Weston 741001W Use and Care Manual
Contents
1. Spread the puree over the lined Trays until it is about 1 4 0 6 cm thick the edges will dry quicker than the center pour the puree thinner at the center of the Tray Set the Dehydrator to about 135 145 F 57 63 C for 4 8 hours a longer drying time may be necessary Dehydrate until leathery and pliable but not sticky Allow to cool slightly then serve store 14 COMPONENT LIST DIAGRAM PART PART NUMBER DESCRIPTION NUMBER 1 Stainless Steel Tray 10 74 1007 Temperature Control Knob 74 1009 Timer Control Knob 74 1008 Feet 4 74 1005 Door with Handle 74 1006 Shelf Bracket Left Side 5 74 1002 Shelf Bracket Right Side 5 74 1003 If any components of this unit are broken or the unit does not operate properly call Weston Products LLC Toll Free at 1 800 81 4 4895 Outside the U S call 440 638 3131 Monday thru Friday 8 00am 5 00pm EST ACCESSORIES sseparati The Original Jerky Kit 02 5001 W PRO 2300 Vacuum Sealer 65 0201 Vacuum Sealer Bags amp Rolled Bags Assorted 6 x 10 8 x 12 11 x 16 8 x 24 15 x 18 8 x 50 11 x 50 15 x 50 Professional Stainless Steel Mandoline Vegetable Slicer 01 0006 These products and many more products can be ordered by visiting WestonProducts com or by calling Weston Products Toll Free at 1 800 814 4895 Monday thru Friday 8 00am 5 00pm EST Outside the U S call 440 638 3131 3 GENERAL SAFETY RULES AND WAR2. is used for any purpose other than that for which it is designed The product must not have been previously altered repaired or serviced by anyone else other than Weston Products LLC If applicable the serial number must not have been altered or removed The product must not have been subjected to accident in transit or while in the customer s possession misused abused or operated contrary to the instructions contained in the instruction manual This includes failure caused by neglect of reasonable and necessary maintenance improper line voltage and acts of nature This warranty is not transferable and applies only to U S and Canadian sales Except to the extent prohibited by applicable law no other warranties whether expressed or implied including warranty merchantability and fitness for a particular purpose shall apply to this product Under no circumstances shall Weston Products LLC be liable for consequential damages sustained in connection with said product and Weston Products LLC neither assumes nor authorizes any representative or other person to assume for it any obligation or liability other than such as is expressly set forth herein Any applicable implied warranties are also limited to the one 1 year period of the limited warranty This warranty covers only the product and its specific parts not the food or other products processed in it CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A COPY OF YOUR ORIGINAL PURC
3. marinade shake off excess liquid before placing the meat on the Trays e Evenly space the meat in single layers approximately 1 4 0 64 cm apart on the Trays e You may need to blot fat droplets from the surface of the meat occasionally using a paper towel e Drying times may vary based on many circumstances including but not limited to the relative humidity of the room the temperature of the meat at the beginning of the drying process the amount of meat in the Dehydrator the leanness of the meat etc e Always allow jerky to cool before taste testing to avoid burns manual For the most up to date instruction visit the USDA website e First wrap jerky in aluminum foil or wax paper then store in a thick plastic food storage bag metal glass or plastic containers Remove as much air as possible before sealing Seal tightly e Vacuum sealing is ideal for keeping dried foods e Jerky should be stored in a cool dark dry place between 50 60 F 10 16 C or lower Jerky can be stored if properly dried at room temperature for 1 or 2 months To extend shelf life to up to 6 months store jerky in the freezer e Be sure to label and date all packages with contents ingredients original weight and date processed e Keep a journal to help improve drying techniques
4. Do not overlap foods Lay foods flat on the Trays e Check dryness after a few hours then check every two hours until dehydrated Open or cut down the middle if a few samples to check internal dryness If the food is still moist dehydrate longer e Use the Drying Guide on the Control Panel as reference for proper temperature settings If the heat is set too high the food may case harden meaning the food is dried at too high of a temperature and the food was only dry on the outside not the inside If the temperature is too low the drying time will increase e Remember foods will shrink approximately 1 4 to 1 2 their original size and weight during the dehydration process so pieces should not be kept too small One pound of raw meat will yield approximately 1 3 Ib 0 2 kg of jerky e Do not place items to be dried on the Drip Tray there will be no circulation of air on this Tray Clean the Drip Tray periodically during dehydration for easier clean up 12 CLEANING INSTRUCTIONS WARNING Before cleaning or servicing the Dehydrator make sure it is unplugged from the power source It is important to read amp fully understand all of the instructions H amp safeguard prior to use of the Dehydrator 1 Clean the Trays and inside the Cabinet before using the Dehydrator for the first time and after each use 2 Turn the Power Switch off O Disconnect the Power Cord from the electrical outlet 3 Allow the Dehydra
5. ESTON WESTON PRODUCTSLLC ATTENTION I any components of this unit are broken 10 TRAY STAINLESS STEEL do not operate properly or for product returns please contact Weston Products LLC at 1 800 814 4895 DEHYDRATOR Outside the U S call 440 638 3131 MODEL NO 74 1001 W For the online catalog log onto www westonproducts com Exclusively imported by Weston Products LLC Strongsville Ohio PROBLEM SOLVING PROBLEM Moisture in the storage container CAUSE Incomplete Drying Food is cut unevenly causing incomplete or uneven drying Drying foods left at room temperature too long after cooling allows moisture to re enter the foods PREVENTION Test several pieces of food for dryness before removing it from the Dehydrator Cut foods evenly Cool quickly and package immediately in an air tight container PROBLEM Mold is on the dehydrated food CAUSE Incomplete Drying The food was not checked for moisture content within a week The storage container is not air tight The storage temperature is too warm Case hardening may have occurred meaning the food was dried at too high of a temperature and the food was only dry on the outside not the inside PREVENTION Test several pieces of food for dryness before removing it from the Dehydrator PROBLEM Brown spots on vegetables CAUSE Too high of a drying temperature was used Food is over dry PREVENTION Dry foods at appropriate temperatures Use the Drying G
6. HASE RECEIPT TO Weston Products LLC 20365 Progress Drive Strongsville OH 44149 WESTON WARRANTY CARD SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT T WESTON WARRANTY WESTON PRODUCTS LLC 20365 PROGRESS DRIVE STRONGSVILLE OH 44149 Customer Name Address City State Zip Telephone Number E Mail Address Original Date of Purchase l Product Model Serial if applicable cececececoccocooseceecoccooeseeeee DE 15 APPLE amp CREAM FRUIT LEATHER 6 apples peeled amp cored 1 2 tsp cinnamon 1 4 tsp cloves 1 cup plain non fat yogurt 2 1 2 tsp nutmeg Puree the ingredients in a food processor or blender until smooth Line the Trays with plastic wrap or silicone fruit leather sheets sold separately Spread the puree over the lined Trays until it is about 1 4 0 6 cm thick the edges will dry quicker than the center pour the puree thinner at the center of the Tray Set the Dehydrator to about 135 145 F 57 63 C for 4 5 hours a longer drying time may be necessary Dehydrate until leathery and pliable but not sticky Allow to cool slightly then serve store NOT SO SUN DRIED TOMATOES 7 Ib firm ripe Roma tomatoes stemmed amp quartered 1 tsp dried basil 1 tsp dried oregano 1 tsp dried thyme 2 tsp salt Scrape out all the seed of the tomatoes without removing the pulp Mix the basil oregano thyme and salt together Place the tomatoes skin side down onto the Tr
7. NINGS PRIOR TO USING THIS UNIT YOUR SAFETY IS MOST IMPORTANT FAILURE TO COMPLY 1 READ AND FULLY UNDERSTAND ALL INSTRUCTIONS WITH PROCEDURES AND SAFE GUARDS MAY WARN l NG RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE REMEMBER YOUR PERSONAL SAFETY IS YOUR RESPONSIBILITY 1 DO NOT block the air vents at the rear of the Dehydrator Keep the Dehydrator at least 12 30 5 cm away from any wall to allow for proper air circulation 2 DO NOT operate the Dehydrator on or near flammable surfaces such as carpeting 3 It is IMPORTANT to monitor the Dehydrator while in use NEVER leave the Dehydrator unattended 4 To avoid unintentional starting make sure the power switch is in the OFF position before connecting the Dehydrator to the power source 5 CHECK FOR DAMAGED PARTS Before using the Dehydrator check that all parts are operating properly and perform the intended functions Check for binding of moving parts mounting and any other conditions that may affect the operation Do not use if power cord is damaged or frayed 6 ALWAYS DISCONNECT the Dehydrator from the power source before servicing changing accessories or cleaning the unit Unplug the Dehydrator when not in use 7 KEEP CHILDREN AWAY NEVER LEAVE THE APPLIANCE UNATTENDED The Dehydrator is NOT A TOY 8 The Manufacturer declines any responsibility in the case of improper use of the Dehydrator Improper use of the Dehydrator will VOID the warrant
8. arinading Instructions below 3 cloves chopped garlic MARINADING INSTRUCTIONS Combine all ingredients except for the meat in a glass bowl mix well Place a layer of meat into a glass baking dish Spoon the sauce mixture over the layer of meat Continue to layer the meat and sauce until the meat is about 3 4 layers deep Cover lightly and place the dish in the refrigerator overnight Stir occasionally to keep the meat coated with marinade Remove the meat from the marinade removing excess marinade Lay the meat evenly onto the Trays leaving 1 4 0 6 cm space between each strip Follow the MAKING JERKY instructions in this manual f3 refrigerated so they cool rapidly Make sure to cover foods after they are cool NOTE Special considerations must be made when using venison or other wild game since it can become heavily contaminated during field dressing Venison is often held at temperatures that could potentially allow bacteria to grow such as when it is being transported Refer to the USDA Meat and Poultry Department for further questions or information on meat and food safety e Use the best quality foods Fruits and vegetables in peak season have more nutrients and more flavor Do not use food with bruises or blemishes Bad fruits and vegetables may spoil the entire batch e Use the best quality meats Meats fish and poultry should be lean and fresh Remove as much fat as possible before dehydrating e
9. ays Sprinkle the seasoning mixture over the top of the tomatoes Set the Dehydrator to about 140 F 60 C for 6 9 hours a longer drying time may be necessary A few hours through the dehydrating process gently turn the tomatoes over and press flat with a spatula repeat this step every few hours until the tomatoes are dried Allow to cool slightly then serve store CHEESY CORN CHIPS 1 cup creamed corn 1 Tbsp chopped onion 1 cup grated sharp cheddar cheese 1 2 cup diced res amp green bell peppers 1 8 tsp cayenne pepper 1 8 tsp chili powder salt to taste Puree the ingredients in a food processor or blender until smooth Line the Trays with plastic wrap or silicone fruit leather sheets sold separately Spread the puree over the lined Trays in a ring until it is about 1 4 0 6 cm thick the edges will dry quicker than the center pour the puree thinner at the center of the Tray Set the Dehydrator to about 130 F 55 C for 10 hours a longer drying time may be necessary or until dry on one side Lift the entire corn ring off of the Trays turn over and dry for 2 more hours or until crisp Break into pieces when done Salt to taste ORANGE SMOOTHIE ROLLS 1 1 2 cup applesauce 1 apple peeled cored amp chopped 2 tsp dried orange ground 1 1 2 tsp vanilla Puree the ingredients in a food processor or blender until smooth Line the Trays with plastic wrap or silicone fruit leather sheets sold separately
10. boiling water to remove the wax This allows moisture to escape easily when dehydrating e Blanching can pre treat food for dehydrating Blanching does not destroy helpful enzymes and helps retain nutrients There are two ways to blanch food 1 WATER BLANCHING Use a large pan fill it half way with water Bring water to a boil Place food directly in a boiling water and cover Remove after three minutes Arrange food on the Trays 2 STEAM BLANCHING Using steamer pot bring 2 3 5 7 cm of water to a boil in bottom section Place food in steamer basket and steam for 3 5 minutes Remove steamed food and arrange on Trays 7 CAUTION Itis important to follow the Food Safety guidelines outlined in this CAUTION It is important to follow the Food Safety guidelines outlined in this manual For the most up to date instruction visit the USDA website e Use the best quality meats Meats fish and poultry should be lean and fresh Remove as much fat as possible before dehydrating Using lean meat will help the meat dry faster and aid in cleanup by decreasing the drippings Ground meat should be 80 to 90 lean Ground turkey venison buffalo and elk are other excellent choices for jerky e Jerky seasonings are available for all tastes Whenever making jerky treat the mixture with cure sodium nitrate The cure is used to help prevent botulism during drying at low temperatures Follow all of the manufacturer s direction
11. dry to start with best of picked after the dew has dried and before the night damp sets in Dry the flowers as soon as possible after picking e The best condition for drying flowers is a dry warm dark clean and well ventilated area which makes a dehydrator an ideal setting Flowers will retain the best color and condition when dried quickly e A low temperature should be used to retain the natural oils Drying times will vary considerably depending on the size of the flower and the amount of foliage Dry at 100 F 38 C e Strip off the leaves or if you prefer to keep the foliage Discard any brown or damaged leaves e Place on the Tray in a single layer avoiding overlapping e Dough art and beads can be dried in the Dehydrator Temperatures may vary 10 PRE TREATMENT OF FOODS CAUTION It is important to follow the Food Safety guidelines outlined in this manual For the most up to date instruction visit the USDA website As with most types of cooking proper preparation is essential for successful results Adhering to a few basic guidelines will generally increase the quality of your dried foods and decrease the amount of time necessary to dry them Pre treated foods often taste better and have a better appearance than non treated foods There are several methods to pre treat food to prevent oxidation which will darken apples pears peaches and bananas while drying e Remove any pits skin cores or bones
12. e Shred slice or dice the food uniformly Slices should be between 1 8 1 4 0 3 0 6 cm thick Meats should be cut not more than 3 4 1 9 cm thick e IMPORTANT Before placing the meat in a Dehydrator it is HIGHLY RECOMMENDED to heat the meat to 160 F 71 C poultry to 165 F 74 C as measured with a food thermometer in an oven BEFORE starting the dehydration process This step assures that any bacteria present will be destroyed by wet heat After heating to 160 F 71 C poultry to 165 F 74 C maintain a constant dehydrator temperature of 130 140 F 55 60 C during the drying process The minimum recommended temperature for drying meats is 145 F 63 C Temperatures below 145 F 63 C are NOT recommended e Steam or bake the fish at 200 F 93 C until flaky before dehydrating e Drying into jerky requires a lot of attention It must be cleaned and de boned properly and rinsed thoroughly to ensure that all the blood is washed away e Soak cut fruit in either lemon or pineapple juice for a few minutes before placing out on the Trays e Use an ascorbic acid mix which can be purchased in most health food stores or pharmacies It may come in either powder or tablet form Dissolve approximately 2 3 tablespoons into 1 quart 1 liter of water Soak the fruit slices into the solution for 2 3 minutes then place on the Trays e Fruits with a wax coating figs peaches grapes blueberries prunes etc should be dipped in
13. e for the warranty to apply Failure to send the completely filled out Warranty Card along with a copy of the original receipt will void the warranty The product must be delivered to or shipped freight prepaid to Weston Products LLC for warranty services in either its original packaging or similar packaging affording an equal degree of protection Damage due to shipping is not the responsibility of the company Weston Products LLC charges a 35 00 per hour bench charge NOTE No repairs will be started without the authorization of the customer The return shipping cost to the customer will be added to the repair invoice Weston Products LLC will repair or at its discretion replace the product free of charge if in the judgment of the company it has been proven to be defective as to seller s labor and material within the warranty period New or rebuilt replacements for factory defective parts will be supplied for one 1 year from the date of purchase Replacement parts are warranted for the remainder of the original warranty period For non warranty repairs contact Weston Products LLC s Customer Service at 1 800 814 4895 M F 8am 5pm EST outside of the United States 440 638 3131 to obtain a Return Merchandise Authorization Number RMA Number Weston Products LLC will refuse all returns that do not contain this number DO NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM WESTON PRODUCTS LLC LIMITATIONS The warranty is void if the product
14. hamper The hamper won t chill food it just keeps food cold when properly packed with ice Hot cooked foods should be placed in shallow containers and immediately afl RE HYDRATING FOODS CAUTION Itis important to follow the Food Safety guidelines outlined in this manual For the most up to date instruction visit the USDA website WARNING DO NOT soak food at room temperature Soaking at room temperature allows harmful bacteria to grow Follow the Food Safety guidelines outlined in this manual e Dehydrated food can be re hydrated by soaking in cold water for 3 5 minutes or for 2 6 hours in the refrigerator in water Use 1 cup of water for 1 cup of dehydrated food Once re hydrated the food can be cooked normally Soaking foods in warm water will speed up the process however it may result in loss of flavor e Do not add seasoning Adding salt or sugar during re hydration may change the flavor of the food e To make stewed fruits or vegetables add 2 cups of water and simmer until tender e Consume dehydrated foods as soon as possible once the storage container is opened Keep any unused portions in the refrigerator to avoid contamination DRYING FLOWERS amp CRAFTS WARNING Before cleaning or servicing the Dehydrator make sure it is unplugged from the power source It is important to read amp fully understand all of the instructions amp safeguard prior to use of the Dehydrator e Flowers should be
15. in the refrigerator not on the counter When grilling or cooking raw meats or fish make sure to place the cooked meat on a clean platter Don t use the same platter you used to carry the food out to the grill Wash the utensils used in grilling after the food is turned for the last time on the grill as well as spatulas and spoons used for stir frying or turning meat as it cooks Make sure to wash your hands after handling raw meats or raw eggs Washing hands with soap and water or using a pre moistened antibacterial towelette is absolutely necessary after you have touched raw meat or raw eggs Not washing hands and surfaces while cooking is a major cause of cross contamination CLEAN Wash your hands and work surfaces frequently when you are cooking Washing with soap and warm water for at least 15 seconds then dry with a paper towel CHILL Chilling food is very important The danger zone where bacteria multiply is between 40 F and 140 F 4 C and 6 C Your refrigerator should be set to 40 F 4 C or below your freezer should be 0 F 17 C or below Simple rule serve hot foods hot cold foods cold Use chafing dishes or hot plates to keep food hot while serving Use ice water baths to keep cold foods cold Never let any food sit at room temperature for more than 2 hours 1 hour if the ambient temperature is 90 F 32 C or above When packing for a picnic make sure the foods are already chilled when they go into the insulated
16. p Use caution when handling 20 DO NOT use while under influence of drugs or alcohol 21 Household use only SAVE THESE INSTRUCTIONS Refer to them often and use them to instruct others U S VOLUME CONVERSIONS U S WEIGHT CONVERSIONS 1 8 cup or 1 fl oz 30 mi A cupor2floz 60m 2b HAWAIIAN JERKY MARINADE 1 tsp salt 1 tsp ground ginger 1 Tbsp brown sugar 1 4 tsp pepper 1 crushed garlic clove 1 4 cup soy sauce 1 Ib lean meat sliced into 1 8 1 4 0 3 0 6 cm thin strips Follow Marinading Instructions below 1 4 cup pineapple juice 1 8 tsp cayenne pepper CAJUN MARINADE 1 cup tomato juice 1 2 tsp garlic powder 1 1 2 tsp dried thyme 1 1 2 tsp dried basil 1 tsp white pepper 2 tsp cayenne pepper 1 Ib lean meat sliced into 1 8 1 4 0 3 0 6 cm thin strips Follow Marinading Instructions below 1 2 tsp ground black pepper 1 1 2 tsp onion powder HOT JERKY MARINADE 1 3 cup teriyaki 2 tsp brown sugar 1 tsp ground horseradish 1 tsp salt 1 2 tsp paprika 1 2 tsp chili powder 1 Tbsp olive oil 1 Tbsp minced garlic 1 4 tsp Tabasco Sauce 2 Tbsp seeded amp finely chopped Jalapefio peppers 1 Ib lean meat sliced into 1 8 1 4 0 3 0 6 cm thin strips Follow Marinading Instructions below 2 tsp ground black pepper BURGUNDY MARINADE 2 cups burgundy wine 1 2 cup soy sauce 3 Tbsp molasses syrup 1 Tbsp ground black pepper 1 Ib lean meat sliced into 1 8 1 4 0 3 0 6 cm thin strips Follow M
17. rator temperature to drop 11 Load the Trays with the items to be dried Position the pieces so that they do not touch each other Do not overlap or allow the product to touch Allow ample space between the products for proper air circulation You do not need to install unused Trays 12 Water droplets may form on the surface of some products while dehydrating Periodically blot the product with a clean paper towel NOTE Drying times may vary based on many circumstances including but not limited to the relative humidity of the room the temperature of the food at the beginning of the drying process the amount of food in the Dehydrator the leanness of the meat etc 13 Install the Door onto the Dehydrator by hanging it on the lip on top of the Cabinet at the front Make sure the sides of the Door are securely closed against the front of the Cabinet Be careful when removing the Door during operation The Dehydrator may become hot depending on the temperature setting Figure A DRYING GUIDE TEMPERATURE CONTROL HOUR TIMER re 1 1 Ok CAUTION DEHYDRATOR SURFACES BECOME HOT OFF Wesrow STAINLESS STEEL DEHYDRATO FOOD SAFETY CAUTION It is important to follow the Food Safety guidelines outlined in this manual For the most up to date instruction visit the USDA website There are basic rules to follow when handling food They are COOK SEPARATE CLEAN and CHILL CooK It s crucial to cook food to a
18. s important to read amp fully understand all of the instructions H amp safeguard prior to use of the Dehydrator 1 Plug the Dehydrator into a standard 120 Volt 60 Hz wall outlet 2 Position the Dehydrator as to NOT block the air vents at the rear of the Dehydrator Keep the Dehydrator at least 12 30 5 cm away from any wall to allow for proper air circulation DO NOT operate the Dehydrator on or near flammable surfaces such as carpeting 3 Install the Shelf Brackets The right side Shelf Brackets mount on the interior wall on the right side of the Cabinet The left side Shelf Brackets mount on the interior wall on the left side of the Cabinet Insert the tabs on each Shelf into the corresponding slots in the interior walls Press down on each Shelf during installation to make sure they fully seat in the slots 4 Make sure the Power Switch and Timer Knob are both in the off O position figure A 5 Plug the Dehydrator into an electrical outlet 6 Turn the Temperature Control Knob to the desired heat setting Use the Drying Guide on top of the Dehydrator as a reference 7 Set the Timer Control Knob to the desired drying time 8 Turn the Power Switch on l 9 Preheat the Dehydrator for 5 10 minutes at the desired temperature before loading food onto the Trays 10 Remove any excess water from the food this can be done by patting the food with a paper towel or napkin Excess moisture may cause the Dehyd
19. s on the cure packet e Keep raw meats and their juices away from other foods Marinate meats in the refrigerator Do not leave meats un refrigerated Prevent cross contamination by storing dried jerky away from raw meat Always wash hands thoroughly with soap and water before and after working with meat products Use clean equipment and utensils e Keep meat and poultry refrigerated at 40 F 5 C or slightly below use or freeze ground beef and poultry within 2 days whole red meats within 3 to 5 days Defrost frozen meat bin the refrigerator not on the counter e Special considerations must be made when using venison or other wild game as it can become heavily contaminated during field dressing Venison is often held at temperatures that could potentially allow bacteria to grow such as when it is being transported Refer to the USDA Meat and Poultry Department for further questions or information on meat and food safety e IMPORTANT Before placing the meat in a Dehydrator it is HIGHLY RECOMMENDED to heat the meat to 160 F 71 C poultry to 165 F 74 C as measured with a food thermometer in an oven BEFORE starting the dehydration process This step assures that any bacteria present will be destroyed by wet heat After heating to 160 F 71 C poultry to 165 F 74 C maintain a constant dehydrator temperature of 145 155 F 63 68 C during the drying process Temperatures below 145 F 63 C are NOT recommended e fusing a
20. safe internal temperature to destroy bacteria that is present The safety of hamburgers and other foods made with ground meat has been receiving a lot of attention lately and with good reason When meat is ground the bacteria present on the surface is mixed throughout the ground mixture If this ground meat is not cooked to at least 160 F to 165 F 71 C to 74 C bacteria will not be destroyed and there s a good chance you will get sick Solid pieces of meat like steaks and chops don t have dangerous bacteria like E coli on the inside so they can be served more rare Still any beef cut should be cooked to an internal temperature of at least 145 F 63 C medium rare The safe temperature for poultry is 180 F 82 C and solid cuts of pork should be cooked to 160 F 71 C Eggs should be thoroughly cooked too If you are making a meringue or other recipe that uses uncooked eggs buy specially pasteurized eggs or use prepared meringue powder SEPARATE Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS be separated Cross contamination occurs when raw meats or eggs come in contact with foods that will be eaten uncooked This is a major source of food poisoning Always double wrap raw meats and place them on the lowest shelf in the refrigerator so there is no way juices can drip onto fresh produce Then use the raw meats within 1 2 days of purchase or freeze for longer storage Defrost frozen meats
21. tor to completely cool before cleaning 4 Remove the Trays from the Cabinet 5 Wipe the Cabinet clean inside and out with damp sponge or soft cloth CAUTION Edges may be sharp Be careful not to splash water onto the heating element located behind the screening and fan in the back of the Cabinet while cleaning the inside of the Cabinet Water could damage the heating element and the increases the risk of electric shock DO NOT immerse the Dehydrator in water 6 Clean the Trays with warm soapy water Rinse with clear water and dry immediately GROUNDING INSTRUCTIONS GROUNDING Figure A This appliance must be grounded while in use to protect the operator from electric shock The appliance is equipped with a 3 conductor cord and a 3 prong grounding type plug to fit the proper grounding type receptacle The appliance has a plug that looks like Figure A An adaptor Figure B should be used for connecting Figure A plugs to two prong receptacles pinding The grounding tab which extends from the adaptor ons must be connected to a permanent ground such as aes A r rounding a properly grounded outlet box as shown in Figure C Conductor using a metal screw DO NOT modify the plug in any way Figure B Metal Grounding Screw Cover of Grounded Outlet Box Figure C Grounding Means fo AA2220 OPERATING INSTRUCTIONS WARNING Before cleaning or servicing the Dehydrator make sure it is unplugged from the power source It i
22. uide on the Control Panel as reference Check foods often for dryness D E HYD CUr R m 7a SURFACES HOT 3 PROBLEM Food sticking to Trays BECOME HOT z CAUSE Food is not being turned over during the dehydration process PREVENTION After one hour of dehydrating use a spatula and flip the food CA UTION EDGES MA Y BE SHARP Flip the food often until it is no longer sticky 2 3 Power Switch DRYING GUIDE F ITEM E HOUR TIMER SAFETY WARNING HERES 95 125 95 52 RAISING BREAD 110 115 43 46 YOGURT T1546 VEGETABLES 20 135 49 57 FRUIT amp FRUIT ROLLS 13 WESTON STAINLESS STEEL DEHYDRATOR CAUTION DEHYDRATOR SURFACES BECOME HOT Control Panel Dehydrator WARNING Before cleaning or servicing the Dehydrator make sure it is unplugged from the power source It is important to read amp fully understand all of the instructions H amp safeguard prior to use of the Dehydrator CAUTION EDGES MAY BE SHARP 2 WESTON WARRANTY INFORMATION SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS Weston Products LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in accordance with the printed instruction accompanying it then for a period of 1 year from the date of purchase the product shall be free from defects in material and workmanship The Warranty Card along with a copy of the original receipt must be received by Weston Products LLC within 30 days from purchase dat
23. y 9 Electrical repair must be done by an authorized dealer Use only factory original parts and accessories Modification of the Dehydrator will VOID the warranty 10 DO NOT pull the power cord to unplug The use of extension cords is not recommended 11 Be sure the Dehydrator is stable during use All four feet should be secure on a level surface The Dehydrator should not move during operation 12 DO NOT operate the Dehydrator outdoors or near any flammable or combustible materials 13 USE IN A WELL VENTILATED AREA It is suggested to use the Dehydrator in a garage or similar structure 14 To prevent electric shock DO NOT IMMERSE THE UNIT IN WATER OR LIQUID Serious injury and electric shock could result DO NOT use the machine with wet hands or bare feet DO NOT operate near running water 15 NEVER open or remove the back panel of the Dehydrator 16 Disconnect from power source before cleaning the components of this machine READ ALL DIRECTIONS on how to clean this Dehydrator before attempting to clean it After cleaning make sure Dehydrator is completely dry before reconnecting to the power source if not ELECTRIC SHOCK may result 17 DO NOT operate the Dehydrator on a hot stove top or inside an oven DO NOT allow the power cord to drape over the Dehydrator or hot surfaces 18 BEWARE Some surfaces of the Dehydrator may become very HOT during use Serious injury may result 19 Edges may be shar
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