Presto 06300 fruit dryer
Contents
1. None 8 16 hours ice water to crack the skin Cherries Remove stems and pit Cut in half chop or leave whole stems and pit Cut in half Remove stems and pit Cut in half chop or leave whole or leave whole None 14 22 hours e 22 hours COC Remove stems Dip in boiling water for 30 to 60 seconds and then plunge in C tem _ hours ice water to crack the skin i Remove stems Small figs can be left whole Otherwise cut in half Dip None 7 14 hours whole figs in boiling water for 30 to 60 seconds and then plunge in ice water to crack the skin Grapes Leave whole or cut in half Dip whole grapes in boiling water for 30 to None 12 20 hours i seconds and then ae TE in ice water to crack the skin Mo Cut in half and remove pit Peo o pees also quarter or slice 1 4 thick See apples 5 9 hours slices 36 48 hours halves or quarters Peaches Peel if desired Cut in half and remove pit May also quarter or slice 1 4 thick See apples 5 9 hours slices 36 48 hours halves or quarters Pears Peel core and slice thick Pineapple Peel core and slice 4 thick Rhubarb Trim and discard leaves Cut stalk into 1 4 slices Strawberries Remove the leafy crown Halve or slice 4 thick Drying Vegetables Vegetables dry much faster than fruits At the end of the drying period moisture loss is rapid As a result vegetables need to be checked often towards the end of the drying time to prevent overdry2. 4 hours and every 30 minutes thereafter Drying time will depend on a variety of factors These factors include the type of meat the amount of fat in the meat and whether or not you precooked the meat before dehydrating In addi tion times will vary depending on size thickness of the pieces and how full the trays are Jerky that is acceptably dry will crack when bent but will not break Packaging and Storage After cooling pat jerky with paper toweling to remove any fat droplets which may form on the jerky Follow Packaging and Storage information on page 3 Jerky can be stored 1 to 2 months at room temperature However to maintain the best flavor and quality store in the refrigerator or freezer Jerky Marinadeft 1 2 pounds of lean meat Y cup soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon hickory smoke flavored salt 2 teaspoon onion powder 4 teaspoon garlic powder 4 teaspoon black pepper Combine all ingredients in a small bowl and follow Preparing Jerky from Meat Strips instructions on page 3 How to Dehydrate Fruit and Fruit Rolls Dried fruits and fruit rolls or leathers are nutritious and portable snacks Drying fruit intensifies the natural sweetness of the fruit because the moisture is removed Fruit Selection and Preparation Select fruits that are at the peak of ripeness Wash fruits to remove dirt and debris There are many options when it comes to drying fruit and personal preference should
3. a pot of boiling water and steam for 5 minutes or until fruit is plumped Fruit Rolls Leather Fruit rolls or fruit leather are made by drying a thin layer of pur ed fruit on a flat surface Once dried the fruit layer is pulled from the surface and rolled The term leather derives from the leather like texture of the pur ed fruit once it is dried Almost any fruit or combination of fruit can be pur ed and dried for fruit leather The quality of the fruit leather depends on whether the fruit has a low or high amount of the naturally occurring starch called pectin Fruits that have a high amount of pectin will make leathers that bond together in a solid sheet and easily peel while fruits that have little pectin will flake and crack rather than peel When making leather with fruits low in pectin add another fruit that is high in pectin to improve the texture of the leather Fruits naturally high in pectin are apples apricots blueberries cranberries figs grapes peaches pears pineapples and plums Fruits low in pectin include cherries citrus fruits raspberries and strawberries When using a low pectin fruit with a high pectin fruit use equal parts of each to produce the best results Preparation You will need a Presto Fruit Roll Sheet to prepare fruit rolls Apply a thin layer of vegetable oil or no stick cooking spray to the fruit roll sheet Caution If using cooking spray be sure to spray away from the dehydrator base Use a
4. and pork loin and ham cuts Trim meat of visible fat connec tive tissue and gristle Freeze meat until firm but not solid to make slicing easier Slice meat into strips that are 1 4 inch thick 1 inch wide and 5 to 6 inches long Slice meat across the grain for a more tender jerky or with the grain for a chewier jerky Flavor the meat slices by marinating in your own favorite marinade a commercial marinade or use the marinade recipe on page 4 If desired Presto Jerky Seasoning can also be used to marinate the meat strips To use the Presto Jerky Seasoning mix one packet of spice and one packet of cure with cup of water Place marinade and meat strips in a resealable plastic storage bag Seal bag and shake to thoroughly coat the meat strips Refrigerate for 8 to 12 hours Turn bag often to evenly coat the meat strips Presto Jerky Seasoning spice and cure sold separately Venison or wild game meat that has been contaminated with entrails should not be used for making jerky 3 Refer to the note on page 3 about cooking the meat before or after dehydrating For a more desirable texture cook meat after dehydra tion Meat that is precooked prior to dehydrating will have shorter drying times however the end product will have a dry crumbly texture If cooking the meat before dehydrating is preferred follow the instructions below Cooking meat before dehydrating After marinating meat strips place meat strips and liquid m
5. be your guide Fruits can be sliced halved or if small left whole peeled or unpeeled pretreated or left untreated Fruits that are sliced thin and peeled will dry the fastest Fruits left whole will require the most drying time Slice fruit uniformly and in pieces about 4 inch thick Fruits that are left whole such as blueberries cranberries and grapes should be dipped in boiling water for 30 to 60 seconds and then plunged in ice water to crack the skin This procedure will reduce the drying time Pretreatment Many fruits will darken quickly once they are peeled and or cut and will continue to darken even after the fruit is dried This is due to the exposure of the natural enzymes in some fruits to air There are several pretreatment options to prevent this discoloration Pretreat ment is not necessary but is recommended to prevent discoloration Some people may detect a slight flavor change with pretreated Presto jerky spice and cure and jerky gun are sold separately t Jerky Marinade recipe provided by So Easy To Preserve 5th ed 2006 Bulletin 989 Cooperative Extension Service The University of Georgia Athens Revised by Elizabeth L Andress Ph D and Judy A Harrison Ph D Extension Foods Specialists 4 fruit See the Fruit Drying Guide on page 6 to determine which fruits will benefit from pretreatment You may want to try the different options and see which you prefer Ascorbic acid vitamin C Ascorbic acid avail
6. include a phone number and a time when you can be reached during weekdays if possible The Presto Factory Service Department is equipped to service PRESTO appliances and supply genuine PRESTO parts Genuine PRESTO replacement parts are manufactured to the same exacting quality standards as PRESTO appliances and are engineered specifically to function properly with its appliances Presto can only guarantee the quality and performance of genuine PRESTO parts Look alikes might not be of the same quality or function in the same manner To ensure that you are buying genuine PRESTO replacement parts look for the PRESTO trademark Canton Sales and Storage Company Presto Factory Service Department 555 Matthews Dr Canton MS 39046 0529 PRESTO Limited Warranty This quality PRESTO appliance is designed and built to provide many years of satisfactory performance under normal household use Presto pledges to the original owner that should there be any defects in material or workmanship during the first year after purchase we will repair or replace it at our option Our pledge does not apply to damage caused by shipping To obtain service under the warranty call our Consumer Service Department 1 800 877 0441 If unable to resolve the problem you will be instructed to send your PRESTO appliance to the Presto Factory Service Department for a quality inspection shipping costs will be your responsibility When returnin
7. PRESTO Dehydro Electric Food Dehydrator e Dehydrates fruits vegetables herbs and spices e Makes jerky and fruit rolls e Four drying trays included Expands up to 8 trays for added drying capacity e Drying trays nest for compact storage DEHYDR Fruit roll sheets additional trays nonstick mesh screens jerky seasoning kits and jerky guns sold separately Estas instrucciones tambi n estan disponibles en espafiol Para obtener una copia impresa 2s e Descargue en formato PDF en www GoPresto com espanol us Env e un mensaje de correo electr nico a contact GoPresto com LisTED e Llame al 1 800 877 0441 oprima 2 y deje un mensaje Intertek INSTRUCTIONS The following important safeguards are recommended by most portable appliance manufacturers IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage when using electrical appliances basic safety precautions should always be followed including the following 1 Read all instructions 2 Do not touch hot surfaces Use handles or knobs 3 To protect against electrical shock do not immerse cord plug or the dehydrator base in water or other liquid 4 5 Visit us on the web at www GoPresto com 2012 National Presto Industries Inc Close supervision is necessary when any appliance is used by or near children Unplug from outlet when not in use and before cleaning Allow to
8. THE DEHYDRATOR BASE IN WATER OR OTHER LIQUID The screen which covers the center hub on the dehydrator platform lifts off for cleaning if needed Wash in warm water dry thor oughly reposition over hub and snap in place Storing the Dehydrator Before stacking the trays onto the base for storage turn the base upside down and wrap the cord around the center hub securing the cord under the clips For compact storage stack the trays onto the base so all of the trays with handles are upside down raised ribs facing up and all of the trays without handles are smooth side up Once all of the trays are stacked onto the base turn the cover upside down and place on top of the trays Consumer Service Information If you have any questions regarding the operation of your Presto appliance or need parts for your appliance contact us by any of these methods e Call 1 800 877 0441 weekdays 8 00 AM to 4 00 PM Central Time e Email us through our website at www GoPresto com contact e Write National Presto Industries Inc Consumer Service Department 3925 North Hastings Way Eau Claire WI 54703 3703 When contacting the Consumer Service Department please indicate the model number and the series code for the dehydrator These numbers can be found on the bottom of the unit Please record this information Model Number Series Code Date Purchased Inquiries will be answered promptly by telephone email or letter When emailing or writing please
9. able in tablet or powdered form is available at drugstores Mix 2 4 tablespoons of powdered ascorbic acid in 1 quart cold water Vitamin C tablets six 500 mg tablets equal 1 teaspoon ascorbic acid should be crushed before mixing with water Place cut fruit such as bananas peaches apples or pears in mixture and soak for 10 minutes Remove fruit and drain well before placing on drying trays Ascorbic acid mixtures These commercially available products such as Mrs Wages Fresh Fruit Preserver are a combination of ascorbic acid and sugar and are commonly used for fresh fruits and for canning and freezing Follow the manufacturers direc tions for use of these mixtures Lemon juice Mix equal parts lemon juice and cold water Place cut fruit in solution and soak for 10 minutes Remove fruit and drain well before placing on drying trays Place pieces of fruit on dehydrator trays in a single layer close together but not touching or overlapping Refer to the Fruit Drying Guide on page 6 for suggested preparation pretreatment and drying times Determining Dryness Refer to the Fruit Drying Guide on page 6 and begin checking the fruit at the beginning of the average drying time range Remove a few pieces of fruit from each dehydrator tray and allow to cool to room temperature Fruits are acceptably dry when they are soft and pliable but not sticky Fruit folded in half should not stick together Apple and banana slices can be dried until cris
10. arinade into a shallow pan If no liquid remains add enough water to cover meat strips Bring liquid to a boil and boil for 5 minutes Remove meat strips from marinade drain and then position strips on dehydrator trays Position strips on dehydrator trays close together but not overlapping The average drying time will be 4 to 8 hours See Determining Dryness information below If you did not cook the meat prior to dehydrating cook it after following the instructions below Cooking meat after dehydrating Preheat oven until the internal temperature is 275 F For an accurate temperature reading check with an oven thermometer Remove jerky strips from dehydrator trays and place on a baking sheet close together but not touching Heat jerky in preheated oven for 10 minutes jerky strips should be sizzling when removed from the oven Remove jerky from baking sheet and cool to room temperature Preparing Jerky from Ground Meat Mix one packet of Presto jerky spice and one packet of Presto jerky cure with 1 pound of ground meat that is about 93 lean Place the ground meat mixture in a Presto jerky gun or a cookie press and extrude meat directly onto dehydrator trays making sure that the meat does not touch or overlap The average drying time will be 4 to 8 hours See Determining Dryness information below Cook the meat after dehydrating following the instructions above Determining Dryness Begin checking jerky after about
11. ayer of vegetables Posi tion the basket or colander in the pot making sure it does not contact the boiling water Cover with a close fitting lid Steam for the time indicated in the Vegetable Drying Guide on page 8 Water blanching Fill a large pot full with water Cover and bring to a boil Place vegetables loosely in a basket or colander and submerge in the boiling water Cover and blanch for the time indicated in the Vegetable Drying Guide Water should return to a boil in less than 1 minute If not too many vegetables were added to the basket reduce the amount of vegetables added for the next batch Water blanch for the time indicated in the Vegetable Drying Guide on page 8 Immediately after steam or water blanching dip the vegetables in cold water to quickly cool them Drain the vegetables and arrange them in a single layer on the dehydrator trays Refer to the Vegetable Drying Guide on page 8 for drying times Determining Dryness Refer to the Vegetable Drying Guide on page 8 and begin checking the vegetables at the beginning of the average drying time range Remove a few pieces of vegetables from each dehydrator tray and allow to cool to room temperature Test for dryness by breaking the pieces in half Most vegetables will be crisp when appropriately dried and will break easily If vegetables do not break easily addition al drying time is needed If vegetables seem to have a lot of moisture remaining recheck every to 2 hours If vege
12. bout 1 cups of pur ed fruit for each fruit roll sheet Select ripe or slightly overripe fruit and remove any bruised areas Wash fruits and remove peel seeds and stems Cut fruit into chunks and using a food processor or blender pur e until smooth applesauce consistency To get the pur eing process started you may need to add approximately tablespoon of fruit juice or water If desired fruit can be pretreated to preserve its natural color Add 1 2 teaspoons of lemon juice to each 1 2 cups pur ed fruit See the Fruit Drying Guide on page 6 to determine which fruits will benefit from pretreatment The natural sweetness of fruit is intensified with drying However if your preference is for a sweeter fruit roll you can add honey Mrs Wages is a registered trademark of Precision Foods Inc Fruit roll sheets are sold separately maple syrup corn syrup or sugar to the pur ed fruit if desired Try different amounts of sweeteners starting with 1 tablespoon for each 1 cups of fruit pur e to find your preference Fruit with sweeteners added will take longer to dry than fruit that is not sweetened Canned fruit can also be used to easily make fruit leather Drain juice from fruit saving juice for later use Place fruit in food processor or blender and pur e until smooth Applesauce can be used directly from the container For frozen fruit thaw and pur e until smooth Pour pur ed fruit on lightly oiled fruit roll sheet an
13. cool before putting on or taking off parts and before cleaning the appliance 6 Do not operate any appliance with a damaged cord or plug or in the event the appliance malfunctions or has been damaged in any manner Return the appliance to the Presto Factory Service Department for examination repair or electrical or mechanical adjust ment The use of accessory attachments not recommended by the appliance manufacturer may cause injuries Use only Presto dehydrat ing trays and accessories with this dehydrator Do not let cord hang over edge of table or counter or touch hot surfaces Do not use outdoors 10 Do not place on or near a hot gas or electric burner or in a heated oven 11 Never use this appliance to dehydrate foods that contain alcohol or have been marinated in alcohol 12 Do not use appliance for other than intended use SAVE THESE INSTRUCTIONS THIS PRODUCT IS FOR HOUSEHOLD USE ONLY N o o0 1 Important Cord Information e This appliance has a polarized plug one blade is wider than the other To reduce the risk of electric shock this plug is intended to fit into a polarized outlet only one way If the plug does not fit fully into the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to modify the plug in any way A short power supply cord or cord set is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord Ex
14. d and bruised leaves or stems Placing the herbs on a mesh screen will help prevent them from falling through the grates in the tray as they dehydrate Drying Time Herbs dry very quickly in this dehydrator Check herbs from each of the dehydrator trays every ten minutes Drying time will range from 30 minutes to 1 hour Overdrying herbs will result in a scorched flavor Determining Dryness Herbs are acceptably dry when they are crispy and crumble easily Packaging and Storage Dried leaves are best stored whole and then crumbled when needed Follow Packaging and Storage information on page 3 Nonstick mesh screens are sold separately Uses Most dried herbs are 3 to 4 times stronger than the fresh herbs therefore when using dried herbs in a recipe that calls for fresh herbs use 4 to 4 of the amount called for in the recipe VEGETABLE DRYING GUIDE Drying times are highly variable depending on the type and amount of food thickness evenness of food pieces humidity air temperature personal preference and even the age of the plant at the time of harvesting Pretreatment water blanching or Average Vegetable Preparation steam blanching Drying Time Asparagus Cut into 1 pieces water 37 472 minutes 5 7 hours steam 4 5 minutes Beans green wax Remove ends and strings Cut into 1 pieces water 2 minutes 5 10 hours steam 2 2 2 minutes Beets Cook until tender Cool and peel Cut into shoestring None Already cooked 3 6 h
15. d spread with a spatula to form a uniform layer about 4 inch thick Place fruit roll sheet on dehydrator tray and begin drying Average drying time for all fruit rolls is 4 to 7 hours Determining Dryness Acceptably dried fruit leather will be slightly tacky to the touch but will not indent when touched in the center Begin checking the fruit roll after 4 hours of drying If additional drying time is needed recheck every 30 minutes While slightly warm starting from the outer edge carefully peel the fruit roll from the sheet Loosely roll in plastic wrap or waxed paper and follow Packaging and Storage information on page 3 For immediate enjoyment cut in strips or roll and cut into serving pieces Note Remove fruit rolls from sheets prior to cutting them FRUIT DRYING GUIDE Drying times are highly variable depending on the type and amount of food thickness evenness of food pieces humidity air temperature personal preference and even the age of the plant at the time of harvesting Average Fruit Preparation Pretreatment Drying Time Apples Peel if desired core and cut in rings or slices to 1 4 thick Ascorbic acid ascorbic 3 8 hours acid mixture or lemon juice Apricots Cut in half remove pit and cut in quarters or 1 4 thick slices See apples 7 15 hours Bananas Peel and cut into 1 4 thick slices See apples Blueberries Remove stems Dip in boiling water for 30 to 60 seconds and then plunge in
16. g an appliance please include a descrip tion of the defect and indicate the date the appliance was purchased We want you to obtain maximum enjoyment from using this PRESTO appliance and ask that you read and follow the instructions enclosed Failure to follow instructions damage caused by improper replacement parts abuse misuse or neglect will void this pledge This warranty gives you specific legal rights and you may also have other rights which vary from state to state This is Presto s personal pledge to you and is being made in place of all other express warranties NATIONAL PRESTO INDUSTRIES INC Eau Claire WI 54703 3703 Form 76 029A
17. ing Food turns brown when it is overdried When drying smaller vegetables such as peas or carrots it is recommended that you use a mesh screen A mesh screen will help Nonstick mesh screens are sold separately prevent smaller foods from falling through the grates in the tray as they dehydrate Selection and Preparation Wash vegetables to remove dirt and debris Trim vegetables to remove fibrous or woody portions or bruised and decayed areas peel and slice using the preparation information found on the Vegetable Drying Guide on page 8 Slice or cut vegetables into pieces that are uniform in size See guide on page 8 for pretreatment information about specific vegetables Pretreatment The process of blanching involves subjecting vegetables to a high enough temperature to deactivate the enzymes Blanching is neces sary to stop the naturally occurring enzymes from causing loss of color and flavor during drying and storage Blanching also relaxes the tissue walls so moisture can more readily escape during drying and enter during rehydrating Blanching can be done in water or steam Water blanching causes a greater loss of nutrients but is faster than steam blanching and achieves a more even heat penetration Steam blanching Fill a deep pot with water and bring to a boil Place vegetables loosely in a basket or colander that will allow steam to freely circulate around the vegetables Do not fill basket or colander with more than a 24 inch l
18. oose those that are at peak eating quality Avoid overripe or immature fruits and vegetables Remove any parts of the food that are bruised or blemished e For even drying cut food into uniform sizes shapes and thicknesses Use a Presto SaladShooter slicer shredder food processor or mandoline to aid in cutting uniform slices Raised ribs Slightly overripe fruits are acceptable for making fruit rolls should be facing down Fig B2 e Drying times are highly variable depending on the type and amount of food thickness evenness of food pieces humidity air temperature personal preference and even the age of the plant at the time of harvesting That is why throughout the book you will notice there is a range of average drying times In some cases you may find you may need to or prefer to dry your foods for shorter or longer periods than those listed For best results begin checking your food at the beginning of the range listed in the instructions You should then gauge how often you should recheck the food based on how the drying is progressing With some foods such as herbs that may mean every 10 minutes and with other foods such as fruits that may mean every 1 to 2 hours e Dehydration prevents microbial growth however chemical reactions caused by enzymes in fruits and vegetables can occur unless the product is pretreated before drying Pretreatment will prevent or minimize undesirable color and texture change
19. ours strips 4 thick Broccoli Cut in serving pieces water 2 minutes 3 7 hours steam 3 3 2 minutes Carrots Peel and cut off ends Cut into 4 to 1 4 slices water 3 minutes 3 9 hours steam 3 3 4 minutes Cauliflower Cut in serving pieces water 3 4 minutes 4 7 hours steam 4 5 minutes Celery Trim ends Cut in slices water 2 minutes 2 4 hours steam 2 minutes Corn cut Husk and remove silk Blanch and cut corn from cob water 1 minutes 6 10 hours ae eee 2 22 minutes turers _ ephaniis et ___ outer skin Cut off top and root ends Cutin None 2 6 hours slices Shell water 2 minutes 4 8 hours steam 3 minutes Peppers and pimientos Remove stem core and inner partitions Cut into 1 4 None 5 9 hours strips Potatoes Peel and cut into 1 4 slices water 5 6 minutes 3 7 hours steam 6 8 minutes Summer squash and Trim ends Cut into slices water 1 minutes 3 5 hours a steam 2 3 minutes Tomatoes Peel if desired Cut into sections Peel if desired Cut into sections wide wide 5 10 hours Care and Cleaning 1 Remove plug from wall outlet before cleaning 2 Wash the dehydrator trays and cover in warm water and a mild detergent or wash in a dishwasher If necessary a soft brush may be used to loosen dried on food particles Do not use steel wool scouring pads or abrasive cleaners on any of the dehydrator parts 3 Wipe the dehydrator base with a soft damp cloth DO NOT IMMERSE
20. p if desired If fruits seem to have a lot of moisture remaining recheck every to 2 hours If fruits appear to be almost done check again in 30 min utes Always check fruits from each tray Conditioning After drying allow fruit to cool for 30 minutes to 1 hour before packaging Dried fruits may have uneven amounts of moisture remain ing because of differences in the size of various pieces Although fruit appears to be dry there may still be moisture remaining in some of the individual pieces Conditioning is a procedure that can be used to more evenly distribute moisture which will reduce the chances of mold growth It allows you to determine if you ve removed enough moisture before you put it into storage To condition place the pieces of fruit loosely in a clean plastic or glass container and seal and let stand for 1 week This will allow drier pieces of fruit to absorb excess moisture that may be present in other pieces Daily shake the jar to separate the pieces and observe for condensa tion If condensation develops remove the fruit and dehydrate for additional time After conditioning follow Packaging and Storage information on page 3 Uses Dried fruits make great snacks They can also be added to trail mixes cereals muffins breads and other baked products Dried fruit can be used as is or softened prior to use To soften dried fruit submerge in boiling water and soak for 5 minutes or place fruit in a steaming basket over
21. roperly packaged and stored will be good for 1 year at 60 F or 6 months at 80 F Fruit leather rolls should keep for up to 1 month at room temperature Vegetables have about half the storage life as fruit If food is to be kept longer then store it in a freezer e Package vegetables and fruits in separate storage containers to avoid flavor transfer Drying Jerky Homemade jerky is a flavorful dried meat product that is especially popular with outdoor sports enthusiasts because it is light and easy to transport Jerky can be made from almost any lean meat including beef pork or venison Whenever handling meat basic food safety precautions need to be observed e Wash hands thoroughly before and after handling raw meat e Keep meat refrigerated or frozen until ready to use e Raw meat and its juice should be kept away from other foods Wash cutting boards utensils counters etc with hot soapy water after contact with raw meat After washing sanitize with a solution of 1 tablespoon chlorine bleach per gallon of water Allow surface to air dry e Marinate meat under refrigeration Discard marinade after meat is removed e Keep raw meat and dried jerky separate NOTE The United States Department of Agriculture recommends that meat be precooked prior to dehydrating or cooked after dehy drating to reduce the risk of foodborne illness Preparing Jerky from Meat Strips Select lean meats such as beef and venison sirloin rump and round cuts
22. s during drying and storage See specific sections for recommended pretreatment e Place foods in a single layer on the trays Do not allow food to touch or overlap e When drying strong smelling foods such as onions and garlic be aware that there will be a strong odor during the drying process That odor may linger after drying has been completed e Individual pieces of food may not all dry at the same time Foods that are appropriately dried should be removed before those that still require additional drying Always check all of the trays for foods that are appropriately dried Allow dried pieces to cool and then place in a covered container e Do not add fresh fruits and vegetables to a partially dried load This will add moisture and increase the drying time e Allow for continuous drying Do not unplug dehydrator in the middle of the drying cycle and resume drying at a later time as this may result in poor quality and or unsafe food Packaging and Storage Dried foods need to be properly packaged to prevent reabsorption of moisture and microbial deterioration Pack food in clean dry airtight containers Glass jars or freezer containers with tight fitting lids are good for storage Resealable plastic freezer bags are also acceptable e Store packaged dried food in a dry cool location away from light Higher temperatures and exposure to light will shorten the storage time and result in loss of quality and nutrients Most dried fruit when p
23. tables appear to be almost done check again in 30 minutes Always check vegetables from each tray Follow Packaging and Storage information on page 3 Uses Dried vegetables have a unique flavor and texture and are best used as ingredients for soups stews casseroles and sauces rather than stand alone side dishes When using in soups dried vegetables can be added without soaking Dried vegetables used for other pur poses need to be soaked before cooking To soak start with 1 4 to 2 cups of boiling water for every 1 cup of dried vegetables Soak for 1 to 2 hours or until vegetables have returned to nearly the same size they were before dehydrating Additional water should be added as needed during the soaking process After soaking simmer the vegetables in the soaking water until tender allowing excess water to evaporate Drying Herbs Drying fresh herbs allows you to have a ready supply of economical herbs that are available to use all through the year This dehydra tor works best for herbs such as chives cilantro and parsley Aromatic herbs such as basil mint oregano rosemary and sage are not recommended Selection and Preparation Pick herbs for drying just before the flowers first open These herbs will be the most flavorful The best time to pick herbs is early morning just after the dew has evaporated Rinse leaves and stems in cool water to remove any dust or insects and then gently shake to remove excess water Remove dea
24. tension cords may be used if care is properly exercised in their use e If an extension cord is used the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance The extension cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally e Connect the power supply cord to a 120VAC electrical outlet only Before First Use Become familiar with the food dehydrator Fig A and read and follow the instructions carefully As received your food dehydrator will be in the storage position Remove the dehydrator trays and cover from the base and wash them according to the Care and Clean ing instructions on page 8 How To Assemble and Load Trays for Dehydrating For dehydrating stack trays onto base as shown 1 Remove trays and cover from unit See through 2 Turn power base over and locate cord Uncoil from base U Set base right side up on a dry level surface In order to function properly the dehydrator must have sufficient airflow therefore be sure the base and cover vents are not g Tray without obstructed at any time Never place dehydrator on carpet Z N handles or a towel 4 Note that each tray has a smooth surface on one side and raised ribs on the reverse side Food goes on the smooth side see Fig B1 The raised ribs should always be facing do
25. wn see Fig B2 Tray with Four nestable handles 5 Select a tray with handles Set the tray on the counter so drying trays n ZN Tray without the words THIS SIDE UP which are molded onto the A handles handles are facing up Begin loading tray with a single layer of food 6 Place loaded tray onto power base The first tray placed Tray with onto the power base MUST have handles see Fig A handles 7 Select a tray without handles Load food onto smooth sur Center hub face and stack tray without handles onto tray with handles center hub screen Base 8 Continue filling and stacking trays alternating trays with platform handles and without handles see Fig A Power base 9 Place clear cover over stacked trays Position cover so that lt Cord the words on the cover handles THIS SIDE UP are fac Power light storage ing up 10 Plug cord into a 120VAC electrical outlet only and begin dehydrating See pages 3 through 8 for dehydrating infor mation for specific foods Additional trays sold separately Place food on Fig B1 smooth surface General Dehydrating Information Safety precaution Wash hands thoroughly prior to preparing food for dehydrating Likewise thoroughly clean all utensils cutting boards and counters that will be used for preparing food Wash foods before preparing them for dehydrating e When selecting food for drying ch
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