Spring PROFESSIONAL Gebrauchsanweisung Seite 21

Overheat protection
This unit is equipped with an overheat protection, which provides automatic shutdown at high temperatures. In
this case, unplug the power cord and allow the unit to cool for a few minutes before restarting the drying process.
5.4 Tips and tricks
- Use flawless food only; cut out any damaged areas generously.
- Fruit should be ripe but not overripe. Remove core housing, stems and stones (except cherries).
- Cut the food into evenly sized pieces or slices to make sure they are completely dry at the same time.
- Sprinkle fruits with lemon juice before drying to avoid oxidation.
- Small pieces or thin slices are quicker to dehydrate than large ones, but keep in mind that the food will shrink
very much during drying.
- Place the food dehydrator so that it does not disturb during use.
- You can place the tray for fruit leather on the bottom inside the appliance as a drip guard.
- Do not overfill the trays to ensure free air circulation.
- Check the condition of the food shortly before the end of the drying process. Depending on the water content,
it may be necessary to extend the drying time.
- Dab marinade, e. g. Beef Jerky, before the drying process thoroughly with a paper towel.
- Allow the dried food to cool completely on the trays before packing and storing, this facilitates picking them
up. Lockable glasses, vacuum-sealed portion packs or air-permeable linen bags are ideal for storage. Plastic
bags are not suitable.
- A storage in dry, cool and dark locations extends shelf life.
5.5 Table of drying times
The figures in the table are guidelines, as the drying times depend on many different factors such as amount,
size and water content of the food. If case of doubts, choose a shorter dehydration time, which you can extend
as needed.
Fruits
Pineapple, about 5 mm thick slices
Apples, about 5 mm thick slices
Apricots, halved, cut surface upwards
Bananas, quartered lengthwise
Bananas, about 6 mm thick slices
Pears, about 5 mm thick slices
Strawberries, whole or halved, depending on size
Cherries, whole with stone
Melon, peeled, seeded, about 5 mm thick slices
Grapes, halved, cut surface upwards
Citrus fruits, in 5 mm thick slices
Citrus fruits, peel in strips
Plum, halved, cut surface upwards
Temperature Time
70 °C 10 – 12 hours
70 °C 6 – 10 hours
70 °C 10 – 14 hours
70 °C 8 – 12 hours
70 °C 6 – 8 hours
70 °C 6 – 10 hours
70 °C 9 – 15 hours
70 °C 10 – 14 hours
70 °C 8 – 12 hours
70 °C 12 – 15 hours
70 °C 8 – 10 hours
70 °C 6 – 8 hours
70 °C 10 – 18 hours
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