Service Heft Service Manual
Contents
1. Drying Fruit Preparation Time Hrs Test for Dryness Coconut Remove outer skin Slice 12 16 Cranberries Wash Remove stems Place in boiling water 14 22 for 1 2 min Blot dry Grapes Cut in half Remove seeds Place cut side up 13 36 Raisin like Seedless green are better than red or black texture Poke skin or place in boiling water 1 2 min Blot dry Kiwi Peel Cut into slices Slice 0 6 1 cm thick 13 17 Mangos Remove skin and slice 10 18 Melons Remove skin and seeds Use deepest tray 12 16 for watermelon Cut in slices as thick as deep tray size will allow Peaches Peel if desired For easy peeling dip in 6 16 Leathery may be boiling water until skin cracks Cut in half slightly sticky in Pit Cut in slices center Pears Wash Peel if desired Core Cut in slices or 6 16 Leathery no mois rings ture when cut Pineapple Remove crown skin amp eyes Cut in half Cut 6 12 Pliable still slight in slices leaving core in or remove dice or ly sticky No visible chop and use Mesh Inserts signs of moisture Plums Do not peel Cut in half Pit Turn inside out 8 16 Leathery pliable or cut in slices Rhubarb Trim Wash Slice diagonally into 2 cm 6 14 Brittle pieces Steam 3 4 min Use Mesh Inserts Strawberries Wash Cut in half Place cut side up 6 12 Hard brittle Average Dry Time Dried vegetables are very versatile Use them to make soups stews souffl s casseroles and dips They can also be used in recipes c2. Rehydrating meat is usually completed in 1 to 4 hours by soaking in an equal amount of wa ter in the refrigerator or by gently simmering in water Use only enough water to cover meat f you drain reconstituted foods save the liq uid This liquid has great nutritional value Freeze for use in soups leathers pies or compotes Do not add spices salt bouillon cubes or tomato products until vegetables are recon stituted and cooked These items may hinder rehydration HERBS Dried herbs are much more flavorful than fresh herbs Some guidelines 1 tsp dried herbs 1 Tbsp fresh herbs 1 4 tsp dried ginger 1 tsp fresh grated ginger 1 tsp onion powder 1 medium onion 1 8 tsp dried garlic 1 clove garlic Many herbs can be harvested through the entire growing season Two thirds of the plant may be cut leaving the rest to grow Once plants are cut regular cuttings will prevent them from flowering Flowers seeds leaves and stems can all be used for seasoning If flowers are used in teas dry them whole Remove any tough or discolor ed parts Dried herbs have an excellent shelf life If stored under normal storage conditions they will keep their potency for four years or more Dark colored containers are best for storage Light fades color and weakens flavors Preparation 1 Select herbs just before the plant blooms Leaves should be fully developed yet ten der 2 Flowers should be harvested when they f
3. Storing dried foods When food is sufficiently dehydrated thorough ly cool before storing approximately 15 30 minutes If food is allowed to sit too long in the open air it will begin to absorb moisture How TO DEHYDRATE Select appropriate airtight storage containers and store at optimal conditions If moisture or condensation appears in storage container food has not completely dried Return to dryer and continue to dehydrate until completely dry Containers Any container that is clean airtight and mois ture proof is suitable for storage Fill each con tainer as much as possible Heavy zippered plastic bags or heat sealing bags make ex cellent choices Filled bags may be placed in metal cans with lids shortening or coffee cans are good This will keep out insects and light Glass jars with tight fitting lids can be used with or without plastic bags Plastic contain ers with lids are good but should be used in conjunction with locking plastic bags because plastic containers are not airtight Do not use paper or cloth bags lightweight plastic bags bread wrappers unlined metal containers or any container without a tight fitting lid Labeling Label dehydrated food with the name of the product date dried and quantity weight This helps in rotating food and minimizes waste Location Cool dark and dry are the keys to maintaining the quality of dried food Glass jars or plastic containers should be placed in a
4. becoming en tangled in or tripping over a longer cord An extension cord may be used if care is ex ercised during its use Use a heavy extension cord 5 amp rating or higher If using a longer cord arrange so it will not drape over the coun ter or tabletop Do not expose dehydrator to temperatures above 80 C Do not wash in dishwasher This appliance has a polarized plug One blade is wider than the other As a safety fea ture this plug will fit in a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to defeat this safety feature Save these instructions Household use only 47 On Off Switch Temperature Control Knob FOODY DEHYDRATOR DESCRIPTION amp FEATURES 49 Trays Includes 6 trays of safe stable BPA Free ABS plastic Mesh Tray Inserts Includes 6 inserts of safe stable BPA Free ABS plastic Prevents small or diced pieces of fruits and vegetables from falling through holes in the dehydrator trays Fruit Leather Sheets Includes 2 free sheets of safe stable BPA Free ABS plastic These sheets fit directly into the trays and are designed to prevent the fruit puree from spilling Temperature Micro processor controlled heat sensor stabilizes the drying environment Solid state variable temperature control ensures precise results On Off Switch solid
5. flip switch for easy operation Additional trays inserts and sheets are availa ble as an accessory from your local dealer 50 eMo Foopy PRO j 3 f En FoGDbY Pro FOODY PRO DEHYDRATOR DESCRIPTION amp FEATURES 51 Trays Includes 6 trays of safe stable BPA Free ABS plastic Mesh Tray Inserts Includes 6 inserts of safe stable BPA Free ABS plastic Prevents small or diced pieces of fruits and vegetables from falling through holes in the dehydrator trays Fruit Leather Sheets Includes 2 free sheets of safe stable BPA Free ABS plastic These sheets fit directly into the trays and are designed to prevent the fruit pu ree from spilling Yogurt Cups Includes 4 cups of safe stable BPA Free ABS plastic These cups fit directly into the deep trays and allow you to make fresh yogurt Filter Includes 2 filters Filters the air so all your de hydrated food is free from impurities Temperature Micro processor controlled heat sensor stabiliz es the drying environment Solid state variable temperature control ensures precise results On Off Switch solid flip switch for easy operation Timer The Foody has an automatic timer shutoff up to 99 hours Additional trays inserts and sheets are availa ble as an accessory from your local dealer On Off Switch Temperature Control Knob Time Control Knob 52 Mo Getting Started Before using your dehydrator for the first time was
6. grapes raisins and blueberries that will be left whole must have their skins poked or be placed in boiling water for 1 2 minutes to re move waxy coating 5 Berries may be blanched or steamed to pop their skins which will shorten the dehydration time Cut remove stems stones pits cores and seeds Cutting uniform slices will allow food to dry evenly 6 Cut fruit into slices pieces or halves Uniform 1 2 cm slices are best for most 7 See Page 55 Pretreating for fruits that may turn dark during the drying process 8 Use mesh inserts for any small fruits or pieces that might fall through the holes in the dehy drator trays 9 Place fruit evenly on trays If using more than 4 trays rotate once during drying time Tutti Fruit Dissolve flavored gelatin according to directions on package Soak apple or pear slices in mix ture for 10 minutes Blot dry on paper towels Dehydrate Variables can contribute to a large difference in drying times To test for dryness remove a piece of fruit Let it cool Cut or tear Fruit should have almost no moisture Most fruits will still be pliable and leathery Bananas and strawberries should be almost crisp You can leave softer if you do not plan on storing for a long time Store dehydrated fruit in an airtight container Note Dry fruit at 55 60 C Use average times only as a general guidelineFruit Leather FRUIT Fruit Leather Pureed fruit dried in thin sheets b
7. in pretreating solution for 2 5 minutes Do not leave fruit in the solution for longer than 10 minutes 3 Strain through fine mesh strainer before placing on drying trays Blanching Steaming Benefits generally used for vegetables Sets color Stops ripening process enzymatic action 56 eMo a Prevents changes in flavor a Facilitates the drying process and reduces dry ing time Reduces contamination from molds and bac terial growth Note Many vegetables such as beans corn peas and broccoli must be steamed or blanched before drying Carrots and celery should be blanched or steamed Although untreated vegetables used within three to four months will have acceptable flavor heat treated vegetables will have better color and reconstitute much more quickly A few vegetables such as onions gar lic peppers tomatoes and mushrooms can be dried and reconstituted successfully without heat treatment Generally if vegetables must be steamed or blanched for freezing they must be treated for drying Blanching is faster than steaming How to Blanch 1 Place vegetables in a basket or colander 2 Dip filled basket or colander into a pot of boil ing water for 5 20 seconds depending upon size of cut vegetable Leave in water only until you notice a change in color 3 Remove immediately Dip in ice cold water to stop cooking process 4 Drain and place on drying trays How to Steam 1 Place vegetabl
8. pepper garlic onion powder or other spices instead of marinating Because flavors intensify during dehydration use salt sparingly However sea son meat dried for jerky a little heavier than for regular cooking 3 Discard unused marinade that has been mixed with meat Note Doing ground beef jerky is slightly differ ent than other meat jerkys Use the leanest ground beef possible Instead of a marinade or a dry rub use a Jerky Spice mixture that includes a cure Mix this in with the ground beef Allow time for the ground beef and spice to marinate This not only provides enhanced flavor but allows time for the cure to take action Follow instructions on the Jerky Spice label To prevent dripping of marinade 1 Drain off any excess marinade 2 Blot as much excess moisture from food as possible 3 Tap the tray firmly on a towel to remove excess moisture MEATS AND FISH 4 Let drying trays sit away from dehydrator for 10 min to let excess marinade drip off You may want to place trays on a towel or paper towels for easy cleanup Test for Meats Cuts to Select Preparation Dryness Beef Lean cuts Round Cook as for pot roast until tender Chill Brittle Rump Flank Remove all fat Cut into cubes or strips Chicken or White Meat Cook by steaming or roasting Chill Hard Turkey Remove fat and hard skin Cut or break into pieces or cubes 1 1 5 cm thick 5 cm long Season if desired Fish Lean Fish Cl
9. seeds Remove rind Cut 6 12 into wedges 2 5 7 5 cm wide and then into strips 1 2 cm wide Seeds can also be dried Blanch steam Winter Cut in half Remove seeds and stringy fiber Peel off rind Cut 4 10 Squash into strips or cubes Seeds may also be dried Blanch steam Summer Cut in half Remove seeds and stringy fiber Peel off rind Cut 4 10 Squash into strips or cubes Seeds may also be dried Blanch steam Tomatoes Remove stem area Peel if desired Cut in slices Blot 6 12 excess moisture before drying Average Dry Time MEATS AND FISH The KoMo Dehydrator can make dried meat and jerky Dried meat refers to meat poultry or fish that has been cooked then dried Jerky is raw meat or fish that has been seasoned and dried Dried meats are best when made for upcoming camping and backpacking trips When reconsti tuted they yield a tasty meat somewhat like fresh cooked Practically any meat can be dried but fatty meats are not recommended Suggested uses Snacks soups stews casseroles pizza top pings or rehydrate and use in salads Guidelines Choose lean cuts of meat The leaner the meat the better quality of the dried product Chicken breasts are leaner than dark meat Cleanliness is critical when working with raw meats Make sure all surfaces utensils and your hands are washed thoroughly Except for jerky all meats fish and poultry should be cooked before being dried Braising pot roastin
10. unit year all other parts Both dehydrators can be expanded to 20 trays TROUBLESHOOTING GUIDE Probable Cause 75 Items to Check Heat OK No Fan Motor stalled Turn base assembly upside down and shake vigorously Turn unit on side and shake particles out If fan still doesn t operate return unit for service f liquid has been spilled into the air vents on the fan housing the unit must be replaced or returned for inspection Slow Drying Trays overfilled Air leaks due to warped or improperly stacked trays Air must flow around food freely for food to dry Try reducing quantity on each tray a Check for foreign objects pieces of dried food jamming or slowing the fan Replace warped trays Note The heat from most dishwashers on the drying cycle can warp the drying trays Trays must be hand washed only Stack trays properly again No Heat No Fan No Power to Unit Switch a Unit is plugged in Power switch is on Make sure your house power is on and that the outlet is working No Heat Fan OK Broken wire in unit a Check temperature setting a Return for service if persists Heat OK No Fan Motor stalled Turn off immediately Check for foreign objects pieces of dried food jamming fan Uneven Drying Variation in food thickness and ripeness Trays not rotated Too much food in trays Verify that foods are uniform
11. alling for fresh or canned vegetables Preparation 1 Select fresh firm ripe vegetables that are free from blemishes Tender green beans corn and peas are preferred Celery carrots and peppers should be crisp Dry as soon as possible after picking to retain the most nutrients 2 Wash vegetables thoroughly in cold water be fore processing 3 Trim core peel slice or shred vegetables 4 If cutting vegetables into slices make sure they are a uniform size 0 6 1 2 cm are best for drying 5 See Page 55 Pretreating for information about vegetables that need to be steamed blanched before dehydrating Some vegetables require no pretreatment Blanching decreases drying time 6 Spread vegetables in a single layer unless shredded or grated 7 Dry vegetables until there is no visible sign of moisture and they are brittle hard or crisp Peas should shatter when hit with a knife 8 If using more than 4 trays rotate once or twice during drying time Vegetable Powders Vegetables may be pureed dried as leathers and then powdered for making juices soup bases dips salad dressings or baby foods Dehydrate vegetable leather until very brit tle Immediately powder small amounts in a dry blender or coffee grinder Brittle sliced or chopped vegetables can also be powdered Powders must be stored in airtight containers to avoid clumping For example reconstitute powdered tomatoes with water until they are the c
12. arrots Remove tops and stringy end Peel cut crosswise length 4 12 wise or diagonally into slices cubes or grate Blanch steam Cauliflower Cut off woody base Separate into small flowerets slice or 6 14 cube into pieces Blanch steam Celery Trim Cut lengthwise or crosswise into strips or pieces 3 10 Leaves may also be dried Blanch steam Corn Remove husk and silk Blanch steam Plunge immediately 6 12 into cold water When cool drain Cut kernels from cob Average Dry Time VEGETABLES Vegetable Preparation Dry Time Hrs Cucumbers Peel skin is bitter when dried Slice or shred Salt if desired 4 10 Eggplants Trim Peel Cut into round slices julienne strips or cubes 4 14 Blanch steam Skin may be dried separately Greens Cut off stems Blot dry on paper towels 4 10 Mushrooms Remove woody stems Wipe with brush or cloth Do not 4 10 wash Slice or cube Small mushrooms may be dried whole Okra Trim off stem and tip Slice pods into pieces or cut lengthwise 4 10 Onions Cut off stem and root Remove outer skin cut in slices 6 12 rings or dice Peas Sort Blanch steam 5 14 Peppers Remove stem and seed head Cut in rings strips or dice 5 12 Seeds may also be dried Blanch steam For seeds use leather sheets Potatoes Peel Remove green lining just under skin Cut away bruis 4 12 es Cut into slices strips or grate Blanch steam Pumpkins Cut in half Scrape away pulp and
13. at dishes fish dishes egg dishes and in seasoning mixes Note Dry herbs at 35 40 C Use average times only as a general guideline Many variables can con tribute to a large difference in drying times Check herbs periodically to ensure correct dry ing results HERBS 63 Herb Part of plant to dehydrate Dry Time Hrs Basil Leaves 1 3 Chili Peppers Pods 5 12 Chives Leaves Chop 2 3 Cilantro Leaves 1 3 Cumin Seeds 2 5 Dill Leaves 13 Fennel Leaves 1 3 Seeds 2 5 Garlic Cloves Break bulbs into cloves Remove 35 outer peel of each clove Ginger Root and leaves 13 Mint Leaves 13 Oregano Leaves 13 Parsley Leaves and stems 13 Rosemary Leaves 13 Sage Leaves and stems 13 Tarragon Leaves 13 Thyme Leaves 13 Average Dry Time Dried fruit has no preservatives is nutritious and has a naturally sweet taste Suggested uses snacks cookies pies cobblers cakes breads ice creams pancakes jams fruit leather sweetener for waffles or cereals and more Process 1 Select firm ripe fruit not overly ripe free of bruises and blemishes Sort through grapes and berries Remove those with imperfections 2 Wash fruit that is to be dehydrated with the skin 3 Peel fruits if desired or necessary For easy peeling of fruits such as peaches dip in boiling water until skin cracks 4 Waxy skinned fruits like cherries cranberries
14. ean fish by removing head skin and any Brittle bones Steam fish without adding but ter Cool Break into pieces about 5 cm square not thicker than 1 1 5 cm Must not contain bones or skins May be sprin kled with paprika salt pepper onion and garlic powder or other spices before drying Here you can add your own notes on other kinds of meat and their respective dehydration times 74 Me Technical Data Materials Accessories Total drying surface Thermostat Heat Sensor Additional Performance Dimensions Weight Limited warranty Probable Cause TECHNICAL SPECIFICATIONS BPA free ABS plastic approved for foodstuffs 2 deep trays 4 normal trays 7 000 cm using 6 trays solid state temperature control ensures precise results infinitely variable control 34 C to 67 C micro processor controlled heat sensor 500 Watt Width x Height x Depth 435 x 282 x 280 mm 4 5 kg 10 years base unit 1 year all other parts Items to Check Foopy Foopy Pro BPA free ABS plastic approved for foodstuffs 2 deep trays 4 normal trays 4 yogurt cups 7 000 cm using 6 trays solid state temperature control ensures precise results infinitely variable control 34 C to 67 C micro processor controlled heat sensor Clean Air air filtering system automatic timer shutoff up to 99 hours 530 Watt Width x Height x Depth 435 x 282 x 280 mm 5 2 kg 10 years base
15. ecomes a tasty candy like fruit leather snack 1 Pit then puree fruit of your choice adding just enough liquid fruit juice or water for the blender to puree effectively Often no liquid is needed 2 Fruit may also be mixed with applesauce One cup applesauce will prevent leather from crack ing or splitting 3 If fruit is tart you may also add a sweetener 4 Lightly spray fruit leather sheets with vegetable oil before pouring on puree to prevent sticking when removing leather You can also use a little olive oil Rub it on a fruit leather sheet with a paper towel 5 Place fruit leather sheet s into dehydra tor tray s Pour one cup of fruit puree onto a sheet Remember to leave the drying tray s center hole uncovered 6 For adequate circulation only one half of the dehydrator drying tray should be used Place 65 fruit leather sheets on alternate halves of the trays in the stack 7 After all fruit leather sheets are filled stack the drying trays on the base 8 Set temperature to 60 C Dehydrate about 8 11 hours 9 Rotate fruit leather sheets not dehydrator trays twice during drying time about every 3 hours 10 Leather is done when you notice puree to have a leather texture with no sticky spots It should easily remove from the fruit leather sheet 11 Wrap in plastic wrap and store at room temper ature or refrigerate 12 Spices chopped nuts or coconut may be add ed
16. es in a basket or colander that will allow steam to circulate around the vege tables 2 Dip filled basket or colander into a pot with about 5 cm of boiling water Food should not make contact with water 3 Cover and steam 3 5 minutes 4 Remove immediately Dip in ice cold water to stop cooking process 5 Drain and place on drying trays 2 Filling the drying trays Before filling the trays Be sure to blot all excess moisture from foods that have been washed sugared mar inated or are high in moisture such as very ripe tomatoes or citrus fruit to prevent drip ping How TO DEHYDRATE Filling the trays 1 Once the food has been properly sliced and pretreated if desired begin filling the dehy drating trays 2 Arrange food on the tray in a single layer Leaving a little space between each piece of food 3 Make sure the center hole in each tray is always left uncovered to allow air to circulate 4 If only one side of the food is cut place the cut side up Filled Trays 1 Do not immediately place filled trays onto the dehydrator base 2 Let excess moisture drip off the trays before putting on the base by either tapping each tray firmly on a towel to remove excess moisture or let filled trays sit away from the dehydrator for 10 minutes on a towel or paper towels 3 Placing trays on a towel or paper towels to col lect moisture will make cleanup easier 57 Note Always fill the
17. g or steaming are best because no fat is used with these cooking methods Never dehydrate raw chicken or poultry be cause it could contain salmonella m Cut meats across the grain into thin strips about 2 5 cm wide and 0 5 cm thick Trim off all fat and connective tissues For eas ier cutting partially freeze by placing meats on the bottom of the freezer for about 30 minutes Turn and freeze 15 minutes longer To prepare fish filet then cut into 2 5 cm strips a Do not store dried meat fish or poultry longer than two months Store dried meat in an airtight container a sealed plastic bag or jar with an airtight lid Keep in the refrigerator or freezer Note Meats poultry and fish generally take 6 12 hours to dry This is a general guideline Drying times may vary Dehydrated meats poultry and fish darken in color when dried Dehydrate until pieces are dry but will bend without breaking with no evidence of moisture Jerky Jerky is the only meat to be placed uncooked in the dehydrator Your KoMo Expandable De hydrator quickly turns thin strips of seasoned meat or ground beef strips into a hearty snack It is recommended that pork not be dried for jerky as the drying temperature is not high enough to kill harmful bacteria Note Start Jerky at 70 C highest setting After 4 hours decrease temperature to 60 62 C Dry until desired texture is reached Jerky generally takes 6 10 hours to dry T
18. h the trays top cover mesh inserts and fruit leather sheets in warm soapy water Quick Guide 1 Place dehydrator base on a flat not carpeted dry and stable surface 2 Be sure the filter is clean and in place 3 Prepare foods and fill drying trays Do not cover center hole in trays 4 Stack trays on base and place top cover on dehydrator 5 Make sure drying trays are securely aligned on top of each other 6 Make sure there is at least one inch of clearance around dehydrator to ensure proper airflow 7 Consult various tables to determine what tem perature time is neccessary 8 Plug power cord into any standard household outlet 9 You are now ready to dehydrate Care and Maintenance After Each Use Clean the trays top cover mesh inserts and fruit leather sheets if used with warm soapy water Soaking and or using a plastic scrubber may remove stubborn particles Warning Do not put trays mesh inserts fruit leath er sheets or top cover in the dishwasher Heat from most dishwashers on drying cycle can cause them to warp Do not use abrasive scrubbers cleaners or solvents to clean plastic These will scratch the surfaces of the appliance Do not submerge the power unit base in wa ter Wipe with a clean cloth CARE AND MAINTENANCE Service If your dehydrator experiences a problem first refer to the Troubleshooting Guide on the fol lowing page For service or wa
19. his is a general guideline Drying times may vary Dehydrate until strips are dry but can be bent without breaking Jerky should be tough slightly chewy not brittle with no evidence of moisture Preparing Jerky lt is essential when working with raw meats to keep working conditions clean Wash hands thoroughly each time you touch another item Make sure all surfaces and utensils are washed completely To prepare ground beef Always use the lean est ground beef You will need a jerky gun ac cessory to shape the ground beef into strips To prepare fish filet then cut into 2 5 cm strips To prepare meat Select lean meats lean flank or round steak makes great jerky Trim off all fat and connective tissue Cut into strips about 2 5 4 cm thick Note For easier cutting place meat in the freezer for about 30 minutes to partially freeze Turn over and freeze 15 more minutes Cut across the grain into strips about 0 3 cm thick Seasoning Jerky 1 Season or marinate meat or fish from 1 2 hour to overnight in the refrigerator Increase the marinating time for a stronger flavored jerky A simple salt solution marinade improves flavor while reducing the potential of spoilage Most barbecue marinades may be used as long as they contain no oil Adding lemon juice to the marinade will help preserve redness Vinegar added to a marinade will soften the wild taste of game meats 2 Meat may also be seasoned with salt
20. in ripeness and thickness Periodically rotate trays Verify that food does not block airflow through the tray stack Over heating or Insufficient Heat Temperature control not functioning at proper range Unplug dehydrator to clear the electronic con trols Reset temperature If temperature varies significantly return for service Noisy Fan or Motor Foreign material in fan or motor bearings damaged a Try to clear foreign material by shaking as described above If no change return for ser vice Extra Trays and Deep trays Available in packs of two regular trays with two mesh tray inserts or two deep Foopy Pro trays with two mesh inserts Fruit Leather Sheets KoMo Fruit Leather Sheets fit perfectly in the drying trays and prevent spilling Remember use only one sheet per tray alternating sides of the tray 10 per pkg Mesh Tray Inserts Used for herbs and smaller diced fruits and vegetables Prevents them from falling through the trays Allows sticky foods to be removed easily keeping trays cleaner 2 per pkg Yogurt Cups Foopy Pro Great for making and storing home made yogurt Available as an accessory 4 per pkg ACCESSORIES Replacement Filter Foopy Pro All accessories available from your local KoMo Replace your filter when the current filter be dealer comes dirty 1 per pkg 78 eMo WARRANTY Dear customer In the unlikely event that you experience prob lems w
21. ing time Check more often near the end of the drying process Herbs leathers or chopped and shredded foods may dry sooner If foods have been over dried and seem brittle or slightly browned they are still usable for soups or most baked goods They may take slightly longer to reconstitute and require additional water but flavor is generally not impaired 4 Drying Temperatures Temperature settings can vary there are no ab solutes and quite a few variables in drying food The only way to become proficient is to dry dry and dry some more Certain varieties of produce and humidity in the air make a difference in the drying time and quality of dried products Experiment with different drying temperatures thicknesses of produce and pre treatment vs no pre treatment The following are good starting points when drying different types of foods temperatures in Celsius Fruits 50 to 60 Vegetables 50 to 60 Jerky Start at highest setting 70 after 4 hours turn down to 60 65 and dry until desired texture is reached Herbs 35 to 37 Nuts 32 Yogurt 45 Foopy PRO Note Tray rotation The KoMo Dehydrator is designed to operate with up to 20 trays When using more than 4 trays periodic rotation will give optimum results Inspect drying trays periodi cally Rotate trays if food being dried requires it Place top tray on the bottom followed by the next uppermost tray etc 5
22. irst open and are still very fresh 61 3 Harvest on a sunny morning after the dew has evaporated 4 Herbs require no pretreatment 5 Wash leaves and stems lightly in cold water Spread on absorbent towel shake off any visi ble moisture or pat dry 6 Be sure to remove any brown spots and insect debris from the leaves 74 Strip leaves from larger stems Dry parsley or sage on the stems 8 Entire pods or seeds of chili peppers can be dried 9 Herbs can be placed on the drying trays within minutes of picking and cleaning 10 Use either mesh insert trays or fruit leather sheets 11 Herbs will be brittle and crumble easily when dried Some leaves will darken in color but that does not affect flavor 12 After drying leaves can be stripped from the stem and left whole ground in a coffee grinder or crushed To crush rub between fingers use mortar and pestle or press through a fine screen 13 Store in airtight containers in a cool dark dry place If moisture appears on the inside of the container the herbs will need further drying 14 Dried herbs can be difficult to distinguish so storage containers should be labeled immedi ately following drying Here you can make your own notes as you gain experience in using the dehydrator Suggested uses for dehydrated herbs Use in Italian Mexican and Chinese dishes Also use in soups stews sauces vegetables sal ads cakes cookies me
23. ith one of our appliances please call us Most often problems can be solved over the phone by our technical staff Otherwise please note the following The warranty can be claimed only on pres entation of the original cash receipt or invoice proof of purchase The warranty applies only to material or manufacturing defects which excludes damage to fragile parts such as the casing that occur after the unit is put into service Our warranty is rendered null and void by the following abusive or improper treat ment of the appliance the use of undue force or any work on the appliance that has not been carried out in our workshop Read the instructions before using the product and retain your purchase receipt for warranty service This product contains no parts that can be serviced by the user Any attempt to repair Foopy Foopy Pro will void the warranty If The warranty 10 Year Base Year Accesso ries is neither extended nor renewed when repairs covered by it are undertaken To submit a claim for repairs under the warranty please send the defective unit proof of purchase and a detailed description of the problem Within the warranty period we will repair the defective unit or replace it Please call us however before sending us your unit After expiration of the warranty period you also have the option to send the defective appliance to us for repair Once the warranty has expired however any repairs
24. lich bewirschafteten Product group from well managed W ldern und anderen kontrollierten Herk nften Forests and other controlled sources FSC eisereen nnd FS a oMe www frischmahlen com H ndlerstempel dealer s stamp
25. mes and temperatures Record what works best for you Equipment Sharp paring knife Use stainless steel blades Carbon blades may turn some fruits and veg etables dark A vegetable slicer or electronic slicer may also be useful Cutting board Blender for making leathers and powders Storage containers Optional Peeler steamer and basket or kettle and collapsible steamer Before dehydrating wash hands thoroughly Make sure the counter cutting board utensils equipment and storage containers are clean prior to using Selecting Food Pick the best quality food at the peak of ripe ness and flavor Cut away any bruised or dam aged sections Decide Then Dehydrate Before beginning decide how dehydrated food will be used For example snacks baked goods soups sauces or dips This will help How TO DEHYDRATE determine how thick to slice food whether to peel or not and whether to salt or season To Peel or Not Peels tend to be tough when dried and take longer to dry however the peels of fruits and vegetables often contain much of the food s nutritional value Peeling is a personal prefer ence If you would normally peel the food for a specific recipe plan to peel the food to be dehydrated Peel apples intended for pies or tomatoes intended for soup It is better not to peel if the dried food is to be eaten as a snack Cutting Makes a Difference Slice or cut food to uniform thickness This all
26. ng juices consomm milk etc Try not to use more liquid than necessary for reconstitution as nutrients will be drained away with the excess There is no need to reconstitute ahead of time when making soups Dried vegetables can be added directly to the soup about one hour before serving For chopped or shredded vegetables and fruits to be used in cookies no reconstitution is usually needed If the pieces are crisp and dry sprinkle with 1 Tbsp water per 1 2 cup of dried food For vegetables and fruits to be used in souf fl s pies quick breads doughs or batters use 2 parts water to 3 parts by volume dried food For vegetables and fruits which will be cooked in liquid such as vegetable side dishes fruit toppings and compotes use 1 to 11 2 parts water to 1 part dried food Extra liquid may be required for proper cooking Chopped and shredded foods reconstitute quickly Generally 15 to 30 minutes is sufficient Whole pieces or slices of fruit or vegetables and meat cubes take longest to reconstitute and are best left to soak in the refrigerator overnight Some foods take longer to reconstitute than others Carrots and beans require more time than green peas or potatoes A rule of thumb those that take the longest to dehydrate will take the longest to reconstitute a lf food cannot be soaked as long as neces sary place in boiling water remove from stove and let stand 2 to 3 hours How TO DEHYDRATE
27. oe SERVICE HEFT SERVICE MANUAL f r Foopy und Foopy Pro D rrger te for Foopy and Foopy Pro dehydrators L N SS DURA DEUTSCH ENGLISH Keme MORE THAN 25 YEARS OF EXPERIENCE With love for craftsmanship and good cooking Dear Customer Congratulations on your purchase of this dehy drator It is designed with your health and your comfort in mind and opens up new dimen sions for the preservation of all kinds of food We are confident that the dehydrator and the creations that you conjure up with it will pro vide you with great enjoyment over the years Your satisfaction with our appliance is of the utmost importance to us If you have any questions or comments about the appliance please get in touch with us via e mail at info frischmahlen com We wish you lots of enjoyment in the prepara tion of many fine dishes Wolfgang Mock und Peter Koidl Founders and Managing Directors of KoMo CONTENTS 45 For your Safety 46 Foopy Dehydrator Description amp Features 48 Foopy Pro Dehydrator Description amp Features See Care and Maintenance _ 52 On Dehydration CG How to Dehydrate 55 1 Pretreating 7 55 2 Filling the drying trays 56 3 Drying Times 258 4 Drying Temperatures 58 5 Storing dried foods 58 6 Reconstruction 59 Hers 00000 Ga Fruit CG Vegetables 68 Meats and Fish _ 71 Technical Specifications 74 Troubleshooting Guide 75 Accessories 76 Warran
28. onsistency you desire Adding a small amount of water makes a great tomato paste adding more water makes a great tomato or pizza sauce Remember powders have very AN concentrated flavor Vegetable Chips Vegetable chips offer a great crunchy texture and taste Select vegetables such as cucum bers eggplants zucchini or parsnips There is VEGETABLES no need to peel Cut very thin slices 0 3 cm thick Steam 3 or 4 minutes if chips will be stored longer than 5 months Sprinkle gener ously with salt before drying Seasoned salts make an interesting chip Dry until very brittle 69 Note Dry vegetables at 50 58 C Use average times only as a general guideline Many variables can contribute to a large difference in drying times Vegetables should contain only 5 moisture These can be served plain or with dips and should look and feel crisp and brittle Vegetable Preparation Dry Time Hrs Asparagus Remove woody end Slice diagonally into 1 2 2 5 cm 3 10 pieces Blanch steam Green Beans Snip off ends pull off strings Dry whole or slice diagonal 6 12 ly into 1 2 2 5 cm pieces or cut lengthwise Blanch steam Beets Steam until tender Cool and peel Cut in slices cubes or 3 10 shoestring strips Broccoli Cut all stalks in halves or quarters Blanch steam 4 10 Cabbage Trim outer leaves Cut in half Core Cut into strips or dry 4 10 whole leaves Blanch steam C
29. ows even drying Don t slice food too thin 1 4 is preferred for most fruits and vegetables Moisture rich foods such as watermelon may need to be sliced thicker to dehydrate properly Moisture escapes best from a cut or broken sur face not through tough skin The larger the cut area the faster and better the food dehydrates Thin stalked vegetables like green beans asparagus or rhubarb should be cut in half lengthwise or with an extreme diagonal cut Broccoli stems should be halved or quartered depending upon diameter Fruit should be sliced across the core Make thin flat cuts Small fruits like strawberries can be cut in half Smaller berries should either be cut in half or blanched slightly to break the skin 55 1 Pretreating Dipping in a Pretreating Solution generally used for fruits Some fruits such as apples pears peaches apricots and bananas tend to oxidize and dark en somewhat during drying or when stored be yond 6 7 months To prevent discoloration and extend shelf life pretreat as follows 1 Dipping Solution We prefer using bottled lem on juice 2 parts juice to 1 part water You may also use orange juice pineapple juice fresh or bottled fresh lemon juice ascorbic acid or a produce protector such as Fruit Fresh Ascorbic acid may be purchased from drug stores Mix 1 tsp ascorbic acid per quart of water Follow label directions for Fruit Fresh 2 Allow fruit to sit
30. paper bag or in a closed cabinet to keep out light Cement walls and floors are often damp Dried food containers should not be placed directly on the 59 floor or touching a basement or cellar wall Do not store dried food near items with a strong odor such as varnish paint remover or kero sene Length of Storage In most cases dried fruits and vegetables should not be stored longer than one year Plan to use all dried meats fish poultry or jerky within a month or two Rotate on a first dried first to be used basis Check dried foods pe riodically If the food seems more moist than when packed moisture may be getting into the container Spread food on drying trays and dry again Then pack the food in an airtight con tainer Mold indicates that food was not prop erly dried the first time or was not properly stored Discard or compost moldy food Do not try to use it 6 Reconstruction Reconstitution refers to putting moisture back into food You will often want to reconstitute dried foods before adding to recipes using as side dishes or combining with other ingredi ents When allowed to soak in liquid dried food will swell to its original shape and size Place food in a container with enough water or liquid to cover Then soak until it is at de sired consistency Refrigerate while soaking to prevent spoilage Do not add seasonings during this process You may use liquids other than water includ i
31. rranty see War ranty and Service information at page 78 and 79 of this manual 53 54 eMo Benefits of dehydrating food what is dehydration Dehydration refers to a process in which mois ture is removed from food preventing spoilage and allowing dried food to be stored safely for later use Few nutrients are lost during dehy dration Benefits of dehydrating food The food retains almost all of its nutrients and taste a You can control the quality of your food preserving food at its nutritional peak The weight and size of food is reduced There are no worries about spoilage unlike frozen foods if there is a loss of electricity Food becomes more energy dense Food is not subjected to extreme high tem peratures as in the canning process Preparation is easy and the drying process doesn t need to be constantly attended Dehydrating can be done overnight Dehydrated foods are easy to store and simple to use Storing dehydrated foods is energy effi cient Dehydration concentrates natural flavor sweetness and aroma of food Since natural sugars concentrate as you remove moisture the dried product is natu rally sweet Usually you won t need to add sugar because of this natural sweetness ON DEHYDRATION Dehydrated foods should be stored in an airtight container How to dehydrate The only way to become an expert is through experience Experiment with various drying ti
32. to the puree for extra flavor For further variation puree several types of fruit togeth er Dont be afraid to experiment Vary the amounts according to availability taste and imagination If the puree tastes good the leather will be better Remember the flavors and sweetness concentrate with drying Note Try the following combinations Apples oranges bananas and sunflower seeds Cooked cranberries oranges and honey Raspberries bananas and coconut Strawberries and bananas Strawberries and rhubarb Pineapple and peaches Raspberries and apples Apricots and plums FRUIT 67 Drying Fruit Preparation Time Hrs Test for Dryness Apples Peel if desired Core Cut slices rings or 4 10 Leathery no chop into pieces moisture when cut Apricots Do not peel Halve and pit Turn inside out 8 16 Leathery pliable or cut slices Bananas Peel Cut into slices 1 4 1 2 cm 6 12 Leathery slightly sticky in the center brittle Firm Skin Blueberries etc Sort Poke skin or place in 10 18 Hard Berries boiling water for 1 2 min Blot dry Berries Leave whole 10 18 Hard Cantaloupe Cut in half Remove seeds and peel Cut 8 20 Leathery slices Blot dry on paper towel suede like Cherries Wash pit and remove stems Poke skin or 20 26 place in boiling water for 1 2 min Blot dry Citrus Fruit Peel if desired Cut into slices 6 12 Hard
33. trays with food before placing trays onto the base Caution If loose particles get into the base or moisture drips down to the base and gets into the motor it will damage the motor and electronics To prevent any da mage make sure you follow the instructions below carefully Optional 1 To catch any remaining overflow that may oc cur use fruit leather sheets placed on the bot tom two trays 2 Alternate placing the sheets on one half of each tray This will allow the warm air to circulate 3 Place these two bottom trays without food directly on the dehydrator base 4 Do not use wax paper as the wax will melt at dehydration temperatures Remember to al ways leave the center hole uncovered or unob structed Fruit leather sheets and empty trays may be removed when food stops dripping 58 eMo 3 Drying Times It is impossible to give exact drying times be cause the moisture content of each food varies with the weather soil conditions where it was grown how thick it was sliced as well as the particular variety of food Denser food takes longer to dry With a little experience you ll be able to tell which foods take the longest For example tomatoes which are normally quite juicy will take longer than cabbage which is dry Citrus fruits will take longer than apples Record your successes for future reference Begin to check sliced fruits vegetables and meats periodically after several hours of dry
34. ty and Contact 78 Imprint 80 46 cMe Important Safeguards When using electrical appliances basic safety precautions should always be followed including the following Read all instructions Do not touch hot surfaces To protect against electrical hazards do not immerse cord plugs or the base of the dehy drator in water or other liquid Use close supervision when any appliance is used by or near children Unplug from outlet when not in use and be fore cleaning Do not operate any appliance with a damaged cord or plug If the appliance malfunctions or if it has been damaged in any manner return the appliance to an authorized service facility for examination repair and or adjustment The use of accessory attachments not recom mended by the manufacturer may cause haz ards Do not use outdoors Do not let cord hang over edge of table or counter or touch hot surfaces Do not use appliance for other than intended household use Do not place on or near a hot gas or electric burner or in a heated oven Turn appliance off first then remove plug from outlet FOR YOUR SAFETY Do not place dehydrator on a towel or carpet as this will restrict the dehydrators airflow and could result in damage to the appliance Always leave at least 3 cm of space around the dehy drator for proper ventilation The appliance has a short power cord to re duce the hazards resulting from
35. we carry out will be at the customer s expense your Foopy Foopy Pro does not work properly and you would like to make a warranty claim please return the appliance securely packaged together with the dated purchase receipt Should you have any questions on this matter feel free to contact us WARRANTY AND CONTACT 79 Our Service Addresses and Telephone Numbers KoMo Germany KoMo Austria KoMo GmbH KoMo Koidl KG Habitzheimer Stra e 14 Penningd rfl 6 D 64853 Otzberg Lengfeld A 6361 Hopfgarten Fon 49 0 6162 960351 Fon 43 0 5335 20160 Fax 49 0 6162 960353 Fax 43 0 5335 20164 komo frischmahlen de komo frischmahlen at Please complete the form and send it with the appliance Name Date of Purchase Retailer Serial Number of the Foopy Foopy Pro Weitere Informationen zu unseren Produkten Bezugsquellen und Rezepte zur vollwertigen Kiiche finden Sie unter Further information on our products and retailers as well as great recipes can be found here www frischmahlen com KoMo GmbH Otzberg Lengfeld Juli 2013 Konzept und Gestaltung www informationdesign de Text Pia Potting information design Fotografie Andreas Goinar Produktion Lokaydruck KoMo GmbH Otzberg Lengfeld July 2013 Concept and design www informationdesign de Text Pia P tting information design Photography Andreas Goinar Production Lokaydruck Din U kn Mix Mixed Sources Produktgruppe aus vorbild
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