Food Dehydrator User Manual PKFD25 NutrichefKitchen.
PLEASE READ ALL ISNTRUCTIONS CAREFULLY BEFORE USING YOUR DEHYDRATOR This product is intended for the use of dehydrating food products. Do not use this appliance for any other purposes other than intended. WARNING: To avoid the risk of electric shock, burns, or injuries, always make sure the products is unplugged from the electrical outlet before moving, cleaning or servicing this unit.
electrician. Never use the plug with an extension cord unless the plug can be fully inserted into the extension cord. Make sure the voltage levels of the extension cord is at least as great as the appliance (listed on the bottom panel of the unit). Do not alter the plug. 10. DO NOT operate this or any other appliance with a damaged cord or plug. Also, do not use this appliance if it malfunctions, has been damaged in any way, or has been immersed in water or any other liquids.
unauthorized parts that are not intended for this unit. All parts for this appliance must be used according to the Instruction Manual. ONLY use manufacturer approved parts from the authorized Service Center. Any other parts or accessories not intended for use with this appliance is strictly prohibited and will void the warranty. KEEP OUT OF REACH OF CHILDREN. DO NOT LEAVE THIS APPLIANCE UNATTENDED WHILE IN USE. ALWAYS SUPERVISE CHILDREN WHEN THEY ARE NEAR THE APPLIANCE.
room as well. The dehydrated food will also weigh less, making them perfect for camping or backpacking meals. Dried fruit snacks are delicious and nutritious. Ingredients for your favorite soup recipes can be dried and stored which also make great last-minute meals, ready to cook. Your Dehydrator Unit keeps food in the drying chamber at a computer-controlled constant temperature. Food is bathed in a constant stream of warm dry air which gently removes the moisture from the food.
PARTS AND OPERATING INSTRUCTIONS For the safest results, read all of the instructions before use. 1. Make sure the power switch is turned off. Place the unit on a clean, dry surface away from children and pets. Plug into and undamaged electric outlet. Warning: Do not use an extension cord with your dehydrator. 2. DO NOT block the air vents on the door or at the rear of the Dehydrator. Keep the Dehydrator at least 12” (30.5cm) away from any wall to allow for proper air circulation. 3.
the minutes by press the Arrows (△▽) to Increase or decrease the minutes Setting. 9. The display will show the Time setting. Press Select again (hold select down to confirm) to set the Time Setting. Press Start (▽) to begin the dehydration process. 10. Prior to the dehydrating process, heat the unit to 90℉ for 45 minutes to remove any moisture. 11. If the unit stops for any reason, turn it off, unplug it and then repeat Steps 4 to 9.
Basic Food Preparation Tips Fruit and vegetable peels often contain much of the food’s nutritional value. Therefore it is better not to peel if the dried food is to be eaten as a snack or used in cookies. On the other hand, you will want to peel apples intended for a pies or tomatoes intended for soup. Generally, if you normally peel the food for a specific recipe, then peel the food before it is to be dehydrated. One of the most important factors in successful dehydration is how the food is sliced.
Filling the Drying Trays When loading the food into the trays you can use the entire surface, but some airflow must be maintained. Try to place the food in a single layer whenever possible. This is particularly important with foods like banana slices and pineapple rings. If some of the pieces come out with too much moisture when you are finished, one of the reasons is that it might have been covered by other pieces of food. Dehydration removes the moisture and will cause the food to shrink as it dries.
Vegetable Dehydration Tips Dried vegetables are every bit as flavorful and versatile as dried fruits. With dried vegetables you can make delicious soups, stews, casseroles and more. Basically, anywhere you would use fresh vegetables, you can use dehydrated vegetables. Before preparing and dehydrating your chosen vegetables, always wash them in cold water. A certain amount of coring, slicing, peeling or shredding is required. A food processor can be a handy tool when using vegetables.
immediately. When they are ready to remove, the vegetables should be barely tender. Drop in a bowl of cold water to stop cooking and for food to retain its color. Pat dry and spread on trays to dehydrate. Blanching Blanching is recommended for green beans, cauliflower, broccoli, asparagus, potatoes and peas. Since these vegetables are often used in soups or stews, blanching will ensure that they retain a desirable color.
same time they become very sweet with pure banana flavor by simply slicing and placing directly into the dehydrator. For drying times of fruits, refer to the Fruit Preparation Table. To avoid fruits from darkening, fruit pieces can be dipped in solutions of lemon pineapple, or orange juice, or any other ascorbic acid. Prior to dehydration, dip the fruit in the solution for two minutes. Drain on paper towels and place in drying trays.
Fruit Leather Dehydration Tips Sometimes referred to as Fruit Rolls, Fruit Strips, or Fruit Jerky, fruit that is pureed and dried in thin sheets becomes a tasty, chewy, candy-like snack we call fruit leather. You have probably sampled the commercial versions from the market, but once you’ve tasted it made fresh at home with quality fruit, you’ll never go back to store bought! Fruit leather is a good way to make use of leftover or overripe fruit that might otherwise be discarded.
together. Feel free to experiment with your recipes. Single fruit flavors will work just fine, but there are lots of various fruit combinations that combine to make flavorful snacks (Strawberry-Banana, Pineapple-Orange, Mixed Berries, etc). Meats-Fish-Poultry Dehydration Tips Dried meats are best when made for upcoming camping and backpacking trips. When reconstituted they yield a tasty meat, somewhat like fresh cooked.
BEEF Choose lean cuts. Beef flank steak, round or rump work better than beef chuck or rib. POULTRY All poultry MUST be cooked before drying. Steaming or roasting is the best method. Chicken breasts are leaner than dark meat. FISH A good idea is to steam the fish before dehydrating or, if you chose to bake it, preheat your conventional oven to 200℉ and bake for 20 minutes or until the fish is flaky. When you are drying fish, sole and flounder are good choices.
for a stronger flavored jerky. Meat may be seasoned with salt, pepper, garlic, onion powder, or other spices. Because flavors intensify during dehydration, use salt sparingly! There are lots of jerky recipes available. Try them or create your own unique flavor! Drain marinated strips on paper towels, and place the strips on drying trays (remember to protect the dehydrator from dripping foods as described earlier in this manual). Dehydrate until the strips are really dry and stiff.
Storing Dried Foods Once food is dried it is important to store it properly for best results. By following these storage techniques, your food will stay fresh and ready-to-use for the longest time possible. Containers Any container which is clean, airtight, and moisture-proof is suitable for storage. Heavy, zippered plastic bags or heat sealing cooking bags are excellent as well. Fill each bag as much as possible and squeeze out any excess air.
replace it annually. Dried meats, game, poultry and fish should be stored for no more than 3 months if kept in the refrigerator, and no more than 1 year if kept in the freezer. Vacuum sealing can help to extend storage life by several months, if food has been properly and thoroughly dried. Location Cool dark and dry are the keys to maintaining the quality of dried food. Shelves near a window may need to be covered to keep out light.
Just Add Water For chopped or shredded vegetables, and for fruits to be used in cookies, no reconstitution is usually needed. If the pieces are quite crisp and dry you can try sprinkling with 1tablespoon of water per cup of dried food. For vegetables and fruits to be used in soufflés, pies, quick breads, dough or batter, use 2 parts water to 3 parts (by volume) dried food.
Care and Maintenance After each use, clean the drying trays and dehydrator lid with warm soapy water. Do not wash trays, lid or base in dishwasher. Stubborn particles may be removed by soaking and / or using a plastic scrubber. Do not use abrasive materials or solvents to clean the plastic! To clean the dehydrator’s base (the bottom part with the motor and heating element), unplug the dehydrator and wipe it clean with a damp sponge or cloth.
