JZE-R2 Fruit Dryer Manual

Food Plate

Base

Power Temperature

 Product operation instructions

①. Before using the fruit dryer for the first time, clean small hole vent on the cover has obvious wind
the shelf with clean water, or use a non-abrasive blowing out, and the sound of the fan blades can be
detergent and wipe it with a dry cloth. heard when the machine is working.
②. Turn on the machine (without putting any food) and ⑥. Choose the drying time (such as soft or crisp, etc.)
adjust it to 35°C and work for 5-10 minutes to according to different food and personal tastes.
remove the plastic from the new machine. The dehydrated dried fruit can be put in a zippered
③. Recommended drying temperature for general food: fresh-keeping bag, sealed bottle, and stored in the
Herbs/flowers 35-40°C, bread 40-45°C, vegetables refrigerator.
50-55°C, fruits 55-60°C, meat/fish 65-68°C. ⑦. When the drying is over, first adjust the temperature
The drying time of food depends on its thickness control to the lowest temperature, blow for 3-5
(the temperature and humidity of the environment minutes, lower the temperature and then turn off the
also have an effect, such as power, which will help protect the heating
In wet days...), the thinner the dry, the faster. equipment of the product and prolong the service
④. Spread the pre-processed food evenly on each shelf, life of the product.
stack each shelf with the lid, and adjust the ⑧. After cleaning after use, the shelf can be rinsed or
temperature to the required temperature. Fruits and soaked in water (cannot be cleaned with boiling
vegetables should not exceed 65°C to avoid water), but note that the main unit (the part with the
destroying the food's own vitamins. Some fruits will motor) can only be wiped clean with a damp cloth,
produce a protective film on their own to avoid not washing or soaking! Please unplug the power
drying out. before cleaning plug!
For similar fruits, you can cook it for 1-2 minutes, Special reminder: the summer weather is hot, only
put it in cold water and drain it before drying. Need to adjust the temperature to about 35-65°C, too
⑤. When the fruit dryer enters the working state, the high may cause machine failure!

 Food preparation and drying recommendations:

1.
Fruit pretreatment prevent oxidation and fading, the fruit slices can
① Wash the fruit and remove the pits and bad parts. be soaked in lemon juice, brine or pineapple juice
② Selectively cut the fruit into slices. In order to for 10 minutes, then drained and dried.

1
 ③ If you give the fruit a special aroma, you can add ③ Soak the vegetables in a lemon meter for about
cinnamon powder or coconut powder or coconut. 2 minutes. (Choose one of the above three
④ Take 1/4 cup of juice and 2 cups of water (natural methods)
is best), soak the required fruit for about 2 hours 3. Meat pretreatment
(note that the juice is matched with the food, such ①. Slice or cut the meat first. It is not recommended
as apples are used for soaking apples). The dried to be too large or thick.
food still maintains its natural color, taste and ②. Cook the meat with clean water and drain the
flavor. water before drying.
2. Vegetable pretreatment ③. Marinate the meat for more than 2 hours with the
① Treat with steam, boiling water or oil. Such as: marinade, then steam or cook the meat, drain the
mung bean legumes, cauliflower, cauliflower, water and then dry it.
asparagus and potatoes. 4. Recommendations for drying flowers and herbs
② Put the prepared vegetables in the Buddha ① F-can fresh leaves are recommended.
water for about 3-5 minutes, drain them and put ② After drying, put the herbs in paper bags or glass
them on a shelf to dry. cans and
③ put them in a cool place.

 Food preparation and drying schedule:

1. Fruit pretreatment and drying schedule) Temperature 55-60°C (for reference only)
Food name Ready to work Time
almond Slice or halve, cored 12-38 hours
Orange peel Cut into long strips 8-16 hours
Fresh pineapple Peel, slice or cube (not too thick) 10-38 hours
banana Peel and cut into round slices about 3-4mm thick 8-38 hours
Cherry Selectively shell or bake to half dry and then cored 8-34 hours
pear Peeled and sliced 8-30 hours
Fig slice 6-26 hours
cranberry entire 6-26 hours
Louzi Cut in half, dry to half dry and then core 10-34 hours
apple Peel and core, cut into round slices or segments, soak in salt water for 10 12-38 hours
minutes
Artichoke Cut into 3-5mm slices 5-13 hours
Bilberry Cut in half or whole 6-26 hours
date Cored slice 6- -26 hours
nectarine Cut in half with the skin and air-dry, half-dry to core 8-26 hours

2. Vegetable pretreatment and drying schedule\temperature 50-60°C (for reference only)

Food name Ready to work Time
pepper entire 8-14 hours
pea Steam for 3-5 minutes 8-14 hours
rhubarb Remove the skin and cut into 3- 5mm length 8-38 hours
pumpkin Peel and seed, slice into 4-6mm thick 6-18 hours
Leek Cut 6-10 hours
eggplant Slice into 6-8mm thick 6-18 hours
cauliflower Cut and steam until soft, about 3-5 minutes 6-20 hours
Mushroom tip Sliced or dried whole (small mushrooms) 6-14 hours
2
 Beans Cut and cook until translucent 8-26 hours
broccoli Peel off the hard skin, cut into pieces, and steam for 3-5 minutes 6-20 hours.
Choy Sum Slice (6mm thick) 6-18 hours
Cabbage/Cabbage Cut into strips (3-5mm thick), remove the core 6-14 hours
Head lettuce Cut in half 12-30 hours
cauliflower Steamed and cut 6-16 hours
potato Slice or cut into strips, steam for 5-10 minutes 6-18 hours
onion Cut into round slices 8-14 hours
Hu/white radish Steam soft, cut into strips or slices 6-12 hours
cucumber Peel and slice into 8-10mm thick 6-18 hours
Bell pepper Core, cut into strips or circles into 6mm thick 6-14 hours
Chili entire 8-14 hours
tomato Cut in half to be peeled, and slice without peeling 8-24 hours
Beetroot Cook and let cool, remove the roots and heads, and cut into round pieces 8-26 hours
celery Cut 6mm thick slices 6-14 hours
shallot Shred 6-10 hours
asparagus Slice into 5mm thick 6-14 hours
garlic Peeled, rounded or sliced 6-16 hours
spinach Boil until faded 6-16 hours
Shiitake Sliced or whole 5-12 hours
Artichoke Cut into 8mm thick strips and cook for 10 minutes 6-14 hours
beet After steaming, let cool, remove the head and root 8-26 hours
Brussels Leaf Pluck the leaves from the stem 8-30 hours

3. Meat / fish / shrimp pretreatment and drying schedule \ temperature 65-68°C (for reference only)

Food name Ready to work Time

Raw meat Slice or cut into strips and air-dry, or can be marinated and then air-dried 5-10 hours
or processed before eating (refer to the practice of bacon)
Cooked meat First slice or cut into strips, cook in water or marinate for more than 2 hours 5-10 hours
and then cook, dry and eat directly. (Note: making snacks for pets is also
applicable)
Fishes It is recommended to cook or roast before drying (bake in the oven at 200C 12-24 hours
for 20 minutes)
Dried shrimp Boil it in brine or water first, and drain 8-10 hours
Reminder: All Jiali meat must be cooked before drying, steamed or grilled.
The pretreatment, dehydration time and temperature mentioned in the table are for reference only and can be
adjusted according to personal preference.
4. Vanilla/bread/nut pretreatment and drying schedule\temperature (for reference only)
Food name Ready to work Temperature Time
Vanilla Rinse and shake the excess water to remove spoiled leaves. 35-40°C 5-10 hours
Vanilla should not be placed too densely and dried
Bread The time depends on the size and type. 40-45°C 1-3 hours
nut Cut into small pieces (without crust) and spread them loosely 55-60°C 12-24 hours
on the shelf

3
Reminder: The pretreatment, dehydration time and temperature mentioned in the table are for reference only and
can be adjusted according to personal preference.
Storage precautions (all foods):
1. The container used for storage should be clean and dry.
2. The storage place should be cool and dry, and the temperature should be 5-20 °C.
3. In the first week after storage, check whether there is moisture or water mist in the container at any time. If there
is, it means that no food is dry in place and should be dried again; if not, it means that the drying is successful.
4. Store dried food after it has cooled down.

 Cleaning and maintenance

1. Disconnect the power supply of the fruit dryer before cleaning.
2. After drying the food, wash the shelf with warm water, with the help of a soft cloth, use a preparation for cleaning
utensils when necessary, and then wipe it dry.
3. Dry fruit machine cannot be cleaned with water flow, and the base cannot be cleaned in water. Clean the soiled
surface of the machine base with a damp cloth.
4. Do not use abrasive cleaners, metal brushes and organic solvents for cleaning.
5. Store the fruit dryer in a room with heating equipment and good ventilation, the temperature range is 1-35°C.

 Matters needing attention

1. The maximum time of each use should not exceed 48 hours, so as not to affect the service life of the whole
machine.
2. After each use, please adjust the temperature knob to the lowest position, turn off the power switch, and plug in
the plug.
3. When the power is turned on and in normal use, the switch red indicator light and the fan and other components
are in working state: that is, the red light is on (or the LCD screen is on) and there is obvious wind on the air
outlet on the shelf.
4. No water or any other liquids can be added to the dryer. A small amount of water droplets on the food shelf is
allowed.
5. When drying, please keep the heat inside the machine circulate naturally, do not put heavy food on the shelf,
and the food can not be stacked. Different food drying time is different (Note: When the dryer starts to work,
please ensure that the shelf is in the correct position. If there is not enough time to dry the food in one day, it
can be dried in the next day. (Dry food is sealed in a container or plastic bag to prevent moisture)
6. When the dryer is working, the temperature on the shelf is the highest. In order to make the food drying more
evenly, the shelf position should be exchanged regularly.
7. After the food is dried, if not eaten, the dried food should be sealed in a container or plastic bag and stored
immediately. It is recommended to store it in the refrigerator.
8. After using the fruit dryer, no matter whether there is food on the shelf or not, it is recommended to stack all the
shelves on the fruit dryer.
9. Food should always be placed from the bottom shelf to the upper layer. After the food is placed, the lid should
be covered, otherwise the drying time will be affected by the taste of the dried food.
10. Please pre-treat food before drying: cleaning, slicing or cutting, soaking, etc. Food pretreatment helps preserve
the color and taste of food after drying.
11. The appliance cannot be operated with an external timer or independent remote control system
12. Don't put too much food on the shelf, which may affect the drying effect. Small pieces of food should be
placed on the bottom of the shelf to make room for the circulation of hot air.