Installation Manual

5
Tips from the Chef (cont.)
• Adding lemon juice to fruits, like apples
and bananas, can help prevent them from
turning brown. Squeeze lemon juice over
your fruits or let them sit in a solution
of lemon juice and water for 5 minutes
before dehydrating.
• Choose lean meats or cut the fat o fatty
meats when making jerky. Fat can turn
rancid and can aect the quality of your
food.
• When dehydrating vegetables, be sure to
blanch them for 1 minute first. Blanching
will help them retain their color, flavor,
and texture.
• Cut your food into evenly sized pieces.
This will ensure that all pieces finish
dehydrating at the same time. You can
partially freeze meat for even slicing.
A mandolin works best for slicing up
vegetables or fruit.
• Avoid trying to dry food faster by
increasing the temperature. This can lead
to the outside over-drying and the inside
unevenly dried.
• If the food seems soft or spongy, place
the food back into the dehydrator for
additional drying time. The ideal result is
dry and firm.
DEHYDRATING FOOD
Temperature Uses
95°F Herbs and Flowers
125°F Vegetables
135°F Citrus Peel
145°F Fruit and Fish
150°F Nuts and Seeds
165°F Meat, Root Vegetables,
Fruit Rolls
DEHYDRATING GUIDE