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which you may choose to use to
impact this process.
a.
Blanching:
Plunge the fruit or vegetables into
boiling water for one or two minutes.
Place in ice water to cool. Blot to
remove excess moisture before
drying.
b.
Steam Blanch:
Use steam for about four (4) minutes
and then place in ice water to cool.
Blot to remove excess moisture
before drying.
c.
Fruit
Dip: Plunge the fruit into lemon or
pineapple juice for two to three
minutes. Blot and place on the tray.
You may also use lime juice, orange
juice, honey or gelatin.
d.
Sodium Bisulfate:
Use a USP (United States
Pharmacopeia) grade of this
solution. Dissolve one teaspoon in
one quart of water. This will help
to maintain the food's natural color.
Blot to remove excess moisture
before drying.
Precooking: Meat
WARNING! This unit is to be used
only on meat that has been pre-
cooked properly. This unit will
NOT heat raw meats enough to kill
the bacteria and other pathogens
present. Steam, roast, or otherwise
heat all pieces of meat to an internal
temperature of at least 160° F (165°
F for poultry).
5.
More than one type of food may be
placed on each tray. However, do not
mix meat and fruits/vegetables on the
same tray or place a tray with meat
over a tray with fruits/vegetables. Do
not overlap food or overload trays.
Note: When the unit is plugged in, it's
warming element will constantly
be on. When you are finished,
unplug the unit to turn it off.
6.
After the food is arranged on a tray,
do not place on the base yet. STACK
UP AND SET ASIDE.
7.
Plug the unit into an electrical wall
outlet, and allow the unit to preheat
for approximately 5 minutes.
8.
Place the stacked trays on the base.
Cover the top tray with the Lid (2).
Allow the food to dry for the chosen
length of time. Drying time depends
on the type of food. Consult recipes
for various food drying techniques;
follow beef*, poultry*, or fish jerky*
drying recipes very carefully.
Experimenting with different foods
will help you determine the length
of time needed for various foods.
Purchasing recipe books or
checking on the Web for free recipes
are good sources. Adjust the Top Lid
(1) accordingly.
* WARNING! This unit is to be used on
meat only if it has been precooked
to at least 160° F (165* F for poultry)
throughout first. This unit will NOT heat
raw meats enough to kill the bacteria
and other pathogens present.
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