Concept SO1030 Wichtige Sicherheitshinweise Seite 25

EN
1. Wash and dry fruits or vegetables first. Cut away any poor quality pieces (half-rotten, bruised, etc.). To speed up the
process, you can stone the fruit, cut out the core or peel the skin. You can dip the fruit in honey, herbs or juice to
adjust the flavour to your liking.
2. Cut the food into slices, and arrange the slices on drying screens in an even manner. Do not overlap the slices; there
should be a tiny space between them. To allow sufficient airflow, leave at least 10% of the drying screen surface
free.
WARNING:
Herbs drying screens never insert into the first floor close to the engine.
Risk of overheating!
3. You can improve the airflow and shorten the process by removing empty screens. However, always leave at least 5
screens in the appliance. Always use the lid.
4. After assembly, select the desired drying temperature using the temperature control buttons.
We recommend:
Flowers: approx. 35-40°C
Herbs: approx. 40°C
Bakery products: 40-50°C
Vegetables: 50-55°C
Fruit: 55-60°C
Meat, fish: 65-70°C
Do not be afraid of experimenting. The time and intensity of drying varies depending on the water content, thickness
of slices, their quantity and your preference. You will soon find out for yourself what mode suits you the best.
5. We recommend turning the unit off about halfway through the drying period, and checking the food. Rearrange
the drying screens so that the lower ones move up and vice versa. Continue drying. The food will dehydrate more
evenly.
6. After drying, turn the unit off, unplug the power cord from the wall outlet, and let the unit cool down.
CAUTION!
The food must be sufficiently dry to prevent spoiling.
Correctly dried vegetables will be dry and brittle.
Correctly dried fruit will be leathery and pliable.
Correctly dried mushrooms will be leathery or even brittle.
Correctly dried herbs will be crumbly.
PACKAGING AND STORAGE OF DRIED FOOD
The dried food must be cool prior to storage (otherwise it may steam up and spoil). Wait for about one week before
packing for long-term storage.
We recommend packing the dried pieces in smaller quantities, so that you can use up the whole pack after opening.
Ideally, store the dried food in sealable glasses, or cloth or paper bags.
CONSUMPTION OF DRIED FOOD
a) The food can be consumed or processed dry.
b) The food can be soaked before consumption or processing as follows:
Pour cold water into a pot, submerge the dried pieces and let them swell in a fridge for 1-8 hours depending on the food
type. The volume of food will increase up to double.
To retain the nutritional value of the dried food, you can use the water for cooking and preparation.
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