IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons, including the following: 1. Read all instructions. 7. Do not operate any appliance with a damaged cord or plug, or 2.
Parts and Features BEFORE FIRST USE: Wash all removable parts in hot, soapy water. Rinse and dry. Control Panel Display Top Tray*(Note:Trop tray has”1” print- TIME/TEMP ing on the center button Lid* cap. This tray must always be in the top position) Tray* START/PAUSE...
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How to Load Trays and Screens Dehydrator Preparation • The top tray must always be in the top position for proper drying. • All five trays should be used during each drying, even if some are empty. • It is best to dry one type of similar food at a time;...
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How to Use the Dehydrator NOTES: • Food should be stored in an airtight container once properly cooled. • To START, PAUSE, or RESET: Press the S button. TarT auSE • To Change Time or Temperature During Drying Without Pausing or Resetting: Press the T button once for time or twice for...
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How to Use the Dehydrator (cont.) Press the S button to start To PAUSE to Check Food: Press To RESET: Press and hold the S To STOP “00” flashing: Press and TarT auSE TarT drying. The display will alternate the S button and unit button for 2 seconds;...
Food Safety Tips • For food safety, to help ensure any bacteria present are destroyed, • Never dehydrate meats with fruits and vegetables, due to cross- choose pretreatment or post treatment from below: contamination of foods. Meats dry at a different temperature from fruits or vegetables.
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Dehydrating Fruits and Vegetables A. Food Preparation How to Protect Color (see #C on page 10) • Always wash hands before starting food preparation. Some fruits and potatoes may discolor during the drying process. To protect the color, follow these steps. •...
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Dehydrating Fruits and Vegetables (cont.) D. Drying Fruit Rolls • Evenly spread about 3/4 cup to 1 cup (177 ml to 237 ml) puree on the prepared fruit roll sheet about 1/4 inch (0.6 cm) thick. • Fruit rolls can be made with peeled and pitted pureed fresh fruits; canned fruit that has been well drained and pureed;...
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Dehydrating Chart for Fruits at 60°C *B = Blanching #C = Color Protector (See “How to Blanch” and “How to Protect Color” on page 8) Fruit How to Prepare Pretreatment/Time Dehydrating Time** High-Pectin Fruit Apples Peeled, sliced 1/4 inch (0.6 cm) thick 8 to 12 hours Pitted, peeled, sliced Apricots...
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Dehydrating Chart for Vegetables at 55°C *B = Blanching (See “How to Blanch” on page 8) Vegetable How to Prepare Pretreatment/Time Dehydrating Time** Bell Peppers Sliced 1/4 inch (0.6 cm) thick – 9 to 13 hours Broccoli Small florets *B/2 minutes 9 to 13 hours Carrots Sliced diagonally 1/4 inch (0.6 cm) thick...
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Dehydrating Fresh Herbs • Herb leaves that are larger such as basil, bay leaves, mint, sage, or sorrel should be picked from the stems before drying. • Herbs such as cilantro, dill, parsley, or rosemary should be kept on the stem for drying. It is easier to remove the herbs after drying. •...
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Dehydrating Jerky • Wash your hands with soap and warm water before preparation of • Check jerky after 4 hours and every 30 minutes after. jerky. • Jerky is dry when it cracks without breaking when bent. • Choose lean cuts of meat for jerky. •...
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Recipes Teriyaki Beef Jerky Ingredients: 2 pounds (907 g) beef top round or flank steak 2 cups (473 ml) pineapple juice 1 bottle (15 ounces/444 ml) soy sauce 1 1/2 cups (355 ml) packed light brown sugar 1 cup (237 ml) rice vinegar 6 large garlic cloves, halved 2 small dried red chilis, halved Directions:...
Care and Cleaning w WARNING Electrical Shock Hazard: Disconnect power before cleaning. Do not immerse cord, plug, or base in water or other liquid. DISHWASHER-SAFE Unplug unit when through Wash in warm, soapy water. DO NOT use the “SANI” setting Wipe the base with a damp, drying.
Troubleshooting PROBLEM PROBABLE CAUSE/SOLUTION Food not drying. • Food could be cut too thick or peel could have been left on. Follow recommendations in charts on pages 10, 11, or 12, or according to the recipe. • Too much food on each tray. Remove some foods and dehydrate for a longer time. Food drying unevenly.