User Guide
8
MODEL: RJ43-SQ-6T
OPERATING INSTRUCTIONS
• Cut thin slices of dense vegetables, such as potatoes and beets.
• Trim ends or leave some vegetables whole, such as asparagus and green beans.
• The pre-treatment of vegetables is usually recommended and is best accomplished by
blanching over boiling water for 2 to 3 minutes, just long enough to set the color and
remove acidic flavors.
DRYING NUTS HINTS & TIPS
• To reduce enzymes, first soak raw nuts in plenty of water for 24 hours before drying.
• Nuts vary in soaking and drying times. The nuts will expand in size - allow plenty of
room in the soaking jar or bowl
• Drain the nuts and dry until crispy, about 10 hours.
• Store in air-tight containers.
DRYING HERBS & EDIBLE FLOWERS HINTS & TIPS
• Rinse thoroughly in cold water and gently dry.
• Remove any dead or discolored leaves.
• Spread on Drying Trays and dry for up to 8 hours. Remove and cool.
• Break or crush the herbs and store in a self-sealing container in a dark, cool place.
• Flowers can be dried in much the same way and used as garnishes or for flavoring.
CAUTION: Be confident that the flowers and herbs selected for drying are edible and
pose no danger or threat if consumed. If in doubt, throw away the herbs or flowers. After
blanching, arrange on the Drying Trays.