RJ43-5-RO 5-TRAY ROUND Food Dehydrator CUSTOMER SERVICE: 888.315.6553 | customerservice@chefman.
Contents 1 Introduction 2 Safety Instructions 4 Features 5 Operating Instructions 9 Tips & Tricks 10 Cleaning & Maintenance 11 Drying Chart 13 Notes and Records 15 Terms & Conditions 16 Warranty Card READ ALL INSTRUCTIONS BEFORE USE For your safety and continued enjoyment of this product, always read the instruction manual before using.
Congratulations! You have made an excellent choice with the purchase of this quality Chefman® product. By doing so, you now have the assurance and peace of mind which comes from purchasing a product that has been manufactured to the highest standards of performance and safety, supported by the high quality standards of Chefman®.
Introduction THE PRINCIPLES OF DEHYDRATION The first step in beginning the process of dehydration is to know what dehydration is. Dehydrating food is one of the oldest and easiest methods used in food preservation. Dehydration is the process of removing water or moisture from a food product which in turn makes that food product smaller and lighter. Food products release the majority of their moisture during the early stages of dehydration.
SAFETY INSTRUCTIONS IMPORTANT SAFEGUARDS THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY. SAVE THESE INSTRUCTIONS WARNING: With proper care, your Food Dehydrator is designed to provide years of household service. Be sure to follow these basic precautious when using this electerical appliance. Read all instructions before use. 1. This appliance is intended for indoor home use only. 2. Never use any accessories or parts from other manufactures.
SAFETY INSTRUCTIONS 14. Appliance exteriors are designed to be cool to the touch. Portions do get HOT during use. Burns can result from touching heating elements, air vents and removable baskets or containers and - if any part is designed to be handled do so with care. 15. Unplug unit when you have finished cooking. 16. Do not clean the appliance until the unit is cool. 17. Do not immerse complete appliance in water or a dishwasher for cleaning. 18. Clean with a non-abrasive cleaner, soft pad or cloth. 19.
Features 1 2 3 4 5 1. LID 2. TRAY 3. DEHYDRATOR FAN 4. LED LIGHT 5.
Operating Instructions PRETREATING The Enzymes in fruits and vegetables are responsible for the color and flavor changes that occur while ripening. These changes will continue during dehydration and storage unless the food item is pretreated. Pretreating works by slowing down enzyme activity. Blanching is a form of pretreatment which can be used for vegetables.
Operating Instructions 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.
Operating Instructions Dried or reconsituted fruits and vegetables can be used in a variety of ways. Dried fruits can be used for snacks at home, on the hiking trail, or on the ski slopes. Pieces of dried fruits can be used to make cookies and candies. Reconstituted fruits can be served as marmalades . It can be incorporated into favorite recipes for breads, gelatin salads, omelets, pies, stuffing, milkshakes, homemade ice cream and cooked cereals.
Operating Instructions Pack food as tightly as possible into clean, dry, insect-proof containers. Glass jars or moisture vapor proof freezer containers or bags are recommended. Metal cans with lids can be used if the dried food is first placed in a plastic bag. Your dehydrated food should be checked about once a month. Should you find mold growing, scrape it off, then pasteurize the contents. To pasteurize, place food evenly on a baking sheet and bake in an oven for 15 minutes at 175°F.
Tips & Tricks 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.
• You can dehydrate the meat or poultry first and then afterward, place in your oven at a minimum temperature of 165°F (74°C) for at least 30 minutes. • Meat must be sliced very thinly to be dried. Partially freeze meat for up to 1 hour. Remove and slice thinly across the grain. Place on the Drying Trays right away. Do not crowd or overlap the meat slices. • When done, test a piece of meat. It should crack when bent without snapping. Remove and cool completely on racks.
Drying Charts FOOD ITEM 11 PREPARATION DRYNESS TIME Apple Peel, core, and cut into slices or rings. Leave to soak in pretreatment for 2 minutes and drain. Pliable 4 - 10 Hours Apricots Pretreat whole apricot without penetrating skin. Cut in halves or quarters, and turn inside out. Pliable 8 - 16 Hours Artichoke Hearts Cut into 1/8" strips. Boil for 5-8 minutes in mixture of 3/4 cup of water with 1 tbsp of lemon juice. Brittle 4 - 8 Hours Asparagus Cut into 1" pieces.
Drying Charts PREPARATION DRYNESS Mushrooms FOOD ITEM Select mushrooms with caps curling under - these are yound and tender. Brush off dirt or wipe with damp cloth. Depending on size, mushrooms can be sliced, choped or whole. Leathery to Brittle, depending on Size and Age. 3 - 6 Hours Nectarines No need to peel. Cut into 3/8" slices or circles and place skin down. Pliable 6 - 14 Hours Okra Use young and tender pods. Slice into 1/4" discs.
Notes & Records FOOD ITEM Grapes / Raisin 13 NOTES (e.g. blanching process, dryness, quantity, etc.) Water Blanched, Pliable and leathery 2 trays / 3 cups, Stored in Glass Mason Jar DRYING TIME DATE 14.
Notes & Records FOOD ITEM MODEL: RJ43-5-R NOTES (e.g. blanching process, dryness, etc.
Terms & Conditions Limited Warranty RJ BRANDS, LLC D/B/A CHEFMAN (hereinafter referred to as "CHEFMAN®") warrants, subject to the conditions stated below, that from the date of purchase, this product will be free from mechanical defects for a period of ONE (1) year. CHEFMAN® at its option, will repair or replace this product found to be defective during the warranty period.
Warranty 5-TRAY FOOD DEHYDRATOR All data fields are required in order for us to process your request: Model Number: Full Name: Address: Phone: Email: (If applicable) Date of Purchase*: *We recommend you keep the receipt with this warranty card Retail Store of Purchase: Description of Malfunction: Return your completed warranty card to: RJ Brands 200 Performance Drive Suite 207 Mahwah, NJ 07495 5-TRAY FOOD DEHYDRATOR 888.315.6553 MODEL: RJ43-5-R customerservice@chefman.
To log-in to ClubChefman.com follow the below steps: 1. Enter www.clubchefman.com into your web browser. 2. Click on "Sign Up Now" . 3. Fill in the required information as prompted. NOTE: "Place of Purchase" refers to the store at which you purchased your product. 4. Sign in using your User Name and Password. CLUB CHEFMAN ACCESS CODE: 2131117 ® RJBRANDS.COM | CLUBCHEFMAN.COM | CHEFMAN.
