MUHLER DHY-555T User manual

EN: FRUITS AND VEGETABLES DEHYDRATOR | Instruction Manual
BG: УРЕД ЗА СУШЕНЕ НА ПЛОДОВЕ И ЗЕЛЕНЧУЦИ | Инструкции за
употреба
RO: DESHIDRATOR DE LEGUME ȘI FRUCTE | Instrucțiuni de utilizare
GR: ΑΠΟΞΗΡΑΝΤΗΣ ΦΡΟΎΤΩΝ ΚΑΙ ΛΑΧΑΝΙΚΩΝ | Εγχειρίδιο λειτουργιών
EN: Please read the instructions manual before using the appliance for the rst time and save it for future reference/ BG: Моля, прочетете
инструкцията за употреба преди да използвате уреда за пръв път и я запазете за бъдещи справки. / RO: Vă rugăm să citiți instrucțiunile
de utilizare înainte de a folosi aparatul pentru prima dată și păstrați-le pentru referințe viitoare. / GR: Παρακαλώ, διαβάστε το εγχειρίδιο
οδηγιών πριν χρησιµοποιήσετε τ η συσκευή για πρώτη φορά και φυλάξτε το για μελλοντική αναφορά.
Model: DHY-555T
500W 230V/50Hz

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EN: FRUITS AND VEGETABLES DEHYDRATOR | Instruction Manual
IMORTANT SAFETY INSTRUCTIONS
1. In order to use and operate safely the electric appliance, please observe the recommendations below:
2. Use the appliance only for its intended purpose at home. The dehydrator is not intended for industrial commercial use.
3. Make sure that your electrical network specs correspond to those indicated on the appliance plate.
4. Connect the appliance only to an earthed socket.
5. Do not use a faulty appliance, including one with any damage to its cable / cord / or plug. If the cable is damaged,
contact a manufacturer authorized service center for replacement.
6. Do never attempt to replace any appliance parts or repair it yourself.
7. Place the appliance on a at, stable, and heat-resistant surface.
8. Use the appliance in a clean and dust-free place. In case of presence of accumulated dust or mud where used the
appliance may suck it in, which shall spoil the products.
9. Do not cover the appliance in any way or block its ventilation openings during operation.
10. During operation provide free space around the appliance of at least 5 cm on all sides in order to secure its sucient
ventilation.
11. In order to avoid electric shocks do not use the appliance in highly humid rooms (e.g. in a bathroom) or with wet hands.
Do not switch on if its surfaces are wet.
12. Place and protect the appliance and its parts away from heat sources (e.g. kitchen stove). Do not expose the appliance or
its parts to a temperature higher than 90° C.
13. Before unplugging the dehydrator, press the on / o button to stop operation.
14. Do not touch the appliance hot surfaces to avoid burns, do not place the operating unit near ammable materials.
15. Whenever not in use and during assembly, disassembly or cleaning, unplug the appliance.
16. When unplugging the appliance, pull out by the plug, not the cord.
To reduce the risk of electric shock, do not immerse the appliance, the cord, and the plug in water or other liquids.
17. Do not leave the operating appliance unattended.
18. Keep the appliance out of children reach.
19. Do not allow children to use the appliance without your supervision. Do not allow children play with the appliance.
20. The appliance is intended for household use only. Do not use it outdoors.
21. Do not use the appliance for more than 72 hours continuously. After 72 hours, it must be switched o by the on / o
switch and allowed to cool for at least 2 hours before subsequent use.
22. Do not exceed the specied operating time.
23. The dehydrator and its parts are not dishwasher safe.
24. Do not use parts not recommended by the manufacturer.
25. Do not allow or let the power cord to hang from the table end or come into contact with hot surfaces. The power cord
must not be pinched and no heavy objects should be placed on it.
26. This appliance is not intended for use by people with reduced physical, sensory or mental capabilities (including
children), or by people who do not have sucient knowledge and experience to operate electrical appliances, unless
supervised by persons responsible for their safety.
ATTENTION:
Do not use the appliance on ammable surfaces (for example on a wooden table or on tablecloth). Do not place the
dehydrator on glass tables or other glass furniture. The appliance must be placed and used only on heat-resistant surfaces,
and the underlying surface shall not be less than the appliance base itself.
Failure to observe these safety instructions may damage the appliance, or cause electric shock and / or re.
Keten Ltd. is not responsible for damage due to non-compliance with these instructions, improper use or device user
modications.
DEHYDRATOR STRUCTURE

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EN: FRUITS AND VEGETABLES DEHYDRATOR | Instruction Manual
The appliance consists of a base with a heater, a fan, and a power cable connecting it to the mains. The various sections for
products dehydration are placed on the device base, and then it is covered by the lid.
1. Lid
2. Products sections
3. On / o button
4. Base
5. Power indicator
6. Temperature control
DEHYDRATOR PREPARATION FOR OPERATION
Unpack the appliance.
Wash the lid and sections of the appliance with warm water. Wipe all wet parts so that no drops of water remain.
Wipe the appliance base with a slightly damp cloth.
Before connecting the dehydrator to the mains, make sure that your mains specs correspond to its operating voltage.
Place the dehydrator on a at, stable, hard, and heat-resistant surface. Make sure that the free space around the appliance is
at least 5 cm.
When switched on for the rst time the device may emit an odor but this is not due to a fault. To prevent this odor from
passing on to the products, place the dehydrating sections on the base, close the lid and let it run without products for 30
minutes or until the odor disappears. This procedure is necessary only the rst time you turn the dehydrator on, then the
smell will disappear.
PRODUCTS PREPARATION FOR DEHYDRATION
Necessary tools
You will need the following tools:
kitchen knife;
cutting board;
storage containers.
You may also need the following:
food processor or other similar kitchen equipment to cut fruits and vegetables quickly and into uniform pieces;
steamer or kettle for blanching products;
blender for making fruits to puree for pestle.
Cleaning the fruits and vegetables
The peel of fruits and vegetables often contains most of the nutritional value. Therefore, if you have decided to use
dehydrated products or apply them to make cakes, it is better not to peel the fruits and the vegetables. If you need to clean /
peel fruits or vegetables for the preparation of a certain recipe, you need to do this in advance - before starting dehydration.
Slicing fruits and vegetables
The way of slicing fruits and vegetables is one of the most important factors for successful dehydration. During fruit
dehydration evenly cut pieces have the same size and humidity. The thicker the pieces, the longer it takes to dehydrate. You

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can determine the slices size yourself but try to cut them so that they are all of the same size.
The peel and rind role is to protect the fruits and the vegetables but may also prevent good dehydration. During the
dehydration process moisture is best released from the places of cutting or from where damaged products surfaces.
Therefore, the larger the incision area, the faster the dehydration. For this reason, vegetables with stems (such as asparagus,
rhubarb) should be cut lengthwise or diagonally so that their inner sides are as exposed as possible.
Cut the fruits across their core and not lengthwise through the core. Try to cut them into equal at pieces.
The broccoli heads should be cut into two or four parts depending on their diameter. Strawberries are best cut in half. Even
small fruits should be cut in half or blanched so that their skin can crack slightly.
Loading the device tray.
When placing the products in the dehydrator trays mind that the air must circulate freely in between. You may ll the
entire tray bottom but try to line the products in one row. This is especially important for such products as: banana slices or
pineapple rings. If some pieces turn out to be insuciently dried after dehydration one of the reasons may probably be the
fact of been covered by other pieces.
During dehydration the products lose moisture and shrink in volume. This saves space for their storage.
Finely chopped products should be stirred once or twice during dehydration in order to ensure that even drying. The
dehydrator must be switched o, with the cable pulled out of the socket, and the trays removed before stirring the products.
When stirring is completed the dehydrator must be reassembled, plugged in, and dehydration continued.
Dehydration time
It is impossible to set an accurate dehydration time for dierent types of products because it depends on several factors,
namely:
product moisture content;
product pieces thickness or size;
room temperature and humidity;
product density.
The selected products always impact the dehydration time. The term and conditions of products storage also matter, as well
as how they were grown and delivered to you.
As you gain experience, you will learn to determine the required dehydration time.
In order to determine if the products are prepared it is necessary to disconnect from time to time the dehydrator from the
mains and check the various trays. The inspection of products with high moisture content (juicy fruits, meat) should be done
after four hours dehydration. The inspection of products with low moisture content (grasses, leafy vegetables) should be
done after two or three hours dehydration.
Keep in mind that it is better to suck dry the products than to leave them moist. This is due to the fact that products that are
not correctly dehydrated often spoil. If the products are dehydrated and you think they are too brittle or brown in color, then
they are suitable for soups and baked recipes. Although such products recovery may take longer and require more water, it
does not aect their aroma and nal quality.
HOW TO USE THE DEHYDRATOR
Basic operations
1. Place the appliance on a at, stable, and heat-resistant surface. Make sure that the free space around the appliance is at
least 5 cm.
Prepare the products for drying and place them in the dehydrator sections. Fill up the lower trays rst, then the upper ones.
Do not overload the individual product sections.
ATTENTION:
Under no circumstances do not cover the sections central apertures or the lid vents.
Place the dehydrator trays on place and make sure they hold securely on top of each other.

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More space may be required for drying large products (grapes, dates, etc.). If this the case you can change the trays depths
from about 20 mm to 30 mm. Turn the trays to match the matt arrow markings (in one vertical line) until stepping on the
inner three feet located near the tray outer edge.
ATTENTION:
We recommend to place at least three trays, even if some remain empty.
2. Plug the appliance into a 220-240 V outlet and press the button . The dehydrator shall then start operation with
power indicator light up and the fan shall start (a slight airow shall start to come out through the openings in the lid).
3. With the temperature control set the required temperature.
NOTE:
Set a low drying temperature for thin pieces or small products, or if small quantities are dried.
Set a high temperature for drying thick or large pieces, as well as for large quantities.
You can reduce the temperature when the drying time is coming to an end - this is the easiest way to adjust the level of
moisture that remains in the products.
The fan must always run during the dehydrator operation.
If you have not been able to dehydrate the products, you can restart the process the next day. In such case, the products must
be placed in a plastic container or plastic bag and placed in the freezer.
4. Once the dehydrator has stopped working, press the button to switch it o, then unplug the cable from the socket.
STORING DRIED PRODUCTS
General storage recommendations
The storage conditions for dried products are of great importance in order to keep the products fresh and ready for use for a
longer time.
Before storage wait for the products to cool completely. Store the products in a dry, cool, and dark place. The heat and light
impact may spoil the products. The ideal storage temperature is 15-16oС.
If possible, vacuum the storage container and close it tightly.
We do not recommend to use breathable or loose-tting lids containers. The dried products should not be stored in metal
containers.
The rst few weeks check the container for moisture. In case of moisture it means that such products drying must be longer.
It is not recommended to store dried fruits and vegetables for more than one year.
It is recommended to dry in the summer, when fruits and vegetables are fresh and are optimally suited for dehydration.
Update your stock of dried products annually.
Dried meat, game, poultry or sh should not be stored for more than three months in a refrigerator or one year in a freezer.
Storage containers
All clean, airtight, moisture-resistant containers are suitable for storing dried products. It is best to use tight-tting plastic
bags. Fill each package as much as possible, vacuum it and tie / close /. Filled bags may be placed in metal jars with caps, such
as tea or coee jars, to protect the products from insects. Glass jars with tight-tting and closing caps can also be used to
place the products in or without packages. Quality plastic containers are also suitable for storing dried products, if their caps
are airtight. Dried products should not be stored in paper or canvas bags, thin plastic bags or containers without tight-tting
and resealable caps.

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Storage suitable places
Store dried products in a cool, dark and dry place. If you store them on shelves next to the window, then the shelves should
be covered so that the products are not exposed to direct light. Glass jars and plastic containers should be placed in paper
bags or stored in a closed cabinet. Concrete walls and oors are often damp and cold. Therefore, do not place the dried
products directly on the oor or near bearing walls, otherwise inside the container may form condensation. DO NOT store
dried products near strong-smelling objects or substances (bleach, stain removers, kerosene, etc.).
RECOVERY OF DEHYDRATED PRODUCTS
If dehydration is a process of removing moisture from the products, then recovery is the reverse process, as a result of which
the products return to their natural state.
Adding water
Chopped vegetables, as well as fruits for pastries usually do not require recovery. If necessary, you can spray them with little
amount of water (one tablespoon of water per one cup dried products).
To recover vegetables or fruits that will be used to make soués, cakes and other pastries, dough or oils, add two parts water
to three parts (by volume) product.
To recover vegetables or fruits that will be used for cooking in liquids, for example, vegetable garnishes, fruit desserts or
compotes, add 1-1.5 parts water to one part product. Sometimes extra liquid may be needed for cooking.
Recovery time
Finely chopped products recover quickly. Usually 15-30 minutes are enough. Larger pieces of vegetables or fruit slices, as well
as pieces of meat can be recovered overnight if placed in water and left in the refrigerator.
An option for recovery is to put the products in boiling water, then remove the pan from the stove and leave it for 2-3 hours.
Whole / uncut / fruits require the most time to recover. The best option is to leave them in water overnight.
Additional recommendations on products recovery
Do not spill the liquid remaining after products recovery as it has a high nutritional value. We recommend that you rather
freeze it and then use it for preparation of soups, pies, cakes or compotes.
You may add the dehydrated vegetables directly into a soup. Just add in the soup an hour before serving. We do not
recommend to add spices, salt, diced broth or tomato-based products before the vegetables are fully recovered or cooked.
These products aect negatively the recovery process.
Some products recover more slowly than others. It takes more time to recover carrots and green beans than it does for
potatoes and green peas. We recommend that you follow the rule below: the longer it takes for the product to dehydrate, the
longer it will take to recover.
You should not use more than the required uid, otherwise the nutrients will pass into the excess water. Put the dried
products in a bowl and pour enough water to cover.
RECOMMENDATIONS FOR FRUIT DEHYDRATION
Pre-treatment
In order to avoid fruit darkening put them for two minutes in a lemon, pineapple or orange juice or in ascorbic acid solution.
We recommend freshly squeezed or bottled lemon, pineapple or orange juice for fruit pre-treatment because of its naturally
sweet taste. Pineapple and orange juice can be used undiluted, while lemon juice needs to be diluted one to eight parts with

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water. Keep in mind that the juice taste may outweigh the fruit taste and it does not always help to preserve fruit natural
color. Try dierent juices and dilute them in dierent proportions so that you get the best result. Experiment with the fruit
treatment time.
Ascorbic acid crystals or products containing ascorbic acid and canning products can be purchased at a pharmacy or any
store selling canned goods. Dilute one tablespoon of ascorbic acid in four cups of water and put the fruits in the resulting
solution for two minutes. The same as with juices, keep in mind that the ascorbic acid taste may outweigh the fruit taste. Try
to dilute it in dierent proportions and experiment with fruit treatment time to get the best result.
PESTIL PREPARATION
The pestil (thickened dehydrated fruits puree, most frequently from prunes) is also called thickened marmalade, pestil, fruit
strips, etc. This is a fruit puree, dehydrated and shaped in forms of thin strips or other gurines.
Products:
Prunes 500 g
Honey - 100 g
Cut the prunes in halves. In a saucepan mix the cut in halves prunes with the honey and mix with the blender until you get a
smooth product. Place greased baking paper on the bottom of the dryer trays while cutting a hole in the middle and leaving
the paper with high edges about 15 mm. Pour the fruit puree in a 3-5 mm thick layer and cover with a lid. Set the temperature
to 50° C and turn on the dehydrator for 10-12 hours. Carefully separate the pestil from the baking paper, cut and shape into
rolls.
Use as many trays as needed.
APRICOTS JELLY DESERT
Products:
Apricots – 600 g
Sugar – 100 g
Water – 100 ml
Vanilla sugar – 1 g
Powdered sugar.
Remove the stones, rinse the apricots and cut them into small cubes. Mix the chopped apricots, sugar and water in a
saucepan. Simmer on low heat for one hour, stirring constantly, and then mix in a blender. Add the vanilla sugar and simmer
over low heat, stirring constantly, until the mix thickens and turns into a smooth mixture. Place greased baking paper on the
bottom of the dryer trays. Spread the apricot puree in a 1-1.2 cm thick layer and cover with a lid. Set the temperature to 50° C
and turn on the dehydrator for 4-6 hours. Refrigerate for 3-4 hours, cut into pieces, and sprinkle with powdered sugar.
Use as many trays as needed.
DRIED FRUITS AND WALNUTS BAR
Products:
Dried apricots – 150 g
Dried prunes – 150 g
Pine nuts – 50 g
Walnuts – 50 g
Rinse the dried fruits, dry them up with kitchen paper, and chop into ne pieces in a blender. Finally, crush the nuts. Mix
all products in a bowl. Shape the mixture into bars of your preferred size. Place a product tray on the base of the dryer and

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arrange the bars. Replace the lid. Set a temperature of 50-70° C and turn on the dryer for 6-10 hours or overnight.
Use as many trays as needed.
RECOMMENDATIONS FOR VEGETABLES DEHYDRATION
Dried vegetables can be added to soups, stews, casseroles, and more.
Rinse the vegetables with cold water before preparation and dehydration. Then clean and, if necessary, cut the selected
products.
Find out the needed dehydration time in the table at these instructions end.
The best way for vegetables pre-treatment is to steam. Place a layer of cut or chopped vegetables in a colander or on the
steamer rack. The vegetables layer may be up to 2-3 cm high. Place the colander or griddle in the steamer or a pre-lled with
water saucepan with steamer basket. The water should not touch the vegetables. At the end of pre-treatment the vegetables
should be soft. Arrange the ready vegetables in the dehydrator sections and start drying.
We recommend to blanch the green beans, cauliower, broccoli, asparagus, potatoes, and green peas. Since these vegetables
are often used in soups and stews, blanching will help preserve their natural color. Put the vegetables in a saucepan with
boiling water for 3-5 minutes. Then pour out the water and shake o the remaining water from the vegetables. Distribute the
vegetables in the dehydrator sections.
Note that although blanching products takes less time than steaming, many nutrients are lost during the process. It is not
recommended to blanch ne chopped vegetables that can be overcooked during blanching. The best is to blanch vegetables
cut into slices. Do not put more than one cup of vegetables per liter of water. Start counting down the time once you have
put the vegetables in the boiling water. The blanching time is, for example, from one third to one half of the time required for
steaming.
Vegetable chips
Choose vegetables such as: cucumbers, aubergines, zucchini or parsnips. Cut into thin slices approximately 3 mm thick
and steam for 5 minutes. Then nely salt the slices, but you may use mix of salt and spices to get a more interesting avor.
Dehydrate the chips until they become crispy. Vegetable chips can be served separately or with cream or sauce.
Powdered vegetables.
You can make a vegetable puree, dry it, for example as pestil, and then turn it into powder so that you can later add it to
juices, soups, sauces or baby food. Dehydrate the vegetable puree until it becomes very crispy, then immediately grind it
in a blender. Grind small amounts of dehydrated puree at one time. Powdered vegetables must be stored in tightly closed
containers, otherwise the powder may granulate.
If necessary, blanch or steam the vegetables before dehydrating.
When using such powder, keep in mind that it is very concentrated, so it should be added to food in small quantities, until the
dish gets the desired taste and aroma.
RECOMMENDATIONS FOR MEAT DEHYDRATION
Preparation of meat and game for drying
For ecient drying, choose lean meats without fat.
Before drying, the meat should be marinated for extra avor and make it more tender. The marinade must contain salt, which
helps to extract excess moisture from the meat and thus increase its shelf life. The marinade must not contain any vegetable
oil. In most cases, the marinade includes some acid (for example, tomato sauce or vinegar ) because the acid destroys the
bers of the meat and makes it more tender.
To obtain very thin pieces, it is recommended to cut partially frozen meat.
If you dry meat or game for stewed dishes, soups, and similar dishes, be sure to cook it before dehydration. Cut the nished
meat into small cubes and place in the dehydrator section. Dry until all the moisture evaporates - this may take 2 to 8 hours.
When it is necessary to add dried meat to a dish, rst recover it by putting in water or in broth for half or more hours. The

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meat should become tender and get the same size as it was before drying.
Select leaner beef for drying. The best to use cuttings or side parts, rather than neck, upper body parts or ribs.
Poultry preparation for drying
Before drying poultry meat, it must be boiled. It is recommended to steam or fry.
Fish preparation for dehydration
Before drying, it is recommended to steam or bake in the oven (bake for 20 minutes at a temperature of 200oC or until fully
cooked).
DRY MEAT PREPARATIONS
It is very important to cut the meat well. Remove all fat and all connection tissue. Fat makes dehydration dicult, while the
connection tissue makes the meat too heavy to chew.
To make it easier to cut, put the meat piece in the freezer for about 30 minutes so that it can freeze partially. Then turn it over
and freeze for another 15 minutes. Cut the meat lengthwise into 3 mm thick strips.
Marinate the strips for a minimum of 3 hours or overnight. The meat shall acquire unique avor and at the same time shall be
more tender. Increase the time to marinate if you wish the meat to have a stronger aroma. The meat can be seasoned with
salt, pepper, garlic or onion powder, and other spices you like. Because the meat aroma and taste become more concentrated
due to drying, do not add too much salt and other spices. You can nd many recipes for cooking dried meat - try dierent
ones to choose the most suitable for you.
The standard marinade consists of following ingredients:
1/2 cup soy sauce; 1 clove of garlic, nely chopped;
2 tablespoons brown sugar;
2 tablespoons ketchup;
1/2 cup Worcester sauce;
from one to one and 3/4 teaspoons salt;
1/2 teaspoon onion powder;
1/2 teaspoon ground pepper;
All ingredients should be well mixed. Pour the marinade and place the meat strips of meat on baking paper. Then arrange the
strips in the dehydrator sections. Dry the meat until the strips are enough dehydrated, it usually takes 2 to 8 hours.
RECIPES
BEEF
Products:
Beef 500 g
Soy sauce 100 ml
Spicy tomato sauce - 20 g
Spices.
Rinse the meat. Cut o all visible fat from the meat. Cut into 0.5 cm thick strips. Mix all other products in a bowl and add the
strips to the mixture. Cover and refrigerate for 6-8 hours or overnight. Drain all the excess marinade. Arrange the beef strips
in each dehydrator tray and cover with the lid. Set the temperature to 70° C and turn on the dehydrator for 6-10 hours. Use as
many trays as needed.
TURKEY MEAT
Products:

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Turkey breasts – 500 g
Garlic – 30 g
Cognac - 50 ml
Salt – 30 g
Sugar – 20 g
Sweet red pepper.
Rinse the turkey. Dry in kitchen paper and cut into 0.5 cm thick strips. Chop nely the garlic.
Mix all products in a bowl and add the turkey strips in the mixture. Cover and refrigerate for 4-8 hours. Drain all the excess
marinade. Arrange the turkey strips in dehydrator trays and close the lid. Set the temperature to 70° C and turn on the
dehydrator for 6-10 hours. Use as many trays as needed.
FISH
Products:
Cod llet – 500 g
Lemon juice – 50 ml
Salt – 50 g
Ground black pepper.
Rinse the sh. Dry in kitchen paper and cut into 0.5 cm thick strips. Mix all other products in a bowl and add the strips to the
mixture. Cover and refrigerate for 4-8 hours. Drain all the excess marinade. Arrange the sh strips in dehydrator trays and
close the lid. Set the temperature to 70° C and turn on the dehydrator for 6-10 hours. Use as many trays as needed.
RECOMMENDATIONS FOR DEHYDRATION OF OTHER PRODUCTS
Dehydration of owers
The owers for dehydration must be collected after the morning dew has dried and before the evening dew. Once the owers
are collected they should be dried as soon as possible. Remove all damaged leaves. Arrange the owers on the sections so
that they do not touch each other. Drying time depends on the size and type of owers. It usually takes 2 to 36 hours.
Herbs drying
Wash the plants and shake them to remove the water. Remove damaged or discolored leaves. Arrange the owers freely in
the sections. Dry the plants along with the stems, and when complete, remove the stems. Drying time depends of the size
and type of plants. It usually takes 2 to 6 hours.
Walnuts and nuts dehydration
Peel the walnuts or nuts and wash them with hot water. Arrange on one layer in the dehydrator tray. After drying, let them
cool. Walnuts contain a lot of fat, so we recommend to froze them so that their taste is no longer bitter. When you need dried
walnuts, just warm them to room temperature. Drying time takes from 16 to 26 hours.
FERMENTED MILK PRODUCTS (YOGHOURT, CREAM, ETC.)
Products:
Milk, cream, baked milk - 1 l
Yogurt leaven - 1 sachet
Mix the products in a clean bowl andS follow the ratios indicated in the instructions on the yoghurt packet. Stir and pour the
mixture into bowls. Place one product tray on the dehydrator base and arrange the bowls in it. Cover with a lid and set the
temperature to 40° C. Turn on the dryer for 6-12 hours, depending on the yoghurt manufacturer instructions. Refrigerate for
3 hours.

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DOUGH RISING
Prepare the dough according to your recipe and place it in a large saucepan. We recommend for rising to use an enameled
and steel pot. Place one product tray on the dehydrator base and place the pot with the dough. Cover with a lid and set the
temperature to 40° C. The approximate rising time is one hour. Knead the dough and repeat the rising process if necessary.
TEMPERATURE FOR DEHYDRATION OF VARIOUS PRODUCTS
Product Recommended temperature, ° C (degrees Celsius)
Leafy vegetables, greens 45-50
Bread 55-70
Vegetables 50-60
Fruits 55-65
Flowers 35-40
DEHYDRATION TIME FOR VARIOUS PRODUCTS
Vegetables
Vegetables Preparation Properties of
dehydrated
vegetables
Dehydration
time (hours)
Artichoke Cut into strips 8 mm thick, blanch for 10
minutes Crispy 5-13
Asparagus Cut into pieces 2.5 cm thick Crispy 6-14
Green
beans Cut and blanch until translucent Crispy 8-26
Beet Boil, cool, peel and cut into round
pieces. Crispy 8-26
Brussels
sprouts Cut the cobs in half Crispy 8-30
Broccoli Clean and chop, then steam for 3-5
minutes Crispy 6-20

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Cabbage Clean, remove the cob, cut into strips 8
mm thick. Hard 6-14
Carrots Blanch until soft, grate or cut into round
pieces. Hard 6-12
Cauliower Blanch until soft. Hard 6-20
Celery Cut into 8 mm thick pieces Crispy 6-14
Green
onions /
fresh /
Chop Crispy 6-10
Cucumber Peel, grate it and cut it into 12 mm
thick rounds. Hard 6-18
Eggplant /
Pumpkin Peel, grate and cut it into 8-12 mm thick pieces Crispy 6-18
Garlic Clean and cut into round pieces Crispy 6-16
Hot pepper No need to cut Hard 6-14
Mushrooms Cut the large ones and the dehydrate
the small ones whole Hard 6-14
Onions Cut into thin circles or chop Crispy 8-14
Green peas Remove the peas from the clove and
blanch for 3-5 minutes Crispy 8-14
Peppers Clean the core and cut into 8 mm
thick strips or circles. Crispy 4-14
Potatoes Cut, blanch for 8-10 minutes Crispy 6-18

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Rhubarb Clean and cut into pieces 3 mm thick Dried 8-36
Spinach Blanch until soft. Crispy 6-16
Tomato Remove the skin, cut into pieces or
slices Hard 8-24
Zucchini /
pumpkins/ Cut into 8 mm thick pieces Crispy 6-18
Fruits
Fruits Preparation Properties of
dehydrated
fruits
Dehydration
time, hours
Apples Clean, remove the core, then cut into
pieces or slices Soft 5-6
Apricot Remove the skin, cut in halves or in
smaller parts Soft 13-28
Banana Clean and cut into pieces 3-4 mm thick Crispy 8-38
Strawberries Cut large strawberries in halves, dry
other types of strawberries wholes Dried 8-26
Sour cherries Remove the cuticle (you can do this in
the middle of drying process) Soft 8-34
Cranberries No need to cut Soft 6-26
Dates Remove the stone and cut Hard 6-26
Figs Cut into pieces Hard 6-26
Grapes No need to cut Soft 8-72
Nectarines Cut in half, dry with the cuticle down,
remove the cuticle in the middle of
drying process
Soft 8-26

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Orange peel Cut into long strips Crispy 8-16
Peach Divide into halves, remove the stone,
remove the skin in the middle of drying. Soft 10-34
Fresh
pineapple Peel and cut it into pieces or cubes. Hard 6-36
Canned
pineapple Pour out the water and dry Soft 6-36
Pear Clean and cut into slices or round
pieces. Soft 8-30
OTHER PRODUCTS
Products Preparation Properties of
dehydrated
products
Dehydration
time, hours
Meat Marinate (see section
‘Recommendations for meat, poultry,
sh dehydration’ and ‘Dry meat
preparation’)
Dry, moistness 2-8
Poultry /
poultry meat
/
Cut into pieces and bake or steam Dry, moistness 2-8
Fish Cut into pieces and bake or steam Dry, moistness 2-8
Vanilla Wash the cloves and remove the dry
leaves, distribute evenly on the bottom
of the section
Dry, moistness 2-6
Bread Cut into pieces, remove the peel. Crispy 2
Walnuts Remove the shell, wash with hot water Crispy 18-26
NOTE:
The time and method for vegetables and fruits preparations indicated in the table are approximate.

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CLEANING AND CARE
Clean the appliance after each use.
When you have nished using it, switch o and unplug it. Wash the lid and sections with warm soapy water, then wipe with a
dry clean cloth.
Wipe the dehydrator base with soft damp cloth.
Do not use hard cleaning sponges, abrasive or aggressive cleaners to avoid damaging the surface.
ATTENTION:
To reduce the risk of electric shock, do not immerse the appliance, the cord, and the plug in water or other liquids.
The dehydrator and its parts are NOT dishwasher safe.
POSSIBLE FAULTS AND TROUBLESHOOTING
In the event of faults try to solve them applying the recommendations in the table below.
Faults Possible causes Troubleshooting
The dehydrator does
not heat up. The fan is
not working.
No power. Make sure the dehydrator is plugged in and the plug is inserted tightly.
Make sure the socket is operating correctly.
The dehydrator does
not heat up. The fan is
running.
Disconnected cable
inside the device.
Contact the manufacturer service center.
The dehydrator heats
up. The fan is not
working.
The engine has
stopped or the fan
is blocked.
Immediately disconnect the appliance from the mains.
1. Make sure that there are no side objects obstructing the fan blades
movement (pieces of dried products may have gotten there). Turn the
appliance base over and shake it to remove unnecessary objects. If the
fan is still not working, contact the manufacturer service center.
2. If any water penetrates inside the case, switch o the appliance
immediately and take it to a service center.

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Drying is very slow. 1. The dehydrator
sections are
overlled.
2. The fan is
blocked or rotates
too slowly.
3. Air leaks due to
incorrectly placed
or deformed
sections.
1. The air must circulate freely between the dehydrator sections. Put
fewer products in the sections and spread them evenly.
2. Make sure that there are no side objects obstructing the fan blades
movement (pieces of dried products may have gotten there). Turn the
dehydrator base upside down and shake it to allow unnecessary objects
to fall out. If the fan is still malfunctioning, contact the manufacturer
service center.
3. Insert the sections correctly. If any sections are warped, replace them.
The products are dried
unevenly.
1. The product
pieces vary in
thickness. The fruits
are in dierent
level of ripeness.
2. The trays do
not change their
places.
3. The sections are
overlled.
1. Make sure all the pieces are the same size.
2. During the drying process, change the sections places once or twice.
3. Make sure that the products do not obstruct the air circulation within
the appliance.
Overheating or
insucient heating.
Problems in the
temperature
control operation.
In the lower section the temperature should be between 40 and 75
o
С.
If the temperature diers signicantly, contact the
manufacturer service center.
1. Side objects have
penetrated into
the fan.
2. Worn engine
bearings.
1. Make sure that there are no side objects obstructing the fan blades
movement (pieces of dried products may have gotten there). Turn the
dehydrator base upside down and shake it to allow unnecessary objects
to fall out. If the fan is still not working, contact the manufacturer service
center.
2. Contact the manufacturer service center.
The dryer is working,
but the power indicator
is not lit.
The power
indicator does not
work.
Contact the manufacturer service center.
If you have not been able to remedy a fault by yourself, do not attempt to disassemble or repair the appliance yourself. Take it
to the nearest manufacturer authorized service center. Keep in mind that it is enough to take away the dehydrator base - you
do not need to carry all the sections.

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TECHNICAL SPECIFICATIONS
Supply voltage: ~230 V, 50 Hz
Power: 500 W
Sections number: 5
Sections height: 25 to 34 mm
Maximum allowed dehydration time: 72 h
Temperature control: from 35°С to 70°С
Temperature dierence in sections: ±10 degrees
Minimum dehydration eciency: 80%
Electric shck protection class - II

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ВАЖНИ ИНСТРУКЦИИ ЗА БЕЗОПАСНОСТ
1. Спазвайте следните препоръки за безопасно използване на електрическия уред:
2. Използвайте уреда само според неговото пряко предназначение в домашни условия. Уредът за сушене не е
предназначен за използване за търговски цели.
3. Убедете се, че характеристиките на вашата електрическа мрежа съответстват на указаните върху маркировката
на уреда.
4. Включвайте уреда само към контакт със заземяване.
5. Не се допуска използването на неизправен уред, в това число с някакви повреди в кабела /шнура/ или щепсела.
Ако е повреден кабелът, то за неговата замяна се обърнете в оторизиран сервизен център на производителя.
6. Никога не се опитвайте да заменяте частите и не ремонтирайте уреда самостоятелно.
7. Поставяйте уреда на равна, устойчива и термоустойчива повърхност.
8. Използвайте уреда в чисто и ненапрашено място. При използване в места с натрупан прах или кал уредът може да
ги засмуче навътре, което ще доведе до разваляне на продуктите.
9. По никакъв начин не покривайте уреда и не блокирайте вентилационните отвори на уреда по време на работа.
10. Осигурявайте свободно пространство около уреда по време на работа не по-малко от 5 см. от всички страни, за
да се осигури достатъчна вентилация.
11. За избягване на поражения от електрически ток не използвайте уреда в помещения с висока влажност (например
в баня ) или с мокри ръце. Не включвайте, ако неговите повърхности са мокри.
12. Поставяйте и пазете уреда и неговите детайли далеч от източници на топлина (например кухненска печка). Не
подлагайте уреда или неговите детайли на температура по-висока от 90оС
13. Преди изключване на уреда за сушене от електрическата мрежа, натиснете копчето включване /изключване и
така прекъснете работата.
14. Не докосвайте горещите повърхности на уреда, за да избегнете изгаряния, не поставяйте работещият уред близо
до лесно възпламеними материали.
15. Изключвайте уреда от мрежата винаги когато не се използва, също така и по време на сглобяване, разглобяване
или почистване.
16. Когато изключвате уреда от контакта, хващайте щепсела, а не кабела.
За да се предпазите от токов удар, не потапяйте уреда, кабела и щепсела във вода или други течности.
17. Не оставяйте работещ уред без наблюдение.
18. Съхранявайте уреда на недостъпно за деца място.
19. Не позволявайте на деца да използват уреда без наблюдение от ваша страна. Не разрешавайте на деца да си
играят с уреда.
20. Уредът е предназначен за използване само за битови нужди. Не го използвайте на открито.
21. Забранява се използването на уреда повече от 72 часа непрекъснато. След изтичане на 72 часа той трябва да бъде
изключен с помощта на копчето за включване /изключване и да се позволи да изстине в продължение на поне 2
часа преди повторното и използване.
22. Не превишавайте указаното време за работа.
23. Уредът за сушене и неговите детайли не са предназначени за измиване в съдомиялна машина.
24. Не използвайте детайли, които не са препоръчани от производителя.
25. Не трябва да се допуска захранващият кабел да увисва от края на масата или да е в съприкосновение с горещи
повърхности. Захранващият кабел не трябва да бъде притискан или върху него да се поставят тежки предмети.
26. Даденият уред не е предназначен за използване от хора с ограничени физически, сензорни или умствени
възможности (в това число и деца), а също така и от хора, които нямат достатъчно знания и опит за работа с
електрически уреди, освен в случаите, когато няма надзор от лица, които са отговорни за тяхната безопасност.
ВНИМАНИЕ:
Не използвайте уреда върху възпламеняващи се повърхности (например, върху дървена маса или покривка). Не
поставяйте уреда за сушене върху стъклени маси или други стъклени мебели. Уредът трябва да се поставя и използва
само върху термоустойчиви повърхности, като размерът на повърхността трябва да бъде не по-малък от площта на
основата на самия уред.

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Неспазването на указаните мерки за безопасност може да доведе до повреда на уреда, до получаване на токов удар и/
или до запалване.
“Кетен”ООД не носи отговорност за повреди, дължащи се на неспазване на тези инструкции, неправилна употреба
или изменения в уреда
УСТРОЙСТВО НА УРЕДА ЗА СУШЕНЕ
уредът се състои от основа с нагревател, вентилатор и кабел за включване към електрическата мрежа. Върху основата
се слагат секциите за изсушаване на продуктите, а след това и капакът.
1. Капак
2. Секции за продуктите
3. Копче за включване /изключване
4. Основа
5. Индикатор за захранване
6. Регулатор на температурата
ПОДГОТОВКА НА УРЕДА ЗА СУШЕНЕ ЗА ЕКСПЛОАТАЦИЯ
Извадете уреда от опаковката.
Измийте капака и секциите на уреда с топла вода. След това избършете всичко, така че да не останат никакви капки
вода.
Изтрийте основата на уреда с леко влажна кърпа.
Преди включване на уреда към електрическата мрежа се убедете, че характеристиките на вашата мрежа съответстват
на работното напрежение на уреда.
Поставете уреда за сушене върху равна, устойчива, твърда и термоустойчива повърхност. Убедете се, че свободното
пространство около уреда е не по-малко от 5 см.
При първото включване на уреда може да се появи миризма, но това не се дължи на неизправност. За да не може тази
миризва да премине към продуктите, поставете секциите на уреда върху основата, затворете капака и го оставете да
поработи без продукти в продължение на 30 минути или докато не изчезне миризмата. Тази процедура е необходима
само при първото включване, впоследствие миризма няма да се появява.
ПОДГОТОВКА НА ПРОДУКТИТЕ ЗА СУШЕНЕ
Необходими инструменти
Ще Ви бъдат нужни следните инструменти:
кухненски нож;
дъска за рязане;
контейнери за съхранение.
Също така може да Ви бъде необходими и следните неща: