Marta MT-FD1888 Electric Food Dryer
User Manual
Safety Precautions
Read this manual carefully before using the appliance and save it for future reference.
- Before first use, check device specifications and power supply.
- Use only for domestic purposes; not for industrial use.
- For indoor use only.
- Do not use with damaged cord, plug, or other injuries.
- Keep power cord away from sharp edges and hot surfaces.
- Do not pull the cord; always grasp the plug. Do not reel cord around the device.
- Never attempt to disassemble or repair yourself. Contact service center for issues.
- Using unrecommended accessories may cause damage.
- Always unplug and let cool before cleaning. Keep unplugged when not in use.
- To avoid electric shock/fire, do not immerse in water or other liquids.
- Do not place wet trays on the heating/ventilation unit.
- Appliance not intended for use by persons with reduced physical/sensory/mental capabilities (including children) without supervision.
- Do not place foreign bodies in air inlets; this can damage the product.
- Do not move the product while it is working.
- Do not block ventilation openings.
- Use and store away from heat sources (e.g., kitchen stove). Do not expose to temperatures above 90°C.
- Do not operate for longer than 48 hours continuously.
- Place appliance on a heat-resistant surface.
- Do not touch hot surfaces.
- Do not use near water sources (baths, sinks).
Before First Use
Wash drying trays and lid in warm soapy water. Clean heating/ventilation with a damp cloth and wipe dry. Dry all parts thoroughly.
Assembly and Setup
Place the base on a dry, level surface, ensuring ventilation openings are not blocked. Use trays with handles first, ensuring "THIS SIDE UP" is visible. Load prepared food, then add trays without handles, alternating types. Ensure "THIS SIDE UP" on the lid is visible. Connect to power.
Diagram Description: The diagram shows the base unit, multiple trays (some with handles, some without), and a lid. Trays are stacked on the base. The control panel on the base has a display and buttons for START/STOP and TIME/TEMP.
Using the Appliance
The electronic control panel allows setting temperature and drying time.
Setting Temperature:
Press TIME/TEMP button. Use +/- buttons to set temperature (32°C - 74°C). Hold +/- for faster adjustment.
Setting Timer:
Press TIME/TEMP button again. Use +/- buttons to set auto-off timer (30 minutes - 48 hours). Hold +/- for faster adjustment.
Press START/STOP to begin. The green indicator lights up, heating element and fan activate. Settings can be changed during operation. The appliance will automatically shut off after the set time.
Recommended Drying Temperatures:
- Herbs: 40°C
- Yoghurt/Proving: 40°C
- Mushrooms: 50-60°C
- Vegetables: 50-60°C
- Fruit: 55-70°C
- Berries: 70°C
- Meat, Fish: 65-70°C
- Marmalade: 74°C
Food Preparation Recommendations
Wash and dry products before placing them in the dehydrator. Remove spoiled parts. Slice products evenly for consistent drying. For fruits, dipping in lemon or pineapple juice can prevent browning. Adding cinnamon or vanilla can enhance aroma.
Fruit Preparation Table:
| Name | Preparation | Condition after drying | Duration of drying (hours) |
|---|---|---|---|
| Apricot | Slice and take out the pit | Soft | 13-28 |
| Orange peel | Cut into long stripes | Fragile | 8-16 |
| Pineapple (fresh) | Peel and slice into pieces or square parts | Hard | 6-36 |
| Pineapple (tinned) | Pour out juice and dry | Soft | 6-36 |
| Banana | Peel and slice to round pieces (3-4 mm thickness) | Crispy | 8-38 |
| Grapes | No need to cut | Soft | 8-38 |
| Cherry | It is not necessary to take out the pit (can be removed when half-dried) | Hard | 8-26 |
| Pear | Peel and slice | Soft | 8-30 |
| Fig | Slice | Hard | 6-26 |
| Cranberry | No need to cut | Soft | 6-26 |
| Peach | Cut into 2 pieces and take out the pit when half-dried | Soft | 10-34 |
| Date-fruit | Take out the pit and slice | Hard | 6-26 |
| Apple | Peel. Take out the heart, slice into round pieces or segments | Soft | 4-15 |
Note: Drying times are approximate and may vary based on personal preferences.
Vegetable Preparation Table:
| Name | Preparation | Condition after drying | Duration of drying (hours) |
|---|---|---|---|
| Artichoke | Cut into stripes (3-4mm thickness) | Fragile | 5-13 |
| Egg-plant | Peel and slice into pieces (6-12mm thickness) | Fragile | 6-18 |
| Broccoli | Peel and cut; Steam for about 3-5 min | Fragile | 6-20 |
| Mushroom | Slice or dry whole (small mushrooms) | Hard | 6-14 |
| Green beans | Cut and boil till transparent | Fragile | 8-26 |
| Vegetable marrows | Slice into pieces (6 mm thickness) | Fragile | 6-18 |
| Cabbage | Peel and cut into stripes (3mm thickness), remove heart | Hard | 6-14 |
| Brussels sprouts | Cut stems into 2 pieces | Crispy | 8-30 |
| Cauliflower | Boil till soft | Hard | 6-16 |
| Potato | Slice; boil for about 8-10 min | Crispy | 8-30 |
| Onion | Slice into thin round pieces | Crispy | 8-14 |
| Carrot | Boil till soft; shred or slice into round pieces | Crispy | 8-14 |
| Cucumber | Peel and slice into round pieces (12mm thickness) | Hard | 6-18 |
| Sweet pepper | Cut into stripes or round pieces (6mm thickness), remove heart | Crispy | 4-14 |
| Piquant pepper | No need to cut | Hard | 8-14 |
| Parsley | Put leaves into sections | Crispy | 2-10 |
| Tomato | Peel; cut into pieces or round pieces | Hard | 8-24 |
| Rhubarb | Peel and slice into pieces (3mm thickness) | Loss of humidity in a vegetable | 8-38 |
| Beetroot | Boil, cool, cut roots/tops, slice into round pieces | Crispy | 8-26 |
| Celery | Slice into pieces (6mm thickness) | Crispy | 6-14 |
| Spring onion | Shred | Crispy | 6-10 |
| Asparagus | Slice into pieces (2.5mm thickness) | Crispy | 6-14 |
| Garlic | Peel and slice into round pieces | Crispy | 6-16 |
| Spinach | Boil till it becomes fade | Crispy | 6-16 |
Note: Drying times are approximate and may vary based on personal preferences.
Meat, Fish, Poultry and Game Animals Preparation: Preliminary preparation is essential for health. Use lean meat. Marinating meat before drying preserves taste and softens it. Adding salt to the marinade helps remove moisture and preserve the product.
Recipes
Beef Jerky
Ingredients: Beef (500g), Soy sauce (100ml), Spicy tomato sauce (20g), Seasonings.
Preparation: Rinse and trim beef. Slice into 0.5 cm thick strips. Marinate in soy sauce, tomato sauce, and seasonings for 6-8 hours or overnight. Drain excess marinade. Arrange strips on trays. Set temperature to 70°C and dry for 6-10 hours.
Fish Jerky
Ingredients: Cod fillet (500g), Lemon juice (50ml), Salt (50g), Black pepper.
Preparation: Rinse and dry fish. Slice into 0.5 cm thick strips. Marinate in lemon juice, salt, and pepper for 4-6 hours. Drain excess marinade. Arrange strips on trays. Set temperature to 70°C and dry for 6-10 hours.
Turkey Jerky
Ingredients: Turkey fillet (500g), Garlic (30g), Cognac (50ml), Salt (30g), Sugar (20g), Paprika powder.
Preparation: Rinse and dry turkey. Slice into 0.5 cm thick strips. Grate garlic. Marinate turkey in cognac, garlic, salt, sugar, and paprika for 4-6 hours. Drain excess marinade. Arrange strips on trays. Set temperature to 70°C and dry for 6-10 hours.
Fermented Milk Products (Yoghurt, Sour Cream etc.)
Ingredients: Milk, cream, baked milk (1L), Yoghurt culture (1 bag).
Preparation: Combine ingredients as per culture bag instructions. Pour into cups. Place cups on a tray in the dehydrator. Set temperature to 40°C and dry for 6-12 hours. Refrigerate for 3 hours.
Proving Dough
Preparation: Prepare dough, place in a suitable pan. Place pan on a tray in the dehydrator. Set temperature to 40°C. Approximate proving time is 1 hour. Knead and repeat if necessary.
Dried Fruit and Shelled Walnuts Snack
Ingredients: Dried apricots (150g), Dried prune (150g), Pignolia nuts (50g), Shelled walnuts (50g).
Preparation: Wash and dry fruits, chop finely. Crush nuts. Combine ingredients, shape into bars. Place bars on a tray. Set temperature to 50-70°C and dry for 6-10 hours or overnight.
Cleaning and Maintenance
Always unplug and cool the appliance before cleaning. Clean the body with a damp cloth and dry. Wash trays and lid in warm soapy water. Clean heating/ventilation with a damp cloth. Do not use abrasive cleaners or metal brushes.
Storage and Transportation
Ensure the appliance is unplugged and cool. Store in a dry place with temperatures between 5-20°C. Protect packaging during transport.
Technical Specifications
Power Supply: 230 V ~ 50Hz
Power: 1000 W
Producer: Cosmos Far View International Limited, Room 701, 16 apt, Lane 165, Rainbow North Street, Ningbo, China. Made in China.
Warranty: Does not cover consumables (filters, coatings, seals, etc.). Production date is in the serial number (4th-5th digits for month, 6th-7th for year). Producer may change specifications without notice.
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