Luvele LBTM400W User manual

Luvele Biltong Maker
LBTM400W
Instructions

Congratulations
on the purchase of your new Luvele Biltong Maker

Safety Instructions
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Please be sure to read all of the following instructions before using the
Luvele Biltong Maker. Keep the instructions for future reference.
Remove all packaging material from Biltong Maker before first use.
Do not place the Biltong Maker near the edge of a bench or table during
operation. Ensure the surface is level and free of liquids or other substances.
Do not place the Biltong Maker near or on a hot stove or oven. Do not place
any parts of the Biltong Maker in a dishwasher or microwave oven.
Never operate damaged appliance, including damaged main cable.
Always use your appliance from a power outlet of the voltage (A.C. only)
marked on the appliance.
Do not use the appliance for any purpose other than its intended use.
Do not immerse the appliance in water or any other liquid unless recommended.
Never remove main cable with wet hands, or lay cable on hot surfaces,
or let cable come into contact with hot surfaces.
Unplug the appliance after each use, when the appliance in not in use and before
changing accessories or cleaning the appliance.
Do not try and perform any maintenance, other than cleaning. For any
maintenance issues please contact Luvele at [email protected].
Use well away from walls and curtains.
Do not use near sink.

Safety Instructions
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This appliance is intended to be used in household and similar applications such as:
- Staff kitchen areas in shops, offices and other working environments;
- Farm houses;
- By clients in hotels, motels and other residential type environments;
- Bed and breakfast type environments
This appliance is not intended for use by persons (including
children) with reduced physical, sensory or mental capabilities,
or lack of experience and knowledge, unless they have been
given supervision or instruction concerning use of the appliance
by a person responsible for their safety.
Children 8 years and above can use this appliance, however,
they should be supervised to ensure that they do not play with
the appliance. Children should not play with the appliance.
Cleaning and user maintenance shall not be made by children
unless they are older than 8 years old and supervised.
Keep the appliance and its cord out of reach of children less
than 8 years.
Check the power supply cord for damage from time to time.
If the power supply cord is damaged, it must be replaced by
the manufacturer or its service agent or a similarly qualified
person in order to avoid a hazard.
Use only designated accessories enclosed. This appliance is not
intended to be operated by means of external timer or separated
remote-control system.

Know your Luvele Biltong Maker
Top Mounted
Heating Fan
Base
5x Drying Trays
400 watts of heating
power allows fast
drying results.
Enjoy your dried
foods sooner.
Comes with five
drying trays. The
Luvele Biltong
Maker is
expandable
to 8 trays.
Base captures any
drips from food drying
for easy cleaning
afterwards.
The opaque exterior
helps block harmful
light which can
destroy the nutritional
content of food that
is being dried.
Opaque Exterior
Temperature control
The 3-setting control
panel is used to set the
right temp for the
produce being dried.
Setting 1
has been specifically
designed to dry Biltong
Setting 2
is for creating
gut loving pro-biotic
fruit roll-ups
Setting 3
is for produce with a high water
content like meat jerky, fruits,
vegetables, etc.
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Ezy Stack System
The trays are
designed to fit into
each other when
not in use,for easy
storage.
Micro Mesh Filter
The Luvele Biltong Maker is
the first in its class to feature a
stainless steel mesh filter. This filter
captures and prevents large airborne
particles from entering the dehydrator
and contaminating your food.

Know your Luvele Biltong Maker
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Hybrid ‘Biltong Maker / Food Dehydrator’.
Biltong Maker
Food Dehydrator
To setup the Biltong
Maker, first remove the
inside of all 5 trays
Stack all 5 trays onto the base to create a hollow
structure, then place the grey biltong rack onto the
top tray. Hang your biltong. Place top fan cover onto
the grey biltong rack, then begin drying.
To setup the food dehydrator, simply leave the
inside of the trays in place and stack all 5 trays.
Place the food of your choice on each tray, then
place the top fan cover on to begin drying.

The team at Luvele ‘luv’ jerky and we ‘luv’ biltong. We enjoy these low fat, high
protein snacks so much we decided to create a hybrid, Biltong Maker/Food Dehydrator.
We are super excited to introduce the all new Luvele Biltong Maker. It is packed with
awesome features and we are confident you will enjoy using it as much as we do.
Create awesome traditional biltong, amazing meat jerky, nutrient packed dried
fruits and vegetables, gut loving pro-biotic fruit roll-up sheets and much more...
Before using your new Biltong Maker
1. Wash the trays in warm soapy water
2. Do not put top mounted power unit in water. Wipe the top mounted power
unit with a damp cloth only.
3. Set the base on a level bench top or table.
4. Stack the five trays onto the base, making sure they rest on top of each
other, not into each other.
(The trays have an ‘ezy stack system’ that allows them to fit into each other
for easy storage, please see page No.5)
5. Place the top mounted power unit on top of the five trays.
6. Then plug cord into electrical outlet and you’re ready to being dehydrating
selected foods.
Accessories - available to order at www.luvele.com
A. The Luvele Biltong Maker is expandable to 14 trays. You
can purchase spare trays in packs of 3.
B. Spare fruit roll-up sheets are available in packs of 3.
C. Spare non-stick mesh liners are available in packs of 3.
D. Meat Jerky Gun for making jerky is also available.
Cleaning your Base and Trays
The Biltong Maker trays are easy to clean. Simply soak the trays in warm water with
detergent for several minutes. Use a soft brush to clean off any food particles that
remain. Do not use any metal objects or scouring pads to clean trays, as they
may damage the surface of the trays.
Top Mounted Power Unit
Use a damp cloth or towel to remove dried food particles from the top mounted
power unit of the Biltong Maker. Avoid dripping any liquid into electrical parts.
Caution: Be sure the unit is unplugged before cleaning the top mounted power
unit. Do not immerse in water
Know your Luvele Biltong Maker
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General Instructions #1
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Selecting Food & Loading Tray (Food Dehydrator)
Select high quality produce that is ripe and full of flavour for the best results.
Wash all fruits and vegetables to remove any debris, dust or insects. Cut away
any bruised or damaged sections. Lay food pieces evenly onto the trays. Do not
overlap the food pieces as this may inhibit drying. As each tray is loaded, stack it
on the dehydrator to begin the drying process.
Drying Time
Drying times will vary, depending on the type and amount of food, the thickness
of the slices, the percentage of water in the food and the weather when using the
Dehydrator.
Temperature control (heat setting)
There are three temperature settings that can be used when making biltong or
dehydrating produce. This gives you control over the intensity of the heat the
Biltong Maker / Food Dehydrator will produce.
Setting 1 (approx 30 degrees C)
Setting one is the Biltong setting. It has been specifically designed to dry Biltong at
the optimal temperature of between 30 and 35 degrees C.
Setting 2 (approx 40 degrees C)
Setting two can be used for fast drying biltong. It has also been specifically designed
to create delicious, healthy, gut loving pro-biotic fruit roll-ups. It will dry at a
temperature of approx 40 degrees C, ideal for creating pro-biotic fruit roll-ups.
Please visit www.luvele.com for delicious pro-biotic fruit roll-up recipes.
Setting 3 - ‘Food Dehydrator Setting’ (approx 75 degrees C)
This is for produce with a high water content like meat jerky, fruits and vegetables etc.
IMPORTANT: Before each use remove the White Mesh Filter Cover
by turning it clock-wise. Once this has been remove lift the Stainless Steel
Mesh Filter out and check that the mesh filter is clear of any dust build-up.
Wash under warm water if required and dry thoroughly before placing back
into position. Then reattach the White Mesh Filter Cover.

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General Instructions #2
Storage
The storage area should be cool, dry, and dark. The darker and cooler the storage
area, the longer the dried foods will last. The ideal storage temperature for
dehydrated food is 15°C to below freezing. The ideal storage place is a freezer or
refrigerator, particularly for storing low acid foods such as meats, fish and veg.
Rehydrating Dried Food
Enjoy dehydrated foods when dry or rehydrate foods to use in recipes.
Rehydrating can be done by placing dried foods in enough water to cover
food and then soaking for approximately one hour. Boiling water will
rehydrates foods much faster than cold water. Fruits or vegetables may also
be rehydrated in liquids other than water, including fruit juices, cider,
vegetable juices, milk etc. Adding salt or sugar during rehydration will slow
the rehydration process down.
Cooking Dried Food
After rehydrating food, cook it as you would normally. Most fruits and
vegetables will rehydrate to about 70-90% of their fresh state. Keep in mind
they will be more chewy than fresh or frozen fruit and vegetable. Dried food
used in cooking will absorb additional liquid, so adjust the recipe accordingly
by adding more water.
Packaging
Dried foods should be packaged straight after drying to prevent stickiness and
rehydration caused by humidity. Store dried foods in airtight, moisture proof
containers. If foods are insufficiently dried, or are exposed to moisture from faulty
packaging, they can lose quality and nutrition, and can even form mould during
storage. The Luvele Vacuum Sealer is ideal for packaging dried foods. It can
extend the shelf life of dried foods 3 to 4 times. The Luvele Vacuum Sealer can
be purchased from our website www.luvele.com.
Plastic freezer bags can be used. Plastic storage bags that are not labelled for use
in the freezer generally are not airtight nor moisture-proof and should not be used
to store dried foods. Since most packaging materials are transparent, store
packaged dried foods in a plastic or metal container which will not allow the light
to penetrate. Store all foods separately so flavours do not mix. Fruit roll-ups are
best if removed while still warm. Wrap in plastic wrap and place in airtight
moisture-proof containers for storage.

Making Biltong
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Selecting the meat
Many different types of meats can be used to make biltong, from fish to turkey, but by
far the most popular meat to use is beef, as it will suit most tastes. Venison is a good
choice due to its leaner quality. Topside and silverside are also good cuts for biltong.
Whatever you select, the standard factors of cut, aging and fat content apply, and will
all affect your biltong in the same way they do when you cook with these meats. Fatty
cuts of meat are more likely to spoil during the drying process and should be avoided.
Preparation
Start by removing any excess fat. This will help with the drying process, and ensure
greater longevity of the final product. Leave some fat for extra flavour, as you like it.
Don’t cut the slices too thick or they will take too long to dry. Roughly 25 to 30cm in
length, and 8mm to 10mm thickness is ideal. Get rid of any gristle or sinew as these
parts become extremely tough to chew when dried. Longer strips are more space
efficient for drying, and reduce the number of drying hooks you’ll need to use. However,
it is important the biltong strips do not touch the base or sides of the Biltong Maker.
Basting & seasoning recipe - for approximately 2kg of meat
250ml vinegar (for basting) 1/2 cup ground coriander
2 Tbs ground black pepper 2 Tbs sea salt 2 tsps paprika
The easiest way to prepare meat for drying is to baste and season simultaneously.
Start by adding a layer of your basting mix (vinegar) and seasoning spices to the
bottom of a wide, flat dish or tray.
Lay your steaks flat in the dish, then add another equal layer of basting and seasoning
on top. Additional spices like paprika and peri peri can be added according to your
preference for spicy flavouring. Let the steaks marinade for three hours in the
fridge before proceeding to the drying phase.
Drying
You are now ready to hang your biltong strips for drying. If any excess liquid remains on
the meat from basting, remove with paper towel. When hanging your strips of meat, be
sure to separate your strips evenly through the biltong maker, using the 8 stainless steel
hooks supplied. It is important that the strips of meat are not touching each other, or
the sides or bottom of the biltong maker. Once you have completed hanging your meat,
simply place the top fan cover on and select setting one to begin the drying process.

Making Biltong
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Drying time
Depending on the amount of meat and thickness you use, it can take anywhere from
24 hours to 72 hours to complete the drying process. Personal taste also
comes into play, as some like their biltong moist while others prefer the rock
hard variety. Some experimentation will be required when you first start making
your biltong. It is recommended to check the biltong maker every 12 hours during the
drying period.
Settings
The Luvele Biltong Maker has three temperatures setting. Setting one (low) and
two (medium) can both be used for drying biltong. Setting one will dry the biltong
at a temperature of approx 30-35 degrees C. Setting one is the recommended
temperature for most biltongs. Setting one can be left on continuously for 3 days.
Warning: When in operation the Biltong Maker should be checked every 12 hours.
Setting two will dry at a higher temperature and air flow of approx 40 degrees C.
When making biltong, setting two can be using if faster drying it desired. Please
note, the higher temperature and air flow of setting two will dry the outside of the
meat fast than the inside, creating a crust on the outside of biltong strips. If a moist
inside and a fast drying time is desired, setting two is a good option.
Warning: Setting two should not run continuously for more than 24 hours!
Please visit www.luvele.com for more recipes and info on biltong
making. Also, if you would like to share your biltong recipe with us,
please email it to [email protected] and we’ll be sure to share it
with our Biltong community.
Storing biltong
Even though biltong is cured and air-dried, it’s still meat. Homemade biltong is
preservative free, so we recommend storing it in the fridge in a paper bag over
short periods of 4-5 days. Should you wish to store it for longer than 5 days, or you
want the biltong to stay soft (moist), we recommend you store it in an air-tight
container in the freezer. Biltong can be stored in the freezer for up to 6 months.
The Luvele range of ‘vacuum sealers’ are ideal for storing biltong in the freezer.

Accessories Available
Add extra Trays
If you are enjoying your dried foods why not add extra trays to increase the drying
potential of your Biltong Maker. Luvele offers packs of three spare trays. The Luvele
Biltong Maker can be stacked to 8 trays. Drying more food in one batch is an
efficient, power saving way to enjoy more dried foods more often. Adding extra trays
when making biltong will also allow you to dry longer pieces of biltong.
Non-stick Mesh Liner
Luvele non stick mesh liners are used to prevent foods with high
sugar content, such as bananas, tomatoes and watermelon, from
sticking to the drying trays. Without this mesh liner sticky foods can be
difficult and frustrating to peel or scrape off the trays. The mesh liners also help
prevent small pieces of food, like herbs, from falling through the trays. Lastly,
they minimize liquid or juice from dripping down from one tray onto another.
The mesh liners are non-stick, easy to clean, heat-resisting & reusable.They are
available in packs of three.
Fruit Roll-up Sheet
The Luvele fruit roll-up sheet is a plastic liner that fits inside a dehydrator tray.
They are used for foods that are high in liquid content which cannot be dehydrated
directly on the drying tray or mesh liner because they would drip through. The
roll-up sheet provide a way to make fruit roll-ups like you buy at the supermarket
out of just about any fruit combination imaginable. They can also be used to dry
crackers, thick or pureed foods such as applesauce, spaghetti sauce, yoghurt,
soups, stew, refried beans and pea soup. They are available in packs of three.
Meat Jerky Gun
The Luvele Jerky Gun allows you to make great tasting jerky in your own home.
You can make perfect jerky sticks or strips, with ease every time, using the Luvele
Jerky Gun.
These accessories and other can be purchased from our website
www.luvele.com
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Drying Fruit #1
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Preparation
Wash fruit and dry with paper towels. Remove any blemishes, pips and stones,
then slice evenly. Pre-treat where recommended. Read following table for further
information.
Pre-Treatment
The pre-treatment of fruit is recommended to help slow down browning while the
fruit is drying. We recommended you use a natural pre-treatment solution of
pineapple or lemon juice. Soak prepared, sliced fruit for 1-2 minutes in the juice
before placing on drying racks.
Blanching
Some fruits with natural protective wax coatings e.g. figs, grapes and prunes, need
to be blanched to speed the drying process. To blanch place whole fruits in boiling
water for 1 - 2 minutes. Then plunge into ice cold water, slice and commence
drying.
Soak in pre-treatment
Soak in pre-treatment
Dip in pre-treatment
None
None
None
Pliable
Pliable
Pliable
Crisp
Crisp
Crisp
8-12 Hrs
Apples
Apricots
Bananas
Berries
Citrus
Fruits
Coconut
Fruits Preparation Pre-Treatment Dry-Test Time
Core & Slice
Cut in half, stone,
slice in quarters
Peel & Slice
Remove stalks
& slice
Remove liquid
& grate flesh
Peel & Slice
12-18 Hrs
12-14 Hrs
7-12 Hrs
14-18 Hrs
18-20 Hrs

Drying Fruit #2
P/14
Cherries
Fruits Preparation Pre-Treatment Dry-Test Time
Peel & Slice
Remove stems,
cut in half &
remove stone
Blanch
Peel & Slice
Figs
Grapes
Kiwi Fruit
Mangoes
Melons
Nectarines
Paw Paw
Peach
Pineapple
Plums
Remove Stem
and half or quarter
Blanch
Blanch
Use seedless,
remove stem &
halve
None
None
None
Remove skin &
seeds
Halve & remove
stone
Peel & remove
Black seeds
Peel, halve &
remove stone
Peel & remove
core
Halve & remove
stones
Soak in
pre-treatment
None
Soak in
pre-treatment
None
None
Leathery 10-14 Hrs
Leathery 14-18 Hrs
Pliable 18-22 Hrs
Pliable 10-12 Hrs
Pliable 8-10 Hrs
Leathery 14-16 Hrs
Pliable 12-16 Hrs
Leathery 12-16 Hrs
Leathery 12-16 Hrs
Pliable 14-16 Hrs
Leathery 12-16 Hrs

Drying Fruit Roll-up
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Preparation Directions
Place fruit roll-up sheet onto the drying rack. Puree fresh or canned fruit and/or
vegetables to a consistency that can be spread easily with a spatula. Drain any
syrup or liquids from canned fruit or vegetables before pureeing. Spread the puree
over the fruit roll sheet to a maximum thickness of 5mm, and then commence the
drying process. Fruit Rolls are ready when the centres are no longer sticky to
touch. Remove the fruit while it is still warm to prevent sticking.
Visit www.luvele.com for delicious Pro-Biotic fruit roll-up recipes
Hints
• You can coat fruit roll-up sheets with a little oil to prevent the puree from
sticking to sheets and this will also make it easier to peel off.
• Why not try combined fruit and vegetables, the combinations are endless.
• Pureed raw food can darken when it dries. To keep the roll-up light in
colour you can add pineapple and/or lemon juice to the puree. Peel foods
before pureeing because skins can darken roll-up. Also, blanch or cook
foods before making a puree.
• Taste puree before drying, remembering the finished product will be
sweeter than the puree because the water will evaporate.
Fruits Drying timeFlavourings
Apples None needed 8-10 Hrs
8-10 Hrs
Apricots Honey & lemon juice 8-10 Hrs
Bananas Vanilla, ginger, lemon juice
Cherries Lemon juice, almond essence
Oranges Cinnamon, lemon juice
Peaches Honey, cinnamon, nutmeg
Pears Lemon juice, nutmeg
Pineapples Cinnamon, honey
Rhubarb Honey, sugar
Strawberries Lemon juice, honey
8-10 Hrs
8-10 Hrs
8-10 Hrs
8-10 Hrs
8-10 Hrs
8-10 Hrs
8-10 Hrs

Drying Vegetables #1
P/16
Preparation
Wash all vegetables thoroughly and remove any blemishes. Pre-treat where
recommended. Read following chart for further information
Pre-Treatment
Blanching may be required to speed up the drying process for certain vegetables.
Steam Blanch
Bring a saucepan of water to the boil then place vegetables in a colander, place
colander into saucepan and cover. You can also steam vegetables in the
microwave. Steam for as long as suggested in the drying chart below, then cool
in ice water, drain and pat vegetables dry. Commence drying. Blanching preserves
colour, stops the ripening process and generally makes the produce dry faster.
Blanch
Soak vegetables in boiling water for 1-2 minutes. Then plunge into ice cold water
and slice.
8-12 Hrs
Steam until tender.
Steam blanch for
4-5 minutes
Steam blanch
until translucent
Cook until tender
Steam blanch
Brittle
Brittle
Brittle
Brittle
Brittle
Brittle
Asparagus
Preparation Pre-Treatment Dry-Test Time
8-10 Hrs
6-8 Hrs
12-14 Hrs
10-12 Hrs
10-14 Hrs
Vegetables
Artichoke
hearts
Beans
Beetroot
Broccoli
Brussel
Sprouts
Cut hearts
into strips
Cut into lengths
Cut into lengths
Remove skin
and slice
Soak in salt water
for 5 minutes, to
remove hidden
insects.
Remove outer
leaves, cut in half
Sream blanch for
3 minutes

Drying Vegetables #2
P/17
Fruits Preparation Pre-Treatment Dry-Test Time
Cut into strips
Peel, cut into
cubes or slices
Cut into
flowerettes
Cut into lengths
Remove stems
& slice
Remove husk &
trim cobs
Slice
Remove skin
& slice
Shell & wash.
Remove seeds,
cut in to strips
Potatos
Zucchini Remove ends
& slice
Steam cobs until
cooked. Remove
kernels & dry
Slice
None
None
10-12 Hrs
10-12 Hrs
10-12 Hrs
10-12 Hrs
10-12 Hrs
10-12 Hrs
6-8 Hrs
12-16 Hrs
6-8 Hrs
6-8 Hrs
8-10 Hrs
Cabbage
Carrots
Cauliflower
Celery
Corn
Eggplant
Mushrooms
Onions
Peas
Red/Green
Peppers
Tomatoes
Sream blanch for
4-5 minutes
Sream blanch for
5 minutes
Sream blanch for
3 minutes
Peel & Slice
Sream blanch
for 5 minutes
None
None
Steam blanch
Steam blanch until
cooked
None
Steam blanch for
2 minutes
Leathery
Leathery
Brittle
Crisp
Leathery
Brittle
Leathery
Crisp
Crisp
Crisp
Brittle
Brittle
Pliable
8-10 Hrs
10-12 Hrs

Drying Herbs #1
P/18
Most herbs may be dried in your Luvele Food Dehydrator right on the plant stalk
or stem. Seeds and leaves are easily stripped from the plant when dry. Do not dry
herbs with fruits and vegetables. Store finished product in a cool, dark place to
reduce flavour loss. Do not powder leaves until you are ready to use.
Preparation
Leaves and stems should be washed under cold running water to remove any
dust or insects. Remove any dead or discoloured parts. If flowers are to be used
in teas, dry them whole. When seed pods have dried, their outer covering may be
removed by rubbing the seeds between the palms of your hands while blowing on
them to remove the husks. Place larger seeds on a mesh liner and place smaller
seeds loosely on a fruit roll-up sheet. Dehydrate until there is no moisture evident.
1-3 HrsLeaves Rinse in cold water
Italian and Mediterranean
dishes, tomato dishes,
meat, salads, soups, fish,
poultry dishes
Caraway Clip entire plant,
then dip in boiling
water
Seeds
Pork, sauerkraut,
rye bread, cheese,
vegetables and cookies
Part of Plant Preparation Use Time
3-5 Hrs
5-10 Hrs
2-3 Hrs
2-5 Hrs
3-5 Hrs
Herbs
Basil
Chili Peppers Pods Rinse and dice Powder for seasoning
Chives Leaves Chop, rinse in
cold water
Mild onion flavor,
use in moist recipes
Coriander Seeds Clip entire plant,
dip in boiling water
Sausage, pickling, spices,
apple and pear dishes
Cumin Seeds Rinse in cold water Curries and chili dishes

Drying Herbs #2
P/19
Preparation TimeHerbs Part of Plant Use
Dill Leaves Rinse in cold water Salads, vegetables,
potatoes and fish
Fennel
Fennel Seeds
Leaves Rinse in cold water
Rinse in cold water
Salads, soups or
stews
Cakes, cookies,
breads
Cut in half length
ways Salt, powder, recipes 6-12 Hrs
Meat, vegetables,
grate cookies and
dessert dishes
Mint Leaves Rinse in cold water
Rinse in cold water
Rinse in cold water
Rinse in cold water
Rinse in cold water
Rinse in cold water
Rinse in cold water
Rinse in cold water
Mustard Seeds Corned beef,
sauerkraut, salad
dressings & cabbage
Oregano Leaves Italian, Greek,
Mexican & tomato
dishes
Rosemary Leaves
Barbecue sauces, eggs
poultry, meats, dishes,
lamb,& vegetables
Leaves
1-3 Hrs
1-3 Hrs
3-5 Hrs
2-5 Hrs
Garlic Clove
Ginger Root Rinse then slice
or grate
Sauces, mint jelly &
lamb dishes.
Parsley Leaves &
stems
Powder, use leaves
for flakes
Tarragon Leaves Sauces, salads, fish
and poultry
Sage
Thyme
Leaves &
stems
Poultry, pork, lamb,
veal & fish dishes
Meat, fish & poultry
dishes, green beans,
beets, carrots & potatoes
1-3 Hrs
2-5 Hrs
1-3 Hrs
1-3 Hrs
1-3 Hrs
1-3 Hrs
1-3 Hrs
1-3 Hrs

Drying Meats / Drying Crafts
P/20
Drying Meat
Preparation Directions
Trim excess fat from the meat and slice into thin strips. Marinate your meat in the
refrigerator for 6-8 hours in marinade of your choice. Place meat to dry on a
non-stick mesh liner and place fruit roll-up sheet under tray to catch any excess
drips. Then dry meat uninterrupted for 8-10 hours
Storage
Store dried meat in an air-tight container. Refrigerate if storing for any length of
time. The recommended shelf life is 3 months. Be sure to test for dryness every
2-3 weeks.
Drying Flowers
You can dry your own flowers, blossoms and petals using your new Luvele
express Food Dehydrator.
Preparation Directions
Cut flowers when they are dry and cool. Choose flowers that are firm but only
half open. Full bloom flowers tend to lose their petals. Position your flowers and
petals sparsely on the drying trays and dry for 8-10 hours until flowers are brittle.
To make potpourri use a handful of flowers, blossoms and petals and combine
with 3-4 drops of perfumed oil e.g. tea rose or lavender. Arrange flowers, blossoms
and petals sparsely on the drying trays then dry for 6-8 hours. When drying is
completed, place flowers into a large air tight glass container and apply another
3-4 drops of perfumed oil.