DIRECTIONS FOR USE & RECIPES! Brantford, Ontario, Canada Batavia, New York, USA 1-800-265-8456 www.koolatron.com Read These Instructions Before Using This Unit! ©2006 Koolatron, Inc. All rights reserved. All specification are subject to change without notice.
TABLE OF CONTENTS IMPORTANT SAFEGUARDS .................................................................1 PRINCIPLES OF DEHYDRATION .........................................................2 PROCEDURE .........................................................................................2 PRETREATING .......................................................................................3 DRYING ..................................................................................................
WARRANTY IMPORTANT SAFEGUARDS This KOOLATRON product is warranted to the retail consumer for 90 days from date of retail purchase, against defects in material and workmanship. With proper care, your Total Chef Food Dehydrator is designed to provide years of use. Be sure to follow these basic precautions when using this electrical appliance. WHAT IS COVERED: - Replacement parts and labour. - Transportation charges to customer for the repaired product.
PRINCIPLES OF DEHYDRATION There are no absolutes and quite a few variables in food dehydration. The best way to become proficient is to experiment using this booklet as a guideline and then adjusting your drying technique according to your results. Record keeping is helpful in food dehydration. Records of weight of produce before and after the dehydration, length of time required for drying, etc., can be useful information in attaining a good quality product.
DRYNESS TEST Leathery Cauliflower Dip cauliflower into 3 tablespoons salt per 2 quarts of water for 2 minutes. Steam until tender. Separate stalks from leaves. Wash both thoroughly. Cut stalks into 1/4” slices. Leaves dry first, so remove when dry. Flake leaves after drying, for use in soups, stews, etc. Leathery Remove husks, silk and blemishes just before steaming. Blanch on cob until milk is set. Cut from cob and spread over tray. Stir several times for even drying.
Dried or reconstituted fruits and vegetables can be used in a variety of ways. Use dried fruit for snacks at home, on the trail, or on the ski slopes. Use pieces in cookies or confections. Serve reconstituted fruit as compotes or as sauces. It can also be incorporated into favorite recipes for breads, gelatin salads, omelets, pies, stuffing, milkshakes, homemade ice cream and cooked cereals. PREPARATION FRUIT Pineapples Drain and pat dry. (canned) DRYNESS TEST Leathery TIME 6-36 hrs.
DRYING TABLE FOR FRUITS PACKING AND STORAGE The times are approximate. Your drying times will vary with room temperature, humidity, moisture content of the food and how thinly the food is sliced. The presence of natural juices in food will also vary. some fruit sugars tend to be stickier than others. TIME 4-15 hrs. PREPARATION Pare, core and cut in slices or rings. Dip in pretreatment for 2 min. Drain and place on tray. DRYNESS TEST Pliable Dry in halves and turn inside out or cut into quarters.
6. About six to ten percent of the moisture may remain in your foods without danger of spoilage. Many dried foods will have a leathery consistency, rather like licorice. 7. Rotate trays if you notice uneven drying or a very heavy load. Just move bottom tray up to the middle and the top one down. 8. To remove seeds or pits from prunes, grapes, cherries, etc., dehydrate 50% until the seeds pop out. This prevents juice from dripping out.