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11020745_1451.qxd:11020745_1455 4/25/11 6:30 AM Page 3 Welcome to the fun and exciting world of food dehydration, and thank you for choosing Nesco® American Harvest® – “The world’s fastest, most even drying dehydrators”® Our long history of developing and manufacturing food dehydrators and accessories enables us to bring to you the best in patented drying technology.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 4 Dehydrator & Jerky Maker Table of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 Dehydrator Use and Care . . . . . . . . . . . . . . . . . . . . . . . . .6-7 General Drying Guidelines . . . . . . . . . . . . . . . . . . . . . . . .8-10 Drying Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11-12 Drying Fruit Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
11020745_1451.qxd:11020745_1455 r er 4/25/11 6:31 AM Page 5 Important Safeguards This product is designed for household use only When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. Do not touch hot surfaces. 3. To protect against electrical shock, do not immerse power unit or any part of the dehydrator cord and plug, in water or other liquid. 4.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 6 SAVE THESE INSTRUCTIONS NOTE: This appliance has a polarized plug (one blade wider than the other). To reduce the risk of electrical shock, this plug will fit on a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 7 Precautions Follow these safety rules when dehydrating food: • When drying liquids, sauces or purees, use a Fruit Roll sheet, available from NESCO® /American Harvest®. • When drying jerky with a Power Head Unit located on bottom, place a Fruit Roll sheet on the bottom tray. The Fruit Roll sheet will catch drips and make cleaning easier. • Wash hands thoroughly prior to handling food.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 8 General Drying Guidelines Certain varieties of produce, the humidity in the air, and even methods of food handling make quite a difference in the drying time and quality of the dried product. • Experiment with different drying temperatures, thickness of produce, pre-treatment versus no pre-treatment and different re-hydration methods. You will determine what works best for your particular needs and preferences.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 9 Drying Time (continued) Drying times may vary, depending on the type and amount of food, thickness and evenness of the slices, percentage of water in the food, humidity, temperature of air, altitude and the model of NESCO® /American Harvest® dehydrator you are using. Drying times may also vary greatly from one area to another and from day to day, depending on the climatic conditions. Keep records to help you predict drying times for specific foods.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 10 Home vacuum packaging devices are ideal for packaging dried foods. They extend the shelf life of dried foods 3 to 4 times. Since most packaging materials are transparent, store packaged dried foods in a plastic or metal container that will not allow the light to penetrate. Do not store fruits and vegetables together in the same storage container because flavor and moisture may transfer. Fruit rolls are best if removed while still warm.
020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 11 Drying Fruits Fruits are ideal to dry because they have a natural high sugar content. They are high in acid (and consequently less prone to spoilage and micro-organisms), and taste delicious! Seasonally, fruit can be obtained in bulk from orchards or farms for considerably lower prices than you may find in the supermarket. Selection Fruits picked at their prime have the highest natural sugar content and the best nutritional value.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 12 Pre-Treatment Pre-treatment minimizes oxidation, and gives you a superior quality, better tasting product with less vitamin loss. Apples, pears, peaches and apricots are better when pre-treated. They are more appetizing, have a longer shelf life and higher nutritional value. Place cut fruits that tend to brown in a holding solution of ascorbic acid to reduce browning during preparation.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 13 Drying Fruit Rolls Fruit rolls are a favorite snack for young and old alike. It is a chewy fruit product made from puréed fresh fruit, which has been dried and rolled into snack sized pieces. Fruit rolls are easy to make and cost less than those bought at the store. Selection Almost any fruit will make an excellent fruit roll. Most fruits can also be combined with others.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 14 Drying Place a Fruit Roll sheet on the dehydrator tray and wipe lightly with a vegetable oil to prevent sticking. Purée should be about 1/4” to 3/8” thick and evenly spread. Dry at 130oF – 140oF (55oC – 60oC) until fruit feels leather-like and is pliable, about 4 to 8 hours. Storage Remove the fruit roll while it is still warm, roll, cut into smaller size pieces (if desired) and wrap in plastic wrap.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 15 Fruit Drying Guidelines (continued) Average Drying Time Food Preparation Figs Remove stems and halve Grapes Leave whole, remove stems (if blanched) 10-36 hrs. 6-10 hrs. Raisins; use in baked goods, cereals and snacks Kiwi Peel, slice 3/8" to 1/2" thick 5-12 hrs. Snacks Lemon Powder Zest of Rind 8-12 hrs. Seasoning rubs, marinade Mangos Remove skin, slice 3/8" thick from seed 6-16 hrs.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 16 Drying Vegetables Some vegetables are quite good dried. Others lose their appeal and are better frozen or fresh. Some vegetables are far better frozen than dried, if you must preserve them. Vegetables have a low acid and sugar content that makes them more subject to spoilage, and tend to have far shorter shelf life than dried fruits.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 17 Microwave Blanching A microwave oven is ideal for blanching vegetables. Prepare them in the same manner as for steam blanching. Place them in a microwave-safe dish, cover and cook on high for about 1/2 of the time required to completely cook the fresh vegetable. Depending on the age and design of your microwave, you may want to stop the cooking half-way through and stir the vegetable to achieve a more even blanching.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 18 Vegetable Drying Guidelines Vegetables will also vary in their drying times. Blanching decreases drying times, but not all vegetables are blanched. Again, the average drying times in the following table are general and depend on different variables. For more accurate times, keep records of your own specific experiences. Average Drying Time Food Preparation Artichoke Cut hearts into 1/8" strips. Blanch. 6-12 hrs.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 19 Vegetable Drying Guidelines (continued) Food Preparation Garlic Separate and peel cloves. Average Drying Time Uses 6-12 hrs. Powder for seasoning. Mushrooms* Clean with soft brush, don’t wash. 4-10 hrs. Rehydrate for soups, meat dishes, omelets or frying. Onions Remove skins, tops, and root ends. Slice 3/8" thick. 6-12 hrs. Soups, stews and sauces. Powder for seasoning salt. Package immediately. Peas Shell, wash and blanch.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 20 Drying Jerky Jerky is a favorite snack for school, lunch, on the trail or just about anywhere! It is made by seasoning lean, raw meat in a salt mixture, then drying it without cooking. The finished product is a protein-rich exercise in chewing and ever so delicious! Jerky also makes a savory broth base for soups and stews. Meat Jerky Homemade jerky is much less expensive than jerky slices or sticks purchased at a grocery or convenience store.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 21 Marinate cut meats in store-bought or your own recipe marinade for 4 to 8 hours in the refrigerator before drying. NESCO®/American® Harvest Jerky seasonings can also be used to marinate by mixing one package of cure, one package of spice/seasoning and 1/4 to 1/2 cup of water per pound of meat. Marinating adds flavor as well as tenderizes. The longer the meat marinates, the more flavorful the jerky.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 22 TERIYAKI MARINADE 1 Lb. sliced meat 1 Cup teriyaki sauce 1 tsp. minced garlic OR; 1 Packet NESCO®/American Harvest® Teriyaki jerky seasoning. 1 Packet jerky cure2 1/4 Cup water In bowl, mix all ingredients except meat. Add slices and marinate at least four hours in refrigerator. Remove slices from marinade and let excess drip off, then place on Clean-A-Screen® sheets on dehydrator trays. Be sure strips do not overlap. Dry.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 23 Drying Fish Lean fish can be used for jerky. You can also dry fat fish, but it will not keep at room temperature more than a week. Fish jerky should contain about 15% moisture when it is completely dry. It will be pliable and firm. If there is any doubt about the dryness, store in refrigerator or freezer to avoid the risk of spoilage. Cooked fish may also be dried, although it has different taste than fish jerky. It still makes a nice snack.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 24 Drying Herbs Fresh herbs and spices have a stronger aroma and flavor than commercial dried herbs and spices. They are prized by food lovers and gourmet cooks. Dried herbs and spices are used more often than fresh because they are more readily available and convenient to use. Although some flavor is lost when they are dried, it becomes more concentrated because so much moisture is removed. Most herbs contain from 70 to 85 percent water.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 25 Preparation (continued) To dry small-leafed herbs, like thyme, place on a Clean-A-Screen® lined tray. This helps keep dried herbs from falling through tray. As small herbs dry, they may fly around inside dehydrator. If this happens, place another screen over drying herbs to keep them in place. If flowers are to be used in teas, dry them whole. Wash and separate petals, and remove any tough or discolored parts.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 26 Herb Drying Guide Most herbs may be dried in your NESCO®/American Harvest® dehydrator right on the plant stalk and stem. Seeds and leaves are easily stripped from the plant when dry. Drying temperature should not exceed 90oF to 100oF (35oC to 40oC). Do not dry herbs with fruits and vegetables. Store in glass containers in a cool, dark place to reduce flavor loss. Label clearly before storage because they are difficult to recognize when dry.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 27 Average Drying Time Food Preparation Uses Fennel Seeds Rinse in cold water, pat dry. 2-5 hrs. Cakes, cookies, breads Garlic Clove Cut in half lengthwise, pat dry. 6-12 hrs. Salt, powder, recipes Ginger Root Rinse, slice 3/8” or grate, pat dry. 2-5 hrs. Meat, vegetables, cookies & dessert dishes Ginger Leaves Rinse in cold water, pat dry. 1-3 hrs. Soups Marjoram Leaves Rinse in cold water, pat dry. 1-3 hrs.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 28 Rehydrating Dried Food Rehydrate by placing dried foods in a container (with enough water to cover food) and soaking for 30 minutes to 2 hours. Boiling water rehydrates foods more quickly than cold water or water at room temperature. Fruits or vegetables may also be rehydrated in liquids other than water, including fruit juices, cider, vegetable juices, milk, consomme, etc.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 29 Recipes BEST BANANA BREAD AWESOME BRAN MUFFINS Chunks of dried bananas, nuts, and dates Make these for breakfast, and pop the make this a delightful breakfast bread.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 30 HOMEMADE CHILI POWDER FAVORITE HERB BLEND Add to your favorite Mexican recipe or use in Making culinary dried herb blends is almost ground meat for tacos. as gratifying as growing the herbs 3 ounces dried chilies (mild peppers such themselves.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 31 FRUIT HORS D’ OEUVRES last 5 minutes, stir in finely chopped dried Serve these savory Hors d'Oeuvres fruit. Remove from oven, cool, and break at your next party. apart. Makes 7 cups caramel corn.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 32 ENERGY BARS (continued) CREAMY MUSHROOM SOUP 1/2 teaspoon almond extract 1-1/2 cups dried Mushrooms 1/2 cup honey wheat germ 1/2 cup dried Onions 1 cup carob chips 2 cups hot Beef bouillon 1/4 cup Margarine Mix all ingredients thoroughly. More juice 4 cups Milk may be needed to allow mixture to stick 1 teaspoon Salt together. Put onto Fruit Roll sheet. Dry for 6 Tablespoons Flour approximately 14 hours.
11020745_1451.qxd:11020745_1455 4/25/11 STRAWBERRY DAIQUIRI A drop of Rum extract makes it taste like the real thing. 1 quart Strawberries, washed and cored 1/2 Lime, peeled and quartered 2 teaspoon Honey Drop of Rum extract, optional PINA COLADA More moist than other roll ups. 1 (20 oz.) can unsweetened pineapple chunks or rings 1 cup Coconut SWEET TOMATO Add to spaghetti sauce for a fresh tomato taste.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 34 several days. They will be fine in the TURKEY & SWEET POTATO TREATS FOR refrigerator for a couple of weeks. Excess DOGS (continued) treats can be frozen. To give as a gift, place the treats (cranberry side up) on a decorative holiday paper plate. Two to three treats for a small dog; four to Wrap in clear or holiday colored cellophane five for a larger dog. and gather the cellophane at the top of the plate.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 35 flowers into 1/4 inch pieces. Although some you needed to add more water, add a little leaves are fine, discard any stems. Add the bit more flour until you can form a ball with flowers to the shrimp and mix, taking care the dough. Place the ball of dough onto a not to break up the shrimp. Some of the floured bread board and roll out to about ¼ flowers will stick to the shrimp; others will inch thick.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 36 Drying Crafts You've all seen a flower so perfect in form, color, and texture that you wish you could keep it forever. With a dehydrator, it now can become a reality. Drying Flowers Preserve garden and natural favorites for attractive dried flower arrangements, Christmas and holiday decorations, party favors, place cards and corsages. Help your children dry specimens for their science class.
11020745_1451.qxd:11020745_1455 • 4/25/11 6:31 AM Page 37 Remove remaining flowers by carefully pouring off desiccant, letting it fall slowly through your fingers, catching each flower and carefully removing it by its stem. Stand preserved flowers in a block of flower foam until arranged. • Store in airtight tins until ready to use. In humid climates, protect loose-petal flowers with a light application of finishing spray to prevent moisture absorption.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 38 Dough Ornaments This basic recipe is also called "Baker's Clay." Once mixed, it has a satiny texture, a delicious aroma and begs to be touched and shaped. Do not be surprised if everyone in the family gets involved in making ornaments! 4 cups flour 1 cup salt 1-1/2 cups water Using a dough mixer or by hand, mix flour with salt in large mixer bowl. Add water until dough is a good consistency for kneading. If it is too dry, it will crack.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 39 Precoloring Dough Before baking, raw dough can be precolored by adding drops of food coloring, watercolors, inks, and fabric dyes. Powdered colors should be mixed with the flour and salt before adding water. Liquid shoe polish or leather dye can also be brushed on lightly during the first 15 minutes of baking. Baking and Drying Dough Dough should be baked for 2 hours at 300°F (150°C) in your oven. Then transfer to your dehydrator.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 40 Dry until brittle-dry, which may take from 2 to 12 hours, depending upon the plants, the amount, and the model of dehydrator you are using. Store different flowers and herbs separately in covered jars until you’re ready to mix. Keep in a cool place, out of direct sunlight. Experiment with different combinations, mixing small quantities and recording the results until you come up with a blend that you like.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 41 ACCESSORIES To see our complete line of dehydrator accessories, please visit us at www.nesco.com. CLEAN-A-SCREEN® Flexible screens make drying sticky foods easier to remove. Perfect for drying small items like spices and herbs that would normally fall through the spokes of the tray, too. FRUIT ROLL SHEET Great for making Fruit Rolls for the kids and for other messy foods.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 42 About Your Warranty and Service Satisfaction Mail in your registration card, phone us, or register online at www.nesco.com to file your Nesco®/American Harvest® dehydrator model number and serial number now! Your serial number and dehydrator model number are located on the power unit of your dehydrator. We enter this number into our database. It registers your product and identifies your machine specifically by its individual code.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 43 One Year Limited Warranty This appliance is warranted for one year from date of original purchase against defects in material and workmanship. This warranty does not cover transportation damage, misuse, accident or similar incident. This warranty gives you specific legal rights and you may have other rights which vary from state to state. This product is intended for household use only, not for commercial use.
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 44 Index Accessories Breakfast Recipes Awesome Bran Muffins......................................................................................29 Banana Bread ....................................................................................................29 Condiments Bouquet Garni....................................................................................................30 Favorite Herb Blend ...........................................
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 45 Herbs Herb Drying Guidelines ................................................................................26-27 Gathering Herbs ................................................................................................24 Packaging ..........................................................................................................25 Preparation ...........................................................................................
11020745_1451.qxd:11020745_1455 4/25/11 6:31 AM Page 46 Snacks Energy Bars ..................................................................................................31-32 Fruit Caramel Corn ............................................................................................31 Fruit Rolls ..........................................................................................................33 Harvest Granola ..............................................................................
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