Aroma NutriWare NFD-600HD User manual

wwwwww..yyNNuuttrriiWWaarree..ccoomm
DDiiggiittaall FFoooodd DDeehhyyddrraattoorr
Instruction anual
odel # NFD-600HD
www. yNutriWare.com
TM
by
TM

Aroma Housewares Company
warrants this product free from
defects in material and
workmanship for one year from
provable date of purchase in
continental United States.
ithin this warranty period,
Aroma Housewares Company
will repair or replace, at its
option, defective parts at no
charge, provided the product is
returned, freight prepaid with
proof of purchase and U.S.
$6.00 for shipping and handling
charges payable to Aroma
Housewares Company. Before
returning an item, please call
the toll free number below for
return authorization number.
Allow 2-4 weeks for return
shipping.
This warranty does not cover
improper installation, misuse,
abuse or neglect on the part of
the owner. arranty is also
invalid in any case that the
product is taken apart or
serviced by an unauthorized
service station.
This warranty gives you
specific legal rights and which
may vary from state to state
and does not cover areas
outside the United States.
AROMA HOUSEWARES
COMPANY
6469 Flanders Drive
San Diego, California 92121
1-800-276-6286
M-F, 8:30 AM - 5:00 PM, Pacific
Time
www.AromaCo.com
2
27
HOUSEWARES COMPANY
6469 Flanders Drive
San Diego, California 92121
1-800-276-6286
M-F, 8:30 AM - 5:00 PM,
Pacific Time
www.AromaCo.com
LIMITED WARRANTY
Welcome to the NutriWare™Family!
With your new Digital Food Dehydrator you are well on you way to a diet
that is both healthy and easy. Delicious and healthy dried dishes are now
only a few button touches away. Enjoy the great taste of dehydrated
fruits, vegetables, or jerkies without the added chemicals and
preservatives found in many commercially available products. Tasty fruit
and vegetable leathers can now be as fun to make as they are to eat.
Dehydrating is the best way to preserve your food. It is far superior to
canning, as the high temperatures needed to process canned foods can
destroy as much as 65% of its nutritional value, especially vitamin C,
thiamin, and riboflavin.
Liven up your home with your own home-made dried flowers or potpourri.
If there is a baby in your life, make your own baby foods, free of
preservative and additives. If local organic produce is used, you can rest
assured that your baby is getting the best nutrition possible.
If you are a raw foodist, or are even just interested in trying a few
exciting and exotic raw food dishes, the digital controls are ideal to ensure
that your food does not lose any of its valuable enzymes or nutrients.
This isn’t the only product from NutriWare™. If you are truly committed
to leading a healthy lifestyle, NutriWare™is here to help. Take a look at
our website, www.mynutriware.com. There you can browse the
other fine products made by NutriWare™, find and share recipes, tips for
living and eating healthy, and more. Remember with NutriWare™you
always get back what you put in.
Published By:
Aroma Housewares Co.
6469 Flanders Drive
San Diego, CA 92121
U.S.A.
1-800-276-6286
www.AromaCo.com
'2007 Aroma Housewares Company All
rights reserved.

1
46
AARROOAA AANNDD NNUUTTRRIIWWAARREE
FFRRUUIITT LLEEAATTHHEERR IIDDEEAASS
Feel free to experiment with your fruit leather mixes. Find what
combinations taste best to you, use your favorite fruits. Below are a few puree
suggestions to get you started. Use fruit juice concentrates, honey or white
corn syrup for sweeteners.
APPLE-RAISIN: 6 cups chopped apples and ½cup chopped dried grapes
APPLE-RHUBARB: 5 cups chopped apples, 1 cup cooked rhubarb and sweetener
to taste.
APPLE-BERRY: 3 cups chopped apples, 3 cups berries and sweetener to taste.
APRICOT-PLU : 3 cups chopped apricots, 3 cups chopped plums and sweetener
to taste.
APRICOT-BANANA: 5 cups chopped apricots, 1 cup mashed bananas and vanilla
extract to taste.
BANANA-PINEAPPLE: 4 cups mashed bananas, 2 cups chopped pineapple and
sweetener to taste.
BANANA-PEANUT BUTTER: 4 cups mashed bananas, 2 cups crunchy peanut
butter and sweetener to taste.
STRAWBERRY-RHUBARB: 4 cups chopped strawberries, 2 cups chopped cooked
rhubarb and sweetener to taste.
CRANBERRY-APPLE: 3 cups cranberries, 3 cups chopped apples and sweetener
to
taste.
PEACH-PEAR: 3 cups chopped peaches, 3 cups chopped pears, 1 tsp. cinnamon
and sweetener to taste.
CHERRY-APPLE: 4 cups cherries, 2 cups chopped apples, 1 tsp. lemon juice and
sweetener to taste.
GRAPE-APPLE: 2 cups grapes and 4 cups chopped apples.
CARROT-APPLE: 4 cups cooked and mashed carrots, 2 cups chopped apple and
a pinch cinnamon and/or ground ginger.
PARSNIP-SWEET POTATO: 3 cups cooked mashed parsnips, 3 cups cooked
mashed sweet potato, 1 tbs. lemon juice (optional) and 1 tsp. grated fresh
lemon peel (zest).

45
2
IIPPOORRTTAANNTT SSAAFFEEGGUUAARRDDSS
Basic safety precautions should always be followed when using electrical
appliances, including the following:
1. Important: Read all instructions
carefully before first use.
2. Do not touch hot surfaces or allow
them to come into contact with
flammable materials.
3. To protect against shock, do not
immerse the cord, plug, or base of
the dehydrator in water or other
liquids.
4. Close supervision is necessary when
the appliance is used by or near
children.
5. Unplug the dehydrator from the outlet
when not in use and before cleaning.
Allow unit to cool before putting on or
taking off parts and before cleaning
the appliance.
6. Do not operate any appliance with a
damaged cord or plug. If the
appliance malfunctions, or if it has
been damaged in any manner, return
the appliance to an authorized service
facility for repair or replacement.
7. Do not use attachments or
accessories other than those supplied
or recommended by NutriWare or
Aroma Housewares. Incompatible
parts may be hazardous when used
with this unit.
8. Do not allow cord to hang over the
edge of a table or counter. Keep cord
away from hot surfaces.
9. Do not place dehydrator, cord,
shelves, or any other parts on or near
a hot gas or electric burner, or in a
heated oven.
10. To disconnect, turn the control to “ FF”
before removing the plug from the
outlet. Never pull on the cord.
11. perate the dehydrator only in a clean,
dust-free area. Dust and dirt can be
drawn into the dehydrator and may
contaminate the food being dehydrated.
12. Do not place the dehydrator on a towel
or carpet. This will reduce or cut off the
dehydrator’s airflow and can result in
damage to the appliance.
13. Always leave at least one inch of space
around the dehydrator on all sides for
proper ventilation.
14. A short power cord has been provided
to limit the chances of becoming
entangled in or tripping over the cord.
If a longer cord is necessary, an
extension cord, rated at 5 amps or
more, may be used with proper caution.
15. Do not expose any parts of the
dehydrator to temperatures above
180° F.
16. Do not operate near combustible or
pressurized spray cans.
17. Place the dehydrator on a flat, heat-
resistant surface, and use it in a well
ventilated area.
18. Store in a cool, dry place.
SSAAVVEE TTHHEESSEE IINNSSTTRRUUCCTTIIOONNSS
RREECCIIPPEESS
egetable Baby Food
akes 1 cup
Dehydrated fruits and vegetables make wonderful, wholesome baby food.
When you make your own your are able to ensure that your baby get only the
best organic fruits and vegetables. The first step is to make vegetable or fruit
powder: using vegetables or fruits that are very dry and brittle, chop into small
pieces and whirl in a blender until powdery. Store fruit and vegetable powders
in air tight glass jars in a dark, cool area until ready to use.
1 cup hot water, milk, or goat’s milk ⅓cup powdered dried vegetables
Pour hot water or milk over vegetable powder and let stand for 20 minutes.
Pour mixture into a blender container and blend until smooth.
NOTE: All poultry MUST be cooked before drying, to eliminate the possibility
of salmonella. Steaming or roasting are the best methods.
akes approx. ¾lb.
½cup balsamic or red wine vinegar
1 tsp. garlic powder
2 tsp. salt
¾cup pineapple juice
Use lean turkey breast. Remove any bones and visible fat, which can turn
rancid over time. Cut turkey against the grain into long narrow strips about ¼-
inch thick. To make cutting easier, partially freeze the turkey.
ix ingredients together. arinate turkey for 1 to 24 hours in the
refrigerator (depending on how much flavor is desired). Stir mixture
occasionally and make sure all meat is covered. Drain before dehydrating.
Dry turkey in a single layer at 145ºfor 5 to 10 hours, or until it is pliable,
but does not break when bent. Check jerky occasionally and remove any fat
from the surface of the drying meat with a paper towel.
Sweet and Sour Turkey Jerky
½cup brown sugar, packed
¼cup soy sauce
¼tsp. ground ginger
3 lbs. lean turkey, cut into ¼-inch strips

44
1. A short power-supply cord is provided to reduce risk resulting from becoming
entangled in or tripping over a longer cord.
2. Longer extension cords are available and may be used if care is exercised in
their use.
3. If a longer extension cord is used:
a. The marked electrical rating of the extension cord should be at least as
great as the electrical rating of the appliance.
b. The longer cord should be arranged so that it will not drape over the
counter top or tabletop where it can be pulled by children or tripped over
unintentionally.
This appliance has a polarized plug (one blade is wider than the other);
follow the instructions below:
To reduce the risk of electric shock, this plug is intended to fit into a
polarized outlet only one way. If the plug does not fit fully into the outlet,
reverse the plug. If it still does not fit, contact a qualified electrician. Do
not attempt to modify the plug in any way.
3
TThhiiss aapppplliiaannccee iiss ffoorr hhoouusseehhoolldd uussee oonnllyy..
SSHHOORRTT CCOORRDD IINNSSTTRRUUCCTTIIOONNSSRECIPES
PPOOLLAARRIIZZEEDD PPLLUUGG
RREECCIIPPEESS
akes 1½cups
Radishes lose a little color and texture when rehydrated. ixing them with a
marinade, salad dressing or light sauce helps to disguise them.
1½cups rehydrated radishes
Salt, to taste
3 tbs. sugar
3 tbs. balsamic vinegar
1 tbs. light soy sauce
2 tbs. sesame oil
Toasted sesame seeds for garnish (optional)
In a bowl, sprinkle radishes with salt and let stand for 20 minutes. ix
sugar with vinegar, soy sauce and sesame oil, pour over salted radishes and toss
well. Taste and adjust seasonings. Chill. If desired, sprinkle with toasted
sesame seeds just before serving.
Sweet and Sour Radish Salad
akes approx. ¾lb.
This is a spicier take on traditional beef jerky.
6 tbs. vegetable oil
1 cup soy sauce
6 tbs. brown sugar, packed
3 tbs. sherry
Use lean meat, such as flank steak or top round steak. Remove any bones
and visible fat, which can turn rancid over time. Cut meat against the grain into
long narrow strips about ¼-inch thick. To make cutting easier, partially freeze
the meat.
ix ingredients together. arinate meat for 1 to 24 hours in the
refrigerator (depending on how much flavor is desired). Stir mixture
occasionally and make sure all meat is covered. Drain before dehydrating.
Dry meat in a single layer at 145ºfor 5 to 10 hours, or until meat is pliable,
but does not break when bent. Check jerky occasionally and remove any fat
from the surface of the drying meat with a paper towel. The dehydrating
process will “cook” the meat sufficiently to make sure it is safe for eating.
Spicy Beef Jerky
2 tsp. finely minced garlic
¼tsp. ground ginger
Few dashes Tabasco Sauce
3 lbs. lean meat, cut into ¼-inch strips

43
4
Fruit Leather Sheets
ACCESSORIES
Venting Lid
Stackable Trays
Dehydrator Base
On/Off Button
Digital Display
Temperature Button
Timer Button
PPAARRTTSS IIDDRREECCIIPPEESS
Onion Salad Dressing
akes 3 cups
Using this as a base recipe, you can substitute different flavors of vinegar,
such as balsamic or tarragon. This recipe can also be used as a marinade for
meat or poultry.
1 cup rehydrated diced white onions
2 tsp. chopped rehydrated garlic, or 2 cloves fresh garlic, chopped
1½cups olive oil or other oil
2/3 cup white wine vinegar
3 tbs. sugar
1 tsp. dry mustard
1 tsp. salt
Place all ingredients in a blender container and process until thoroughly mixed.
(The NutriWare™Whole Food Blender™will easily blend these or nearly any
other foods. For more information, visit our website at
www.mynutriware.com.) Keep refrigerated until ready to serve. Keeps
refrigerated for 3 to 4 weeks.
Potpourri, Herb and Flower
akes approx. 11 cups
Display your colorful potpourri in beautiful glass dishes. If the potpourri
begins to lose some of its potency, add a few more drops of essential oil.
Essential oils can be found in craft stores, new-age supply and some health and
food stores.
6 cups rose petals
1 cup dried thyme
1 cup dried rosemary
1 cup dried sweet marjoram
1 cup dried lavender
1 cup dried sweet basil
ix all ingredients and store in an airtight jar in a cool, dark area until ready
to use.
6 bay leaves, crushed
1 tbs. allspice berries
2 tbs. dried lemon peel
2 tbs. dried orange peel
1 tsp. anise seeds

42 5
Before First Use
1. Read all instructions and important safeguards.
2. Remove all packaging materials and make sure items are received in good
condition.
3. Tear up all plastic bags as they may pose a risk to children.
4. Wash all trays and accessories in warm, soapy water. Rinse and dry
thoroughly.
5. Wipe down dehydrator base with a damp cloth.
Do not use abrasive cleaners or scouring pads.
Do not immerse the dehydrator base, cord, or plug in water at any
time.
1. Plug the dehydrator into a functioning electrical outlet.
2. Place items to be dehydrated on the stackable trays. Position the pieces so
that they are not touching each other or the other trays. This is because air
needs to flow freely for proper drying.
NOTE:Trays have two height options. Depending on the thickness of the
food that is to be dehydrated set the trays to either “tall” or
“short.”
3. Turn on the dehydrator by pressing the “On/Off” button.
4. Set the desired temperature by pressing the “Temp” button (temperature
ranges between 86-176ºF). Hold button to quickly scroll through, push and
release to toggle slower.
5. Set the desired dehydrating time by pressing the “Timer” button (timer may
be set between 1-72 hours). Hold button down to scroll fast, push and
release to toggle slowly.
6. Allow the Digital Food Dehydrator to run for the time designated by your
recipe.
7. Depending on personal preferences and what is being dried, you may need to
rotate the trays once or twice during the dehydration process.
8. Remove pieces immediately once they are done, and enjoy!
Cooking With Your Dehydrator
UUSSIINNGG YYOOUURR FFOOOODD DDEEHHYYDDRRAATTOORRRECIPES
Temperature
When setting the temperature, it is best to find a happy medium. While higher
temperatures lead to lower drying times, if the heat is too great it may affect
the quality. High temperatures can lead to case hardening, where the outer
portions of your food are dry, but the inside remains moist. Temperatures that
are too low will take a long time to dry, and in doing so use much more
electricity than necessary.
RREECCIIPPEESS
Marinated “Sun-Dried” Tomatoes
akes approx. ¼lb.
Dehydrated plum tomatoes are the next best things to sun-dried tomatoes
and make great marinated tomatoes, which can be used in pasta dishes, salads,
pizzas, omelets or other savory hot dishes.
1 lb. dried plum tomatoes
1 tsp. dried basil
1 tsp. minced garlic
Pepper; to taste
6 juniper berries, or 1 sprig rosemary (optional)
Olive Oil
Pack dried tomatoes, basil, garlic, pepper and juniper berries (if using) in a
large glass jar. Cover with olive oil, seal well and refrigerate for 1 month. When
ready to use, let jar stand at room temperature until olive oil clears and
becomes liquidy. Drain off olive oil and cut tomatoes into strips with scissors or
a knife. You can use the flavored olive oil in salad dressing or to flavor pasta
dishes.
Nectarine Cordial
akes 1½quarts
Cordials are generally served as an after-dinner drink. They make great
home-made gifts.
1 lb. dried nectarines
2 cups sugar
1 cup brandy
3½cups dry white wine
Place all ingredients in a sterilized glass jar and stir until sugar dissolves.
Cover tightly and let stand at room temperature in a dark place for at least 1
week. Swirl mixture occasionally. Remove fruit when it appears to be turning
mushy, usually after about 4 weeks. Strain mixture, discard fruit and transfer
cordial to sterilized decorative bottles. Label bottles clearly.

41
6
Cut It Up
One of the most important factors in successful dehydration is how foods are
sliced. When drying fruits, it helps to dry foods with the same moisture level at
the same time. The thicker the slice, the more moisture it holds. Therefore,
thick slices dehydrate slower than thin slices. While the thickness of your slices
is mostly a personal preference, it helps to attempt to keep all slices as close to
the same thickness as possible to ensure a consistent result.
The skin of many foods naturally protects it. This protective function can
hamper the dehydration process. During dehydration moisture escapes best
from a cut or broken surface, rather than through the tough skin. Therefore,
the bigger the surface area of the cut, the faster the food will dehydrate.
Loading the Drying Trays
When loading food onto the drying trays, it is important to maintain air flow.
Use as much of the surface area as possible, but make sure to keep the food in
a single layer. If some pieces are not fully dehydrated, it may be because they
were covered by other pieces of food.
Smaller pieces of food my shrink to the point of falling through the holes in the
drying trays. To prevent this, it is best to use the fruit leather trays for smaller
pieces.
UUSSIINNGG YYOOUURR FFOOOODD DDEEHHYYDDRRAATTOORR
Drying Time
It is difficult to give an exact drying time due to the numerous factors that come into
play. Such as:
• The moisture content of each food
• The thickness or size of food
• The humidity and temperature in the room where the dehydrator is
operating
• The density of the food
The food that is being dehydrated affects drying time as well. For instance, the age of
the food, where and how the food was grown, how it has been stored, and more all
are factors in dehydrating time. For hints look at the dehydrating guide, beginning on
page 15.
PPRREEPPAARRAATTIIOONN TTIIPPSS
Herb-Flavored Fish Jerky
RREECCIIPPEESS
NOTE: All fish MUST be cooked before drying. Steaming or roasting are the
best methods.
akes approx. 2 lbs.
Don’t let the high amount of salt in these recipes scare you. It is necessary
to properly preserve the fish or “cure” it and to achieve the proper texture
when dried.
2 tbs. salt
1 tsp. dried celery flakes
¼cup dried parsley flakes
½tsp. crushed dried bay leaf
1 tsp. pepper
Use only very fresh and lean fish fillets. Fish high in oil, such as salmon or
smelt, do not dry as well.
Soak fish in salt brine solution for 30 minutes. Remove and rinse with cold
water; drain.
ix salt with other dry ingredients. Rub fish strips with white wine and
sprinkle with salt mixture. Refrigerate for 6 hours.
Place cured fish on drying trays in a single layer. Dry at 145ºfor 12 to 14
hours, or until pliable, but not crumbly.
¼tsp. dried thyme
2 tsp. onion powder
¼cup dry white wine
4 lbs. lean fish fillets, cut into ¼-inch
strips
Lemon Tahini Dressing
akes 2½cups
This is a great way to use several different varieties of dehydrated
vegetables. Use this dressing on salads or as a sauce for whole grains, such as
brown rice.
1 cup vegetable oil
¼cup lemon juice, or more to taste
¼cup tamari or soy sauce
¼cup rehydrated onion
Blend all ingredients with a blender or food processor until smooth. (The
NutriWare™Whole Food Blender™will easily blend these or nearly any other
foods. For more information, visit our website at www.mynutriware.com.)
Taste and add more lemon juice if desired. Store in a covered jar in the
refrigerator. Keeps for about 2 weeks.
¼cup chopped rehydrated green bell
pepper
¼cup chopped rehydrated celery
½cup toasted sesame tahini

40 7
RECIPES
PPRREEPPAARRAATTIIOONN TTIIPPSS
Some foods, such as very ripe tomatoes, citrus, or sugared fruits, may drip. If
too much liquid drips into the bottom of the unit, it may cause damage.
Additionally, the dripping from trays above may alter the flavor of the foods
below. To lessen dripping, before placing the trays into the dehydrator, tap
them firmly downward on a towel to remove excess moisture from the foods.
To catch any remaining dripping during drying, use one fruit leather sheet on
each tray. Alternate which side the sheet is on for each tray, so air flow is not
restricted.
Preventing Dripping
RREECCIIPPEESS
PPRREETTRREEAATTEENNTT
With many foods it is necessary to pretreat them prior to dehydration.
Pretreatment will help foods maintain their color, texture, and flavor. See below
for the methods of pretreatment that will be recommended in the dehydration
guide beginning on page XX.
Ascorbic Acid
Ascorbic acid is used for fruits that tend to turn brown when exposed to air.
Otherwise known as powdered vitamin C, use 3 tablespoons ascorbic acid
powder per quart of water to make an ascorbic acid solution. Slice the fruit
directly into the solution, let stand for 2 minutes, drain well and place on trays
to dry.
Citric Acid
Citric acid is also used to prevent the browning of fruits, it can add fresh flavor
to the dried product. You can use either lemon juice or pineapple juice to
create a citric acid bath. Slice the fruit directly into the juice and let stand in
the undiluted juice for 2 minutes. Drain fruit well and place on trays to dry.
Fruit and Nut Treats
akes 24 bars
Feel free to experiment with different fruits in this recipe, find what
combination you like best.
1½cups mixed nuts, toasted
½cup dried watermelon
½cup chopped dried dates
½cup mixed dried green and red grapes
¼cup chopped dried apples
1 tsp. lemon juice
1-2 tbs. dark rum
Confectioners’ sugar or shredded coconut for coating
ix toasted nuts and chopped fruit in a large bowl. Add lemon juice and
enough rum to hold mixture together. Form into small log-shaped pieces and roll
in confectioners’ sugar or coconut until covered. Air dry for at least 24 hours
before eating.
Dried Fruit Trail Mix
akes 3 cups
Everyone likes trail mix. Don’t limit yourself to this combination of fruit.
Try at least one different fruit each time - the variations are endless.
½cup chopped dried cantaloupe
½cup dried banana slices
½cup shredded coconut
½cup mixed dried red and green
grapes
Toss all ingredients together and store in an airtight container.
½cup chopped dried dates
¼cup chopped dried apricots, peaches,
or pears
1 cup mixed nuts, toasted (optional)

839
DDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
Zucchini
PREPARATION: Wash, trim, cut into ¼-inch slices or grate.
PRETREATMENT: Not necessary.
DEHYDRATE: Dry at 100ºfor approximately 12 hours, until brittle.
REHYDRATE: Soak in hot water for 30 minutes; drain.
NOTE
•Dried zucchini is great for baked goods, such as breads or cakes.
•Dried sliced zucchini works well in casserole dishes.
•Dried sliced zucchini can be seasoned before drying and used as chips
for snacking.
PPRREETTRREEAATTEENNTT
Steam-Blanching
Steam-blanching is ideal for most vegetables, since it keeps their internal
temperature low, thus retaining more vitamins and enzymes. It also helps retain
more of the vegetable’s natural color. Place vegetables in a steamer basket
(The NutriWare™Stainless Steel Rice Cooker is excellent at steaming vegetables
and more. For further information on it, and other products, visit our website at
www.mynutriware.com.) After steaming, immediately chill the vegetables
under cold running water, drain thoroughly and place on trays to dry.
Water-Blanching
Water-blanching is quicker than steam-blanching, but more nutrients will be
leached out in the water. Place the prepared produce in boiling water and
measure the time from when the water resumes boiling. Boil for the
recommended time, chill under cold running water, drain thoroughly and place on
trays to dry.
Syrup-Blanching
Use syrup-blanching to retain color and add flavor to dried fruits that are
intended for rehydrating. Combine 1 cup sugar, 1 cup corn syrup, 2 cups water
and 1 tsp. ascorbic acid powder in a heavy saucepan. Bring ingredients to a boil
and add prepared fruit. Reduce heat to low and simmer for 5 to 10 minutes,
depending on the variety and thickness of the fruit. Syrup-blanched fruit takes
longer to dehydrate.
Checking
Checking is used for fruits that have a natural protective coating, such as
grapes, blueberries, cherries, cranberries and plums, to make their skins more
porous and allow moisture to escape. Checking helps the fruit dry considerably
faster, which reduces nutrient loss. Drop fruits into boiling water until the skins
burst slightly, about 2 minutes. Drain fruit well and place on trays to dry.
RREECCIIPPEESS
Date Sugar
akes 2 cups
Date sugar is sold in health food stores as an alternative to refined sugar. It
is substituted in recipes as a sweetener, but cannot be used as a substitute in
baking recipes where the sugar and butter are creamed, as it will not produce
the proper texture. ix date sugar with cream cheese as a spread for tea
breads.
1 lb. dried dates
Cut or chop dried dates and grind into fine pieces with a food processor,
food mill, or blender. (The NutriWare™Whole Food Blender™will easily grind
these dates or nearly any other food. For more information, visit our website at
www.mynutriware.com.) Spread on drying trays and dehydrate at 100ºfor 3
to 4 hours, until dry and not sticky. Grind into a fine powder with an electric
coffee mill.

9
38
DDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
Tomatoes
PREPARATION: Wash and remove stems. For beefsteak tomatoes, cut into ½-
inch slices. For plum tomatoes, slice in half lengthwise. Remove seeds if
desired.
PRETREATMENT: Not necessary.
DEHYDRATE: Dry beefsteak tomatoes at 100ºfor approximately 24 hours, until
crisp. Place plum tomatoes cut-side down on tray and dry at 100ºfor 72 hours,
until crisp.
REHYDRATE: Soak beefsteak tomatoes in cold water for 15 minutes; drain.
Soak plum tomatoes in cold water for 30 minutes; drain.
NOTE
•Dried beefsteak tomatoes work well in sauces, stews and casseroles.
•Dried plum tomatoes are great for marinating and using in pasta
dishes, salads or casseroles.
Watermelon
PREPARATION: Remove rind and seeds. Cut flesh into ¼-inch slices.
PRETREATMENT: Not necessary.
DEHYDRATE: Dry at 100ºfor approximately 33 hours, until pliable.
REHYDRATE: Soak in cold water for 1 hour; drain. Watermelon tends to be
mushy when rehydrated.
LEATHER: Not recommended for leather.
NOTE
•Dried watermelon is best used as a snack food.
PPRREETTRREEAATTEENNTT
Cooking
Some vegetables, such as beets, should be completely cooked before being
dehydrated. It is also possible to dehydrate cooked prepared foods, such as
roasted meats and poultry, soups, stews, sauces and even cooked canned
foods.
Marinating
arinating is used when drying meats and poultry. It adds flavor to the final
product, and the salt in the marinade helps to preserve the food.
Brining and Curing
Brining and curing are used when making fish jerky. The fish is first soaked in
salt-brine solution ( 1 cup salt to 2 quarts cold water) and is then rubbed with a
cure mixture and marinated. The salt in both the brine and the cure helps to
draw the moisture from the fish and acts as a “cooking” agent. The curing step
also adds flavor to the final product.

37
DDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
Spinach
PREPARATION: Wash well and remove stems.
PRETREATMENT: Not necessary.
DEHYDRATE: Dry at 100º10 to 12 hours, until brittle.
REHYDRATE: Soak in hot water for 15 minutes; drain. Adding a little lemon juice
to the soaking water can freshen the flavor.
NOTE
•Always squeeze spinach dry before using in recipes.
Strawberries
PREPARATION: Wash, hull and cut into ¼-inch slices.
PRETREATMENT: Not necessary.
DEHYDRATE: Dry at 100ºapproximately 30 hours, until leathery.
REHYDRATE: Soak in hot water for 15 minutes; drain. Strawberries will become
mushy if left to soak for too long. Dried strawberries can be added directly to
recipes without rehydrating unless the recipe calls for mashed fruit..
LEATHER: Excellent for leather, alone or mixed with other fruit purees.
NOTE
•Use dried strawberries for snacks, in cereals, such as granola, and in
dairy products such as ice cream, milk shakes and yogurt.
10
FFRRUUIITT LLEEAATTHHEERRSS
Fruit leathers are the rare treat that is not only delicious and fun to eat, but
nutritious too. You may have also heard of them referred to as fruit rolls, fruit
strips, or fruit jerky. Fruit leathers are fruit that has been pureed and dried in
thin sheets to become a tasty, chewy, candy-like snack. When it is made at
home, you can eliminate all the preservative and chemicals typically found in
commercial varieties.
aking fruit leather is easy with the Digital Food Dehydrator. Start by
thoroughly washing the fruit in cold water and removing any stems or leaves
left on the fruit. Remove the peel, skin, pits, and seeds as well. Puree the fruit
or fruit combination of your choice, adding just enough liquid to the blender to
make a smooth, thick puree.
Create the puree to your tastes. If the puree tastes good, then the fruit
leather will undoubtedly taste even better! However, it is important not to
make the puree too sweet, since when the leather dries, the flavors and
sweetness will concentrate.
It is best to use the fruit leather sheets provided with your dehydrator. If none
are available, it is possible to use plastic wrap in its place. However, to maintain
adequate air circulation it is important to only cover half of each drying tray and
to leave the center hole uncovered. If using more than one tray, place the
plastic on alternating halves of each tray. Remember that the trays only go in
one way, so stack the trays properly on the counter before lining them to
assure proper placement of the plastic wrap.
When drying sticky purees, such as bananas, spray a small amount of non-stick
spray on the fruit leather sheet or plastic wrap. After all fruit leather sheets
are filled, stack the drying trays atop the base. Dehydrate until the fruit puree
is a pliable dried texture. It should easily peel off of the fruit leather sheets. If
you are not planning on eating them right away, they are best stored in plastic
wrap at room temperature.
Spices, chopped nuts, or coconut may be added to the puree for extra flavor.
To further enhance the flavor, you may puree several types of fruit together.
Feel free to experiment with any combinations you feel may go well together.
See our recommended fruit leather recipes on page 46.

11
eggie Chips
A delicious option with dehydrated vegetables is veggie chips. Veggie chips
have the great crunchy texture of chips, with all the nutritional benefits of
vegetables. Cucumber, eggplant, zucchini, or parsnips are ideal for chips.
There is no need to peel. Simply cut them into very thin slices (about ⅛inch
thick). If the chips will need to be stored longer than five months, it is
necessary to steam them prior to drying for 3 to 4 minutes. Sprinkle them
lightly with salt or seasoning before drying as desired for extra flavor. Dry until
very brittle.
egetable Powders
Vegetable powders can be used to make juices, soups, chip dips, salad
dressings, and even baby foods. Simply puree the vegetables and dry them into
leathers. Dehydrate until very brittle, then immediately blend them into a
powder with an electric blender (The NutriWare™Whole Foods Blender™is an
excellent tool for creating powders and for any other blending needs. For more
information visit our website at www.mynutriware.com).
EEAATT,, FFIISSHH,, AANNDD PPOOUULLTTRRYY TTIIPPSS
Important Note: All meat and fish, except beef jerky, must be cooked prior to
drying to ensure safety. Do not store dried meat, fish, or poultry longer than
two months.
Dried meats are perfect for camping and backpacking, to preserve game, or
even as a delicious everyday snack.
It is important to use only very lean meats and to cut away as much fat as
possible. eat should be marinated before drying to add flavor and to
tenderize. The marinade should contain salt as well, since it will help to extract
water from the meat and to preserve it. However, no oil should be used. ost
marinades contain some sort of acid (like tomato sauce or vinegar) because the
acid breaks down fibers to help tenderize the meat.
Slicing meat while partially frozen will also make it easier, especially for very thin
slices. A food processor or specialized meat slicer can be very helpful, or simply
ask the butcher at your local store to slice it for you.
36
DDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
Radishes
PREPARATION: Wash, trim and cut into ¼-inch slices.
PRETREATMENT: Not necessary.
DEHYDRATE: Dry at 100ºapproximately 15 hours, until crisp.
REHYDRATE: Soak in cold water for 30 minutes, drain.
NOTE
•Dried radishes add spiciness to cooked dishes.
•Toss dried radishes into salads for spiciness and crunch.
•ix rehydrated radishes into cream cheese as a dip for crudités.
Rhubarb
PREPARATION: Wash, trim and slice stalks into 1-inch pieces. Do not use the
leaves as they are poisonous.
PRETREATMENT: Optional. To guarantee tenderness, steam-blanch rhubarb for
1 to 2 minutes; drain.
DEHYDRATE: Dry at 100ºapproximately 12 hours, until crisp.
REHYDRATE: Soak in cold water for 1 hour; drain. If using as a filling or sauce,
place in a saucepan, cover with hot water and simmer until just tender.
LEATHER: Because rhubarb is very tart, it should be mixed with other sweet
fruit purees, such as strawberries or apples.
NOTE
•Rhubarb has a tendency to lose color after drying, but also tends to
be less tart.
VVEEGGEETTAABBLLEE TTIIPPSS

12 35
EEAATT,, FFIISSHH,, AANNDD PPOOUULLTTRRYY TTIIPPSS
When drying meat for stews or soups, do not forget that the meat must be
cooked prior to drying to prevent diseases such as e.coli and salmonella. After
cooking, cut the meat into small cubes and place it in the dehydrator. Dry until
all moisture has been removed. When you are ready to make your stew, simply
re-hydrate the meat by soaking it in water or broth approximately 1-½hours,
or until tender.
Beef
Choose lean cuts. Beef flank steak, rounds, or rumps are better choices than
chucks or ribs.
Poultry
All poultry MUST be cooked before drying. Steaming or roasting are the best
methods. Chicken breasts are leaner than dark meat, and thus better
candidates for dehydration.
Fish
Steaming fish prior to dehydration is the best preparation method. If you
choose to bake it, pre-heat your oven to 200ºF and bake for approximately 20
minutes or until fish is flaky. Sole and flounder are excellent choices for
dehydration, but nearly any fish will do.
Flowers
The flowers should be picked after the dew has dried and before the evening
dampness begins. Flowers should be dried as quickly and as soon as possible
after picking. Discard any damaged or brown leaves. Place in trays without
overlapping. Drying times will vary widely depending on the size and type of
flower. Drying time may vary between 2 and 36 hours.
Herbs
Rinse and shake off excess water, then pat dry. Remove dead or discolored
leaves. If using seed, pick when pods have changed color. All herbs should be
left on the stem, do not remove the stems before or after dehydration.
Spread herbs loosely on the drying tray. Dehydration time will vary according
to the size and type of herb. Time may vary between 2and 6 hours.
DDRRYYIINNGG OOTTHHEERR IITTEESS
DDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
Plums
PREPARATION: Rinse, halve and remove pits. Flatten plum halves by pressing
them between your hands. Or, cut halves into ¼-inch slices.
PRETREATMENT: Not necessary.
DEHYDRATE: Dry halved plums at 100ºfor approximately 72 hours. Dry sliced
plums at 100ºfor 30 to 35 hours. Dried plums (prunes) should be leathery
with no pockets of moisture.
REHYDRATE: Optional. Soak in cold water for 2 hours; drain. Or, soak in hot
water or fruit juice for 10 minutes; drain. You can also steam prunes for 5
minutes; drain.
LEATHER: Dried plums (prunes) work well for leather, but you may wish to mix
them with other fruit purees because of their laxative effect.
NOTE
•Dehydrating 2½lbs. fresh plums yields about 1 lb. dried prunes.
•Use dried plums in both sweet and savory dishes.
Potatoes
PREPARATION: Scrub, peel and rinse. Dice, grate or cut into ¼-inch slices.
PRETREATMENT: Ascorbic acid or citric acid. Soak in ascorbic acid solution or
lemon juice for 5 minutes; drain.
DEHYDRATE: Dry at 100ºapproximately 8 hours, until crisp.
REHYDRATE: Soak in cold water for 30 minutes; drain and pat dry.
NOTE
•Without pretreatment, potatoes will turn black.
•Dried potatoes are great for layered potato dishes, such as scalloped
potatoes, or added to casserole dishes.
•To easily convert recipes that call for potatoes by the pound, weigh
the potatoes before dehydration and note the original weight on the
storage container.

34 13
DDRRYYIINNGG OOTTHHEERR IITTEESSRECIPES
Nuts
Shell and rinse with hot water. Spread in a single layer onto the trays. After
dehydration, allow nuts to cool before storing them. Nuts contain a lot of oil,
which may cause the nuts to become rancid. Freezing them will help to
guarantee their freshness. When you are ready to use the nuts, simply bring
them back to room temperature. Depending on the size and type of nut,
dehydration time will vary between 18 and 26 hours.
SSTTOORRAAGGEE
Once food is dried, it is important to store it properly. By adhering to the
following storage techniques, your food will stay fresh and ready to use for
months.
General Storage Tips
• Wait until food is ool before storing.
• Heat and light will ause food to deteriorate. Keep food in a dry, ool, and dark
pla e. The ideal storage temperature is 60ºF.
• Remove as mu h air as possible from storage ontainers and lose tightly. Make
sure to use air-tight ontainers.
• Never store food dire tly in metal ontainers.
• Che k on your dehydrated food periodi ally for moisture to ensure it remains
dehydrated and that the ontainer is working.
• For best quality, dried fruits and vegetables should not be kept more than 1 year.
• Dried meats, game, poultry, and fish should be stored for no more than 3 months if
refrigerated, no more than 1 year in the freezer.
• Va uum sealing an help to extend storage life by several months, if food has been
properly and thoroughly dried.
Pasta
The Digital Food Dehydrator is ideal for home made pasta. Simply place your
fresh made pasta onto the drying trays in single layers. Let dry for 2 to 4
hours, and it will be ready to pack for storage.
Recrisping
No need to throw out stale crackers, chips, cookies, or cereal now. Save
money and cut down on your waste by simply recrisping your stale food. Fill
your drying trays with single layers and let dry for 1 hour and your food will be
good as new.
DDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
Peppers (Green or Red Bell)
PREPARATION: Wash, remove seeds and ribs, dice or cut into ¼-inch slices.
PRETREATMENT: Not necessary.
DEHYDRATE: Dry at 100ºfor approximately 24 hours, until brittle.
REHYDRATE: Soak in hot water for at least 20 minutes; drain.
NOTE
•Dried bell peppers work well in cooked savory dishes, such as soups,
stews or casseroles.
•Add dried bell peppers to tossed salads for extra crunch.
Pineapple
PREPARATION: Wash, peel, core and cut into ½-inch slices.
PRETREATMENT: Not necessary.
DEHYDRATE: Dry at 100ºfor approximately 72 hours, until leathery but not
sticky. Drying time can very greatly depending on the size of the slices.
REHYDRATE: Soak in hot water for 15 minutes; drain.
LEATHER: Excellent for leathers.
NOTE
•Dried pineapple is most often used in its dried state. It’s great in
baked goods and candies, or as a snack.
•It is important to remember not to use fresh or rehydrated pineapple
in gelatin recipes because the acid in the pineapple will prevent the
gelatin from setting.

33
14
RE-HYDRATION
Dehydration is the process of removing moisture. It is not a permanent
process, however. Any dehydrated food may be rehydrated back to its natural
state. Although some dried foods, such as fruit, are excellent in their
dehydrated state, you may want to rehydrate some of your dried foods before
eating them. For specific rehydration tips, see the dehydration guide beginning
on page 15.
Just Add Water
For chopped or shredded vegetables, and for fruits to be used in cookies, no
rehydration is usually needed. If pieces are too crisp and dry, you may try
sprinkling 1 tbs. of water per 1/2 cup of dried food.
For vegetables and fruits to be used in souffles, pies, quick breads, doughs, or
batters use 2 parts water to 3 parts (by volume) dried food.
For vegetables and fruits which will be cooked in a liquid, such as vegetable
side dishes, fruit toppings, or compotes, use 1 to 1-1/2 parts water for every
1 part dried food. Extra liquid may be required for proper cooking.
Re-Hydration Time
• Chopped and shredded foods re-hydrate qui kly. Generally, only 15 to 30 minutes is
suffi ient soaking time.
• Larger vegetable or fruit sli es and meat ubes an be re-hydrated overnight in
water left in the refrigerator. If time does not allow for that, they may be pla ed in
boiling water for 2 to 3 hours.
Re-Hydration Hints
• If you drain rehydrated foods, save the liquid. The remaining liquid has great
nutritional value. You may freeze it for later use in soups, leathers, pies, or ompotes.
• There is no need to rehydrate ahead of time when making soups. Dried vegetables
an be added dire tly to the soup about one hour before serving.
• Do not add spi es, salt, bouillon ubes, or tomato produ ts until foods are ompletely
rehydrated. These items may onsiderably hinder rehydration.
• Some foods take longer to rehydrate than others. Carrots and beans require more
time than green peas or potatoes. Basi ally, foods that take longer to dehydrate will
also take longer to rehydrate.
• Try not to use more liquid than ne essary for rehydration. Nutrients may be drained
away with the ex ess water. Pla e dehydrated food in a ontainer and use just
enough water to over the food. Add more water later as needed to repla e what the
food has absorbed.
Steaming
A fast and effective way of rehydrating is to use steaming, specifically an
electric steamer. The NutriWare™Stainless Steel Rice Cooker is ideal for this.
With its 100% stainless steel cooking bowl, your food will only come into
contact with safe, non-toxic materials. Cover food with water and set the
steamer to cook. The hot water and circulating steam will have food back to
its original state in no time.
RREEHHYYDDRRAATTIIOONNDDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
Pears
PREPARATION: Peel, core and cut into ¼-inch slices.
PRETREATMENT: Ascorbic acid. Soak in solution for 2 to 3 minutes; drain.
DEHYDRATE: Dry at 100ºfor approximately 10 hours, until pliable.
REHYDRATE: Soak in cold water for 20 minutes; drain.
LEATHER: Excellent for leather. Add 1 tsp. ascorbic acid for every 3 pears.
Pear leather will have a brown color, but the flavor is excellent.
NOTE
•Dried pears are great for snacks, or in baked products, cereal, trail mix
and chutney.
Peas
PREPARATION: Shell.
PRETREATMENT: Steam-blanch for 3 minutes; drain.
DEHYDRATE: Dry at 100ºfor approximately 12 hours, until shriveled and brittle.
REHYDRATE: Soak in hot water for 30 minutes; drain.
NOTE
•Peas are good mixed into hot savory dishes like stews, soups and
casseroles.

15
32
DDEEHHYYDDRRAATTIINNGG TTEERRIINNOOLLOOGGYY
Depending on the type of food used, the results of dehydration will vary. Here
is a list of the terminology that will be used in the following dehydrating guide.
CRISP: The food breaks easily when bent. Test foods for crispness when they
have fully cooled; warm dried foods may not be crisp even when fully dried.
Dehydrate apples, bananas, green beans, cabbage, celery, citrus fruits, corn,
garlic, leeks, mushrooms, potatoes, radishes, rhubarb, tomatoes, croutons and
cooked meats until crisp.
BRITTLE: The food crumbles easily into smaller pieces. Test foods for
brittleness when fully cooked. Dehydrate artichokes, asparagus, avocados,
beets, berries, broccoli, Brussels sprouts, carrots, ginger, onions, parsnips, peas,
peppers, zucchini, prepared foods, herbs and nuts until brittle.
LEATHERY: The food is shriveled and bendable, but will not crack or crumble.
Dehydrate blueberries, cherries, cranberries, dates, eggplant, grapes, pineapple,
plums and strawberries until leather.
PLIABLE: The food is soft and easy to fold; it will not break when bent.
Dehydrate apricots, cantaloupe, kiwi fruit, mangoes, nectarines, papayas,
peaches, pears, watermelon, and meat, poultry or fish jerky until pliable.
DDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
Parsnips
PREPARATION: Wash, peel and cut into ¼-inch slices or shred.
PRETREATMENT: Steam-blanch for 4 minutes; drain.
DEHYDRATE: Dry sliced parsnips at 100ºfor 16 to 18 hours, until brittle; dry
shredded parsnips for 10 to 12 hours.
REHYDRATE: Soak in hot water for 1 hour; drain.
NOTE
•Parsnips are wonderful mashed, or added to cream sauces, stews and
casseroles.
Peaches
PREPARATION: Wash, dip into boiling water for 30 to 60 seconds and plunge
into cold water. Remove skins. Halve peeled peaches, remove pits and cut into
¼-inch slices.
PRETREATMENT: Ascorbic acid. Soak in solution for 2 to 3 minutes; drain.
DEHYDRATE: Dry at 100ºfor approximately 30 hours, until pliable.
REHYDRATE: Soak in cold water for 1 hour, or in hot water for 15 minutes;
drain.
LEATHER: Excellent for leather. Reduce drying time to approximately 14 hours.
NOTE
•Dried peaches are good for baked goods, such as pies and cobblers.
•Try dried peaches in chutney, cereal, trail mix, ice cream, frozen
yogurt and sorbet.
DDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
The following guide and recipes are excerpts from The Dehydrator Cookbook by
Joanna White and appear courtesy of Bristol Publishing. Visit their website at
www.aljdklasdfj.com for more information, to order this book, or to view their
other fine cooking publications.
NOTE: The temperature listed in each of these guides and recipes is in
Fahrenheit.

31
16
DDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
Apples
PREPARATION: Wash, peel (if desired), core and cut into ¼-inch slices or chop.
Peels contain a lot of nutrients, but have a tendency to make fruit tougher and
take longer to dehydrate.
PRETREATMENT: Ascorbic acid. Soak in solution for 2 to 3 minutes; drain.
DEHYDRATE: Dry sliced apples at 100ºfor about 6 to 8 hours, until slightly
crispy; dry chopped apples for 5 to 6 hours.
REHYDRATE: Soak in hot water for approximately 10 to 15 minutes; drain.
LEATHER: Excellent for leather. If desired, add about ¼sp. cinnamon, nutmeg,
allspice, ginger, or cloves to each quart of apple puree. Naturally sweet apple
puree can be mixed with more tart fruit purees as well.
Apricots
PREPARATION: Wash, halve and remove pits.
PRETREATMENT: Optional. There is no noticeable difference when treated with
ascorbic acid. However, for better color and flavor if planning to rehydrate,
syrup-blanch the apricots.
DEHYDRATE: Place apricots cut-side down on drying trays. Dry at 100ºfor
about 48 hours for untreated apricots and 60 hours for syrup-blanched
apricots, until pliable with no pockets of moisture.
REHYDRATE: For cooking, soak in hot water for 15 minutes. For baking,
apricots can be used dried.
LEATHER: Excellent for making leathers.
NOTE
• Snipping with scissors is the best method for cutting dried apricots.
• Label the storage container with the original weight of the apricots for ease
in using for recipes.
DDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
Onions
PREPARATION: Remove papery shell, dice or cut into ¼-inch slices.
PRETREATMENT: Not necessary.
DEHYDRATE: Dry at 100ºfor approximately 20 hours, until brittle.
REHYDRATE: Soak in hot water for 15 minutes; drain. It is not necessary to
rehydrate dried onions before adding to soups or stews.
NOTE
•Add dried onions to hot savory dishes.
•Be aware that dehydrating onions will make the house smell strongly.
•To make onion flakes or powder, place dried onions in a blender,
grinder or food mill and process until ground to desired size.
•To make onion salt, mix equal parts salt with finely ground onion
powder.
Papayas
PREPARATION: Peel, halve, remove seeds and cut into ¼-inch slices.
PRETREATMENT: Not necessary.
DEHYDRATE: Dry at 100ºfor approximately 20 hours, until pliable.
REHYDRATE: Soak in cold water for 1 hour; drain.
LEATHER: Excellent for leathers, especially when combined with other fruit
purees.
NOTE
•Dried papaya is good for snacking, but tends to be mushy when
rehydrated.
•Dried papaya is delicious in sorbets and frozen yogurts.

17
30
DDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
Artichokes
PREPARATION: Wash, remove leaves, remove and discard the fuzzy chokes and
cut the hearts into quarters.
PRETREATMENT: Steam-blanch for 4 minutes; drain.
DEHYDRATE: Dry at 100ºfor approximately 18 hours, until brittle.
REHYDRATE: Soak in boiling water for 15 minutes, adding a little lemon juice to
help retain the color; drain well.
NOTE
• Canned artichoke hearts dry beautifully.
• Dried artichoke hearts are good marinated or in appetizer dips.
• Artichokes are good for you, so don’t neglect them in your diet.
PREPARATION: Wash and remove tough ends.
PRETREATMENT: Steam-blanch for 3 minutes; drain.
DEHYDRATE: Dry at 100ºfor 35 to 40 hours, depending on the size of the
stalks, until very dry and brittle.
REHYDRATE: Soak in hot water for 30 minutes; drain. Stalks tend to remain
slightly tough.
NOTE
• Asparagus has a very high water content, so it requires a long drying
time. ake sure asparagus is very dry and brittle before storing to
avoid mold.
• Dried asparagus is best used in recipes that require mashed asparagus.
Or you can cut it into pieces and mix it into a casserole dish.
Asparagus
DDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
Mushrooms
PREPARATION: Rinse quickly and cut into ¼-inch slices. ushrooms absorb
water like a sponge, so work quickly.
PRETREATMENT: Not necessary.
DEHYDRATE: Dry at 100ºfor approximately 18 hours, until crisp.
REHYDRATE: Soak in cold water for 30 minutes; drain. It is not necessary to
rehydrate dried mushrooms before adding to soups or stews.
NOTE
• Dried mushrooms are excellent in spaghetti sauces, creamed dishes, and all
types of savory casseroles and stuffings.
• Save precious time by indicating the weight of the mushrooms before
dehydrating on the storage container of dried mushrooms.
Nectarines
PREPARATION: Peel, remove pit and cut into ¼-inch slices.
PRETREATMENT: Ascorbic acid. Soak in solution for 2 minutes; drain.
DEHYDRATE: Dry at 100ºfor approximately 30 hours, until pliable.
REHYDRATE: Soak in hot water for 10 minutes; drain. Nectarines tend to lose
flavor and color when rehydrated.
LEATHER: Excellent for leathers.
NOTE
• Dried nectarines work well for baked goods, infusions, and snacks.

29
18
DDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
PREPARATION: Peel, remove pit and cut into ¼-inch slices.
PRETREATMENT: Ascorbic acid. Soak in solution for about 5 minutes; drain.
DEHYDRATE: Dry at 100ºfor approximately 60 hours, until brittle.
REHYDRATE: Soak in hot water for 15 minutes; drain.
NOTE
• Because of its high oil content, avocados take a long time to
dehydrate.
• Even with the ascorbic acid bath, avocados will turn a little brown.
• Use dehydrated avocados in recipes that call for mashed avocados,
such as baked goods.
Avocados
Bananas
PREPARATION: Peel and cut into ¼-inch slices. Avoid overripe bananas.
PRETREATMENT: Ascorbic acid. Soak in solution for 2 to 3 minutes; drain.
DEHYDRATE: Dry at 100ºfor approximately 55 hours, until crisp.
REHYDRATE: Soak in hot water for 10 minutes; drain. About 1 cup of tightly
packed dried bananas will rehydrate to 2 cups.
LEATHER: Excellent for leathers, but they can be a little too sweet. Add a little
ascorbic acid to prevent discoloration. Add bananas to less sweet fruit purees
to achieve a nice flavor balance.
NOTE
• Dried bananas are great as a snack or used in trail mixes or cereals.
• Rehydrated bananas
DDEEHHYYDDRRAATTIINNGG GGUUIIDDEE
Leeks
PREPARATION: Remove the tough top part of leeks. Cut stalks in half length-
wise and rinse under running cold water to remove all dirt that is lodged
between the layers. Cut crosswise into ¼-inch slices.
PRETREATMENT: Not necessary.
DEHYDRATE: Dry at 100ºfor approximately 18 hours, until crisp.
REHYDRATE: Soak in hot water for 30 minutes; drain. Dried leeks do not need
to be rehydrated before adding to soups or stews.
NOTE
• Dried leeks work well in cooked savory dishes like casseroles, soups,
and stews.
Mangoes
PREPARATION: Peel, remove seed and cut into ¼-inch slices.
PRETREATMENT: Not necessary.
DEHYDRATE: Dry at 100ºfor approximately 20 hours, until pliable.
REHYDRATE: Soak in cold water for 1 hour; drain.
LEATHER: Excellent for leathers.
NOTE
• angoes taste great in their dried form. Add them to granola, cereal
or trail mix.
•If rehydrated, mangoes are best used in baked goods, cordials, or
chutneys.