L'EQUIP 306200 Use and Care Manual
Contents
1. Jerky generally takes 6 10 hours to dry This is a general guideline Drying times may vary Dehydrate until strips are dry but can be bent without breaking Jerky should be tough slightly chewy not brittle with no evidence of moisture PREPARING JERKY e It is essential when working with raw meats to keep working conditions clean Wash hands thoroughly each time you touch another item Make sure all surfaces and utensils are washed completely e To prepare ground beef Always use the leanest ground beef You will need a jerky gun accessory to shape the ground beef into strips To prepare fish filet then cut into 1 strips To prepare meat Select lean meats lean flank or round steak makes great jerky Trim off all fat and connective tissue Cut into strips about 1 1 thick NOTE For easier cutting place meat in the freezer for about 30 minutes to partially freeze Turn over and freeze 15 more minutes Cut across the grain into strips about 1 8 thick DEHYDRATOR SEASONING JERKY e Season or marinate meat or fish from Y2 hour to overnight in the refrigerator Increase the marinating time for a stronger flavored jerky A simple salt solution marinade improves flavor while reducing the potential of spoilage Most barbecue marinades may be used as long as they contain no oil Adding lemon juice to the marinade will help preserve redness Vinegar added to a marinade will soften the wild taste of game meats e Meat may a2. Then pack the food in an airtight container Mold indicates that food was not properly dried the first time or was not properly stored Discard or compost moldy food Do not try to use it nD DEHYDRATOR RECONSTITUTION Reconstitution refers to putting moisture back into food You will often want to reconstitute dried foods before adding to recipes using as side dishes or combining with other ingredients When allowed to soak in liquid dried food will swell to its original shape and size Place food in a container with enough water or liquid to cover Then soak until it is at desired consistency Refrigerate while soaking to prevent spoilage Do not add seasonings during this process You may use liquids other than water including juices consomme milk etc Try not to use more liquid than necessary for reconstitution as nutrients will be drained away with the excess 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 For chopped or shredded vegetables and fruits to be used in cookies no reconstitution is usually needed If the pieces are crisp and dry sprinkle with 1 Tbsp water per 12 cup of dried food For vegetables and fruits to be used in souffl s pies quick breads doughs or batters use 2 parts water to 3 parts by volume dried food For vegetables and fruits which will be cooked in liquid such as vegetable si
3. Cut off woody base Separate into small flowerets slice or cube into Cauliflower i pieces Blanch steam Green Beans 10 10 10 12 14 10 Trim Cut lengthwise or crosswise into strips or pieces Leaves may also be Celery l dried Blanch steam Remove husk and silk Blanch steam Plunge immediately into cold water Corn When cool drain Cut kernels from cob 3 4 4 4 6 3 i 6 Cucumbers Peel skin is bitter when dried Slice or shred Salt if desired 4 10 12 Trim Peel Cut into round slices julienne strips or cubes Blanch steam Skin may be dried separately Greens Cut off stems Blot dry on paper towels Remove woody stems Wipe with brush or cloth Do not wash Slice or Mushrooms cube Small mushrooms may be dried whole Okra Trim off stem and tip Slice pods into pieces or cut lengthwise 4 10 Onions Cut off stem and root Remove outer skin cut in slices rings or dice 6 12 Eggplants 4 14 10 4 4 0 Peas Sort Blanch steam 5 14 Peppers Remove stem and seed head Cut in rings strips or dice Seeds may also 5 12 PP be dried Blanch steam For seeds use leather sheets Peel Remove green lining just under skin Cut away bruises Cut into slices strips or grate Blanch steam mede Potatoes Cut in half Scrape away pulp and seeds Remove rind Cut into wedges 1 3 Pumpkins wide and then into strips V wide Seeds can also be dried Blanch steam ES Venter quasi Cut in
4. Make thin flat cuts omall fruits like strawberries can be cut in half Smaller berries should either be cut in half or blanched slightly to break the skin DEHYDRATOR PRETREATING Dipping in a Pretreating Solution generally used for fruits Some fruits such as apples pears peaches apricots and bananas tend to oxidize and darken somewhat during drying or when stored beyond 6 7 months To prevent discoloration and extend shelf life pretreat as follows e Dipping Solution We prefer using bottled lemon juice 2 parts juice to 1 part water You may also use orange juice pineapple juice fresh or bottled fresh lemon juice ascorbic acid or a produce protector such as Fruit Fresh Ascorbic acid may be purchased from drug stores Mix 1 tsp ascorbic acid per quart of water Follow label directions for Fruit Fresh e Allow fruit to sit in pretreating solution for 2 5 minutes Do not leave fruit in the solution for longer than 10 minutes e Strain through fine mesh strainer before placing on drying trays Blanching Steaming Benefits generally used for vegetables e Sets color Stops ripening process enzymatic action Prevents changes in flavor Facilitates the drying process and reduces drying time Reduces contamination from molds and bacterial growth NOTE Many vegetables such as beans corn peas and broccoli must be steamed or blanched before drying Carrots and celery should be blanched or steamed Although untreated
5. e 4 cups water e tsp salt e e 5dried tomato slices 4 tsp pepper Combine potatoes green beans carrots and onion with water in heavy pot Bring to a boil Remove from heat Cover and let stand 3 hours or overnight Simmer 30 minutes Add remaining vegetables and additional water if needed Continue to cook until vegetables are tender about 30 minutes Add seasonings Simmer 10 minutes longer Makes 5 cups Variations Minestrone Substitute 1 2 cup dried kidney beans navy beans or chickpeas for potatoes Increase tomato slices to 10 and add cup dried sliced zucchini Add cup of shredded cabbage and cup dried spinach Add 1 2 tsp dried oregano to remaining seasonings Increase final cooking to 20 minutes or until vegetables are tender Season to taste with additional salt pepper and 1 2 tsp worcestershire sauce Makes about 7 cups Beef or Chicken Stew Prepare Vegetable Soup as directed adding 2 cups cubed dried beef or chicken to vegetables before soaking Increase dried potatoes to 1 cups To thicken stir together 2 Tbsp flour and cup cold water Pour into stew stirring constantly until thickened Cover Simmer 5 minutes Makes about 7 cups Soups Sauces Spaghetti Sauce 3 cloves fresh garlic 2 Tbsp olive oil 1 tsp dried oregano l 1 tsp dried basil 1 Ib hamburger 2 Tbsp dried bell pepper 3 Tbsp dried onion 1 dried bay leaf e 1 cup dried tomato slices Chop garlic and place in skillet
6. paste adding more water makes a a great tomato or pizza sauce Remember powders have very concentrated flavor Vegetable Chips Vegetable chips offer a great crunchy texture and taste Select vegetables such as cucumbers eggplants zucchini or parsnips There is no need to peel Cut very thin slices 1 8 thick Steam 3 or 4 minutes if chips will be stored longer than 5 months Sprinkle generously with salt before drying Seasoned salts make an interesting chip Dry until very brittle These can be served plain or with dips DEHYDRATOR NOTE Dry vegetables at 125 135 Use average times only as a general guideline Many variables can contribute to a large difference in drying times Vegetables should contain only 5 moisture and should look and feel crisp and brittle Avg Dry Vegetable Preparation Time Hrs Asparagus Remove woody end Slice diagonally into 12 1 pieces Blanch steam 3 10 O 1 N Snip off ends pull off strings Dry whole or slice diagonally into 1 2 1 pieces or cut lengthwise Blanch steam Beets Steam until tender Cool and peel Cut in slices cubes or shoestring strips Broccoli Cut all stalks in halves or quarters Blanch steam Trim outer leaves Cut in half Core Cut into strips or dry whole leaves Cabbage Blanch steam Remove tops and stringy end Peel cut crosswise lengthwise or Carrots diagonally into slices cubes or grate Blanch steam
7. Add ice and whip until ice is finely crushed and beverage is thinned to desired consistency Makes about 3 Cups Substitution Any dried fruit may be used instead of bananas Y DEHYDRATOR Breakfast Banana Bread e 1 cup pulverized dried bananas e 1 tsp baking powder e 1 cups milk for rehydrating e tsp baking soda e 2 cup margarine e tsp salt e 1 cup sugar e cup nuts chopped e 2eggs e 2 cups flour can use 1 cup whole wheat and 1 cup white or all whole wheat flour Combine pulverized bananas and milk Let sit 10 minutes Cream margarine and sugar Add eggs and beat Sift dry ingredients Alternately add portions of the reconstituted bananas and flour mixture Beating after each addition Stir in nuts Pour into well greased loaf pan s Let batter sit in pans 10 minutes before baking Bake 50 60 minutes at 350 F or until toothpick inserted in the center comes out clean Cool before removing from pan Makes 1 2 loaves depending on size of pan Blueberry Pancakes e cup dried blueberries e 1 tsp salt e 1 cup grape juice e 2 cups milk e 2 cups flour e 12 cup oil e 3 tsp baking powder Soak blueberries in grape juice for at least 1 hour Overnight soaking is best In a small bowl sift together flour baking powder and salt In another bowl mix egg milk and oil Add to flour mixture stirring lightly Do not over mix Batter will be lumpy Drain blueberries and add to batter Put in greased muffin pan Bake i
8. burner or in a heated oven Turn appliance off first then remove plug from outlet Do not place dehydrator on a towel or carpet as this will restrict the dehydrators airflow and could result in damage to the appliance Always leave at least one inch of space around the dehydrator for proper ventilation The appliance has a short power cord to reduce the hazards resulting from becoming entangled in or tripping over a longer cord An extension cord may be used if care is exercised during its use Use a heavy extension cord 5 amp rating or higher If using a longer cord arrange so it will not drape over the counter or tabletop Do not expose dehydrator to temperatures above 180 F Do not wash in dishwasher This appliance has a polarized plug One blade is wider than the other As a Safety feature this plug will fit in a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to defeat this safety feature SAVE THESE INSTRUCTIONS HOUSEHOLD USE ONLY O WHAT IS DEHYDRATION Dehydration refers to a process in which moisture is removed from food preventing spoilage and allowing dried food to be stored safely for later use Few nutrients are lost during dehydration BENEFITS OF DEHYDRATING FOOD The food retains almost all of its nutrients and taste You can control the quality of your food preservi
9. cereals and more Process e Select firm ripe fruit not overly ripe free of bruises and blemishes Sort through grapes and berries Remove those with imperfections e Wash fruit that is to be dehydrated with the skin e Peel fruits if desired or necessary For easy peeling of fruits such as peaches dip in boiling water until skin cracks e Waxy skinned fruits like cherries cranberries grapes raisins and blueberries that will be left whole must have their skins poked or be placed in boiling water for 1 2 minutes to remove waxy coating e Berries may be blanched or steamed to pop their skins which will shorten the dehydration time Cut remove stems stones pits cores and seeds Cutting uniform slices will allow food to dry evenly e Cut fruit into slices pieces or halves Uniform slices 1 4 are best for most e See PRETREATING section for fruits that may turn dark during the drying process e Use mesh inserts for any small fruits or pieces that might fall through the holes in the dehydrator trays e Place fruit evenly on trays If using more than 4 trays rotate once during drying time Tutti Fruit Dissolve flavored gelatin according to directions on package Soak apple or pear slices in mixture for 10 minutes Blot dry on paper towels Dehydrate DEHYDRATOR NOTE Dry fruit at 130 140 Use average times only as a general guideline Variables can contribute to a large difference in drying times To test for
10. deep tray size will allow Peaches Peel if desired For easy peeling dip in boiling water Leathery may be until skin cracks Cut in half Pit Cut in slices slightly sticky in center Pears Wash Peel if desired Core Cut in slices or rings 6 16 Pather moisture when cut Remove crown skin amp eyes Cut in half Cut in slices leaving rele Sul slightly Pineapple sticky No visible core in or remove dice or chop and use Mesh Inserts signs of moisture Do not peel Cut in half Pit Turn inside out or cut in slices 8 16 Leathery pliable wm p Eubarb Trim Wash Slice diagonally into 34 pieces Steam 3 4 6 14 Brittle min Use Mesh Inserts Wash Cut in half Place cut side up 6 12 Hard brittle FRUIT LEATHER Pureed fruit dried in thin sheets becomes a tasty candy like fruit leather snack Pit then puree fruit of your choice adding just enough liquid fruit juice or water for the blender to puree effectively Often no liquid is needed Fruit may also be mixed with applesauce One cup applesauce will prevent leather from cracking or splitting lf fruit is tart you may also add a sweetener Lightly spray fruit leather sheets with vegetable oil before pouring on puree to prevent sticking when removing leather You can also use a little olive oil Rub it on a fruit leather sheet with a paper towel Place fruit leather sheet s into dehydrator tray s Pour one cup of fruit puree onto a sheet Remember to leave
11. designed to prevent the fruit puree from spilling Additional sheets are available as an accessory from your L EQUIP dealer Must be hand washed Temperature Micro processor controlled heat sensor stabilizes the drying environment Solid state variable temperature control insures precise results C o J 93 p Be Q CARE AND MAINTENANCE Getting Started Before using your dehydrator for the first time wash the trays top cover mesh inserts and fruit leather sheets in warm soapy water After Each Use Clean the trays top cover mesh inserts and fruit leather sheets if used with warm soapy water Soaking and or using a plastic scrubber may remove stubborn particles Warning e Do not put trays mesh inserts fruit leather sheets or top cover in the dishwasher Heat from most dishwashers on drying cycle can cause them to warp e Hand wash only e Do not use abrasive scrubbers cleaners or solvents to clean plastic These will scratch the surfaces of the appliance e Do not submerge the power unit base in water Wipe with a clean cloth OPERATION 1 Place dehydrator base on a flat not carpeted dry and stable surface 2 Prepare foods and fill drying trays Do not cover center hole in trays 3 Stack trays on base and place top cover on dehydrator 4 Make sure drying trays are securely aligned on top of each other 5 Make sure there is at least one inch of clearance around dehydrator to ensur
12. fish that has been seasoned and dried Dried meats are best when made for upcoming camping and backpacking trios When reconstituted they yield a tasty meat somewhat like fresh cooked Practically any meat can be dried but fatty meats are not recommended Suggested uses Snacks soups stews casseroles pizza toppings or rehydrate and use in salads Guidelines e Choose lean cuts of meat The leaner the meat the better quality of the dried product Chicken breasts are leaner than dark meat e Cleanliness is critical when working with raw meats Make sure all surfaces utensils and your hands are washed thoroughly e Except for jerky all meats fish and poultry should be cooked before being dried Braising pot roasting or steaming are best because no fat is used with these cooking methods e Never dehydrate raw chicken or poultry because it could contain salmonella e Cut meats across the grain into thin strips about 1 wide and 1 4 thick e rim off all fat and connective tissues For easier cutting partially freeze by placing meats on the bottom of the freezer for about 30 minutes Turn and freeze 15 minutes longer To prepare fish filet then cut into 1 strips e Do not store dried meat fish or poultry longer than two months e Store dried meat in an airtight container a sealed plastic bag or jar with an airtight lid Keep in the refrigerator or freezer Note Meats poultry and fish generally take 6 12 hou
13. half Remove seeds and stringy fiber Peel off rind Cut into strips or Butternut 4 10 Acorn cubes Seeds may also be dried Blanch steam Peel if desired Cut in slices cube julienne strips or coarsely grate If larger Summer Squash 5 is than 12 remove seeds and fibrous tissue For vegetable chips soak in soy Zucchini sauce before drying Remove stem area Peel if desired Cut in slices Blot excess moisture Tomatoes 6 12 before drying 22 i O HERBS Dried herbs are much more flavorful than fresh herbs 1 tsp dried herbs 1 Tbsp fresh herbs 1 4 tsp dried ginger 1 tsp fresh grated ginger 1 tsp onion powder 1 medium onion 1 8tsp dried garlic 1 clove garlic Many herbs can be harvested through the entire growing season Two thirds of the plant may be cut leaving the rest to grow Once plants are cut regular cuttings will prevent them from flowering Flowers seeds leaves and stems can all be used for seasoning If flowers are used in teas dry them whole Remove any tough or discolored parts Dried herbs have an excellent shelf life If stored under normal storage conditions they will keep their potency for four years or more Dark colored containers are best for storage Light fades color and weakens flavors Preparation e Select herbs just before the plant blooms Leaves should be fully developed yet tender e Flowers should be harvested when they first open and are still very fre
14. herbs and smaller diced fruits and vegetables Prevents them from falling through the trays Allows sticky foods to be removed easily keeping trays cleaner 2 per pkg We recommend hand washing All accessories available from your local L EQUIP dealer OD o WARRANTY L CHEF L L C dba L EQUIP warrants the LEQUIP Expandable 528 Dehydrator to the original purchaser to be free of manufacturing defects in materials and workmanship for a period of 10 years Defective product will be repaired or replaced with a comparable model at our sole discretion upon receiving the defective product This warranty applies only to the original noncommercial purchaser Since an unauthorized dealer is an original purchaser the warranty does not apply to consumers purchasing from unauthorized dealers It also does not apply to damage resulting from accident misuse shipping normal wear commercial use neglect incidental or consequential damages or from damage caused by any foreign objects getting into the appliance Implied warranties of merchantability and fitness for a particular purpose and all other warranties express or implied other than the limited warranty described on this page are excluded The only remedy for damage covered by the limited warranty is repair or replacement L EQUIP will not refund the purchase price or provide any other remedy This warranty applies to products purchased and operated in the U S A an
15. L EQUIP amp Life In Healthy Balance panda D e 528 DEHYDRATOR Owner s Manual User Guide ee MODEL 528 Grey EXPANDABLE 528 Owner s Manual User Guide CONGRATULATIONS You re now the proud owner of the L EQUIP 528 Dehydrator This energy efficient dehydrator is designed with both your health and convenience in mind and opens up a new dimension in preserving food We re confident you will appreciate its ease of operation as you enjoy all the different creations you can make for years to come e am T WELCOME TO THE WONDERFUL WORLD OF DEHYDRATING gt TABLE OF CONTENTS Important Safeguards esee 4 Benefits of Dehydrating 5 Dehydrator Description amp Features 6 Care amp Maintenance Operation T Troubleshooting Guide 8 How to Dehyarate eeeeeseeeeee 9 PCW NA T 10 Filling the Drying Trays 11 Drying Times amp Temperature Guide 12 Storing Dried FOOCGS siiezecesebostndseE opo v nex ub edu 13 FRECONSTIUITION ec 14 gi E H 15 16 Fruit Leather leeeeseeeeseeeee enne 17 Meats Fish amp Poultry ieiectentieuncsasavauceuneasoundneus 18 19 AES E E E E EE E E E EUN 19 20 erii ll 21 22 m
16. Potpourris can be placed in cloth bags to make sachets Rose Potpourri e cup dried rose petals e Tbsp dried bay leaf pieces e 4 cup dried mint leaves e Tbsp dried stick cinnamon pieces e 2 bsp dried lavender flowers e T bsp orrisroot e 2 Tbsp powdered dried orange peel e 3 drops lavender oil Combine all ingredients Stir Place in anairtight jar A fixative commonly added to potpourris to hold fragrances for long periods of time Available at some drug stores herb shops or perfumery supply houses Fiberfix is natural cellulose fiber chips and is an alternative to Orris Root Lavender Sachet e 1 cup dried lavender leaves and flowers e 1 cup dried orange peel pieces e Small cloth bags Combine lavender and orange peel Fill small cloth bags and stitch closed Place in drawers and closets or just sprinkle Lavender Sachet in bath water Dry Potpourri e 1 Tbsp orrisroot e 1 tsp sugar e Tbsp ground spices e 1 tsp salt e 2 Tbsp dried peels leaves or small pieces of fragrant wood In a large bowl thoroughly mix all ingredients Cover and allow to sit for 4 to 6 weeks stirring gently every other day When potpourri begins to lose its smell add a few drops of a scented oil to reactivate Herb Potpourri e 1 cup dried lemon balm e 12 cardamon seeds crushed e cup dried spearmint e 4 cup dried lemon peel e 1 4 cup dried thyme e 2 Tbsp orrisroot e cup dried rosemary e 5 drops pure lemon extract e 1 cu
17. bles Preparation Select fresh firm ripe vegetables that are free from blemishes Tender green beans corn and peas are preferred Celery carrots and peppers should be crisp Dry as soon as possible after picking to retain the most nutrients Wash vegetables thoroughly in cold water before processing Trim core peel slice or shred vegetables If cutting vegetables into slices make sure they are a uniform size V5 are best for drying See section on PRETREATING for information about vegetables that need to be steamed blanched before drying Some vegetables require no pretreatment Blanching decreases drying time Spread vegetables in a single layer unless shredded or grated Dry vegetables until there is no visible sign of moisture and they are brittle hard or crisp Peas should shatter when hit with a knife If using more than 4 trays rotate once or twice during drying time Vegetable Powders Vegetables may be pureed dried as leathers and then powdered for making juices soup bases dips salad dressings or baby foods Dehydrate vegetable leather until very brittle Immediately powder small amounts at a time in a dry blender or coffee grinder Brittle sliced or chopped vegetables can also be powdered Powders must be stored in airtight containers to avoid clumping For example reconstitute powdered tomatoes with water until they are the consistency you desire Adding a small amount of water makes a great tomato
18. bles omitting bay leaf Add cup grated cheddar cheese and 1 4 tsp dry mustard Pour into greased 2 quart baking dish Combine 1 cup dry bread crumbs and 3 Tbsp melted butter Sprinkle over vegetables Bake in 350 F for 30 35 minutes until browned Scalloped Potatoes 2 cups dried potato slices or diced potatoes 4 cup dried onion can use fresh chopped 1 13 oz can evaporated milk 1 8 oz sour cream 1 10 34 oz can cream of chicken soup 1 cups grated cheddar or jack cheese less may be used 14 cup melted butter optional Milk optional Soak dried potatoes and onions in evaporated milk for 1 hour Drain potatoes reserving any evaporated milk Mix potatoes 1 cup cheese sour cream soup and evaporated milk If mixture is too thick add a little bit of regular milk Put ingredients in greased 9x13 pan or casserole dish Top with cup melted butter and cheese Cover with aluminum foil and bake at 350 F for 30 minutes or until cheese has melted and potato mixture is thoroughly cooked Foil may be removed last 5 minutes so the top browns 3 DEHYDRATOR ACCESSORIES Fruit Leather Sheets L EQUIP Fruit Leather Sheets fit perfectly in the drying trays and prevent spilling Remember use only one sheet per tray alternating sides of the tray 10 per pkg Must be hand washed Extra Trays Available in packs of two regular trays with two mesh tray inserts We recommend hand washing Mesh Tray Inserts Used for
19. d Canada only Transportation handling and or shipping costs are not included in this warranty Read the instructions before attempting to use the product This product contains no user serviceable parts Any attempt to repair it will void the warranty If you have a problem with your Expandable Dehydrator and to obtain performance of this warranty return it securely packed along with a dated proof of purchase L EQUIP Attn Service Dept 3505 West California Ave Suite 100 oalt Lake City UT 84104 For your convenience there is a Request Warranty Service Form located at www lequip com under the warranty tab For more information email customer service at service lequip com or call 1 877 267 2434 To insure prompt service include a statement with the product giving specific reasons for the return along with your information KEEP DATED SALES RECEIPT FOR WARRANTY SERVICE GD L EQUIP amp Life In Healthy Balance 028 Dehydrator Owner s Manual User Guide 188 N Bluff St St George UT 84770 2012 All Rights Reserved V 2 11 www lequip com
20. de dishes fruit toppings and compotes use 1 to 1 parts water to 1 part dried food Extra liquid may be required for proper cooking Chopped and shredded foods reconstitute quickly Generally 15 to 30 minutes is sufficient Whole pieces or slices of fruit or vegetables and meat cubes take longest to reconstitute and are best left to soak in the refrigerator overnight 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 If food cannot be soaked as long as necessary place in boiling water remove from stove and let stand 2 to 3 hours Rehydrating meat is usually completed in 1 to 4 hours by soaking in an equal amount of water in the refrigerator or by gently simmering in water Use only enough water to cover meat If you drain reconstituted foods save the liquid This liquid has great nutritional value Freeze for use in soups leathers pies or compotes Do not add spices salt bouillon cubes or tomato products until vegetables are reconstituted and cooked These items may hinder rehydration C a 3 J ZS VEQUIP Life In Healthy Balance Pruit FRUIT Dried fruit has no preservatives is nutritious and has a naturally sweet taste Suggested uses snacks cookies pies cobblers cakes breads ice creams pancakes jams fruit leather sweetener for waffles or
21. dryness remove a piece of fruit Let it cool Cut or tear Fruit should have almost no moisture Most fruts will still be pliable and leathery Bananas and strawberries should be almost crisp You can leave softer if not plan on storing for a long time Store dehydrated fruit in an airtight container Average Fruit Preparation Drying Time Hrs Leathery no Apples Peel if desired Core Cut slices rings or chop into pieces 10 riolsture whenccut ieee rs Do not peel Halve and pit Turn inside out or cut slices 8 16 Leathery pliable Leathery slightly Bananas Peel Cut into slices 1 8 1 4 sticky in the center brittle Firm Skin Blueberries cranberries etc Sort Poke skin or place in 10 18 Hard Berries boiling water for 1 2 min Blot dry Test for Dryness Cantaloupe Cut in half Remove seeds and peel Cut slices Blot dry 8 20 Leathery suede on paper towel like Cheese Wash pit and remove stems Poke skin or place in boiling water for 1 2 min Blot dry Peel if desired Cut into slices Remove Outer Skin Slice Wash Remove stems Place in boiling water for 1 2 Cranberries min Blot dry Cut in half Remove seeds Place cut side up Seedless Grapes green are better than red or black Poke skin or place in boiling water 1 2 min Blot dry Peel Cut into slices Slice 1 4 3 8 thick Remove skin and slice Remove skin and seeds Use deepest tray for watermelon Melons QA Cut in slices as thick as
22. e proper airflow 6 Consult various tables to determine what temperature time is neccessary 7 Plug power cord into any standard household outlet 8 You are now ready to dehydrate SERVICE If your dehydrator experiences a problem first refer to the Troubleshooting Guide on the following page For service or warranty see Warranty and Service information at the back of this manual DEHYDRATOR TROUBLESHOOTING GUIDE Probable Symptom COMMA Items to Check No Power to Unit Switch No Heat No Fan 1 Unit is plugged in 2 Power switch is on 3 Make sure your house power is on and that the outlet is working No Heat Fan Broken wire in 1 Check temperature setting OK unit 2 Return for service if persists Heat OK No Motor stalled 1 Turn off immediately Fan 2 Check for foreign objects pieces of dried food jamming fan Turn base assembly upside down and shake vigorously Turn unit on side and shake particles out If fan still doesn t operate return unit for service 3 If liquid has been spilled into the air vents on the fan housing the unit must be replaced or returned for inspection Slow Drying Trays 1 Air must flow around food freely for food to overfilled dry Try reducing quantity on each tray 2 Check for foreign objects pieces of dried Air leaks due food jamming or slowing the fan to warped or 3 Replace warped trays Note The heat from improperly most dishwa
23. ed Makes 6 Nectarine Angel Cake 1 angel food cake 2 cups dried nectarine slices 2 Tbsp apricot nectar or orange juice e e 2 cups water or fruit juice e e 1 cup whipping cream 1 tsp vanilla 1 tsp sugar 1 tsp cinnamon 14 cup sugar In saucepan soak dried nectarine slices in water or fruit juice for 1 hour Add cinnamon and bring to a boil Cook until most of the liquid has been absorbed approximately 10 minutes Stir often Place fruit in blender and puree Add 4 cup sugar and apricot nectar or orange juice Mix well Chill In small bowl whip whipping cream until soft peaks form Flavor with vanilla and 1 tsp sugar Gently fold chilled nectarine puree into whipped cream Slice angel food cake into 2 3 horizontal layers Spread filling between each layer and chill before serving BE zs 2D EXPANDABLE 528 Recipes 3 DeAA eA Owners Manual User Guide Desserts e 1 cup coarsely chopped dried e 1tsp vanilla apples e 1 cup unsifted all purpose or e 2 Tbsp hot water unbleached white flour e cup butter 1 tsp salt e 1 cup firmly packed light 1 tsp baking soda brown sugar 3 cups granola e 1egg 2 3 Cup raisins e 2 Tbsp water Preheat oven to 350 F Combine dried apples and hot water Set aside Beat butter brown sugar egg 2 Tbsp water and vanilla together until creamy Stir together flour salt and baking soda Add to creamy mixture Blend well Stir in apples undrained granola and raisins Drop by teaspoonfuls ont
24. es Filled bags may be placed in metal cans with lids Shortening or coffee cans are good This will Keep out insects and light Glass jars with tight fitting lids can be used with or without plastic bags Plastic containers with lids are good but should be used in conjunction with locking plastic bags because plastic containers are not airtight Do not use paper or cloth bags lightweight plastic bags bread wrappers unlined metal containers or any container without a tight fitting lid Labeling Label dehydrated food with the name of the product date dried and quantity weight This helps in rotating food and minimizes waste Location Cool dark and dry are the keys to maintaining the quality of dried food Glass jars or plastic containers should be placed in a paper bag or in a closed cabinet to keep out light Cement walls and floors are often damp Dried food containers should not be placed directly on the floor or touching a basement or cellar wall Do not store dried food near items with a strong odor such as varnish paint remover or kerosene Length of Storage In most cases dried fruits and vegetables should not be stored longer than one year Plan to use all dried meats fish poultry or jerky within a month or two Rotate on a first dried first to be used basis Check dried foods periodically If the food seems more moist than when packed mositure may be getting into the container Spread food on drying trays and dry again
25. hot water Let sit 30 minutes stirring twice Beat together butter or margarine brown sugar egg 2 Tbsp water and vanilla until creamy Stir together flour salt baking soda cinnamon and nutmeg Add to creamed mixture Fold in carrots Drop by teaspoonfuls onto slightly greased baking sheets Bake in 350 F oven for 15 18 minutes or until lightly browned Makes 4 dozen s Carrot Cake Recipe by pb Lockert 1 cups oil 2 V tsp cinnamon 3 eggs Dash nutmeg 1 Ve cups sugar 1 cup dehydrated carrots rehydrated 2 cups whole wheat flour 1 cup walnuts chopped 2 tsp baking soda 1 cup 14 oz drained crushed 1 tsp sea salt pineapple Rehydrate 1 cup dehydrated carrots in 1 cup warm water for 30 minutes Do not drain Preheat oven to 350 F In a BOSCH bowl with batter whisks or cookie paddles beat oil eggs and sugar Add remaining ingredients Mix together Pour into greased and floured 10 tube pan bundt pan or a 10 springform pan Bake 1 hour Cake tester should come out clean before removing from oven Cool 5 to 10 minutes in pan Invert pan to remove cake Cool completely on a cooling rack Frost with cream Cream Cheese Icing cheese icing e 2 8 oz packages cream cheese softened e 1 cup powdered sugar Oil may be replaced with 34 cup oil tsp vanilla 3 Cream ingredients Frost cooled cake Sprinkle and 34 cup applesauce i TU with 34 cup shredded coconut Drained pineapple juice may be reserved for ici
26. ice TNR 23 24 FORD OU TE usdenrre 20 t65poseiuc priui a URERU ud UREE 25 PROG SS aac T E ENCTERRR 26 39 BOVELaQGeS ccccecceceececeeceeeesseeseesesaees 27 Broakl aS Tecor i 28 ANN E EE inne EEE E EE E E EE 29 DESSOS aaepe tact duncan eet eee aecnnee 30 32 PRUE Leathe ERR 33 Soups Sauces eeeseeeenerenennene 36 37 vio 38 Vegetables eeeeeeeese 39 FICC CS SOMO Sint bacvdic knead ontasasind T 40 NV AIM EE E E TC 41 o a DEHYDRATOR IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following READ ALL INSTRUCTIONS Do not touch hot surfaces To protect against electrical hazards do not immerse cord plugs or the base of the dehydrator in water or other liquid Use close supervision when any appliance is used by or near children Unplug from outlet when not in use and before cleaning Do not operate any appliance with a damaged cord or plug If the appliance malfunctions or if it has been damaged in any manner return the appliance to an authorized service facility for examination repair and or adjustment The use of accessory attachments not recommended by the manufacturer may cause hazards Do not use outdoors Do not let cord hang over edge of table or counter or touch hot surfaces Do not use appliance for other than intended household use Do not place on or near a hot gas or electric
27. ing Food Pick the best quality food at the peak of ripeness and flavor Cut away any bruised or damaged sections Decide Then Dehydrate Before beginning decide how dehydrated food will be used For example snacks baked goods soups sauces or dips This will help determine how thick to slice food whether to peel or not and whether to salt or season To Peel or Not Peels tend to be tough when dried and take longer to dry however the peels of fruits and vegetables often contain much of the food s nutritional value Peeling is a personal preference If you would normally peel the food for a specific recipe plan to peel the food to be dehydrated Peel apples intended for pies or tomatoes intended for soup It is better not to peel if the dried food is to be eaten as a snack Cutting Makes a Difference e Slice or cut food to uniform thickness This allows even drying e Don t slice food too thin 1 4 is preferred for most fruits and vegetables e Moisture rich foods such as watermelon may need to be sliced thicker to dehydrate properly e Moisture escapes best from a cut or broken surface not through tough skin The larger the cut area the faster and better the food dehydrates e Thin stalked vegetables like green beans asparagus or rhubarb should be cut in half lengthwise or with an extreme diagonal cut Broccoli stems should be halved or quartered depending upon diameter Fruit should be sliced across the core
28. it leather sheets and empty trays may be removed when food stops dripping DEHYDRATOR DRYING TIMES It is impossible to give exact drying times because the moisture content of each food varies with the weather soil conditions where it was grown how thick it was sliced as well as the particular variety of food Denser food takes longer to dry With a little experience you ll be able to tell which foods take the longest For example tomatoes which are normally quite juicy will take longer than cabbage which is dry Citrus fruits will take longer than apples Hecord your successes for future reference Begin to check sliced fruits vegetables and meats periodically after several hours of drying time Check more often near the end of the drying process Herbs leathers or chopped and shredded foods may dry sooner If foods have been over dried and seem brittle or slightly browned they are still usable for soups or most baked goods They may take slightly longer to reconstitute and require additional water but flavor is generally not impaired DRYING TEMPERATURES Temperature settings can vary there are no absolutes and quite a few variables in drying food The only way to become proficient is to dry dry and dry some more Certain varieties of produce and humidity in the air make a difference in the drying time and quality of dried products Experiment with different drying temperatures thicknesses of produce and pre treatment v
29. lso be seasoned with salt pepper garlic onion powder or other spices instead of marinating Because flavors intensify during drying use salt sparingly However season meat dried for jerky a little heavier than for regular cooking e Discard unused marinade that has been mixed with meat NOTE Doing ground beef jerky is slightly different than other meat jerkys Use the leanest ground beef possible Instead of a marinade or a dry rub use a Jerky Spice mixture that includes a cure Mix this in with the ground beef Allow time for the ground beed and spice to marinate This not only provides enhanced flavor but allows time for the cure to take action Follow instructions on the Jerky Spice label To prevent dripping of marinade Drain off any excess marinade Blot as much excess moisture from food as possible Tap the tray firmly on a towel to remove excess moisture Let drying trays sit away from dehydrator for 10 minutes to let excess marinade drip off You may want to place trays on a towel or paper towels for easy cleanup Soy Marinade Marinates about 11 2 pounds beef e cup soy sauce e 2 Tbsp honey e tsp dry mustard e tsp garlic powder Combine ingredients in bowl Add thinly sliced meat Marinate 30 minutes turning occasionally VEGETABLES Dried vegetables are very versatile Use them to make soups stews souffl s casseroles and dips They can also be used in recipes calling for fresh or canned vegeta
30. n 400 F oven 25 minutes or until golden brown Makes 12 muffins Jams Apricot Jam e 1 cups coarsely diced dried e 1 tsp grated lemon peel or 1 2 tsp apricots powdered dried lemon peel e 1 cup water e cup chopped walnuts or pecans e 34 cup honey optional In a small saucepan combine apricots and water Bring to a boil Remove from heat cover and let stand 30 minutes Add honey and powdered dried lemon peel or dried lemon peel Bring to a second boil Boil gently uncovered over medium heat for 10 minutes or until jam is desired consistency Stir in nuts Pour into sterile jars and seal Cool Makes 2 cups Fresh Peach Jam An alternate drying procedure e cups peeled and sliced fresh peaches e 4 Tbsp lemon juice e 2 1 cup honey Puree peaches and lemon juice in blender Add honey to taste Spread mixture 3s thick on leather sheets Place in dehydrator and dry 3 to 3 hours Stir and re spread jam about once each hour When mixture is consistency of jam pour into a glass jar and refrigerate or freeze allow room for expansion Makes 1 cup Substitution Almost any fruit or berry can be substituted for peaches DEHYDRATOR Desserts Spicy Carrot Cookies e 1 cup dried grated carrots e 1 tsp salt e cup hot water e l tsp baking soda e cup butter or margarine e tsp cinnamon e 1egg e tsp nutmeg e 2 Tbsp water e 6 oz chocolate chips optional e 1 tsp vanilla Combine dried grated carrots and cup
31. ng food at its nutritional peak The weight and size of food is reduced There are no worries about spoilage unlike frozen foods if there is a loss of electricity Food becomes more energy dense Food is not subjected to extreme high temperatures as in the canning process Preparation is easy and the drying process doesn t need to be constantly attended Dehydrating can be done overnight Dehydrated foods are easy to store and simple to use Storing dehydrated foods is energy efficient Dehydration concentrates natural flavor sweetness and aroma of food Since natural sugars concentrate as you remove moisture the dried product is naturally sweet Usually you won t need to add sugar because of this natural sweetness Dehydrated foods should be stored in an airtight container DEHYDRATOR The Expandable Dehydrator is made of safe stable BPA Free ABS plastic Lid On Off Switch Base Temperature Control Knob FEATURES Trays Includes 6 BPA free trays Additional trays are available as an accessory from your L EQUIP dealer We recommend hand washing Mesh Tray Inserts Includes 6 BPA free inserts Prevents small or diced pieces of fruits and vegetables from falling through holes in the dehydrator trays Additional inserts are available as an accessory from your L EQUIP dealer We recommend hand washing Fruit Leather Sheets Includes 2 BPA free sheets These sheets fit directly into the trays and are
32. ng or as part of the oil measurement Desserts Apple Pie e 5 cups dried sliced apples e J3cups boiling water e 2 cup sugar Pastry for 9 inch 2 crust pie e 2 Tbsp cornstarch Sugar and cinnamon Combine apples and boiling water Let stand 15 minutes Drain liquid into saucepan Stir together sugar and cornstarch Add to liquid Add cinnamon and nutmeg Cook over medium heat stirring constantly until mixture boils Add apples Pour into pastry lined pie plate Top with remaining pastry Seal edges Bake in 425 F oven 45 minutes or until apples are tender Makes one 9 pie l tsp cinnamon e e Dash nutmeg e e Variations Apple Cobbler Prepare pie filling Add V cup dark raisins optional Pour into baking dish To prevent bubbling over baking dish should be at least one inch deeper than filling Combine 3 cup granola 2 Tbsp brown sugar and 2 Tbsp soft butter oprinkle over filling Bake in 350 F for 45 minutes or until apples are tender Apple Turnovers Thaw 6 frozen pastry shells Prepare 12 recipe pie filling Roll out pasty shells one at a time on lightly floured board to about a 7 inch square Spoon filling into center of each Brush edges with lightly beaten egg Fold over one half of the square to form a triangle Seal edges with fork Brush tops with beaten egg Sprinkle with sugar Cut 2 air vents in each Transfer to ungreased baking sheet with spatula Bake in 435 F for 20 minutes or until brown
33. o greased baking sheets Bake 15 18 minutes until lightly browned Makes 5 dozen Variations Substitute 1 cup coarsely chopped dried pineapple for dried apples Decrease granola to 2 cups Add 1 cup flaked coconut Omit raisins Substitute 1 cup chopped dried bananas for dried apples Increase flour to 1 cups Omit raisins and granola Add 1 cup uncooked oatmeal and 1 cup chopped nuts m E Fon NG E aad Fruit Leather Crunchy Cantaloupe Leather e 1 cup diced cantaloupe about 1 3 small melon e 1 cup applesauce e 3 Tbsp slivered almonds e 2 Tbsp flaked coconut e Dash cinnamon Puree diced cantaloupe Combine with applesauce flaked coconut slivered almonds and a dash of cinnamon Pour onto two fruit leather sheets Place on two separate dehydrating trays placing on alternate sides of the dehydrator Cherry Rhubarb Leather e 1 can 21 oz cherry pie filling e 1 cup raw diced rhubarb Combine cherry pie filling and rhubarb in saucepan Simmer about 10 minutes until rhubarb is tender Cool Puree mixture Pour onto fruit leather sheets Fills five sheets Place on separate dehydrating trays placing on alternate sides of the dehydrator DEHYDRATOR Soups Sauces Vegetable Soup e Y cup dried sliced potatoes 3 Tbsp dried green peas e V4 cup dried green beans e 1 heaping Tbsp dried Okra optional e V4 cup dried sliced carrots e 1 Tbsp dried parsley e 2 Tbsp dried chopped onion tsp dried thyme
34. ot all excess moisture from foods that have been washed sugared marinated or are high in moisture Such as very ripe tomatoes or citrus fruit to prevent dripping Filling the trays Once the food has been properly sliced and pretreated if desired begin filling the dehydrating trays Arrange food on the tray in a single layer Leave a little soace between each piece of food Make sure the center hole in each tray is always left uncovered to allow air to circulate If only one side of the food is cut place the cut side up NOTE Always fill the trays with food before placing trays onto the base Filled Trays Do not immediately place filled trays onto the dehyddrator base Let excess moisture drip off the trays before putting on the base by either tapping each tray firmly on a towel to remove excess moisture or let filled trays sit away from the dehydrator for 10 minutes on a towel or paper towels Placing trays on a towel or paper towels to collect moisture will make cleanup easier Optional BD To catch any remaining overflow that may occur use fruit leather sheets placed on the bottom two trays Alternate placing the sheets on one half of each tray This will allow the warm air to circulate Place these two bottom trays without food directly on the dehydrator base Do not use wax paper as the wax will melt at dehydration temperatures Remember to always leave the center hole uncovered or unobstructed Fru
35. p dried sage e 5 drops pure orange extract e cup dried summer savory Combine all ingredients in a crock and mix periodically Put in an airtight container or a decorative jar EXPANDABLE 528 P Owner s Manual User Guide i RECIPES Adapt your own recipes to include dried foods You will generally need to substitute about 1 2 to 2 3 cup dried for every 1 cup fresh food when converting d Sm L3 N beste oeo eee UM FIRS I NEP SAA NS EN EE E E M e Rien AE 33 SOUPS S Wees a rr E n TU DU Sacks anr na ee ee de ee ores Wiste ifelel iere S It N NEN Sm apes mm Beverages Fruit Fizz e 1 cup water e Ginger ale e 1 cup fruit leather e Sugar Grenadine syrup to taste e Ice cubes Puree fruit leather with water Let stand 15 minutes Puree again Fill tall glass with ice cubes Pour glass two thirds full of puree Add ginger ale to fill Stir Sweeten to taste with grenadine syrup or sugar syrup Fruit Sipper Reconstitute 1 part dried fruit with 2 parts water Puree Fill tall glass with ice cubes Pour glass half full of puree Add ginger ale to fill Stir Sweeten to taste with grenadine or Sugar syrup Banana Smoothie e V2 cup dried banana chips e 4 tsp vanilla e Boz yogurt e Honey to taste e 80o0z milk e 1 2 cups coarsely crushed ice e tsp cinnamon optional Place banana chips yogurt milk cinnamon and vanilla in blender Whip until smooth Add honey to taste and blend again
36. re both sides are coated Dehydrate until desired consistency Sweet Potato Chips e Sweet Potatoes e Sea Salt e 1 Tbsp olive oil Use mandolin slicer to cut sweet potatoes into very thin uniform slices Put ina bowl Drizzle olive oil over sweet potatoes and sprinkle with sea salt By hand mix potatoes oil and salt so slices are evenly coated Place slices on trays and dehydrate until desired consistency Variation Sweet Sweet Potato Chips Slice sweet potatoes as described above Put in bowl and drizzle with olive oil Then sprinkle with cinnamon and brown sugar to coat slices Place on trays and dehydrate Vegetables Cous Cous Creation Suggested vegetables beans peas carrots parsnips broccoli brussels sprouts cauliflower or combinations of above Combine dried vegetables with boiling water Cover Let stand 1 to 2 hours If desired use cold water and reconstitute overnight in refrigerator Simmer until tender add more liquid if necessary Drain liquid from vegetables Pour into a measuring cup Add enough milk or liquid to equal 1 cup Melt butter in separate saucepan Add flour Stir until bubbly and smooth Remove from heat Stir in 1 cup milk water from reconstitution Add bay leaf Cook stirring constantly until thickened Add drained vegetables and simmer 5 minutes Remove bay leaf Season with salt and pepper Makes 6 servings Variation Au Gratin Vegetables 3 5 Prepare creamed vegeta
37. rs to dry This is a general guideline Drying times may vary Dehydrated meats poultry and fish darken lin color when dried Dehydrate until pieces are dry but will bend without breaking with no evidence of moisture nD MEATS FISH AND POULTRY Test for Dryness Cook as for pot roast until tender Chill Lean cuts Round l Beef Remove all fat Cut into cubes or strips Brittle Rump Flank l Season if desired Cook by steaming or roasting Chill Chicken or White Meat Remove fat and hard skin Cut or break into Turkey pieces or cubes 1 2 thick 2 long Season if desired Meats Cuts to Select Preparation Clean fish by removing head skin and any bones Steam fish without adding butter Cool Break into pieces about 2 square not thicker than 2 Must not contain bones Brittle or skins May be sprinkled with paprika salt pepper onion and garlic powder or other spices before drying Lean Fish Bass haddock pike snapper halibut cod perch flounder sole whiting JERKY Jerky is the only meat to be placed uncooked in the dehydrator Your L EQUIP Expandable Dehydrator quickly turns thin strips of seasoned meat into a hearty snack It is recommended that pork not be dried for jerky as the drying temperature is not high enough to kill harmful bacteria NOTE Start Jerky at 153 highest setting Halfway through decrease temperature to 140 145 and dry until desired texture is reached
38. s no pre treatment The following are good starting points when drying different types of foods Fruits 130 to 140 Vegetables 125 to 135 Jerky Start at highest setting 153 after 4 hours turn down to 140 145 and dry until desired texture is reached Herbs 95 to 100 Nuts 90 There is not a set time limit for drying foods It depends on the type of food how thick it is sliced and the amount of water in the food TRAY ROTATION The EQUIP Dehydrator is designed to operate with up to 20 trays When using more than 4 trays periodic rotation will give optimum results Inspect drying trays periodically Rotate trays if food being dried requires it Place top tray on the bottom followed by the next uppermost tray etc BO STORING DRIED FOODS When food is sufficiently dehydrated thoroughly cool before storing approximately 15 30 minutes If food is allowed to sit too long in the open air it will begin to absorb moisture Select appropriate airtight storage containers and store at optimal conditions If moisture or condensation appears in storage container food has not completely dried Return to dryer and continue to dehydrate until completely dry Containers Any container that is clean airtight and moisture proof is suitable for storage Fill each container as much as possible Heavy zippered plastic bags or heat sealing bags make excellent choic
39. sh e Harvest on a sunny morning after the dew has evaporated e Herbs require no pretreatment e Wash leaves and stems lightly in cold water Spread on absorbent towel or shake off any visible moisture or pat dry e Be sure to remove any brown spots and insect debris from the leaves e Strip leaves from larger stems Dry parsley and sage on the stems e Entire pods or seeds of chili peppers can be dried e Herbs can be placed on the drying trays within minutes of picking and cleaning Use either mesh insert trays or fruit leather sheets e Herbs will be brittle and crumble easily when dried Some leaves will darken in color but that does not affect flavor e After drying leaves they can be left whole stripped from the stem ground in a coffee grinder or crushed To crush rub between fingers use mortar and pestle or press through a fine screen e Store in airtight containers in a cool dark dry place If moisture appears on the inside of the container the herbs will need further drying e Dried herbs can be difficult to distinguish from one another Storage containers should be labeled immediately following drying Suggested uses for dehydrated herbs Use in Italian Mexican and Chinese dishes Also use in soups stews sauces vegetables salads cakes cookies meat dishes fish dishes egg dishes and in seasoning mixes DEHYDRATOR NOTE Dry herbs at 95 100 Use average times only as a general guideline Many
40. shers on the drying cycle can stacked trays warp the drying trays Trays must be hand washed only 4 Stack trays properly again Uneven Drying Variation in 1 Verify that foods are uniform in ripeness and food thickness thickness and ripeness 2 Periodically rotate trays Trays not 3 Verify that food does not block airflow through rotated the tray stack Too much food in trays Over heating Temperature 1 Unplug dehydrator to clear the electronic or Insufficient control not controls Reset temperature If temperature Heat functioning at varies significantly return for service proper range Noisy Fan or Foreign 1 Try to clear foreign material by shaking as Motor material in described above If no change return for fan or motor service bearings damaged X HOW TO DEHYDRATE The only way to become an expert is through experience Experiment with various drying times and temperatures Record what works best for you Equipment e Sharp paring knife Use stainless steel blades Carbon blades may turn some fruits and vegetables dark A vegetable slicer or electronic slicer may also be useful Cutting board Blender for making leathers and powders Storage containers Optional Peeler steamer and basket or kettle and collapsible steamer Before dehydrating wash hands thoroughly Make sure the counter cutting board utensils equipment and storage containers are clean prior to using Select
41. the drying tray s center hole uncovered For adequate circulation only one half of the drying tray should be used Place fruit leather sheets on alternate halves of the trays in the stack After all fruit leather sheets are filled stack the drying trays on the base Set temperature to 135 Dehydratrate about 8 11 hours general rule Rotate fruit leather sheets not dehydrator trays twice during drying time about every 3 hours Leather is done when you notice puree to have a leather texture with no sticky spots It should easily remove from the fruit leather sheet Wrap in plastic wrap and store at room temperature or refrigerate Spices chopped nuts or coconut may be added to the puree for extra flavor For further variation puree several types of fruit together Don t be afraid to experiment Vary the amounts according to availability taste and imagination If the puree tastes good the leather will be better Remember the flavors and sweetness concentrate with drying Try the following combinations Apples oranges bananas and sunflower seeds Cooked cranberries oranges and honey Raspberries bananas and coconut Strawberries and bananas Strawberries and rhubarb Pineapple and peaches Raspberries and apples Apricots and plums DEHYDRATOR MEATS FISH AND POULTRY The EQUIP Dehydrator can make dried meat and jerky Dried meat refers to meat poultry or fish that has been cooked then dried Jerky is raw meat or
42. variables can contribute to a large difference in drying times Check herbs periodically to ensure correct drying results Avg Dry Time Hrs Herb Part of plant to dehydrate Basil Leaves 1 3 Leaves Fennel Leaves and seeds Cloves Break bulbs into cloves Remove outer peel of each clove 13 Herb Butter e Y2 cup butter or margarine softened e 1 Tbsp lemon juice e 1 Tbsp crushed dried herbs e Salt and pepper Suggested herbs include dill oregano basil and tarragon In small bowl cream butter or margarine Slowly add lemon juice Add herbs and salt and pepper to taste Cover and refrigerate Seasoned Salt e 4 parts powdered dehydrated onions or garlic e 1 part salt Mix thoroughly Store in shaker bottle o 0 Potpourri Potpourri is a blend of flowers herbs essential oils spices and a fixative material that allows your fragrance to last such as Fiberfix or Orris Root Use whole dried flower petals heads leaves buds herbs or spices Try roses lilacs lavender violets or dried orange lemon lime tangerine and grapefruit peels Be careful that one scent does not overpower the main one e Remove petals and herbs from their stems Dry in a single layer on mesh tray insert or fruit leather sheets Dry until brittle which may take from 2 10 hours If using more than 4 trays rotate once or twice during drying time Store different flowers herbs etc in different containers till ready to mix
43. vegetables used within three to four months will have acceptable flavor heat treated vegetables will have better color and reconstitute much more quickly A few vegetables such as onions garlic peppers tomatoes and mushrooms can be dried and reconstituted successfuly without heat treatment Generally if vegetables must be steamed or blanched for freezing they must be treated for drying Blanching is faster than steaming How to Blanch e Place vegetables in a basket or colander e Dip filled basket or colander into a pot of boiling water for 5 20 seconds depending upon the size of cut vegetable Leave in water only until you notice a change in color e Remove immediately Dip in ice cold water to stop cookig process e Drain and place on drying trays How to Steam e Place vegetables in a basket or colander that will allow steam to circulate around the vegetables e Dip filled basket or colander into a pot with about 2 inches of boiling water Food should not make contact with water e Cover and steam 3 5 minutes e Remove immediately Dip in ice cold water to stop cooking process e Drain and place on drying trays Q FILLING THE DRYING TRAYS Caution If loose particles get into the base or moisture drips down to the base and gets into the motor it will damage the motor and electronics To prevent any damage make sure you follow the instructions below carefully Before filling the trays Be sure to bl
44. with olive oil dried oregano and dried basil Fry lightly Add hamburger and cook until browned Remove from heat Add dried bell pepper onion bay leaf tomato slices mushroom pieces plus salt pepper and sugar Stir in tomato paste and water Let sit 2 to 3 hours Cook over medium heat until vegetables are tender approximately 20 30 minutes Add chopped celery 10 minutes before serving Serve over noodles and top with Parmesan cheese Serves 4 6 Sweet and Sour Sauce 34 cup dried mushroom pieces 1 tsp salt Yo 1 tsp pepper 1 tsp sugar 1 can 18 oz tomato paste 45 cups water 2 stalks fresh celery chopped Parmesan cheese Cooked spaghetti noodles e cup dried pineapple pieces e cup vinegar e cup water e tsp dried ginger e 3 Tbsp cooking oil e 2 Tbsp sugar e 1 Tbsp soy sauce e 1tsp cornstarch Combine the first seven ingredients in a small saucepan Cook until pineapple softens Place in blender and puree Add cornstarch and blend again Return to pan and cook over medium heat until mixture thickens DEHYDRATOR Snacks Trail Mix Combine bite sized pieces of dried fruits such as apple pear pineapple or grapes with flaked coconut and unsalted nuts Great for hiking Dusted Pineapple Sprinkle dried pineapple pieces with confectioner s sugar Apple Treats e Pkg of Jello any flavor e Lemon Juice Slice apples in uniform thickness Dip slices in lemon juice and then dip in jello powder Make su
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