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USER GUIDE & RECIPES
FoR all MoDElS
Food Dehydrator
Convection-Only Model
Dry fruits &
vegetables, beef jerky,
potpourri and more!
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Table of Con Ten Ts Food Dehydration History and Background ........................................... 2 Principles of Dehydration ....................................................................... 3 Procedure .............................................................................................. 3 Pretreating ............................................................................................. 4 Packing and Storage ......................................................
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f ood dehydra Tion a h istory and background Your Food Dehydrator brings a new dimension to ancient food preservation processes. It allows you to enjoy a simpler and more rapid drying process in the convenience of you own home. Now you can have the satisfaction of preparing healthful and delicious treats in the comfort and convenience of your own home and save money and have fun at the same time. Archeological discoveries indicate that early man sustained himself on natural dehydrated food
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Prin CiPles of dehydra Tion There are no uniform rules that apply to all food dehydration pro- cesses. The best way to become proficient is to experiment using this booklet as a guideline and then adjust your drying techniques accordingly. Dehydrating is a method of heating the food to evaporate the mois- ture present and then removing the water vapor formed. Keeping records is helpful in food dehydration. For instance, you can weigh food before and after dehydration. Record this along with
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Pre Trea Ting Enzymes in fruit and vegetables are responsible for color and flavor changes during ripening. These changes will continue during drying and storage unless the produce is pretreated to slow down enzyme activity. Blanching can be used in the pretreatment of vegetables. It helps set color and hastens drying by relaxing tissues. It can also help keep flavor during storage and improve reconstitution during cooking. Many light-colored fruits (especially apples, apricots, peaches, n
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Before drying pretreated food, remove any excess moisture by plac- ing the food on paper towels or clean cloths. Trays should be loaded with a thin layer of food as directed. If needed, clean cheesecloth can be spread on the trays to prevent food pieces from sticking or falling through. The food being dried should be about 1/4” thick and should not exceed roughly 3/4” of each tray’s surface area. drying Drying time varies according to fruit or vegetable type, size of pieces, and tray load.
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r eCons TiTu Ting f oods Not all dehydrated foods need to be reconstituted. Some fruits are preferable in their dried form. Most vegetables taste better when reconstituted. To reconstitute vegetables for cooking, merely wash product in clean water, then place in an amount of cold, unsalted water and cover. Soak 2 to 8 hours. If possible cook in same water used for soaking. Add more water if necessary. Bring to a boil then reduce heat to simmer until just done. Add salt as desired at end o
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r emember always use fresh, quality food and wash everything before starting to dehydrate 1. Best results are achieved when the quality of the food is high. Select ripe produce in good condition. Bad food may give an off-flavor to the entire lot. 2. Clean produce is important. Wash thoroughly, remove soft or spoiled areas, slice and pre-treat if necessary. Be certain that your hands, cutting utensils and food preparation areas are also clean. 3. Produce may be shredded, sliced or
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mos T imPor Tan T Trays nearest the bottom are exposed to the hottest, driest air and food on them will dry more rapidly. So it is important to rotate the location of the trays during dehydration. Simply move trays as shown in the following diagrams. Also turn each tray a quarter turn sideways to help insures more even drying. example: r otate trays about every 6 hours Occasionally check to see if your food is dehydrated. Your Food De- hydrator is designed to rely on natural heat convect
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drying Table f or f rui Ts & Vege Tables The times given are approximate. Your drying times will vary with room temperature, humidity, moisture content of the food, how thinly the food is sliced, how many trays you are using, and personal preference. The presence of natural juices in food will also vary. Some fruit sugars tend to be stickier than others. always Thoroughly wash food before dehydra Tion Fruit Preparation Dryness Test 5-7 Tray No Fan Apples After paring, core, slice into ring
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Fruit Preparation Dryness Test 5-7 Tray No Fan Brussels Cut sprouts from stalks, cut in half Brittle 1 - 2 days Sprouts length wise through stem. Broccoli Trim and cut as usual. Steam until Brittle 1 - 2 days tender - 3 to 5 minutes. Cabbage Trim. Slice into strips 1/8” thick. Leathery 1 day Carrots Select young tender roots. Steam Leathery 1 - 2 days until tender. Cut into slices, shreds, cubes or strips. Leathery 1 1/2 days Cauliflower Separate into flowerets. Place in 2 qu
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Fruit Preparation Dryness Test 5-7 Tray No Fan Mushrooms Select mushrooms with cap Leathery to brittle 1 - 2 days curling under-these are young depending on size. and tender. Wipe off with damp paper towels or brush gently to remove dirt. Nectarines No need to peel. Halve and Brittle 1 1/2 - 3 days remove pit. Cut in 1/4” slices and (3 tray max) arrange on tray. Onions and Peels and cut into 1/2” slices or Leathery 1 - 2 days Leeks nuggets, or chop. Stir several times
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Fruit Preparation Dryness Test 5-7 Tray No Fan Plums Cut in half and remove pits. Pliable 1 - 3 days (3 tray max) Prunes Same as plums, but soak in boil- Leathery 2 - 3 days ing water for two minutes first. (3 tray max) Pumpkin Bake or steam small pieces until Leathery 2 days & Hubbard tender. Cut into strips 1 to 3 Squash inches wide, peel and remove pulp. Slice strips 1/2” thick. Scrape pulp, place in blender to puree. Dry with paper towels. Rhubarb Use only
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frui T re CiPes g lazed banana Cinnamon Chips Slice Bananas into lemon juice or ascorbic acid. Drain on paper towel. Arrange on tray. Sprinkle with a mixture of sugar and cinna- mon. Dry to shiny crispness. h oney g lazed banana Chips Slice bananas and dip into a glaze of 1/4 cup honey thinned with 1/4 cup water. Drain and place on trays. Dry. dried Candied f ruits Rinse fruits or fruit rinds and cut into thin strips. Simmer slowly in a solution of approximately 2 cups water and 2 cups sugar
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spiced Peach Pie Soak 1 1⁄2 cups dried peaches in the refrigerator overnight. Then stew until soft (about 45 minutes). Chop peaches. Add a mixture of: 1 1⁄2 tablespoon cinnamon 2 tablespoons flour 1⁄2 cup white or brown sugar 4 tablespoons melted butter 2 tablespoons water 1⁄8 teaspoon salt Add mixture to peaches and stir lightly. Pour into unbaked pie crust, cover with top crust. Bake 35 to 45 minutes until golden brown at 350 degrees. apple Pie 2 cups dried apples 1 tablespo
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Vege Table r eCiPes Vegetable soup 2 cups dried beef, diced (optional) 8 cups water 1⁄2 cup diced dried onions Salt & Pepper to taste 1⁄2 cup diced dried carrots 1⁄4 teaspoon sage 2 tablespoons chopped dried parsley 1⁄4 cup dried peas 1⁄2 cup pearl barley 1 cup dried tomatoes 1 cup dried diced potatoes 1⁄2 cup dried chopped celery and crushed celery leaves Put meat and vegetables in soup pot, cover with cold water. Bring almost to a boil, reduce heat and simmer f
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Trail Trea Ts Quick energy snacks 4 cups rolled oats 1 cup chopped dates or apricots 1 cup brown sugar 1⁄2 cup raisins 1 cup dry roasted nuts 1 1⁄2 cups coconut flakes Mix all ingredients together thoroughly. Spread onto tray. Dry until crisp. Seal in individual ziploc sandwich bags for munching on hikes and camping trips. h ome made g ranola Less expensive, tastier and fresher than the store-bought variety - and this granola is fun to make! 5 cups rolled oats 1⁄2 cup brown sugar
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Jerky r eCiPes f or meaT and f ish Normally raw meat is used for jerky. However, cooked meat as well as raw meat may be dehydrated for later reconstitution. Cut meat to size for recipes before dehydration. You’ll find that meat is much easier to work with when it’s cut to size before it is dehydrated and becomes crispy. Be extra careful when making jerky from raw chicken or turkey because salmonella bacteria may be present in the poultry when you purchase it. It is extremely important that
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f ood dehydra Tor C l ay For Arts, Crafts & School Projects • Hobbies Gifts • Holiday Ornaments • Decorations r ainy day f un wreaths n apkin r ings Photo f rames Christmas Trim o rnaments f un Jewelry dolls f igurines Centerpieces n ame Tags Candle h olders Child h and Prints dog Prints magnet arts Pins Toys miniatures 18
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f ood dehydrator Clay 2 cups flour 1 cup salt 1 cup water Mix flour and salt together, then add water. Blend mixture by hand. Knead by hand 2 or 3 minutes into a pliable, moist ball. Roll dough on a well-floured surface, adding flour to the top of the dough so it will not stick. Keep surface well-floured as you roll and turn dough. Cut into shapes or make figurines and then dry. h oliday o rnaments Roll dough thin - as you would a cookie. Use cookie cutters for designs. Make extra o
