Cleaning & Maintenance; Food Selection; Vegetable Preparation & Treatment - Waring DHR50 Series Manual

Fruit Roll-Up Sheet/Tray Liner
Your Food Dehydrator comes with one fruit roll-up sheet. To prepare
fruit roll-up sheet, lightly spray a paper towel with cooking spray and
rub over the fruit roll-up sheet. Follow preparation instructions which
can be found in the recipe section of the instruction book for Yogurt
Roll-Ups, Spiced Apple Trail Mix Leather and Strawberry Banana
Leather. Once your fruit roll-up sheet is ready, place it on a tray and
insert it into the food dehydrator.
NOTE: The fruit roll-up sheet can be used as a tray liner to
dehydrate smaller food or herbs that may otherwise fall through the
holes in the tray. Additional fruit roll-up sheets/tray liners can be
purchased on the waringpro.com website. Parchment paper may
also be used to line the trays.
CLEANING & MAINTENANCE
Before performing any cleaning and maintenance operations,
be sure that the food dehydrator is turned to the OFF position, is
unplugged and cool.
1. Dehydrator trays and fruit roll-up sheet are dishwasher safe.
2. Wipe the housing and door clean using a damp cloth. Dry
thoroughly with a clean cloth.
Any other servicing should be performed by an authorized
service representative.

FOOD SELECTION

Select foods for dehydration that are in good condition. Fruits
should have just become ripe since they contain the highest
natural amount of sugar and provide the best results. Vegetables
should be fresh and crisp. Avoid fruits that are not ripe; they yield
unpredictable results and often have a flat, bitter taste. Overripe
fruits and vegetables with spoiled portions should also be avoided.
Cut off any bruised or marred portions of the fruits and vegetables
before dehydration. Meat, poultry and fish should be fresh and lean.
Preparation, dehydration time and their storage method will also
influence their quality and taste. Follow preparation, dehydration
and storage instructions in this manual to ensure the best-tasting,
highest quality dried foods.
IMPORTANT—If you suspect food contamination, do not attempt to
use the dehydrator. Discard the food.
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VEGETABLE PREPARATION & TREATMENT
Vegetables are low in acid and have less sugar than fruits, so they
require a little more effort. Some vegetables are better frozen than
dried, so remember to be selective in the vegetables you choose.
PREPARATION
Only the highest quality vegetables should be selected for drying.
Wash them carefully just before dehydrating to remove dirt and
bacteria. Most vegetables should be peeled, trimmed, cut or
shredded prior to drying.
PRETREATMENT
Blanching vegetables prior to drying is recommended. This destroys
the enzymes that can produce "off" flavors when stored and lead
to poor texture and poor dehydration. Steam blanching is a better
method than water blanching because more flavor and vitamins are
retained. Vegetables can also be microwaved.
STEAM BLANCHING
Layer prepared vegetables in the top portion of a steamer or a
steamer insert and steam until the vegetables are heated through,
but are not cooked enough to eat (usually 2 to 3 minutes). Stir to
ensure all vegetables are evenly blanched. Quickly transfer steamed
vegetables directly to drying trays.
MICROWAVE BLANCHING
Microwave ovens can easily be used to blanch fresh vegetables.
Prepare vegetables the same way as for steam blanching. Place
vegetables in a covered casserole dish with a small amount of
water (refer to your microwave oven cooking chart). Cook for
¼ to ¹/ the time listed in the chart, stirring after half of the blanching
3
time. Vegetables blanched in a microwave will be more brightly
colored than those that are steam blanched. Quickly transfer
blanched vegetables directly to drying tray.
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