Komo Foody Pro User manual

DEUTSCH ENGLISH
Service Heft
Service Manual
für Foody und Foody Pro Dörrgeräte
for Foody and Foody Pro dehydrators

ENGLISH
45
Contents
With love for craftsmanship
and good cooking
Dear Customer,
Congratulations on your purchase of this dehy-
drator. It is designed with your health and your
comfort in mind, and opens up new dimen-
sions for the preservation of all kinds of food.
We are confident that the dehydrator and the
creations that you conjure up with it will pro-
vide you with great enjoyment over the years.
Your satisfaction with our appliance is of the
utmost importance to us. If you have any
questions or comments about the appliance,
please get in touch with us via e-mail at:
[email protected].
We wish you lots of enjoyment in the prepara-
tion of many fine dishes.
Wolfgang Mock und Peter Koidl
Founders and Managing Directors
of KoMo
More than 25 Years of Experience
For your Safety _______________________ 46
Foody: Dehydrator Description & Features 48
Foody Pro: Dehydrator Description &
Features _________________________ 50
Care and Maintenance _________________ 52
On Dehydration _______________________ 54
How to Dehydrate _____________________ 55
1. Pretreating _____________________ 55
2. Filling the drying trays ___________ 56
3. Drying Times ___________________ 58
4. Drying Temperatures _____________ 58
5. Storing dried foods ______________ 58
6. Reconstruction __________________ 59
Herbs ________________________________61
Fruit ________________________________ 64
Vegetables ___________________________ 68
Meats and Fish ________________________71
Technical Specifications ________________ 74
Troubleshooting Guide _________________ 75
Accessories __________________________ 76
Warranty and Contact __________________ 78
Imprint ______________________________ 80

46 47
Important Safeguards
When using electrical appliances,
basic safety precautions should always be
followed, including the following. Read all
instructions!
Do not touch hot surfaces.
To protect against electrical hazards, do not
immerse cord, plugs, or the base of the dehy-
drator in water or other liquid.
Use close supervision when any appliance is
used by or near children.
Unplug from outlet when not in use and be-
fore cleaning.
Do not operate any appliance with a damaged
cord or plug. If the appliance malfunctions or if
it has been damaged in any manner, return the
appliance to an authorized service facility for
examination, repair and/or adjustment.
The use of accessory attachments not recom-
mended by the manufacturer may cause haz-
ards.
Do not use outdoors.
Do not let cord hang over edge of table or
counter or touch hot surfaces.
Do not use appliance for other than intended
household use.
Do not place on or near a hot gas or electric
burner, or in a heated oven.
Turn appliance off first, then remove plug
from outlet.
For your Safety
Do not place dehydrator on a towel or carpet
as this will restrict the dehydrators airflow and
could result in damage to the appliance. Always
leave at least 3 cm of space around the dehy-
drator for proper ventilation.
The appliance has a short power cord to re-
duce the hazards resulting from becoming en-
tangled in or tripping over a longer cord.
An extension cord may be used if care is ex-
ercised during its use. Use a heavy extension
cord (5 amp rating or higher). If using a longer
cord, arrange so it will not drape over the coun-
ter or tabletop.
Do not expose dehydrator to temperatures
above 80 °C. Do not wash in dishwasher.
This appliance has a polarized plug. One
blade is wider than the other. As a safety fea-
ture this plug will fit in a polarized outlet only
one way. If the plug does not fit fully in the
outlet, reverse the plug. If it still does not fit,
contact a qualified electrician. Do not attempt
to defeat this safety feature.
Save these instructions.
Household use only.
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48 49
Foody
1 Lid
Trays
Base
4 Temperature Control Knob
5 On / Off Switch
Foody: Dehydrator Description & Features
Trays
Includes 6 trays of safe, stable BPA Free ABS
plastic.
Mesh Tray Inserts
Includes 6 inserts of safe, stable BPA Free ABS
plastic. Prevents small or diced pieces of fruits
and vegetables from falling through holes in
the dehydrator trays.
Fruit Leather Sheets
Includes 2 free sheets of safe, stable BPA Free
ABS plastic. These sheets fit directly into the
trays and are designed to prevent the fruit
puree from spilling.
ENGLISH
4 Temperature
Micro-processor controlled heat sensor stabilizes
the drying environment. Solid-state variable
temperature control ensures precise results.
5 On / Off Switch
solid flip switch for easy operation
Additional trays, inserts and sheets are availa-
ble as an accessory from your local dealer.

50 51
Foody Pro
1 Lid
Trays
Base
4 Temperature Control Knob 5 On / Off Switch
6 Time Control Knob
Foody Pro: Dehydrator Description & Features
Trays
Includes 6 trays of safe, stable BPA Free ABS
plastic.
Mesh Tray Inserts
Includes 6 inserts of safe, stable BPA Free ABS
plastic. Prevents small or diced pieces of fruits
and vegetables from falling through holes in
the dehydrator trays.
Fruit Leather Sheets
Includes 2 free sheets of safe, stable BPA Free
ABS plastic. These sheets fit directly into the
trays and are designed to prevent the fruit pu-
ree from spilling.
Yogurt Cups
Includes 4 cups of safe, stable BPA Free ABS
plastic. These cups fit directly into the deep
trays and allow you to make fresh yogurt.
Filter
Includes 2 filters. Filters the air so all your de-
hydrated food is free from impurities.
4 Temperature
Micro-processor controlled heat sensor stabiliz-
es the drying environment. Solid-state variable
temperature control ensures precise results.
5 On / Off Switch
solid flip switch for easy operation
6 Timer
The Foody has an automatic timer shutoff
(up to 99 hours).
Additional trays, inserts and sheets are availa-
ble as an accessory from your local dealer.
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52 53
Getting Started
Before using your dehydrator for the first
time, wash the trays, top cover, mesh inserts
and fruit leather sheets in warm, soapy water.
Quick Guide
1
Place dehydrator base on a flat, (not carpeted),
dry and stable surface.
2
Be sure the filter is clean and in place.
3
Prepare foods and fill drying trays. Do not cover
center hole in trays!
4
Stack trays on base and place top cover on
dehydrator.
5
Make sure drying trays are securely aligned on
top of each other.
6
Make sure there is at least one inch of clearance
around dehydrator to ensure proper airflow.
7
Consult various tables to determine what tem-
perature/time is neccessary.
8
Plug power cord into any standard household
outlet.
9
You are now ready to dehydrate.
Care and Maintenance
After Each Use
Clean the trays, top cover, mesh inserts and
fruit leather sheets, (if used), with warm, soapy
water. Soaking and /or using a plastic scrubber
may remove stubborn particles.
Warning
Do not put trays, mesh inserts, fruit leath-
er sheets or top cover in the dishwasher. Heat
from most dishwashers, (on drying cycle), can
cause them to warp.
Do not use abrasive scrubbers, cleaners or
solvents to clean plastic. These will scratch the
surfaces of the appliance.
Do not submerge the power unit / base in wa-
ter. Wipe with a clean cloth.
Care and Maintenance
Service
If your dehydrator experiences a problem, first
refer to the Troubleshooting Guide on the fol-
lowing page. For service or warranty see War-
ranty and Service information at page 78 and
79 of this manual.
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54 55
Dehydrated foods should be stored in an
airtight container.
Benefits of dehydrating food –
what is dehydration?
Dehydration refers to a process in which mois-
ture is removed from food, preventing spoilage,
and allowing dried food to be stored safely for
later use. Few nutrients are lost during dehy-
dration.
Benefits of dehydrating food
The food retains almost all of its nutrients
and taste.
You can control the quality of your food;
preserving food at its nutritional peak.
The weight and size of food is reduced.
There are no worries about spoilage, unlike
frozen foods, if there is a loss of electricity.
Food becomes more energy-dense.
Food is not subjected to extreme high tem-
peratures as in the canning process.
Preparation is easy and the drying process
doesn’t need to be constantly attended.
Dehydrating can be done overnight.
Dehydrated foods are easy to store and
simple to use.
Storing dehydrated foods is energy effi-
cient.
Dehydration concentrates natural flavor,
sweetness and aroma of food.
Since natural sugars concentrate as you
remove moisture, the dried product is natu-
rally sweet. Usually, you won’t need to add
sugar because of this natural sweetness.
How to dehydrate
The only way to become an expert is through
experience. Experiment with various drying
times and temperatures. Record what works
best for you.
Equipment
Sharp paring knife (Use stainless steel blades.
Carbon blades may turn some fruits and veg-
etables dark. A vegetable slicer or electronic
slicer may also be useful.)
Cutting board
Blender (for making leathers and powders)
Storage containers
Optional: Peeler, steamer and basket, or kettle
and collapsible steamer
Before dehydrating, wash hands thoroughly.
Make sure the counter, cutting board, utensils,
equipment and storage containers are clean
prior to using.
Selecting Food
Pick the best quality food at the peak of ripe-
ness and flavor. Cut away any bruised or dam-
aged sections.
Decide Then Dehydrate
Before beginning, decide how dehydrated
food will be used. For example: snacks, baked
goods, soups, sauces or dips. This will help
determine how thick to slice food, whether to
peel or not and whether to salt or season.
To Peel or Not
Peels tend to be tough when dried and take
longer to dry; however, the peels of fruits and
vegetables often contain much of the food’s
nutritional value. Peeling is a personal prefer-
ence. If you would normally peel the food for
a specific recipe, plan to peel the food to be
dehydrated. Peel apples intended for pies or
tomatoes intended for soup. It is better not
to peel, if the dried food is to be eaten as a
snack.
Cutting Makes a Difference
Slice or cut food to uniform thickness. This
allows even drying.
Don’t slice food too thin. 1/4 is preferred for
most fruits and vegetables.
Moisture rich foods such as watermelon, may
need to be sliced thicker to dehydrate properly.
Moisture escapes best from a cut or broken sur-
face, not through tough skin. The larger the cut
area, the faster and better the food dehydrates.
Thin stalked vegetables like green beans,
asparagus or rhubarb should be cut in half
lengthwise, or with an extreme diagonal cut.
Broccoli stems should be halved or quartered,
depending upon diameter.
Fruit should be sliced across the core.
Make thin, flat cuts.
Small fruits like strawberries can be cut in
half. Smaller berries should either be cut in half
or blanched slightly to break the skin.
1. Pretreating
Dipping in a Pretreating Solution
(generally used for fruits)
Some fruits, such as apples, pears, peaches,
apricots and bananas tend to oxidize and dark-
en somewhat during drying or when stored be-
yond 6 – 7 months. To prevent discoloration and
extend shelf life, pretreat as follows:
1
Dipping Solution: We prefer using bottled lem-
on juice, 2 parts juice to 1 part water. You may
also use orange juice, pineapple juice, (fresh or
bottled), fresh lemon juice, ascorbic acid or a
produce protector such as Fruit-Fresh. Ascorbic
acid may be purchased from drug stores. Mix
1 tsp ascorbic acid per quart of water. Follow
label directions for Fruit-Fresh.
2
Allow fruit to sit in pretreating solution for 2 – 5
minutes. Do not leave fruit in the solution for
longer than 10 minutes.
3
Strain through fine mesh strainer before placing
on drying trays.
Blanching / Steaming Benefits
(generally used for vegetables)
Sets color
Stops ripening process (enzymatic action)
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How to Dehydrate
On Dehydration

56 57
Prevents changes in flavor
Facilitates the drying process and reduces dry-
ing time
Reduces contamination from molds and bac-
terial growth
Note
Many vegetables such as beans, corn, peas and
broccoli must be steamed or blanched before
drying. Carrots and celery should be blanched
or steamed. Although untreated vegetables
used within three to four months will have
acceptable flavor, heat treated vegetables will
have better color and reconstitute much more
quickly. A few vegetables, such as onions, gar-
lic, peppers, tomatoes and mushrooms can be
dried and reconstituted successfully without
heat treatment. Generally, if vegetables must
be steamed or blanched for freezing, they must
be treated for drying. Blanching is faster than
steaming.
How to Blanch
1
Place vegetables in a basket or colander.
2
Dip filled basket or colander into a pot of boil-
ing water for 5 – 20 seconds depending upon
size of cut vegetable. (Leave in water only until
you notice a change in color).
3
Remove immediately. Dip in ice cold water to
stop cooking process.
4
Drain and place on drying trays.
How to Steam
1
Place vegetables in a basket or colander that
will allow steam to circulate around the vege-
tables.
2
Dip filled basket or colander into a pot with
about 5 cm of boiling water. Food should not
make contact with water.
3
Cover and steam 3 – 5 minutes.
4
Remove immediately. Dip in ice cold water to
stop cooking process.
5
Drain and place on drying trays.
2. Filling the drying trays
Before filling the trays
Be sure to blot all excess moisture from
foods that have been washed, sugared, mar-
inated or are high in moisture, (such as very
ripe tomatoes or citrus fruit) to prevent drip-
ping.
Filling the trays
1
Once the food has been properly sliced (and
pretreated, if desired), begin filling the dehy-
drating trays.
2
Arrange food on the tray in a single layer.
Leaving a little space between each piece of
food.
3
Make sure the center hole in each tray is always
left uncovered to allow air to circulate.
4
If only one side of the food is cut, place the
cut side up.
Filled Trays
1
Do not immediately place filled trays onto the
dehydrator base.
2
Let excess moisture drip off the trays before
putting on the base by either tapping each tray
firmly on a towel to remove excess moisture or
let filled trays sit away from the dehydrator for
10 minutes, on a towel or paper towels.
3
Placing trays on a towel or paper towels to col-
lect moisture will make cleanup easier.
How to Dehydrate
Note
Always fill the trays with food before placing
trays onto the base.
Caution: If loose particles get into the
base or moisture drips down to the base
and gets into the motor, it will damage the
motor and electronics. To prevent any da-
mage make sure you follow the instructions
below carefully.
Optional
1
To catch any remaining overflow that may oc-
cur, use fruit leather sheets placed on the bot-
tom two trays.
2
Alternate placing the sheets on one half of each
tray. This will allow the warm air to circulate.
3
Place these two bottom trays (without food),
directly on the dehydrator base.
4
Do not use wax paper, as the wax will melt
at dehydration temperatures. Remember to al-
ways leave the center hole uncovered or unob-
structed.
Fruit leather sheets and empty trays may be
removed when food stops dripping.
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58 59
How to Dehydrate
3. Drying Times
It is impossible to give exact drying times be-
cause the moisture content of each food varies
with the weather, soil conditions, where it was
grown, how thick it was sliced as well as the
particular variety of food. Denser food takes
longer to dry. With a little experience, you’ll be
able to tell which foods take the longest. For
example tomatoes, which are normally quite
juicy, will take longer than cabbage, which is
dry. Citrus fruits will take longer than apples.
Record your successes for future reference.
Begin to check sliced fruits, vegetables and
meats periodically after several hours of drying
time. Check more often near the end of the
drying process. Herbs, leathers or chopped and
shredded foods may dry sooner. If foods have
been over dried and seem brittle or slightly
browned, they are still usable for soups or most
baked goods. They may take slightly longer to
reconstitute and require additional water, but
flavor is generally not impaired.
4. Drying Temperatures
Temperature settings can vary, there are no ab-
solutes and quite a few variables in drying food.
The only way to become proficient is to dry, dry,
and dry some more. Certain varieties of produce
and humidity in the air make a difference in the
drying time and quality of dried products.
Experiment with different drying temperatures,
thicknesses of produce, and pre-treatment vs.
no pre-treatment.
The following are good starting points
when drying different types of foods:
(temperatures in Celsius):
Fruits: 50° to 60°
Vegetables: 50° to 60°
Jerky: Start at highest setting (70°), after
4 hours, turn down to 60° – 65° and dry
until desired texture is reached.
Herbs: 35° to 37°
Nuts: 32°
Yogurt: 45° (Foody Pro)
Note
Tray rotation: The KoMo Dehydrator is designed
to operate with up to 20 trays. When using
more than 4 trays, periodic rotation will give
optimum results. Inspect drying trays periodi-
cally. Rotate trays if food being dried requires
it. Place top tray on the bottom, followed by
the next uppermost tray, etc.
5. Storing dried foods
When food is sufficiently dehydrated, thorough-
ly cool before storing (approximately 15 – 30
minutes). If food is allowed to sit too long in
the open air, it will begin to absorb moisture.
ENGLISH
Select appropriate airtight storage containers
and store at optimal conditions. If moisture
or condensation appears in storage container,
food has not completely dried. Return to dryer
and continue to dehydrate until completely dry.
Containers
Any container that is clean, airtight, and mois-
ture-proof is suitable for storage. Fill each con-
tainer as much as possible. Heavy, zippered
plastic bags or heat sealing bags make ex-
cellent choices. Filled bags may be placed in
metal cans with lids (shortening or coffee cans
are good). This will keep out insects and light.
Glass jars with tight-fitting lids can be used
with or without plastic bags. Plastic contain-
ers with lids are good, but should be used in
conjunction with locking plastic bags, because
plastic containers are not airtight. Do not use
paper or cloth bags, lightweight plastic bags,
bread wrappers, unlined metal containers or
any container without a tight-fitting lid.
Labeling
Label dehydrated food with the name of the
product, date dried, and quantity/ weight. This
helps in rotating food and minimizes waste.
Location
Cool, dark and dry are the keys to maintaining
the quality of dried food. Glass jars or plastic
containers should be placed in a paper bag or
in a closed cabinet to keep out light. Cement
walls and floors are often damp. Dried food
containers should not be placed directly on the
floor, or touching a basement or cellar wall. Do
not store dried food near items with a strong
odor, such as varnish, paint remover or kero-
sene.
Length of Storage
In most cases, 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. Rotate on a first-dried,
first-to-be-used basis. Check dried foods pe-
riodically. If the food seems more moist than
when packed, moisture may be getting into the
container. Spread food on drying trays and dry
again. Then pack the food in an airtight con-
tainer. Mold indicates that food was not prop-
erly dried the first time, or was not properly
stored. Discard or compost moldy food. Do not
try to use it.
6. Reconstruction
Reconstitution refers to putting moisture back
into food. You will often want to reconstitute
dried foods before adding to recipes, using as
side dishes or combining with other ingredi-
ents.
When allowed to soak in liquid, dried food
will swell to its original shape and size.
Place food in a container with enough water
or liquid to cover. Then soak until it is at de-
sired consistency.
Refrigerate while soaking to prevent spoilage.
Do not add seasonings during this process.

60 61
Rehydrating meat is usually completed in 1 to
4 hours by soaking in an equal amount of wa-
ter (in the refrigerator), or by gently simmering
in water. Use only enough water to cover meat.
If you drain reconstituted foods, save the liq-
uid. This liquid has great nutritional value. Freeze
for use in soups, leathers, pies or compotes.
Do not add spices, salt, bouillon cubes or
tomato products until vegetables are recon-
stituted and cooked. These items may hinder
rehydration.
You may use liquids other than water, includ-
ing juices, consommé, milk, etc.
Try not to use more liquid than necessary
for reconstitution, as nutrients will be drained
away with the excess.
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.
For chopped or shredded vegetables and
fruits to be used in cookies, no reconstitution
is usually needed. If the pieces are crisp and
dry, sprinkle with 1 Tbsp. water per 1 /2 cup of
dried food.
For vegetables and fruits to be used in souf-
flés, pies, quick breads, doughs or batters, use
2 parts water to 3 parts (by volume) dried food.
For vegetables and fruits which will be cooked
in liquid, such as vegetable side dishes, fruit
toppings, and compotes, use 1 to 1 1 /2 parts
water to 1 part dried food. Extra liquid may be
required for proper cooking.
Chopped and shredded foods reconstitute
quickly. Generally, 15 to 30 minutes is sufficient.
Whole pieces or slices of fruit or vegetables and
meat cubes take longest to reconstitute and are
best left to soak in the refrigerator overnight.
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.
If food cannot be soaked as long as neces-
sary, place in boiling water, remove from stove,
and let stand 2 to 3 hours.
Herbs
Dried herbs are much more flavorful than fresh
herbs. Some guidelines:
1 tsp dried herbs = 1 Tbsp fresh herbs
1 / 4 tsp dried ginger = 1 tsp fresh grated ginger
1 tsp onion powder = 1 medium onion
1 / 8 tsp dried garlic = 1 clove garlic
Many herbs can be harvested through the entire
growing season. Two-thirds of the plant may
be cut, leaving the rest to grow. Once plants
are cut, regular cuttings will prevent them from
flowering.
Flowers, seeds, leaves and stems can all be
used for seasoning. If flowers are used in teas,
dry them whole. Remove any tough or discolor-
ed parts.
Dried herbs have an excellent shelf life. If
stored under normal storage conditions, they
will keep their potency for four years or more.
Dark colored containers are best for storage.
Light fades color and weakens flavors.
Preparation
1
Select herbs just before the plant blooms.
Leaves should be fully developed, yet ten-
der.
2
Flowers should be harvested when they first
open and are still very fresh.
3
Harvest on a sunny morning after the dew has
evaporated.
4
Herbs require no pretreatment.
5
Wash leaves and stems lightly in cold water.
Spread on absorbent towel, shake off any visi-
ble moisture or pat dry.
6
Be sure to remove any brown spots and insect
debris from the leaves.
7
Strip leaves from larger stems. Dry parsley or
sage on the stems.
8
Entire pods or seeds of chili peppers can be dried.
9
Herbs can be placed on the drying trays within
minutes of picking and cleaning.
10
Use either mesh insert trays or fruit leather
sheets.
11
Herbs will be brittle and crumble easily when
dried. Some leaves will darken in color but that
does not affect flavor.
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How to Dehydrate

62 63
12
After drying, leaves can be stripped from the
stem and left whole, ground in a coffee grinder
or crushed. To crush, rub between fingers, use
mortar and pestle or press through a fine screen.
13
Store in airtight containers in a cool, dark, dry
place. If moisture appears on the inside of the
container, the herbs will need further drying.
14
Dried herbs can be difficult to distinguish, so
storage containers should be labeled immedi-
ately following drying.
Herbs
ENGLISH
Herb Part of plant to dehydrate Dry Time (Hrs) *
Basil Leaves 1 – 3
Chili Peppers Pods 5 – 12
Chives Leaves (Chop) 2 – 3
Cilantro Leaves 1 – 3
Cumin Seeds 2 – 5
Dill Leaves 13
Fennel Leaves
Seeds
1 – 3
2 – 5
Garlic Cloves (Break bulbs into cloves. Remove
outer peel of each clove.)
35
Ginger Root and leaves 13
Mint Leaves 13
Oregano Leaves 13
Parsley Leaves and stems 13
Rosemary Leaves 13
Sage Leaves and stems 13
Tarragon Leaves 13
Thyme Leaves 13
* Average Dry Time
Suggested uses for dehydrated herbs
Use in Italian, Mexican and Chinese dishes. Also
use in soups, stews, sauces, vegetables, sal-
ads, cakes, cookies, meat dishes, fish dishes,
egg dishes and in seasoning mixes.
Note
Dry herbs at 35 – 40 °C. Use average times only
as a general guideline. Many variables can con-
tribute to a large difference in drying times.
Check herbs periodically to ensure correct dry-
ing results.
Here you can make your own notes as you gain
experience in using the dehydrator:

64 65
Dried fruit has no preservatives, is nutritious,
and has a naturally sweet taste. Suggested
uses: snacks, cookies, pies, cobblers, cakes,
breads, ice creams, pancakes, jams, fruit
leather, sweetener for waffles or cereals and
more.
Process
1
Select firm, ripe fruit (not overly ripe), free of
bruises and blemishes. Sort through grapes
and berries. Remove those with imperfections.
2
Wash fruit that is to be dehydrated with the skin.
3
Peel fruits, if desired or necessary. For easy
peeling of fruits such as peaches, dip in boiling
water until skin cracks.
4
Waxy skinned fruits like cherries, cranberries,
grapes (raisins), and blueberries that will be
left whole must have their skins poked or be
placed in boiling water for 1 – 2 minutes to re-
move waxy coating.
5
Berries may be blanched or steamed to pop
their skins which will shorten the dehydration
time. Cut, remove stems, stones, pits, cores
and seeds. Cutting uniform slices will allow
food to dry evenly.
6
Cut fruit into slices, pieces or halves. Uniform
1/2 cm slices are best for most.
7
See Page 55 (Pretreating) for fruits that may
turn dark during the drying process.
8
Use mesh inserts for any small fruits or pieces
that might fall through the holes in the dehy-
drator trays.
9
Place fruit evenly on trays. If using more than 4
trays rotate once during drying time.
Tutti-Fruit
Dissolve flavored gelatin according to directions
on package. Soak apple or pear slices in mix-
ture for 10 minutes. Blot dry on paper towels.
Dehydrate.
Variables can contribute to a large difference
in drying times. To test for dryness: remove a
piece of fruit. Let it cool. Cut or tear. Fruit should
have almost no moisture. Most fruits will still be
pliable and leathery. Bananas and strawberries
should be almost crisp. You can leave softer,
if you do not plan on storing for a long time.
Store dehydrated fruit in an airtight container.
Note
Dry fruit at 55 – 60 °C. Use average times only as
a general guidelineFruit Leather
Fruit
Fruit Leather
Pureed fruit dried in thin sheets becomes a
tasty, candy-like fruit leather snack.
1
Pit, then puree fruit of your choice, adding
just enough liquid (fruit juice or water) for the
blender to puree effectively. Often no liquid is
needed.
2
Fruit may also be mixed with applesauce. One
cup applesauce will prevent leather from crack-
ing or splitting.
3
If fruit is tart, you may also add a sweetener.
4
Lightly spray fruit leather sheets with vegetable
oil before pouring on puree to prevent sticking
when removing leather. You can also use a little
olive oil. Rub it on a fruit leather sheet with a
paper towel.
5
Place fruit leather sheet(s) into dehydra-
tor tray(s). Pour one cup of fruit puree onto
a sheet. Remember to leave the drying tray’s
center hole uncovered.
6
For adequate circulation, only one half of the
dehydrator drying tray should be used. Place
fruit leather sheets on alternate halves of the
trays in the stack.
7
After all fruit leather sheets are filled, stack the
drying trays on the base.
8
Set temperature to 60 °C. Dehydrate about 8 – 11
hours.
9
Rotate fruit leather sheets, (not dehydrator
trays), twice during drying time, (about every
3 hours).
10
Leather is done when you notice puree to
have a leather texture with no sticky spots.
It should easily remove from the fruit leather
sheet.
11
Wrap in plastic wrap and store at room temper-
ature or refrigerate.
12
Spices, chopped nuts or coconut may be add-
ed to the puree for extra flavor. For further
variation, puree several types of fruit togeth-
er. Don’t be afraid to experiment! Vary the
amounts according to availability, taste and
imagination. If the puree tastes good, the
leather will be better. Remember the flavors,
and sweetness, concentrate with drying.
ENGLISH

66 67
Note
Try the following combinations
Apples, oranges, bananas and sunflower seeds
Cooked cranberries, oranges and honey
Raspberries, bananas and coconut
Strawberries and bananas
Strawberries and rhubarb
Pineapple and peaches
Raspberries and apples
Apricots and plums
Fruit
Fruit Preparation Drying Time / Hrs * Test for Dryness
Coconut Remove outer skin. Slice. 12 – 16
Cranberries Wash. Remove stems. Place in boiling water
for 1 – 2 min. Blot dry.
14 – 22
Grapes Cut in half. Remove seeds. Place cut side up.
Seedless green are better than red or black.
Poke skin or place in boiling water 1 – 2 min.
Blot dry.
13 – 36 Raisin-like
texture
Kiwi Peel. Cut into slices. Slice 0,6 – 1 cm thick. 13 – 17
Mangos Remove skin and slice. 10 – 18
Melons Remove skin and seeds. Use deepest tray
for watermelon. Cut in slices as thick as
deep tray size will allow.
12 – 16
Peaches Peel, if desired. For easy peeling, dip in
boiling water until skin cracks. Cut in half.
Pit. Cut in slices.
6 – 16 Leathery, may be
slightly sticky in
center
Pears Wash. Peel if desired. Core. Cut in slices or
rings.
6 – 16 Leathery, no mois-
ture when cut
Pineapple Remove crown, skin & eyes. Cut in half. Cut
in slices, leaving core in or remove, dice or
chop and use Mesh Inserts.
6 – 12 Pliable, still slight-
ly sticky. No visible
signs of moisture
Plums Do not peel. Cut in half. Pit. Turn inside out
or cut in slices.
8 – 16 Leathery, pliable
Rhubarb Trim. Wash. Slice diagonally into 2 cm
pieces. Steam 3 – 4 min. Use Mesh Inserts.
6 – 14 Brittle
Strawberries Wash. Cut in half. Place cut side up. 6 – 12 Hard, brittle
* Average Dry Time
ENGLISH
Fruit Preparation Drying Time / Hrs * Test for Dryness
Apples Peel if desired. Core. Cut slices, rings or
chop into pieces.
4 – 10 Leathery, no
moisture when
cut
Apricots Do not peel. Halve and pit. Turn inside out
or cut slices.
8 – 16 Leathery, pliable
Bananas Peel. Cut into slices 1 /4 – 1 /2 cm. 6 – 12 Leathery, slightly
sticky in the
center, brittle
Firm Skin
Berries
(Blueberries, etc) Sort. Poke skin or place in
boiling water for 1 – 2 min. Blot dry.
10 – 18 Hard
Berries Leave whole. 10 – 18 Hard
Cantaloupe Cut in half. Remove seeds and peel. Cut
slices. Blot dry on paper towel.
8 – 20 Leathery,
suede-like
Cherries Wash, pit and remove stems. Poke skin or
place in boiling water for 1 – 2 min. Blot dry.
20 – 26
Citrus Fruit Peel, if desired. Cut into slices. 6 – 12 Hard

68 69
7
Dry vegetables until there is no visible sign of
moisture and they are brittle, hard, or crisp.
Peas should shatter when hit with a knife.
8
If using more than 4 trays, rotate once or twice
during drying time.
Vegetable Powders
Vegetables may be pureed, dried as leathers,
and then powdered for making juices, soup
bases, dips, salad dressings, or baby foods.
Dehydrate vegetable leather until very brit-
tle. Immediately powder small amounts in a
dry blender or coffee grinder. Brittle, sliced or
chopped vegetables can also be powdered.
Powders must be stored in airtight containers
to avoid clumping. For example reconstitute
powdered tomatoes with water until they are
the consistency you desire. Adding a small
amount of water makes a great tomato paste,
adding more water makes a great tomato or
pizza sauce.
Remember powders have very
concentrated flavor.
Vegetable Chips
Vegetable chips offer a great crunchy texture
and taste. Select vegetables such as cucum-
bers, eggplants, zucchini, or parsnips. There is
Dried vegetables are very versatile. Use them
to make soups, stews, soufflés, casseroles, and
dips. They can also be used in recipes calling
for fresh or canned vegetables.
Preparation
1
Select fresh, firm, ripe vegetables that are free
from blemishes. Tender green beans, corn and
peas are preferred. Celery, carrots and peppers
should be crisp. Dry as soon as possible after
picking to retain the most nutrients.
2
Wash vegetables thoroughly in cold water be-
fore processing.
3
Trim, core, peel, slice or shred vegetables.
4
If cutting vegetables into slices make sure they
are a uniform size. 0,6 – 1,2 cm are best for drying.
5
See Page 55 (Pretreating) for information about
vegetables that need to be steamed/blanched
before dehydrating. Some vegetables require
no pretreatment. Blanching decreases drying
time.
6
Spread vegetables in a single layer, unless
shredded or grated.
no need to peel. Cut very thin slices (0,3 cm
thick). Steam 3 or 4 minutes, if chips will be
stored longer than 5 months. Sprinkle gener-
ously with salt before drying. (Seasoned salts
make an interesting chip). Dry until very brittle.
These can be served plain or with dips.
Vegetables
Note
Dry vegetables at 50 – 58 °C. Use average times
only as a general guideline. Many variables can
contribute to a large difference in drying times.
Vegetables should contain only 5 % moisture
and should look and feel crisp and brittle.
Vegetable Preparation Dry Time (Hrs)
Asparagus Remove woody end. Slice diagonally into 1,2 – 2,5 cm
pieces. Blanch/steam.
3 – 10
Green Beans Snip off ends, pull off strings. Dry whole or slice diagonal-
ly into 1,2 – 2,5 cm pieces or cut lengthwise. Blanch/steam.
6 – 12
Beets Steam until tender. Cool and peel. Cut in slices, cubes or
shoestring strips.
3 – 10
Broccoli Cut all stalks in halves or quarters. Blanch/steam. 4 – 10
Cabbage Trim outer leaves. Cut in half. Core. Cut into strips or dry
whole leaves. Blanch / steam.
4 – 10
Carrots Remove tops and stringy end. Peel, cut crosswise, length-
wise or diagonally into slices, cubes or grate. Blanch /
steam.
4 – 12
Cauliflower Cut off woody base. Separate into small flowerets, slice or
cube into pieces. Blanch / steam.
6 – 14
Celery Trim. Cut lengthwise or crosswise into strips or pieces.
Leaves may also be dried. Blanch / steam.
3 – 10
Corn Remove husk and silk. Blanch / steam. Plunge immediately
into cold water. When cool, drain. Cut kernels from cob.
6 – 12
ENGLISH
* Average Dry Time

70 71
Vegetable Preparation Dry Time (Hrs)
Cucumbers Peel (skin is bitter when dried). Slice or shred. Salt, if desired. 4 – 10
Eggplants Trim. Peel. Cut into round slices, julienne strips or cubes.
Blanch / steam. Skin may be dried separately.
4 – 14
Greens Cut off stems. Blot dry on paper towels. 4 – 10
Mushrooms Remove woody stems. Wipe with brush or cloth. Do not
wash. Slice or cube. Small mushrooms may be dried whole.
4 – 10
Okra Trim off stem and tip. Slice pods into pieces or cut lengthwise. 4 – 10
Onions Cut off stem and root. Remove outer skin cut in slices,
rings or dice.
6 – 12
Peas Sort. Blanch / steam. 5 – 14
Peppers Remove stem and seed head. Cut in rings, strips or dice.
Seeds may also be dried. Blanch / steam. For seeds use
leather sheets.
5 – 12
Potatoes Peel. Remove green lining just under skin. Cut away bruis-
es. Cut into slices, strips or grate. Blanch / steam.
4 – 12
Pumpkins Cut in half. Scrape away pulp and seeds. Remove rind. Cut
into wedges 2,5 – 7,5 cm wide and then into strips 1,2 cm
wide. Seeds can also be dried. Blanch/steam.
6 – 12
Winter
Squash
Cut in half. Remove seeds and stringy fiber. Peel off rind. Cut
into strips or cubes. Seeds may also be dried. Blanch /steam.
4 – 1 0
Summer
Squash
Cut in half. Remove seeds and stringy fiber. Peel off rind. Cut
into strips or cubes. Seeds may also be dried. Blanch/steam.
4 – 10
Tomatoes Remove stem area. Peel, if desired. Cut in slices. Blot
excess moisture before drying.
6 – 12
Meats and Fish
ENGLISH
* Average Dry Time
Vegetables
The KoMo Dehydrator can make dried meat and
jerky. Dried meat refers to meat, poultry, or fish
that has been cooked then dried. Jerky is raw
meat or fish that has been seasoned and dried.
Dried meats are best when made for upcoming
camping and backpacking trips. When reconsti-
tuted, they yield a tasty meat, somewhat like
fresh cooked. Practically any meat can be dried,
but fatty meats are not recommended.
Suggested uses
Snacks, soups, stews, casseroles, pizza top-
pings or rehydrate and use in salads.
Guidelines
Choose lean cuts of meat. The leaner the
meat, the better quality of the dried product.
Chicken breasts are leaner than dark meat.
Cleanliness is critical when working with raw
meats. Make sure all surfaces, utensils and
your hands, are washed thoroughly.
Except for jerky, all meats, fish and poultry
should be cooked before being dried. Braising,
pot roasting or steaming are best, because no
fat is used with these cooking methods.
Never dehydrate raw chicken or poultry be-
cause it could contain salmonella.
Cut meats across the grain into thin strips
about 2,5 cm wide and 0,5 cm thick.
Trim off all fat and connective tissues. For eas-
ier cutting, partially freeze by placing meats on
the bottom of the freezer for about 30 minutes.
Turn and freeze 15 minutes longer. To prepare
fish, filet, then cut into 2,5 cm strips.
Do not store dried meat, fish, or poultry
longer than two months.
Store dried meat in an airtight container, a
sealed plastic bag, or jar with an airtight lid.
Keep in the refrigerator or freezer.
Note
Meats, poultry, and fish generally take 6 – 12
hours to dry. This is a general guideline. Drying
times may vary. Dehydrated meats, poultry and
fish darken in color when dried. Dehydrate until
pieces are dry but will bend without breaking,
with no evidence of moisture.
Jerky
Jerky is the only meat to be placed uncooked
in the dehydrator. Your KoMo Expandable De-
hydrator quickly turns thin strips of seasoned
meat or ground beef strips into a hearty snack.
It is recommended that pork not be dried for
jerky, as the drying temperature is not high
enough to kill harmful bacteria.
Note
Start Jerky at 70 °C (highest setting). After 4 hours
decrease temperature to 60 – 62 °C. Dry until
desired texture is reached. Jerky generally takes
6 – 10 hours to dry. This is a general guideline.
Drying times may vary. Dehydrate until strips
are dry, but can be bent without breaking. Jerky
should be tough (slightly chewy), not brittle,
with no evidence of moisture.

72 73
Meats and Fish
Preparing Jerky
It is essential when working with raw meats
to keep working conditions clean. Wash hands
thoroughly each time you touch another item.
Make sure all surfaces and utensils are washed
completely.
To prepare ground beef: Always use the lean-
est ground beef. You will need a jerky gun ac-
cessory to shape the ground beef into strips.
To prepare fish: filet, then cut into 2,5 cm strips.
To prepare meat: Select lean meats, (lean
flank or round steak makes great jerky). Trim
off all fat and connective tissue. Cut into strips
about 2,5 – 4 cm thick.
Note
For easier cutting, place meat in the freezer for
about 30 minutes to partially freeze. Turn over
and freeze 15 more minutes. Cut across the
grain into strips about 0,3 cm thick.
Seasoning Jerky
1
Season or marinate meat or fish from 1 / 2 hour
to overnight in the refrigerator. Increase the
marinating time for a stronger flavored jerky.
A simple salt solution marinade improves flavor
while reducing the potential of spoilage. Most
barbecue marinades may be used, as long as
they contain no oil. Adding lemon juice to the
marinade will help preserve redness. Vinegar
added to a marinade will soften the wild taste
of game meats.
2
Meat may also be seasoned with salt, pepper,
garlic, onion powder, or other spices instead
of marinating. Because flavors intensify during
dehydration, use salt sparingly. However, sea-
son meat dried for jerky a little heavier than for
regular cooking.
3
Discard unused marinade that has been mixed
with meat.
Note
Doing ground beef jerky is slightly differ-
ent than other meat jerkys. Use the leanest
ground beef possible. Instead of a marinade
or a dry rub use a Jerky Spice mixture that
includes a cure. Mix this in with the ground
beef. Allow time for the ground beef and spice
to marinate. This not only provides enhanced
flavor but allows time for the cure to take
action. Follow instructions on the Jerky Spice
label.
To prevent dripping of marinade
1
Drain off any excess marinade
2
Blot as much excess moisture from food as
possible.
3
Tap the tray firmly on a towel to remove excess
moisture.
ENGLISH
4
Let drying trays sit away from dehydrator for 10
min., to let excess marinade drip off. (You may
want to place trays on a towel or paper towels
for easy cleanup.)
Beef Lean cuts: Round,
Rump, Flank
Cook as for pot roast, until tender. Chill.
Remove all fat. Cut into cubes or strips.
Brittle
Chicken or
Turkey
White Meat Cook by steaming or roasting. Chill.
Remove fat and hard skin. Cut or break
into pieces or cubes 1 – 1,5 cm thick, 5 cm
long. Season if desired.
Hard
Fish Lean Fish Clean fish by removing head, skin and any
bones. Steam fish without adding but-
ter. Cool. Break into pieces about 5 cm
square, not thicker than 1 – 1,5 cm. Must
not contain bones or skins. May be sprin-
kled with paprika, salt, pepper, onion and
garlic powder or other spices before drying.
Brittle
Meats Cuts to Select Preparation Test for Dryness
Here you can add your own notes on other kinds of meat and their respective dehydration times:

74 75
Probable Cause
No Heat – No Fan. /
No Power to Unit Switch.
No Heat – Fan OK. /
Broken wire in unit.
Heat OK – No Fan ./
Motor stalled.
Items to Check
Unit is plugged in.
Power switch is on.
Make sure your house power is on and that the outlet is
working.
Check temperature setting.
Return for service if persists.
Turn off immediately.
Check for foreign objects (pieces of dried food) jamming fan.
Troubleshooting Guide
Probable Cause
Heat OK – No Fan ./
Motor stalled.
Slow Drying. /
Trays overfilled. Air leaks due to warped or
improperly stacked trays.
Uneven Drying. /
Variation in food thickness and ripeness.
Trays not rotated. Too much food in trays.
Over-heating or Insufficient Heat./
Temperature control not functioning at proper
range.
Noisy Fan or Motor ./
Foreign material in fan or motor bearings
damaged.
Items to Check
Turn base assembly upside down and shake
vigorously. Turn unit on side and shake
particles out. If fan still doesn’t operate,
return unit for service.
If liquid has been spilled into the air vents on
the fan housing, the unit must be replaced or
returned for inspection.
Air must flow around food freely for food to
dry. Try reducing quantity on each tray.
Check for foreign objects (pieces of dried
food) jamming or slowing the fan.
Replace warped trays.
Note: The heat from most dishwashers (on the
drying cycle) can warp the drying trays. Trays
must be hand washed only.
Stack trays properly again.
Verify that foods are uniform in ripeness and
thickness.
Periodically rotate trays.
Verify that food does not block airflow through
the tray stack.
Unplug dehydrator to clear the electronic con-
trols. Reset temperature. If temperature varies
significantly, return for service.
Try to clear foreign material by shaking as
described above. If no change, return for ser-
vice.
Technical Specifications
ENGLISH
Technical Data Foo dy Foody Pro
Materials BPA-free ABS plastic, approved for
foodstuffs
BPA-free ABS plastic, approved for
foodstuffs
Accessories 2 deep trays, 4 normal trays* 2 deep trays, 4 normal trays*, 4 yogurt cups
Total drying surface 7.000 cm2 (using 6 trays) 7.000 cm2 (using 6 trays)
Thermostat solid-state temperature control ensures
precise results; infinitely variable control
(34 °C to 67 °C)
solid-state temperature control ensures
precise results; infinitely variable control
(34 °C to 67 °C)
Heat Sensor micro-processor controlled heat sensor micro-processor controlled heat sensor
Additional – “Clean Air” air-filtering system; automatic
timer shutoff (up to 99 hours).
Performance 500 Watt 530 Watt
Dimensions Width x Height x Depth: 435 x 282 x 280 mm Width x Height x Depth: 435 x 282 x 280 mm
Weight 4,5 kg 5,2 kg
Limited warranty 10 years (base unit), 1 year (all other par ts) 10 years (base unit), 1 year (all other parts)
Both dehydrators can be expanded to 20 trays.

76 77
Accessories
ENGLISH
Yogurt Cups (Foody Pro)
Great for making and storing home made
yogurt. Available as an accessory. 4 per pkg
All accessories available from your local KoMo
dealer.
Fruit Leather Sheets
KoMo Fruit Leather Sheets fit perfectly in the
drying trays and prevent spilling. Remember,
use only one sheet per tray, alternating sides
of the tray. 10 per pkg.
Extra Trays and Deep trays
Available in packs of two regular trays with two
mesh tray inserts or two deep (Foody Pro)
trays with two mesh inserts.
Mesh Tray Inserts
Used for herbs and smaller diced fruits and
vegetables. Prevents them from falling through
the trays. Allows sticky foods to be removed
easily keeping trays cleaner. 2 per pkg
Replacement Filter (Foody Pro)
Replace your filter when the current filter be-
comes dirty. 1 per pkg.

78 79
Warranty and Contact
Our Service Addresses and Telephone Numbers:
KoMo Germany
KoMo GmbH
Habitzheimer Straße 14
D-64853 Otzberg-Lengfeld
Fon: [phone]
Fax: [phone]
[email protected]
KoMo Austria
KoMo Koidl KG
Penningdörfl 6
A-6361 Hopfgarten
Fon: [phone]
Fax: [phone]
[email protected]
Name
Date of Purchase
Retailer
Serial Number of the Foody / Foody Pro
Please complete the form and send it with the appliance.
✃
Dear customer,
In the unlikely event that you experience prob-
lems with one of our appliances, please call us.
Most often, problems can be solved over the
phone by our technical staff. Otherwise, please
note the following:
The warranty can be claimed only on pres-
entation of the original cash-receipt or invoice
(proof of purchase). The warranty applies only
to material or manufacturing defects, which
excludes damage to fragile parts, such as the
casing, that occur after the unit is put into
service. Our warranty is rendered null and void
by the following: abusive or improper treat-
ment of the appliance, the use of undue force,
or any work on the appliance that has not been
carried out in our workshop.
The warranty (10 Year (Base), 1 Year (Accesso-
ries) is neither extended nor renewed when
repairs covered by it are undertaken.
To submit a claim for repairs under the
warranty, please send the defective unit,
proof of purchase and a detailed description
of the problem. Within the warranty period,
we will repair the defective unit or replace it.
Please call us, however, before sending us
your unit.
After expiration of the warranty period, you
also have the option to send the defective
appliance to us for repair. Once the warranty
has expired, however, any repairs we carry
out will be at the customer’s expense.
Read the instructions before using the product
and retain your purchase receipt for warranty
service.
This product contains no parts that can be
serviced by the user. Any attempt to repair
Foody / Foody Pro will void the warranty. If
your Foody / Foody Pro does not work properly
and you would like to make a warranty claim,
please return the appliance securely packaged
together with the dated purchase receipt.
Should you have any questions on this matter,
feel free to contact us.
ENGLISH

Händlerstempel /dealer‘s stamp
www.frischmahlen.com
Weitere Informationen zu unseren Produkten,
Bezugsquellen und Rezepte zur vollwertigen
Küche finden Sie unter:
Further information on our products and retailers,
as well as great recipes can be found here:
www.frischmahlen.com
© KoMo GmbH, Otzberg-Lengfeld, July 2013
Concept and design: www.informationdesign.de
Text: Pia Pötting – information design,
Photography: Andreas Goinar
Production: Lokaydruck
© KoMo GmbH, Otzberg-Lengfeld, Juli 2013
Konzept und Gestaltung: www.informationdesign.de
Text: Pia Pötting – information design,
Fotografie: Andreas Goinar
Produktion: Lokaydruck