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3. Wipe the Base with a damp, non-abrasive cloth and dry thoroughly.
DO NOT immerse the Base or cord in water or any other liquid.
4. To prolong the life for your appliance, hand-washing of parts is advised.
Dishwasher use is not recommended. Never place the base in a
dishwasher. If using a dishwasher only use top dishwasher tray and do not
sit anything on the top of the dehydrating trays.
Remove the trays from dishwasher before the drying cycle.
5. The cleaned product shall be stored at a cool and vented place.
>> Section 5 Process before Food Drying
Note:
The below suggestion is for reference only
A. Pretreatment of Fruits
1. 1/4 glass of juice plus 2 glass of water, all food to be dried shall be dipped
for around 2 minutes.
Note: To combine juice and food, such as the apple juice plus the apple
2. Pretreatment Table
Fruit
Preparation
Apple
Deseed, sliced or peeled
Artichoke
Slice to 1/8 inch fragile
Almond
Cut in half or sliced, deseed
Banana
Peeled, sliced to 3-4mm per pc.
Cherry
Deseed or not
Cowberry
Cut open or kept
Date
Deseed, sliced or kept
Fig
Sliced
Grape
In whole
Orange Peel
Strips
Peach
Deseed when semi-dried
in half or in 1/4
Pear
Peeled, sliced
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(Approx.)
Standard Dryness
Time/Hour
pliable
5-6
5-13
pliable
12-38
crispy
8-38
tough
8-34 Deseed
when semi-dried
pliable
6-26
tough
6-72
tough
6-26
pliable
8-72
pliable
8-16
pliable
10-34
pliable
8-30
6
B. Pretreatment of Vegetable
1. Steaming, boiling water or oil. Recommended for beans, cauliflower,
asparagus and potato.
2. The prepared vegetables are placed into boiling water for around 3-5
minutes. Drain water and put into the tray.
3. The vegetables are dipped into lemon juice for around 2 minutes.
Food
Preparation
Asparagus
Sliced to 1 in.
Cabbage
Peel open, sliced to 1/8 in.
Carrot
Steam soft, stripped or sliced
Cauliflower
Steam soft, cut open
Celery
Sliced to 1/4 in.
Leek
Cut open
Cucumber
Peeled, sliced to 1/2 in.
Eggplant
Sliced to 1/4 in. and 1/3 in. thick
Garlic
Peeled and sliced
Pepper
Whole
Mushroom
Sliced or whole
Onion
Sliced
Pea
Steam for 3-5 minutes
Rhubarb
Peeled, sliced to 1/8 in.
Spinach
Steam till damp off
Tomato
Peeled, cut half or sliced
Pumpkin
Sliced to 1/4 in.
C. Pretreatment of Meat and Fish
1. Muscle (without fat): Pickled to reserve the meet before drying to make
it tender. The pickle shall be salted to remove the moisture and keep the
meat fresh.
(Approx.)
Standard Dryness
Time/Hour
fragile
6-14
tough
6-14
eat instantly
6-12
tough
6-16
fragile
6-14
fragile
6-10
tough
6-18
fragile
6-18
fragile
6-16
fragile
8-14
tough
6-14
fragile
8-14
fragile
8-14
waterless
8-38
fragile
6-16
tough
8-24
fragile
6-18
7
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