Operating Instructions; Preparation Of Food (Pre-Treatment) - Optimum P200 User Manual

OPERATING INSTRUCTIONS

For the safest results, read all of the instructions first.
1. Make sure the power switch is turned off. Place the unit on a clean, dry surface away from
young children and pets. Plug into an undamaged electrical outlet. Warning: Do not use an
extension cord with your dehydrator.
2. Turn on the unit.
3. Set the temperature by turning the knob on top of the unit. Monitor the internal temperature and
adjust as needed.
4. Heat the unit at 32°C (90°F) for 45 minutes to remove any moisture.
5. If the unit stops for any reason, turn off, unplug and then repeat Steps 2 and 3. If the unit does
not operate normally, turn off, unplug and call the distributor.
6. Follow your recipe to prepare the food that you wish to dehydrate.
7. For best results, do not overlap the product and be sure to leave space between the items to
allow for maximum air circulation.
8. Using both hands for maximum stability, slide the dehydrator trays back into the unit.
9. Note: Moisture may collect on the surface of the food during the drying process. This can be
blotted off with paper towel.
INSTRUCTIONS OF TIMER
The dehydrator is equipped with a 40 hour electric timer.
The following are instructions on the setting of the timer.
1. Turn on the unit using the On/Off switch
2. Press and hold the select button (SEL) until the hour light flashes.
3. Select the hours to dry and press SEL, then select the minutes to dry and press SEL. The timer
will no longer flash.
4. Press the DOWN button on the timer and the unit will turn on.
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PREPARATION OF FOODS
The quality of food before it is placed in the dehydrator is critical to successful drying. For best
results, always select only the freshest foods available and be aware that immature fruits and
vegetables do not have as much colour and flavour as fully matured fresh produce. Foods should be
dehydrated as soon as possible after purchase. Foods high in sugar such as apples, pears, peaches
and bananas are prone to darkening as a result of oxidation. Below are some pre-treatments that will
help reduce this effect.
• Lemon and pineapple juicer are natural antioxidants and sliced produce can be placed in the
juice for a few moments to reduce oxididation. Drain before placing on the dehydrator shelf.
For extra flavour, try sprinkling with cinnamon or other sweeteners.
• Ascorbic acid mix, is a form of vitamin C which is available at most health food stores, it's
purchased in either tablet or powder form. Use about 2-3 tablespoons of powder or ground
tablets per 100mls of water. Stir to completely dissolve powder. Place fruit into the solution for
2-3 minutes. Remove, drain and place on the dehydrator shelf.
• This method is very effective in preventing discolouration, but may cause some change in taste.
Blanching is used primarily to prepare fruits and vegetables (for dehydrating) that have skins which
may toughen during the drying process. This process helps lock in the colour and flavour as well as
soften the skin of grapes, cherries, prunes and plums. Below are the two blanching methods:
• Water blanching Fill a large pan about half full of water and bring the water to a boil. Use tongs
to place the food directly into the water, cover the pan and blanch for about 3 minutes. Remove,
drain and place on the dehydrator shelf.
• Steam blanching Using a steamer pot such as one used in Chinese cooking, put 2-3 inches of
water in the pan and bring to a boil. Place the food into the steamer basket, place in pan and
cover. Steam food for about 5 minutes.
Remove and place on the dehydrator shelf
(PRE-TREATMENT)
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