G21 Vitality Mistral Bedienungsanleitung Seite 5

STORAGE
• Store food only after they have cooled down.
• Food can be kept longer if stored in a cool, dry and dark place.
• Remove all the air you possibly can from the storage container and close tightly.
• Optimal storage temperature is 15°C or lower.
• Never store food directly in a metal container.
• Avoid containers that "breathe" or have a weak seal.
• Check the contents of your dried food for moisture during the weeks following dehydration. If
there is moisture inside, you should dehydrate the contents for a longer time to avoid spoiling.
• For best quality, dried fruit, vegetables, herbs, nuts, bread should not be kept for more than 1
year, if kept in the refrigerator or freezer.
• Dried meats, poultry and fish should be stored for no more than 3 months if kept in the
refrigerator, or 1 year if kept in the freezer.
Maintenance/Cleaning Method
After using, unplug the dehydrator from the power supply and let it cool down before cleaning.
Use a soft brush to remove food sticking on the trays.
Dry all parts with a dry cloth before storing the dehydrator.
Clean the surface of body with cloth.
Use paper towels to remove any excess marinade.
Do not clean the appliance with aggressive chemicals or abrasives in order not to damage the
surface.
The English version of the manual is an exact translation of the original manufacturer's instructions.
Images used in this manual are for illustrational purposes only and may differ from the actual product.
Technical specification:
Voltage: 220-240 V, 50/60 Hz
Power: 900-1100 W
Timer: 00:30-48:00
Temperature: 35°C - 75°C
Vegetable preparation table
Product Preparation
Cut into 1/3 inch strips. Boil about
Artichokes
10 minutes.
Cut into 1-inch pieces. Tips yield
Asparagus
better product.
Cut and steam blanch until
Beans
translucent.
Blanch, cool, remove tops and roots.
Beets
Slice.
Brussel Cut sprouts from stalk. Cut in half
Sprout lengthwise.
Trim and cut. Steam tender, about
Broccoli
3 to 5 min.
Trim and cut into 1/8 inch strips.
Cabbage
Cut core into 1/4 inch strips.
Steam until tender. Shred or cut into
Carrots
slices.
Steam blanch until tender. Trim and
Cauliflower
cut.
Celery Cut stalks into 1/4 inch slices.
Chives Chop.
Cucumber Pare and cut into 1/2 inch slices.
Eggplant/ Trim and slice 1/4 inch to 1/2 inch
Squash thick.
Garlic Remove skin from clove and slice.
Hot
Dry whole.
Peppers
Mushrooms Slice, chop, or dry whole.
Onions Slice thinly or chop.
Peas Shell and blanch for 3 to 5 minutes .
Cut into 1/4 inch strips or rings.
Peppers
Remove seeds.
Slice, dice or cut. Steam blanch
Potatoes
8 to 10 min.
Remove outer skin and cut into
Rhubarb
1/8 inch lengths.
Steam blanch until wilted, but not
Spinach
soggy. Kale, etc.
Tomatoes Remove skin. Cut in halves or slices.
Zucchini Slice into 1/4 inch pieces.
State Recommended
Time
after temperature
(hours)
drying (°C)
Brittle 6 - 14 57
Brittle 6 - 14 52
Brittle 8 - 26 57
Brittle 8 - 26 57
Crispy 8 - 30 52
Brittle 6 - 14 52
Leathery 6 - 14 52
Leathery 6 - 12 52
Leathery 6 - 16 52
Brittle 6 - 14 52
Brittle 6 - 10 52
Leathery 6 - 18 52
Brittle 6 - 18 52
Brittle 6 - 16 52
Leathery 6 - 14 52
Leathery 6 - 14 52
Brittle 8 - 14 63
Brittle 8 - 14 52
Brittle 4 - 14 52
Brittle 6 - 18 52
No
6 - 38 57
moisture
Brittle 6 - 16 52
Leathery 6 - 24 52
Brittle 6 - 18 52