E X PA N D A B L E 5 2 8 / 5 2 4 DEHYDRATOR
DEHYDRATOR DEHYDRATOR CONGRATULATIONS You’re now the proud owner of L’EQUIP’s FilterPro Dehydrator. This dehydrator was designed with both your health and convenience in mind. We’re confident you will appreciate its ease of operation as you enjoy all the CONGRATULATIONS different creations you can make for You’re now the years proudto owner come.of the L’EQUIP Expandable Dehydrator. This dehydrator is designed with both your health and convenience in mind.
DEHYDRATOR IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: READ ALL INSTRUCTIONS • Do not touch hot surfaces. • To protect against electrical hazards, do not immerse cord, plugs, or the base of the dehydrator in water or other liquid. • Use close supervision when any appliance is used by or near children. • Unplug from outlet when not in use and before cleaning. • Do not operate any appliance with a damaged cord or plug.
DEHYDRATOR WELCOME TO THE WONDERFUL WORLD OF DEHYDRATING! trition of fresh fruits, vegetables and meats like a L’EQUIP Expandable Dehydrator. Dehydrating food opens a new dimension in preserving fruits, vegetables and meats. Your new L’EQUIP Expandable Dehydrator will perfectly capture season eating enjoyment. This energy efficient dehydrator helps you prepare delicious, energy-filled snacks as well as main courses, salads, baked dishes, even desserts – all made from nutritious, dried food.
DEHYDRATOR WHAT IS DEHYDRATION? Dehydration refers to a process in which moisture is removed from food, preventing spoilage, and allowing dried food to be stored safely for later use. Few nutrients are lost during dehydration. Many people like Dehydration for preserving food because : • The food retains almost all of its nutrients and taste. • You can control the quality of your food; preserving food at its nutritional height. • The weight and size of the food is reduced.
DEHYDRATOR The Expandable Dehydrator is made of safe, stable ABS plastic. warm, soapy water. Do not put trays, mesh inserts or fruit leather sheets in the dishwasher. Heat from most dishwashers (on drying cycle), can warp drying trays. Hand wash only. Do not put the power unit/base in water. Wipe with a clean cloth.
DEHYDRATOR Trays: 528: Includes 6 – 524: Includes 4 Additional trays are available as an accessory from your L’EQUIP dealer. Mesh Tray Inserts: 528: Includes 6 – 524: Includes 4 Prevents small or diced pieces of fruits and vegetables from falling through holes in the dehydrator trays. Additional inserts are available as an accessory from your L’Equip dealer. Fruit Leather Sheets: 528: Includes 2 Additional sheets are available as an accessory from your L’EQUIP dealer.
DEHYDRATOR HOW TO OPERATE YOUR DEHYDRATOR 1. on base. Place top cover on dehydrator. 2. Make sure drying trays are securely nestled on top of each other. 3. Make sure there is at least one inch of clearance around dehydrator to 4. 5. Plug power cord into any standard household outlet. 6. Consult various tables to determine when food is properly dehydrated and ready to be stored. 7. You are now ready to dehydrate.
DEHYDRATOR DEHYDRATOR TROUBLE SHOOTING GUIDE Symptom Probable Cause Items to Check No Heat – No Fan No Power to Unit Switch. 1. Unit is plugged in. 2. Power switch on. 3. House power on–outlet workIng. No Heat – Fan OK Broken wire in unit. 1. Check temperature setting. 2. Return for service if persists. Heat OK – No Fan Motor stalled. 1. 2. Check for foreign objects (pieces of dried food) jamming fan. Turn base assembly upside down and shake vigorously. Turn unit on side and shake particles out.
DEHYDRATOR HOW TO DEHYDRATE The only way to become an expert is through experience. Experiment with various drying times and temperatures and then record what works best for your needs. Equipment: • Sharp paring knife (Use stainless steel blades. Carbon blades may turn some fruits and vegetables dark. A vegetable slicer or electronic slicer may also be useful.
s s g t ll - al a r e n. g - e n d s t DEHYDRATOR PRETREATING Dipping: Some fruits, such as apples, pears, peaches, apricots and bananas tend to oxidize and darken somewhat during the drying process or when stored beyond six to seven months. To prevent this, these fruits may be dipped in a solution of lemon juice, orange juice, pineapple juice, (fresh or bottled), or ascorbic acid prior to dehydrating. Dipping foods in pretreatment solution enhances appearance and extends shelf life.
DEHYDRATOR FILLING THE DRYING TRAYS the dehydrating trays. Arrange slices on the tray in a single layer, leaving a little space between slices. Center hole in each tray must always be left uncovered to allow air to circulate. If only one side of the food is cut, place the cut side up. To Prevent Dripping: If moisture drips down to the base and gets into the motor, it will damage the electronics. Place food on dehydrator tray. Do not immediately place on the dehydrator base.
DEHYDRATOR How Long To Dehydrate Continued: Begin to check sliced fruits, vegetables and meats periodically after several hours of drying time. Check more often near the end of the drying process. Herbs, leathers or chopped and shredded foods may dry sooner. If foods have been over dried and seem brittle or slightly browned, they are still usable for soups or most baked goods. They may take slightly longer to reconstitute and require additional water, but flavor is generally not impaired.
DEHYDRATOR STORING DRIED FOODS When food is sufficiently dehydrated, thoroughly cool before storing (approximately 15-30 minutes). If food is allowed to sit too long in the open air, it will begin to absorb moisture. Select appropriate storage containers and store at optimal conditions. If moisture or condensation appears in storage container, food has not completely dried. Return to dryer and continue to dehydrate until completely dry.
DEHYDRATOR RECONSTITUTION Reconstitution refers to putting moisture back into food. You will often want to reconstitute dried foods before adding to recipes, using as side dishes or combining with other ingredients. • When allowed to soak in liquid dried food will swell to its original shape and size. • Place food in a container with enough water or liquid to cover. Then soak until it is at desired consistency. • Refrigerate while soaking to prevent spoilage. Do not add seasonings during this process.
DEHYDRATOR FRUIT Dried fruit has no preservatives, is nutritious, and has a naturally sweet taste. Suggested uses: snacks, cookies, pies, cobblers, cakes, breads, ice creams, pan- Process: • • • • • • • Sort through grapes and berries. Remove those with imperfections. Wash fruit that is to be dehydrated with the skin. Peel fruits, if desired or necessary. For easy peeling of fruits such as peaches, dip in boiling water until skin cracks.
DEHYDRATOR NOTE: Dry fruit at 125 °. Use average times only as a general guideline. Many variables can contribute to a large difference in drying times. To test for dryness: Remove a piece of fruit. Let it cool. Cut or tear. No visible moisture should be apparent. Most fruits will still be pliable and leathery. Bananas and strawberries should be almost crisp. Fruit Preparation Apples Peel if desired. Core. Cut slices, rings or chop into pieces. Do not peel. Halve and pit. Turn inside out or cut silces.
DEHYDRATOR FRUIT LEATHER Fruit that is pureed and dried in thin sheets becomes a tasty, candy-like snack called fruit leather. • Pit, then puree fruit of your choice, adding just enough liquid (fruit juice or at all. • Place fruit leather sheet(s) into dehydrator tray(s). Pour one cup of fruit puree onto a sheet. If desired, use plastic wrap on leather sheets before pouring on fruit, so leather can be wrapped easily after drying. Remember to leave the drying tray’s center hole uncovered.
DEHYDRATOR MEATS, FISH AND POULTRY The L’EQUIP Dehydrator can make dried meat and jerky. Dried meat refers to meat, has been seasoned and dried. Dried meats are best when made for upcoming camping and backpacking trips. When reconstituted, they yield a tasty meat, somewhat like fresh cooked. Practically any meat can be dried, but fatty meats are not recommended. Suggested uses: Snacks, soups, stews, casseroles, pizza toppings or rehydrate and use in salads. Guidelines: • Choose lean cuts of meat.
DEHYDRATOR MEAT, FISH AND POULTRY Meats Cuts to Select Preparation Beef Lean cuts: Round, rump, Cook as for pot roast, until tender. Chill. Remove all fat. Cut into cubes or strips. Season, if desired. Brittle Chicken or Turkey White meat Cook by steaming or roasting. Chill. Remove fat and skin. Cut or break into pieces or cubes ½” thick, 2” long. Season if desired. Hard Fish Bass, haddock pike, snapper, halibut, cod, sole, whiting pieces about 2” square, not thicker than ½”.
DEHYDRATOR JERKY • Meat may also be seasoned with salt, pepper, garlic, onion powder, or dration, use salt sparingly. However, season meat dried for jerky a little heavier than for regular cooking. • To prevent dripping of marinade: • Blot as much excess moisture from food as possible. • Start Jerky at 160˚. Halfway through decrease temperature to 140˚. • Let food trays sit away from dehydrator for 10 minutes, to let excess towels for easy cleanup.) • Jerky generally takes 6 to 12 hours to dry.
DEHYDRATOR VEGETABLES Dried vegetables are very versatile. Use them to make soups, stews, soufflés, casseroles, and dips. They can also be used in recipes calling for fresh or canned vegetables. Preparation: • Select fresh, firm, ripe vegetables that are free from blemishes. Tender green beans, corn and peas are preferred. Celery, carrots and peppers should be crisp. Dry as soon as possible after picking to retain the most nutrients. • Wash vegetables thoroughly in cold water before processing.
DEHYDRATOR NOTE: Dry vegetables at 135°. Use average times only as a general guideline. Many variables can contribute to a large difference in drying times. Vegetables should contain only 5% moisture and should look and feel crisp and brittle. Vegetable Preparation Asparagus Green Beans Remove woody end. Slice diagonally into ½”-1” pieces. Blanch/steam. Beets Broccoli Cabbage Carrots Celery Corn Cucumbers Eggplants Greens Mushrooms Okra Onions Peas Peppers pieces or cut lengthwise. Blanch/steam.
DEHYDRATOR HERBS Dried herbs are much more flavorful than fresh herbs. 8 oz. fresh herbs = 1 oz. dried herbs. Many herbs can be harvested through the entire growing season. Two-thirds of the plant may be cut, leaving the rest to grow. Once plants are cut, regular cuttings will prevent them from flowering. Flowers, seeds, leaves and steams can all be used for seasoning. If flowers are used in teas, dry them whole. Remove any tough or discolored parts. Dried herbs have an excellent shelf life.
DEHYDRATOR NOTE: Use average times only as a general guideline. Many variables can ensure correct drying results. Herb Part of plant to dehydrate Basil Chili Peppers Chives Cilantro Cumin Dill Fennel Leaves Pods Leaves (Chop) Leaves Seeds Leaves Leaves and seeds Garlic Cloves (Break bulbs into cloves. Remove outer peel of each clove) Root and leaves Leaves Leaves Leaves and stems Leaves Leaves and stems Leaves Leaves Ginger Mint Oregano Parsley Rosemary Sage Tarragon Thyme Avg.
DEHYDRATOR POTPOURRI Potpourri is a blend of flowers, herbs, essential oils, spices, and a fixative. Use whole dried flower petals, heads, leaves, and buds. Almost any herb and spice can also be added. Dried roses are a popular scent but lilacs, lavender and violets also make good additions. Dried orange, lemon, lime, tangerine, and grapefruit peel are other flavors that can enhance potpourris. Be careful that one scent does not overpower the main one. Remove petals and herbs from their stems.
DEHYDRATOR POTPOURRI Dry Potpourri 1 Tbsp orrisroot 1 Tbsp ground spices 2 Tbsp dried peels, leaves, or small pieces of fragrant wood 1 tsp sugar 1 tsp salt In a large bowl thoroughly mix all ingredients. Cover and allow to sit for 4 to 6 weeks, stirring gently every other day. When potpourri begins to lose its smell, add a few drops of a scented oil to reactivate.
DEHYDRATOR RECIPES Adapt your own recipes to include dried foods. You will generally need to substitute about ½ to 2/3 cup dried for every 1 cup fresh food when converting. Beverages Fruit Fizz 1 cup water 1 cup fruit leather Ice cubes Ginger ale Sugar / Grenadine syrup (to taste) Puree fruit leather with water. Let stand 15 minutes. Puree again. Fill tall glass with ice cubes. Pour glass two-thirds full of puree. Add ginger ale to fill. Stir. Sweeten to taste with grenadine syrup or sugar syrup.
1 Tbsp honey 3 eggs, beaten Soak blueberries in grape juice for at least 1 hour. Overnight soaking is best. In a small bowl sift together flour, baking powder, and salt. Place milk, oil, and honey in a large bowl. Mix well. Add beaten eggs. Add dry ingredients and stir just until large lumps disappear. Do not over mix. Form pancakes on a hot, greased griddle. Place 1 tsp rehydrated blueberries on top of each pancake. Breakfast Turn pancakes when bubbles appear. Serve with hot syrup. Makes 24 pancakes.
DEHYDRATOR Apricot Jam 1 ½ cups coarsely diced dried apricots 1 cup water ¾ cup honey 1 tsp grated lemon peel or ½ tsp powdered dried lemon peel ½ cup chopped walnuts or pecans (optional) In a small saucepan combine apricots and water. Bring to a boil. Remove from heat, cover, and let stand 30 minutes. Add honey and powdered dried lemon peel or dried lemon peel. Bring to a second boil. Boil gently, uncovered, over medium heat for 10 minutes or until jam is desired consistency. Stir in nuts.
g or os. 1 tsp vanilla 1 tsp salt ½ tsp baking soda ½ tsp cinnamon ¼ tsp nutmeg 6 oz chocolate chips (optional) DEHYDRATOR Combine dried grated carrots and ½ cup hot water. Let sit 30 minutes, stirring twice. Beat together. Let sit 30 minutes, stirring twice. Beat together butter or margarine, brown sugar, egg, 2 Tbsp water, and vanilla until creamy. Stir toture. Fold in carrots. Drop by teaspoonfuls onto slightly greased baking sheets. Bake in 350° F oven for 15-18 minutes or until lightly browned.
2 8-oz packages cream cheese softened 1 cup powdered sugar 1 tsp vanilla DEHYDRATOR Cream ingredients with wire whips. Frost cooled cake. Sprinkle with ¾ cup shredded coconut. Apple-Raisin Cookies 1 cup coarsely chopped dried apples 2 Tbsp hot water ¾ cup butter 1 cup firmly packed light brown sugar 1 egg 2 Tbsp water 1 tsp vanilla 1 cup unsifted all-purpose or unbleached white flour 1 tsp salt ½ tsp baking soda 3 cups granola 2/3 cup raisins Preheat oven to 350° F. Combine dried apples and hot water.
Pastry for 9-inch 2-crust pie Sugar and cinnamon Combine apples and boiling water. Let stand 15 minutes. Drain liquid into saucepan. Stir together sugar and cornstarch. Add to liquid. Add cinnamon and nutmeg. Cook over medium heat, stirring constantly, until mixture boils. Add apples. Pour into pastry lined pie plate. Top with remaining pastry. Seal edges well. Cut air slits in top pastry. Sprinkle lightly with sugar and cinnamon. Bake in 425°F oven 45 minutes or until apples are tender. Makes one 9” pie.
DEHYDRATOR Fruit Leather Crunchy Cantaloupe Leather 1 cup diced cantaloupe (about 1/3 small melon) 1/3 cup applesauce 2 Tbsp flaked coconut 3 Tbsp slivered almonds Dash cinnamon Puree diced cantaloupe. Combine with applesauce, flaked coconut, slivered almonds and a dash of cinnamon. Pour onto two fruit leather sheets. Place on two separate dehydrating trays, placing on alternate sides of the dehydrator.
½ tsp salt 1/8 tsp pepper Add broccoli, zucchini and onion to boiling water. Cover. Let stand 1 hour. Simmer 15 minutes. Combine undrained vegetables and chicken broth in blender. Puree until smooth. Melt butter in saucepan. Add flour. Cook over medium heat until bubbly. Remove from heat. Stir in light cream and milk. Continue cooking, Variations: stirring constantly, until mixture thickens. Add pureed mixture. Season to taste Minestrone: with salt and pepper. Serve hot. Makes 4 cups.
Fry lightly. Add hamburger and cook until browned. Remove from heat. Add dried bell pepper, onion, bay leaf, tomato slices, mushroom pieces, plus salt, pepper and sugar. Stir in tomato paste and water. Let sit 2 to 3 hours. Cook over medium heat until vegetables are tender, approximately 20-30 minutes. Add chopped celery 10 minutes before serving. Serve over noodles and top with Parmesan cheese. Serves 4-6.
until tender, add more liquid if necessary. Drain liquid from vegetables. Pour into a measuring cup. Add enough milk or liquid to equal 1 cup. Melt butter in separate saucepan. Add flour. Stir until bubbly and smooth. Remove from heat. Stir in 1 cup milk/water (from reconstitution). Add bay leaf. Cook, stirring constantly, until thickened. Add drained vegetables and simmer 5 minutes. Remove bay leaf. Season with salt and pepper. Makes 6 servings.
DEHYDRATOR ACCESSORIES Fruit Leather Sheets Fruit leather is a delicious and nutritious fruit “candy.” Kids love it! L’EQUIP Fruit Leather Sheets fit perfectly in the drying trays, and are designed to prevent spilling. Available as an accessory. Remember to use only one sheet per drying tray, putting the sheets on alternating sides of the tray. 10 per pkg. Mesh Tray Inserts Efficient drying of smaller or diced fruits and vegetables and herbs is a snap with Mesh Tray Inserts.
DEHYDRATOR WARRANTY L’EQUIP, warrants the L’EQUIP Expandable Dehydrator, to the original purchaser, to be free of manufacturing defects in materials and workmanship for a period of 10 years. Defective product will be repaired or replaced with a comparable model at our discretion, upon receiving the defective product. This warranty applies only to the original noncommercial purchaser.
DEHYDRATOR 180 West 500 North • North Salt Lake, UT 84054 © 2010 All Rights Reserved 40
