• Food Dehydrator 5-Tray White. • Table of ConTenTs The Finer Points of Dehydration.2 Quick Start – Dehydrating Basics. 3 How to Dehydrate and Succeed. 4 Pretreating.. 5 Packing and Storing.7 Rehydrating.7 Hints and Reminders.8 Rotating the Trays. • 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. • • The Ronco Dehydrator is so easy to use.

FOOD DEHYDRATOR: A multi-tier electric food dehydrator that can preserve varieties of food. Produces nutritious food with very simple preparation. No food will spoil and go to waste with this food preserver ONE BUTTON OPERATION: Built with an easy to use one operational button. Choose to dehydrate with just a click. — “The world’s fastest, most even drying dehydrators.”® — Our long history of developing and manufacturing food dehydrators and accessories enables us to bring to you the best in patented drying technology.

The prep work is minimal and the “cooking” is completely hands-free. • Dried foods do not lose nutritional value.

You control the ingredients so you know your snacks will be healthy. • how To suCCeeD aT DehyDraTing The fruits and vegetables you are about to use for dehydration should be fresh and fully ripe.

We also 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. • 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. • 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.

• 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. • 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. • 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.

There should be no visible moisture inside. Fruits tend to dry leathery, and vegetables dry brittle.

The presence of natural juices in foods, especially fruits, will vary. • roTaTing The Trays Rotate trays every 2-4 hours following the diagram below.

We recommend you turn each tray a 1/4 turn every time you rotate for best results. 5 TRAY ROTATION mosT imPorTanT The Food Dehydrator has two vents (adjustable lid vents and base vents) in order to maintain proper circulation while dehydrating. Materialise simplant pro v1104 download free. • Drying Table for fruiTs & VegeTables 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. Rotate your trays every 2-4 hours. • Fruit Preparation Dryness Test 3-5 Tray Brussels Cut sprouts from stalks, cut in half Brittle 24-36 hours Sprouts length wise through stem. Broccoli Trim and cut as usual.

Steam until Brittle 24-36 hours tender - 3 to 5 minutes. Cabbage Trim. Slice into strips 1/8˝ thick.

Leathery 24 hours Carrots Select young tender roots. Steam Leathery 24-36 hours until tender. Cut into slices, shreds, cubes or strips. Cauliflower Separate into flowerets.

Place in Leathery 24-36 hours 2 quarts of water (with 3 table- spoons salt) for 3 minutes. Steam until tender. Brittle 24-36 hours Celery Separate stalks from leaves. Cut stalks into 1/4˝ slices. Leaves dry first, so remove when dry. Flake leaves after drying, for use in soups, stews, etc.

Leathery 24-36 hours Cherries. • Fruit Preparation Dryness Test 3-5 Tray Mushrooms S elect mushrooms with cap Leathery to brittle 24-36 hours curling under-these are young depending on size.