ETA Karina - Manual (Page 21)

21
GB
/ 60
II. APPLIANCE DESCRIPTION AND ITS FUNCTIONS (Fig. 1)
Drying (dehydrating) is a method of heating food and subsequent water evaporation. Most
food releases humidity quickly in the first stages of drying. This means that they can absorb
a lot of heat and create sufficient amount of steam. The drive unit sucks air that is heated
evenly to the set temperature and then it blows it by slight pressure to the dryer through
the central hole. Heated air is spread in individual drying levels and it removes humidity
from food. Air soaked with humidity is led through all meshes and it goes out through holes
in the lid. Before lapse of the time, all you have to do is to control food only visually and
by touching. For evener drying of food we recommend replacing the order of individual
meshes (the upper for the lower).
A – lid with a propulsion unit
A1 – temperature switch A3 – washable filter
A2 – filter cover A4 – supply cord
B – drying screens (5+4 pcs)
C – base
III. PREPARATION AND USE
Remove all the packing material, take out the dryer and the accessories. Remove all
possible adhesion foils, stick-on labels or paper from the appliance. Before the first use,
let the appliance switched on without any food in for 30 minutes. Then wash the meshes in
warm water with some detergent, wash thoroughly with clean water and wipe it dry, or let it
dry.
Remove the lid A and screens B from the base C. Spread the pieces of food on individual
screens B so that they do not cover over each other but only touch. Put screens B on base
C. Make sure that the protrusions on the outer rim of the screen fit tightly in the protrusions
on the outer rim of the screen. Insert the lid with propulsion unit A on the upper screen.
Plug the fork of the supply cord A4 in an electric socket. Set the right temperature with A1
switch (see table).
Note: Maximum number of drying screens recommended is 9 pcs.
Advice for drying
– Place the dryer in such a way that you do not have to move it during drying. Do not
forget that there will be smell of dried food in the room and some people may find it
oppressive.
– You will achieve the best results with fresh and ripe fruit (not overripe) that is not spoilt,
and remove possible spoilt places on the food.
– Clean the food thoroughly before drying. Keep your hands and workplace clean.
– The process of drying will be even when you cut food to slices of the same length.
Slices that are too thin are dried more quickly, but do not forget that their size will be
significantly smaller as a result of drying. The amount of food for one drying should not
exceed 3/4 of the mesh area and thickness of the slices should be between 0.5 cm to
not more than 1 cm. The meshes should not be too full so that air can flow freely throu-
gh them.
– Before removing pits and cores, first dry the fruit to 50%; this you will prevent excessive
dripping of juices from dried fruit. Put unpeeled fruit with the skin down on the mesh
and with the cut surface up. Also, put uneven shapes with the edge with the skin on the
mesh, not on the flat surface. Vegetables should only be put in one layer and distributed
evenly.