Buffalo DB234 Manual De Instrucciones página 5

Adjusting temperature: Press the TIME/
•
TEMP key again to check the set temperature.
Press "+" or "-" key repeatedly to select the
desired temperature (35°C to 75°C). To change
the temperature rapidly, press and hold "+" or
"-" key.
7. When the set time expires, the appliance will
beep 5 seconds and display will show "End".
The fan will continue to run for 10 seconds.
8. Press the START/STOP key to revert to waiting
mode. If no operation within 60 seconds, the
appliance will enter Standby. Disconnect the
appliance from the mains to completely turn
off the appliance.
Overheat protection
The appliance is fitted with thermal protection
device to protect the unit from damage due to
overheating.
1. If the appliance overheats, the thermal fuse
will burn down to stop the appliance from
working.
2. As a solution, the user will need to call Buffalo
agent or qualified technician for maintenance.
Do not run the appliance for more than 24
hours continuously. After 24 hours, unplug
and let it cool for at least 2 hours before
use again.
Dehydrating guide
WARNING!
It is recommended that meat and poultry
is dehydrated at a temperature of at least
75°C, or alternatively the meat should be
preheated to at least 75 °C to guard against
pathogens.
Fish should be steamed or baked to at least
93°C until flaky before dehydrating at a
temperature of at least 75°C.
Choosing Food to Dehydrate
• For best results only use highest quality foods.
• Produce in peak season has more flavour and
more nutrients.
• Meats, fish and poultry should be lean and
fresh.
• Do not use food with bruises and blemishes.
Bad produce can spoil the entire batch.
• Remove as much fat as possible from meats
prior to dehydrating. You can use a paper
towel under meat when dehydrating to absorb
fat.
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Tips for Pre-Treatment of Foods
With most types of cooking, preparation is
important for the best results. Foods that are
prepared correctly prior to dehydration will taste
better and have a better appearance.
• Cut, shred or dice the food uniformly. Slices
should be between 6mm and 20mm thick.
Meats should not be thicker than 5mm.
• To avoid browning of fruits soak cut fruit in
lemon or pineapple juice for 2-3 minutes,
then place in the dehydrator. Alternatively
soak in an ascorbic acid solution (made as per
manufacturers instruction) for 2-3 minutes,
then place in the dehydrator.
• Waxy fruits, (such as peaches, grapes,
blueberries, etc.) should be dipped in boiling
water to remove the wax. This allows moisture
to escape easily during dehydration.
• Blanching can also be used to pre-treat foods
for dehydration.
Dehydrating Tips
• Do not overlap foods. Make sure foods are flat
when placing on dehydrating trays. Overlapped
foods can greatly increase drying time.
• Make sure foods are completely dry before
removing. If you are not sure, cut a sample
down the middle to check for internal dryness.
• Make sure to label containers when you store
your dehydrated food.
• Proper storage helps maintain quality food.
Package the food when cool. Foods can be
kept longer if stored in a cool, dark and dry
place. The ideal storage temperature is 15°C or
lower.
• Place dehydrated foods in plastic freezer bags
before storing in metal or glass containers.
Remove as much air as possible before sealing.
• Vacuum sealing is the best way to keep
dehydrated foods.
• Food will shrink approximately ¼ to ½ their
original size and weight during dehydration.
Make sure not to cut pieces of food to be
dehydrated too small.
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