OPERATING INSTRUCTIONS FOR FOO MODEL FOR SERVICE OR QUESTIONS CALL l-800-672-6333 FOR HOUSEHOLD USE ONLY
IMPORTANT SAFEGUARDS When using all electrical appliance, basic safety precautions should always be followed to reduce the risk of fire, electric shock, injury to persons, including the following: 1. Read all instructions before using the machine. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock, do not immerse cord, plugs, or base in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5.
SPECIAL CORD SET INSTRUCTIONS 1. A short power supply cord is provided to reduce the hazards resulting from becoming entangled in, or tripping over a longer cord. 2. An extension cord may be purchased and used if care in its use. exercised 3. If an extension cord is used, the marked electrical rating of the extension cord must be at least 10 amps and 120 volts.
Warnings: The following safety practices must be followed to prevent food-borne illnesses. This is the case with any food-handling product and does not to all foods, fresh and dried. Thoroughly wash hands before starting to work with food, and wash again each time they touch anything other than food, before resuming work. ! Scrub and sanitize trays and lid of dehydrator between uses. ! Clean all kitchen equipment thoroughly after each use. Use hot water and detergent.
Introduction Congratulations, your are the owner of The Food by Mr. Coffee This instruction book will introduce you to simple and easy ways to preserve vegetables, fruits, and meats. You can make nutritious snacks while saving money on groceries. Herbs, flowers and potpourri be made by the at a fraction of the cost of store-bought goods. Please read of the instructions in this booklet carefully before you be in to use this appliance.
Operating Instructions Before using The Food Dehydrator by Mr. Coffee for the first time, wash the trays and cover in warm, soapy water and rinse well. Trays can be washed on the top rack of a dishwasher only. ! ! Simply plug in The Food Dehydrator. Push the ON/OFF switch ON. The light on the switch will illuminate to indicate that the unit is operating. ! Once drying is complete, turn the switch to OFF, and unplug unit. ! When using the Fruit Roll tray, always place on the top tray.
Genera/ Why use a Food Dehydrator? About Drying Foods COST Saving money is a major benefit of drying foods. Home-dried foods can be made at a fraction of the cost that you will pay at the supermarket. Buying produce and meats on special, or growing your own in the summer is a great way to make your food dollar stretch further. GREAT TASTE Once water is removed from fruits and vegetables, the natural flavor is concentrated into chewy, healthy snacks.
Highlights Be sure to choose fresh, ripe fruits and vegetables. Quality meats; herbs and flowers will help insure good results. Clean produce thoroughly before using. Cut foods Slices that are about thick work the best. Foods can be sliced, shredded or diced. Cut foods, then quickly place to dry. Don’t overlap pieces on the trays, however, they may touch. Drying times are affected by the humidity, thickness of slices and moisture content of the foods.
Drying Fruits Use fruits that are fresh and ripe. Grow your own or select from a farmer’s market to help ensure quality produce. High quality produce will generate high quality results. Once you start processing fruits, work quickly to prevent spoilage. PREPARATION Wash fruits thoroughly. Remove any blemishes or spoiled spots. Slice into slices or circles or in halves. A slicer or food processor will help speed up this step. PRETREATMENT (OPTIONAL) Pretreating fruits is optional.
Water blanching is a process that helps break open waxy or tough skinned fruits. Examples of tough skinned fruits are grapes, prunes, plums, cherries, some berries and figs. By breaking open the outside skin, quicker, more even drying will result. Peeling fruits is a personal decision. Skin adds a longer drying time, however, skin is a highly nutritious part of the fruit. Personal preference is the only way to decide about peeling. ACID-CITRIC ACID These two acids help to prevent browning.
Drying Vegetables Choose vegetables that are fresh and crisp as they will yield the best results. PREPARATION As with fruits, wash the vegetables and remove any blemishes or spoiled spots. slices or wedges. Cut into PRETREATMENT (OPTIONAL) As with fruits, vegetables need not be pretreated to achieve good results. Listed below are several pretreating options. Pretreating does help retain color, extend shelf life and enhance nutritional value.
FRUIT AND VEGETABLE DRYING CHART Wash thoroughly fruits and vegetables prior to preparation. PREPARATION DRYNESS TEST VEGETABLE Apples Pare, core, slice into rings. Dip in pretreatment for 2 minutes. Drain, arrange on tray to dry. Artichokes strips. Cut hearts into Boil minutes in a mixture of 1 TBSP. lemon juice and 1 cup water. Apricots Dry in halves turned inside out or cut into quarters. Dipping in pretreatment helps to retain color. Asparagus Cut into 1” pieces.
FRUIT/ VEGETABLE PREPARATION Carrots DRYNESS TEST TIME Slice or dice, steam until tender. Leathery 4-15 Cauliflower Separate into florets. Dip into mixture of 2 QTS. water and 3 TBSP. salt for 2 minutes Steam until tender. Leathery 4-15 Celery Separate and stalks. Cut stalks into slices. Place both on tray to dry. Remove leaves first they dry faster. Brittle 4-12 C Chives Corn Cranberries Cucumbers Eggplant Garlic Greens Spinach, Turnip, Chard, Kale Pitting is optional.
VEGETABLE Grapes (Raisins) TEST Remove stems: Water bath for’ (Hours Pliable 4-24 Lemons Mushrooms to retain white color. I 8-24 Nectarines Okra Choose young okra. trim pods, cut into circles. Leathery Onions/Leeks Remove tops, bottoms and skin. slices or chunks. Cut Use cheesecloth to prevent falling through tray. Stir while drying. Oranges Do not peel. Cut in or slices. Parsley Tear into small pieces. Chop once dried. Brittle Parsnips Slice or dice, steam until tender. Place on trays.
PREPARATION JEGETABLE Peppers-Hot Persimmons Pineapple Plums Potatoes Wear rubber gloves while handling. Place whole on trays to dry. Remove cap. ‘Slice in circles or slices. Remove core. Cut in slices, wedges or chunks. If canned, drain and pat dry. Cut in half, remove pit. No need to peel potatoes. Slice dice or grate, cut into Steam until tender. Place. on trays. Boil in water bath minutes. Cut in half. Remove pits, place on tray in slices halves.
Meats and Fish Review “Warnings” on page 3 for important information. Meats or fish can be dried using two different methods. Jerking meats, or processing prior cooking, yields tough, chewy but great tasting meat. The meats are soaked in a salt-based marinade, then dried. Dried meats and fish are cooked prior to drying. Proper cooking should kill bacteria present in raw meats and fish prior to drying. The dried meat and fish products can be used for stews, sandwich spreads, or stroganoff.
Fish Use fresh fish, cut into strips. Larger fish works best. Properly clean fish and keep cold prior to drying to help reduce spoiling. ‘Remove the bones and cut into strips. Soak in a mixture of 1 quart water and cup salt and refrigerate for 30 minutes. Remove from liquid, pat dry. Place into a flat pan and sprinkle liberally with a salted seasoning mixture. Use at least 1 tablespoon salt per 2 pounds of fish. Cover and refrigerate for about 6 hours. Then place seasoned strips onto trays to dry.
Herbs/Flowers/Potpourri Properly clean all herbs and flowers prior to drying. HERBS AND SPICES Almost any herb can be used for drying. These can be dried right on the stalk or stem. Remove the stems and leaves once these are dried. Labeling the herbs or spices prior to drying will help make identification much easier once dried. Place in plastic bags in the whole form, then store in a cool, dry place. Crush or rub leaves when ready to use. This helps to keep the flavor intact.
Storage and Labeling PACKING Freezer bags with the zipper-type tops are excellent for storing dried foods. Place foods inside, squeeze out as much air as possible, then seal shut. sealed, vacuum bags can also be used. Vacuum sealing will extend the shelf life even longer. Glass jars that seal tight can also be used. STORAGE Store packaged foods in a dry, dark place. Cooler is better. Keeping foods in a refrigerator or freezer will greatly extend the shelf life.
Dehydrated foods are great eaten dry, but they can also be rehydrated close to their original form. Dried foods can be rehydrated by soaking them in liquids such as water, fruit are great in pies and sauces. Dried vegetajuices or stocks. Rehydrated bles can be used for stews or soups. Do not add salt or sugar to water, this will slow down the rehydratfng process. Various methods for rehydrating are outlined below. Choose the method that best your needs.
GLAZED BANANA CHIPS Slice bananas into slices, place into lemon juice. Soak for a few minutes, drain, then place on tray. Sprinkle with a mixture of sugar and cinnamon. Dry until crispy and shiny. For best results, use almost green bananas. BANANA CHIPS/HONEY GLAZED Mix cup water and cup honey. Add sliced banana. Drain, then place on trays to dry. Sprinkle with cinnamon or your favorite spice to add an extra touch.
CINNAMON BLUEBERRY OAT BRAN MUFFINS Makes 12 muff ins 1 cup of dried blueberries 1 cup warm water Soak blueberries until tender. Drain off water. 1 cup low-fat buttermilk 1 teaspoon baking powder teaspoon salt 1 Tablespoon vegetable oil teaspoons cinnamon 1 cup firmly packed brown sugar cup water 4 large egg whites, whipped until soft peaks form cups oat bran Preheat oven to Spray 12 muffin tins with non-stick coating. Mix the buttermilk with the baking powder, salt, oil, cinnamon, brown sugar and water.
DRIED SOUPS Place into saucepan any combination of your favorite vegetables. Add dry rice or noodles and your favorite dried meat. Place into an airtight container until ready to use. INSTANT SOUP PREPARATION Pour 2 cups of dried mix, from the recipe above, into 2 cups of boiling water. Cover and simmer until tender. Add seasonings to taste.
ZUCCHINI BREAD A great way to use your surplus crop. 1 cup dried zucchini, blended into a flour cup warm water Mix water and zucchini flour together, let stand. 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon Mix dry ingredients together, set aside. 1 cup cooking oil 3 2 cups sugar 2 teaspoons vanilla Combine oil, eggs, sugar and vanilla; stir with fork. Add to flour mixture. Then mix in zucchini with remainder of ingredients. Batter will be lumpy.
Meat MARINADE FOR BEEF, FISH OR TURKEY JERKY 3cupssoysauce 1 cup brown sugar 1 cup liquid smoke Mix together, let stand for 5 minutes. Add 1-2 pounds of meat and let marinate for 3 hours or overnight in an airtight container. Drain, place on trays to dry. To Order Accessories For quicker service call Mr.
Record Keeping PRODUCE/MEAT if Service VARIABLES Required, Do TIME to Your Store Canada) For Service, call COFFEE ( l-806-672-6333 U.S.A. a.m. to 5:00 p.m. Eastern Standard Time, Monday through Friday. To assist us in serving you, please have the model number (FD5) and date of purchase available. All repairs must be made by Mr. Coffee or an authorized Mr. Coffee Service Center. Please call us for assistance or for the location of the nearest authorized Mr. Coffee Service Center.
Notes
Limited Warranty Mr. Coffee warrants to the purchaser that the FD5 by Mr. Coffee@ (except for cord set) is free from manufacturer defects in material and workmanship for a period of one year from the date of original purchase when used in compliance with directions as outlined in the manufacturer’s instructions, which will constitute reasonable and necessary maintenance by the purchaser. In case of manufacturer defects in material or workmanship, Mr.
