What to do if my L'Equip EXPANDABLE 528 Kitchen Appliances has no heat and no fan?
If your L'Equip Kitchen Appliance has no heat and the fan isn't working, first, ensure the unit is properly plugged in and the power switch is turned on. Also, check that your house power is on and the outlet is functioning correctly.
Why is my L'Equip Kitchen Appliances drying food so slowly?
Slow drying in your L'Equip Kitchen Appliance can occur if the trays are overfilled, or if there are air leaks due to warped or improperly stacked trays. Ensure that air can flow freely around the food by reducing the quantity on each tray. Check for any food pieces jamming the fan. Replace warped trays, remembering to hand wash them, as dishwashers can warp them. Finally, ensure trays are stacked properly.
What to do if my L'Equip EXPANDABLE 528 has heat but no fan?
If your L'Equip Kitchen Appliance has heat but the fan isn’t working, turn it off immediately. Check for foreign objects, like dried food, jamming the fan. Turn the base assembly upside down and shake it vigorously. Turn the unit on its side to shake out any particles. If the fan still doesn’t operate, return the unit for service. If liquid has been spilled into the air vents on the fan housing, the unit must be replaced or returned for inspection.
How to fix uneven drying in L'Equip EXPANDABLE 528?
Uneven drying in your L'Equip Kitchen Appliance can be due to variations in food thickness and ripeness, trays not being rotated, or too much food in the trays. Make sure foods are uniform in ripeness and thickness. Rotate trays periodically. Ensure food does not block airflow through the tray stack.
Why L'Equip EXPANDABLE 528 Kitchen Appliances has no heat but the fan is working?
If your L'Equip Kitchen Appliance fan is working but there is no heat, check the temperature setting. If the issue persists, return the unit for service.
How to reduce a noisy fan or motor in L'Equip EXPANDABLE 528 Kitchen Appliances?
To address a noisy fan or motor in your L'Equip Kitchen Appliance, try to clear any foreign material by shaking the unit as described in the manual. If there is no change, return for service.
What to do if L'Equip Kitchen Appliances is overheating or has insufficient heat?
If your L'Equip Kitchen Appliance is overheating or not providing enough heat, unplug the dehydrator to clear the electronic controls. Then, reset the temperature. If the temperature still varies significantly, return the unit for service.
General| Category | Food Dehydrator |
|---|---|
| Expandable | Yes |
| Power | 500 Watts |
| Temperature Range | 95°F - 158°F (35°C - 70°C) |
| Material | Plastic |
| Weight | 11 lbs |
Covers essential safety measures like avoiding hot surfaces, electrical hazards, and ensuring supervision.
Details on appliance usage, outdoor use prohibition, placement near heat sources, and cord safety.
Explanation of the polarized plug safety feature and troubleshooting if it doesn't fit the outlet.
Defines dehydration as removing moisture from food to prevent spoilage and allow safe storage.
Lists advantages such as nutrient retention, reduced size/weight, and energy efficiency.
Identifies key parts like the lid, trays, base, on/off switch, and temperature control knob.
Details on trays, mesh tray inserts, and fruit leather sheets, including care instructions.
Explains the micro-processor controlled heat sensor for stable drying and precise results.
Initial washing of components and cleaning procedures after each use, emphasizing hand washing.
Step-by-step guide for setting up, filling trays, stacking, and plugging in the dehydrator.
Directs users to the Troubleshooting Guide for problems and warranty information.
Lists all necessary tools and optional accessories for effective food dehydration.
Advice on choosing ripe food, deciding on peeling, and cutting for optimal drying.
Covers planning, peeling decisions, and cutting techniques for efficient dehydration.
Describes using lemon juice or ascorbic acid dips for fruits to prevent browning.
Explains benefits and methods for blanching or steaming vegetables before drying.
Warning against allowing particles or moisture into the base; blotting excess moisture from food.
Guidelines for single-layer arrangement, leaving center hole open, and placing cut side up.
Instructions to let excess moisture drip from trays before placing them on the dehydrator base.
Information on variable drying times based on food type, thickness, and humidity.
Temperature guidelines for different foods and the importance of experimentation.
Advice on rotating trays for even drying, especially with multiple trays.
Recommendations for airtight, moisture-proof containers and materials to avoid.
Importance of labeling and storing in a cool, dark, dry place away from odors.
Guidelines on how long to store foods and how to detect and handle moisture or mold.
Steps for adding moisture back to dried foods using liquids, including tips for optimal results.
Guidance for reconstituting different types of foods like chopped vegetables or meats.
Instructions for selecting, washing, peeling, and cutting fruits for dehydration.
A specific recipe for making Tutti-Fruit using fruit puree and gelatin.
Steps for pureeing fruit, adding ingredients, and spreading onto sheets for drying.
Guidance on drying time, temperature, checking for doneness, and storage.
Suggestions for various fruit combinations to create different flavors of fruit leather.
Tips on choosing lean cuts, maintaining cleanliness, and cooking before drying.
Instructions for cutting meat into strips, storing, and checking for signs of spoilage.
Guidance on marinating meat for jerky, including duration, marinades, and seasoning.
Methods to remove excess marinade from trays before drying to prevent mess.
A specific recipe for a soy marinade for jerky, detailing ingredients and preparation.
Advice on selecting, washing, trimming, slicing, and pretreating vegetables for dehydration.
Instructions on how to make vegetable powders from dried leathers or slices.
Tips for making crispy vegetable chips, including slicing, steaming, and seasoning.
Instructions on selecting, washing, and preparing herbs for drying without pretreatment.
Guidance on drying, checking for dryness, grinding, and storing herbs in airtight containers.
Ideas for incorporating dried herbs into various dishes and seasoning mixes.
Lists components for potpourri, including flowers, herbs, spices, and fixatives.
Provides recipes for Rose Potpourri, Lavender Sachet, Dry Potpourri, and Herb Potpourri.
Recipe for a refreshing beverage using fruit leather and ginger ale.
Recipe for a drink made by reconstituting dried fruit and mixing with ginger ale.
Recipe for a smoothie using dried banana chips, yogurt, milk, and ice.
Recipe for banana bread using pulverized dried bananas and other standard baking ingredients.
Recipe for pancakes incorporating soaked dried blueberries and grape juice.
Recipe for making apricot jam using dried apricots, honey, and lemon peel.
Recipe for peach jam using fresh peaches, prepared via a dehydration method.
Recipe for cookies featuring dried grated carrots, spices, and chocolate chips.
Recipe for carrot cake using rehydrated dried carrots, walnuts, and pineapple.
Recipe for apple pie using dried sliced apples and a pastry crust.
Recipe for an angel cake with a nectarine puree filling and whipped cream.
Recipe for cookies made with dried apples, raisins, granola, and basic baking ingredients.
Variation of Apple-Raisin Cookies using pineapple and coconut.
Variation of cookies using dried bananas, oatmeal, and nuts.
Recipe for cantaloupe leather with added coconut, almonds, and cinnamon.
Recipe for fruit leather using cherry pie filling and raw rhubarb.
Recipe for a hearty vegetable soup using various dried vegetables.
A variation of vegetable soup with added beans, zucchini, cabbage, and spinach.
Adaptation of vegetable soup recipe to create a beef or chicken stew.
Recipe for spaghetti sauce using dried mushrooms, bell pepper, onion, and tomato slices.
Recipe for sweet and sour sauce using dried pineapple pieces and other flavorings.
A recipe for trail mix using bite-sized dried fruits, coconut, and nuts.
Simple recipe for dusting dried pineapple pieces with confectioner's sugar.
Recipe for apple slices dipped in lemon juice and jello powder.
Recipe for making chips from thin sweet potato slices, seasoned with salt and oil.
Recipe for couscous with dried vegetables, prepared with a cream sauce.
A variation of creamed vegetables baked with cheddar cheese and breadcrumbs.
Recipe for scalloped potatoes using dried potato slices, onion, and a creamy sauce.
Description and usage of fruit leather sheets for preventing spills and sticking.
Information about purchasing additional trays and their recommended care.
Details on mesh inserts for small items and easy cleaning of trays.
Details the 10-year limited warranty, exclusions, and conditions for coverage.
Provides address and contact information for obtaining warranty service or repairs.
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