Nasco WA17577H Recipes & Instructions

Dehydrator & jerky maker

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Page 2 ® Thank you for choosing a Nesco ® American Harvest dehydrator. We have been developing and producing dehydrators that provide the best drying technology for over three decades. Drying food is inexpensive and one of the least time- consuming of all food preserving methods. Dehydrating is superior to canning, as the high temperatures needed to process canned foods can destroy much of the original food value, especially vitamin C, thiamin and riboflavin.
Page 3 Recipes & Instructions Dehydrator & jerky maker Customer Satisfaction is our Goal 1-800-288-4545 www.nesco.com...
Page 4: Table Of Contents
Table of Contents Important Safeguards ......3 Dehydrator Use and Care ..... .4 General Drying Guidelines .
Page 5: Important Safeguards
Important Safeguards This product is designed for household use only When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. Do not touch hot surfaces. 3. To protect against electrical hazards, do not immerse blower or any part of the dehydrator cord or plug, in water or other liquid.
Page 6: Dehydrator Use And Care
Dehydrator Use & Care Before using your dehydrator for the first time, wash the trays and top cover in warm, soapy water, or in the dishwasher on the top rack (remove before drying cycle). Caution: Do not put the power unit/blower in water or in the dishwasher. Wipe with a damp cloth.
Page 7: General Drying Guidelines
General Drying Guidelines There are no absolutes and quite a few variables in food dehydration. The only way to become proficient is to dry, dry, and dry some more! Certain varieties of produce, the humidity in the air, and even methods of food handling make a difference in the drying time and quality of dried product.
Page 8 All fruits dried with skins intact should be packaged and frozen for a minimum of 48 hours to prevent any possibility of insect infestation. Onions and tomatoes are especially prone to absorbing moisture from the air and should be packaged immediately after removing from the dehydrator.
Page 9: Drying Fruits
Drying Fruit Selection Fruits are ideal to dry because they have a naturally high sugar content. They are high in acid (and consequently less prone to spoilage and microorganisms), and taste delicious! Seasonally, fruit can be obtained in bulk from orchards or farms for considerably lower prices than you may find in the supermarket.
Page 10: Pretreating Fruits
Pre-Treatment Pre-treatments can vary from soaking in fruit juice, ascorbic acid mixtures, syrup blanching, steaming, to sulfating. The results of each of these methods also vary. Experiment and decide for yourself which one you like best. Use one of the following methods of pretreatment Natural Pre-Treatment Fruit juices containing ascorbic acid may be used as a natural pre-treatment to reduce browning.
Page 11: Drying Fruit Rolls
Drying Fruit Rolls Fruit rolls, also known as fruit leathers, are a favorite snack for young and old alike. They are a chewy fruit product made from puréed fresh fruit which has been dried and rolled into snack sized pieces. Fruit rolls are easy to make and cost less than those bought at the store. Selection Almost any fruit will make an excellent fruit roll.
Page 12: Fruit Roll Recipes
STRAWBERRY RHUBARB FRUIT ROLL 1 cup rhubarb 2 cups strawberries 1⁄4 cup water 1⁄2 cup honey Combine 1⁄4 cup water and 1 cup rhubarb. Simmer on stove over medium high heat for 5 minutes. Add 2 cups strawberries and 1⁄2 cup honey. Purée to smooth consistency in blender.
Page 13: Fruit Drying Guidelines
Fruit Drying Guidelines Expect a variance in time needed to dry different fruits. Drying times are affected by size of load, fruit thickness, moisture content of the food itself, as well as other variables discussed in Drying Time. If pre-treatment is suggested, use one of the pre-treatments, indicated on page 8.
Page 14 Fruit Drying Guidelines (continued) *Average Food Preparation Drying Time Uses Grapes Leave whole, remove 10-32 hrs. Raisins; use in baked stems goods, cereals and snacks Kiwi Peel, slice 3/8" to 13-17 hrs. Snacks 1/2" thick Mangos Remove skin, slice 10-18 hrs. Snacks, cereals and 3/8"...
Page 15: Drying Vegetables
Drying Vegetables Some vegetables are quite good dried. Others lose their appeal and are better frozen or fresh. Vegetables have a low acid and sugar content that makes them more subject to spoilage, and tend to have a far shorter shelf life than dried fruits. Packaging and ideal storage conditions are key elements to producing dried vegetables which will taste as good in December as they did in the summer from your garden! Selection...
Page 16: Drying
Drying Load blanched vegetables onto drying trays, making sure that air can move freely between the pieces. For vegetables that tend to clump together, such as corn or peas, stir occasionally to allow air to reach all of the pieces. Vegetables are dried until they are crisp, tough, or brittle. Package immediately after drying to prevent absorption of moisture from the air.
Page 17: Vegetable Drying Guidelines
Vegetable Drying Guidelines Vegetables will also vary in their drying times. Blanching decreases drying times, but not all vegetables are blanched. Again, the average drying times below are general and depend on different variables. For more accurate times, keep records of your own specific experience and record them in the space provided under each general time guideline.
Page 18 Vegetable Drying Guidelines (continued) *Average Food Preparation Drying Time Uses Garlic Separate and peel cloves 14-18 hrs. Powder for seasoning Onions Remove skins, tops, 9-13 hrs. Soups, stews and sauces. and root ends. Powder for seasoning salt Slice 3/8" thick Package immediately Peas Shell, wash and blanch...
Page 19: Recipes
Recipes BEST BANANA BREAD FRUIT HORS D’ OEUVRES Chunks of dried bananas, nuts, and dates Serve these savory Hors d'Oeuvres make this a delightful breakfast bread. at your next party. 3/4 cup margarine or butter 24 pieces halved dried fruit 2 cups flour (apricots, peaches, pears, or prunes) 1-1/2 cups sugar...
Page 20 AWESOME BRAN MUFFINS HOMEMADE CHILI POWDER Make these for breakfast, and pop the Add to your favorite Mexican recipe or use in extra in your children's lunch box! ground meat for tacos. 1 cup bran 3 ounces dried chilies (mild peppers such 2-1/2 cups all-purpose flour as Anaheim, or a combination of mild and 1 cup boiling water...
Page 21 olive oil, minced garlic, basil and oregano. CUP-OF-VEGETABLE SOUP Close jar with a canning lid and keep This soup cooks in your thermos and is refrigerated up to 6 months. Makes 1 pint. ready to eat by lunch time. 1/3 cup dried vegetable flakes (any combo Caution: Do not add fresh garlic or of tomatoes, peas, onions, broccoli, fresh herbs to oil packed tomatoes.
Page 22 heavy-bottom pot. Stir in brown sugar, HARVEST GRANOLA syrup, and salt. Bring to a boil, stirring Most often served as a breakfast food, it can constantly. Boil 5 minutes without stirring. also be a snack or an ingredient in desserts, Remove from heat and stir in soda and cookies, or main dishes.
Page 23 PET TREATS clear or holiday colored cellophane and gather the cellophane at the top of the plate. Tie the gathered cellophane with a holiday colored TURKEY & SWEET POTATO TREATS FOR DOGS ribbon. Variations: Use fresh or frozen This recipe can be blueberries instead of cranberries.
Page 24: Drying Jerky
Drying Jerky Jerky is a favorite snack for school, lunch, trail or just about anywhere! It is made by seasoning raw meat in a salt mixture, and then drying it without cooking. You won’t have to pay the exorbitant prices for jerky slices or sticks at the supermarket. Most lean meats will yield about 1 pound of jerky from 2 pounds of fresh meat.
Page 25: Jerky Works™ Spice Kit
Simple steps to fresh delicious jerky ® ® USING NESCO /AMERICAN HARVEST SPICES & JERKY WORKS™ KIT Blend one pack seasoning and one pack cure with one pound extra lean ground beef, game, or poultry. For spicier jerky: add 1/4 tsp. or more of cayenne pepper. For less spicy jerky, add 1/2 pound extra meat.
Page 26: Storing Your Dried Foods
Storing Your Dried Food Some pieces may dry in a shorter time than others and should be removed and placed in an airtight container while allowing the rest of the pieces to remain in the dehydrator until sufficiently dry. Package all dried foods promptly to prevent contamination by insects and to prevent stickiness and rehydration caused by humidity.
Page 27: Rehydrating Dried Food
Rehydrating Dried Food Eat dehydrated foods dry or rehydrate for use in recipes. Rehydrate by placing dried foods in a container (with enough water to cover food) and soaking for 30 minutes to 2 hours. Boiling water rehydrates foods more quickly than cold water or water at room temperature.Fruits or vegetables may also be rehydrated in liquids other than water, including fruit juices, cider, vegetable juices, milk, consomme, etc.
Page 28: Drying Crafts
Drying Crafts You've all seen a flower so perfect in form, color, and texture that you wish you could keep it forever. With a dehydrator, it now can become a reality. Drying Flowers Preserve garden and natural favorites for attractive dried flower arrangements, Christmas and holiday decorations, party favors, place cards and corsages.
Page 29 your fingers, catching each flower and carefully removing it by its stem. Stand preserved flowers in a block of flower foam until arranged. • Store in airtight tins until ready to use. In humid climates, protect loose-petal flowers with a light application of finishing spray to prevent moisture absorption. Dried Apple Wreath Supplies: Mod Podge sealer (available in craft supply stores)
Page 30 Dough Ornaments This basic recipe is also called "Baker's Clay." Once mixed, it has a satiny texture, a delicious aroma and begs to be touched and shaped. Do not be surprised if everyone in the family gets involved in making ornaments! 4 cups flour 1 cup salt 1-1/2 cups water...
Page 31 Precoloring Dough Before baking, raw dough can be precolored by adding drops of food coloring, watercolors, inks, and fabric dyes. Powdered colors should be mixed with the flour and salt before adding water. Liquid shoe polish or leather dye can also be brushed on lightly during the first 15 minutes of baking.
Page 32 Dry until brittle-dry, which may take from 2 to 12 hours, depending upon the plants, the amount, and the model of dehydrator you are using. Store different flowers and herbs separately in covered jars until you’re ready to mix. Keep in a cool place, out of direct sunlight.
Page 33: Warranty And Service Satisfaction
About Your Warranty and Service Satisfaction Mail in your registration card, phone us, or register online at www.nesco.com to file your ® ® Nesco /American Harvest dehydrator model number and serial number now! Your serial number and dehydrator model number are located on the power unit/blower of your dehydrator.
Page 34: One Year Limited Warranty
One Year Limited Warranty This appliance is warranted for one year from date of original purchase against defects in material and workmanship. This warranty does not cover transportation damage, misuse, accident or similar incident. This warranty gives you specific legal rights and you may have other rights which vary from state to state.
Page 35: Accessories
ACCESSORIES CLEAN-A-SCREEN Flexible screens make drying sticky foods easier to remove. Screen flexes for easy removal of sticky fruits like pineapple. Perfect for drying small items like spices and herbs that would normally fall through the spokes of the tray, too. Item Number: LM-2-6 JERKY SPICE WORKS Hot &...
Page 36 Para descargar una version espanola de este manual, visite www.nesco.com/spanish Pour telecharger une version francaise de ce manuel, visitez www.nesco.com/french...