes, prunes and small dark plums, cherries,
figs, and some berries) may be water blanched to crack the skins. This will
allow moisture inside to escape more readily during drying however, blanched
fruits may turn soft and become difficult to handle.

Syrup Blanching may help retain the color of apples, apricots, figs, nectarines,
peaches, pears and plums. Syrup blanching makes a sweetened, candied food.
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