DEHYDRATING TIPS
As with most methods of cooking, good preparation is essential to success. Following a few basic guidelines will greatly increase the quality of the dehydrated product and decrease the time needed to make it.
NOTE: Before dehydrating, heat meat to an internal temperature of 160oF (71oC) and poultry to 165oF (74oC) to kill any bacteria that may be present. Heat the meat or poultry in an oven, not the Dehydrator.
• | To prevent fruit from darkening, briefly soak slices in lemon or pineapple juice |
before drying. You also can soak fruit slices in ascorbic acid, which is sold in most | |
pharmacies and health food stores in powder or tablet form. Prepare a solution of | |
ascorbic acid according to the manufacturer’s instructions. Soak fruit slices in the | |
solution for 2 to 3 minutes before dehydrating. | |
• | Water or steam blanch* vegetables before drying to stop enzymatic action. To |
water blanch, place vegetables directly into boiling water and cover. Remove after | |
three minutes. To steam blanch, place vegetables in a steamer basket and steam | |
for 3 to 5 minutes. | |
• | Maintain a uniform thickness when slicing food items for dehydration. This will |
ensure the items dry at the same rate. | |
• | Maximum slice thickness for fruits and vegetables should be 1/4” (0.7 cm) unless |
otherwise specified by a recipe. | |
• | Maximum slice thickness for meats should be 3/16” (0.5 cm) unless otherwise |
specified by a recipe. | |
• | Lean meat makes better product than fatty meat. |
• | Marinate meat before heating and dehydrating. |
• | Food shrinks by half or more during dehydration. A pound of meat, for example, |
will yield 1/2 to 1/3 lb (0.15 to 0.2 kg) of jerky. Don’t cut pieces too small. | |
CLEANING INSTRUCTIONS
WARNING! Before cleaning, assembling or disassembling the Dehydrator, make sure the Dehydrator is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!
•IMPORTANT! Clean the Dehydrator after EACH use. Do not use abrasive cleansers. The Racks are NOT dishwasher safe.
•WARNING! DO NOT immerse the Dehydrator in water. DO NOT spray the Dehydrator with water. DO NOT let water drip into the Diffuser.
•DO NOT allow grease to build up inside the Dehydrator, especially on the Diffuser. Component damage or fire may result.
•Turn off and unplug the Dehydrator. Allow the Dehydrator to cool. Clean the Racks, interior and exterior Cabinet, Diffuser, Door and Drip Tray as described below.
NON-STICK RACKS
Wash the Racks by hand with a soft brush in warm soapy water. Rinse and towel dry. Make sure the Racks are completely dry before returning them to the Dehydrator.
CABINET INTERIOR
Wipe the Cabinet Interior and clean Rack Supports with a moderately damp cloth and soap if necessary. DO NOT use abrasive cleansers. Wipe off any residue if soap is used. CAUTION: DO NOT let water drip into the Diffuser. Electric shock or unit damage may result. If necessary, cover the Diffuser with a dry towel while cleaning the Cabinet Interior and Rack Supports.
CABINET EXTERIOR
Wipe the Cabinet Exterior with a moderately damp cloth and soap if necessary. Wipe off any residue if soap is used.
• Store dried foods in a closed container in a cool, dark, dry location. The best |
storage temperature is between 50oF and 60oF (10o and 16oC). Dried food should |
retain its freshness for months when stored this way. |
• The actual time needed to dry a food depends on many factors including the food’s |
moisture content, fat content, thickness and temperature as well as ambient humidity |
and temperature. |
• Water droplets may form on the surface of meat and other items while drying. |
Occasionally blot the food items to remove the droplets. |
*Blanching is not required for all vegetables. Check the recipe or a drying guide.
DIFFUSER
Wipe the top and sides of the Diffuser with a slightly damp cloth and soap if necessary. DO NOT use abrasive cleansers. Remove any residue if soap is used. CAUTION: DO NOT let water drip into the Diffuser. Electric shock or unit damage may result.
Inspect the vent holes on the sides and top of the Diffuser. All the holes must be clean and fully open. Use a toothpick or other pointed object to remove any residue. Be careful not to push residue into the Diffuser.
Be sure the
Holes are Open
Diffuser
Top Vent
Holes