Use and Care Manual

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5) your preferences of drying for each type of dried food
It is recommended to:
 Check your food every hour.
 Rotate and/or re-stack your trays if you notice uneven drying.
 Label food with contents dried, date and weight before drying. It will also be helpful to
note the drying time for future reference.
 Pretreated food will give the best effect in drying.
 Correct food storage after drying also will help to keep food in good quality and save the
nutrients.
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 59℉ 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.
 The highest temperature 167℉can dry meat directly, no need cook the meat in advance.
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 wet 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.