Digital Dehydrator with Timer EDFD04 USER MANUAL Thank you for choosing electriQ Please read this user manual before using the dehydrator and keep it safe for future reference. Visit our page www.electriQ.co.
Contents Features 3 Safety Instructions 4 Parts and Assembly 5 Operation and Dehydrating Guidelines 6 Drying Fruits 9 Drying Vegetables 12 Drying Herbs 15 Drying Meat 18 Recipes 20 Cleaning and Maintenance 22 Troubleshooting 22 2
FEATURES This advanced digital dehydrator was specially designed for easy use, convenience and easy storage. The electriQ dehydrator has adjustable trays allowing a large variety of foods to be dehydrated. Turbo vortex technology: fan circulates the hot air producing evenly dried foods in less than half the time of standard dehydrators. Digital Temperature control which allows accurate temperature control to match the food, providing consistent results every time.
SAFETY INSTRUCTIONS Important • Carefully read the instructions before operating the unit • This appliance is for indoor use only. • Rating: This unit must be only connected to a 220-240 V / 50 Hz earthed outlet. Always check the rating label against your electrical supply. If you are in any doubt about the suitability of your electrical supply have it checked and, if necessary, retested by a qualified electrician. • This dehydrator has been tested and is safe to use.
Parts and Assembly Open the package and account for all parts before disposing packing. Safely dispose of all plastic bags and other packaging components. They may be potentially dangerous to children. Before use please clean the lid and trays. Please clean with warm water mixed with a small quantity of mild detergent. Clean the base of the unit a wet cloth or a sponge. Never immerse the base in water. The drying trays are nested for easy storage.
Adjustable Trays Trays are adjustable offering maximum flexibility in drying different food. For drying thick food, you can adjust trays to 50mm height. For drying fast thin food, you can adjust trays to 25mm height. Also the unit occupies less space when stored as in the pictures bellow. When stored In use OPERATION Turn on the food dehydrator by pressing the “START/STOP” button. The unit will default to 70oC and 10 hrs dehydrating timer.
General Dehydrating Guidelines Certain varieties of produce, the humidity in the air, and even methods of food handling make quite a difference in the drying time and quality of the dried product. Experiment with different drying temperatures, thickness of produce, pre-treatment versus no pretreatment and different re-hydration methods. You will determine what works best for your particular needs and preferences.
Meats and fish should be dried on the highest temperature setting of your dehydrator at 70℃. These temperatures also keep bacteria and other spoilage micro-organisms, common to meat and fish, to a minimum during the first stages of drying. Nuts and seeds are high in oil, and if higher temperatures are used, they will tend to become rancid, developing unpleasant flavours. The best temperature is from 35 to 50℃.
• Dried fish should be tough, but not brittle. If the fish is high in fat it may appear moist due to the high oil content. • Vegetables should be tough or crisp. If foods are insufficiently dried, or are exposed to moisture from faulty packaging, they can lose quality, nutrition value and can even develop mould during storage. Storage The storage area should be cool, dry and as dark as possible.
Natural Pre-Treatment Fruit juices containing ascorbic acid may be used as a natural pre-treatment to reduce browning. Although if there will be some loss of colour, pineapple, orange, lemon, or lime juice can be used. Ascorbic acid mixtures, available from your supermarket, can also be used. Follow the directions on the package. Slice fruit directly into juice or ascorbic acid mixture. Soak 5 minutes and place on trays. Fruits can also be dipped in honey or a honey / juice mixture.
Storage Remove the fruit roll while it is still warm, roll, cut into smaller size pieces (if desired) and wrap in plastic wrap. Individually wrapped pieces of fruit leather should be stored in larger airtight and moisture proof containers. Fruit Drying Chart Expect a variance in the time needed to dry different fruits. Drying times are affected by the size of the load, fruit thickness and the moisture content of the food itself. The guidelines are general.
Nectarines Quarter or slice 3/8" 6-16 hrs 45 - 55℃ to 1/2" thick. Pre-treat Snacks, desserts and baked goods Oranges, limes, lemons Slice 1/4" thick 2-12 hrs 45 - 55℃ Crafts, snacks, baking Peaches Peel if desired. 6-16 hrs 45 - 55℃ Snacks, breads, Pears Halve or quarter. cobblers, cookies and Pre-treat. Granola Peel, core, and slice 6-16 hrs 45 - 55℃ 3/8" thick.
vegetable to achieve a more even blanching. Dip the vegetables in cold or iced water for 3-5 minutes. Start dehydrating immediately after blanching. Drying Load blanched vegetables onto drying trays, making sure that air can move freely between the pieces. For vegetables, such as corn or peas, that tend to clump together, stir occasionally to allow air to reach all of the pieces. Vegetables are dried until they are crisp, tough or brittle.
Vegetable Drying Guidelines Vegetables will also vary in their drying times. Blanching decreases drying times, but not all vegetables are to be blanched. Again, the average drying times in the following table are general and depend on different variables. For more accurate times, keep records of your own specific experiences. Average Drying Preparation Drying Time Temp. Cut hearts into 1/8" strips 6-12 hrs Food Artichoke 55 - 70℃ Blanch. Asparagus 3-10 hrs 55 - 70℃ pieces. Blanch.
Peppers (hot) Wash, slice or cut in 3-20 hrs 55 - 70℃ half. Remove seeds if you desire a milder pepper. Potatoes** Soups, stews, pizza, and seasoning. Use white potatoes. Peel and slice 3/8" thick. Blanch. 6-12 hrs 55 - 70℃ Stews, soups and casseroles. Rinse and dry. Tomatoes Wash and slice 3/8" 6-12 hrs 55 - 70℃ Soups and stews. Powder circles or dip in in blender and add water boiling water to loosen for paste or sauce. skins, halve or quarter.
The flowers of some herbs may be used for seasoning. They should be harvested when they first open and while still very fresh. Seeds, such as caraway or mustard, are harvested when they are fully mature and have changed from brown to grey. Leaves and stems should be lightly washed under cold running water to remove any dust or insects. Remove any dead or discoloured portions. To dry large-leafed herbs, such as basil and sage, strip leaves from stem, cut in half across the leaf and place on a tray.
Herb Drying Guide Most herbs may be dried in ElectriQ dehydrator right on the plant stalk and stem. Seeds and leaves are easily stripped from the plant when dry. Drying temperature should be 40℃. Do not dry herbs with fruits and vegetables. Store in glass containers in a cool, dark place to reduce flavour loss. Label clearly before storage because they are difficult to recognize when dry. Do not powder until you are ready to use. Food Preparation Average Drying Time Drying Temp.
Rosemary Leaves Rinse in cold water, pat dry 20-24 hrs 40℃ Barbecue sauces, poultry, meats, egg dishes, lamb, & vegetables Sage Leaves/stem Rinse in cold water, pat dry 20-24 hrs 40℃ Poultry, pork, lamb, veal & fish dishes Tarragon Leaves Rinse in cold water, pat dry 20-24 hrs 40℃ Sauces, salads, fish & poultry Thyme Leaves Rinse in cold water, pat dry 1-3 hrs 40℃ Meat, fish, poultry dishes green beans, beets, carrots, & potatoes Drying Meat Meat must be always cured or pre-cooked before
Drying Fish Lean fish can be easily dehydrated. You can also dry fat fish, but it will not keep at room temperature more than a week unless smoked. Fish meat strips should contain about 15% moisture when it is completely dry. It will be pliable and firm. If there is any doubt about the dryness, store in refrigerator or freezer to avoid the risk of spoilage. Cooked fish may also be dried, although it has a different taste than fish meat strips. It still makes a nice snack.
RECEIPES Your electriQ dehydrator can be used to cook complex recipes. Many vegan or raw diet people are using dehydrators as their only cooking appliance. For more recipes visit www.food.
rectangle, triangle) Store in an airtight container. Makes 4 trays. Sundried Tomatoes Crackers 4 Cups Soaked Flax Seed 1 Beef Tomato ½ Cup of Sundried Tomatoes 2 Tbsp Dried Basil 1 Clove Garlic 1 Tbsp Sea Salt Soak flax seeds 4 hours until they are nice and sticky. Soak the sundried tomatoes for 8 hrs. In a blender blend the sundried tomatoes, sea salt, basil and garlic. Toss this mixture and the flax seeds with the sliced fresh tomato until a thick mixture of seeds and vegetables has formed.
CLEANING & MAINTENANCE 1. 2. Make sure the unit is unplugged before cleaning. Your dehydrator trays and lid are easy to clean. Simply soak them in warm water with a mild detergent for several minutes. Wash trays and lid with a non-abrasive moist sponge or cloth. A soft-bristle brush will loosen food particles that resist softening by soaking. Dry thoroughly with a non-abrasive towel. 3. Do not clean any parts with scouring pads, abrasive cleaners, or sharp utensils, as they tend to damage the surface. 4.
PRODUCT DISPOSAL Do not dispose this product as unsorted waste. Collection of such waste must be handled separately as special treatment is necessary. Recycling facilities are now available for all customers at which you can deposit your old electrical products. Customers will be able to take any old electrical equipment to participating civic amenity sites run by their local councils.
