User Guide

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MODEL: RJ43-5-R
1. Select ripe produce that is in good condition.
2. Wash food thoroughly to remove dirt or chemicals. Make sure to remove any soft or
spoiled areas. Slice and pretreat if necessary.
3. Slices should be between 1/8”-1/4” for efficient drying.
4. Drying times will vary according to the size of the load, thickness of the slice, \
humidity of the air, and the moisture content of the food itself.
5. To test for dryness let the product cool, and then cut a piece open. There should be
no visible moisture inside.
6. Fruits tend to be leathery in dryness; vegetables tend to be brittle.
7. The natural juices in foods, especially in fruits, will vary.
8. Some fruit sugars tend to be stickier than others.
9. When loading trays, food should not overlap.
10. There is a threshold of approximately 6%-10% of moisture that may remain in foods
after dehydration without the risk of food spoiling.
11. Many dried foods will have a leathery consistency similar to licorice.
12. Blanching is advisable for vegetables to inactivate the natural enzymes that
are responsible for undesirable discoloration. It also makes the dehydration and
rehydration processes go faster. In some cases blanching is used to tear the skin of
fruits which allows moisture to escape.
13. It is necessary to rotate the trays every 2-4 hours. To do this, move the bottom trays
up and top ones down and turn to the right or left.
14. Trays toward the bottom of the dehydrator are exposed to the hottest and driest
air, causing them to dry more rapidly.
15. Turn each tray a quarter turn sideways to help ensure more even drying.
16. When correctly dried, most of your fruits and vegetables will be soft and pliable,
without any damp spots.
17. To remove seeds or pits from prunes, grapes, cherries, etc., dehydrate about
halfway - and then pop seeds out. This prevents juice from dripping out.
18. The Dehydrator has two adjustable lid vents and base vents in order to maintain
circulation while dehydrating. Do not operate with the lid of bottom vent blocked
or closed at any time. This will interfere with proper airflow.
19. Occasionally check to see if your food is dehydrated. The Food Dehydrator is
designed to rely on natural heat convection to remove moisture from the food.
20. Do not use any oils or sprays on the trays.
DRYING MEAT OR FISH HINTS & TIPS
IMPORTANT: The USDA's current recommendation (as of 2017) for making jerky safely
is to pre-heat meat to 160°F and poultry to 165°F before the dehydrating process. This
step ensures that any bacteria present will be destroyed by wet heat. Because this
product only reaches 158°F, before dehydrating meat or poultry, make sure to heat up
the food to the recommended temperature as directed.
Suggestions for Safe Meat Dehydration include:
• You can boil the meat for 5 minutes prior to dehydrating. Once the internal
temperature of the meat (160°F) or poultry (165°F) has reached its respective
recommended temperature, the food is safe to dehydrate.
Tips & Tricks