Slow drying
Trays overfilled
Fan jammed or running too
slowly
Air leaks due to warped or
improperly stacked trays
1. Air must flow freely around for proper drying. Reduce
quantity in trays or rearrange food.
2. Check for foreign objects jamming fan (see <Heat-
OK, No Fan> above).
3. Fan motor running slow. Contact Kogan Support.
4. Replace warped trays. NOTE: The heat during drying
cycle on most dishwashers may warp the drying
trays.
5. Re-stack trays properly.
Uneven drying
Variation in food thickness and
ripeness
Trays not rotated
Too much food in drying trays.
1. Check that food is similar thickness.
2. Rotate trays once or twice during dehydration
process.
3. Check that food on trays is not blocking air flow
through tray stack. Make sure central chimney of tray
is not obstructed.
Overheating or
insufficient heat
Temperature control not functioning
at proper range
Temperature in the lowest tray should be approximately
60°C with empty trays in place. If temperature varies
significantly, adjust accordingly higher or lower or contact
Kogan Support.
Noisy Fan / Motor
Foreign matter in fan Motor bearing
worn
1. Check for foreign objects jamming fan (see <Heat-
OK, No Fan> above).
2. Contact Kogan Support.
Food Dehydration Tips and Ideas
Here are some tips and suggestions to get started on food dehydration:
Fruit and vegetable peel is often the most healthful part of the food. It is best not to peel fruits and vegetables unless a
recipe specifically calls for it.
As much as possible, slice food evenly and with wide, diagonal cuts so that the food dries best and most evenly.
Vegetables can be pre-treated by steaming until slightly tender.
Green beans, cauliflower, broccoli, asparagus, potatoes and peas can be blanched by placing in boiling water for 3-5
minutes.
You can make cheap and delicious fruit leathers with the dehydrator. Simply wash, remove pits/seeds as necessary and
skin according to taste and puree, adding liquid (honey, fruit juice or water) to produce a suitable texture.
Lean meat can be used for dried meat or jerky. White meat must always be cooked and other meats should be cooked
unless being made into jerky.
To make jerky:
Choose a high-quality cut of beef.
Prepare by cutting away fat and connective tissue.
Freeze partially (30 minutes one side, turn and freeze another 15).
Cut into strips about 3-5mm thick.
Marinate overnight or for upwards of 3 hours.
Season with salt, pepper, garlic/onion powder or other spices to taste.
Note that flavours intensify during dehydration, so use strong flavours like salt sparingly.
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