Sharper Image 8217SI Dehydrating Your FRUITS, Vegetables and Herbs, Pre-Heating, Thawing, Meats

USAGE-DEHYDRATING FOOD/ PRE-HEATING /THAWING SUGGESTED COOKING TIMES

DEHYDRATING YOUR FRUITS, VEGETABLES AND HERBS

1.Wash the fruit or vegetables you are using and dry them. Peel the skin, if you prefer.

2.Using a sharp knife, make slices about 1/16th of an inch. If using soft fruits like bananas or any other soft fruit, briefly place it in the freezer so it can harden. That will make the slicing much easier.

3.Place fruit slices in a lemon juice solution of 1/2 cup water with 1/2 cup lemon juice for 10 minutes. When soaking banana slices, soak only for 5 minutes. Do not soak vegetables.

4.Arrange both racks (high and low) on top of each other to form a grid. Just place the high cooking rack in first, then layer the low cooking rack over the high rack. Align to form a grid.

NOTE: If dehydrating herbs, use the lower rack alone.

5.Place the slices close together (but not touching) in one layer. Do not stack one on top of the other.

6.Close the lid. Do not lower the handle yet.

7.Set the temperature knob to THAW/WASH and the timer knob to 60 minutes (for fruits). Refer to individual cooking times on p.12.

8.Lower the handle until it snaps in, this will turn the unit ON. The handle MUST be flat down in its stored position for the oven to operate.

IMPORTANT: The handle operates as a safety switch, as soon as it is lifted, the oven will turn off.

9.It is recommended to check on the food every 15 minutes or so. Just simply lift the handle up to turn the oven off. When done checking-lower the handle until it snaps in.

10.Most fruit will be pliable or leathery when done (you can bend it and it won’t break). To check -tear a piece of dried fruit in half and if no moisture beads up on the inside and there is no stickiness on the outside, it’s done.

PRE-HEATING

NOTE: Make sure to insert the trays inside the oven prior to pre-heating. If pre-heating is required, set the required temperature using the temperature dial. Set the time controls to 10 minutes. Once the temperature has been reached, the Halogen light will turn off. Now you can open the lid and place the food inside.

CAUTION: When removing the glass lid always bring the handle to its upright position as this will activate the safety switch and turn the oven off. The oven will be very hot. If using extender ring, be extra careful as it will get very hot during cooking process. It is strongly recommended to use oven mitts when removing the glass lid.

Follow the usage directions on pp. 8+9 for complete instructions.

THAWING

Although you can cook from frozen using this infrared oven, we offer you an option to thaw frozen foods. This way it is done in most efficient way without changing the quality or texture of the food.

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NOTE: Refer to the below cooking times as a guide only. Time may vary according to the weight of the food, adjust to your preference. Always make sure to refer to the Internal Food Temperature guide on the page 13.

TYPE OF FOOD	RACK	COOKING	COOK TIME	COOK TIME	NOTES
	HEIGHT	TEMP.	(from fresh)	(from frozen)
MEATS
Bacon	LOW	400 F°	10 min	16 min	Crisscross racks; turn after 5 min
Beef Roast 3 lb.	LOW	400 F°	45 min (Rare)	80 min	15-20 min per lb. Use Extender Ring
			50 min (Medium)
				(Med rare)	Turn every 15 min
			60 min (Well)
Hamburger 1/4 lb.	HIGH	400 F°	10/12/15min (R/M/W)	12/15/18min	Turn once
Hot Dogs	HIGH	400 F°	8 min	10 min	Arrange both racks in crisscross pattern
Italian Sausage Links 1 lb.	LOW	400 F°	15 min	22 min	Turn over
Lamb Chops 1 1/2" thick	HIGH	400 F°	20 min	30 min	Turn after 5 min
Meat Loaf 2 lb.	LOW	350 F°	40 min	60 min	Frozen loaf-cover w/foil half way through
Pork Chops 1/2" thick	HIGH	400 F°	16-18 min	30 min	Turn after 10 min
Pork Roast 3 lb.	LOW	350 F°	60 min	95 min	Fat side down, turn half way through
Sausage Patties 1/2 lb.	HIGH	400 F°	10 min	15 min	Turn over
Shish Kabob Steak	LOW	400 F°	10-12 min	15-18 min	Turn and baste
Spare Ribs	LOW	400 F°	30 min	45 min	Turn, baste
Steak 1" Thick	HIGH	400 F°	10 min (Med rare)	15 min (Med rare)	Turn after 7 min
FISH
Breaded Fish	HIGH	400 F°	10 min	12 min	Crisscross racks
Grilled Shrimp	HIGH	400 F°	10 min	12 min	Crisscross racks; turn, baste
Salmon Steak 4 oz.	HIGH	400 F°	15-18 min	25 min	Turn once
Sea Scallops 6 oz.	HIGH	400 F°	15-18 min	20 min	Crisscross racks
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