Choosing Foods; Drying Flowers & Crafts - Weston 74-1001-W Mode D'emploi

CHOOSING FOODS

• Use the best quality foods. Fruits and vegetables in peak season have more
nutrients and more flavor. Meat, fish and poultry should be lean and fresh.
• Do not use food with bruises or blemishes. Bad fruits and vegetables may
spoil the entire batch.
• Always use lean meat. Remove as much fat as possible before dehydrating.
NOTE: Use a paper towel under meat when dehydrating to absorb fat.
DRYING FLOWERS & CRAFTS
• The flowers should be dry to start with, best if 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.
• Strip off the leaves or if you prefer to keep the foliage. Discard any brown or
damaged leaves.
• Place on the Dehydrator Tray in a single layer, avoiding overlapping.
• Drying times will vary considerably depending on the size of the flower and
the amount of foliage. Dry at 100˚F (38oC).
• Dough art and beads can be dried in the Dehydrator. Temperatures may
vary.
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.
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