BAIYI BY1107 Manual

Owners Manual
- and -
Operating Instructions
This Manual Covers the Following Models
24
VEGETABLE PREPARATION DRYNESS TEST
APPROX.TIME
(HOURS)
Pare,core and cut slices or rings Cut into 1/8-inch strips Clean,cut in halves or in slices Peel and cut into 1/8-inch slices Cut strawberries into 3/8-inch slices,other berries whole Pitting is optional,or pit when 50% dry Chop or leave whole Pit and slice Slice Leave whole Cut in half,dry with skin side down.Pit when 50% dry Peel in long strips Pit when 50% dry. Halve or quarter with cut side up Peel and slice
pliable
brittle
pliable
crisp
no moisture
leathery
pliable leathery leathery
pliable
pliable brittle pliable
pliable
5 to 6
5 to 13
12 to 38
8 to 38 8 to 26
8 to 34 6 to 26
6 to 26
6 to 26 8 to 38
8 to 26
8 to 16
10 to 34
8 to 30
Apples Artichokes Apricots
Bananas Berries Cherries Cranberries Dates Figs Grapes Nectarines Orange Rind Peaches Pears
Fruit Preparation Table

WARNING!
Do not operate this appliance
on a flammable material such
as a wood surface or on any
tablecloth Do not operate this
appliance on a non-heat-resistant
glass cooktop or cutting board it
is imperative that an additional
heat-resistant cooking surface
such as tile, Formica or any
surface protected with a heat
resistant finish at least the size
of the unit or larger be placed
beneath this unit This will serve
to protect the surface beneath
from heat that can be generated
by the food dehydrator.
R
Table of Contents
Important Safeguards 4
Dehydration - Preserving Food 6
What is Dehydration? 6
Basic Food Preparation Tips 7
Tools You Need To Get Started 7
Filling the Drying Trays 8
Prevent Dripping 8
How Long Does it Take to Dehydrate Food? 9
General Operating Tips 10
Setting Up Your Food Dehydrator 11
How To Operate Your Food Dehydrator 11
MODEL BY1107 11
Storing Dried Foods 12
Dehydrator Troubleshooting Guide 14
Reconstitution 15
Fruit Dehydration Tips 16
Fruit Leather Dehydration Tips 17
Vegetable Dehydration Tips 18
Pretreatment of Vegetables 18
Temperatue Conversion Chart 19
Meats Fish and Poultry Dehydration Tips 20
Jerky 21
Drying Other Items 22
If Service is Needed 22
Vegetable Preparation Table 23
Fruit Preparation Table 24
23

45
Important Safeguards
SAVE THESE INSTRUCTIONS in a safe place.
When using electrical appliances, basic safety precautions
should always be followed, including the following:
READ ALL INSTRUCTIONS, PRODUCT LABELS AND WARNINGS BEFORE
USING THE FOOD DEHYDRATOR.
Do not touch hot surfaces or allow them to come into contact w it hn am ma bl e
materials.
To protect against electrical hazards, do not immerse the cord the plug or the
base of the dehydrator in water or other liquid Do not wash in sink or
dishwasher.
Close supervision is necessary when any appliance is used by or near children
Unplug from outlet when not in use and before cleaning
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.
The use of accessory attachments other than those supplied or
recommended by the manufacturer may cause hazards and can void
your warranty.
Arrange 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.
This appliance is for indoor, household use only. Do not use appliance
outdoors or for other than household use as described in this manual
This appliance is not for commercial purposes.
Do not place dehydrator, cord shelves or any other parts on or near a
hot gas or electric burner, or in a heated oven
To disconnect, turn the control to "OFF" before removing the plug from the outlet.
Operate the dehydrator only in a clean dust-free area Dust and dirt can be
drawn into the dehydrator and can contaminate the food being dried.
Do not place the dehydrator on a towel or carpet. This will reduce or cut off the
dehydrator's airflow, and could result in damage to the appliance.
Always leave at least one inch of space around the dehydrator on all sides for
proper ventilation.
A short power cord has been providedentangled in, or tripping over a longerexerci sed
during its use. Use an exte to reduce the hazards resulting from becoming cord. An
extension cord may be used if care is nsion cord rated at 5 amps or more. The cord
should be arranged so it will not drape over the'counter or table top. Do not use an
extension cord longer than is necessary.
Do not use more than 20 drying trays at one time.
O
Do not expose any parts of the dehydrator to temperatures above 1800 F.
Do not operate near combustible or pressurized spray cans.
This appliance has a polarized plug One blade is wider than the other. As a safety
feature, this plug will fit in a polarized outlet only one way. If the plug does not fit
fully in the outlet, reverse the plug If it still does not fit, contact a qualified
electrician Do not attempt to defeat this safety feature.
To clean the heating base, unplug from wall outlet and wipe with damp cloth or
sponge and mild soap. Do not immerse base or cord in water. Top lid and trays
may be submerged in warm water and washed with mild soap or washed in TOP
rack of dishwasher only. Heat from the drying cycle can warp trays which is not
covered by warranty.
Before each time you operate your food dehydrator be sure to wash and dry the
trays and any other parts which will contact the food.
Do not operate this Food Dehydrator on a non-heat resistant glass or wood
cooking surface, or any tablecloth. IT IS IMPERATIVE THAT A HEAT RESISTANT
COOKING SURFACE SUCH AS TILE, OR ANY SURFACE PROTECTED WITH A
HEAT RESISTANT FINISH BE PLACED BENEATH THIS UNIT.
The first time you turn on your food dehydrator you may notice an aroma. This is
normal To avoid this smell from being transferred to the food place one tray and
the lid on the base, and following the specific instructions for your model allow the
unit to run without food in place until the aroma is gone. This is only necessary the
very first time you use the dehydrator, and takes less then one hour..

Dehydration - Preserving Food
Congratulations on Choosing the
Computer Controlled Food Dehydrator
This quality appliance is designed to give you many years of use.
For best results and trouble-free service we urge you to read this entire manual
Thousands of years ago, one of the few ways people had to preserve foods was
by laying them out to dry in the sun Before such modern appliances as
refrigerators and before chemical preservatives, dehydration was an easy way to
safely store foods for use at a later time when food was scarce or not in seaso
n Your new food dehydrator applies modern science to this ancient art to bring
you a controlled predictable, and safe way to preserve foods at home.
Dehydrating food opens a new dimension in preserving fruits, vegetables 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 for out-of-season eating
enjoyment. These dried foods can be more easily stored because they are less
likely to spoil and they take up less room as well They also weigh less making
them perfect for camping or backpacking meals. Dried fruit snacks are delicious
and nutritious. Ingredients for your favorite soup recipes can be dried and stored
which also make a great last-minute meals, ready to cook.
Your food dehydrator keeps the temperature in the drying chamber at a computer-
controlled constant. Food is bathed in a constant stream of warm dry air which gently
removes the moisture from the food The result is beautifully dried food every time.
You will find that drying food is practical and economical as well as easy. And 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
allowing the dried food to be stored safety for later use. It's main benefit over other
such ancient methods (such as salting or smoking) is that it adds no flavors and
removes few nutrients from the food being dehydrated
When done properly, few nutrients are lost during dehydration According to the
Food and Drug Administration (FDA), dehydrating retains 95-97% of the nutrients
in the original food In contrast, canning only preserves 20-30% and freezing only
retains 40-60% of the food's nutrition
Dehydrated food tastes good too! Since natural flavors concentrate as you
remove moisture, the dried product is naturally delicious.h
As you will soon learn reconstitution is an integral part of dehydration Reconstitution
refers to the adding of water to the dried food When allowed to soak in water,
dried food absorbs the water and swells back to its original size, shape and texture
while retaining nearly 100% of its original flavor and nutrition
Tools You Need To Get Started
Basic Food Preparation Tips
Paring knife (stainless steel blade).
Cutting board
Storage containers
Additional tools that make the job easier and faster can include
A food processor or other similar appliance for faster and consistent slicing
A steamer and basket, or kettle and collapsible steamer for blanching
Blender for making fruit puree for fruit leather.
A small notebook to keep track of times and recipes that work for you as well as
those that don't.
To Peel or Not to Peel
Cutting Makes a Difference
The peels of fruits and vegetables often contain much of the food's nutritional
value Thus, it is better not to peel if the dried food is to be eaten as snacks or
used in cookies On the other hand you will want to peel apples intended for pies
or tomatoes intended for soups. Generally, if you would normally peel the food for a
specific recipe, plan to peel the food before it is to be dehydrated
One of the most important factors in successful dehydration is how the foods are
sliced When drying fruits it helps to get all the slices about the same thickness so
they all dry to the same moisture level at the same time. Thick slices dry more
slowly than thin slices The thickness you choose is up to you but slicing all the
pieces to as close to the same size as is possible will help ensure success and
consistency.
The skin of many foods naturally protects the food but it can hamper the
dehydration process. During dehydration moisture escapes best from a cut or
broken surface not through the tough skin Therefore, the larger the cut area
the faster and better the food will dehydrate
For this reason thin stalked vegetables like green beans asparagus, and
rhubarb should be cut in half the long way, or with an extreme diagonal cut to
expose as much of the inner parts of the food as possible.
Fruit should be sliced across the core and not down through the core Try to
always make thin flat cuts.
Broccoli stems should be halved or quartered depending upon diameter Small
fruits like strawberries can be cut in half. Even smaller berries should either be cut
in half or blanched slightly to break the skin
67

Filling the Drying Trays How Long Does it Take to
Dehydrate Food?
Prevent Dripping
89
When loading the food into the trays you can use all of the trays' top surface, but
some airflow must be maintained Try to place the food in a single layer where
possible.This is particularly important with foods like banana slices and pineapple
rings and not quite as important with beans. If some of the pieces come out with
too much moisture when you are finished, one of the reasons is that it might have
been covered by other pieces of food
Dehydration removes the moisture and will cause the food to shrink as it dries.
This allows you to store the same amount of food in a smaller space, but it also
means that as the food shrinks during the drying process, smaller pieces can fall
through the holes in the drying trays. To prevent this, particularly when drying
chopped or shredded foods, line the trays with mesh tray Inserts before laying out
the food Chopped food should not be spread thicker than 3/8 inch Use a fork to
expose the mesh tray insert in several places to provide proper air circulation
If you do not have mesh tray inserts available, use nylon netting needlepoint
canvas, cheesecloth or similarly, coarse woven fabric. When lining the tray be sure
to cut an opening for the tray's center hole, The fabric should be food safe, allow
air to pass through it, and it must be laundered before being used Use care when
choosing fabric as sticky foods may not be able to be easily removed and
particles from the fabric may stick to the food pieces.
It may be necessary to stir the finely chopped food once or twice during dehydration
to ensure even drying of all the pieces. To do so, turn the machine off, unplug it, remove
the trays, stir, then reassemble and restart the machine according to the instructions
Some foods such as very ripe tomatoes and citrus or sugared fruits may drip. If
too much liquid drips into the bottom of the unit it can be damaged necessitating
service. Additionally, The dripping from a tray above can change the flavor of
different foods on lower trays To help lessen dripping after placing food on drying
trays and before placing them on the dehydrator base, tap the tray firmly downward
on a towel laid on the counter top a few times to remove excess moisture.
To catch any remaining dripping during dehydration that may occur with very
moist foods, use fruit leather sheets placed on the bottom two trays. Alternate the
sheets on one half of the two trays (i.e.. the left side of the first tray and the right
side of the second tray). Then place these two bottom trays on the dehydrator base
before placing the remaining trays with the food to be dried above them When
rotating trays, wipe the fruit leather sheets, but leave these two trays at the bottom
of the stack of trays. When the food becomes dry enough so that it is no longer
dripping remove the fruit leather sheets from the two bottom trays to enhance air
flow.
Do not use wax paper in place of the fruit leather sheets as the wax on the
paper wilt melt at dehydration temperatures which can taint the food or damage the
dehydrator. Always remember to leave the center hole of each tray uncovered
It is impossible to give exact drying times because there are so many factors
that affect drying time. These factors include:
The moisture content of each food
The thickness or size of the prepared food
The humidity and temperature in the room where the dehydrator is operating
The density of the food
The food you choose also plays a part. The age of the food where and how the
food was grown how it has been stored along its journey to you and other
factors all affect how long it might take to dehydrate.
But don't worry. With a little experience you will soon be able to tell when you
are slicing the foods just about how long it will take, and which foods will dry
soonest and which will take the longest.
Here is a good example: tomatoes are normally quite juicy. Their high moisture
content will make them take longer to dry than many other foods. On the other
hand, cabbage, which has a relatively low moisture level will take a much shorter
time to dry. Citrus fruits like oranges will generally take longer than apples for the
same reason
So how do you know how long to let the foods dry? After the dehydrator runs for
a while remove the trays and examine the foods. Don't be afraid to "peek!" This will
help you learn about the drying process and how long it takes. For foods with
higher moisture levels like fruits and meats, check them periodically after about the
first four hours of drying time. Foods with a lower starting moisture content like
herbs and leafy vegetables or chopped and shredded foods may dry sooner so
need to be checked after about two or three hours and more often after that. You
will soon get a "feel" for how long foods take to dry.
Don't worry, though It is better to over-dry the food then leave too much
moisture in it. Moist foods are more likely to spoil during storage. If foods have
been over-dried and seem brittle or slightly browned they are still usable for soups
or most baked goods They may take slightly longer to reconstitute and require
additional water, but their flavor and quality is generally not impaired

10 11
General Operating Tips
The following section applies to all
models except where stated otherwise
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.
The first time you turn on your Dehydrator you may notice an aroma. This is normal.
To avoid this smell from being transferred to the food place one tray and the lid on
the base and following the instructions for your specific model allow the unit to run
without food in place until the aroma is gone. This is only necessary the very first time
you use the dehydrator, and takes less then one hour.
Place the dehydrator on a flat, dry and stable (not carpeted) surface. Make sure
there is at least one inch of clearance around the dehydrator to ensure proper air
flow.
Prepare foods, according to the instructions given in this manual and fill the drying
trays. NEVER cover the center hole in the trays or the vents on the top lid
Make sure the drying trays are securely nestled on top of each other and on the
unit's base.
Plug the power cord into any standard 100-120 volt household outlet.
Consult the various tables at the end of this manual to get an idea as to when
food is properly dehydrated and ready to be stored.
Tray Rotation
Inspect drying trays periodically. Rotate trays if the food you are drying requires
it. Remove all the trays as a unit, then remove the lid. Place the top tray on the
base, followed by the next uppermost tray, until all trays have been rotated
After each use, clean the drying trays and dehydrator lid with warm soapy
water.Do not wash trays, lid or base in dishwasher. Stubborn particles may be
removed by soaking and/or using a plastic scrubber. Do not use abrasive materials or
solvents to clean plastic!
To clean the dehydrator's base (the bottom part with the motor and heating
element),unplug and wipe clean with a damp sponge or cloth NEVER immerse the
base in water or allow liquid to flow into the area that contains the electrical parts.
After the dehydrator is cleaned dry all parts, stack drying trays on the base,
and store in a safe place.
Care and Maintenance
Storage
Setting Up Your Food Dehydrator
Before operating your Dehydrator for the first time please be sure to completely
read through and understand the instructions in this booklet. Wash and dry the
trays and any other parts which will contact the rood.
How To Operate Your
Food Dehydrator
Your food dehydrator is simple to use and is designed to make the dehydration
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
The first time you turn on your food dehydrator you may notice an aroma. This is
a normal by-product of the manufacturing process. To avoid this smell from being
transferred to the food place one tray and the lid on the base, and following the
instructions below for your specific model allow the unit to run without food in
place until the aroma is gone. This is only necessary the very first time you use the
dehydrator, and takes less then one hour.
Before you begin preparing your food wash and dry the trays, the lid and the
tray liners if they are to be used Locate the base where the dehydrator will be left
during the drying process and insure that the cord will reach an outlet in a safe
manner. In this way, as you prepare the food you can place it right on the trays. As
a tray is filled it can be placed on the dehydrator and you will be ready to start the
dehydrator in no time!
O
The BY1107 gives the user full control over the temperature in a range of 40-70 C as
well as how long the unit will run using its integral digital timer. Use ower 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). Use higher temperatures and longer times for thicker
foods and larger loads. The temperature control can also be used to turn down the
temperature as the food is near the end of its drying cycle making it easier to control the
final moisture level in the food

12 13
1- Locate the appliance in a safe place load and inset the trays, then insert plug
in the proper outlet.
OO O
2- Select the desired temperature scale Change from 40 C to 70 C or from 70 C to
O
40 C by pressing and holding "TEMP"(A) then pressing and holding
"TIMER."(B) Release the buttons then repeat as desired
3- Press and hold the "TEMP" button to select the desired temperature in a range
O
of 40-70 C When pressing the button the digital display will cycle hrough the
highest temperature then will loop back to the lowest temperature agai
n Individual presses of the button advance the count by one while holding the
button down will advance the temperature more quickly.
4- Set the desired amount of time by pressing and holding the "TIMER" button(B) The
number displayed in the digital display represents the number of hours the BY1107
will operate before automatically turning off. When pressing the button the digital
display will cycle from 1 through 48 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- Press the "ON/OFF" button (C) to begin the programmed cycle. The colon in the timer
display will begin to flash indicating it is running The display shows the remaining
time of operation in the format HH MM You will also hear the fan operating
6- The By1107 will stop automatically when the time expires or you can stop it any
time using the "ON/OFF" button Remove the plug from the outlet.
If you wish to add more time during the cycle or if you want to change the set
temperature, press "ON/OFF" once to stop the process, change the desired setting
as described above and then restart by pressing the "ON/OFF" switch again
To operate the BY1107
Storing Dried Foods
Once food is properly dried it is important to store it properly for the best results.
By following these storage techniques your food will stay fresh and ready-to-use for
the longest time possible.
Containers
Any container which is clean airtight, and moisture-proof is suitable for
storage.Heavy, zippered plastic bags or heat sealing cooking bags are excellent. Fill
each bag as much as possible and squeeze out excess air. Filled bags may be placed in
metal cans with lids (shortening or coffee cans are good) to keep out insects. Glass jars
with tight-fitting lids can be used with or without plastic bags. Quality plastic containers
with tigh t-fitting lids are good but they must be airtight. Do not use paper or cloth bags
lightweight plastic bags, bread wrappers, or any container without a tight-fitting lid
General Food Storage Tips
Wait until food is cool before storing
Heat and light will cause food to deteriorate. Keep food in a dry, cool, and dark
place.
Remove all the air you possibly can from the storage container and close tightly.
Ideal storage temperature is 600F or lower.
Never store food directly in a metal container.
Avoid containers that "breathe" or have a weak seal
Check the contents of your dehydrated food for moisture during the weeks following
dehydration If there is moisture inside, you should dehydrate the contents for a
longer time.
For best quality, dried fruits and vegetables should not be kept for more than 1 year.
Dehydrate your produce in the summer when it is at optimum freshness and
replace it annually.
Dried meats game, poultry and fish should be stored for no more than 3
months if kept in the refrigerator, and no more than 1 year if kept in the freezer.h
Vacuum sealing can help to extend storage life by several months, if food has
been properly and thoroughly dried
Location
Cool dark and dry are the keys to maintaining the quality of dried food.
Shelves near a window may need to be covered to keep out light. Glass jars or
plastic containers should be placed in a paper bag or in a closed cabinet. Cement
walls and floors are often damp and cold. Therefore, dried food containers should
not be placed directly on the floor, or touching a basement or cellar wall as this can
cause condensation in the container. Do not store dried food near items with a
strong odor, such as varnish point remover or kerosene.
Length of Storage
Dried fruits and vegetables should not be stored longer than one year. Plan to
use all dried meats, fish poultry or jerky within a month or two. Label dried foods,
and rotate on a first-dried first-to-be-used basis. Check dried foods periodically. If
the food seems more moist than when packed moisture is getting into the
container. Spread food on drying trays and re-dry. Then pack the food in an airtight
container. Mold indicates the food was not properly dried before being stored.
Destroy moldy food

14 15
Over heating Temperature control not Temperature in lowest tray should be
o
or functioning at proper approximately 140 F with empty trays in
Insuf ficie nt rang e place. If temperature varies significantly adjust
Heat (on model KN128SA or KN128ST) or return
for service.
Symptom Possible Cause Possible Remedies
No Heat No power to unit 1. Be sure unit is plugged in.
No Fan 2. Be sure power switch is on.
3. Check that outlet is working
No Heat Broken wire in unit Not user repairable. Return for service.
Fan-OK
Heat OK Motor stalled or fan 1. Turn off immediately.
No Fan blocked 2. Check for foreign objects (pieces of dried
product) jamming fan Turn base assembly
upside down and shake vigorously. Turn unit
on side and shake particles out. If fan still
doesn't operate, return unit for service.
3. If liquid has been spilled into the air vents
or the fan housing unplug immediately and
return the unit for service
Slow Dryi ng Trays overfill ed 1. Air must flow freely around food for proper
drying Reduce quantity in trays or rearrange
food
Fan jammed or running 2. Check for foreign objects jamming fan
to slowly (see "HeatOK. No fan" above)
3. Fan motor running slow: Return for service.
Air lea ks d ue t o wa rpe d 4. Replace warped trays Note The heat during
or improperly stacked the drying cycle on most dishwashers may
trays warp the drying trays
5. Re-stack. trays properly.
Uneven Variation in food 1. Verify that foods are uniform in thickness
Drying thickness and ripeness
Trays not rotated 2. Rotate trays once or twice during the
dehydration process.
Too much material in 3. Verify that food on the trays does not
drying trays block air flow through the tray stack.
Noisy Fan/ Foreign matter in fan 1. Check for foreign objects jamming fan
Motor (see "HeatOK. No Fan" above).h
Motor bearings worn 2. Return for service.
Dehydrator Troubleshooting Guide Reconstitution
Dehydration is the process of removing moisture from food. Reconstitution is the
replacement of that moisture to bring the food back to its natural state. Although
some dried foods such as fruit are excellent in their dehydrated state, you will often
want to reconstitute other dried foods before eating them Here are some tips
on reconstitution
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 quite crisp and dry you can try
sprinkling with 1 Tbs. water per '% cup of dried food to.
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 the liquid such as vegetable
side dishes fruit toppings, and compotes, use 1 to 1-1/2 parts water to 1 part
dried food Extra liquid may be required for proper cooking
Time for Reconstitution
Chopped and shredded foods reconstitute quickly. Generally, 15 to 30 minutes is
sufficient.
Larger vegetable or fruit slices, and meat cubes can be reconstituted overnight
in water left in the refrigerator. If this is inconvenient, place in boiling water,
remove from stove, and let stand 2 to 3 hours
Whole pieces of fruit take longest to reconstitute, and are best left to soak
overnight.
Other Reconstitution Hints
If you drain reconstituted foods, save the liquid This liquid has great nutritional
value. Freeze this liquid for later use in soups, leathers, pies or compotes.
There is no need to reconstitute ahead of time when making soups. Dried
vegetables can be added directly to the soup about one hour before serving
Do not add spices, salt, bouillon cubes or tomato products until vegetables are
reconstituted and cooked These items considerably hinder rehydration
Some foods take longer to reconstitute than others. Carrots and beans require
more time than green peas or potatoes A rule of thumb: those that take the
longest to dehydrate will take the longest to reconstitute.
Try not to use more liquid than necessary for reconstitution because nutrients will be
drained away with the excess water. Place dehydrated food in a container and use
just enough water to cover the food Add more water later as needed to replace what
the food absorbs

16 17
Fruit Dehydration Tips
Fruit Dehydration Tips
Dried fruit is a superb food treat Try it plain as fruit leather, or in ice cream
cobblers and pies. It's hard to imagine a better tasting more nutritious snack than
dried fruit. Dried fruit is naturally sweet, has no preservatives, 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.
You do not have to pretreat fruits to get good results, but some fruits, such as
apples, pears, peaches, apricots and bananas tend to darken somewhat with
drying or storage beyond six to seven months. Although still edible when darkened,
they tend to not appear as tempting to the palate. If you don't mind the change in
color of your dried fruit, there is no need to pretreat. Fruits like bananas turn brown
without pretreatment, but at the same time they become very sweet and bursting
with pure banana flavor by simply slicing and placing directly into the dehydrator.
For drying times of fruits, refer to the "Fruit Timetable" on Page 27.
To avoid this darkening the fruit pieces can be dipped in solutions of lemon
pineapple, or orange juice, or ascorbic acid prior to dehydration Dip the fruit in the
solution for two minutes. Drain on paper towels and place in drying trays.
Lemon Pineapple or Orange Juice
Fresh or bottled lemon pineapple or orange vices are the best because of
their natural sweetness. Pineapple and orange juice can be used full strength or
diluted to taste. If you use lemon juice it is best to dilute it with 1 part vice to 8
parts water and soak the fruit pieces for two minutes. Be aware that the taste of
these vices can overpower the taste of the fruit being dried and may not always
prevent discoloration of food Experiment with the dilution and soaking times to
suit your tastes
Ascorbic Acid
Crystalline ascorbic acid or products with ascorbic acid made for preserving fruits
for canning may be obtained from drug stores or from stores selling canning supplies.
Most grocery stores sell it with their canning supplies as well Mix 1 tablespoon in
four cups of water and soak the fruit for about two minutes. Like lemon juice, the taste
can be quite overpowering so experiment with concentrations and soaking times.
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 store bought! Fruit leather is a good way to make use of left-over or
overripe fruit that might otherwise be discarded.
Making Fruit leather is very easy. Start by thoroughly washing the fruit in cold
water and remove any stems or leaves left on the fruit. Remove the peel skin
pits, or seeds as necessary. Then just puree the fruit or fruit combination of your
choice, and add just enough liquid to the blender to make a smooth thick pure
e Honey, fruit juice or water can be used but don't make the mixture too thin or it
won't stay put on the dehydrator shelf. With fruits that have a high moisture level
little or no liquid needs be added at all
Since you are the cook, you get to taste the puree as you are making it. It is not
only your privilege but an important part of the process, because if the puree tastes
good the leather will taste even better! Remember that the flavors and sweetness
will concentrate when the leather is dry, so don't make it too sweet!
It is best to use a fruit leather sheet designed for the purpose but if not
available you can line one half of each drying tray with plastic wrap To maintain
adequate circulation only half of each tray should be covered As always, you
must leave the drying tray's center hole uncovered If using more than one tray,
place the plastic on alternate halves of the trays in the stack. 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 (bananas, for instance) spray a small amount of
vegetable-oil-based 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 the texture of leather. It should be easy to peel off of the fruit leather
sheet. Wrap in plastic wrap and store at room temperature. Spices, chopped nuts
or coconut may be added to the puree for extra flavor. For further variation puree
several types of fruit together.
Feel free to experiment with your recipes Single fruit flavors will work just fine,
but there are lots of various fruit combinations that combine to make flavorful
snacks These include:
Strawberry Banana Pineapple Orange Raspberry Banana Coconut
Strawberries Rhubarb Pineapple Apricot Mixed Berry
Pineapple Peach Raspberry Apple Apple Blueberry
Apple Cinnamon (use cinnamon sparingly)
Honey Cranberry Orange (cranberries should be cooked

18 19
Vegetable Dehydration Tips
Pretreatment of Vegetables
Dried vegetables are every bit as flavorful and versatile as dried fruits. With dried
vegetables you can make delicious soups, stews, casseroles and more. Basically,
anywhere you would use fresh vegetables you can use dehydrated vegetables
Before preparing and dehydrating your chosen vegetables, always wash them in
cold water. A certain amount of coring slicing peeling or shredding is required A
food processor can be a handy tool when processing vegetables taking seconds to
slice up a large batch ready for the dehydrator.
Be creative when drying vegetables. Placing vegetables in diluted lemon juice or
similar flavorings for approximately 2 minutes will add a hint of flavor to such
vegetables as green beans and asparagus For drying times of vegetables, refer to
the Vegetable "Timetable."
For the most part, vegetables need little in the way of special treatment for
dehydration although there are some exceptions. Here are some preparation
guidelines that will help you get the most from your dried vegetables
A few vegetables, such as onions garlic, peppers, tomatoes and mushrooms can be
dried and reconstituted successfully without pre-treatment. In general if vegetables
must be steamed or blanched for freezing they must be treated for drying
With the above-named exceptions in mind most remaining vegetables will
need to be steamed or blanched before, drying Many vegetables have enzymes
that help the food ripen and leaving these enzymes active in the food will cause
them to continue to bring about changes in flavor and aroma which can be
undesirable. Although untreated vegetables which are dehydrated can still be good
for as long as three to four months, heat treated vegetables reconstitute in less
time keep longer, and generally retain more flavor when reconstituted
Steaming
Steaming is the best method of pretreatment. Place a single layer of chopped or
sliced vegetables in a colander or steam basket. Shredded vegetables can be 1/2 inch
deep in the colander or basket. Set vegetables in a pot above a small amount of boiling
water and cover. Water should not touch the vegetables. Begin timing immediately.
Refer to table far length of steaming When ready to remove, vegetables should be
barely tender. Spread steamed vegetables on frays and dehydrate
Blanching
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.
Blanching is faster than steaming but many nutrients are lost in the blanching
water. It is not recommended for chopped or shredded vegetables, which would easily
overcook during blanching To blanch sliced vegetables, drop the prepared
vegetable into a large pot of boiling water. Do not add more than 1 cup food per quart
of boiling water. Begin timing immediately. For timing follow standard freezing
directions. Timing is approximately one-third to one-half that of steaming or until
vegetables are barely tender.
Veggie Chips
Vegetable chips, with their crunchy texture and great taste, are so good you'll
certainly want to plan for them Select vegetables such as cucumber, eggplant,
zucchini or parsnips. There is no need to peel Cut very thin slices about 1/8 inch
thick. Steam about 3 or 4 minutes if chips will be stored longer than 5 months. Sprinkle
with salt before drying or use seasoned salt for a more interesting flavor. Dry until very
brittle These can be served plain or with dips
Vegetable Powders
Vegetables may be pureed dried as leathers and then powdered for making
juices soup bases, chip dips, salad dressings, cream soups, or baby foods.
Dehydrate the vegetable leather until very brittle, then immediately powder a small
amount at a time in a dry electric blender. Sliced or chopped vegetables, if dried to
a brittle texture can also be powdered All vegetable powders must be stored in
airtight containers to avoid clumping
Steam or blanch vegetables to be powdered if heat treatment is recommended
in the tables at the back of this manual
When using powders remember that they are very concentrated in flavor so add
to your meals slowly to arrive at the desired flavor without overpowering the dish
Temperatue Conversion Chart
Centigrade - Fahrenheit
oo
C F
40 - 104
45 - 113
50 - 122
55 - 131
60 - 140
65 - 149
70 - 158

20 21
Meats,Fish,and Poultry
Dehydration Tips
Dried meats are best when made for upcoming camping and backpacking trips.
When reconstituted they yield a tasty meat, somewhat like fresh cooked
IMPORTANT NOTE:Except for jerky, cooking of all
meats and fish before drying is required to ensure
safety. Do not store dried meat, fish or poultry
longer than two months
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. The marinade should
contain salt, which helps extract water from the meat and also helps preserve it,
but it should not have any oil Most marinades contain some sort of acid (like
tomato sauce or vinegar) because the acid breaks down the fibers making the
meat more tender.
Slicing meat while partially frozen will be easier, especially if you want very thin
slices A food processor or a specialized meat slicer can do a great job. You can
also tell your butcher that you are making dried meat or jerky and they will be glad
to thin slice it for you.
When drying meat or game for stews, soups, etc. remember that these types of
meat must be cooked prior to drying Cook, cut into small cubes and place in the
dehydrator. Dry until all moisture has been removed approximately 2 to 8 hours.
When ready to use in your favorite stew, simply rehydrate by soaking in water or
broth for at least 1-1/2 hours, or until tender and about the size they were before
dehydrating
BEEF
Choose lean cuts. Beef flank steak, round Or rump are better than chuck or rib.
POULTRY
All poultry MUST be cooked before drying Steaming or roasting are the best
methods. Chicken breasts are leaner than dark meat.
FISH
A good idea is to steam the fish before dehydrating or, if you chose to bake it,
pre - heat your conventional oven to 2000F and bake for 20 minutes or until fish is
flaky.When drying fish sole and flounder are good choices.
Jerky
Dehydrating meat without prior cooking will produce the rigid chewy style of
meat known as jerky. It is one of the oldest known forms of meat preservation
Because "jerked meat" is made without cooking the meat first, it is important to
start with quality meat, and to have clean and sanitary work area Also, be sure to
thoroughly cleanse the work surfaces when done. Remember that Jerky is the only
meat to be placed uncooked in the dehydrator.
Making Beef Jerky
As with nearly all foods, it is important to start with a quality cut of meat. Select a
lean flank or round steak about 1 to 1'/2 inches thick. Trim off all fat and connective
tissue Fat hampers the ability of the meat to dry, and the connective tissue will
make for a tough jerky to chew.
For easier cutting place meat in the freezer for about 30 minutes to partially
freeze Then turn it over and freeze for an additional 15 minutes. Cut across the
grain into strips about 1/8 inch thick.
Marinate the strips for at least 3 hours, or even overnight. This gives the meat a
unique flavor and at the same time tenderizes the meat. Increase the marinating
time for a stronger flavored jerky.
Meat may be seasoned with salt, pepper, garlic or onion powder, or other spices.
Because flavors intensify during dehydration use salt sparingly! There are lots of
jerky recipes available. Try them or create your own unique flavor!
Drain marinated strips on paper towels, and place the strips on drying trays
(remember to protect the dehydrator from dripping foods as described earlier in this
manual). Dehydrate until strips are quite dry, and stiff to bending but can be bent
without breaking This will take from 6 to 16 hours. Unlike other dried meats, Jerky
should be slightly chewy but not brittle.
IMPORTANT NOTE:Remember that keeping a sanitary work
area iscrucial Be sure to wash all work surfaces and your hands
beforehandling the meat, and wash your hands after touching any
otherobject or surface before handling meat again
Common Jerky Marinade
1/2cup soy sauce - clove garlic,mashed
2 Tbsp.brown sugar - 2 Tbsp.ketchup
1/2cup Worcestershire sauce - 1-13/4 tsp.salt
1/2tsp.onion powder - 1/2tsp.pepper
Mix ingredients well

22 23
Drying Other Items
Flowers
The flowers should be picked after the dew has dried and before the evening
dampness. 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 depending upon size and type of flower. Dry for approximately 2 to 36 hours.
Herbs
Rinse and shake off excess water. Pat dry. Remove dead or discolored leaves. If
using seed pick when pods have changed color. You should leave herbs on the
stem and remove when drying has been completed Spread herbs loosely on tray.
Drying times will vary according to size and type. Dry for approximately 2 to 6 hours.
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.
When ready to use the nuts, bring them to room temperature. Dry for approximately 18
to 26 hours.
If your dehydrator experiences a problem first refer to the Troubleshooting
Guide on page 15. This page contains numerous tips for diagnosing and solving
common problems. If the solution cannot be found there, contact the dealer or
distributor where you purchased the unit and request additional assistance or
arrange for repair service.
When returning the unit for service DO NOT SEND DRYING TRAYS unless they
are defective or you were requested to do so.
The electrical parts in the base are not designed to be serviced by the user.
Opening the electrical portion of the base can void your warranty or damage the
dehydrator beyond repair. Any such work must only be performed by an authorized
servicecenter.
If Service is Needed
Artichokes Asparagus
Beans Beets Brussels Broccoli Cabbage Carrots Cauliflower Celery Chives Cucumber Eggplant/Squash Garlic Hot Peppers Mushrooms Onions Peas Peppers Potatoes Rhubarb Spinach Tomatoes Zucchini
Cut into 1/3-inch strips.Blil about 10 minutes Cut into 1-inch pieces.Tips yield better product Cut and steam blanch until translucent Blanch,cool,remove tops and roots,Slice Cut sprouts from stalk Cut in half lengthwise Trim and cut. Steam tender,About 3 to 5 min. Trim and cut into 1/8-inch strips, Cut core into 1/4-inch strips Steam until tender. Shred or cut into slices Steam blanch until tender, Trim and cut Cut stalks into 1/4-inch slices Pare and cut into 1/2-inch slices Trim and slice 1/4-inch to 1/2inch thick Remove skin from clove and slice Dry whole Slice, chop, or dry whole Slice thinly or chop Shell and blanch for 3 to 5 minutes Cut into 1/4-inch strips or rings.Remove seeds Slice,dice or cut, Steam blanch 8 to 10 min. Remove outer skin and cut into 1/8-inch lengths Steam blanch until wilted, but not soggy Kale etc Remove skin. Cut in halves or slices Slice into 1/4-inch pieces Chop
brittle brittle brittle brittle crispy brittle leathery leathery leathery brittle brittle leathery brittle brittle leathery brittle leathery brittle brittle brittle no moisture brittle leathery brittle
6 to 14 6 to 14
8 to 26 8 to 26
8 to 30 6 to 20
6 to 14
6 to 12
6 to 16
6 to 14
6 to 10
6 to 18 6 to 18
6 to 16
6 to 14 6 to 14 8 to 14 8 to 14 4 to 14
6 to 18 6 to 38
6 to 16
8 to 24
6 to 18
VEGETABLE PREPARATION DRYNESS TEST
APPROX.TIME
(HOURS)
Vegetable Preparation Table