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Electric dryer Gemlux GL-FD-1235S
Technical characteristics of the Gemlux GL-FD-1235S dryer
Black colour
Power 1.00 kW
Housing material plastic
Overall dimensions 500x410x345 mm
Complete set of 12 stainless steel shelves. become

Electronic control with LCD display
Working temperature 35-70 ° C
Timer for 99 h
12 shelves 340x385 mm from stainless steel. become
Transparent hinged door
Body material - plastic
Black colour

Electric dryer Gemlux GL-FD-1235S

DRYER OPERATION

1) The MODE key selects the fast drying mode (FAST) or the slow drying mode (SLOW).

FAST: temperature 70 ° C, duration 10 hours, 2 motors and 2 fans running.

SLOW: temperature 70 ° C, duration 48 hours, 1 motor and 1 fan running.

2) Press the SET key to set the temperature, the temperature digits will light up. Use the ▲ and ▼ keys to set the required value.

3) Press the SET key again to set the timer, the timer digits will light up. Use the ▲ and ▼ keys to set the required value.

4) Press the ° F / ° C key to switch between Celsius and Fahrenheit.

5) If, at the end of drying, the user is unable to remove food from the device chamber, the finished food will begin to damp. To avoid dampness of dried food, use the WARM mode. Then, at the end of the specified drying time, the device will not turn off and will maintain the temperature of + 35 ° C until it is turned off using the ON / OFF key. Notes:

- if during the operation of the device the user opens the door, the operation of the device will be stopped. The display will show the code E1.

- close the door to restart the device. After 2 minutes, the device will continue to work.
Cooking tips


VEGETABLES 52 ° C

Asparagus Rinse, cut into 2.5 cm pieces. 4-6 tsp.
Green beans Rinse, remove stems, cut into 2.5 cm pieces. 9-12 hours.
Beets Cut off the top, boil until the peel is soft, peel thoroughly, cut into strips 0.5 cm wide. 9-12 hours.
Broccoli Rinse and cut. Cut the stem into strips no more than 0.5 mm wide. Divide the inflorescences into smaller parts and dry them whole without cutting. 10-14 hours
Cabbage Rinse and cut. Cut into strips no more than 0.5 cm wide. 8-11 hours
Carrots Rinse and cut off the top. Scrape or clean if necessary. Cut into thin strips. 7-11 hours
Celery Rinse, separate leaves and stems. Cut into strips. 3-10 hours
Cucumbers Rinse, cut into thin slices. 4-8 hours
Eggplant Rinse, peel, cut into thin slices. 4-8 hours
Mushrooms Rinse, cut into thin slices. 4-7 hours
Parsnips Rinse thoroughly, peel, if necessary. Then cut into slices. Dense 7-11 hours
Pepper Rinse, cut off the stalk, remove the core and seeds. Cut into strips or rings. 4-8 hours
Potatoes New potatoes are preferred. Rinse tubers, peel if necessary. Cut into thin strips or slices. 7-13 hours
Pumpkin Rinse and peel, cut into thin slices. 10-14
Tomatoes Rinse and remove the stalks. Cut into 4 pieces (cut the cherry tomatoes in half). Place on the shelves, skin side down. 5-9 hours
Zucchini Rinse and clean if necessary. Cut into slices or strips. 7-11 hours

FRUIT 57 ° C

Apple Rinse and, if necessary, remove core and skin. Cut into slices. 7-15 hours
Apricot Rinse, cut in half and pitted. Cut into smaller pieces if necessary. Dry skin side down. 21-29 hours
Banana Rinse, peel, cut into slices. 7-10 hours
Figs Rinse, remove damaged areas, cut into 4 pieces, dry skin side down. 22-30 hours
Kiwi Rinse, peel, cut into 4-6 slices. 8-15
Nectarine Rinse, cut in half and remove the pit. Cut into smaller pieces if necessary. Dry skin side down. 8-17 hours
Peach Rinse, cut in half and pitted. Cut into smaller pieces if necessary. Dry skin side down. 8-16 hours
Pear Rinse and, if necessary, remove the core and skin. Cut into slices. 8-16 hours
Pineapple Rinse, peel, excess fibrous areas, cut into slices. 11-18 hours
Rhubarb Rinse, cut into 2.5 cm pieces. 6-10 tsp.
Strawberries Rinse, remove leaf and stem, cut into 4 pieces. 7-15 hours

DRIED MEAT 63-68 ° C

Meat Use only fat-free fillets. Cut the meat into small, thin pieces. Do not stack the meat in layers. There should be enough space between the pieces for free air circulation.
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