Then put the screens in a necessary amount (2-5 pcs) on the first screen and cover with
the lid (pic. 2). The distance between the individual meshes (15 – 25 mm) can be adjusted
by their mutual turning by 180°. Plug the power cord A3 to a socket. Set the desired
temperature (40 °C – 70 C°) with the turning regulator A1. For more even drying of food,
you can change the order of individual screens (upper for lower) and and at the same
time i turn the sieve by 180°. After finishing drying the food turn the regulator A1 to the off
position “0“ and disconnect the power cord from the wall socket.
Advice for drying
– If the temperature is too high, the food may become “cemented”, which means that they
are dry on their surface, but still humid inside. If the temperature is too low, the drying
time is longer and electric power consumption higher.
–
Place the dryer in such a way that you do not have to move it during drying. Do not forget
that there will be smell of dried food in the room and some people may find it oppressive.
– You will achieve the best results with fresh and ripe fruit (not overripe) that is not spoilt,
and remove possible spoilt places on the food.
– Clean the food thoroughly before drying. Keep your hands and workplace clean.
The process of drying will be even when you cut food to slices of the same length. Slices
that are too thin are dried more quickly, but do not forget that their size will be significantly
smaller as a result of drying. The amount of food for one drying should not exceed 3/4
of the mesh area and thickness of the slices should be between 0.5 cm to not more than
0.8 cm (except for e.g. apricots, nectarines, peaches, cherries, grapes, currants, plums
and other small fruits with soft pulp that can be dried after cut into halves or quarters).
The meshes should not be too full so that air can flow freely through them.
– Before removing pits and cores, first dry the fruit to 50 %; this you will prevent excessive
dripping of juices from dried fruit.
In the case of juicy food, we recommend using clean fine
crepe paper to prevent dripping juice to lower sieves. Maintenance is then easier too.
Put unpeeled fruit with the skin down on the mesh and with the cut surface up. Also,
put uneven shapes with the edge with the skin on the mesh, not on the flat surface.
Vegetables should only be put in one layer and distributed evenly.
–
For foods such as pineapple, kiwi, papaya, coconuts, bananas, turnips and sweet potatoes,
first remove their indigestible peels and skins.
–
Dry herbs carefully! Remove the stalk; to not cut herbs. Leaf herbs have to be turned during
drying to prevent sticking of leaves. When herbs are dried for a long time, their flavour
substances are lost.
– Drying meshes should be filled with a thin layer of dried food. If necessary, put a clean
fine baking paper on meshes so that small pieces of food do not fall through and stick to
the surface of the mesh.
– The time of drying is mostly dependent on the following facts: the type of fruit /
vegetables, food humidity, air humidity, sizes of cut pieces, distribution on the mesh.
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