Total Chef TCFD-05 Handleiding

Total Chef Niet gecategoriseerd TCFD-05

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H1S007
Warranty
This product is warranted to the retail customer for 90 days from date of retail purchase,
against defects in material and workmanship.
WHAT IS COVERED
• Replacement parts and labour.
• Transportation charges to customer for the repaired product.
WHAT IS NOT COVERED
• Damage caused by abuse, accident, misuse, or neglect.
• Transportation of the unit or component from the customer to Koolatron.
IMPLIED WARRANTIES
Any implied warranties, including the implied warranty of merchantability are also limited
to the duration of 90 days from the date of retail purchase.
WARRANTY AND SERVICE PROCEDURE
Keep the original, dated, sales receipt with this manual. If you have a problem with your
unit, or require replacement parts, please telephone the following number for assistance:
North America 1-800-265-8456
Koolatron has Master Service Centres at these locations:
U.S.A. - 4330 Commerce Dr., Batavia, NY 14020-4102
Canada - 139 Copernicus Blvd., Brantford, ON N3P1N4
A Koolatron Master Service Centre must perform all warranty work.
www.koolatron.com
©2021 Koolatron, Inc. All rights reserved.
All specification are subject to change without notice. 12/2020 - v6
Instruction Manual - Recipes
TCFD-05
Please Read These Instructions Carefully Before Use!
Deluxe
Food Dehydrator
with fan
IMPORTANT SAFEGUARDS
With proper care, your Total Chef Food Dehydrator is designed to provide years
of use. Be sure to follow these basic precautions when using this electrical
appliance.
1. Do not touch heating coil.
2. Do not touch hot surfaces.
3. To protect against electrical hazards do not immerse cord, plugs, or the
base assembly in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near
children.
5. Unplug from wall outlet when not in use and before cleaning. Allow to cool
before putting on or taking off parts.
6. Do not plug in dehydrator while top is inverted (storage position) and do
not invert top into bottom for storage until unit has completely cooled
down.
7. Do not operate any appliance with a damaged cord or plug or after the
appliance malfunctions, or has been damaged in any manner. Return
appliance to the nearest authorized service facility for examination, repair
or adjustment.
8. The use of accessory attachments not recommended by the appliance
manufacturer may cause hazards.
9. Do not plug in outdoors.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. To clean, wipe with a damp cloth or sponge with mild soap.
12. Do not pour liquids in the dehydrator.
13. Do not use appliance for other than intended use.
14. Do not let cord hang over edge of table or counter.
FOR INDOOR USE ONLY
DO NOT PUT IN AUTOMATIC DISHWASHER
HAND WASH ONLY
SAVE THESE INSTRUCTIONS
3
TABLE OF CONTENTS
IMPORTANT SAFEGUARDS......................................................................................3
PRINCIPLES OF DEHYDRATION..............................................................................4
PROCEDURE..............................................................................................................4
PRETREATING...........................................................................................................5
DRYING.......................................................................................................................6
PACKING AND STORAGE ........................................................................................7
ROTATING THE TRAYS.............................................................................................7
REMEMBER................................................................................................................7
RECIPES..................................................................................................................8,9
SACHETS AND POTPOURRIS..................................................................................9
CLEANING AND MAINTENANCE .............................................................................9
DRYING TABLE FOR FRUITS.............................................................................10,11
DRYING TABLE FOR VEGETABLES ............................................................11,12,13
YOUR NOTES.......................................................................................................14,15
WARRANTY...............................................................................................................16
PRETREATING
Enzymes in fruit and vegetables are responsible for color and flavor changes
during ripening. These changes will continue during drying and storage unless
the produce is pretreated to slow down enzyme activity.
Blanching can be used in the pretreatment of vegetables, as it helps set color
and hastens drying by relaxing tissues. Blanching may also prevent undesirable
changes in flavor during storage, and improve reconstitution during cooking.
Many light-colored fruits (especially apples, apricots, peaches, nectarines, and
pears) tend to darken during drying and storage. To prevent this darkening, the
fruit may be pretreated by blanching or by a suitable dip, but effectiveness of
pretreatment methods varies.
Fruit may be dipped in the following:
• Pineapple or lemon juice as a natural alternative to other pretreatments to
reduce browning. Slice fruit directly into juice. Remove promptly (about 2
minutes) and place in trays. Fruits may also be dipped into honey, spices,
lime or orange juice, jello powders, or sprinkled with coconut to give them a
snappy dried flavor. Use your imagination and make your own flavorful dip.
• Sodium Bisulfite: Ask for food safe, (USP) grade only. Dissolve 1 teaspoon of
sodium bisulfite in one quart of water. Prepare small amounts of fruit and dip for
2 minutes in the solution. This helps prevent loss of Vitamin C and maintains a
bright color. Sodium bisulfite may be obtained from a local pharmacy.
• A solution of salt.
• A solution of ascorbic acid or citric acid. Commercial antioxidant mixtures
containing ascorbic acid may also be used, but often are not as effective as
pure ascorbic acid.
Fruits may be steam-blanched. 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. A sweetened candied product will result.
Fruits with tough skins (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 surface more readily during drying.
5
PRINCIPLES OF DEHYDRATION
There are no absolutes and quite a few variables in food dehydration. The best
way to become proficient is to experiment using this booklet as a guideline and
then adjusting your drying technique according to your results.
Record keeping is helpful in food dehydration. Records of weight of produce
before and after the dehydration, length of time required for drying, etc., can be
useful information in attaining a good quality product. Information can be recorded
on the labels of the food storage containers.
Tasty ready-to-eat snacks and confections are some of the versatile products
you can create by drying fruits and vegetables at home. After soaking in water,
the rehydrated foods can be used in favorite recipes for casseroles, soups, stews
and salads. Rehydrated fruits and berries can also make excellent compotes or
sauces.
Drying is appealing because the procedure is relatively simple and requires little
equipment. Only minimal storage space is needed.
Dehydrating is a method of heating the food to evaporate the moisture present,
and removing the water vapor formed.
Most food products release moisture rapidly during early stages of drying. This
means they can absorb large amounts of heat and give off large quantities of
water vapor while remaining at a temperature well below that of the drying air.
PROCEDURE
Fruits and vegetables selected for drying should be the highest quality
obtainable - fresh and fully ripened. Wilted or inferior produce will not make a
satisfactory dried product. Immature produce lacks flavor and color. Overmature
produce may be tough and fibrous or soft and mushy.
Prepare produce immediately after gathering, and begin drying at once. Wash or
clean all fresh food thoroughly to remove any dirt or spray. Sort and discard
defective food; decay, bruises, or mold on any piece may affect the entire batch.
For greater convenience when you finally use the food, and to speed drying, it is
advisable to peel, pit or core some fruits and vegetables. Smaller pieces dry
more quickly and uniformly.
4

Product specificaties

Merk: Total Chef
Categorie: Niet gecategoriseerd
Model: TCFD-05

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