Cook's Companion Turbo Food Dehydrator User manual

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TABLE OF CONTENTS
Important Safeguards ........................................................................ 2
Cleaning Instructions ......................................................................... 3
Tray Setup and Storage .................................................................... 3
The Finer Points of Dehydration ....................................................... 4
Quick Start – Dehydrating Basics ..................................................... 5
How to Dehydrate and Succeed ..................................................... 6
Pretreating ........................................................................................... 7
Packing and Storing ............................................................................9
Rehydrating ......................................................................................... 9
Hints and Reminders ........................................................................ 10
Using Dried or Rehydrated Foods ................................................. 12
Drying Temperatures and Tables .................................................. 13
Drying Fruits ...................................................................................... 13
Drying Vegetables ............................................................................ 14
Drying Herbs ...................................................................................... 15
Drying Jerky ...................................................................................... 18
Fruit Recipes ...................................................................................... 19
Vegetable Recipes .......................................................................... 25
Jerky Recipes ................................................................................... 31
Arts and Crafts ................................................................................ 35
How to Eat Like the Vikings .......................................................... 39
Important Notice and Warranty .................................................... 40

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IMPORTANT SAFEGUARDS
THIS PRODUCT IS FOR INTENDED FOR HOUSEHOLD USE ONLY
When using electrical appliances, basic safety precautions
should always be followed.
1. Read all instructions and keep them for future reference.
2. Close supervision is necessary when any appliance is used by or
near children.
3. Do not touch hot surfaces.
4. To protect against electrical shock, do not immerse power unit or
any part of the dehydrator cord and plug in water or other liquid.
5. Unplug dehydrator when not in use and before cleaning. Allow
dehydrator to cool before collapsing for storage.
6. Do not operate any appliance with a damaged cord or plug, or if
the dehydrator has been damaged in any manner.
7. The use of accessory attachments not recommended by the
manufacturer may cause injuries.
8. Do not use sharp utensils inside the dehydrator.
9. Do not let cord hang over edge of table or counter or touch hot
surfaces.
10. Not for outdoor use. Always dehydrate indoors on a flat
surface to allow proper air flow. Do not place on carpet, towel,
newspaper, or anything that could block airflow to the bottom
base and cause failure. Do not cover the unit with anything.
11. Do not place on or near hot gas or electric burner or in a heated
oven.
12. Do not use this appliance for other than its intended use.
13. Be sure the control is in the “OFF” position before unplugging the
dehydrator.
14. Before dehydrating, remove excess liquid by patting the
ingredients dry. Avoid dripping any water or liquid onto the
electrical parts.
15a. To avoid risk of injury resulting from becoming entangled in or
tripping over a longer cord, use a short extension cord only when
needed.
15b. If a longer extension cord is required, extra caution should be
used.
15c. If a longer extension cord is required, please note the following
items:
- The marked electrical rating of the extension cord should be
at least as great as the electrical rating of the appliance, and
- The cord should be arranged so it will not hang over the
countertop or tabletop where it can be pulled on by children
or tripped over unintentionally.
16. Product is not a toy. It is intended for use by capable adults.
Adult supervision is required when being used by children.
17. Dehydrator is not to be used with timers or remote control
devices.

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SAVE THESE INSTRUCTIONS
NOTE: This appliance has a polarized plug (one blade wider
than the other). To reduce risk of electrical shock this plug will
fit on a polarized outlet only one way. If the plug does not fit
into the outlet, reverse the plug. If it still does not fit, contact
an electrician. Do not attempt to defeat this safety feature.
CLEANING INSTRUCTIONS
TRAYS - To clean your dehydrator trays, soak them in a
solution of warm water and mild detergent. Use a soft
bristled brush to remove remaining food particles. Do not use
sharp utensils, scouring pads or abrasive cleaners. The trays
can be washed on the top rack of your dishwasher on low
heat.
BASE - Make sure that the dehydrator is unplugged before
cleaning. Use a damp soft cloth or towel to remove any
dried food from the power head unit. Avoid dripping any
water or other liquid onto electrical parts. CAUTION: DO NOT
IMMERSE POWER UNIT IN WATER OR OTHER LIQUID! DO
NOT REMOVE ANY PARTS FROM THE POWER HEAD UNIT.
TRAY SETUP AND STORAGE
The trays can stack in 2 different positions—one for use
and one for storage. Out of the box the trays will be in the
Storage Position (see below). To ready the trays for use,
each tray (except the bottom one) must be individually
rotated 90° in either direction with respect to the tray
beneath it. Each tray will sit higher when they are in position
to dehydrate food. For easy storage, just rotate each tray 90°
in either direction again until all trays are sitting in their lower
position.
STORAGE POSITION
When ready for use, the trays sit higher
creating more space for your food.
READY FOR USE

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THE FINER POINTS OF DEHYDRATION
The first step in beginning the process of dehydration is to
know what dehydration is. Dehydrating is the process of
heating food to evaporate moisture inside the food and then
removing the water and vapor that is formed.
The second is to know how to keep records of your
dehydrated food. This way you’ll develop a system and good
pattern of quality food drying. We recommend you record
the weight of the food before and after dehydration. By
labeling drying times on the storage containers will increase
the consistency of the quality of dried food.
Once the food is dried and stored, you may use it over a
period of time in all the fun recipes and crafts presented in
this manual or creations of your own. To obtain a rehydrated
state, soak the food in water, and then it is ready to use in all
of your favorite recipes. Of course our favorite way to enjoy
freshly dehydrated food is to eat it right away as a snack!
easy
Just slice, dry and
store. The prep
work is minimal and
the “cooking“ is
hands-free.

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Dried foods are tasty, nutritious, lightweight, easy to prepare,
store and use.
• There’s so much variety! Create yummy snacks from
strawberry-apple fruit leather, to glazed cinnamon banana
chips, beef jerky and more.
• The Turbo Dehydrator is so easy to use. The prep work is
minimal and the “cooking” is completely hands-free.
• Dried foods do not lose nutritional value. You control the
ingredients so you know your snacks will be healthy.
It is very simple and requires minimal storage space for your
food; which leaves room for even more dried foods! The
best part about it though is, home dehydration saves a lot of
money.
QUICK START - DEHYDRATING BASICS
Important Tips:
• Slice most foods thin: 1/8”-1/4”
• Do not overlap food on the trays
• Make sure to dry at the proper temperature setting
• Place goods in air-tight containers
Sort & Wash
Trim & Cut into Pieces
Treat
(if necessary)
Eat or Pack,
Label & Store
Place on Trays
Dehydrate

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HOW TO SUCCEED AT DEHYDRATING
The fruits and vegetables you are about to use for
dehydration should be fresh and fully ripe. We recommend
organic produce whenever possible. Wilted, immature, or
over-ripe produce will make a dissatisfactory dried product.
To prepare your produce for dehydration, you should wash
all fresh food thoroughly to remove any dirt or chemicals.
Also make sure not to use any food with decay, bruises,
or mold, because it may affect the entire batch of food.
Don’t forget to peel, pit, or core some fruits and vegetables.
Smaller pieces tend to dry faster and more evenly.
Before dehydrating, remove excess liquid by patting the
ingredients dry. Avoid dripping any water or liquid onto the
electrical parts.
You should monitor the final stages of dehydration to ensure
the food is not over dried. Food should be dry enough to
prevent bacterial growth and spoilage. If the food is over
dried then it loses quality in taste, texture, and nutrition.
Before testing for dryness, take out a piece and let it cool
then feel for dryness.
1. Fruits should not have any spots of moisture, and should
be leathery. Another test is to tear the piece in half and
then watch for drops of moisture where you store it. If
there is no moisture then the fruit is read for storage.
2. Vegetables should be brittle.
3. Jerky should be tough.
go green
Preserve locally
grown produce and
bring homegrown,
delicious foods back
into your kitchen.

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PRETREATING
Blanching or covering completely in boiling water for a short
period of time brings out the enzymes in fruit and vegetables.
These enzymes are the reason for color and flavor changes
during ripening. Color changes will continue during the drying
process unless the produce is pretreated. Blanching also
helps set color and dry faster by relaxing the tissues within
the produce, keeping the flavors during storage, and improve
rehydrating conditions.
Many of the lighter colored fruits such as apples, apricots,
peaches, nectarines, and pears, tend to darken during drying
and storage. To prevent this, the fruit may be dipped and
pretreated.
Recommended Dips for Pretreating Fruits and Vegetables:
1. Lemon or pineapple juice is a natural alternative to
reduce unwanted color or browning. Place sliced fruit
into juice, removing it after 1-2 minutes and then arrange
in trays. For variety you can add gelatine powders, lime
or orange juice, honey or sprinkle with cinnamon or
coconut flakes.
2. Sodium Bisulfite: Be sure to ask a pharmacist for food
safe (USP) grade only. Dissolve 1 teaspoon of sodium
bisulfite in a quart of water. This helps prevent any loss of
vitamins. Prepare small amounts of fruit and dip into the
solution for 1-2 minutes.
3. Salt can be used as a solution for dipping.
4. Citric Acid or Ascorbic Acid solutions give a tart taste
not unlike that of Vitamin C. These anti-oxidant granules
are available at health food and drug stores. Mix about
6 tablespoons in a pint of water, dip for 1-2 minutes, and
dry. Great for banana chips and apple rings.
5. Water or Steam Blanching: Fruits with tough skin such
as grapes, prunes and small dark plums, cherries, figs,
and some berries, may be water-blanched to crack the
skins. This allows moisture inside to escape more readily
during drying.
6. Syrup Blanching may help retain the color in light colored
fruits. It also makes sweetened candied foods.

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Remember to remove any excess moisture before drying
pretreated food by placing the food on paper towels or clean
cloths.
Trays should be loaded with a thin layer of food as directed. If
needed, a clean cheesecloth can be spread on the trays to
prevent food pieces from sticking or falling through.
For best results, the food being dried should be between
1/8”-1/4” thick and should not exceed roughly 3/4 of each
tray’s surface area.
healthy
Make nutritious
snacks from 100%
natural ingredients
with no additives
or preservatives!

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PACKING AND STORING
1. Fruits cut into a wide range of sizes should be allowed to
equalize the remaining moisture among the pieces for a
week after drying, before placing in long term storage.
To do this, place fruit in non-aluminum, non-plastic
container and put in a dry, well-ventilated area.
2. Dried foods should be thoroughly cooled before
packing. Package in small amounts so food can be used
soon after opening.
3. Pack food without crushing, into clean, dry, insect-proof
containers.
4. Glass jars or resealable plastic freezer bags make good
containers. Metal cans with fitted lids, can be used if the
dried food is first placed in a plastic bag.
5. Store in areas that are cool, dry, and dark for longer
lasting good quality dried foods. Temperatures for
storage should not go any higher than 60 degrees
Fahrenheit.
6. Dehydrated food should be checked about once a
month, for mold. If mold is found on a piece of the dried
food, scrape it off and pasteurize the contents.
7. To pasteurize, spread food on a cookie sheet and bake
in an oven for 15 minutes at 175 degrees Fahrenheit.
Then repack in a clean, air-tight container.
REHYDRATING
Not all dehydrated food need to be rehydrated. While some
fruits are preferred in their dried form, most vegetables are
not, and are better when rehydrated.
To rehydrate vegetables for cooking, simply wash the
product in clean water, then place in unsalted, cold water
and cover, letting it soak for 2-8 hours. If possible, cook
in the same water used for soaking, adding more water if
necessary. It conserves nutritional value. To rehydrate foods
like carrots, soak in ice water or water in the refrigerator.
Dried foods can be rehydrated by soaking, cooking, or
a combination of both. They will resemble their fresh
counterparts after rehydration. Although they will resemble

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fresh fruits in many aspects, dried foods are unique and
should not be expected to be exactly like a fresh fruit.
Remember; drying does not render the food free of bacteria,
yeasts, and mold. It just makes them inactive. Spoiling may
occur if soaking is prolonged at room temperature. Make
sure to refrigerate if soaking for longer than 1-2 hours.
For most vegetables, barely cover them with cold water and
soak 20 minutes to 2 hours to replace the moisture. To cook,
bring vegetables to a boil and simmer until done. One cup
of dried vegetables rehydrates to about 2 cups. For greens
cover them with boiling water.
For dried fruit, barely cover them with cold water and soak
1-8 hours to replace the moisture depending on fruit type,
size of pieces, and water temperature. Hot water takes
less time. Over-soaking will produce less flavor. To cook
rehydrated fruit, cover and simmer in the same water as was
soaked in. One cup of dried fruit rehydrates to about 1 1/2
cups. For greens cover them with boiling water.
For maximum nutritional value:
1. Blanch for the correct length of time
2. Pack dried foods properly and store in a cool, dark, dry
place
3. Check dried foods periodically to see that moisture has
not been absorbed
4. Eat dried foods as soon as possible
5. Use the remaining liquid after rehydration in recipes
HINTS AND REMINDERS
1. Select ripe produce that is in good condition. Bad food
may give an off-flavor to the entire lot.
2. Wash thoroughly to remove dirt or chemicals, remove
soft or spoiled areas. Slice and pretreat if necessary.