Operating Instructions; Tips For Dehydrating Food; Choosing Food; Pretreatment Of Fruits - Sunbeam KN-128E Owner's Manual

O
PERATING
1. Before using your SUNBEAM Food Dehydrator for the first time, wash the trays and the
®
top lid thoroughly in warm, soapy water or on the TOP RACK ONLY of your dishwasher.
Wash the fruit roll-up sheet in soapy water only and never place it in the dishwasher.
2. After loading your food on the trays plug in the Food Dehydrator and push the
"ON/OFF" switch to the "ON" position. The light will illuminate to indicate that the unit
is in operation.
3. Make sure the top lid is always in place when operating the Dehydrator.
4. Once the food is dried to your satisfaction, push the "ON/OFF" switch to the "OFF"
position.
5. Unplug the unit.
IMPORTANT NOTE: The 5 trays must always be stacked, whether you have food
on them or not.
: – One tray of food is stacked in the top position with 4 empty trays stacked
E
XAMPLES
below. Make sure the top lid is in place.
– Two trays of food are stacked in the top and "second from top" position
with 3 empty trays below. Make sure the top lid is in place.
• Depending on how many trays you are placing food on, load the ones with food
from the top level down.
• The interior safety control switch is set to function at maximum efficiency for 5 stacked
trays. Stacking all 5 trays will also allow for the consistency of heat levels.
Adjustable Height Trays
The 5 trays are adjustable to 2 heights, but are generally meant to fit flush on top of each
other in the lower height position. Lift and rotate 1/4 turn in either direction to achieve the
higher position. To drop trays back to the normal level, rotate 1/4 turn in either direction.
Use of the Fruit Roll-Up Sheet
The fruit roll-up sheet is used to make fruit, vegetable and other types of "leathers".
See "Fruit and Vegetable Leather" recipe information on Pages 12 and 13.
I
NSTRUCTIONS
8
T D
IPS FOR EHYDRATING

Choosing Food

Always use good quality foods. Fruits and vegetable in peak season are more nutritious,
have more flavor and cost less. Means, fish, poultry and game should be as lean and fresh
as possible.
Check food for blemishes and bruises. Food in bad condition may spoil the whole batch.
Remove pits peal or core food before dehydrating. Pretreated foods often look better and
achieve better results. Proper storage is also essential to maintain the quality of foods.
(See "Storage" on Page 14)

Pretreatment of Fruits

Pretreating fruits is optional. You do not have to pretreat fruits to get good results.
But some fruits become dark or colorless when dried and stored, therefore we recommend
a few suggestions to pretreat fruits.
1. Use 1/4 cup lemon juice to 2 cups water and dip fruits for approximately 2 minutes, or
2. Use 1/2 tablespoon "Fruit-Fresh" (found in most grocery stores) to 2 cups water and
dip fruit for approximately 2 minutes, or
3. Use any natural fruit juice, such as pineapple or orange and dip fruit for approximately
2 minutes. Keep in mind that these may import a hint of the flavor of the juice and
may not always prevent discoloration of food.
: If you don't mind the change in color of your dried fruit, there is no need
N
OTE
to pretreat. Fruits like bananas turn brown without pretreatment; however
they become very sweet and bursting with pure banana flavor when sliced
and placed directly into the dehydrator.
For drying times of fruits, refer to the "Fruit Timetable" on Page 18.

Pretreatment of Vegetables

1. Blanching is recommended for green beans, cauliflower, broccoli, asparagus,
potatoes and peas. Since these vegetables are often used in soups or stews,
blanching will ensure that they retain a desirable color.
To Blanch: Place prepared vegetables in a pot of boiling water for 3 to 5 minutes only.
Strain and pat dry and place vegetables in the dehydrator.
2. Placing vegetables in lemon juice for approximately 2 minutes will add a hint of lemon
flavor to such vegetables as green beans and asparagus, etc. For drying times of
vegetables, refer to the Vegetable "Timetable" on Page 19.
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OOD
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