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first, so that it is semi-soft prior to drying. This decreases the drying time and ensures that less
vitamins are lost. Make sure that the food is sufficiently dried prior to drying it.
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Make sure that a maximum of 90 % of the tray is covered, in order to allow for good air circulation.
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Depending on the size of the food, the trays can be adjusted in height.
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Rotate and/or re-stack your trays if you notice uneven drying.
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Pretreated food will give the best effect in drying.
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Correct food storage after drying also will help to keep food in good quality and save the nutrients.
PRESERVATION OF DRIED FOODS
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Allow the food to cool completely before putting it away
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Save the food in air-tight jars or bags so that the food cannot absorb any moisture. In this way the
food can be preserved for a long time.
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Save the food in a dry, dark place.
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Store in a cool place, preferably at 15°C or below.
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Do not use a metal container for storing dried food.
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If properly packed and stored, dried fruit, vegetables, herbs, nuts can be kept for up to one year.
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If properly packed and stored, dried meat, poultry, and fish can be kept for up to three months in the
refrigerator or up to one year in the freezer.
CLEANING AND MAINTENANCE
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Turn off the machine and remove the plug from the outlet before cleaning the machine.
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Allow the machine to cool.
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Wash the trays, the drip tray, the drying sheet, and door in warm water with a little dish soap. Do not
put them into the dishwasher. Dry all the parts.
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Wipe the interior and exterior of the appliance clean with a moist cloth.
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Note: Never immerse the lid in water or allow it to come into contact with water. This could be
dangerous.
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Do not use aggressive or abrasive cleaning products.
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