Related Manuals for Magic mill MFD-5000
Summary of Contents for Magic mill MFD-5000
- Page 1 INSTRUCTION MANUAL FOOD DEHYDRATOR MFD-5000 PLEASE READ THIS INSTRUCTION CAREFULLY BEFORE USING THE PRODUCT...
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Page 2: Safety Instruction
SAFETY INSTRUCTION The following basic precautions should always be adhered to when using the electrical appliance PLEASE READ THIS INSTRUCTION CAREFULLY BEFORE USE AND RETAIN FOR FUTURE REFERENCE 1. This appliance can be used by children aged from 8 years and above and persons with red uced physical, sensory or mental capabilities or lack of experience and knowledge if they h ave been given supervision or instruction concerning use of the appliance in a safe way an d understand the hazards involved. - Page 3 tested by a qualified technician or service person. 20. Never use an unauthorized attachment. 21. Avoid contact with moving parts. Keep hands, hair, clothing, spatulas and other utensils away during operation to reduce the risk of injury to persons and/or damage to the machine. 22.
- Page 4 ATTENTION ! Do not operate near gas spray cans. Incorrect operation and improper handling can lead to malfunction of the appliance and injuries to the user. The power cord can not be squeezed by something heavy or sharp, otherwise it will cause a fire or electric shock.
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Page 5: Before Use
BEFORE USE Remove all packing from the product. Place the packing inside the box and either store or dispose of responsibly ● Cleaning: Before using the first time, wipe all parts of the appliance. Clean the trays with a lightly moistened cloth. Use detergent as needed. -
Page 6: Operation
OPERATION Function buttons: The digital control allows easy adjustment of dehydration temperature and time. 1. Place the dehydrator on a dry smooth surface 2. Place food on the trays and load into the machine Note: It is recommended to stack at least 3 working trays, whether you have food on them or not. - Page 7 DRYING TIPS: Drying time for pre-treatment fruit will vary according to the following factors: 1) thickness of pieces or slices 2) number of trays with food being dried 3) volume of food being dried 4) moisture or humidity in your environment 5) your preferences of drying for each type of dried food It is recommended to: l Check your food every hour.
- Page 8 Temperature Settings Uses 95°F Herbs, Flowers, Dough 104°F Yogurt 113°F Soft Vegetables 122°F Hard Vegetables 131°F Citrus Peel 140°F Fruit 149°F Fish 158-167°F Meat Jerky, Fruit Rolls Time, Dryness Name Preparation hours test (approx.) Peel, core and cut slices or rings Apples Pliable Cut in halves or in slices, remove pit...
- Page 9 Leave whole Grapes Pliable 8-38 Cut in half, dry with skin side down. Pit Nectarines when 50% dry Pliable 8-26 Peel in long strips Orange rind Brittle 8-16 Pit when 50% dry. Halve or quarter Peaches with cut side up Pliable 10-34 Peel and slice...
- Page 10 Cut sprouts from stalk Cut in half Brussels length-wise Crispy 8-30 sprouts Trim and cut. Steam tender, about 3-5 min. Broccoli Brittle 6-20 Trim and cut into 1/8-inchs trips. Cut Cabbage core into 1/4-inch strips. Leathery 6-14 Steam until tender. Shred or cut into Carrots slices Leathery...
- Page 11 Slice, chop, or dry whole Mushrooms Leathery 6-14 Slice thinly or chop Onions Brittle 8-14 Blanch for 3-5 min. Peas Brittle 8-14 Cut into 1/4-inch strips or rings. Peppers Remove seeds. Brittle 4-14 Slice, dice or cut. Steam blanch 8-10 Potatoes min.
- Page 12 Jerky: Beef jerky Makes: 250g Preparation: 10 mins (+ 12 hours marinading time) Drying: 5 hrs 500g beef fillet or sirloin, excess fat trimmed ½ cup soy sauce ½ cup Worcestershire sauce 1 teaspoon salt 1. Place beef in a shallow glass dish. Pour over combined sauces and salt. Cover with plastic wrap and place in the fridge, turning occasionally, for 12 hours to marinade.
- Page 13 • The meat needs to be sliced thinly and each slice needs to be of equal thickness, preferably 5mm. You can achieve this with a deli-style meat slicer. • Sometimes partially freezing the meat first, and then slicing it makes slicing easier. Then thaw meat before arranging on trays to dry.
- Page 14 Cheesy Bread 1 cup warm water 2 tablespoons sugar 1 tablespoon yeast 4½ cups flour ¹⁄ ³ cup olive oil 1 tablespoon dried oregano 2 teaspoons salt Filling:500g bacon, cooked 2 cups grated mozzarella cheese 1 cup grated cheddar cheese 1.
- Page 15 Nutty Quinoa Granola 2 cups quinoa, soaked for 2 hours 1 cup pecans, soaked for 2 hours ½ cup pumpkin seeds, soaked for 2 hours ½ cup sunflower seeds, soaked for 2 hours ¹⁄ ³ cup maple syrup 2 teaspoons ground cinnamon 1 teaspoon ground mixed spice 1 teaspoon vanilla extract 1 teaspoon sea salt...
- Page 16 STORAGE l Store food only after they have cooled down. l Food can be kept longer if stored in a cool, dry and dark place. l Remove all the air you possibly can from the storage container and close tightly. l Optimal storage temperature is 59°F or lower.
- Page 17 2 Alpine Ct ste 102 • Chestnut Ridge NY 10977 USA 201.785.8840 | contact@magicmillusa.com...