Food Dehydrator
SFD 851GR
EN
EN-11
Copyright © 2016, Fast ČR, a.s.
Revision 05/2016
PACkAGInG AnD stoRAGe
Fruit sliced into different size pieces should be left for approximately one week after dehydration to
"sweat" or acclimatise in order to even out the moisture of the individual pieces prior to long term
storage. For acclimatisation, place the fruit into a container not made from plastic or aluminium, and
place it in a dry, protected and very well ventilated place.
Dehydrated food should be thoroughly cooled prior to packaging. Packages should be smaller in size to
enable the dehydrated food to be consumed after the package is opened.
Place the food pieces into clean, dry packages tightly next to each other, but do not press them against
one another.
Suitable packaging containers are glass canning jars or packaging resistant against the absorption of
moisture. Metal cans with flip open lids may be used if the dehydrated food is placed in plastic bags.
Dried food should be inspected on a regular basis once per month. If you find mould on the surface of
the food, separate it from the remainder and dispose of it. Pasteurise the remaining pieces that were
not attacked by mould.
To pasteurise the contents, arrange the food on a cake baking tray and bake in an oven for approximately
15 minutes at a temperature of 80 °C. Then allow the food to cool down and repack into a clean airtight
package.
tRAY RotAtIon
This food dehydrator is ingeniously designed on the basis of hot air convection for the extraction
of moisture from food. During the dehydration process, the trays should be rotated to ensure even
dehydration of the contents. The trays nearest the bottom are exposed to the greatest amount of heat
– here the dehydration process is faster.
Therefore, simply take them out and place them at a higher level, and move the higher trays closer to
the bottom part of the dehydrator.
ReMeMBeR:
1) You will achieve the best results when quality food is used. Always dehydrate fresh, good quality
food; a bad piece may affect the quality of the entire contents of the dehydrator.
2) It is important that the food is clean – thoroughly clean it, dispose of soft or spoiled pieces.
Make sure that you have clean hands; this relates to kitchen utensils and the individual dehydrator
trays that you use for preparing food.
3) Dehydration time varies and depends on the amount of food, thickness of the individual pieces,
their size, ambient air humidity and the moisture contained directly in the food.
4) Allow food to cool down before checking the degree of dehydration.
5) If necessary, the trays may be filled up completely, and the individual pieces may almost be
touching, but must not overlap.
6) Approximately 6 – 10% moisture content may remain in dehydrated foods without risking their
spoilage. Many dehydrated foods will have a leathery consistency similar to that of licorice.
7) Rotate the trays whenever you notice that dehydration is uneven or when the dehydrator is
completely filled with food.
8) To remove stones, kernels and stems from plums, grapes, cherries, dry them to 50% and then
remove the stems, kernels, etc. In this way, you will prevent losing juice from the food.
