User Manual
Page 11
SET UP & USE
DEHYDRATING FRUITS
Fruit Preparing Dryness test Approx. time (hours)
Apples Pare, core and cut into slices or rings Pliable 5-6
Artichoke Cut into 1/8 inch strips Brittle 5-13
Apricots Clean, cut in halves or in slices Pliable 12-38
Banana Peel and cut into 1/8 inch slices Crisp 8-38
Berries
Cut strawberries into 1/4 inch slices, other
berries whole
No moisture 8-26
Cherries Pitting is optional, or pit when 50% dry Leathery 8-34
Cranberries Chop or leave whole Pliable 6-26
Dates Pit and slice Leathery 6-26
Figs Slice Leathery 6-26
Grapes Leave whole Pliable 8-38
Nectarines
Cut in half, dry with skin side down. Pit when
50% dry
Pliable 8-26
Orange rind Peel in long strips Brittle 8-16
Peaches
Pit when 50% dry. Halve or quarter with cut
side up
Pliable 10-34
Pears Peel and slice Pliable 8-30
RE-HYDRATING FOODS
Foods that have been dehydrated can be re-hydrated in water, this can
be performed in 3 ways:
• Fruits and vegetables can be soaked in water for 2-6 hours, ensure
that they are refrigerated during this process.
• They can be soaked in boiling water for 5-10 minutes until they have
reached the desired consistency.
• You can also re-hydrate fruits and vegetables by cooking them. Do
not add seasoning or sugar during this process. A good general rule is
to use 2 cups of water to the fruit and allow it to stew.
PREPARING MEAT, FISH, POULTRY & GAME
It is recommended to pickle meat before dehydrating it to save
its natural taste and make the meat softer. Ensure that the meat is
marinated for at least 3 hours. Please note the longer your marinade the
meat, the better the avour will be.
It is necessary to add salt to pickle as it helps to remove the water from
the meat and allows it to dehydrate more efciently. Always use clean
meats. Meats with higher fat content do not dry correctly.