Use and Care Manual
REHYDRATING FRUITS/VEGETABLES
STORING DRIED FOODS
6 3
FRUITS: To rehydrate dried fruit, cover with boiling water and let sit for 5 minutes, drain.
VEGETABLES: Vegetables should rehydrate to almost the same size as they were when fresh. Cover vegetables in cold water
and allow food to soak for 30 minutes to 2 hours. It is not necessary to rehydrate prior to using in soups and stews.
1. Vacuum sealing is ideal for keeping dried foods.
2. Dehydrated meat should be stored in the refrigerator in air tight containers. If not consumed in 2 weeks it should be frozen.
3. Store in a cool, dark, dry place.
4. Store in air tight, moisture resistant containers.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed. Read all instructions
carefully.
DEHYDRATOR FEATURES
MAKING JERKY
Meat being used for jerky should be as lean as possible. Using lean meat will help the meat dry faster. Ground meat should be 79%-90%
lean. Ground turkey, venison, bualo and elk are other excellent choices for jerky. Jerky seasonings are available for all tastes (available
at lemproducts.com). Whenever jerky is being made, cure (available at lemproducts.com) should be used. Cure is used to help prevent
botulism during drying at low temperatures. Follow the manufacturer’s directions on the cure packet. Marinate meats in the
refrigerator. Do not leave meats unrefrigerated. Always wash hands thoroughly with soap and water prior to and after working with
meat products.
Special consideration must be made when using venison or other wild game, as it can become heavily contaminated during eld
dressing. Venison is often held at temperatures that could potentially allow bacteria to grow, such as when it is being transported.
Refer to the USDA Meat and Poultry Department for further information on meat and food safety.
When using a dehydrator, it is highly recommended by the USDA to heat meat to 160-165˚F before the dehydration process. For more
information on this process please visit www.usda.gov.
If you are using a marinade, shake o excess liquid before placing the meat in evenly spaced single layers approximately ¼” apart on
the racks. Dry meat at 145-155º F for 4-6 hours. You may need to blot fat droplets from the surface of the meat occasionally, using a
paper towel. Drying times may vary based on many circumstances, including but not limited to: the relative humidity of the room,
the temperature of the meat at the beginning of the drying process, the amount of meat in the dehydrator, leanness of meat, etc.
LEM Products • West Chester, OH 45011 • PH: 877-536-7763 • lemproducts.com LEM Products • West Chester, OH 45011 • PH: 877-536-7763 • lemproducts.com
Temperature
Control
On/O &
Time Control
NOTE:
Before rst use, clean all removable parts in warm soapy water and dry completely.
Wipe the base of the dehydrator with a damp cloth.
Part # Description Qty
1 Lid 1
2 Tray 5
3 Base 1
4 On/O & Time Control 2
5 Temperature Control 1
1
2
3
4 5
˚F