Cook's Companion Turbo Food Dehydrator Manual
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Cook's Companion Turbo Food Dehydrator Manual

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TABLE OF CONTENTS

Important Safeguards ........................................................................ 2
Cleaning Instructions ......................................................................... 3
Tray Setup and Storage .................................................................... 3
The Finer Points of Dehydration ....................................................... 4
Quick Start - Dehydrating Basics ..................................................... 5
How to Dehydrate and Succeed ..................................................... 6
Pretreating ........................................................................................... 7
Packing and Storing ............................................................................9
Rehydrating ......................................................................................... 9
Hints and Reminders ........................................................................ 10
Using Dried or Rehydrated Foods ................................................. 12
Drying Temperatures and Tables .................................................. 13
Drying Fruits ...................................................................................... 13
Drying Vegetables ............................................................................ 14
Drying Herbs ...................................................................................... 15
Drying Jerky ...................................................................................... 18
Fruit Recipes ...................................................................................... 19
Vegetable Recipes .......................................................................... 25
Jerky Recipes ................................................................................... 31
Arts and Crafts ................................................................................ 35
How to Eat Like the Vikings .......................................................... 39
Important Notice and Warranty .................................................... 40
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Summary of Contents for Cook's Companion Turbo Food Dehydrator

  • Page 1: Table Of Contents

    TABLE OF CONTENTS Important Safeguards ................ 2 Cleaning Instructions ................. 3 Tray Setup and Storage ..............3 The Finer Points of Dehydration ............4 Quick Start – Dehydrating Basics ............. 5 How to Dehydrate and Succeed ............. 6 Pretreating ................... 7 Packing and Storing ................9 Rehydrating ..................

  • Page 2: Important Safeguards

    IMPORTANT SAFEGUARDS THIS PRODUCT IS FOR INTENDED FOR HOUSEHOLD USE ONLY When using electrical appliances, basic safety precautions should always be followed. 1. Read all instructions and keep them for future reference. 2. Close supervision is necessary when any appliance is used by or near children.

  • Page 3: Cleaning Instructions

    SAVE THESE INSTRUCTIONS NOTE: This appliance has a polarized plug (one blade wider than the other). To reduce risk of electrical shock this plug will fit on a polarized outlet only one way. If the plug does not fit into the outlet, reverse the plug. If it still does not fit, contact an electrician.

  • Page 4: The Finer Points Of Dehydration

    THE FINER POINTS OF DEHYDRATION The first step in beginning the process of dehydration is to know what dehydration is. Dehydrating is the process of heating food to evaporate moisture inside the food and then removing the water and vapor that is formed. The second is to know how to keep records of your dehydrated food.

  • Page 5: Quick Start - Dehydrating Basics

    Dried foods are tasty, nutritious, lightweight, easy to prepare, store and use. • There’s so much variety! Create yummy snacks from strawberry-apple fruit leather, to glazed cinnamon banana chips, beef jerky and more. • The Turbo Dehydrator is so easy to use. The prep work is minimal and the “cooking”...

  • Page 6: How To Dehydrate And Succeed

    HOW TO SUCCEED AT DEHYDRATING The fruits and vegetables you are about to use for dehydration should be fresh and fully ripe. We recommend organic produce whenever possible. Wilted, immature, or over-ripe produce will make a dissatisfactory dried product. To prepare your produce for dehydration, you should wash all fresh food thoroughly to remove any dirt or chemicals.

  • Page 7: Pretreating

    PRETREATING Blanching or covering completely in boiling water for a short period of time brings out the enzymes in fruit and vegetables. These enzymes are the reason for color and flavor changes during ripening. Color changes will continue during the drying process unless the produce is pretreated.
  • Page 8 Remember to remove any excess moisture before drying pretreated food by placing the food on paper towels or clean cloths. Trays should be loaded with a thin layer of food as directed. If needed, a clean cheesecloth can be spread on the trays to prevent food pieces from sticking or falling through.

  • Page 9: Packing And Storing

    PACKING AND STORING Fruits cut into a wide range of sizes should be allowed to equalize the remaining moisture among the pieces for a week after drying, before placing in long term storage. To do this, place fruit in non-aluminum, non-plastic container and put in a dry, well-ventilated area.

  • Page 10: Hints And Reminders

    fresh fruits in many aspects, dried foods are unique and should not be expected to be exactly like a fresh fruit. Remember; drying does not render the food free of bacteria, yeasts, and mold. It just makes them inactive. Spoiling may occur if soaking is prolonged at room temperature.
  • Page 11 Slices should be between 1/8”-1/4” for efficient drying. Drying times will vary according to the size of the load, thickness of the sliced produce, humidity of the air, and the moisture content of the food itself. To test for dryness let the product cool, and then cut a piece open.

  • Page 12: Using Dried Or Rehydrated Foods

    MOST IMPORTANT The Food Dehydrator has two vents (lid vents and base vents) in order to maintain proper circulation while dehydrating. Do not operate with lid or bottom vent blocked at any time, as this will interfere with proper airflow. Occasionally check to see if your food is dehydrated.

  • Page 13: Drying Temperatures And Tables

    DRYING TEMPERATURES AND TABLES 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, the number of trays you are using, and personal preference. We recommend keeping records of your own drying experiences as you learn what works best for you.

  • Page 14: Drying Vegetables

    Average Fruit Preparation Drying Time Uses Grapes Remove stems and place whole 10-36 hours Raisins; Baking, granola (seedless) grapes on tray. Use parchment and snacks paper liners to prevent dripping. Kiwi Peel, slice 1/4" to 1/2" thick. 5-12 hours Snacks and granola Lemon Rind Peel in long strips and dry.
  • Page 15 Vegetables are done drying when they are crisp, tough or brittle. After cooling, package immediately to prevent absorption of moisture from the air. Drying temperature for vegetables is 130º F to 145º F (55º C to 63º C). Average Vegetable Preparation Drying Time Uses Artichoke Slice hearts into 1/8˝...
  • Page 16 Average Vegetable Preparation Drying Time Uses Mushrooms Clean with soft brush, don't 4-10 hours Rehydrate for soups, wash. meat dishes, omelets or frying Okra Use young pods. Trim and cut 6-12 hours Soups, stews and into 1/4" circles. sauces Onions and Peel, cut off tops and root 6-12 hours Soups, stews and...

  • Page 17: Drying Herbs

    DRYING HERBS Herbs are done drying when they snap and crumble easily. Stems should be brittle and break when bend. Seeds should be brittle and will need additional drying when removed from the seed pod. Drying temperature for herbs should not exceed 90º F to 100º...

  • Page 18: Drying Jerky

    Average Herb Preparation Drying Time Uses Ginger Leaves Rinse in cold water, pat dry. 1-3 hours Soups Ginger Root Rinse, slice 3/8" or grate, 2-6 hours Meat, vegetables, pat dry. cookies and dessert dishes Marjoram Rinse in cold water, pat dry. 1-3 hours Italian, meat, fish, egg Leaves...
  • Page 20 DESSERTS Spiced Peach Pie Soak 1 1⁄2 cups dried peaches in the refrigerator overnight. Then stew until soft (about 45 minutes). Chop peaches and add a mixture of: 1 1⁄2 tablespoon cinnamon 2 tablespoons flour 1⁄2 cup white or brown sugar 4 tablespoons melted butter 2 tablespoons water...
  • Page 21 HEALTHY SNACKS 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 cinnamon. 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 22 FRUITY APPETIZER Brie with Dried Fruit 1 round (8 oz) Brie cheese 3 tablespoons maple syrup 3 tablespoons brown sugar 1 tablespoon orange liqueur 1⁄2 cup dried fruit 1/4 cup coarsely chopped (cranberries, raisins, apricots) pecans, toasted (optional) Toasted baguette slices Heat oven to 350°F.
  • Page 23 FRUIT ROLLUPS OR FRUIT LEATHER Select fruits such as peaches, strawberries, bananas, apples, etc. Puree with a kitchen blender or food processor and add a little fruit juice. Sweeten to taste with sugar, honey, agave nectar or fruit juice. Pour the puree onto the Fruit Leather Tray (sold separately). We recommend you use only 1 or 2 trays at a time.
  • Page 24 TRAIL TREATS Quick Energy Snacks 4 cups rolled oats 1 cup chopped dates 1 cup brown sugar or dried apricots 1 cup dry roasted nuts 1⁄2 cup raisins 1 1⁄2 cups coconut flakes Mix all ingredients together thoroughly in resealable plastic bags for munching on hikes and camping trips.
  • Page 26 VEGGIES FOR DINNER Vegetable Soup 2 cups dried beef, diced (optional) 8 cups water 1⁄2 cup diced dried onions Salt & Pepper 1⁄2 cup diced dried carrots 1⁄4 teaspoon sage 2 tablespoons chopped dried parsley 1⁄4 cup dried peas 1 cup dried tomatoes 1⁄2 cup pearl barley 1 cup dried diced potatoes 1⁄2 cup dried chopped celery and crushed celery leaves...
  • Page 27 Salad Spikers Combine the following dehydrated vegetables: 1⁄2 cup onions 1⁄2 cup tomatoes 1⁄2 cup carrots 1⁄2 cup bell pepper When they are dry and crunchy, chop into tiny pieces and add: 1⁄4 cup roasted sunflower seeds and 1 tablespoon of basil or oregano.
  • Page 28 Vegetable Crackers 1 cup flax seeds 3 cups water 2 medium tomatoes 1/2 medium onion 2 carrots 2 celery stalks 2 cloves garlic 2 teaspoons basil 1 teaspoon dill seed 1 teaspoon sea salt 1 teaspoon cumin Place the flax seeds in water. Allow to soak overnight. In a food processor, use a setting.
  • Page 29 BABY FOOD Make nutritious baby food without preservative, stabilizers or additives by using any vegetables or fruits you have previously dehydrated. Simply soak any amount of the produce in an equal amount of warm water. Steam for a few minutes and mash with a fork or puree in blender or food processor.
  • Page 30 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 dehydration saves a lot of money. You can dry almost any herb you can find including dry chives, oregano, basil, dill, rosemary, thyme, parsley, mint, and peppers.

  • Page 32: Jerky Recipes

    Jerky Recipes Normally raw meat is used for jerky. However, cooked meat as well as raw meat may be dehydrated for later rehydration. Cut meat to size for recipes before dehydration. You’ll find that meat is much easier to work with when its cut to size before it is dehydrated and becomes crispy.
  • Page 33 Marinade For Beef, Fish or Turkey Jerky Makes enough for 4 pounds of meat. 1/2 lb brown sugar 3 cups soy sauce Spices of your choosing 1⁄4 cup liquid smoke Mix ingredients in bowl and let stand while you are cutting the meat.
  • Page 34 Hot & Tangy Jerky Marinade 1 tsp salt 1/4 tsp cracked pepper 1/4 tsp cayenne pepper 1 tsp onion powder 2 cloves crushed garlic 2 tbsp steak sauce 3 tbsp worcestershire sauce 1/2 tsp paprika Combine ingredients and rub thoroughly into meat. Marinade overnight.

  • Page 36: Arts And Crafts

    ARTS AND CRAFTS Turn your dehydrator into family fun. You can get creative and make fun decorations, gifts for Mother’s Day & Father’s Day and Holiday ornaments. Great fun on any rainy day. Here’s a handful of ideas to get you started: •...
  • Page 37 Food Dehydrator Clay 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.
  • Page 38 Sachets And Potpourri Now you can save the beauty of spring and summer and enjoy the sweet-smelling plants you have in your flower and herb garden with the Food Dehydrator all year long. Select petals or small pieces of the flower and place them loosely on the fine mesh tray and place them in your Food Dehydrator.

  • Page 39: How To Eat Like The Vikings

    How to Eat Like the Vikings (A Brief History of Dehydration) Archeologists have discovered that early man sustained himself on natural dehydrated foods. They did this by using the heat from the sun or their fires to preserve food harvested during plentiful seasons. Dried foods have been found in pyramids and other tombs, and even centuries later some of it was still completely preserved! For this reason early civilizations used dehydrated...

  • Page 40: Important Notice And Warranty

    IMPORTANT NOTICE Your Turbo Food Dehydrator has a vent on its top and bottom. Do not operate with top or bottom vent blocked at any time as this will interfere with proper air flow. Do not use oil sprays on the trays. For even drying, you may need to turn your trays 180 degrees every so often.

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