Cabela's 28-0501, 28-0301 PRE-OPERATING Instructions, Storing Jerky, Reconstitution

160-L DEHYDRATOR ASSEMBLY

WARNING! Before cleaning, assembling or disassembling the Dehydrator, make sure the Dehydrator is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!

1.Make sure the Dehydrator is turned off and unplugged.

2.Remove the Racks and any other loose items from the interior and close the Door.

3.Gently lay the Dehydrator onto its left side (when facing the Door) on a rug, folded blanket or other similar article to prevent scratching. DO NOT lay the Dehydrator onto its right side because the glass Door may fall open and break! DO NOT lay the Dehydrator onto its front or back to avoid damaging the Door, Control Panel and/or Circuit Breaker.

4.Screw a Caster Nut (attached to Caster for shipping) onto the threaded stem of each Caster until it stops.

5.Screw the Swivel Casters into the Rear Bottom Corner Brackets until they stop.

HINT: Hold the Caster frame with one hand and rotate the swivel with your other hand.

6.Screw the Swivel Casters with Breaks into the Front Foot Brackets until they stop.

7.Tighten each Caster Nut with a 12-mm (1/2”) open-end wrench. Turn the Caster Nuts clockwise. You want to tighten them to the Dehydrator, not the Casters. DO NOT over-tighten.

8.Visually inspect the gap between the Door and Front Left Foot Bracket to make sure the stem of the Caster does not contact the bottom of the Door. If there is contact, loosen the Caster Nut and move the Caster down. Screw the Caster Nut onto the stem of the Caster. This time, however, do not screw it all the way down. Leave a small gap (this will shorten the length of stem that protrudes through the Foot Bracket). Reinstall the Caster as described above. Inspect and repeat if necessary. Increase the size of the gap each time.

9.While holding the Door closed, carefully stand the Dehydrator upright onto the Caters.

PRE-OPERATING INSTRUCTIONS

•DO NOT operate the Dehydrator without the Feet / Casters installed.

•Locate the Dehydrator on a clean, level, dry, non-flammable, surface at least 6”

(15 cm) away from any wall. Avoid carpeted surfaces.

•Set the brakes on the two front-mounted Swivel Casters (160-L model) .

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If you are using a marinade, shake off excess liquid from the meat before spacing it evenly in single layers, approximately 1/4”-1/2” (0.6-1.5 cm) apart, on the Dehydrator Racks.

IMPORTANT NOTE: DO NOT place jerky over the center hole of the Racks. This will impede airflow to the center of the Cabinet and could result in uneven drying.

Dry meat at 145-150°F (62.7-65.6°F) for 4-7 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 beginning of drying process, the amount of meat in the dehydrator, leanness of meat, etc. Always allow jerky to cool before taste testing.

STORING JERKY

Wrap jerky/snack sticks in aluminum foil and store in a thick plastic food storage bag, or place jerky/snack sticks in a jar with a tight lid. Avoid storage in plastic containers or bags without wrapping in aluminum foil or wax paper first. Jerky/snack sticks should be stored in a dark, dry, place between 50-60°F (10-15.6°C). You can store properly dried jerky/snack sticks at room temperature for 1 to 2 months. To extend the shelf life to up to 6 months, store jerky/snack sticks in the freezer. Be sure to label and date all packages.

RECONSTITUTION

•While it is not necessary to reconstitute dried foods, it can be done with ease.

Vegetables can be used as a side dish or in recipes very effectively after being reconstituted in the following way.

•Soak vegetables in cold, unsalted water for 3-7 minutes before cooking. If planning to soak the food any longer, it should be placed in the refrigerator while soaking. After soaking, it is best to cook the vegetables in the same water in which they soaked. Simply bring the water to a boil and cook the vegetables until tender.

•Generally 1 cup of dried vegetables will result in about 2 cups after reconstitution.

Fruits reconstitute at a ratio of approximately 1:1-1/2 cups.

•Reconstitution time will vary depending on the thickness of the dried food and the temperature of the water used. Soaking the food in warmer water will speed up the process, however, it may result in loss of flavor.

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