Summary of Contents for Ronco Food Saver
- Page 1 USER GUIDE & RECIPES FoR all MoDElS Food Dehydrator Convection-Only Model Dry fruits & vegetables, beef jerky, potpourri and more!
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Page 2: Table Of Contents
Table of ConTenTs Food Dehydration History and Background ... 2 Principles of Dehydration ... 3 Procedure ... 3 Pretreating ... 4 Packing and Storage ... 5 Reconstituting Foods ... 6 Points to Remember ... 7 Rotating the Trays ... 8 Drying Table for Fruits &... -
Page 3: Food Dehydration History And Background
Your Food Dehydrator brings a new dimension to ancient food preservation processes. It allows you to enjoy a simpler and more rapid drying process in the convenience of you own home. Now you can have the satisfaction of preparing healthful and delicious treats in the comfort and convenience of your own home and save money and have fun at the same time. -
Page 4: Principles Of Dehydration
PrinCiPles of dehydraTion There are no uniform rules that apply to all food dehydration pro- cesses. The best way to become proficient is to experiment using this booklet as a guideline and then adjust your drying techniques accordingly. Dehydrating is a method of heating the food to evaporate the mois- ture present and then removing the water vapor formed. -
Page 5: Pretreating
Enzymes in fruit and vegetables are responsible for color and flavor changes during ripening. These changes will continue during drying and storage unless the produce is pretreated to slow down enzyme activity. Blanching can be used in the pretreatment of vegetables. It helps set color and hastens drying by relaxing tissues. -
Page 6: Packing And Storage
Before drying pretreated food, remove any excess moisture by plac- ing the food on paper towels or clean cloths. Trays should be loaded with a thin layer of food as directed. If needed, clean cheesecloth can be spread on the trays to prevent food pieces from sticking or falling through. -
Page 7: Reconstituting Foods
reConsTiTuTing foods Not all dehydrated foods need to be reconstituted. Some fruits are preferable in their dried form. Most vegetables taste better when reconstituted. To reconstitute vegetables for cooking, merely wash product in clean water, then place in an amount of cold, unsalted water and cover. -
Page 8: Points To Remember
always use fresh, quality food and wash everything before starting to dehydrate 1. Best results are achieved when the quality of the food is high. Select ripe produce in good condition. Bad food may give an off-flavor to the entire lot. 2. -
Page 9: Rotating The Trays
mosT imPorTanT Trays nearest the bottom are exposed to the hottest, driest air and food on them will dry more rapidly. So it is important to rotate the location of the trays during dehydration. Simply move trays as shown in the following diagrams. Also turn each tray a quarter turn sideways to help insures more even drying. -
Page 10: Drying Table For Fruits & Vegetables
drying Table for fruiTs & VegeTables The times given are approximate. Your drying times will vary with room temperature, humidity, moisture content of the food, how thinly the food is sliced, how many trays you are using, and personal preference. The presence of natural juices in food will also vary. - Page 11 Fruit Brussels Cut sprouts from stalks, cut in half Sprouts length wise through stem. Broccoli Trim and cut as usual. Steam until tender - 3 to 5 minutes. Cabbage Trim. Slice into strips 1/8” thick. Carrots Select young tender roots. Steam until tender.
- Page 12 Fruit Preparation Mushrooms Select mushrooms with cap curling under-these are young and tender. Wipe off with damp paper towels or brush gently to remove dirt. Nectarines No need to peel. Halve and remove pit. Cut in 1/4” slices and arrange on tray. Onions and Peels and cut into 1/2”...
- Page 13 Fruit Plums Cut in half and remove pits. Prunes Same as plums, but soak in boil- ing water for two minutes first. Pumpkin Bake or steam small pieces until & Hubbard tender. Cut into strips 1 to 3 Squash inches wide, peel and remove pulp.
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Page 14: Fruit Recipes
fruiT reCiPes glazed banana Cinnamon Chips Slice Bananas into lemon juice or ascorbic acid. Drain on paper towel. Arrange on tray. Sprinkle with a mixture of sugar and cinna- mon. Dry to shiny crispness. honey glazed banana Chips Slice bananas and dip into a glaze of 1/4 cup honey thinned with 1/4 cup water. - Page 15 Soak 1 1⁄2 cups dried peaches in the refrigerator overnight. Then stew until soft (about 45 minutes). Chop peaches. Add a mixture of: 1 1⁄2 tablespoon cinnamon 1⁄2 cup white or brown sugar 2 tablespoons water Add mixture to peaches and stir lightly. Pour into unbaked pie crust, cover with top crust.
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Page 16: Vegetable Recipes
VegeTable reCiPes 2 cups dried beef, diced (optional) 8 cups water 1⁄2 cup diced dried onions 1⁄2 cup diced dried carrots 2 tablespoons chopped dried parsley 1⁄4 cup dried peas 1⁄2 cup pearl barley 1 cup dried diced potatoes 1⁄2 cup dried chopped celery and crushed celery leaves Put meat and vegetables in soup pot, cover with cold water. -
Page 17: Trail Treats
4 cups rolled oats 1 cup brown sugar 1 cup dry roasted nuts Mix all ingredients together thoroughly. Spread onto tray. Dry until crisp. Seal in individual ziploc sandwich bags for munching on hikes and camping trips. Less expensive, tastier and fresher than the store-bought variety - and this granola is fun to make! 5 cups rolled oats 1⁄2 cup wheat germ... -
Page 18: Jerky Recipes
We suggest meat be sliced about 1/8” - 1/4” thick. If meat is slightly thicker, increase marination time. Marinate using the recipe on page 19, or one of our Ronco Jerky Marinades. Add crushed chili pepper if you like it hot. Marinate the meat for 5-10 minutes. -
Page 19: Food Dehydrator Clay For Crafts
food dehydraTor Clay For Arts, Crafts & School Projects • Hobbies Gifts • Holiday Ornaments • Decorations rainy day fun wreaths napkin rings Photo frames Christmas Trim ornaments fun Jewelry dolls figurines Centerpieces name Tags Candle holders Child hand Prints dog Prints magnet arts Pins... - Page 20 2 cups flour 1 cup salt 1 cup water Mix flour and salt together, then add water. Blend mixture by hand. Knead by hand 2 or 3 minutes into a pliable, moist ball. Roll dough on a well-floured surface, adding flour to the top of the dough so it will not stick.
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Page 21: Herbs And Herb Teas
herbs Most herbs dry overnight. You will have about one pound of dry herbs for every eight pounds of fresh herbs. Dried herbs retain their flavor best if they are crushed just before using. Home dehydra- tion saves a lot of money. Dry chives, oregano, basil, dill, rosemary, thyme, parsley, mint, peppers and almost any herb you can find. -
Page 22: Fruit Roll Ups Or Fruit Leather
Puree with a kitchen blender or food processor and add a little fruit juice. Sweeten to taste with sugar, honey or fruit juice. Pour the puree onto the Ronco Fruit Roll Up & Liquid Tray Insert (sold separately) or cover an entire tray with plastic food wrap. Be sure to cut out the middle hole to allow the hot air to circulate up through the center of the trays. -
Page 23: One Year Limited Warranty
Mail together with $14.00 for base, $6.00 for top, or $2.00 per each tray, whichever is applicable, for shipping, handling and insurance. Copyright © 2009 by Ronco Acquisition Corporation. All Rights Reserved. Ron Popeil name and likeness used with permission. U.S. and foreign patents pending. Printed in China. 11.09... - Page 24 P.O. Box 1000 Peck Slip Station New York, NY 10272-1000 (800) 486-1806 www.Ronco.com Copyright © 2009 by Ronco Acquisition Corporation. All Rights Reserved. Ron Popeil name and likeness used with permission. U.S. and foreign patents pending. Printed in China. 11.09...
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