Digital Food Dehydrator FD550 - Food Dehydrator Ambiano - Free user manual and instructions

Product Type	Food Dehydrator
Brand	Ambiano
Model	Digital Food Dehydrator FD550
Dimensions	Approx. 12.2 x 12.2 x 10.6 in (31 x 31 x 27 cm)
Weight	Approx. 8.8 lbs (4 kg)
Power	500 W
Voltage	120 V, 60 Hz
Temperature Range	95°F - 165°F (35°C - 74°C)
Timer	Up to 24 hours with auto shut-off
Number of Trays	5
Tray Material	BPA-free plastic
Housing Material	Stainless steel and durable plastic
Control Type	Digital with LED display
Overheat Protection	Yes
Included Accessories	5 mesh trays, 2 fruit roll sheets
Cleaning	Trays are dishwasher safe
Warranty	1 year limited

Frequently Asked Questions - Digital Food Dehydrator FD550 Ambiano

How do I set the temperature and timer on the Ambiano FD550?

Press the Temp button to adjust temperature (95°F-165°F) and the Time button to set the timer (0-24 hours). Press Start/Stop to begin drying.

What foods can I dehydrate with this machine?

You can dehydrate fruits, vegetables, herbs, meats (jerky), and even make fruit leathers. Avoid foods with high fat content.

Do I need to pre-treat fruits before dehydrating?

To prevent browning, dip fruits in lemon juice or ascorbic acid. Blanching vegetables is recommended for better texture.

How should I store dehydrated foods?

Store in airtight containers in a cool, dark place. Vacuum sealing extends shelf life. Keep away from moisture.

How do I clean the dehydrator?

Unplug and let it cool. Trays are dishwasher safe. Wipe the base and door with a damp cloth. Do not immerse in water.

Is it safe to leave the dehydrator unattended?

The unit has overheat protection and an auto shut-off timer, but it's best to avoid leaving it unattended for long periods.

Why is my dehydrator making noise?

A low hum is normal. If loud, check for obstructions in the fan or ensure the unit is on a level surface.

Can I dehydrate multiple different foods at the same time?

Yes, but avoid mixing strong-smelling foods like garlic or onions with fruits as flavors may transfer. Use separate trays.

What is the recommended temperature for making jerky?

Set the temperature to 165°F (74°C) to ensure meat reaches a safe internal temperature to prevent bacterial growth.

How long does it typically take to dry fruits?

Drying times vary: fruits like apples take 6-8 hours, thicker slices longer. Check for leathery texture with no moisture.

USER MANUAL Digital Food Dehydrator FD550 Ambiano

Contents

Parts List.... 3

Contents 3

Assembly 3

General Information......4

Safety Instructions 5

User Instructions ....6

Recipes 13

Helpful Hints 17

Cleaning and Maintenance....18

Other Useful Information.... 19

Technical Specifications 19

Storing 19

MAIN PARTS

1. Vent Cover
2. Lid
3. 5 Removable Interchangeable Trays
4. Base

CONTENTS OF PACKAGING

• Top Cover
• 5 Removable and Interchangeable Trays
• Base
• Instruction Manual

ASSEMBLY

1. Unpack the food dehydrator from the box.
2. Please note the cover is packed upside down in the base. Remove before using.
3. Please note the trays are packed upside down in the box. Please remove and turn over with rim side up before using.
4. Wipe clean all the parts with a soft damp cloth or sponge and warm water. Rinse and dry thoroughly. DO NOT IMMERSE THE FOOD DEHYDRATOR BASE IN WATER OR ANY OTHER LIQUID.

DO NOT USE ANY ABRASIVE MATERIAL TO CLEAN THE SURFACE

DO NOT IMMERSE THE FOOD DEHYDRATOR BASE INTO WATER AT ANY TIME

GENERAL INFORMATION

When using electrical appliances, basic safety precautions should always be followed. PLEASE READ AND SAVE ALL INSTRUCTIONS BEFORE USING THE FOOD DEHYDRATOR.

1. DANGER! Avoid touching heating coil area or other hot surfaces.
2. DO NOT immerse cord, plugs, or the base assembly in water or other liquids. Protect yourself from electrical hazards.
3. Do not use outdoors or while standing in a damp area. For household use only.
4. Close supervision is necessary when any appliance is being used by or near children. This Food Dehydrator is not intended for use by persons (including children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
5. DO NOT operate the Food Dehydrator with a damaged power cord or plug or after it has malfunctioned or is dropped or damaged in any manner. Return the Food Dehydrator to the warranty center for examination, repair, or electrical or mechanical adjustment.
6. When not in use (and before cleaning), the Food Dehydrator should be unplugged from the outlet. Allow to cool thoroughly before removing or replacing parts.
7. Do not let the power cord hang over the edge of a table or counter or touch any hot surface.
8. Do not use the Food Dehydrator for other than intended use.
9. Do not place the Food Dehydrator on or near hot gas or electric burner, or in a heated oven.
10. Do not plug in the Food Dehydrator while the lid is inverted (storage position) and do not invert top into the bottom for storage until the Food Dehydrator has completely cooled.
11. A hazard may be caused by the use of accessory attachments NOT recommended by the manufacturer.
12. A short cord is provided to reduce the hazards resulting from becoming entangled in or tripping over a longer cord.
13. To clean the bottom, unplug the unit from the outlet, allow it to cool completely and then wipe with a damp cloth. DO NOT REMOVE THE HEATING ELEMENT FOR CLEANING. To clean trays or lid, use sponge and mild soap.
14. Do not pour liquids into the Food Dehydrator.

SAVE ALL INSTRUCTIONS

SAFETY INSTRUCTIONS

WARNING: Read and understand all instructions. Failure to follow all instructions listed below may result in electric shock, fire or serious personal injury. The warnings, cautions, and instruction discussed in this instruction manual cannot cover all possible conditions and situations that may occur. It must be understood by the operator that common sense and caution are a factor which cannot be built into this product, but must be supplied by the operator.

CAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripping over a longer cord. Extension cords are available from local hardware stores and may be used if care is exercised in their use. If an extension cord is required, special care and caution is necessary. Also the cord must be: (1) marked with an electrical rating of 125V, and at least 13 A., 1625 W., and (2) the cord must be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over accidentally.

POLARIZED PLUG

NOTE: This Food Dehydrator has a polarized plug (one blade is wider than the other). As a safety feature to reduce the risk of electrical shock, this plug is intended to fit in a polarized outlet only one way.

• If the plug does not fit fully in the outlet, reverse the plug.
• If the plug still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

ELECTRIC POWER

If electric circuit is overloaded with other appliances, your appliances may not operate properly. The appliances should be operated on a separate electrical circuit from other operating appliances.

SAFETY WARNING

Although your Food Dehydrator is easy to operate, for your safety, the warnings below must be followed:

1. Do not place the Food Dehydrator near a heat source.
2. Never leave the Food Dehydrator unattended while connected to the electrical outlet.
3. Use the Food Dehydrator on a stable work surface away from water.
4. Do not unplug from the wall socket by pulling on the supply cord.
5. The Food Dehydrator must be unplugged:

A. After each use.
B. If it appears to be faulty.
C. Before cleaning or maintenance.

THIS PRODUCT IS INTENDED FOR HOUSEHOLD USE ONLY. SAVE THESE INSTRUCTIONS!

USER INSTRUCTIONS

1. Place the base on a sturdy level surface, away from any source of water.
2. It is advisable to peel, pit or core some fruits or vegetables. Wash all fresh food thoroughly to remove any dirt or chemicals.
3. Slice most foods thin – about 1/4 " and place on trays. Do no overlap your food on trays.
4. Stack the trays with food to be dehydrated on the base with the rims up.
5. Place the top cover on the top tray and adjust the vents. "0" allows the most heat and moisture to escape. "4" will keep more heat in and allows moisture to escape. For general use it is recommended that you use setting "2" although it can be adjusted per recipe and your preference.
6. Plug the power supply cord into the power outlet. The unit does not have an On/Off switch, so it will turn on automatically.
7. During the dehydration process, rotate and turn the trays every few hours.
8. Remove food when it looks and feel dry.
9. Place food in airtight containers, jars or sealed plastic bags.
10. DO NOT use wax paper on the trays. It is too thick and will block the heat. Parchment paper may be used, however slits will need to be cut into the paper.
11. NOTE: The Food Dehydrator heats from 130° F- 150° F.

PRE-TREATING THE FOOD

- Pre-treating the fruits and vegetables slows down the color and flavor changes during the dehydration process, keeping the flavors longer during storage. Many light-colored fruits (especially apples, apricots, bananas, peaches, nectarines, and pears) tend to darken during drying and storage. To prevent this darkening, the fruit may be pretreated by blanching or dipping in the following:

• Lemon, lime, orange or pineapple juice
• Jell-O powders
• Spices
  ○ Honey
  ○ Cinnamon
• Coconut
  ○ Table Salt

- Fruits with tough skins (such as grapes, prunes and small dark plums, cherries, figs, and some berries) may be water blanched to crack the skins. This will allow moisture inside to escape more readily during drying however, blanched fruits may turn soft and become difficult to handle.

- Syrup Blanching may help retain the color of apples, apricots, figs, nectarines, peaches, pears and plums. Syrup blanching makes a sweetened, candied food.

- Before drying pretreated food, remove any excess moisture by placing the food on paper towels or clean cloths. Trays should be loaded with a thin layer of food as directed. The food being dried should be about 1/4 " thick and should not exceed roughly 3/4 of each tray's surface area.

DRYING GUIDELINES

These drying times given are approximate. Drying time varies depending on the type and amount of food, thickness and evenness of the slices, percentage of the water in the food, humidity, temperature of the air and the altitude. Drying times may also vary from one area of the country to another from day to day depending on the climatic conditions. Record keeping helps you predict future drying times for specific foods. Keeping the vents open will allow for a faster drying time.

NOTE: It is important to rotate and turn the trays every few hours.

**NOTE: The drying times listed in the next few pages are approximate times. It is suggested to start checking in on your dehydrated food about halfway through the process.

JERKY:

When purchasing meat for jerky, choose lean meats with minimum fat. A lean cut of flank steak or round steak is perfect for jerky. Normally raw meat is used for jerky. However, cooked meat as well as raw meat may be dehydrated for later reconstitution. Be extra careful when making jerky from raw chicken or turkey because salmonella bacteria may be present in the poultry when you purchase it. It is extremely important that both raw chicken and turkey not exceed 1/4 " thickness. DO NOT consume any food that tastes, smells or looks improper, especially jerky. Wash hands and utensils well.

1. Trim off all the fat from meat before slicing.
2. Slice the meat about 1/8-1/4 " thick.
3. Marinade the meat for about 10 minutes. Thicker cuts of meat will need to marinate considerably longer.
4. A suggested marinate is a combination of soy sauce sweetened to taste with brown sugar and liquid smoke (optional). Add crushed chili pepper if you like it hot.
5. Place one layer of meat on each tray.
6. Dehydrate meat for 24-48 hours rotating trays from top to bottom and left to right, every 8-12 hours.
7. If you like slightly thicker slices then increase the drying time accordingly.
   Store in clean jars with tight lid or use plastic storage bags.

FRUIT:

Fruit	Preparation	Approx. Drying Time (Hours)
Apples	Slice into rings and dip in pretreatment solution for 2 minutes. Drain and arrange on tray.	12-24
Apricots	Dry in halves and turn inside out or cut into quarters. Pre-treat to help retain color without penetrating skin of fruit.	12-24
Bananas	Remove peel. Cut into 1/8" thick slices or use whole.	12-24
Blueberries	Wash and remove stems. Dip in boiling water until skin cracks.	12-16
Cherries	Wash, remove stem and pit.	16-20
Cranberries	Wash and remove stems. Dip in boiling water until skin cracks.	10-14
Coconut	Remove dark outer skin, slice 3/8" thick.	6-10
Grapes	Remove stems, leave whole.	10-16
Melons	Remove skin and seeds. Slice 1/2" thick.	12-16
Nectarines	No need to peel. Halve and remove pit. Cut in 1/4" slices and arrange on tray.	18-24
Oranges, limes, lemons	Slice 1/4 thick with rind.	6-14
Peaches	Peel if desired. Halve or quarter. Pre-treat.	10-14
Pears	Peel, core, slice 3/8" to 1/2" thick.	12-16
Pineapple	Peel, core, slice 3/8" to 1/2" thick.	12-16
Plums	Cut in half and remove pits.	12-16
Rhubarb	Use only tender stalks. Wash, cut in 1" lengths.	9-12
Strawberries	Strawberries may be sliced in 3/8" slices. Leave other berries whole. Dip berries in boiling water.	9-12

FRUIT LEATHERS:

Most fruit or combinations of fruits can be used to make fruit leathers. Apricots, apples, grapes, berries, bananas, pineapples, oranges, pears, peaches, plums, melons, and most tropical fruits can be blended and dried to make fruit leathers. Grapefruit and lemons are not recommended because they turn bitter when dried.

1. Select ripe or slightly over-ripe fruit.

2. Sort and thoroughly rinse or scrub the fruit under running water.

3. Remove and discard blemishes or defective parts.

4. Peel tough-skinned fruits such as winter apples, oranges, peaches, and pears.

5. Pit and core fruit as needed. Remove seeds from grapes. Hull strawberries.

6. Cut fruit into chunks and place in the top of a double boiler.

7. Place water in the bottom of the double boiler and bring to a boil.

8. Cover and steam for 15 to 20 minutes or until the fruit is soft.

9. Place cooked fruit in blender.

10. Add 2 tablespoons lemon juice per 2 cups of fruit to protect the color and help destroy bacteria during drying.

11. If desired, add 1 to 2 tablespoons of sugar, corn syrup or honey per 2 cups of fruit. A small amount of spice ( 1/4 teaspoon cinnamon or a dash of nutmeg) may also be added per 2 cups puree, for taste variety.

12. Canned fruits, such as applesauce, can be mixed with more expensive fresh fruits to help stretch the fruit concentrate and soften the flavor of sharp-tasting fruits, such as cranberries. The addition of applesauce to juicy fruits also eases drying.

13. Spread the fruit puree mixture onto parchment paper with slits or onto fruit roll sheets (sold separate at your local Housewares store). Make sure the puree is no more than 1/4 " thick along the edges and no more than 1/8 " thick in the center.

14. Dry the leather for 6 to 8 hours.

15. Check on the leather after 4 hours to see if it is slightly shiny and no longer sticky.

16. Properly dried fruit leather will be translucent and slightly tacky to the touch, but easily peeled from the pan or plastic wrap.

17. Test for dryness by touching the leather in several places; no indentations should be evident.

18. Lift the edge of the leather, which will adhere tightly to the surface, and peel it back about an inch. If it peels readily, it is properly dried.

19. If the leather has cooled, it may need to be warmed in an oven at 150° F for a few minutes to help it peel away more easily. After loosening the edge of the leather from the plastic wrap or pan, loosely roll the leather in plastic wrap in one piece.

20. Store the roll in one piece or cut into 1-inch strips.

21. Place the strips or rolls of leather in a plastic bag, glass container, paper bag or other container.

22. Until the leather is completely dry, the container lid should not be securely fastened.

23. If the leather cracks or chips, it has dried for too long, but is still edible.

VEGETABLES:

Vegetables	Prepatation	Approx. Drying Time (Hours)
Asparagus	Cut into 1" pieces. Tips are best. Stems crushed after drying make an excellent seasoning.	9-12
Artichoke Hearts	Slice hearts into 1/8" strips, boil in 3/4 cup water with 1 tablespoon lemon juice for 5 to 8 minutes.	9-12
Brussel Sprouts	Cut sprouts from stalks, cut in half, lengthwise through stem.	9-12
Broccoli	Trim and cut as usual. Steam until tender – 3 to 5 minutes.	8-12
Carrots	Steam until tender. Cut into slices, shreds, cubes or trips.	8-12
Cauliflower	Separate into flowerets. Place in 2 quarts of water (with 3 tablespoons salt) for 3 minutes. Steam until tender.	9-12
Celery	Separate stalks from leaves. Cut stakls into 1/4" slices. Leaves dry first, so remove when dry. Flake leaves after drying, for use in soups, stews, etc.	6-9
Chives	Chop. Spread on tray.	4-8
Corn	Remove husks, silk and blemishes just before steaming. Blanch cob. Cut from cob and spread over tray. Corn can be placed on parchment paper with slits. For even drying, stir kernels several times.	6-9
Cucumber	Pare and cut into 1/8" slices.	9-12
Eggplant	Trim, wash and slice 1/4" to 1/2" thick. Spread on tray.	9-12
Garlic	Separate into cloves, remove outer skin. Slice, grind or process for seasoning after drying if desired.	9-12
Green Beans	Cut into 1" pieces. Blanch by steaming until translucent. Stir beans on tray after partial drying. For more even drying, rarrange inside beans to the outside of the tray.	9-12
Green Pepper	Halve, remove seeds. Cut into 1/4" strips or rings. May also be chopped.	12-16
Kale	Place kale in small pieces on tray.	18-24
Mushrooms	Select mushrooms with cap curling under. These are young and tender. Wipe off with damp paper towels.	12-24
Okra	Use young pods. Trim and cut into 1/4" circles.	12-24
Onions	Peel and cut into 1/2" slices or nuggets, or chop. Stir several times during drying.	12-24
Potatoes	Peeling optional. Slice 1/4" thick or dice, grate, cut Frency Fry style.	12-24
Spinach	Trim tough stems. Steam until wilted, not soggy. Use bottom tray.	4-10
Squash	Peel squash and cut into thin strips. Place on tray.	12-24
Tomatoes	Remove stems. To remove skin, dip briefly in boiling water then peel. Cut in halves or slices.	10-16

HERBS:

Most herbs dry overnight. For every 8 lbs. of fresh herbs, you should get approximately 1 lb. of dried herbs. Dried herbs retain their flavor best if they are crushed just before using.

1. Remove any woody stalks from herbs.
2. If needed, place herbs on parchment paper in a thin layer. If using parchment paper, cut holes in the parchment paper and only place the paper on part of the tray to allow the heat to transfer throughout the dehydrator.
3. Leave herbs in the dehydrator 8-24, checking on herbs periodically to see if dehydrated.

TESTING FOR DRYNESS

To test for dryness, remove a piece of food, allow to cool, and feel with your fingers to determine dryness.

• Fruits should be pliable and leathery with no pockets of moisture. To check if fruit is dry, tear a piece in half and if you do not see any moisture beads, the fruit is dry enough for storage.
• Jerky should be tough but not brittle
• Dried fish should be tough. If the fish is high in fat, it may appear moist due to high oil content.
• Vegetables should be tough or crisp.

PACKING AND STORING FOODS

• Fruits cut into a wide range of sizes should be allowed to condition for a week after drying to equalize the moisture among the pieces before placing in long-term storage. Place fruit in a non-aluminum, non-plastic container and put in a dry, well-ventilated and protected area. Keep away from moisture.
• Dried foods should be thoroughly cooled before packing. Package in small amounts so food can be used soon after containers have been opened.
• Pack food without crushing into clean, dry, insect-proof containers. Glass jars or sealed plastic freezer bags make good containers. Metal cans with fitted lids can be used if the dried food is first placed in a plastic bag.
• Your dehydrated food should be checked about once a month. To pasteurize the contents, spread food on a cookie sheet and bake in an oven for 15 minutes at 175° Fahrenheit. Repack in a clean, air-tight container.

RECIPES

PLEASE NOTE: For additional information & recipes, please visit your local library, bookstore or the internet.

DRIED CANDIED FRUIT

Rinse fruits or fruit rinds and cut into thin strips. Simmer slowly in a solution of approximately 2 cups water and 2 cups sugar for 1½ hours. Test for tenderness. Place on trays and dry until pliable (8-10 hours). Cool and store in an airtight container. Use for snacks or in cooking.

CHERRY PINEAPPLES

Drain canned sliced pineapples and maraschino cherries on paper towels. Place pineapples on trays with cherry in center of each. Dry in dehydrator for 8-10 hours.

ORANGE CRISPS

Slice unpeeled oranges into 1/8 " to 1/4 " inch slices. Dry in dehydrator for 6-15 hours until crisp. The rind easily separates from orange meat for snacking. Powder rind or meat for natural sugar or spice flavoring.

Slice bananas 1/8 " to 1/4 " thick. Place on trays and dry 8-20 hours until chewy. The greener the banana the crisper the chip; The riper the sweeter. They're delicious plain and natural. (Option: Dip slices into 1/4 cup honey mixed with 1/4 cup lemon juice. Pat dry with paper towels. Sprinkle lightly with nutmeg. This option will double the drying time).

DATE-FIG BALLS

1 cup dried dates
1/2 cup dried figs
1/2 cup prunes
1/2 cup raisins
1 cup crushed walnuts
1/2 cup sunflower seeds
3 tbsp. lemon juice
1 cup coconut

In a food processor or food grinder, finely grind dates, figs, prunes and raisins. In a medium bowl, mix ground fruit with nuts and seeds. Stir in lemon juice. Shape into 1/2 -1" balls. Roll in coconut. Dry in dehydrator for 4-6 hours, or until crisp on the outside. Makes about 30 date-fig balls.

PEANUT BUTTER BALLS

2 cups coconut

2 cups dried apples, peeled, cored and chopped

²/₃ cups peanut butter

1½ tbsp. vanilla

In a large bowl, combine all ingredients; mix well. Shape into 1/2 -1" balls. Dry in your dehydrator for 4 to 5 hours, or until firm and crisp on the outside. Makes about 3 dozen.

EASY FRUIT LEATHERS/ROLLS

1 jar any flavor applesauce (used as the base of the fruit roll)

You can flavor your fruit rolls with fresh pureed fruit, powdered flavored gelatin, or with coconut or nuts. Just mix it in or sprinkle on top before drying.

Spray a fruit roll sheet (not included) or parchment/waxed paper (lightly) with any type of cooking spray.

Place several tablespoons of applesauce on a fruit roll sheet, to make small roll-ups. Spread to 1/4 thickness, so they're about 4" in diameter. You can fit 6-8 on a fruit roll sheet, depending on how large you make them.

Place in tray of dehydrator. Dehydrate for approximately 5-7 hours or until top of fruit roll is tacky. Remove, roll-up and place in a zip-lock bag.

NOTE: Entire fruit roll sheet may be covered with applesauce mixture and then dehydrated. Cut into individual serving sizes.

ORANGE FRUIT LEATHER RECIPES

1 1/2 cups applesauce

1 small apple, peeled, cored and chopped

2 tsp. dried orange ground

1½ tsp. vanilla

In a blender mix all ingredients until pureed. Pour onto solid fruit leather sheets or parchment lined dehydrator tray; dry for 4 to 8 hours, or until leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and store in dark, dry cool place or in the freezer.

TRAIL TREATS - QUICK ENERGY SNACKS

4 cups rolled oats

1 cup chopped dates or apricots

1 cup brown sugar

1/2 cup raisins

1 cup dry roasted nuts

1½ cups coconut flakes

Mix all ingredients together thoroughly. Spread onto tray. Dry until crisp. Seal in plastic bags for munching on hikes and camping trips.

HOME MADE GRANOLA

5 cups rolled oats

1/2 cup brown sugar, firmly packed

1 / 2 cup wheat germ

1/2 cup honey

1/2 cup dried apple, chopped

1/2 cup sesame seeds

1 cup raisins

1 tsp. vanilla

1/2 cup chopped dates

1 tsp. cinnamon

1 cup pecans or almonds, chopped

Mix all ingredients together until evenly distributed. Dry with paper towel. Spread out on cheesecloth. Dry until crispy, then store in tight container or sealed plastic bag.

MARINADE FOR BEEF, FISH OR TURKEY JERKY

1/2 lb. brown sugar

3 cups soy sauce

Spices of your choosing

1/2 cup liquid smoke (optional)

Mix ingredients in bowl and let stand while you are cutting the meat. Place beef, fish or turkey into the bowl of marinade, secure lid and let stand about 10 minutes. Shake bowl and turn bowl every few minutes to cover all pieces equally. Drain in sieve or colander. Place on trays and dehydrate. Turn and rotate trays every few hours. Dehydrate time is 8 to 12 hours.

SWEET AND SOUR JERKY MARINADE

1/2 cup red wine vinegar or balsamic

1 tsp. garlic powder
2 tsp. salt
³/₄ cup pineapple juice
1/2 cup brown sugar
1 / 4 cup soy sauce
1/4 tsp. ground ginger
3 lb. lean meat cut into strips

Mix together. Marinate meat for at least 6 hours, refrigerated, stirring occasionally. Drain in sieve or colander. Place on trays and dehydrate. Turn and rotate trays every few hours. Dehydrate time is 8 to 12 hours.

SPICY JERKY MARINADE

6 tbsp. oil
1 cup soy sauce
6 tbsp. brown sugar
3 tbsp. sherry
2 tsp. finely minced garlic
^3/4 tsp. ground ginger a few drops of Tabasco, optional
3 lb. lean meat

Mix together. Marinate meat for at least 6 hours, refrigerated, stirring occasionally. Drain in sieve or colander. Place on trays and dehydrate. Turn and rotate trays every few hours. Dehydrate time is 8 to 12 hours.

BEEF JERKY

2 lbs. of flank steak
²/3 cup of soy sauce
²/3 cup Worcestershire sauce

1 tsp. garlic powder

1 tsp. onion powder
2 tsp. of seasoning salt

Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. Place individual pieces of meat on tray. Dehydrate time is 8 to 12 hours.

HELPFUL HINTS

• Fruits and vegetables selected for drying should be both fresh and fully ripe. Wilted or inferior produce will not make a satisfactory dried product. Immature produce lacks flavor and color that won't be enhanced by drying. Over-ripe produce may be tough and fibrous or soft and mushy.
• It is necessary to rotate the trays every few hours. Move the bottom trays up and top ones down and turn to right or left.
• Produce may be shredded, sliced or diced. Slices 1/4 " thick are usually a good size for efficient drying.
• Fruits tend to dry leathery and vegetables dry brittle.
  • Many dried foods may also have a leathery consistency, rather like licorice.
• DO NOT overlap the food on the tray.
• About 6% to 10% of the moisture may remain in food without danger of spoilage.
• Blanching or steaming is advisable for vegetables to inactivate the natural enzymes responsible for undesirable color changes. Also, it facilitates quick dehydration and reconstruction. In some cases, blanching is necessary to crack the skins of fruits like plums to allow moisture to escape during the dehydration. Otherwise, the skins may harden while the fruits remain too moist in the center.
• To remove seeds or pits from prunes, grapes, cherries, etc., dehydrate about half way – then pop seeds out. This prevents juice from dripping out.
• If you are drying an item that has a lot of liquid in it, place the dehydrator on a surface that is easily cleaned. DO NOT place the dehydrator on any floor, carpeting or towel.

CLEANING AND MAINTENANCE

CAUTION:

Always be sure that the Food Dehydrator is unplugged and completely cooled before cleaning or attempting to store the item. NEVER IMMERSE base in water or any other liquid.

It is important to clean your Food Dehydrator thoroughly after each use to prevent sticky build ups that are difficult to clean later. Proper cleaning of the Food Dehydrator trays can lead to a cleaner, better tasting dehydrated food.

1. Remove the trays from the Food Dehydrator.
2. Fill the sink with warm water and add 2 or 3 tbsp. of dish soap.
3. Set the trays in the sink and allow them to soak for at least 15 minutes.
4. Wash the trays using warm soapy water and a sponge or clean cloth and rinse them well in clear warm water. DO NOT wash in dishwasher. Use the scrubbing part of the sponge to remove any stubborn sticky spots.

OTHER USEFUL INFORMATION

Technical Specifications

Model Number FD550

Rating Voltage 120V - 60Hz

Nominal Power 125W

Storing

• Allow the Food Dehydrator to cool completely before storing.
• Store the Food Dehydrator in a dry location in the original box if possible.
• Do not place any heavy items on top of the Food Dehydrator during storage as this may result in possible damage.

Service Center

If you have any questions in regards to the operation of this Food Dehydrator please contact the service center at:

Tel: [phone]

Business Hours: Mon-Fri 10:00am – 5:00pm EST

Email: [e-mail]

Environmental Protection

If the Food Dehydrator should no longer work at all, please make sure that it is disposed of in an environmentally friendly way.

Contenido

Lista de componentes....21

Contenido 21

Ensamblaje 21

Información general....22

*We recommend you keep the receipt with this warranty card

Location of purchase

Description of malfunction:

Return your completed warranty card to:

Wachsmuth & Krogmann, Inc.

1015 Hawthorn Drive

Itasca, IL

60143

USA

[e-mail]

AFTER SALES SUPPORT

888-367-7373

[e-mail]

MODEL: FD550 PRODUCT CODE: 6041 07/2016

Customer Service Phone

Hours:

Monday – Friday

10:00am - 5:00pm EST

2

YEAR WARRANTY AÑOS DE GARANTÍA

Warranty conditions

Dear Customer,

The ALDI warranty offers you extensive benefits compared to the statutory obligation arising from warranty:

Warranty period: 2 years from date of purchase.

6 months for wear parts and consumables under normal and proper conditions of use (e.g. rechargeable batteries).

Costs: Free repair/exchange or refund.

No transport costs.

ADVICE: Please contact our service hotline by phone, e-mail or fax before sending in the device. This allows us to provide support in the event of possible operator errors.

In order to make a claim under the warranty, please send us:

• together with the faulty item the original receipt and the warranty card properly completed.
• the faulty product with all components included in the pack aging.

The warranty does not cover damage caused by:

• Accident or unanticipated events (e.g. lightning, water, fire).
  • Improper use or transport.
• Disregard of the safety and maintenance instructions.
  • Other improper treatment or modification.

After the expiry of the warranty period, you still have the possibility to have your product repaired at your own expense. If the repair or the estimate of costs is not free of charge you will be informed accordingly in advance.

This warranty does not limit the statutory obligation of the seller arising from a warranty. The period of warranty can only be extended in accordance with a legal standard. In countries where a (compulsory) warranty and/or spare part storage and/or a system for compensation are/is required by law, the statutory minimum conditions apply. In the event that a product is received for repair, neither the service company nor the seller will assume any liability for data or settings possibly stored on the product by the customer.

TARJETA DE GARANTÍA

DESHIDRATADOR DE ALIMENTOS

Sus datos:

Nombre

Dirección

Correo electrónico

Fecha de la compra*

de 10:00a.m. - 5:00p.m.