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Koolatron Deluxe Total Chef TCFD-05 Directions For Use & Recipes

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DIRECTIONS FOR USE & RECIPES!
Brantford, Ontario, Canada
Batavia, New York, USA
1-800-265-8456
www.koolatron.com
Read These Instructions Before Using This Unit!
©2006 Koolatron, Inc. All rights reserved.
All specification are subject to change without notice.
Save These Instructions
TCFD-05
H1S007
09/2006-v2
Made in Taiwan

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Summary of Contents for Koolatron Deluxe Total Chef TCFD-05

  • Page 1 DIRECTIONS FOR USE & RECIPES! Brantford, Ontario, Canada Batavia, New York, USA 1-800-265-8456 www.koolatron.com Read These Instructions Before Using This Unit! ©2006 Koolatron, Inc. All rights reserved. All specification are subject to change without notice. Save These Instructions TCFD-05 H1S007 09/2006-v2...

  • Page 2: Table Of Contents

    TABLE OF CONTENTS IMPORTANT SAFEGUARDS ..............1 PRINCIPLES OF DEHYDRATION ............2 PROCEDURE ..................2 PRETREATING ..................3 DRYING ....................4 PACKING AND STORAGE..............5 ROTATING THE TRAYS .................5 REMEMBER ...................5 RECIPES....................6 SACHETS AND POTPOURRIS .............7 CLEANING AND MAINTENANCE............7 DRYING TABLE FOR FRUITS ............8,9 DRYING TABLE FOR VEGETABLES...........9,10,11 WARRANTY..................12...

  • Page 3: Important Safeguards

    WARRANTY IMPORTANT SAFEGUARDS This KOOLATRON product is warranted to the retail consumer for 90 days from With proper care, your Total Chef Food Dehydrator is designed to provide years of date of retail purchase, against defects in material and workmanship.

  • Page 4: Principles Of Dehydration

    PRINCIPLES OF DEHYDRATION VEGETABLE PREPARATION TIME DRYNESS TEST Wash and dry whole. Wear Leathery 4-12 hrs. There are no absolutes and quite a few variables in food dehydration. The best peppers rubber gloves to protect hands way to become proficient is to experiment using this booklet as a guideline and when preparing hot peppers.

  • Page 5: Pretreating

    PRETREATING PREPARATION TIME VEGETABLE DRYNESS TEST Select young tender roots. Carrots Leathery 4-12 hrs. Enzymes in fruit and vegetables are responsible for color and flavor changes Steam until tender. Cut into during ripening. These changes will continue during drying and storage unless pieces, shreds, cubes, or strips.

  • Page 6: Drying

    Dried or reconstituted fruits and vegetables can be used in a variety of ways. PREPARATION TIME FRUIT DRYNESS TEST Drain and pat dry. Pineapples Leathery 6-36 hrs. Use dried fruit for snacks at home, on the trail, or on the ski slopes. Use pieces (canned) in cookies or confections.

  • Page 7: Packing And Storage

    DRYING TABLE FOR FRUITS PACKING AND STORAGE The times are approximate. Your drying times will vary with room temperature, Fruits cut into a wide range of sizes should be allowed to “sweat” or condition humidity, moisture content of the food and how thinly the food is sliced. The for a week after drying to equalize the moisture among the pieces before placing presence of natural juices in food will also vary.

  • Page 8: Recipes

    6. About six to ten percent of the moisture may remain in your foods without SACHETS AND POTPOURRIS danger of spoilage. Many dried foods will have a leathery consistency, rather like licorice. You can save the fragrance of spring and summer and enjoy whatever sweet 7.

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