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Victorio Food dehydrator Operating Instructions Manual

Digital control food dehydrator
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Food Dehydrator

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Summary of Contents for Victorio Food dehydrator

  • Page 1 Victorio™ Digital Control Food Dehydrator...
  • Page 2 Copyright © 2008 Victorio Kitchen Products. All Rights Reserved.

  • Page 3: Important Safeguards

    Formica or any surface protected with a heat resistant finish at least be placed beneath this unit. This will serve to protect the surface beneath from heat that can generated by the food dehydrator. SAVE THESE INSTRUCTIONS in a safe place.
  • Page 4 • The use of accessory attachments other than those supplied or recom- mended by the manufacturer may cause hazards and can void your warranty. • Arrange the cord so that it cannot be caught or tripped over. Do not allow cord to hang over edge of table or counter. Keep cord away from hot surfaces.
  • Page 5 Dehydrating food opens a new dimension in preserving fruits, veg- etables and meats to you. Your new food dehydrator will be able to perfectly capture the fresh-picked, in-season flavor and nutrition of almost any food or out of season eating enjoyment. These dried foods can be stored more easily because they are less likely to spoil and they take up less room as well.

  • Page 6: What Is Dehydration

    You will find that drying food is practical and economical as well as easy. It all starts with your state of the art food dehydrator. What is Dehydration? Dehydration refers to a process in which moisture is removed from food, al- lowing the dried food to be stored safely for later use.

  • Page 7: Filling The Drying Trays

    • A small notebook to keep track of times and recipes that work for you as well as those that don’t. Basic Food Preparation Tips To Peel or Not to Peel The peels of fruits and vegetable often contain much of the food’s nutrition- al value.
  • Page 8 Dehydration removes the moisture and will cause the foods to shrink as it dries. This allows you to store the same amount of food in a smaller space, but it also means that the food shrinks during the drying process, smaller pieces can fall through the holes in the drying trays.

  • Page 9: How Long Does It Take To Dehydrate Food

    How long does it take to dehydrate food? It is impossible to give exact drying times because there are so many factors that effect drying time. These factors include: • The moisture content of each food • The thickness or size of the prepared food •...

  • Page 10: Tray Rotation

    General Operating Tips Setting up Your Food Dehydrator Before operating your food dehydrator for the first time please be sure to completely read and understand these instructions. Wash and dry the trays and any other parts which will contact the food.

  • Page 11: Stacking The Trays

    How to Operate your Food Dehydrator Your food dehydrator is simple to use and is designed to make the dehydra- tion process simple and accurate if the instructions are followed. Be sure that you have read the safety tips at the beginning of this manual before proceeding.
  • Page 12 FOOD DEHYDRATOR TEMP TIMER ON/OFF The dehydrator gives the user full control over the temperature in a range of 30-80 degrees C (86-248 degrees F) as well as how long the unit will run using its integral digital timer. Use lower temperatures and shorter times for thinner or smaller pieces of food or for smaller loads of food - such as when drying only a few trays.
  • Page 13 number of hours the dehydrator will operate before automatically turn- ing off. When pressing the button the digital display will cycle from 1 through 72, then restart at ‘1’ again. Individual presses of the button advance the count by one hour. Holding the button down will advance the time more quickly 5.

  • Page 14: Dehydrator Troubleshooting Guide

    Dehydrator Troubleshooting Guide Symptom Possible Cause Possible Remedies No heat & No fan No power to unit 1. Be sure unit is plugged in. 2. Be sure power switch is on. 3. Check that outlet is working. No heat & Fan OK Broken wire in unit Not user repairable.

  • Page 15: Storing Dried Foods

    Over heating Temperature control 1. Temperature in lowest tray not functioning at should be approximately 140 de- proper range grees F with Insufficient or empty trays in place. If temperature varies significantly adjust or return for service Noisy Fan/ Motor foreign matter in fan 1.
  • Page 16 • Vacuum sealing can help to extend storage life by several months. If food has been properly and thoroughly dried. Containers Any container which is clean, airtight and moisture proof is suitable for storage. Heavy, zipper plastic bags or heat sealing cooking bags are excel- lent.
  • Page 17 Just Add Water For chopped or shredded vegetables, and for fruits to be used in cookies, no reconstitution is usually needed. If the pieces are quiet crisp and dry you can try sprinkling with 1 Tablespoon water per 1/2 cup of dried food. For vegetables and fruits to be used in soufflés, pies, quick breads, dough or batters, use 2 parts water to 3 parts (by volume) dried food.

  • Page 18: Fruit Dehydration Tips

    It’s hard to imagine a better tasting, more nutri- tious snack than dried fruit. Dried fruit is naturally sweet, has no preserva- tives and is inexpensive. Your food dehydrator makes drying fruit easy. With all fruits it is best to wash them before beginning. After that, most fruits just need halving, coring, or pitting, and slicing before placing them in the dehydrator.

  • Page 19: Fruit Leather Dehydration Tips

    Fruit Leather Dehydration Tips Sometimes referred to as Fruit Rolls, Fruit strips, or Fruit Jerky, fruit that is pureed and dried in thin sheets becomes a tasty , chewy, candy-like snack we will call fruit leather. You have probably sampled the commercial versions from the market, but once you’ve tasted it made fresh at home with quality fruit, you’ll never go back to the store bought.

  • Page 20: Vegetable Dehydration Tips

    Cinnamon (use Cinnamon sparingly) and Honey Cranberry Orange (cran- berries should be cooked) Vegetable Dehydration Tips Dried vegetables are every bit as flavorful and versatile as dried fruits. With dried vegetable you can make delicious soups, stews, casseroles, and more. Basically, anywhere you would use fresh vegetables you can use dehy- drated vegetables.
  • Page 21 When ready to remove, vegetables should be slightly tender. Spread steamed vegetables on trays and dehydrate. Blanching Blanching is recommended for green beans, cauliflower, broccoli, asparagus, potatoes and peas. Since these vegetables are often used in soups or stew, 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.

  • Page 22: Temperature Conversion Chart

    Temperature Conversion Chart Centigrade Fahrenheit Meats, Fish, and Poultry Dried meats are best when made for upcoming camping and backpack- ing trips. When reconstituted, they yield a tasty meat, somewhat like fresh cooked. Use only very lean meats and cut away as much fat as possible. Meat should be marinated before drying to add flavor and also to tenderize it.

  • Page 23: Dehydration Tips

    Poultry • All poultry MUST be cooked before drying. Steaming or roasting are the best methods. Chicken breast are leaner than dark meat. Fish • A good idea is to steam the fish before dehydrating or if you chose to bake it, preheat your conventional oven to 200 F and bake for 20 min- utes or until fish is flaky.

  • Page 24: Drying Other Items

    16 hours. Unlike other dried meats, jerky should be slightly chewy but not brittle. Common Jerky Marinade IMPORTANT NOTE: Except for jerky, cooking of all meats and fish before drying is required to ensure safety. Do not store dried meats, fish or poultry longer than two months.
  • Page 25 Nuts Shell and rinse with hot water. Spread in a single layer onto trays. After dehydrating, allow nuts to cool before storing. Nuts contain a lot of oil and the oil could cause the nuts to become rancid, so you should freeze them to guarantee freshness.

  • Page 26: Vegetable Preparation Table

    Vegetable Preparation Table Vegetable Preparation Should Be Test Time (hours) Artichokes Cut into 1/3 inch strips. Boil Brittle 6 to 14 about 10 minutes. Asparagus Cut into 1 inch pieces. Tips yield Brittle 6 to 14 better product. Beans Cut and steam blanch until trans- Brittle 8 to 26 lucent.

  • Page 27: Fruit Preparation Table

    Potatoes Slice, dice or cut. Steam blanch 8 Brittle 6 to 18 to 10 inch Rhubarb Remove outer skin and cut into No mois- 8 to 38 1/8 inch lengths ture Spinach Steam blanch until wilted, but not Brittle 6 to 16 soggy Kale etc.

  • Page 28: If Service Is Needed

    FOOD DEHYDRATOR WARRANTY Your Victorio Food Dehydrator is guaranteed for the period of one (1) year from the date of purchase to be free from mechanical defects in material or workmanship. The manufacturer’s obligation hereunder is limited to repair-...

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