User Guide

6
MODEL: RJ43-5-R
PROCEDURE
Fruits and vegetables selected for drying should be the highest quality possible - fresh and
fully ripened. Wilted or inferior produce will not make a satisfactory dried product. Unripe
produce lacks flavor and color. Overripe produce may be tough and fibrous or soft and
mushy.
Dehydrate produce immediately after preparation. Wash or clean all fresh food thoroughly
to remove any dirt or sprays. Be sure to remove any impurities, bruises, mold, or decay. A
minute amount can compromise the quality of an entire batch.
Dehydrate produce immediately after preparation. Wash or clean all fresh food thoroughly
to remove any dirt or sprays. Be sure to remove any impurities, bruises, mold, or decay.
RECONSITUTING FOODS
All dehydrated foods need to be reconstituted. While fruits are usually preferred in their
dehydrated form, vegetables are considered more desirable in their reconstituted form.
To reconstitution vegetables for cooking:
1) Wash produce in clean water.
2) Place in cold, unsalted water. Use lid to cover and let soak for 2-8 hours.
3) Cook with same water used for soaking and add water if necessary.
4) Bring water to a boil and reduce heat to simmer until done.
5) Add salt, if desired, at end of cooking time. Salt slows down the reconstitution process.
NOTE: Overcooking fresh produce will diminish flavor and texture. To reconstitute vegetable
like carrots, soak in ice water and refrigerate
Dried foods can be reconsituted by soaking, cooking, or a combination of both and will
resemble their fresh counterparts after reconsitution. However, dried foods are unique and
should not be expected to resemble fresh produce in every aspect.
Dehydrating food, does not prevent the growth of mold, yeast or bacteria. Food can spoil if
soaked at room temperature for extended amounts of time. Refrigerate if soaking for longer
than one hour.
To conserve nutritional value, use the left over water from soaking and cooking as part of
the water ingredient used in recipes.
One cup of dried vegetables reconstitutes to about 2 cups. To replace the moisture that
was originally taken out during dehydration, leave to soak in cold water for 20 minutes to 2
hours. Cover leafy greens with boiling water. To cook, let simmer until done.
Cover the fruit with water, more water can always be added later on if needed. Most
fruits can be reconstituted within 1 to 8 hours depending on fruit type, size of pieces and
water (Hotter water decreases time). Over-soaking will result in a loss of flavor. To cook
reconstituted fruit, cover with a lid and simmer in the same water used during soaking.
Operating Instructions