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Operation
The Stainless Steel Food Dehydrator is equipped with 5 (16-1/2" × 14-1/2") chrome plated shelves, which is
adapted for drying jerky, fruit and vegetables. The drying temperature ranges from 86°F to 165°F.
USAGE
1. Operate the Dehydrator In a clean, dry working area.
2. Plug the Dehydrator into a standard 120 Volt, 60 Hz wall outlet.
3. Make sure the Dehydrator at least 6" (15 cm) from all walls or objects so nothing restricts proper air
circulation. DO NOT block the air vents at the rear of the Dehydrator.
4. Turn the Dehydrator "ON". When "ON", the light should Power Switch will light up.
5. Preheat the Dehydrator for 5-10 minutes before placing any food product in the Dehydrator Trays.
6. Pat the food before placing it in the Dehydrator. This will remove any excess water. Excess moisture may
cause the Dehydrator temperature to drop.
7. Load the Dehydrator Trays before placing the trays inside the unit. The trays or products should never
touch or overlap. Leave space between the food products for proper air circulation.
8. Remove any water droplets that form on the food product by patting with a clean towel or paper towel.
9. Drying times may vary depending on humidity, air temperature, product thickness, temperature and fat
content.
FIVE Easy Steps to Dehydrate Food:
1. Make thin slices, about 1/4".
2. Do not overlap your food or trays.
3. Rotate and turn trays.
4. Remove food when it looks and feels dry.
5. Place food in air-tight containers.
PRE-TREATMENT OF FOODS
Pre-treated foods store more taste and have better presentation than non-treated foods. Listed below are
several pre-treatment methods:
•
Remove any pits, skin or cores.
•
Shred, slice or dice the food uniformly. Slices should be between 1/4" (0.6 cm) and 3/4" (1.9 cm) thick.
Meats should be cut no more than 3/16" (0.5 cm) thick.
•
Steam or roast meat to 160˚F (71°C) and poultry to 165˚F (74°C) as measured with a food thermometer
before dehydrating.
•
The temperature must be between 130-140˚F (55-60°C) throughout the drying process.
•
Full attention must be given when using the Dehydrator, especially when drying fish. All foods must be
cleaned and meat must be de-boned and free of blood. Steam or bake the fish at 200˚F (93°C) until flaky
before dehydrating.
•
Soak cut fruit in either lemon or pineapple juice for a few minutes before placing on the Dehydrating Trays.
•
If using an ascorbic acid mix: Dissolve approximately 2-3 tablespoons into 1 quart (1 liter) of water. Soak
the fruit slices in the solution for 2-3 minutes, then place on the Dehydrating Trays.
•
Fruits with a wax coating (figs, peaches, grapes, blueberries, prunes, etc.) should be dipped in boiling
water to remove the wax.
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