Cabela's 28-1001-C manual RE-HYDRATING Foods, Drying Flowers & Crafts, Special START/STOP Note

RE-HYDRATING FOODS

CAUTION! It is important to follow the “Food Safety” guidelines outlined in this manual. For the most up to date instruction visit the USDA website.

WARNING! DO NOT soak food at room temperature. Soaking at room temperature allows harmful bacteria to grow. Follow the “Food Safety” guidelines outlined in this manual.

.Dehydrated food can be re-hydrated by soaking in cold water for 3-5 minutes or for 2-6 hours in the refrigerator in water. Use 1 cup of water for 1 cup of dehydrated food. Once re-hydrated, the food can be cooked normally. Soaking foods in warm water will speed up the process however; it may result in loss of flavor.

.Do not add seasoning. Adding salt or sugar during re-hydration may change the flavor of the food.

.To make stewed fruits or vegetables, add 2 cups of water and simmer until tender.

.Consume dehydrated foods as soon as possible once the storage container is opened. Keep any unused portions in the refrigerator to avoid contamination.

DRYING FLOWERS & CRAFTS

!WARNING!! Before cleaning or servicing the Dehydrator, make sure it is unplugged from the power source. It is important to read & fully understand all of the instructions & safeguard prior to use of the Dehydrator.

.Flowers should be dry to start with, best of picked after the dew has dried and before the night damp sets in. Dry the flowers as soon as possible after picking.

.The best condition for drying flowers is a dry, warm, dark, clean and well ventilated area, which makes a dehydrator an ideal setting. Flowers will retain the best color and condition when dried quickly.

.A low temperature should be used to retain the natural oils. Drying times will vary considerably depending on the size of the flower and the amount of foliage. Dry at 100oF (38oC).

.Strip off the leaves or if you prefer to keep the foliage. Discard any brown or damaged leaves.

.Place on the Tray in a single layer, avoiding overlapping.

.Dough art and beads can be dried in the Dehydrator. Temperatures may vary.

SPECIAL START/STOP NOTE

When operating the Dehydrator, if the START/STOP Button is pressed while the Dehydrator is in the middle of a cycle, the heating element and the timer for the unit will turn off, but the fan will continue to run for 1 minute. This is normal, and occurs to help cool the heating element and prevent overheating. The temperature will continue to display on the Dehydrator until POWER ON/OFF Button is pressed.

PRE-TREATMENT OF FOODS

CAUTION! It is important to follow the “Food Safety” guidelines outlined in this manual. For the most up to date instruction visit the USDA website.

As with most types of cooking, proper preparation is essential for successful results. Adhering to a few basic guidelines will generally increase the quality of your dried foods and decrease the amount of time necessary to dry them.

Pre-treated foods often taste better and have a better appearance than non-treated foods. There are several methods to pre-treat food to prevent oxidation, which will darken apples, pears, peaches and bananas while drying.

.Remove any pits, skin, cores or bones.

.Shred, slice or dice the food uniformly. Slices should be between 1/8-1/4” (0.3-0.6 cm) thick. Meats should be cut not more than 3/4” (1.9 cm) thick.

.IMPORTANT: Before placing the meat in a Dehydrator, it is HIGHLY RECOMMENDED to heat the meat to 160oF (71oC), poultry to 165oF (74oC), as measured with a food thermometer in an oven BEFORE starting the dehydration process. This step assures that any bacteria present will be destroyed by wet heat. After heating to 160oF (71oC), poultry to 165oF (74oC), maintain a constant dehydrator temperature of 130-140oF (55-60oC) during the drying process. The minimum recommended temperature for drying meats is 145oF (63oC). Temperatures below 145oF (63oC) are NOT recommended.

.Steam or bake the fish at 200’F (93’C) until flaky before dehydrating.

.Drying into jerky requires a lot of attention. It must be cleaned and de-boned properly and rinsed thoroughly to ensure that all the blood is washed away.

.Soak cut fruit in either lemon or pineapple juice for a few minutes before placing out on the Trays.

.Use an ascorbic acid mix which can be purchased in most health food stores or pharmacies. It may come in either powder or tablet form. Dissolve approximately 2-3 tablespoons into 1 quart (1 liter) of water. Soak the fruit slices into the solution for 2-3 minutes, then place on the Trays.

.Fruits with a wax coating (figs, peaches, grapes, blueberries, prunes, etc.) should be dipped in boiling water to remove the wax. This allows moisture to escape easily when dehydrating.

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