Sinbo SFD 7402 User manual

SFD7402,SFD7403DIGITALFOODDEHYDRATOR
INSTRUCTION MANUAL
EN
RU
www.sinbo.com.tr

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ENGLISH
SINBO SFD 7402 / SFD 7403
DIGITAL FOOD DEHYDRATOR
INSTRUCTION MANUAL
Dehydrates fruits, vegetables, herbs, and spices.
Digital temperature control and timer for precise drying time and temperatures
INSTRUCTIONS
The following important safeguards are recommended by most portable appliance
manufactures.
IMPORTANT SAFEGUARDS
To reduce the risk of personal injury or property damage, when using electrical appliances
basic safety precautions should always be followed, including the following:
1. Read all instructions.
2. Do not touch hot surface. Use handles or knobs.
3. To protect against electrical shock, do not immerse cord, plug, or the dehydrator base
in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting
on or taking off parts, and before cleaning the appliance.
6. Do not operate any appliance with a damaged cord or plug or in the event the appliance
malfunctions or has been damaged in any manner.
7. The use of accessory attachments not recommended by the appliance manufacturer
may cause injuries.
8. Do not let cord hand over edge of table or counter or touch hot surfaces.
9. Do not use outdoors.
10. Do not place on or near a hot gas or electric burner or in a heated oven.
11. Never use this appliance to dehydrate foods that contain alcohol or have been
marinated in alcohol.
12. Do not use appliance for other than intended use
SAVE THIS INSTRUCTION
This product is for household use only

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Warning
Do not use this appliance for any other purpose
than its intended purpose
This appliance is for use in home and similar
environments:
- personnel kitchens in stores, offices or other
work environments;
- ranches;
- customers in hotels, motels and similar
environments;
- bed and breakfast environments.
- The appliance is not designed to be operated by
an external timer or a separate remote control
system.
- This appliance can be operated by children of 8
years and above, people with limited physical,
auditory and cognitive skills or people with lack of
experience and knowledge as long as they are
under supervision or they are provided instructions
regarding the operation of the appliance. In case
they are not older than 8 years old or unsupervised,
children should not clean or maintain the product
If the power cable is damaged, to avoid any risk
hazards, it must be changed by the manufacturer,
service organization or a likewise qualified
technician.
- Keep the appliance and its cable from the reach
of children aged <8.

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Timer
Display
Temperature
Display
Features
* 5 TRANSPARENT TRAYS FOR DRY MORE FOODS, EASY TO CHECK
* TRANSPARENT LID
* TEMPERATURE CONTROLLER
* ADJUSTABLE TEMPERATURE 40-70°C
* TIMER DISPLAY
* ADJUSTABLE TIMER 1-48 HOURS
* DRYING FOOD
* INSIDE FAN FOR SHORTENING DRYING TIME
* LED DISPLAY
* ON/OFF SWITCH
* AC220-240V, 50Hz, 250W
How to use the digital control
The digital control (Fig. C) allows for easy adjustment of adjustment dehydration
temperature. In addition, it will automatically shut off the dehydrator when the selected
time has elapsed.
To Adjust Temperature
1. First press the start/stop button, Then Press the TIME/TEMP button and the time in
the display window will begin to flash, Then Press the + or - buttons to select the desired
time, to change the time hold down the + or - buttons, the time will change , timer range
for this dehydrator is (1 to 48 hours)
2. After the display keep time no flash, then press the TIME/TEMP button again. Press
the + or - buttons to select the desired temperature. 5˚C up 1 press. To change the
temperature rapidly, hold down the + or - buttons. The temperature range for this
dehydrator is 40-70˚C
Once you have the desired time and temperature set, the dehydrator will working on. At
any time, you can adjust the time or temperature by using the TIME/TEMP,+ ,and - buttons.
You can stop the dehydrator at any time by pressing the START/STOP button.

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General Dehydrating Information
Safety precaution: Wash hands thoroughly prior to preparing food for dehydrating.
Likewise, thoroughly clean all utensils, cutting boards, and counters that be used for
preparing food. Wash food before preparing them for dehydrating.
* When selecting food for drying, choose those that are at peak eating quality. Avoid
overripe* or immature fruits and vegetables. Remove any parts of the food that are
bruised or blemished.
* For even drying, cut food into uniform size, shapes, and thickness.
Drying time are highly variable depending on the type and amount of food, thickness,
evenness of food pieces, humidity, air temperature, personal preference, and even the
age of the plant at the time of harvesting. That is why throughout the book you will notice
there is a range of average drying times. In some cases you may find you may need to,
or prefer to, dry you foods for shorter or longer periods than those listed. For best results,
begin checking your food at the beginning of the range listed in the instructions. You
should then gauge how often you should recheck the food based on how the drying is
progressing. With some foods, such as herbs, that may mean every 10 minutes, and with
other foods, such as fruits, that may mean every 1-2 hours.
* Dehydration prevents microbial growth, however, chemical reaction caused by enzymes
in fruits and vegetables can occur unless the product is pretreated before drying..
Pretreatment will prevent or minimize undesirable color and texture changes during
drying and storage. See specific sections for recommend pretreatment.
* Place food in a single layer on the trays. Do not allow food to touch or overlap.
* When drying the strong-smelling foods, such as onions and garlic, be aware that there
will be a strong odor during the drying process. That odor may linger after drying has
been complete.
* Individual pieces of food may not all dry at the same time. Foods that are appropriately
dried should be removed before those that still require additional drying.
Always check all of the trays for food that are appropriately dried.
* If one tray of food is finished before the others, remove the dried food and return the
empty tray to the unit rather than rearranging the trays.
* Do not add fresh fruits and vegetables to a partially dried load. This will add moisture
and increase the drying time.
* Allow for continuous drying. Do not unplug the dehydrator in the middle of the drying
circle and resume drying at a later time as this may result in poor quality and /or unsafe
food.
Packaging and Storage
Dried foods need to be properly packaged to prevent reabsorption of moisture and
microbial deterioration. Pack food in clean, dry, airtight containers. Glass jars or freezer
containers with tight-fitting lids are good for storage. Releasable plastic freezer bags

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are also acceptable.
* Store package dried food in a dry, cool location away from light. Higher temperatures
and exposure to light will shorten the storage time and result in loss of quality and
nutrients.
* Fruit leather/rolls should keep for up to 1 month at room temperature. Vegetables
have about half the storage life as fruit. If food is to be kept longer, then store in a freezer.
* Package vegetables and fruits in separate storage containers to avoid flavor transfer.
Temperature mode advices:
- Herbs 40-50˚C
- Greens 50˚C
- Bread 50˚C
- Yoghurt 50˚C
- Vegetables 50-55˚C
- Fruits 50-60˚C
- Meat, Fish 70˚C
Fruit
Selection and preparation
Select fruits that are at the peak of the ripeness. Wash fruits to remove dirt and debris.
There are many options when it comes to drying fruit and personal preference should
be your guide. Fruits can be sliced, halved, or if small left whole will require the most
drying time.
Slice fruit uniformly and in piece about 1/4 inch thick. Fruits that are left whole, such as
blueberries, cranberries and grapes, should be dipped in boiling water for 30-60 seconds
and then plunged in ice water to crack the skin. This procedure will reduce the drying
time.
Pretreatment
Many fruits will darker quickly once they are peeled and/or cut and will continue to
darken even after the fruit is dried. This is due to the exposure of the natural enzymes
in some fruits to air. There are several pretreatment options to prevent this discoloration.
Pretreatment is not necessary but is recommends to prevent discoloration .Some people
may detect a slight flavor change with pretreated fruit. See the Fruit Drying Guide on
page 6 to determine which fruit will benefit from the pretreatment. You may want to dry
the different options and see which you prefer.
Ascorbic acid (Vitamin C)-Ascorbic acid, available in tablet or powdered form, is available
at drugstores. Mix 2 1/2 tablespoons of powder ascorbic acid in 1 quart cold water.
Vitamin C tablet (six 500mg.tablets equal 1 teaspoons ascorbic acid) should be crushed
before mixing with water. Place cut fruit, such as bananas, peaches, apples, or pears,
in mixture and soak for 10 minutes. Remove fruit and drain well before placing on drying
trays.

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Ascorbic acid mixture-These commercially available products, such as Mrs. Wages
Fresh Fruit Preserver ,are a combination of ascorbic acid and sugar and are commonly
used for fresh fruits and for canning and freezing Follow the manufacturers’ directions
for use of these mixture.
Lemon juice-Mix equal parts lemon juice and cold water. Place cut fruit in solution and
soak for 10 minutes. Remove fruit and drain well before placing on drying trays.
Place piece of fruit on dehydrator trays in a single layer, close together but not touching
or overlapping. Refer to the Fruit Drying Guide on before for suggested preparation, and
the drying times. Dry fruit at 50-60˚C.
Determining Dryness
Refer to the Fruit Drying Guide on before page and begin checking the fruit at the beginning
of the average drying time range. Remove a few pieces of fruit from each dehydrator tray
and allow to cool to room temperature. Fruits are acceptably dry when they are soft and
pliable, but not sticky. Fruit folded in half should not stick together. Apple and banana
slices can be dried until crisp, if desired. If fruits seem to have a lot of moisture remaining,
recheck every 1 to 2 hours. If fruits appear to be almost done, check again in 30 minutes.
Always check fruits from each tray.
Uses
Dried fruits make great snacks. They can also be added to trail mixes, cereals, muffins,
breads, and other baked products. Dried fruit can be used as is or softened prior to use.
To soften dried fruit, submerge in boiling water and soak for 5 minutes or place fruit in
a steaming.
Select ripe or slightly overripe fruit and remove any bruised areas. Wash fruit sand
remove peel, seeds, and stems. Cut fruit into chunks and using a food processor or
blender, puree until smooth (applesauce consistency). To get the pureeing process
started, you may need to add approximately 1 tablespoon of fruit juice or water.
If desired, fruit can be pretreated to preserve its natural color. Add 1/2 teaspoons of
lemon juice to each 1/2 cups pureed fruit. See the Fruit Drying Guide on page 6 to
determine which fruits will benefit from pretreatment.
The natural sweetness of fruit is intensified with drying. However, if preference is for a
sweeter fruit roll, you can add honey, maple syrup, corn syrup, or sugar to the pureed
fruit if desired. Try different amounts of sweeteners, staring with 1 tablespoon for each
1/2 cups of fruit puree, to find your preference. Fruit with sweeteners added will take
longer to dry than fruit that is not sweetened. Canned fruit can also be used to easily
make fruit leather. Drain juice from fruit, saving juice for later use. Place fruit in food
processor or blender and puree until smooth. Applesauce can be used directly from the
container.

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FRUIT DRYING GUIDE
Dry fruit at 50-60 ˚C
Drying times are highly variable depending on the type and amount of food, thickness,
evenness of food pieces, humidity, air temperature personal preference, and even the
age of the plant at the time of harvesting.

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Fruit Average
Drying
Time(hours)
PretreatmentPreparation
See apples
Nectarines Cut in half and remove pit. May
also quarter or slice 1/4”thick
6-10 (Slices)
36-48 (halves
or quarters)
See apples
Peaches Peel if desired. Cut in half and
remove pit. May also quarter
or slice 1/4” thick.
6-10 (Slices)
36-48 (halves
or quarters)
See apples
Pears Peel, core, and slice 1/4” thick 7-13
See apples
Pineapple Peel, core, and slice 1/4” thick 5-12
None
Plums /
Prunes
Halve or quarter and remove
pit.
8-15
None
Rhubarb Trim and discard leaves. Cut
stalk into 1/4” slices
6-9
None
Straw-
berries
Remove the leafy crown. Halve
or slice 1/4” thick
6-12
Drying Vegetables
Dry vegetables at 50-55 ˚C. Vegetables dry much faster than fruits. At the end of the
drying period moisture loss is rapid. As a result, vegetables need to be checked often
towards the ends of the end of the drying time to prevent over-drying. Food turns brown
when it is over-dried. When drying smaller vegetables, such as peas or carrots, it is
recommended that you place them on a mesh screen on the tray. A mesh screen will
help prevent smaller foods from falling through the grates in the tray as they dehydrate.
See information on before pages, “How to Use the Nonstick Mesh Screens.”
Selection and Preparation
Wash vegetables to remove dirt and debris. Trim vegetables to remove fibrous or woody
portions or bruised and decayed areas, peel, and slice using the preparation information
found on the Vegetable Drying Guide on before pages. Slice or cut vegetable into pieces
that are uniform in size. See befores for pretreatment information about specific vegetables.
Pretreatment
The process of blanching involves subjecting vegetables to a high enough temperature
to deactivate the enzymes. Blanching is necessary to stop the naturally occurring enzymes
from causing loss of color and flavor during drying and storage. Blanching also relaxes
the tissue walls so moisture can more readily escape during drying and enter during
dehydrating; Blanching can be done in water or steam. Water blanching causes a greater

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loss of nutrients but is faster than steam blanching and achieves a more even heat
penetration.
Steam Blanching- Fill a deep pot with water and bring to a boil. Place vegetables loosely
in a basket or colander that will allow steam to freely circulate around the vegetables.
Do not fill basket or colander with more than a 2 1/2 inch layer of vegetables. Position
the basket or colander in the pot, making sure it does not contact the boiling water. Cover
with a close fitting lid. Steam for the time indicated in the Vegetable Drying Guide on
before pages..
Water blanching
Fill a large pot 2/3 full with water. Cover and bring to a boil. Place vegetables loosely in
a basket or colander and submerge in the boiling water. Cover and blanch for the time
indicated in the Vegetable Drying Guide. Water should return to a boil in less than 1
minute. If not, too many vegetables were added to the basket; reduce the amount of
vegetables added for the next batch.
Water blanch for the time indicated in the Vegetable Drying Guide below.
Immediately after steam or water blanching, dip the vegetables in cold water to quickly
cool them. Drain the vegetables and arrange them in a single layer on the dehydrator
trays. Refer to the Vegetable Drying Guide below for drying times.
Determining Dryness
Refer to the Vegetable Drying Guide below and begin checking the vegetables at the
beginning of the average drying time range.
Remove a few pieces of vegetables from each dehydrator tray and allow to cool to room
temperature. Test for dryness by breaking the pieces in half. Most vegetables will be
crisp when appropriately dried and will break easily. If vegetables do not break easily,
additional drying time is needed. If vegetables seem to have a lot of moisture remaining,
recheck every 1 to 2 hours. If vegetables appear to be almost done, check again in 30
minutes. Always check vegetables from each tray.
Follow “Packaging and Storage” information on before pages.
VEGETABLE DRYING GUIDE
Dry vegetables at 50-55°C.
Drying times are highly variable depending on the type and amount of food, thickness,
evenness of food pieces, humidity, air temperature, personal preference, and even the
age of the plant at the time of harvesting.

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Vegetable Average
Drying
Time
Pretreatment water
blanching or steam
blanching
Preparation
Water 3 1/2 - 4 1/2 minutes
Steam 4-5 minutes
Asparagus Cut into 1˝ pieces. 6-8 hours
Water 2 minutes
Steam 2-2 1/2 minutes
Beans,
green/wax
Remove ends and strings. Cut
into 1˝ pieces.
6-11 hours
None – Already cooked.
Beets Cook until tender. Cool and
peel. Cut into shoestring strips
1/8˝ thick.
4-7 hours
Water 2 minutes
Steam 3-3 1/2 minutes
Broccoli Cut into serving pieces. 4-7 hours
Water 3 minutes
Steam 3-3 1/2 minutes
Carrots Peel and cut off ends. Cut into
1/8˝ to 1/4˝ slices.
4-10 hours
Water 3-4 minutes
Steam 4-5 minutes
Cauliflower Cut into serving pieces. 5-8 hours
Water 2 minutes
Steam 2 minutes
Celery Trim ends. Cut into 1/4˝ slices. 2-4 hours
Water 1 1/2 minutes
Steam 2-2 1/2 minutes
Corn, cut Husk and remove silk. Blanch
and cut corn from cob.
6-10 hours
None
Mushrooms Wash and slice 3/8˝ thick. 2-6 hours
None
Onions Remove outer skin. Cut off top
and root ends. Cut into 1/4˝
slices.
3-7 hours
Water 2 minutes
Steam 3 minutes
Peas Shell. 5-9 hours
None
Peppers
and
pimientos
Remove stem, core, and inner
partitions. Cut into 1/4˝ strips.
5-10 hours
Water 5-6 minutes
Steam 6-8 minutes
Potatoes Peel and cut into 1/4˝ slices. 4-8 hours
Water 1 1/2 minutes
Steam 2 1/2 - 3 minutes
Summer
squash and
zucchini
Trim ends. Cut into 1/4˝ slices. 4-6 hours
None
Tomatoes Peel, if desired. Cut into
sections 3/4˝ wide.
6-11 hours

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Uses
Dried vegetables have a unique flavor and texture and are best used as ingredients for
soups, stews, casseroles, and sauces rather than stand-alone side dishes. When using
in soups, dried vegetables can be added without soaking. Dried vegetables used for other
purposes need to be soaked before cooking. To soak, start with 1 1/2 to 2 cups of boiling
water for every 1 cup of dried vegetables. Soak for 1 to 2 hours or until vegetables have
returned to nearly the same size they were before dehydrating. Additional water should
be added as needed during the soaking process. After soaking, simmer the vegetables
in the soaking water until tender, allowing excess water to evaporate.
Drying Herbs
Drying fresh herbs allows your to have a ready supply of economical herbs that are
available to use all through the year. To retain the best flavor of your herbs, it is
recommended that you dry them at the lowest temperature setting, 40 -50°C.
Selection and Preparation
Pick herbs for drying just before the flowers first open. These herbs will be most flavorful.
The best time to pick herbs is early morning just after the dew has evaporated. Rinse
leaves and stems in cool water to remove any dust or insects and then gently shake to
remove excess water. Remove dead and bruised leaves or stems. Large leafed herbs,
such as basil, sage and mint, should be removed from their stems for faster drying.
Smaller leafed herbs can be left on their stem and removed after drying. Placing the
herbs on a mesh screen will help prevent them from falling through the grates in the
tray as they dehydrate.
Determining Dryness
Herbs are acceptably dry when they are crispy and crumble easily. Refer to the Herb
Drying Guide below and begin checking the herbs at the beginning of the average drying
time range. Remove a few herbs from each dehydrator tray and allow to cool to room
temperature. If the herbs do not crumble easily, recheck every hour.
Packaging and storage
Dried leaves are best stored whole and then crumbled when needed. Follow “packaging
and storage” information on before pages.
Uses
Most dried herbs are 3 to 4 times stronger than the fresh herbs, therefore when using
dried herbs in a recipe that calls for fresh herbs, use 1/4 to 1/3 of the amount called for
in the recipe.

Cooking meat before dehydrating
- After marinating meat strips, place meat strips and liquid marinade into a shallow pan.
If no liquid remains, add enough water to cover meat strips. Bring liquid to a boil for 5
minutes.
Remove meat strips from marinade, drain, and then position strips on dehydrator trays.
Position strips on dehydrator trays close together, but not overlapping. Dry jerky at 70˚C
for 4 to 8 hours. See “Determining Dryness” information below.
If you did not cook the meat prior to dehydrating, cook it after, following the instructions
below:
Cooking meat after dehydrating - Preheat oven until the internal temperature is 135˚C.
(For an accurate temperature reading, check with an oven thermometer.) Remove jerky
strips from dehydrator trays and place on a baking sheet close together, but not touching.
Heat jerky in preheated oven for 10 minutes. Remove jerky from baking sheet and cool
to room temperature.
Packaging and Storage
After cooling, pat jerky with paper toweling to remove any fat droplets which may form
on the jerky. Following “Packaging and Storage” information on before pages. Jerky can
be stored 1 to 2 months at room temperature. However, to maintain the best flavor and
quality, store in the refrigerator or freezer.
Jerky Marinade
1 1/2 -2 pounds of lean meat
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon hickory smoke-flavored salt - 12 -
Herb Average
Drying
Time
Herb Average
Drying
Time
HERB DRYING CUIDE
Dry herbs at 40-50 °C.
Basil leaves 10-15 hours Mint leaves 9-14 hours
Bay leaves 5-7 hours Oregano leaves 9-12 hours
Chives 9-15 hours Parsley leaves 6-8 hours
Cilantro leaves 6-8 hours Rosemary leaves 8-12 hours
Dill leaves 3-5 hours Sage leaves 12-16 hours
Fennel 3-5 hours Tarragon leaves 5-7 hours
Marjoram 9-12 hours Thyme leaves 4-6 hours

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1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Combine all ingredients in a small bowl and follow “Preparing Jerky from Meat Strips”
Care and Cleaning
1. Remove plug from wall outlet before cleaning.
2. Wash the dehydrator trays and cover in warm water and a mild detergent or wash in
a dishwasher.
If necessary, a soft brush may be used to loosen dried on food particles. Do not use steel
wool scouring pads or abrasive cleaners on any of the dehydrator parts.
3. Wipe the dehydrator base with a soft, damp cloth.
DO NOT IMMERSE THE DEHYDRATOR BASE IN WATER OR OTHER LIQUID.
The screen which covers the center hub on the dehydrator platform lifts off for cleaning,
if needed. Wash in warm water, dry thoroughly, reposition over hub, and snap in place.
WHILE HANDLING
* Do not drop the product,
* Ensure it does not suffer impact,
* Ensure it doesn't get crushed or squeezed,
* Observe the marks on the packaging.
ENVIRONMENT FRIENDLY DISPOSAL
You can also contribute to environmental protection!
Please do not forget to adhere to local regulations.
Take the non-operational electrical appliance to the suitable disposal centers.
There is no situation that might harm human health or the environment during use.