Manual Sencor SFD 7000 (page 6 of 9) (English)

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EN Food Dehydrator

User'smanual

■ Prior to using this appliance, please read the user'smanual thoroughly, even in cases,

when one has already familiarised themselves with previous use of similar types of

appliances. Only use the appliance in the manner described in this user’smanual.

Keep this user'smanual in asafe place where it can be easily retrieved for future use.

In the event that you hand this appliance over to somebody else, make sure to also

include this user'smanual.

■ We recommend saving the original cardboard box, packaging material, purchase

receipt and responsibility statement of the vendor or warranty card for at least the

duration of the legal liability for unsatisfactory performance or quality. In the event

of transportation, we recommend that you pack the appliance in the original box

from the manufacturer.

■ Carefully unpack the appliance and take care not to throw away any part of the

packaging before you find all the parts of the appliance.

DESCRIPTION OF THE APPLIANCE AND ACCESSORIES

A1 Main switch

A2 Control panel

A3 Cabinet with dehydration area

A4 Slide-out trays

A5 Stainless steel racks

A6 Glazed door

A7 Handle

B1 Temperature control knob

B2 Dehydration temperature

selection guide

B3 Display

B4 Backlit start/pause button

B5 Increase time button (plus)

B6 Decrease time button (plus)

PURPOSE OF USE AND FEATURES OF THE FOOD DEHYDRATOR

■ The food dehydrator is intended for dehydrating food such as fruit, vegetables, fruits

of the forest, meat, seeds, beans, nuts, mushrooms, etc. It is also suitable for drying

herbs, medicinals, spices or even flowers for decorating or for making aromatic

mixtures.

■ The food dehydrator comprises of acabinet with adrying area with ten levels for

slide-out trays and stainless steel racks. The heating element, motor with fan and

thermostat are located at the back of the cabinet.

■ The food dehydrator functions on the basis of Horizontal Air Flow technology,

which ensures even heat distribution. It enables heat to be evenly distributed to

all levels of the drying area and eliminates the need to rotate the food racks during

the dehydration process.

WHY USE AFOOD DEHYDRATOR?

■ Drying (dehydration) is one of the oldest methods of food preservation during

which food is heated to evaporate its moisture content. Unlike standard long-term

food storage (e.g. canning, freezing), gentle dehydration retains up to 80 % of

vitamins, minerals and trace elements, while concentrating aromatic compounds,

which makes dehydrated foods all the more tasty. With correct storage, it is then

possible to use dehydrated foods all year round.

■ Foods that are heated during standard cooking or canning procedures over alonger

period of time at a temperature higher than 48 °C start to lose their nutritional

value and enzyme content. Food enzymes are important because they aid the

body'sdigestive enzymes in breaking up food into digestible proteins. Asuitable

food dehydrator such as this one, is able to maintain asufficiently low temperature

at which enzymes do not lose their effect, while at the same time generate

sufficiently hot air for fast dehydration of food and prevent the development of

moulds and bacteria.

BEFORE FIRST USE

■ Before first using the food dehydrator, thoroughly wash the slide-out trays and

stainless steel racks in hot water using neutral kitchen detergent. Then rinse all these

parts with clean water and dry them thoroughly with afine wiping cloth.

■ Also clean out the inside of the cabinet using a lightly dampened wiping cloth

and then wipe everything dry. When cleaning, take care not to wet the heating

elements or the fan of the food dehydrator. Never submerge the cabinet of the food

dehydrator in water or any other liquid.

■ Before first use, we recommend running the food dehydrator empty for at least 4

hours. After turning off the food dehydrator, allow it and all its accessories to cool

down and air out to rid them of potential odours.

PREPARING FOR OPERATION

LOCATION OF THE FOOD DEHYDRATOR

■ Locate the food dehydrator in awell-ventilated, warm and dry room with minimal

dustiness. To ensure proper air circulation, there must be aclearance of at least 15

cm around to the food dehydrator.

■ The surface on which the food dehydrator is placed must be stable, heat resistant

and sufficiently far from other sources of heat. The load bearing capacity of the

selected surface must correspond to the combined weight of your food dehydrator

and its contents.

■ Also select alocation respecting the fact that it is not appropriate to move the food

dehydrator while it is running. Likewise, also take into consideration the fact that the

aroma of the dehydrated food will be released into the room during the dehydration

process, which may not be pleasant for everyone.

SELECTING APPROPRIATE FOODS

■ Correctly selecting and preparing foods for dehydration will result in their better

appearance and taste, faster drying and termination of the ripening process, and it

will also extend the food'sshelf life.

■ The best results are only achieved when good quality ingredients are used.

Practically any type of fruit or vegetable may be dehydrated. Only select ripe fruits

and vegetables, not over-ripened, and free of bruising, rot and moulds. It is possible

to dehydrate sour and mildly sweet fruits and vegetables.

■ When intending to dehydrate meat, it must be fresh and lean.

PREPARING INGREDIENTS

Note:

It is highly probable that fruits and vegetables bought in ordinary stores

are waxed or treated with aspray. Most sprays or waxes can be washed off

using bio-degradable cleaning products or in vinegar water, after which it

is necessary to rinse the food using clean water. If the attempt to remove

the wax or spray is unsuccessful, we recommend to peel the food prior to

dehydrating it.

FRUIT

■ Thoroughly wash the fruit and dry it well. Prepare only an amount of fruit that you

will be able to dry within asingle cycle. Remove any soft or damaged parts. Remove

any pits, stones, stems or roots, and any other unusable parts.

■ Cut the fruit into pieces of equal thickness, ideally 2 to 4 mm. Pieces of varying

thickness unnecessarily extend the dehydration time. Cutting it into smaller pieces

will speed up the dehydration process, whilst improving the quality of the product.

■ Small fruits such as various types of berries (strawberries, bilberries, cranberries, etc.)

do not need to be cut up. However, larger fruits should be cut in half or cut into

slices or cubes.

■ Dry the cut up fruit using aclean wiping cloth or paper towel.

■ To prevent certain types of fruit from browning (apples, pears or apricots), soak the

fruit slices in asolution made from 250ml of water and 1 tablespoons of lemon or

pineapple juice prior to dehydrating them. To achieve interesting flavours, you can

put honey, sugar, cinnamon or coconut on it. Then allow the pieces of fruit to drip

off any excess and then they can be immediately dehydrated. Fruit that is treated

with this solution will remain light coloured and will not turn brown during the

dehydration process nor during storage.

■ Fruits with naturally tough peels (grapes, plums or even figs) may be blanched

in boiling water for 1-2 minutes to speed up the dehydration process. Then

immediately submerge them in cold water, cool them down, dry them and cut them

up into slices.

■ Place unpeeled fruit with the peel facing downwards and the cut surface upwards.

Always place non-straight shapes on the edge with the peel, not on the straight

surface.

VEGETABLES

■ Clean the vegetables thoroughly and wash them.

■ Cut out any surface defects.

■ It is advisable to steam vegetables that require long cooking times, e.g. root

vegetables, pea pods, beetroot, broccoli, carrot, celery, corn, potato and cauliflower

prior to dehydrating them. To prevent it from losing colour and vitamins, it is

sufficient to cook the given vegetable over steam for approximately five minutes.

■ It is good to peel tomatoes.

■ Cut up vegetables can be dipped in salty water.

MEAT

■ Beef, game, poultry or fish meat is suitable for dehydration. Select lean meat

containing as little fat as possible. The leaner the meat, the faster it will be

dehydrated. The higher the fat content in the meat, the shorter will be its shelf life

after dehydration.

■ Thoroughly dry the meat and trim off any fatty parts. To ensure even dehydration,

then slice it into very thin strips approximately 2 to 5 mm thick and 2.5 cm wide.

Select the length as required.

■ Season the finished strips according to taste using salt, marinating it, applying

barbecue spices, etc. Leave the seasoned meat to rest, ideally overnight in

arefrigerator.

■ After placing the meat into the food dehydrator, first allow it to heat up to

a temperature of 70°Cfor 15 minutes, which will destroy potential bacteria and

other harmful substances in the meat. Then lower the temperature as needed and

according to experience, for example 63°C and dehydrate it for approximately 5

to 7 hours. Check on the dehydration process every hour. Well dehydrated meat

is determined by pushing both its ends towards each other and seeing whether it

snaps in the middle.

HERBS, SPICES AND FLOWERS

■ Dehydrate herbs very gently. Only remove the stems, and do not cut them up any

further. Leafy herbs need to be turned over during the dehydration process to

prevent them from sticking.

■ Leaves appropriate for dehydration are young and brittle, harvest pea pods before

they open up. Pick flowers that are young and half-opened.

PET FOOD SNACKS

■ To make snacks for household pets, use healthy and fresh ingredients free of any

additives or preservatives. It is important to take into consideration the size of

the animal. For example, small dog breeds have small mouths and tiny teeth and

need small snacks that are not too crunchy. On the other hand, large dog breeds

can handle big and crunchy snacks. You can test their hardness by crushing afew

snacks in your hand.

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Sencor SFD 7000 Manual

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