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To operate the BY1107
1- Locate the appliance in a safe place
in the proper outlet.
2- Select the desired temperature scale Change from 40 C to 70 C or from 70 C to
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40 C by pressing and holding "TEMP"(A) then pressing and holding
"TIMER."(B) Release the buttons then repeat as desired
3- Press and hold the "TEMP" button to select the desired temperature in a range
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of 40-70 C
When pressing the button the digital display will cycle hrough the
highest temperature
then will loop back to the lowest temperature agai
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Individual presses of the button advance the count by one while holding the
button down will advance the temperature more quickly.
4- Set the desired amount of time by pressing and holding the "TIMER" button(B) The
number displayed in the digital display represents the number of hours the BY1107
will operate before automatically turning off. When pressing the button the digital
display will cycle from 1 through 48 then restart at 1 again Individual presses of
the button advance the count by one hour. Holding the button down will advance the
time more quickly.
5- Press the "ON/OFF" button (C) to begin the programmed cycle. The colon in the timer
display will begin to flash indicating it is running The display shows the remaining
time of operation in the format HH MM You will also hear the fan operating
6- The By1107 will stop automatically when the time expires or you can stop it any
time using the "ON/OFF" button Remove the plug from the outlet.
If you wish to add more time during the cycle or if you want to change the set
temperature, press "ON/OFF" once to stop the process, change the desired setting
as described above and then restart by pressing the "ON/OFF" switch again
Storing Dried Foods
Once food is properly dried it is important to store it properly for the best results.
By following these storage techniques your food will stay fresh and ready-to-use for
the longest time possible.
Containers
Any container which is clean
airtight, and moisture-proof is suitable for
storage.Heavy, zippered plastic bags or heat sealing cooking bags are excellent. Fill
each bag as much as possible and squeeze out excess air. Filled bags may be placed in
metal cans with lids (shortening or coffee cans are good) to keep out insects. Glass jars
with tight-fitting lids can be used with or without plastic bags. Quality plastic containers
with tight-fitting lids are good but they must be airtight. Do not use paper or cloth bags
lightweight plastic bags, bread wrappers, or any container without a tight-fitting lid
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load and inset the trays, then insert plug
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General Food Storage Tips
Wait until food is cool before storing
Heat and light will cause food to deteriorate. Keep food in a dry, cool, and dark
place.
Remove all the air you possibly can from the storage container and close tightly.
Ideal storage temperature is 600F or lower.
Never store food directly in a metal container.
Avoid containers that "breathe" or have a weak seal
Check the contents of your dehydrated food for moisture during the weeks following
dehydration
If there is moisture inside, you should dehydrate the contents for a
longer time.
For best quality, dried fruits and vegetables should not be kept for more than 1 year.
Dehydrate your produce in the summer when it is at optimum freshness and
replace it annually.
Dried meats
game, poultry and fish should be stored for no more than 3
months if kept in the refrigerator, and no more than 1 year if kept in the freezer.h
Vacuum sealing can help to extend storage life by several months, if food has
been properly and thoroughly dried
Location
Cool
dark and dry are the keys to maintaining the quality of dried food.
Shelves near a window may need to be covered to keep out light. Glass jars or
plastic containers should be placed in a paper bag or in a closed cabinet. Cement
walls and floors are often damp and cold. Therefore, dried food containers should
not be placed directly on the floor, or touching a basement or cellar wall as this can
cause condensation in the container. Do not store dried food near items with a
strong odor, such as varnish point remover or kerosene.
Length of Storage
Dried fruits and vegetables should not be stored longer than one year. Plan to
use all dried meats, fish poultry or jerky within a month or two. Label dried foods,
and rotate on a first-dried first-to-be-used basis. Check dried foods periodically. If
the food seems more moist than when packed
container. Spread food on drying trays and re-dry. Then pack the food in an airtight
container. Mold indicates the food was not properly dried before being stored.
Destroy moldy food
moisture is getting into the
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