G21 Harmony Small User manual

HEALTHY

Thank you for purchasing our product.
Before using this unit, please read this manual in order to avoid improper handling and use
ofthedevice.
Important safeguards
Please read carefully all instructions before using your food dehydrator
This product is intended for use in dehydrating food products. Do not use this appliance for any
other purpose other than intended.
Warning: to avoid risks of electrical shock, burns or injuries, always make sure the product is un-
plugged from electrical outlet before displacing, servicing or cleaning it.
When using any appliances and to reduce the risk of fire, electrical shock, burns or serious injury,
basic safety precautions should always be followed:
1. Before using this appliance, please check carefully to make sure voltage is compatible with
your home and that electrical cord is connected to a properly grounded electrical outlet of similar
voltage. Caution: Risk of fire, electric shock, burns or injury if dehydrator is not connected as
instructed.
2. Always place appliance on a flat, level and stable surface.
3. Make sure dehydrator and all controls are in OFF position before inserting plug in electrical
outlet.
4. Do not plug/ unplug dehydrator into/ from electrical outlet with wet hands.
5. To disconnect dehydrator from electrical outlet, pull directly on the plug, do not pull on thepo-
wer cord.
6. Do not let power cord hang over edge of table or counter or touch any hot surfaces.
7. Do not place or use the unit or any parts on or near a hot gas or electric burner, in a heated
oven, or on stove top.
8. This appliance is not intended for use by persons (including children) with limited physical,
sensual or mental capabilities, or with lack of experience and knowledge, unless they have been
given supervision or instructions regarding use of the appliance by a person responsible for their
safety.
9. Close supervision is necessary when any appliance is used near children.
10. This product is equipped with a polarized plug (one blade is wider than the other blade) as
asafety feature to reduce the risk of electrical shock and fire. This plug will fit into a polarized outlet
only one way. If you are unable to insert the plug into the electrical outlet, try reversing the plug. If
the plug still does not fit, contact a qualified electrician. Never use the plug with an extension cord
unless the plug can be fully inserted into the extension cord, making sure the electrical rating of the
extension cord is at least as great as the electrical rating of this appliance (listed on the bottom pa-
nel of the unit). Do not alter plug. Do not attempt to defeat the safety purpose of the polarized plug.
11. Do not operate this or any other appliance with damaged cord or plug or after the appliance
malfunctions, has been damaged in any way, has been immersed in water or other liquid. Send the
unit to the nearest Authorized Service Center for inspection, repair or adjustment. (only qualified
technicians should repair the unit).
12. To avoid risk of electrical shock, fire or injuries: do not immerse in or expose appliance, elect-
rical cord or plug to water or other liquid.
EN

13. Keep electrical and extension cords away from appliance and any hot parts and surfaces
ofthe appliance during use.
14. The use of any accessories or attachments not recommended by the manufacturer may cause
fire, electric shock or injury.
15. Always use Control Functions/Buttons to operate unit.
16. Make sure appliance is in OFF position and unplugged before adding/removing parts or when
cleaning.
17. Do not move the product while it is in use.
18. Unplug power cord from outlet when not in use. Clean and cover the unit and store in a cool
dry place if not being used for an extended period of time.
19. This appliance is not recommended for outdoor use.
20. If appliance malfunctions during use, shut down unit immediately and discontinue use. Do not
attempt to open any part of the base. This product has no user-serviceable parts. Always con-
tact authorized Service Centre if unit malfunctions or for service. Do not use or replace with any
unauthorized parts not intended for this unit. All parts for this appliance must be used according
to Instruction Manual. Only use manufacturer approved parts from authorized Service Centre. Any
other parts or accessories not intended for use with this appliance is strictly prohibited and will
void warranty.
Keep out of reach of children. Do not leave appliance unattended when in use. Always super-
vise children when they are near appliance. Do not allow children to operate or be near the
appliance when in use.
Save these instructions for future reference.
Caution: burns, injury and/or fire may result from non-compliance with all
operating procedures described in instruction manual.

Control panel
Dehydrator Cabinet
Dehydrating Trays
Temperature Control
Digital Timer
StartSelection
ON/OFF
SEL START
35°
41°
46°
52°
57°
63°
68°
Small
Harmony
Dehydration – preserving food
Thousands of years ago, one of the few ways people had to preserve foods was by laying them out to
dry in the sun. Before such modern appliances as refrigerators and before chemical preservatives, de-
hydration was an easy way to safely store foods for use at a late time, when food was scarce or not in
season. Your new food dehydrator applies modern science to this ancient art to bring you a controlled,
predictable and safe way to preserve foods at home.
Dehydrating food opens a new dimension in preserving fruits, vegetables and meats to you. Your new
food dehydrator will be able to perfectly capture the fresh-picked in-season flavor and nutrition of almost
any food for out-of-season eating enjoyment. These dried foods can be more easily stored because they
are less likely to spoil and they take up less room as well. They also weigh less making them perfect
for camping or backpacking meals. Dried fruit snacks are delicious and nutritious. Ingredients for your
favourite soup recipes can be dried and stored which also make great last-minute meals, ready to cook.
Your dehydrator unit keeps food in the drying chamber at a computer controlled constant temperature.
Food is bathed in constant stream of warm dry air which gently removes the moisture from the food. The
result is beautifully dried food every time.
You will find that drying food is practical and economical as well as easy.
And it all starts with your state-of-the-art food dehydrator.
What is dehydration?
Dehydration refers to a process in which moisture is removed from food allowing the dried food to be stored
safety for later use. Its main benefit over other, such ancient methods such as salting or smoking, is that it
adds no flavours and removes few nutrients from the food being dehydrated.
When done properly, few nutrients are lost during dehydration. According to the Food and Drug Admini-
stration (FDA), dehydrating retains 95 - 97% of the nutrients in the original food. In contrast, canning only
preserves 20 - 30% and freezing only retains 40 - 60% of the food´s nutrition. Dehydrated food tastes good
too! Since natural flavours concentrate as you remove moisture, the dried product is naturally delicious.
As you will soon learn, reconstitution is an integral part of dehydration. Reconstitution refers to the adding
of water to the dried food. When allowed to soak in water, dried food absorbs the water and swells
back to its original size, shape and texture while retaining nearly 100% of its original flavour and
nutrition.
Parts and operating instructions

For the safest results, read all of the instructions first
1. Make sure the power switch is turned off. Place the unit on a clean, dry surface away from
children and pets. Plug into an undamaged electric outlet. Warning: do not use an extension cord
with your dehydrator.
2. Do not block the air vents on the door or at the rear of the dehydrator. Keep the dehydrator at
least 12” (30 cm) away from any wall to allow for proper air circulation.
3. Do not operate the dehydrator on flammable surfaces such as carpeting.
4. Turn unit ON by pressing the power switch.
5. Set temperature by turning temperature knob to desired setting.
6. Press SEL button for setting time. Digital timer display will flash.
7. Set the hours by pressing the arrows to increase or decrease hour setting, up to 40 hours.
Press SEL button again.
8. Set the minutes by pressing the arrows to increase or decrease minutes setting.
9. Display will show Time setting. Press SEL button again to confirm Time Setting, Press Start to
begin dehydration process.
10. Prior to the dehydrating process, heat the unit at 90°F for 45 minutes to remove any moisture.
11. If the unit stops for any reason, turn off, unplug and contact Authorized Service Centre.
12. Using oven mitts, slide the dehydrator trays out of the unit and load the product and be sure
to leave space between the items to allow for maximum air circulation.
13. Using both hands for maximum stability, slide the dehydrator trays back into the unit.
14. Note: moisture may collect on surface of the food. This should be blotted off with a paper towel.
Tools you need to get started
• Paring knife (stainless steel blade).
• Cutting board.
• Storage containers.
Additional tools that make the job easier and faster can include:
• A food processor or other similar appliance for faster and consistent slicing.
• Blender for making fruit purée for fruit leather.
• A small notebook to keep track of length of time and recipes that work for you as well as those
that don´t.

Basic food preparation tips
Fruit and vegetable peel often contain much of the food´s nutritional value. Therefore it is better
not to peel if the dried food is to be eaten as snack or used in cookies. On the other hand, you will
want to peel apples intended for a pie or tomatoes intended for soup. Generally, if you normally
peel thefood for a specific recipe, then peel the food before it is to be dehydrated.
One of the most important factors in successful dehydration is how the food is sliced. When drying
fruits it helps to get all the slices about the same thickness so they all dry to the same moisture
level, at the same time. Thick slices dry more slowly than thin slices. The thickness you choose
is up to you but slicing all the pieces to as close to the same size as is possible will help ensure
success and consistency.
The skin of many foods naturally protects the food but it can hamper the dehydration process.
During dehydration, moisture escapes best from a cut or broken surface not through the tough
skin. Therefore, the larger the cut area, the faster and better the food will dehydrate.
For this reason thin stalked vegetables like green beans, asparagus, and rhubarb should be cut in
half the long way, or with an extreme diagonal cut to expose as much of the inner parts of thefood
as possible.
Fruit should be sliced across the core and not down through the core. Try to always make thin
flat cuts.
Broccoli stems should be halved or quartered depending upon diameter. Small fruits like strawbe-
rries can be cut in half. Even smaller berries should be cut in half or blanched slightly to break the
skin.
Filling the drying trays
When loading the food into the trays you can use all of the tray´s surface, but some airflow must be
maintained. Try to place the food in a single layer whenever possible. This is particularly important
with foods like banana slices and pineapple rings and not quite as important with beans. If some
of the pieces come out with too much moisture when you are finished, one of the reasons is that
it might have been covered by other pieces of food.
Dehydration removes the moisture and will cause the food to shrink as it dries. This allows you
tostore the same amount of food in a smaller space. Chopped food should not be spread thicker
than 3/8 inch. If needed, use mesh sheet to hold food.
It may be necessary to stir the finely chopped food once or twice during dehydration to ensure
even drying of all the pieces. To do so, turn the machine off, unplug it, remove the trays, stir, then
reassemble and restart the machine according to the instructions.
Prevent dripping
Some foods such as very ripe tomatoes and citrus or sugared fruits may drip. Dripping from a tray
above can change the flavour of different food on lower trays. To help lessen dripping after placing
food on drying trays and before placing them on the dehydrator base, tap the tray firmly downward
on a towel laid on the counter top a few times to remove excess moisture.

Vegetable dehydration tips
Dried vegetables are every bit as flavourful and versatile as dried fruits. With dried vegetables you
can make delicious soups, stews, casseroles and more. Basically, anywhere you would use fresh
vegetables you can use dehydrated vegetables.
Before preparing and dehydrating your chosen vegetables, always wash them in cold water. A cer-
tain amount of coring, slicing, peeling or shredding is required. A food processor can be a handy
tool when processing vegetables taking seconds to slice up a large batch ready for the dehydrator.
Be creative when drying vegetables. Placing vegetables in diluted lemon juice or similar flavou-
rings for approximately 2 minutes will add a hint of flavour to such vegetables as green beans and
asparagus.
Pre-treatment of vegetables
For the most part, vegetables need little in the way of special treatment for dehydration although
there are some exceptions. Here are some preparation guidelines that will help you get the most
from your dried vegetables.
A few vegetables, such as onions, garlic, peppers, tomatoes and mushrooms can be dried and re-
constituted successfully without pre-treatment. In general if vegetables must be steamed orblan-
ched for freezing they must be treated for drying.
With the above-named exceptions in mind most remaining vegetables will need to be steamed
or blanched before drying. Many vegetables have enzymes that help the food ripen and leaving
these enzymes active in the food will cause them to continue to bring about changes in flavour and
aroma which can be undesirable. Although untreated vegetables which are dehydrated can still be
good for as long as three to four months, heat treated vegetables reconstitute in less time, keep
longer, and generally retain more flavour when reconstituted.
Steaming
Steaming is the best method of pre-treatment. Place a single layer of chopped or slices vegetables
in a colander or steam basket. Shredded vegetables can be ½ inch deep in the colander or basket.
Set vegetables in a pot above a small amount of boiling water and cover. Water should not touch
the vegetables. Begin timing immediately. When ready to remove, vegetables should be barely
tender. Drop in bowl of cold water to stop cooking and for food to retain its color. Pat dry and
spread on trays to dehydrate.
Blanching
Blanching is recommended for green beans, cauliflower, broccoli, asparagus, potatoes and peas.
Since these vegetables are often used in soups or stews, blanching will ensure that they retain
adesirable color. To blanch, place prepared vegetables in a pot of boiling water for 3 to 5 minutes
only. Strain and pat dry and place vegetables in the dehydrator.
Blanching is faster than steaming but many nutrients are lost in the blanching water. It is not re-
commended for chopped or shredded vegetables, which would easily overcook during blanching.
To blanch sliced vegetables, drop the prepared vegetable into a large pot of boiling water. Do not
add more than 1 cup food per quart of boiling water. Begin timing immediately. For timing follow
standard freezing directions. Timing is approximately one-third to one-half that of steaming or until
vegetables are barely tender.

Fruit dehydration tips
Dried fruit is a superb food treat. Try it plain as fruit leather, or in ice cream cobblers and pies.
It ishard to imagine a better tasting more nutritious snack than dried fruit. Dried fruit is naturally
sweet, has no preservatives, and is inexpensive.
Your food dehydrator makes drying fruit easy. With all fruits it is best to wash them before begi-
nning. After that, most fruits just need halving, coring or pitting and slicing before placing them
inthe dehydrator.
You do not have to pre-treat fruits to get good results, but some fruits, such as apples, pears, pe-
aches, apricots and bananas tend to darken somewhat with drying or storage beyond six to seven
months. Although still edible when darkened, they tend to not appear as tempting to the palate.
If you do not mind the change in color of your dried fruit, there is no need to pre-treat. Fruits like
bananas turn brown without pre-treatment, but at the same time they become very sweet and
bursting with pure banana flavour by simply slicing and placing directly into the dehydrator. For
drying times of fruits, refer to the fruit preparation table.
To avoid fruits from darkening, fruit pieces can be dipped in solutions of lemon pineapple,
ororange juice, or ascorbic acid prior to dehydration dip the fruit in the solution for two minutes.
Drain onpaper towels and place in drying trays.
Lemon, pineapple or orange juice
Fresh or bottled lemon, pineapple or orange juices are the best because of their natural sweetness.
Pineapple and orange juice can be used full strength or diluted to taste. If you use lemon uice, it is
best to dilute it with 1 part juice to 8 parts water and soak the fruit pieces for two minutes. Be aware
that the taste of these juices can overpower the taste of the fruit being dried and may not always
prevent discoloration of food. Experiment with the dilution and soaking times to suit your taste.
Ascorbic acid
Crystalline ascorbic acid or products with ascorbic acid made for preserving fruits for canning
may be obtained from drug stores or from stores selling canning supplies. Most grocery stores
sell it with their canning supplies as well. Mix 1 tablespoon in four cups of water and soak the fruit
for about two minutes. Like lemon juice, the taste can be quite overpowering so experiment with
concentrations and soaking times.
Sodium bisulfite
Sodium bisulfate can be purchased at your local pharmacy. If you or anyone who will be eating
the food has any known chemical allergies, you should check with your physician before using this
chemical. Be certain to ask for food grade (safe) product only. Mix 1 teaspoon of sodium bisulfite
in 1 quart of water. Dip the sliced fruit in the solution for few minutes. Remove, drain and place
onthe dehydrator tray.

Fruit leather dehydration tips
Sometimes referred to as fruit rolls, fruit strips or fruit jerky, fruit that is puréed and dried in thin
sheets becomes a tasty, chewy, candy-like snack we will call fruit leather. You have probably sam-
pled the commercial versions from the market, but once you have tasted it made fresh at home
with quality frit, you will never go back to store bought! Fruit leather is a good way to make use of
left-over or overripe fruit that might otherwise be discarded.
Making fruit leather is very easy. Start by thoroughly washing the fruit in cold water and remove
any stems or leaves left on the fruit. Remove the peel, skin, pits, or seeds as necessary. Then just
purée the fruit or fruit combination of your choice, and add just enough liquid to the blender to
make a smooth thick purée. Honey, fruit juice or water can be used but do not make the mixture
too thin or it won´t stay put on the dehydrator shelf. With fruits that have a high moisture level little
or no liquid needs be added at all.
Since you are the cook, you get to taste the purée as you are making it. It is not only pour privilege
but an important part of the process, because If the purée tastes good, the leather will taste even
better! Remember that the flavours and sweetness will concentrate when the leather is dry, so do
not make it too sweet!
It is best to use a fruit leather sheet designed for the purpose but if not available, you can line one
half of each drying tray with plastic wrap.
When drying sticky purées (bananas, for instance) spray a small amount of vegetable oil spray on
the fruit leather sheet or plastic wrap. After all fruit leather sheets are filled, stack the drying trays
atop the base. Dehydrate until the fruit purée is the texture of leather. It should be easy to peel off
of the fruit leather sheet. Wrap in plastic wrap and store at room temperature. Spices, chopped
nuts or coconut may be added to the purée for extra flavour. For further variation, purée several
types of fruit together.
The necessary part of the fruit puree production is powerful blender. In our offer you can find high
speed mixers Perfect Smoothie and Smart Smoothie, that mix fruits into smooth puree and make
your job easier. You can prepare not only fruit puree but also healthy smoothie drinks, soups, paste
and so on.
Feel free to experiment with your recipes. Single fruit flavours will work just fine, but there are
lots of various fruit combinations that combine to make flavourful snacks.
These include:
• strawberry - banana
• strawberries - rhubarb
• pineapple - peach
• apple - cinnamon (use cinnamon sparingly)
• honey - cranberry - orange (cranberries should be cooked)
• pineapple - orange
• pineapple - apricot
• raspberry - apple
• raspberry - banana - coconut
• mixed berry
• apple - blueberry

Meats-fish-poultry dehydration tips
Dried meats are best when made for upcoming camping and backpacking trips. When reconstitu-
ted they yield a tasty meat, somewhat like fresh cooked.
Use only very lean meats and cut away as much fat as possible. Meat should be marinated before
drying to add flavour and also to tenderize it. The marinade should contain salt, which helps extract
water from the meat and also helps preserve it, but it should not have any oil. Most marinades
contain some sort of acid (like tomato sauce or vinegar) because the acid breaks down the fibers
making the meat more tender.
Slicing meat while partially frozen will be easier, especially if you want very thin slices. A food pro-
cessor or a specialized meat slicer can do a great job. You can also tell your butcher that you are
making dried meat or jerky and they will be glad to thin slice it for you.
When drying meat or game for stews, soups, etc., remember that these types of meats must be
cooked prior to drying. Cook, cut into small cubes and place in the dehydrator. Dry until al moisture
has been removed, approximately 2 to 8 hours.
When ready to use in your favourite stew simply rehydrate by soaking in water or broth for at least
1 1/2 hours, or until tender and about the size they were before dehydrating.
Beef
Choose lean cuts. Beef flank steak, round or rump are better than chuck or rib.
Poultry
All poultry must be cooked before drying. Steaming or roasting are the best methods. Chicken
breasts are leaner than dark meat.
Fish
A good idea is to steam the fish before dehydrating or, if you chose to bake it, preheat your con-
ventional oven to 200°F and bake for 20 minutes or until fish is flaky. When drying fish, sole and
flounder are good choices.
Jerky
Dehydrating meat without prior cooking will produce the rigid chewy style of meat known as jerky.
It is one of the oldest known forms of meat preservation. Because jerked meat is made without
cooking the meat first, it is important to start with quality meat, and to have a clean and sanitary
work area. Also, be sure to thoroughly cleanse the work surfaces when done. Remember that jerky
is the only meat to be placed uncooked in the dehydrator.
Making beef jerky
As with nearly all foods, it is important to start with a quality cut of meat. Select a lean flank
orround steak about 1 to 1 ½ inches thick. Trim off all fat and connective tissue. Fat hampers
theability of the meat to dry, and the connective tissue will make for a tough jerky to chew.
For easier cutting, place meat in the freezer for about 30 minutes to partially freeze. Then turn
itover and freeze for an additional 15 minutes. Cut across the grain into strips about 1/8 inch thick.
Marinate the strips for at least 3 hours, or even overnight. This gives the meat a unique flavour and
at the same time tenderizes the meat. Increase the marinating time for a stronger flavoured jerky.
IMPORTANT NOTE: EXCEPT FOR JERKY, COOKING OF ALL MEATS AND FISH
BEFORE DRYING IS REQUIRED TO ENSURE SAFETY. DO NOT STORE DRIED MEAT,
FISH OR POULTRY LONGER THAN TWO MONTHS.

Meat may be seasoned with salt, pepper, garlic or onion powder, or other spices. Because flavours
intensify during dehydration use salt sparingly! There are lots of jerky recipes available. Try them
orcreate your own unique flavour.
Drain marinated strips on paper towels, and place the strips on drying trays (remember to protect
the dehydrator from dripping foods as described earlier in this manual). Dehydrate until strips are
quite dry, and stiff to bending but can be bent without breaking. This will take from 6 to 16 hours.
Unlike other dried meats, jerky should be slightly chewy but not brittle.
Jerky marinade
• ½ cup soy sauce
• 2 tbsp. brown sugar
• ½ cup of Worcester sauce
• ½ tsp onion powder
• garlic clove, mashed
• 2 tbsp. ketchup
• 1-1 ¾ tsp salt
• ½ tsp pepper
IMPORTANT NOTE: REMEMBER THAT KEEPING A SANITARY WORK AREA
IS CRUCIAL. BE SURE TO WASH ALL WORK SURFACES AND YOUR HANDS
BEFORE HANDLING THE MEAT, AND WASH YOUR HANDS AFTER TOUCHING
ANY OTHER OBJECT OR SURFACE BEFORE HANDLING MEAT AGAIN.

Drying other items
Flowers
The flowers should be picked after the dew has dried and before the evening dampness. Flowers
should be dried as quickly and as soon as possible after picking. Discard any damaged or brown
leaves. Place in trays without overlapping. Drying times will vary depending upon size and type
offlower. Dry for approximately 2 - 6 hours.
Herbs
Rinse and shake off excess water. Pat dry. Remove dead or discoloured leaves. If using seed, pick
when pods have changed color. You should leave herbs on the stem and remove when drying has
been completed. Spread herbs loosely on tray. Drying times will vary according to size and type.
Dry for approximately 2 - 6 hours.
Storing dried foods
Once food is properly dried it is important to store it properly for best results. By following these
storage techniques, your food will stay fresh and ready-to-use for longest time possible.
Containers
Any container which is clean, airtight, and moisture-proof is suitable for storage. Heavy, zippered
plastic bags or heat sealing cooking bags are excellent. Fill each bag as much as possible and sque-
eze out excess air. Filled bags may be placed in metal cans with lids (shortening or coffee cans are
good) to keep out insects. Glass jars with tight-fitting lids can be used with or without plastic bags.
Quality plastic containers with tight fitting lids are good but they must be airtight. Do not use paper
or cloth bags, lightweight plastic bags, bread wrappers, or any container without a tight-fitting lid.
General food storage tips
• Wait until food is cooled off completely before storing
• Heat and light will cause food to deteriorate. Keep food in a dry, cool and dark place.
• Remove all the air you possibly can from the storage container and close tightly.
• Ideal storage temperature is 60°F or lower.
• Never store food directly in a metal container.
• Avoid containers that breathe or have a weak seal.
• Check the contents of your dehydrated food for moisture during the weeks following dehydration.
If there is moisture inside, you should dehydrate the contents for a longer time.
• For best quality, dried fruits and vegetables should not be kept for more than 1 year.
• Dehydrate your produce in the summer when it is at optimum freshness and replace it annually.
• Dried meats, game, poultry and fish should be stored for no more than 3 months if kept in there-
frigerator, and no more than 1 year if kept in the freezer.
• Vacuum sealing can help to extend storage life by several months, if food has been properly
and thoroughly dried.
Location
Cool dark and dry are the keys to maintaining the quality of dried food. Shelves near a window may
need to be covered to keep out light. Glass jars or plastic containers should be placed in a paper
bag or in a closed cabinet. Cement walls and floors are often damp and cold. Therefore, dried food
containers should not be placed directly on the floor, or touching a basement or cellar wall as this can
cause condensation in the container. Do not store dried food near items with a strong odour, such
as varnish, paint remover or kerosene.
Length of storage
Dried fruits and vegetables should not be stored longer than one year. Plan to use all dried meats, fish,
poultry or jerky within a month or two. Label dried foods, an rotate on a first-dried first-to-be-used basis.
Check dried foods periodically. If the food seems more moist than when packed, moisture is getting into
the container. Mould indicates the food was not properly dried before being stored. Destroy mouldly food.

Reconstitution
Dehydration is the process of removing moisture from food. Reconstitution is the replacement of
that moisture to bring the food back to its natural state. Although some dried foods such as fruit
are excellent in their dehydrated state, you will often want to reconstitute other dried foods before
eating them.
Here are some tips on reconstitution:
Just add water
For chopped or shredded vegetables, and for fruits to be used in cookies, no reconstitution isusu-
ally needed. If the pieces are quite crisp and dry you can try sprinkling with 1 Tbs. water per cup
of dried food.
For vegetables and fruits to be used in soufflés, pies, quick breads, doughs or batter, use 2 parts
water to 3 parts (by volume) dried food.
For vegetables and fruits which will be cooked in the liquid such as vegetables side dishes, fruit
toppings, and compotes, use 1 to 1 ½ parts water to 1 part dried food. Extra liquid may be requi-
red for proper cooking.
Time for reconstitution
• Chopped and shredded foods reconstitute quickly. Generally, 15 to 30 minutes is sufficient.
• Larger vegetable or fruit slices, and meat cubes can be reconstituted overnight in water, left
inthe refrigerator. Alternately, you can also chose to place in boiling water, remove from stove,
and let stand 2 to 3 hours.
• Whole pieces of fruit take longest to reconstitute, and are best left to soak overnight.
Other reconstitution hints
• If you drain reconstituted foods, save liquid. This liquid has great nutritional value. Freeze this
liquid for later use in soups, leathers, pies or compotes.
• There is no need to reconstitute ahead of time when making soups. Dried vegetables can be
added directly to the soup about one hour before serving.
• Do not add spices, salt, bouillon cubes or tomato products until vegetables are reconstituted
and cooked. These items considerably hinder rehydration.
• Some foods take longer to reconstitute than others. Carrots and beans require more time than
green peas or potatoes. A rule of thumb: those that take the longest to dehydrate will take the
longest to reconstitute.
• Try not to use more liquid than necessary for reconstitution because nutrients will be drained
away with the excess water. Place dehydrated food in a container and use just enough water
tocover the food. Add more water later as needed to replace what the food absorbs.
Care and Maintenance
After each use, clean the drying trays and dehydrator lid with warm soapy water. Do not wash tra-
ys, lid or base in dishwasher. Stubborn particles may be removed by soaking and/or using aplastic
scrubber. Do not use abrasive materials or solvents to clean plastic. To clean the dehydrator´s
base (the bottom part with the motor and heating element), unplug and wipe clean with damp
sponge or cloth. Never immerse the base in water or allow liquid to flow into the area that contains
the electrical parts.
Storage
After the dehydrator is cleaned, dry all parts, stack drying trays on the base, and store in a clean
ad dry place.

Vegetables Preparation Table (52°C)
Product Preparation State after
drying Time (hours)
Artichokes Cut into 1/3 inch strips. Boil about
10minutes. Brittle 6 - 14
Asparagus Cut into 1-inch pieces. Tips yield
better product. Brittle 6 - 14
Beans Cut and steam blanch until translucent. Brittle 8 - 26
Beets Blanch, cool, remove tops and roots.
Slice. Brittle 8 - 26
Brussel Sprout Cut sprouts from stalk. Cut in half
lengthwise. Crispy 8 - 30
Broccoli Trim and cut. Steam tender, about
3to 5 min. Brittle 6 - 20
Cabbage Trim and cut into 1/8 inch strips.
Cut core into 1/4 inch strips. Leathery 6 - 14
Carrots Steam until tender. Shred or cut into
slices. Leathery 6 - 12
Cauliflower Steam blanch until tender. Trim and cut. Leathery 6 - 16
Celery Cut stalks into 1/4 inch slices. Brittle 6 - 14
Chives Chop. Brittle 6 - 10
Cucumber Pare and cut into 1/2 inch slices. Leathery 6 - 18
Eggplant/Squash Trim and slice 1/4 inch to 1/2 inch
thick. Brittle 6 - 18
Garlic Remove skin from clove and slice. Brittle 6 - 16
Hot Peppers Dry whole. Leathery 6 - 14
Mushrooms Slice, chop, or dry whole. Leathery 6 - 14
Onions Slice thinly or chop. Brittle 8 - 14
Peas Shell and blanch for 3 to 5 minutes. Brittle 8 - 14
Peppers Cut into 1/4 inch strips or rings. Re-
move seeds. Brittle 4 - 14
Potatoes Slice, dice or cut. Steam blanch
8to10 min. Brittle 6 - 18
Rhubarb Remove outer skin and cut into
1/8inch lengths. No moisture 6 - 38
Spinach Steam blanch until wilted, but not
soggy. Kale, etc. Brittle 6 - 16
Tomatoes Remove skin. Cut in halves or slices. Leathery 6 - 24
Zucchini Slice into 1/4 inch pieces. Brittle 6 - 18

Fruit Preparation Table (57°C)
Product Preparation State after
drying Time (hours)
Apples Pare, core and cut slices or rings
pliable. Pliable 5 - 6
Apricots Clean, cut in halves or in slices. Pliable 12 - 38
Bananas Peel and cut into 1/8 inch slices. Crisp 8 - 38
Berries Cut strawberries into 3/8 inch slice
Other berries whole. No moisture 8 - 26
Cherries Pitting is optional, or pit when 50% dry. Leathery 8 - 34
Cranberries Chop or leave whole. Pliable 6 - 26
Dates Pit and slice. Leathery 6 - 26
Figs Slice. Leathery 6 - 26
Grapes Leave whole. Pliable 8 - 38
Nectarines Cut in half, dry with skin side down.
Pit when 50% dry. Pliable 8 - 26
Peaches Pit when 50% dry. Halve or quarter
with cut side up. Pliable 10 - 34
Pears Peel and slice. Pliable 8 - 30
Orange Rind Peel in long strips. Brittle 8 - 16
Meat Preparation Table (63 – 68°C)
Product Preparation State after
drying Time (hours)
Beef Jerky Lean flank of round steak slices about
1 to 1/2 inches think.
Slighly chewy
but not brittle
6 - 15
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.

Vielen Dank, dass Sie sich für unser Produkt entschieden haben.
Bevor Sie dieses Gerät verwenden, lesen Sie bitte dieses Handbuch, um unsachgemäße Handha-
bung und Verwendung des Geräts zu vermeiden.
Wichtige sicherheitshinweise
Bitte lesen sie alle anweisungen bevor sie ihren dörrautomat benutzen.
Dieses Produkt ist dazu bestimmt Lebensmitteln das Wasser zu entziehen.
Verwenden Sie das Gerät nicht für andere Zwecke als vorgesehen.
Warnung: Um die Gefahr eines elektrischen Schlags, Verbrennungen oder Verletzungen zu verme-
iden, immer darauf achten, das Produkt nicht an der Steckdose angeschlossen ist, bevor Sie es
wegräumen, warten oder reinigen.
Um das Risiko von Bränden, elektrischen Schlägen, Verbrennungen und schweren Verletzungen
bei der Verwendung von elektrischen Geräten zu vermeiden, sollten immer grundlegende Si-
cherheitsregeln eingehalten werden:
1. Vor Inbetriebnahme, überprüfen Sie bitte sorgfältig, ob die geforderte Versorgungsspannung
(AC120V - 60Hz) mit der bei Ihren Zuhause kompatibel ist und dass das Stromkabel an eine ord-
nungsgemäß geerdete Steckdose mit gleicher Spannung angeschlossen ist. VORSICHT: Gefahr
von Feuer, Stromschlag, Verbrennungen oder Verletzungen, wenn der Dörrautomat ordnungs-
gemäß angeschlossen wird.
2. Stellen Sie das Gerät STETS auf eine flache, ebene und stabile Oberfläche.
3. Stellen Sie sicher, dass sich alle Bedienelemente des Dörrautomaten in Stellung OFF/AUS
befinden, bevor Sie den Stecker in eine Steckdose stecken.
4. Schließen oder trennen Sie das Gerät an/von eine/r Steckdose nie mit nassen Händen.
5. Um das Gerät von der Steckdose zu trennen, ziehen direkt am Stecker; ziehen Sie nicht am
Netzkabel.
6. Lassen Sie sich das Netzkabel NICHT über den Tischrand oder den Rand einer Arbeitsfläche
hängen, und halten es fern von heißen Oberflächen.
7. Stellen oder verwenden Sie das Gerät oder seine Teile NICHT auf oder neben einem heißen
Gas- oder Elektroofen, in einem beheizten Ofen oder am Herd.
8. Dieses Gerät ist nicht bestimmt für Personen (auch Kinder) mit eingeschränkten physischen,
sinnlichen oder geistigen Fähigkeiten oder mit mangelnder Erfahrung und Wissen benutzt zu wer-
den, es sei denn, eine angemessene Aufsicht oder Anweisungen bezüglich Geräts durch eine
verantwortliche Person ihre Sicherheit.
9. Eine Sorgfältige Aufsicht ist notwendig, wenn das Gerät in der Nähe von Kindern benutzt wird.
10. Dieses Gerät ist mit einem gepolten Stecker (ein Stift ist breiter als der andere) als Sicherheits-
merkmal ausgestattet, um die Gefahr von Stromschlägen und Bränden zu minimieren. Dieser
Stecker passt in eine gepolte Steckdose nur in einer Richtung. Wenn Sie den Stecker nicht in
die Steckdose stecken können, versuchen Sie den Stecker zu drehen. Wenn der Stecker immer
noch nicht passt, wenden Sie sich an einen qualifizierten Elektriker. Verwenden Sie kein Verlänge-
rungskabel, wenn der Netzstecker nicht vollständig in die Dose des Verlängerungskabels einges-
teckt werden kann, und wenn die elektrische Leistung des Verlängerungskabels nicht mindestens
so groß ist wie die elektrische Leistung des Gerätes (ist auf der Unterseite des Geräts aufgeführt).
Ändern Sie nicht den Stecker. Versuchen Sie nicht, die Sicherheitsfunktion des gepolten Steckers
zu umgehen.
11. Betreiben Sie dieses oder ein anderes Gerät NICHT mit beschädigtem Netzkabel oder Stecker
DE

oder wenn das Geräte Funktionsstörungen aufweist oder in irgendeiner Weise beschädigt wurde,
oder in Wasser oder andere Flüssigkeiten getaucht worden ist. Senden Sie das Gerät an den näch-
sten autorisierten Kundendienst zur Überprüfung, Reparatur oder Einstellung. (NUR qualifizierte
Techniker dürfen das Gerät reparieren).
12. Um die Gefahr von Stromschlag, Brand oder Verletzungen zu vermeiden: Tauchen Sie das
Gerät, Netzkabel oder Stecker NICHT ins Wasser oder andere Flüssigkeiten.
13. Halten Sie das Anschluss- und Verlängerungskabel des Gerätes fern von eventuell heißen
Teilen und Oberflächen während des Gebrauchs.
14. Die Verwendung von Zubehörteilen, die nicht vom Hersteller empfohlen werden, können Brän-
de, elektrische Schläge oder Verletzungen verursachen.
15. Verwenden Sie zur Bedienung des Gerätes nur dessen Steuerungsfunktionen / Tasten.
16. Stellen Sie sicher, dass das Gerät ausgeschaltet (OFF/AUS) und von der Stromversorgung
getrennt ist, bevor Sie Teile hinzufügen / entfernen oder das Gerät reinigen.
17. Bewegen Sie das Gerät nicht während es in Betrieb ist.
18. Ziehen Sie den Netzstecker aus der Steckdose, wenn das Gerät nicht in Gebrauch ist. Reini-
gen und decken Sie das Gerät und stellen es an einem kühlen, trockenen Ort ab, falls es nicht für
einen längeren Zeitraum benutzt wird.
19. Dieses Gerät ist NICHT für den Außenbereich bestimmt.
20. Wenn Störungen am Gerät während des Gebrauchs auftreten, schalten Sie das Gerät SOFORT
aus, und benutzen Sie es nicht mehr weiter. Versuchen Sie NICHT Teile der Basis zu öffnen. Dieses
Produkt hat keine Teile die vom Benutzer gewartet werden müssten. Wenden Sie sich immer an
ein autorisiertes Service-Center oder den Kundendienst wenn Fehlfunktionen auftreten. Verwen-
den oder ersetzen keine Teile die nicht autorisiert wurden oder für dieses Gerät nicht vorgesehen
sind. Alle Teile für dieses Gerät müssen gemäß dieser Betriebsanleitung verwendet werden. Ver-
wenden Sie NUR durch den Hersteller genehmigte Teile von autorisierten Service Centren. Alle
anderen Teile oder Zubehör, die nicht für die Verwendung mit diesem Gerät vorgesehen sind, sind
streng verboten und die Garantie erlischt.
Außerhalb der reichweite von kindern aufbewahren. Lassen sie das gerät während der benutz-
ung nicht unbeaufsichtigt. Kinder müssen beaufsichtigt werden, wenn sie sich in der nähe des
geräts aufhalten. Lassen sie das gerät nicht von kinder bedienen und halten sie sie vom gerät
fern, wenn dieses in betrieb ist.
Nur für den hausgebrauch.
Bewahren sie diese anleitung zum späteren nachschlagen auf.
ACHTUNG: durch nichteinhaltung der betriebsverfahren, die in dieser
bedienungsanleitung beschrieben werden, können verbrennungen,
verletzungen und/oder feuer entstehen.

Entwässern - Lebensmittelkonservierung
Vor Tausenden von Jahren war eine der wenigen Möglichkeiten, die die Menschen zu Konservie-
rung von Lebensmitteln hatten, diese an der Sonne trocknen zu lassen. Bevor es moderne Geräte
wie Kühlschränke und bevor es chemische Konservierungsstoffe gab, war die Dehydratation ein
einfacher und sicherer Weg, um Lebensmittel für einen späteren Gebrauch, wenn Nahrung knapp
war oder nach Saison, haltbar zu machen Ihr neuer Dörrautomat wendet moderne Wissenschaft
auf diese alte Kunst an, um Ihnen eine kontrollierte, vorhersagbare und sichere Art der Lebensmi-
ttelkonservierung zu Hause zu ermöglichen.
Die Entwässerung von Lebensmitteln eröffnet Ihnen eine neue Dimension der Konservierung von
Obst, Gemüse und Fleisch. Ihr neues Dörrgerät ist in der Lage, den Geschmack und Nährwert
der während der Saison frisch gepflückten Lebensmittel für den späteren Genuss zu erhalten. Die
getrockneten Lebensmittel lassen sich leichter lagern, da sie weniger anfällig sind, um zu verder-
ben und sie auch weniger Raum in Anspruch nehmen. Sie wiegen auch weniger, was sie ideal als
Mahlzeiten für Camping oder Rucksacktouren macht.
Snacks aus Trockenfrüchten sind lecker und nahrhaft. Zutaten für Ihre Lieblingssuppe können
getrocknet und gelagert werden, was die Zubereitung von „Last-Minute“ Mahlzeiten, erst möglich
macht.
Ihr Dörrautomat hält Lebensmittel in der Trockenkammer computergesteuert bei einer konstanten
Temperatur. Die Lebensmittel werden von einem konstanten Strom warmer, trockener Luft um-
strömt, somit kann die Feuchtigkeit aus den Lebensmitteln schonend entweichen. Das Ergebnis
sind jedes Mal perfekt getrocknete Lebensmittel.
Sie werden feststellen, dass die Trocknung von Lebensmitteln praktisch und preiswert sowie ein-
fach ist. Und alles beginnt mit Ihrem „State-of-the-Art“-Dörrautomaten.
Was ist Dehydration?
Dehydration ist ein Verfahren, in dem Feuchtigkeit aus der Nahrung entfernt wird, so dass die
getrockneten Lebensmittel, für die spätere Verwendung sicher aufbewahrt werden können. Der
größte Vorteil gegenüber anderen alten Methoden wie Pökeln oder Räuchern, ist, dass beim Dehy-
drieren keine Aromen hinzugefügt und keine Nährstoffe aus der Nahrung entfernt werden.
Wenn man es richtig macht, gehen nur wenige Nährstoffe während der Dehydration verloren.
Nach Angaben der Amerikanischen Food and Drug Administration (FDA), bewahrt die Dehydration
95- 97% der Nährstoffe im ursprünglichen Lebensmittel. Im Gegensatz dazu bewahren Konser-
ven nur 20 - 30% und das Einfrieren nur 40-60% der Nährstoffe von Lebensmitteln. Dehydrierte
Lebensmittel schmeckt gut! Da die Konzentration der natürlichen Aromen beim trocknen zunimmt,
schmecken getrocknete Lebensmittel natürlich lecker.
Wie Sie bald lernen werden, ist die Rekonstitution ein integraler Bestandteil der Dehydration. Re-
konstitution bezieht sich auf die Zugabe von Wasser zu den getrockneten Lebensmitteln. Wenn
man die getrockneten Lebensmittel in Wasser einweicht, absorbieren diese das Wasser und
schwellen wieder auf ihre ursprüngliche Größe, Form und Textur an unter Beibehaltung nahezu
100% des ursprünglichen Geschmacks und Nähstoffe.

Bedienungstafel
Gehäuse des Dörrautomats
Trocknungsfächer
Temperaturregelung
Digital Timer
StartenSchaltfläche SEL
ON/OFF
SEL START
35°
41°
46°
52°
57°
63°
68°
Small
Harmony
Teile und bedienungsanleitung