Use and Care Manual

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.
RECIPES
MIXED BAG OF FRUIT
2 bananas (peeled), 1/2lb strawberries, 1 cup pineapple chunks (canned)
Slice fruit uniformly, about 1/4 inch thick. Add 1/4 cup of mixed nuts after
drying and cooling.
APPLE CINNAMON RINGS
5 lbs apples, 5 teaspoons of cinnamon
Peel and core apples with a cylindrical apple corer. Slice into 1/4 inch rings.
Sprinkle with cinnamon prior to drying.
CITRUS THREESOME
3 lbs oranges, 5 lemons, 4 firm grapefruits
Wash fruit. Leaving rind on, slice all fruit uniformly into 1/4 inch thick pieces.
Place in dehydrator trays and dry.
TROPICAL PARADISE
10 kiwis, 1 pineapple, 3 papayas
Peel papayas and kiwis. Remove core and skin from pineapple. Slice all fruit
uniformly, about 1/4 inch thick. Place in dehydrator trays and dry.
STRAWBERRY TREATS
2 cups fresh strawberries - cleaned
Put into blender along with a small amout of apple juice to help liquify the berries.
Line tray(s) with plastic wrap. Pour blended berries onto wrap, evenly spreading
with a spatula. Dehydrate for 6 hours - approximately (depending on if you
prefer brittle or chewy). Leave top vents open while drying.
JERKY
In a 9x13 baking dish, marinate thinly sliced beef or turkey in 1/4 cup soy sauce,
2 Tbsp. brown sugar, and 2 Tbsp. liquid smoke (optional). Stir well, making sure
to coat each piece of meat. Cover with plastic wrap and let stand 10-15 minutes.
When marinating is through, line each piece of meat on tray so they are barely
touching. The thinner the cut of meat, the shorter the dehydration process. 8-10
hours for 1/16” slices (depending on how chewy you prefer). Top vents open.
MAKING YOGURT
1. Measure 4 cups milk into saucepan. You may use whole, lowfat, skim or
reconstituted non-fat dry milk.
2. Heat on stove and remove from heat before boiling.
3. Mix in 2 tablespoons of fresh, store-bought plain yogurt.
4. Pour into yogurt cup and cover with lid. We suggest using margarine cups
and lids as ideal for storing yogurt.
5. Set on top shelf for 8 hours, top vent 3/4 open.
6. Refrigerate before using.
• Check label to be sure it is “natural” with no additives and has not been
pasteurized after becoming yogurt.
• If a slightly sweet product is desired, a small amount of honey or maple syrup
can be added to the milk mixture before the culture is added.
FROZEN FRUIT YOGURT
4 cups washed, halved strawberries, sliced bananas or peeled peaches, 1 quart
unflavored yogurt, 1Tbsp vanilla, 1 1/2 cups sugar, 1/4tsp salt
Puree fruit in blender until smooth (makes 3 cups puree). Combine sugar, vanilla
and salt in large bowl. Stir in pureed fruit. Pour into 1 gallon freezer. Cover freezer
with icesalt mixture in proportions recommended for freezer. When yogurt is
frozen, pour off brine. Remove cover and scrape frozen yogurt from tray. Top
vents open.
SACHETS AND POTPOURRIS
You can save the fragrance of spring and summer and enjoy whatever sweet
smelling plants you have in your flower and herb garden with the Food
Dehydrator. Select petals from the flower and place them loosely on the mesh
tray and place them in you dehydrator with all vents wide open. When perfectly
dried (about 5 hours) store the petals in decorative containers or sachet bags
and close with a ribbon. You can sprinkle the petals with spices like powdered
cinnamon, whole cloves, a bit of dried rosemary or mint for variety. It is best to
keep the container closed until all of the fragrances have blended.
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