Manual Sencor SFD 7000 (page 7 of 9) (English)

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■ Mix all the ingredients in alarge bowl and form aloaf. On afloured cutting board,

roll out the dough to aheight of approx. 6 mm. Then cut your dog'sfavourite shapes

out of the dough.

PLACING FOOD ON THE RACKS

■ Arrange the cut pieces evenly on the racks, do not overlap the pieces, remembering

to leave gaps between the individual pieces. To ensure sufficient air circulation,

utilize approximately 85% of each rack.

■ Underneath juicier foods it is better to put the drying insert in order to prevent juices

from dripping down on to the trays and to make subsequent maintenance easier.

OPERATION

TURNING ON THE FOOD DEHYDRATOR AND STARTING DEHYDRATION

■ Place the food dehydrator in a location according to the instructions in chapter

LOCATION OF THE FOOD DEHYDRATOR.

■ Plug the power cord of the food dehydrator into apower socket and set the main

switch A1 to the ON position.

■ Insert the trays with the prepared food into the food dehydrator and properly close

the door.

■ Using the knob B1, set the desired dehydration temperature. Set the dehydration

time using button B5 or B6.

■ Press button B4 to start the dehydration process.

PAUSING DEHYDRATION FOR INSPECTING THE FOOD

■ If you wish to side out any of the trays during the dehydration process to check the

condition of the food on it, pause the dehydration process by pressing button B4

and open the door.

■ Due to the temperature inside, use kitchen gloves to slide out the tray with the food.

Take out afood sample, allow it to cool down for awhile and check it.

■ After inspecting the food and closing the door, resume the dehydration process by

pressing button B4 again.

FOOD DEHYDRATION TIPS

■ Experiment with the dehydration time to your own taste. Somebody prefers drier

and crunchier results, while somebody else gives preference to less dry product

with atougher consistency. We recommend that you record the dehydration time

for individual types of foods.

■ When you wish to check the degree of dehydration, take out ahandful of food and

allow it to cool down for afew minutes. Hot food appears to be softer, more moist

and more flexible than in its cooled state.

■ Before removing food from the trays, check that each and every piece is completely

dehydrated. When unsure, slice apiece in half and check the degree of dehydration.

■ Leave the dehydrated fruit, vegetables or mushrooms to cool for about 1 hour, if you

prefer inside the turned off food dehydrator. However, to not extend this cooling

time as dehydrated food may absorb moisture from the ambient air and thus require

further dehydration.

■ The food must be sufficiently dehydrated to prevent micro-organism from

multiplying and spoilage. Dehydrated vegetables must be hard and brittle, dried

fruit should be soft and flexible. For long term storage, home-grown fruit should be

drier than commercially bought dehydrated fruit.

■ We recommend inspecting the food every hour and in the event of uneven

dehydration, to pause the dehydration process and rearrange the food.

TABLE OF RECOMMENDED DEHYDRATION TIMES

Note:

Dehydration times in the following tables are only indicative in nature.

Actual times depend on room temperature, ambient humidity, moisture

content of the food being dehydrated, and on how thinly the food is sliced.

Natural juiciness of food varies. The fructose contained in certain types of

fruit requires longer dehydration times.

FRUIT

TYPE OF

FRUIT PREPARATION INITIAL

STATE

APPROXIMATE

DEHYDRATION

TIME

Apricots

Dehydrate them cut in half or cut

into quarters. Before dehydration,

prepare them so as to retain their

colour and not to damage the peel.

Soft and

flexible 20-28 hours

Apples

Remove the peels, kernels and cut

into slices or rings. Soak them for

2 minutes before placing them in

the dehydrator. Then dry them and

place them on the racks.

Soft 7-15 hours

Pears

Peel them, remove kernels and

woody fibre. Cut into slices, rings or

cut into halves, quarters or eighths.

Soft,

leathery 10-12 hours

Plums

Wash them, leave them whole or

cut in half, remove the stem, or the

stone if dehydrated as halves.

Soft 5-24 hours

Bananas Remove the peel and cut into slices

0.3cm thick. Soft 6-10 hours

Strawberries Cut them into slices approx.

0.9cm thick.

No visible

moisture 7-15 hours

Grapes Wash, remove stems and leave

whole.

Soft,

leathery 22-30 hours

Peaches

Before dehydrating, cut them into

halves or quarters. You may remove

their peels during the dehydration

process. Remove stones when 50%

dehydrated.

Soft,

leathery 12-15 hours

Pineapple

(fresh)

Remove the core and peel, cut into

slices, rings or chunks.

Soft and

flexible 12-18 hours

Pineapple

(canned) Dry and tap them. Soft and

flexible 18-26 hours

Berry fruits,

cranberries

Wash thoroughly. You can leave

berry fruits whole, cranberries

can be cut

No visible

moisture 10-15 hours

Cherries

Do not remove the stems unless

you will process immediately.

Remove pits. Halving them is

optional, if you wish to halve

them, do so once they are 50%

dehydrated.

Leathery

but mushy 15 hours

Kiwi fruit Cut into thin circles Soft 7-12 hours

Mango Cut in half. Soft 12-14 hours

Orange

peels

Cut into long strips and dehydrate.

Crush them after dehydration. Soft 8-10 hours

VEGETABLES

TYPE OF

VEGETABLE PREPARATION INITIAL

STATE

APPROXIMATE

DEHYDRATION

TIME

Eggplant

Trim, wash, cut into slices from

0.6to 1.2cm thick and spread out

on the trays.

Brittle 6-18 hours

Broccoli

Trim, cut it up in the same was

as before consuming, wash

thoroughly, steam for 3–5 minutes.

Brittle 6-20 hours

Onion

Remove the peel, cut to athickness

of 1.2cm, mix several times during

the dehydration process.

Crunchy 8-14 hours

Mushrooms

Select fresh, young mushrooms

Remove any dirt or grime.

Depending on size, cut, shorten or

dry whole.

Hard 6-14 hours

Beans

(green or

yellow)

Cut them into pieces approx.

2.5cm long. Steam until

translucent. After partial

dehydration, mix the beans up

so that those in the middle of the

tray are moved to the edge and

vice versa.

Brittle Brittle

Pumpkin Peel and cut into slices Brittle 6-18 hours

Cabbage

Cut off the head and cut it into

strips 0.3cm thick. Cut the centre

into slices 0.6cm thick

Hard,

leathery 6-14 hours

Brussels

sprouts

Remove the stems from the

Brussels sprouts and cut them

in half.

Brittle 8-30 hours

Cauliflower

Put 3 tablespoons of salt into

2.2litres of hot water and soak

the cauliflower in this solution for

2minutes. Steam until soft.

Hard or

leathery 6-16 hours

Potatoes

Peeling is optional. Cut into slices

from 0.4 to 0.6cm thick or into

cubes. boil for 8-10 minutes.

Crunchy 8-30 hours

Carrot

Select ayoung one with fine roots.

Steam until it softens, cut into

slices, chunks, cubes or fine strips.

Crunchy or

leathery 8-14 hours

Cucumber Peel it, cut to athickness of 0.3cm Hard or

leathery 8-16 hours

Sweet or hot

capsicum

Cut into slices or rings approx.

0.6cm thick, remove the seeds

and wash.

Crunchy 4-14 hours

Parsley Tear into small pieces, dehydrate,

subsequently shorten if necessary. Crunchy 2-10 hours

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Sencor SFD 7000 Manual

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