PROFESSIONAL DEHYDRATOR DHR30 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
TABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Special Cord Set Instructions. . . . . . . . . . . . . . . . . . . . . . . 2 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Operating Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Before Using. . . . . . . . . . . . .
7. Using accessory attachments not recommended or sold by the appliance manufacturer may cause electric shock, injury, or fire. 8. Never use outdoors. 9. Never let the cord hang over the edge of a table or counter or touch hot surfaces. 10. Never place on or near a hot gas or electric burner or in a heated oven. 11. Never use this appliance for any other use than that for which it is intended. 12. To disconnect, first turn control knob to OFF, then unplug from electrical wall outlet. 13.
INTRODUCTION The dehydration of fruits and vegetables is one of the earliest methods of food preservation. Since their discovery and cultivation, plums and grapes have been sun-dried into prunes and raisins. These dried fruits and vegetables make great snacks or desserts, and it’s easy to dehydrate different meats to make jerky. Dehydration is a healthy way of preserving food because bacteria growth is inhibited by the removal of moisture.
Before Using 1. 2. 3. Unpack the food dehydrator with care. Wash all of the dehydrator trays and lid in warm, soapy water. Rinse well and dry completely. Wipe the dehydrator base with a clean and dry soft cloth or sponge. Never immerse base, plug or cord in water or any other liquid. Usage 1. First, ensure the unit is turned to the OFF position and unplugged before preparing to use. 2. Wash the trays and lid before each use to prevent food contamination. 3.
the freezer, use containers or bags designed specifically for freezer storage. 12. Switch the unit to OFF and unplug after using. 13. Wash the dehydrator trays and lid after each use. Wipe the base with a soft, slightly damp cloth or sponge; never let water or any other liquid get into the base. Be sure the trays and lid are completely dry before storing them back on the base. NOTE: Any other servicing should be performed by an authorized service representative.
FOOD SELECTION Select foods for dehydration that are in good condition. Fruits should have just become ripe since they contain the highest natural form of sugar and provide the best results. Vegetables should be fresh and crisp. Avoid fruits that are not ripe; they yield unpredictable results and often have a flat, bitter taste. Overripe fruits and vegetables with spoiled portions should also be avoided. Cut off any bruised or marred portions of the fruits and vegetables before dehydration.
Steam Blanching Layer prepared vegetables in the top portion of a steamer or a steamer insert and steam until the vegetables are heated through but are not cooked enough to eat (usually 2 to 3 minutes). Stir to ensure all vegetables are evenly blanched. Quickly transfer steamed vegetables directly to drying trays. Microwave Blanching Microwave ovens can easily be used to blanch fresh vegetables. Prepare vegetables the same way as for steam blanching.
Celery Break leaves off their stems. Place leaves separate from stalks in tray(s). Chives Wash, dry, and mince. Cucumber Wash, trim and slice about ¼-inch thick. Garlic Separate and peel cloves. Cut cloves into halves or slices. Mushrooms Remove any soil and remove stem. Dry the mushroom whole, cut in halves or sliced. Onions Trim off the ends and peel. Cut into rings or dice. Peppers (pimentos) Wash and remove core. Cut into halves, quarters, rings or strips.
FRUIT & NUTS PREPARATION AND TREATMENT Fruit Nearly all fruits can be dried at home, but some will require more drying time than others; the guidelines offered here will help get you started. It is recommended that you select the fruits that are in season and experiment with those first. Preparation Wash and inspect fruits and remove any bruised or overripe parts. Peel if desired. Cut larger fruits in half. If the pieces vary too much in size, slice them to ³/8" to ½" thick for even drying.
Sodium Bisulfite Use food-safe (USP) grade only. Dissolve 1 teaspoon of sodium bisulfite in one quart of water. Dip small amounts of fruit in the solution for 2 minutes. This helps prevent loss of vitamin C and maintains a bright color. Sodium bisulfite is available in most pharmacies/drug stores. Natural Pre-dips With their high vitamin C content, pineapple and lemon juice are natural alternatives to other pretreatments to reduce browning. Slice fruit directly into juice.
Figs Wash, remove stems and cut into halves or quarters. Place dry skin side up. Grapes Remove stems and wash. Papaya Wash, peel and cut into chunks. Peaches Wash, slice in half and remove pit. If desired, cut into quarters. Pears Wash, peel, slice in half to remove core. Cut into chunks or slices. Pretreat with lemon juice to prevent browning. Pineapple Remove spiny skin, core and cut into chunks or wedges. Prunes Wash, cut in half and remove pit. If desired, cut into quarters.
the petals. Be aware of flowers that have been sprayed with insecticides or other harmful chemicals; do not use these. If you are dehydrating flowers at the same time as herbs, place flowers on the bottom trays and herbs on the top trays; this prevents any debris from the flowers falling on the herbs. USEFUL TIPS • Wash and clean the dehydrator before using if it has been stored for a long time. • Fresh vegetables and fruits are best for dehydrating; canned goods do not dehydrate well.
FOOD STORAGE Packaging In order to keep well, dried foods must be carefully packaged. Pack dried foods in plastic freezer bags, squeezing out as much air as possible. (You can also use heat-sealable bags.) Store plastic bags inside airtight metal, plastic or glass containers. When you store foods in rigid containers without putting them into freezer bags first, you expose the dried foods to air, which will negatively impact them.
RECIPES Beef Jerky 1½ 1 ⁄3 2 ¼ 2 2 ¼ 8 servings pounds flank steak cup Worcestershire sauce tablespoons Liquid Smoke cup light soy sauce tablespoons light brown sugar cloves fresh garlic teaspoon fresh ground black pepper Place meat on a plate and freeze for 1 hour. This will make it easier to slice the meat into thin strips. Slice meat into ¼-inch wide strips, cutting against the grain. Combine remaining ingredients. Marinate beef strips for a minimum of 30 minutes in the refrigerator.
Spicy Beef Sticks 3 1 1½ 1½ 1 4 2 About 15 servings, 2 sticks each pounds ground beef tablespoon paprika teaspoons cayenne pepper teaspoons crushed red pepper tablespoon garlic powder tablespoons Worcestershire sauce teaspoons curing salt In a large bowl, combine all ingredients until just incorporated. To make the sticks, form a small piece of the meat mixture into a ball and then roll into 5-inch by ½-inch sticks. Place the sticks on a sheet pan. Refrigerate overnight, uncovered.
“Sun”-Dried Tomato Basil Spread 10 8 ½ ¾ 1 ¼ 2 2 10 servings, ¼ cup each Roma tomatoes, all close in size ounces ¹/3-less-fat cream cheese cup light mayonnaise cup light sour cream fresh garlic clove, crushed cup fresh grated Parmesan cheese tablespoons chopped fresh basil scallions, light to dark green, chopped salt and pepper, to taste Quarter the tomatoes and place on racks, cut side up. Cover and dehydrate on medium for 15 hours or until dry and leathery.
Spiced Apple Trail Mix Leather ²/3 ½ ¼ 1 1 Makes 2 fruit leathers cup unsweetened applesauce pinch ground cinnamon pinch ground nutmeg teaspoon honey teaspoon fresh lemon juice tablespoon dried cranberries, chopped fine tablespoon walnuts, chopped fine In a medium bowl, combine the applesauce, cinnamon, nutmeg, honey, and lemon juice. Using a rubber spatula, spread the applesauce in a thin even layer on the fruit roll-up sheet. Sprinkle evenly with dried cranberries and walnuts.
Strawberry Banana Leather ¾ ½ ½ ½ Makes 2 fruit leathers cup fresh strawberries, chopped fresh banana, sliced tablespoon honey teaspoon fresh lemon juice cooking spray Combine all ingredients except cooking spray in a blender and purée until smooth. Lightly spray a paper towel with cooking spray and rub over the fruit roll-up sheet. Pour the strawberry mixture evenly on the sheet. Cover and dehydrate on high for 4 hours, or until the purée is no longer wet throughout.
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