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General| Brand | Sunbeam |
|---|---|
| Model | Master Series |
| Category | Kitchen Appliances |
| Language | English |
Timer with 30 min increments and safety auto-off for overnight use.
6 large shelves for drying various foods, with capacity limit per tray.
Interface for controlling time and temperature settings.
Rear fan provides horizontal airflow, eliminating need for shelf rotation.
8 temperature settings from 35°C to 70°C for optimal drying.
Used for smaller items like herbs and berries, and sticky foods.
Used for making fruit rolls; can serve as a crumb tray when not in use.
Explains the dehydrating process using controlled heat and air circulation.
Guidelines for storing dried foods in cool, dry, dark conditions for extended shelf life.
Highlights that dehydrator-dried produce may differ from store-bought items lacking preservatives.
Instructions on cleaning parts and ensuring the dehydrator is unplugged before assembly.
Step-by-step guide on arranging food, setting time, temperature, and completion signals.
Details on how to clean drying shelves, trays, and the door using warm soapy water.
Warnings against using abrasive cleaners, steel wool, or placing parts in a dishwasher.
Advice on selecting quality food, washing, and uniform cutting for efficient drying.
Guidance on shelf arrangement, keeping the door closed, and understanding drying time variations.
Tips on checking drying progress, testing for dryness, and keeping drying records.
Guidelines for suitable containers and ideal storage environment conditions.
Procedures for checking moisture content and cooling food before storage.
Explains rehydration by soaking or cooking and conserving nutrients from the liquid.
Provides general reconstitution ratios for dried vegetables and fruits.
Enumerates various uses including drying herbs, fruits, vegetables, making dough, and more.
Instructions and tips for drying herbs and spices at 35°C, including preparation and storage.
Guidance on selecting, preparing, and drying flowers at 35°C until brittle.
Instructions for using dried flowers and petals to create potpourri with added essential oils.
Steps for activating yeast by placing it in the dehydrator at 35°C to initiate foaming.
Instructions for proofing dough in the dehydrator at 35°C until it doubles in size.
Detailed steps for heating milk, adding starter, cooling, and fermentation.
Advice on achieving thicker yoghurt, potential separation, and troubleshooting thin or sour results.
Guidance on washing, pre-treatment, and blanching vegetables for drying.
Information on drying temperatures, times, and how to perform a dryness test.
Advice on using fresh citrus, removing peel, and storage recommendations.
Various applications for dried citrus peel, including in curries, potpourri, and baking.
Steps for preparing fruit, including washing, pre-treatment, and blanching.
How to test fruit for dryness, noting that properly dried fruit should be soft and pliable.
Tips on selecting fish, slicing, salting, dry brining, and wet brining methods.
Advice on using spices for flavoring and proper storage of dried fish to prevent spoilage.
Guidelines for selecting lean meat, marinating, slicing, and safe storage of dehydrated meat.
A recipe for making beef jerky, including ingredients and step-by-step instructions.
Tips on selecting fruit, pureeing, spreading evenly, and ensuring the correct consistency.
Guidance on drying times, checking for pliability, rolling logs, and proper storage.
