Victorio VKP1014 4-Tray Sproute - Manual (Page 4)

Care Instructions
Before using your Seed Sprouter for the first time, make sure to wash it
with a soft cloth, using soap and warm water, to remove any factory
residue. To properly clean and care for your Sprouter after each use,
follow the instructions below:
 It can be hand washed, using a soft cloth and warm, soapy water.
Make sure you dry it thoroughly before storing.
 It can be washed in the dishwasher, top rack only. DO NOT use the
dry cycle.
 If the Seed Sprouter is in constant or frequent use, and develops
buildup due to hard water, it may be necessary to soak the trays in a
vinegar and water solution (1/4 c. vinegar to 1 qt. water). Soak for 30
minutes, then rinse thoroughly. For tougher buildup, increase the
soak time and/or add more vinegar in the solution.
 When not in use, store the Sprouter in a dark area away from extreme
temperatures and humidity.
 Never store the Sprouter in direct sunlight.
Helpful Tips
1. Rotate the bottom tray to the top before each watering. This will help
the sprouts grow better.
2. Spouts can be stored in the refrigerator to stop the growing process
and to help them last.
3. De-hulling the sprouts gives them a better flavor because the hulls are
often bitter. Also, de-hulling helps decrease mold growth if sprouts
will be stored in the refrigerator for several days.
4. Some seeds may form fuzzy growth. This is not mildew, but actually
tiny roots, growing on the sprouts which are part of the plant.
5. Occasionally some genuine mildew occurs. To correct this problem,
reduce the frequency of watering and move the Seed Sprouter to a
cooler area.
6. Seed amounts used in the sprouter will vary due to size. Before
soaking, measure out 1 tbsp of dry seeds per tray, for small seeds.
Use 2-3 tbsp of dry seed per tray, for larger seeds.
7. If sprouting in cooler temperatures it may take longer for the sprouts
to mature. It is best to keep the sprouter away from extreme
temperatures. 70°F is the ideal growing temperature for the seeds.
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