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21
EN
• moisture or humidity in your environment
• your preferences of drying for each type of dried food
Recommendations for drying food
• Check your food every hour.
• Label food with contents dried, date and weight before drying. It will also be
helpful to note the drying time for future reference.
• Pretreated food will give the best effect in drying.
• Correct food storage after drying also will help to keep food in good quality and
save the nutrients.
STORAGE
• Store food only after they have cooled down.
• Food can be kept longer if stored in a cool, dry and dark place.
• Remove all the air you possibly can from the storage container and close tightly.
• Optimal storage temperature is 15°C or lower.
• Never store food directly in a metal container.
• Avoid containers that "breathe" or have a weak seal.
• Check the contents of your dried food for moisture during the weeks following
dehydration. If there is moisture inside, you should dehydrate the contents for a
longer time to avoid spoiling.
• For best quality, dried fruit, vegetables, herbs, nuts, bread should not be kept for
more than 1 year, if kept in the refrigerator or freezer.
• Dried meats, poultry and sh should be stored for no more than 3 months if kept in
the refrigerator, or 1 year if kept in the freezer.
MAINTENANCE AND CLEANING
• After using, unplug the dehydrator from the power supply and let it cool down
before cleaning.
• Use a soft brush to remove food sticking on the trays.
• Dry all parts with a dry cloth before storing the dehydrator.
• Clean the surface of body with wet cloth.
• Use paper towels to remove any excess marinade.
• Do not clean the appliance with aggressive chemicals or abrasives in order not to
damage the surface.
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