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Summary of Contents for NUTRICHEF PKFD16
- Page 1 Food Dehydrator User Manual PKFD16 NutrichefKitchen.com...
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Page 2: Safety Guidelines
Safety Guidelines When using the electrical appliance it is important to follow basic safety precaution including the following: Read all of the instructions and make sure you save them for future reference. Do not let the cord of the appliance hang over the edge of the work surface; this may cause a tripping hazard. -
Page 3: Parts Description
someone who is responsible for their safety. Do not use the appliance for any other than its intended use. NOTE: The sections it is recommended to put all 6 sections on to the appliance during using it, no matter how many sections are empty. If the sections are adjustable, it is recommended to adjust high place to protect the device from over-heat. -
Page 4: Preparing The Food
Preparing the Food Unlike tinned fruit there is no extra sugar added during the de-hydrating process (unless the user adds the sugar as an optional extra this can sometimes produces a bitter taste) it is important to follow these basic guide lines to produce the best quality food: ... - Page 5 Setup Stacking the Trays Before loading the trays with food it is good idea to make sure that they are all aligned right-side up by stacking them up near the preparation area. The narrow side of the tray is always the top. Trays have alignment arrows cast into the handle. The arrows should all be visible on top of the tray handles.
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Page 6: Dryness Test
operating. 5. The appliance will stop automatically when the time expires or you can stop it any time using the ON/OFF button. Remove the plug from the outlet. If you wish to add more time during the cycle or if you want to change the set temperature, press ON/OFF once to stop the process, change the desired setting as described above and then restart by pressing the ON/OFF switch again. -
Page 7: Re-Hydrating Foods
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 soaked in boiling water for 5-10 minutes until they have reached the desired consistency. - Page 8 steamed or blanched before drying. Many vegetables have enzymes that help the food ripen; leaving these enzymes active in the food will cause them to continue to bring about changes in flavor and aroma which can be undesirable. Although untreated vegetables which are dehydrated can still be good for as long as three to four months, heat-treated vegetables reconstitute in less time, keep longer, and generally retain more flavor when reconstituted.
- Page 9 Fruit Dehydration Tips Dried fruit is a superb food treat. Try it plain as fruit leather, or in ice cream cobblers and pies. It’s hard to imagine a better tasting or more nutritious snack than dried fruit. Dried fruit is naturally sweet, has no preservatives, and is inexpensive. Your food dehydrator makes drying fruit easy.
- Page 10 canning supplies as well. Mix 1 tablespoon in four cups of water and soak the fruit for about two minutes. Like lemon juice, the taste can be quite overpowering, so experiment with concentrations and soaking times. Sodium Bisulfite Sodium Bisulfite can be purchased at your local pharmacy. If you or anyone who will be eating the food has any known chemical allergies, you should check with your physician before using this chemical.
- Page 11 can line one half of each drying tray with plastic wrap. To maintain adequate circulation, only half of each tray should be covered. If using more than one tray, place the plastic on alternate halves of the trays in the stack. Remember that the trays only go in one way, so stack the trays properly on the counter before lining them to assure proper placement of the plastic wrap.
- Page 12 Slicing meat while partially frozen will be easier, especially if you want very thin slices. A food processor or a specialized meat slicer will also do a great job. You can tell your butcher that you are making dried meat or jerky and they will be glad to thinly slice it for you.
- Page 13 Making Beef Jerky As with nearly all foods, it is important to start with a quality cut of meat. Select a lean flank or round steak about 1 to 1/2 inches thick. Trim off all fat and connective tissue. Fat hampers the ability of the meat to dry, and the connective tissue will make for a tough jerky to chew.
- Page 14 Herbs Rinse and shake off excess water and then pat them dry. Remove any dead or discolored leaves. If using seeds, pick them when the pods have changed color. You should leave herbs on the stem and remove them when the drying has been completed. Spread herbs loosely on the tray.
- Page 15 Check the contents of your dehydrated food for moisture during the weeks following dehydration. If there is moisture inside, you should dehydrate the contents for a longer time. For best quality, dried fruits and vegetables should not be kept for more than 1 year.
- Page 16 Reconstitution Dehydration is the process of removing moisture from food. Reconstitution is the replacement of that moisture to bring the food back to its natural state. Although some dried foods such as fruit are excellent in their dehydrated state, you will often want to reconstitute other dried foods before eating them.
- Page 17 considerably hinder rehydration. Some foods take longer to reconstitute than others. Carrots and beans require more time than green peas or potatoes. A rule of thumb: those that take the longest to dehydrate will take the longest to reconstitute. Try not to use more liquid than necessary for reconstitution because nutrients will be drained away with the excess water.
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