Manual Sencor SFD 6600 (page 6 of 7) (English)

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need small snacks that are not too crunchy. On the other hand, large dog breeds

can handle big and crunchy snacks. You can test their hardness by crushing afew

snacks in your hand.

■ Mix all the ingredients in alarge bowl and form aloaf. On afloured cutting board,

roll out the dough to aheight of approx. 6 mm. Then cut out your dog'sfavourite

shapes.

PLACING FOOD ON THE TRAYS

■ Arrange the cut pieces evenly on the trays, do not overlap the pieces, remembering

to leave gaps between the individual pieces. To ensure sufficient air circulation,

utilize approximately 85% of each tray.

■ Underneath juicier foods it is better to put the drying insert in order to prevent juices

from dripping down on to the trays and to make subsequent maintenance easier.

OPERATION

TURNING ON THE FOOD DEHYDRATOR

■ Place the food dehydrator in a location according to the instructions in chapter

LOCATION OF THE FOOD DEHYDRATOR.

■ Insert the trays with the prepared food into the food dehydrator and properly close

the door.

■ Insert the power cord of the food dehydrator into apower socket and press button

B4 (START/STOP). The button will be backlit blue and the display will show atime

of 00:00.

DEHYDRATING USING PRESET MODES

■ If you wish to take advantage of one of the preset modes, press button B5 (P). An

indicator will be lit at the first mode and the display will show the preset dehydration

time. Repeatedly press button B5 (P) to cycle through the modes.

MODE PRESET TIME PRESET

TEMPERATURE SUITABLE FOR

Jerky 05:00 70 °C Dehydration of beef, game,

poultry or fish meat

Apples 08:00 65 °C All types of fruit and

vegetables

Mushrooms 07:00 52 °C Mushrooms

Herbs/Spices 02:00 46 °C Herbs, spices and flowers

Pasta 03:00 57 °C Pasta, yoghurts and porridge

■ Start dehydration by pressing button B4 (START/STOP). The button will be backlit

red and the display will start gradually counting down the time.

■ During the dehydration process, time can be adjusted using buttons B6 (-) andB7

(+) in 30-minute increments.

Note:

On preset modes, it is not possible to change the dehydration process

temperature. Holding down button B5 (P) for a few seconds during the

dehydration process will only show the preset temperature.

DEHYDRATING WITH MANUAL TIME AND TEMPERATURE SETTINGS

■ If you want to use your own dehydration time, set it using buttons B6 (-) and B7 (+)

in 30-minute increments.

■ Using the temperature control knob B1, select the desired dehydration temperature.

■ Start dehydration by pressing button B4 (START/STOP). The button will be backlit

red and the display will start gradually counting down the time.

■ You can adjust the time and temperature values at any time during the dehydration

process. You can check the temperature value by pressing button B5 (P). The set

temperature will appear on the display for afew seconds.

CHECKING FOOD DURING THE DEHYDRATION PROCESS

■ If you wish to slide out any of the trays during the dehydration process to check the

condition of the food on it, simply open the door A4 and slide the tray out.

■ Due to the temperature inside, use kitchen gloves to slide out the tray with the

food. Take out afood sample, allow it to cool down for awhile and check it. In the

meantime, close the door.

Note:

If you press button B4 (START/STOP) during the dehydration process, this

will end the dehydration process and the food dehydrator will turn of.

When the appliance is turned back on, it is not possible to continue on with

the dehydration process, it must be restarted or the respective time and

temperature must be set.

TURNING OFF THE FOOD DEHYDRATOR

■ To turn off the dehydrator, press button B4 (START/STOP). A9-second countdown

will start on the display and at its end the dehydrator will turn off completely.

■ Disconnect the power cord of the food dehydrator from the power socket. If you

wish to move the food dehydrator to another location, first allow it to cool down

completely.

FOOD DEHYDRATION TIPS

■ Experiment with the dehydration time to your own taste. Somebody prefers drier

and crunchier results, while somebody else gives preference to less dry product

with atougher consistency. We recommend that you record the dehydration time

for individual types of foods.

■ When you wish to check the degree of dehydration, take out ahandful of food and

allow it to cool down for afew minutes. Hot food appears to be softer, more moist

and more flexible than in its cooled state.

■ Before removing food from the trays, check that each and every piece is completely

dehydrated. When unsure, slice apiece in half and check the degree of dehydration.

■ Leave the dehydrated fruit, vegetables or mushrooms to cool for about 1 hour, if you

prefer inside the turned off food dehydrator. However, to not extend this cooling

time as dehydrated food may absorb moisture from the ambient air and thus require

further dehydration.

■ The food must be sufficiently dehydrated to prevent micro-organism from

multiplying and spoilage. Dehydrated vegetables must be hard and brittle, dried

fruit should be soft and flexible. For long term storage, home-grown fruit should be

drier than commercially bought dehydrated fruit.

■ We recommend inspecting the food every hour and in the event of uneven

dehydration, to rearrange the position of the food on the trays.

STORING DEHYDRATED FOOD

■ Before wrapping or storing dehydrated food, allow it to cool down first. Only use

suitable packaging for storage, for example glass canning jars, air-tight containers,

food-grade plastic bags or packaging, that are resistant against ingression of

moisture. Do not use plastic or aluminium containers. Metal cans with flip open lids

may be used only if the dehydrated food is placed in plastic bags.

■ Store dehydrated meat at room temperature in aclosed container in a dry, dark

location. Stored in this way it will remain tasty and edible for several weeks or even

months.

■ Package dehydrated food in smaller amounts as tightly together as possible, but do

not push it against itself.

■ Do not store herbs and spices in paper bags because the oils contained in them will

be absorbed by the paper, which will ruin them. The best type of storage container

is again aglass jar with afirm locking mechanism, and in the case of flowers glass

jars with awide neck for easy handling.

■ Place dried flowers, leaves and blossom petals into glass jars with awide neck. When

necessary, add 3-4 drops of an aromatic oil to rejuvenate the fragrance and close

the container. Shake the contents and store them in acool place. In this way, the

aromatic contents will always be available.

■ Ideally, store the containers in adry, dark place at room temperature or lower. At

temperatures below 10°C, their shelf life is extended by 2–3 times. Dried fruits have

ashelf life of at least 1-2 years.

■ Consume the entire contents after opening, ideally all at once. Inspect the stored

dehydrated food at least once per month.

■ Inspect dehydrated food regularly once per month. If you find mould on the

surface of the food, separate it from the remainder and dispose of it. Pasteurise

the remaining pieces that were not attacked by mould. To pasteurise the contents,

arrange the food on acake baking tray and bake in an oven for approximately 15

minutes at atemperature of 80°C. Then allow the food to cool down and repack

into aclean airtight package.

REHYDRATION

■ Rehydration serves to reconstitute food to its initial state. However, not all

dehydrated food must be reconstituted. Especially fruit is better in the dehydrated

state. On the other hand, most types of vegetables are tastier when reconstituted

to their initial state.

■ Through rehydration, food is returned practically to its initial size, shape and

appearance. If handled correctly, it retains most of its aroma and taste, as well as

minerals and asignificant amount of vitamins.

■ To reconstitute vegetables for cooking, simply wash them in clean water and then

place them in cold, unsalted water and cover. If possible, allow them to soak for

approximately 2–8 hours, then cook them in the water that you used for soaking. If

necessary, add more water. Bring to aboil, then reduce the temperature and gently

cook until ready. At the end of the cooking process, you may also add salt, which

will slow down the reconstitution process. As far as fresh products are concerned,

overcooking them will reduce their aroma. To reconstitute vegetables, e.g. carrot,

use cold water for soaking. Dehydrated food may be reconstituted by soaking,

cooking or acombinations of both these methods and after reconstitution will look

similar to the fresh state.

Attention:

Dehydration does not rid food of bacteria, yeasts and

moulds. If you extend the soaking process at room

temperature, this will risk spoilage. Therefore, when soaking

fruit or vegetables for longer than 1–2 hours, place the

container into arefrigerator.

■ To prevent food from losing its nutritional value, use the water from the soaking

solution when preparing various recipes. The volume of one cup of dried vegetables

is equivalent to approx. 2 cups after reconstitution. To replace the moisture that was

removed during dehydration, pour cold water over the vegetables and soak them

from 20 minutes to 2 hours. Then pour boiling water over the vegetables. When

cooking, bring the vegetables to aboil and then leave them to simmer.

■ The volume of one cup of dried fruit is equivalent to approx. 1 1/2 cups after

reconstitution. Add just enough water to cover the fruit – its possible to add more

water later if necessary. 1–8 hours is sufficient for reconstituting the majority of

fruits. It depends on the type of fruit, size of pieces and water temperature (the

process is shorter in hot water). If the soaking time is too long, the fruit will lose

aroma. To cook reconstituted fruit, cover the container and simmer it in the water

in which you soaked it.

■ Dehydrated or reconstituted fruit and vegetables may be used in various ways.

■ Dehydrated fruit is suitable for preparing refreshments both at home and on trips.

Fruit pieces can be added to bread products or confectionery.

■ Reconstituted fruits can be served as compotes or sauces. They may also be used as

ingredients in recipes for making bread, jelly salads, omelettes, gugelhupf, stuffing,

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Sencor SFD 6600 Manual

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