User Manual
ENGLISH INSTRUCTIONS
9
PRE-TREATMENT OF FOODS
• Do not overlap foods. Lay foods at on the Dehydrating Trays.
• Check dryness after 6 hours, then check every 2 hours until crisp, pliable or
leathery depending on the product.
• Check foods to make sure they are completely dry before removing. Open
or cut down the middle of a few samples to check internal dryness. If the food
is still moist, dehydrate longer.
• Label each container with the food name, date of drying and the original
weight. Keep a journal to help improve drying techniques.
• Proper storage is essential to maintain quality food. Package the food when
cool. Foods can be kept longer if stored in a cool, dark, dry place. The ideal
storage temperature is 60
o
F (16
o
C) or lower.
• Place dried foods in plastic freezer bags before storing in metal or glass
containers. Remove as much air as possible before sealing.
• Vacuum sealing is ideal for keeping dried foods.
• Remember, foods will shrink approximately 1/4 to 1/2 their original size and
weight during the dehydration process, so pieces should not be cut too small.
One pound of raw meat will yield approximately 1/3 lb. (0.2 kg) to 1/2 lb. (0.2
kg) of jerky.
• Use the Drying Guide on the Control Panel as a reference for proper
temperature settings. If the heat is set too high, food may harden and dry
on the outside...yet be moist on the inside. If the temperature is too low, the
drying time will increase.
TIPS
While it is not necessary to reconstitute your dried foods, you can do so with ease.
Vegetables can be used as a side dish or in recipes very effectively after being
reconstituted in the following way.
• Dehydrated food can be re-hydrated by soaking in cold water for 3-5 minutes.
Use 1 cup of water for 1 cup of dehydrated food. Once re-hydrated, the food can
be cooked normally. Soaking foods in warm water will speed up the process,
however, it may result in loss of avor.
• Dehydrated fruits and vegetables can be soaked in cold water for 2-6 hours in the
refrigerator. WARNING! Soaking at room temperature allows harmful bacteria to
grow.
• Do not add seasoning. Adding salt or sugar during re-hydration may change the
avor of the food.
• To make stewed fruits or vegetables, add 2 cups of water and simmer until
tender.
• Consume dehydrated foods as soon as possible once the storage container is
opened. Keep any unused portions in the refrigerator to avoid contamination.
RE-HYDRATING