PROFESSIONAL 10-TRAY HIGH EFFICIENCY

STAINLESS STEEL FOOD DEHYDRATOR

Instruction Manual

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

READ ALL INSTRUCTIONS, PRODUCT LABELS AND WARNINGS BEFORE USING THE FOOD DEHYDRATOR.

  1. CHECK FOR DAMAGED PARTS. Before using the Dehydrator, check that all parts are operating properly and perform their intended functions. Check for any conditions that may affect the unit operation. DO NOT use if the power cord is damaged or frayed.
  2. To avoid starting appliance unintentionally, make sure the power switch is in “OFF” position before connecting Dehydrator to power outlet.
  3. ALWAYS DISCONNECT Dehydrator form power source before servicing, changing accessories, displacing or cleaning unit. Unplug Dehydrator when not in use.
  4. KEEP CHILDREN AWAY. NEVER LEAVE THE APPLIANCE UNATTENDED. Monitor Dehydrator while in use.
  5. Manufacturer declines any responsibility in case of improper use of Dehydrator. Improper use of Dehydrator will void warranty.
  6. Electrical repair must be done by authorized service centre. Use only factory original parts and accessories. Modification of Dehydrator voids warranty. NEVER open rear panel of Dehydrator. NEVER remove back screen from Dehydrator.
  7. DO NOT pull power cord to unplug. It is suggested to NOT use extension cords with Dehydrator. If extension cord is used, be sure the marked electrical rating is at least as great as the electrical rating of this appliance.
  8. Be sure Dehydrator is stable during use. All four feet should be secure on a level surface. Dehydrator should not move during operation.
  9. DO NOT operate Dehydrator outdoors or near any flammable or combustible materials. INDOOR USE ONLY. NOT FOR COMMERCIAL USE.
  10. USE IN A WELL VENTILATED LOCATION.
  11. DO NOT block air vents on door or at rear of Dehydrator. Keep Dehydrator at least 12” (30.5 cm) away from any wall to allow for proper air circulation.
  12. DO NOT operate Dehydrator on flammable surfaces such as carpeting, etc.
  13. To prevent electric shock, DO NOT IMMERSE UNIT AND CONTROL PANEL IN WATER OR LIQUID. Serious injury from electric shock could result. DO NOT use appliance with wet hands or bare feet. DO NOT operate near running water.
  14. Disconnect from power outlet before cleaning components. READ ALL INSTRUCTIONS before cleaning Dehydrator.
  15. After cleaning, make sure Dehydrator is completely dry before reconnecting to the power outlet – if not; ELECTRIC SHOCK may result.
  16. DO NOT place or use the unit or any parts on or near hot gas or electric burner, in a heated oven, or on stove top. DO NOT let power cord hang over edge of table or counter or touch any hot surfaces.
  17. BEWARE! Surfaces on Dehydrator become HOT during use! Serious burns and injury may result! Use handles or knobs.
  18. Do not use appliance for other than intended use.
  19. If appliance malfunctions during use, shut down unit IMMEDIATELY and discontinue use. DO NOT attempt to open Control Panel. This product has no user-serviceable parts. Always contact authorized Service Centre if unit malfunctions or for service. DO NOT use or replace with any unauthorized parts not intended for this unit. All parts for this appliance must be used according to Instruction Manual. ONLY use manufacturer approved parts from authorized Service Centre. Any other parts or accessories not intended for use with this appliance is strictly prohibited and will void warranty.
  20. The use of accessory attachments not recommended by manufacturer is forbidden and may cause injuries.
  21. Do not let cord hang over edge of table or counter, or touch hot surfaces.
  22. Do not place on or near a hot gas or electric burner, or in a heated oven.

KEEP OUT OF REACH OF CHILDREN. DO NOT LEAVE APPLIANCE UNATTENDED WHEN IN USE OR WHEN APPLIANCE CONTAINS HOT FOOD. ALWAYS SUPERVISE CHILDREN WHEN THEY ARE NEAR APPLIANCE. DO NOT ALLOW CHILDREN TO OPERATE OR BE NEAR THE APPLIANCE WHEN IN USE.

CAUTION: BURNS, INJURY AND/OR FIRE MAY RESULT FROM NON-COMPLIANCE WITH ALL OPERATING PROCEDURES DESCRIBED IN INSTRUCTION MANUAL.

SAVE THESE INSTRUCTIONS FOR FUTURE REFERENCE

PARTS AND OPERATING INSTRUCTIONS

For safe and best results, read all operating instructions first.

Operate Dehydrator on clean, dry surface.

Plug Dehydrator into a standard 110V, 60Hz wall outlet.

Position Dehydrator at least 12 in. (30.5 cm) from any wall during operation to allow for proper air circulation. DO NOT block Air Vents at rear or on door of Dehydrator.

Remove Racks from Dehydrator. Load Dehydrator Racks with food to be dried. Position pieces so that they do not overlap or touch each other. Allow ample space between pieces of food for proper air circulation. Remove any excess water from food by patting it with a paper towel. Excess moisture may cause the Dehydrator temperature to drop.

Press Temperature Setting keys to desired heat setting. It is recommended to place an oven thermometer (not included) into Dehydrator to monitor temperature.

Set Time Setting keys to desired drying time up to 15 hours.

Press Power to turn on drying process.

Preheat Dehydrator for 5-10 minutes before loading Racks into Dehydrator.

Install door onto Dehydrator Cabinet by hanging door onto lip on top of Cabinet. Make sure the sides of door are closed securely against Cabinet. CAUTION: SHARP EDGES.

Water droplets may form on surface of food while dehydrating. Excess humidity can be removed by blotting food with paper towel. CAUTION: the Dehydrator becomes hot!

NOTE: Drying time may vary depending on several factors including relative humidity, air temperature, product thickness and fat content. Actual temperature in Dehydrator is based on room temperature of 70°F (21°C). If Dehydrator is not used in room temperature setting of 70°F (21°C), temperature indicated on Temperature Setting may not be achieved or may be exceeded.

Tools You Need To Get Started

Paring knife (Stainless Steel Blade)

Cutting board

Storage containers

Additional tools that make the job easier and faster can include:

A food processor or other similar appliance for faster and consistent slicing

A steamer and basket, or kettle and collapsible steamer for blanching

Blender for making fruit puree for fruit leather

A small notebook to keep track of length of time and recipes that work for you as well as those that don’t

Basic Food Preparation Tips

Fruit and vegetable peel often contain much of the food’s nutritional value. Therefore it is better not to peel if the dried food is to be eaten as snack or used in cookies. On the other hand, you will want to peel apples intended for a pie or tomatoes intended for soup. Generally, if you normally peel the food for a specific recipe, then peel the food before it is to be dehydrated.

One of the most important factors in successful dehydration is how the food is sliced. When drying fruits, it helps to get all the slices about the same thickness so they all dry to the same moisture level, at the same time. Thick slices dry more slowly than thin slices. The thickness you choose is up to you but slicing all the pieces to as close to the same size as possible will help ensure success and consistency.

The skin of many foods naturally protects the food but it can hamper the dehydration process. During dehydration, moisture escapes best from a cut or broken surface not through the tough skin. Therefore, the larger the cut area, the faster and better the food will dehydrate.

For this reason thin stalked vegetables like green beans, asparagus, and rhubarb should be cut in half the long way, or with an extreme diagonal cut to expose as much of the inner parts of the food as possible.

Fruit should be sliced across the core and not down through the core. Try to always make thin flat cuts.

Broccoli stems should be halved or quartered depending upon diameter. Small fruits like strawberries can be cut in half. Even smaller berries should either be cut in half or blanched slightly to break the skin.

Filling the Drying Trays

When loading the food into the trays, you can use all of the tray’s surface, but some airflow must be maintained. Try to place the food in a single layer whenever possible. This is particularly important with foods like banana slices and pineapple rings and not quite as important with beans. If some of the pieces come out with too much moisture when you are finished, one of the reasons is that it might have been covered by other pieces of food.

Dehydration removes the moisture and will cause the food to shrink as it dries. This allows you to store the same amount of food in a smaller space. Chopped food should not be spread thicker than 3/8 inch.

It may be necessary to stir the finely chopped food once or twice during dehydration to ensure even drying of all the pieces. To do so, turn the machine off, unplug it, remove the trays, stir, then reassemble and restart the machine according to the instructions.

Prevent Dripping

Some foods such as very ripe tomatoes and citrus or sugared fruits may drip. Dripping from a tray above can change the flavour of different foods on lower trays. To help lessen dripping after placing food on drying trays and before placing them on the dehydrator base, tap the tray firmly downward on a towel laid on the counter top a few times to remove excess moisture.

Reconstitution

Dehydration is the process of removing moisture from food. Reconstitution is the replacement of that moisture to bring the food back to its natural states. Although some dried foods such as fruit are excellent in their dehydrated state, you will often want to reconstitute other dried foods before eating them. Here are some tips on reconstitution:

Just Add Water

For chopped or shredded vegetables, and for fruits to be used in cookies, no reconstitution is usually needed. If the pieces are quite crisp and dry you can try sprinkling with 1 Tbs. water per cup of dried food.

For vegetables and fruits to be used in souffles, pies, quick breads, doughs or batter, use 2 parts water to 3 parts (by volume) dried food.

For vegetables and fruits which will be cooked in the liquid such as vegetable side dishes, fruit toppings, and compotes, use 1 to 11/2 parts water to 1 part dried food. Extra liquid may be required for proper cooking.

Time for Reconstitution

Chopped and shredded foods reconstitute quickly. Generally, 15 to 30 minutes is sufficient.

Larger vegetable or fruit slices, and meat cubes can be reconstituted overnight in water, left in the refrigerator. Alternately, you can also choose to place in boiling water, remove from stove, and let stand 2 to 3 hours.

Whole pieces of fruit take longest to reconstitute, and are best left to soak overnight.

Other Reconstitution Hints

If you drain reconstituted foods, save the liquid. This liquid has great nutritional value. Freeze this liquid for later use in soups, leathers, pies or compotes.

There is no need to reconstitute ahead of time when making soups. Dried vegetables can be added directly to the soup about one hour before serving.

Do not add spices, salt, bouillon cubes or tomato products until vegetables are reconstituted and cooked. These items considerably hinder rehydration.

Some foods take longer to reconstitute than others. Carrots and beans require more time than green peas or potatoes. A rule of thumb: those that take the longest to dehydrate will take the longest to reconstitute.

Try not to use more liquid than necessary for reconstitution because nutrients will be drained away with the excess water. Place dehydrated food in a container and use just enough water to cover the food. Add more water later as needed to replace what the food absorbs.

Care and Maintenance

After each use, clean the drying trays and dehydrator lid with warm soapy water. Do not wash trays, lid or base in dishwasher. Stubborn particles may be removed by soaking and/or using a plastic scrubber. Do not use abrasive materials or solvents to clean plastic! To clean the dehydrator’s base (the bottom part with the motor and heating element), unplug and wipe clean with a damp sponge or cloth. NEVER immerse the base in water or allow liquid to flow into the area that contains the electrical parts.

Storage

After the dehydrator is cleaned, dry all parts, stack drying trays on the base, and store in a clean and dry place.

Note

Meat Preparation Table (Set temperature from 145°F to 155°F / 63°C to 68°C)

MEAT

PREPARATION

DRYNESS TEST

APPROX. TIME (hrs)

Beef Jerky

Lean flank or round steak slices about 1 to 1½ inches thick

Slightly chewy but not brittle

6 to 15

Fruit Preparation Table (Set temperature at 135°F / 57°C)

FRUIT

PREPARATION

DRYNESS TEST

APPROX. TIME (hrs)

Apples

Pear, core and cut slices or rings

pliable

5 to 6

Artichokes

Cut into 1/8 inch strips

brittle

5 to 13

Apricots

Clean, cut in halves or in slices

pliable

12 to 38

Bananas

Peel and cut into 1/8 inch slices

crisp

8 to 38

Berries

Cut strawberries into 3/8 inch slice. Other berries whole

no moisture

8 to 26

Cherries

Pitting is optional, or pit when 50% dry

leathery

8 to 34

Cranberries

Chop or leave whole

pliable

6 to 26

Dates

pit and slice

leathery

6 to 26

Figs

Slice

leathery

6 to 26

Grapes

Leave whole

pliable

8 to 38

Nectarines

Cut in half, dry with skin side down. Pit when 50% dry

pliable

8 to 26

Orange Rind

Peel in long strips

brittle

8 to 16

Peaches

Pit when 50% dry. Halve or quarter with cut side up

pliable

10 to 34

Pears

Peel and slice

pliable

8 to 30

Vegetable Preparation Table (Set temperature at 125°F / 52°C)

VEGETABLE

PREPARATION

DRYNESS TEST

APPROX. TIME (hrs)

Artichokes

Cut into 1/3 inch strips. Boil about 10 minutes

brittle

6 to 14

Asparagus

Cut into 1-inch pieces. Tips yield better product

brittle

6 to 14

Beans

Cut and steam blanch until translucent

brittle

8 to 26

Beets

Blanch, cool, remove tops and roots. Slice

brittle

8 to 26

Brussel Sprout

Cut sprouts from stalk. Cut in half lengthwise

crispy

8 to 30

Broccoli

Trim and cut. Steam tender, about 3 to 5 min.

brittle

6 to 20

Cabbage

Trim and cut into 1/8 inch strips. Cut core into 1/4 inch strips

leathery

6 to 14

Carrots

Steam until tender. Shred or cut into slices

leathery

6 to 12

Cauliflower

Steam blanch until tender. Trim and cut

leathery

6 to 16

Celery

Cut stalks into 1/4 inch slices

brittle

6 to 14

Chives

Chop

brittle

6 to 10

Cucumber

Pare and cut into 1/2 inch slices

leathery

6 to 18

Eggplant/Squash

Trim and slice 1/4 inch to 1/2 inch thick

brittle

6 to 18

Garlic

Remove skin from clove and slice

brittle

6 to 16

Hot Peppers

Dry whole

leathery

6 to 14

Mushrooms

Slice, chop, or dry whole

leathery

6 to 14

Onions

Slice thinly or chop

brittle

8 to 14

Peas

Shell and blanch for 3 to 5 minutes

brittle

8 to 14

Peppers

Cut into 1/4 inch strips or rings. Remove seeds

brittle

4 to 14

Potatoes

Slice, dice or cut. Steam blanch 8 to 10 min.

brittle

6 to 18

Rhubarb

Remove outer skin and cut into 1/8 inch lengths

No moisture

6 to 38

Spinach

Steam blanch until wilted, but not soggy. Kale, etc

brittle

6 to 16

Tomatoes

Remove skin. Cut in halves or slices

leathery

8 to 24

Zucchini

Slice into 1/4 inch pieces

brittle

6 to 18

PROFESSIONAL 10-TRAY HIGH EFFICIENCY STAINLESS STEEL FOOD DEHYDRATOR

HOW TO INSTALL AND TEMOVE REAR CONTROL PANEL