Helpful Hints & Tips - Excalibur 3548 Manual

HELPFUL HINTS & TIPS
Cut all your items the same thickness.
If you don't, they'll dry at different times. A slicer is helpful.
Do small or Large batches.
If you are doing a small batch, put the remaining empty trays in the dehydrator. Your dehydrator is designed to work with all or none of the
trays.
Experiment with your drying times.
Everyone's tastes are different. You may like some food dried longer for a crispier texture. You may like other dried less for a chewier texture.
Be sure to write down the food and times so you remember what you like!
Store your Paraflexx® sheets in the bottom of the dehydrator.
This is a great way to protect your sheets when you're not using them. They can also double as a drip liner at the bottom of your dehydrator
for easy cleaning.
Cleaning tips for Paraflexx® sheets.
DO NOT SOAK your Paraflexx® sheets. This will damage them. Simply wipe down with a warm, soapy cloth. Then again with
clean water. That's it.
Register your warranty online:
http://www.ExcaliburDehydrator.com
Not sure your foods are dry enough?
Put some of your foods in an air-tight bag and check it in a few minutes – if you see water droplets in the bag then you need to dry the food
more. Some small fogging is normal as the food cools off.
One side of my drying trays seems to be dried before the other.
What should I do?
Because your dehydrator may dry one side faster than the other, halfway through the drying cycle you may want to turn the trays 180º. This
will speed up the dehydration process and will reduce energy consumption.
My apples and pears have darkened to a rusty-brown color while drying.
Are they safe to eat?
Yes. Fruits that have turned brownish color are safe to eat. Many fruits will oxidize during the drying process. Oxidation happens when the flesh
of the fruit is exposed to air. By pretreating fruits oxidation is reduced.
Why should the edges of my fruit leather be thicker than the center?
With fruit leathers, the edges of the mixture tend to dry first. If the edges are the same thickness as the center, they will dry too quickly and
become brittle.
My fruit leathers are very thin and brittle. I'd like to make them like the ones sold commercially.
How can I do that?
Juicy fresh fruits, such as strawberries, can be too runny to create a thick, chewy leather like the commercial types. By simply adding a banana
when pureeing, the mixture will become thick and the fruit leather will as well. Be sure to pour 3/4 to 1 cup of puree on each tray and allow
it to spread out. Remember, the poured puree should be 1/4" thick at the edges.
If I powdered my dried vegetables, what could I use them for?
Powdered onion and garlic, of course, are favorite seasonings for meats and sauces. Powdered tomatoes can be reconstituted into tomato
sauce, paste, catsup, juice or soup. Powders are easy to make. A blender or food processor will give you the finest texture. Simply place pieces
of dried vegetables into a blender and process. Store in air-tight bottles or jars.
As items dry, should they be removed to allow better circulation for still moist foods and avoid over drying?
Yes. As foods dry, remove them from the trays and package. The other still moist pieces should remain in the dehydrator until they are
completely dry. However, if you have sliced your food into uniform pieces and have turned your trays 180º halfway through the cycle, your
load should be finished at the same time.
Do you have more detailed information in your Manual?
Check out our dehydrator book, Preserve It, Naturally! over 250 page book. It contains hundreds of color pictures and diagrams! The book
completely details every aspect of drying from mint leaves to pistachio nuts. It has detailed directions for craft ideas, instructions for yogurt and
cheese making, dehydrating grains and even making baby food! There are 275 recipes using home dried fruits, vegetables, meats and grains for
you to try, experiment with or use as a guideline while concocting your own!
ON THE FOLLOWING PAGES
Dehydrating Recipes and
Recipes from Celebrity Chefs
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