Related Manuals for Lenoxx Healthy Choice FD333
Summary of Contents for Lenoxx Healthy Choice FD333
- Page 1 Model no: FD333 Batch no: PR3769 PLEASE READ AND RETAIN THESE INSTRUCTIONS FOR FUTURE REFERENCE. THIS APPLIANCE IS INTENDED FOR HOUSEHOLD USE ONLY.
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Page 2: Safety Instructions
INTRODUCTION: This 6 Tray Food Dehydrator allows you to prepare a wide range of dehydrated snacks as the appliance does all the dehydrating for you while you tackle the rest of life’s time-consuming tasks. With an adjustable thermostat range of 35°C – 70°C, accounting for different drying temps for a variety of foods, the perfect snack is on its way in a few hours. -
Page 3: Before First Use
•Failure to follow all the instructions listed may result in electric shock, fire or serious personal injury. The warnings, cautions and instructions discussed in this instruction manual cannot cover all possible conditions and situations that may occur while the product in use. •... -
Page 4: Additional Info
• Bread 40-45℃ • Yoghurt 45-50℃ • Vegetables 50-55℃ • Fruit and fruit rolls 60-65℃ • Meat, fish and jerky 65-70℃ NOTE: dry products following the guidelines of this manual. 4. When the temperature is set, the appliance will then begin the dehydration process. 5. - Page 5 To obtain a quality dried product, you must first ensure that the produce to be dried is of the highest quality available, both fresh, and fully ripe. Inferior or spoiled produce will produce a poor dried product. Unripe fruits will lack the necessary sugar content, and can have a bitter taste when dried, whereas over ripened fruits and vegetables will dry to become either tough and fibrous, or soft and mushy.
- Page 6 * Fresh or frozen lean meat makes the best jerky. The lower the fat content the better. * Meats with high fat content like lamb and cured meats will have a shorter shelf life. * Pork must be well cooked before drying. Only use pre-cooked and processed ham. * Take extra precautions when preparing meat for drying as is it more susceptible to bacteria than fresh produce.
- Page 7 Ensure that the slices are transferred to the dehydrator trays as quickly as possible after blanching. STORAGE OF DRIED FRUITS: * Containers for storage the dried products should be clean and dry. * For better storage of dried fruits use glass jars with metal lids and store in a dark dry place where the temperature should be 5-20 degrees.
- Page 8 DEHYDRATING TIMES: VEGETABLES The below times and preparation techniques are only a guide, personal preference can differ. NAME PREPARATION CONDITION AFTER DRYING TIME DRYING IN HOURS Artichoke Slice into strips 3-4mm thick Fragile 5 - 13 Asparagus Sliced into pieces 2.5mm thick Crispy 6 - 14 Beets...
- Page 9 PREPARING POULTRY, FISH MEAT AND GAME ANIMALS: POULTRY Before dehydrating, poultry needs to be fried until it is well cooked. Dry for about 2-8 hours or till all moisture is gone. FISH Before dehydrating, fish needs to be baked in an oven. Bake it for about 20 minutes with a temperature 200 degrees.