Idiomas disponibles
Idiomas disponibles
Food Dehydrator_______
USER INSTRUCTIONS
• Place the base on a sturdy level surface, away from any source of water.
• Stack the trays with food to be dehydrated on the base with the rims up.
• Place the top cover on the top tray and adjust the vents.
• Plug the power supply cord into the power outlet. The unit will turn on automatically.
Five Steps to Dehydrate Food
1.
Slice most foods thin – about ¼"
2.
Do not overlap your food on trays
3.
Rotate and turn trays every few hours
4.
Remove food when it looks and feels dry
5.
Place food in air- tight containers, jars or sealed plastic bags
Procedure
Fruits and vegetables selected for drying should be the highest quality obtainable – both fresh
and fully ripe. Wilted or inferior produce will not make a satisfactory dried product. Immature
produce lacks flavor and color that won't be enhanced by drying. Over-ripe produce may be
tough and fibrous or soft and mushy.
Prepare produce while fresh and begin drying at once. Wash or clean all fresh food thoroughly to
remove any dirt or chemicals. Sort and discard food with decay, bruises, or mold which may
affect an entire batch.
It is advisable to peel, pit or core some fruits and vegetables. Smaller pieces tend to dry faster
and more evenly.
The vents on the Top Cover are to allow heat and moisture to escape. "0" allows the most heat
and moisture to escape. "4" will keep more heat in and allows moisture to escape. For general
use it is recommended that you use setting "2" although it can be adjusted per recipe and your
preference.
Pre-treating
Enzymes in fruit and vegetables are responsible for color and flavor changes during ripening.
These changes will continue during the drying process and storage unless the produce is
pretreated to slow down enzyme activity. Many light-colored fruits (especially apples, apricots,
bananas, peaches, nectarines, and pears) tend to darken during drying and storage. To prevent
this darkening, the fruit may be pretreated by blanching or dipping in a suitable dip. The
pretreatment of vegetables and fruit prior to drying helps set color and hastens drying by relaxing
tissues. It can also help keep flavor during storage and improve reconstitution during cooking.
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___ ____________________________ USER INSTRUCTIONS
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