Excalibur 3926TB User manual

Dehydration Guide
www.drying123.com
Household Use Only
Made in the USa
041515

Working on a simple premise, the Excalibur®Dehydrator removes water from food by
a continuous circulation of thermostatically-controlled warm air. A variety of foods, from
bright golden kernels of farm-fresh corn to rings of island-sweetened pineapple can be
dehydrated. Produce, however, is not the only food commonly preserved in a food dryer!
Slices of beef, chicken, fish or even venison can be marinated in a combination of sauces
and spices and easily transformed into homemade jerky. A carton of yogurt spread over a
sheet of Paraflexx™or plastic wrap, dries, and becomes a vividly colored, taffy-like snack
or fruit roll.
Operating cost for your Excalibur®Dehydrator is approximately 3 - 6 cents per hour. Using
your dehydrator compared to traditional canning or freezing methods will prove to be well
worth your initial low-cost investment.
INTRODUCTION

1
CONTENTS
Introduction inside front cover
Safeguards & Operating Instructions 2-3
Time & Temperature Guide 4
Timing 4
Cleaning 4
Preparation 5
Pretreatment 5
Dipping 5
Blanching 5
Storage & Reconstitution 6-10
Food Drying Guide – Fruits 7
Food Drying Guide – Vegetables 8-9
Leathers and Fruit Rolls 10
Fruit 10
Yogurt 10
Vegetables 10
Jerky 11
The Process 11
Dehydrating 11
Storage 11
Raw & Living Foods 12
What Are Living Foods 12
Why Excalibur®is Superior for Living Foods 12
Food Temperature vs. Air Temperature 12
How to use your dehydrator for Living Foods 12
Other Dehydrator Uses 13-14
Herbs and Spices 13
Nuts 13
Raising Bread 13
Pasta 13
Yogurt 13
Recrisping 13
Cheese 14
Drying Photographs 14
Whole Meal Preparation 14
Recipes 15-16
Questions and Answers 17
Trouble Shooting Guide 18
Excalibur’s® Convenient Lift-off Door 19
Notes 20

2
SAFEGUARDS
IMPORTANT SAFEGUARDS When using
electrical appliances, follow these basic safety precautions.
1. Read all instructions. SAVE THESE INSTRUCTIONS.
2. Do not touch hot surfaces.
3. To protect against electrical hazards do not immerse any part
of the dehydrator, cord, or plug in water or other liquid.
4. Close supervision is necessary when any appliance is used
near children. Keep the appliance and cord away from
children under the age of 8 years old.
5. Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions, or has been damaged in any
manner. Return appliance to the nearest authorized service
facility for examination, repair, or adjustment.
7. The use of accessory attachments not recommended by the
appliance manufacturer may cause hazards.
8. Sharp utensils should not be used inside the dehydrator.
9.
10. Do not let cord hang over the edge of the table or counter, or
touch hot surfaces.
11. Do not use outdoors.
12. Do not place on or near a hot gas or electric burner, or in a
heated oven.
13. Always plug cord into the wall outlet before turning machine
on. To disconnect, turn switch to “off” before removing plug
from wall outlet.
14. Do not use appliance for other than intended use.
15. Do not remove the ground pin on your power cord.
16. Avoid contacting moving parts.
17. Clean only sides and bottom, don’t wipe any electrical
components.
18. This appliance should not be used by children under 8 years
old or persons with reduced physical, sensory or mental
capabilities or lack of experience and knowledge of using the
CAUTION HOT SURFACE: THE dEHydRATOR dOES gET HOT TO THE TOUCH.

3
OPERATING INSTRUCTIONS
OPERATING INSTRUCTIONS
Operating your dehydrator is extremely simple! Begin by plugging in your unit. Then using
both hands (to prevent tipping) carefully slide trays loaded with food into position. Once the
trays are in place, replace door* and set the thermostat to the correct temperature.
1. Place the dehydrator on a smooth, dry surface.
2. Load the trays with food. Place the door on machine.*
appliance. Only persons who properly understand the safe
use of the appliance the hazards involved shall use this
appliance. Children should only operate the appliance under
close supervision and in no case should they play with the
appliance. Cleaning and user maintenance shall not be made
by children without supervision.
19. This appliances is not intended to be operated with an
external timer or separate remote control system.
20. The symbol on the product or its packaging indicates that this
product must not be disposed of with your other household
waste. Instead, it is your responsibility to dispose of your
waste equipment by handing it over to a designated collection
point for recycling of waste, electrical and electronic
equipment. The separate collection and recycling of your
waste equipment at the time of disposal will help conserve
natural resources and ensure that it is recycled in a manner
that protects human health and the environment. For more
information about where you can drop off your waste for
recycling, please contact your local authority, or where you
purchased your product.
21. This appliance is not intended for use by persons (including
children) with reduced physical, sensory or mental capabilities,
or lack of experience and knowledge, unless they have been
given supervision or instruction concerning use of the
appliance by a person responsible for their safety. Children
should be supervised to ensure that they do not play with the
appliance.
22. This appliance is not intended to be operated by means of an
external timer or separate remote-control system.

4
TIME & TEMPERATURE GUIDE
For your convenience, a colorful temperature guide has been affixed to your Excalibur® unit.
Following this guide will ensure the use of proper temperatures when drying foods. If the
heat is too high, the food may “case harden” which means it will feel dry on the outside; yet
inside, it is still moist. If the heat is set too low, drying time and use of electricity is increased.
Timing
Approximate amount of time need to dehydrate food is listed on pages x – x. However,
drying times vary based on a few factors:
Humidity: Check your local weather service to determine the day’s humidity level. The
closer the humidity level is to 100%, the longer it will take food to dry.
Moisture Content: The actual amount of water in the food you are drying is also a major
consideration. Remember, water content of a fruit or vegetable can vary due to growing
season, rainfall and environmental factors, as well as the ripeness of the food.
Slicing: The amount of water in the food can vary due to the growing season’s rainfall,
environmental factors, and the ripeness of the food. This will effect drying times. If you
wash produce before dehydrating, make sure you towel off excess water prior to drying.
Cleaning
Wipe dehydrator with a damp cloth and warm, soapy water. Rinse well. Trays can be placed
on top rack of dishwasher. Removable mesh inserts can be soaked in warm, soapy water.
Wipe down with a damp sponge. Door can be cleaned using warm, soapy water. Wipe
down with a damp sponge.
TEMPERATURE Temperature
The thermostat range is 85° to 165° F.
Turn thermostat clockwise to desired temperature setting.
On timer units, the timer is the on/off switch.
Consult the drying times pages 8-12 for timing information.
The 5 & 9 tray units without a timer have the on-off switch in the thermostat.
Turn counter-clockwise for off.
In order to select timed operation, turn knob to desired time setting. While timing, the knob
will indicate remaining time.
Timer
85165
95135
105125
115
3. Plug the power cord into standard 120 volt outlet or 220/240 volt outlet depending
upon your voltage.
4. Set the thermostat to desired temperature.**
5. When the food is dehydrated and dry, allow it to cool. Then package in an airtight
food storage container.

5
PREPARATION
Pre-treatment
Pretreating food isn’t essential but may help maintain the food’s color, nutrients and texture.
Dipping
A treatment used to prevent fruits and vegetables from oxidizing. After using one of these
treatments, blot off excess moisture with paper towels before placing food in dehydrator.
Excess moisture extends drying time.
• Sodium Bisulfite: Available directly through Excalibur. It is the most effective and least
expensive anti-oxidant. Use only food-safe grade. When mixed with water, this is the
liquid form of sulfur. Before using, check with your physician regarding allergies.
• Fruits: Mix 1-1/2 tablespoons of Sodium Bisulfate in 1-gallon of water. Soak fruits slices
for 5 minutes. Rinse.
• Vegetables: ecommended for steam blanching only. Also highly recommended for
vegetables to be stored in excess of 3 months. Add 1 teaspoon of Sodium Bisulfate to
each 1 cup of steam water and blanch.
• Ascorbic Acid-Citric Acid Dip: Available directly through Excalibur. Simple form of
Vitamin C. Found in all citrus fruits. Soak prepared produce in a solution of 2 tablespoons
of powder to 1 quart of water for 2 minutes.
• Fruit Juice Dip: A natural anti-oxidant. Stir 1 cup of citrus juice into 1 quart of lukewarm
water. Soak prepared produce for 10 minutes. NOTE: Fruit juice is only 1/6 as effective
as pure Ascorbic Acid and may add taste to your food.
• Honey Dip: A common treatment for dried fruits sold in the grocery store or in health food
stores. This will make fruit considerably sweeter and add calories as well. Dissolve 1 cup
of sugar in 3 cups of hot water. Cool mixture to lukewarm. Add 1 cup of honey. Dip fruits
in small batches. Remove with slotted spoon and drain thoroughly before dehydrating.
Blanching
A treatment using boiling water or steam. Also known as checking or crazing. Use on tough-
skinned or fruits with a natural protective wax like graphs, plums, cranberries, etc. This method
reduces drying time significantly. er.
• Water Blanch: Bring pot of water to a boil. Stir in food. Cover and let sit for approximately
3 minutes. Remove food. Place it in ice water to cool. Skins of fruit should be cracked so
moisture can escape during drying process. Blot off excess moisture with paper towels
before placing food in dehydrator. Excess moisture extends drying time.
• Steam Blanching: Using a steamer, fill the lower portion with 2 inches of water. Fill the
upper, perforated section with food. Let water boil rapidly for 5 minutes. Remove food.
Place it in ice water to cool. Blot off excess moisture with paper towels before placing food
in dehydrator. Excess moisture extends drying time.
• Electric Steamers: Follow the directions provided with your steamer’s operating manual
for blanching fruits and vegetables..

6
STORAGE & RECONSTITUTION
Theidealtemperatureforfoodstorageis50˚–60˚F/10˚–16˚C.Usecontainerssafefrom
moisture and insects. Glass jars with tight lids, sealed bags, and vacuum-sealed bags are
recommended. You can store bags in metal coffee cans or cookie tins.
Reconstitution
Reconstituting foods adds yet another dimension to the versatility of daily food preparation.
Properly dried food, rehydrate well. They will retain much of the aroma, flavor, minerals and
vitamins. Here are some common reconstituting methods. It is important to not add salt, sugar
or spiced during the first 5 minutes of reconstitution.
•
Electric Steamer: Place food in a rice bowl and cover with liquid. Follow the directions provided
with your steamer’s operating manual for reconstituting fruits and vegetables.
• Soaking: Place dried food in a shallow pan. Cover with liquid. Allow 1 to 2 hours for
rehydration process to occur.
•
Boiling Water: Vegetables: Place 1 cup of dried vegetables in 1 cup of boiling water. Soak
for 5 to 20 minutes. Fruits: Place 1 cup of dried fruit and 1 cup of boiling water into a pan.
Let simmer until tender.
•
Cooking: For vegetable sides, fruit toppings, or compotes: Use 1 part liquid to 1 part dried
food. For food used in soufflés, pies and quick breads, add 2 parts of liquid to 3 parts of
dried food. When cooking fruits, place into a saucepan with boiling water, turn heat to low.
Simmer 1 to 15 minutes or until tender.

7
FOOD DRYING GUIDE - FRUITS
Dry best at 135ºF/57ºC
Food Preparation Test Time
Apples Pare, core & cut into ¼” slices or rings.
May be sprinkled with cinnamon if desired. Pliable 7-15 hours
Apricots Wash, cut in half, slice and remove pit.
Push in backs dry skin side down. Pliable 20-28 hours
Bananas Peel & cut into 1/8” slices. Leathery or
Crisp
6-10
hours
Berries Leave whole. For wax skin berries pretreat
by crazing. Leathery 10-15 hours
Cherries
Remove stems & pits. Cut in half & place
skin side down & sticky on tray. Will be like
raisins, watch to prevent over drying.
Leathery
& Sticky
13-21
hours
Cranberries Same process as berries. Pliable 10-12
hours
Figs Wash, cut out blemishes, quarter & spread
one layer deep, skin side down. Pliable 22-30 hours
Grapes
Wash, remove stems & cut in half or leave
whole, skin side down. Blanching will
reduce drying time by 50%.
Pliable 22-30
hours
Nectarines Wash, pit and peel. Cut into 3/8” slices, dry
skin side down. Pliable 8-16 hours
Peaches Wash, pit and peel-if desired 1/4” slices. Pliable 8-16
hours
Pears Wash, remove core, peel 1/4” slices, or 1/4
the pear. Pliable 8-16 hours
Persimmons Wash, remove cap & peel 1/4” slices. Leathery 11-19
hours
Pineapple Peel,removebrouseyesandcore.Cut
into 1/4” slices or wedges. Pliable 10-18 hours
Prune Plums Wash, cut in half, remove pit and pop the
back to expose more surface to the air. Leathery 8-16 hours
Rhubarb Wash, cut into 1” lengths. Leathery 6-10
hours
Strawberries Wash, cut off caps, slice 1/4” thick. Leathery
& Sticky
7-15
hours
Watermelon Cut off rind, cut into wedges and remove
seeds.
Pliable
& Sticky
8-10
hours
*for raw & living foods - use 105ºF/the drying time is extended

8
FOOD DRYING GUIDE - VEGETABLES
Dry Best At 125ºF/52ºC
Food Preparation Test Time
Asparagus Wash & cut into 1” pieces. Brittle 5-6 hours
Beans,
Greens or
Wax
Wash, remove ends, cut 1” pieces or
French style. Brittle 8-12 hours
Beets
Remove all but 1/2” of the top scrub
thoroughly, steam until tender. Cool, peel &
cut 1/4” slice or 1/8” cubes.
Leathery 8-12
hours
Broccoli Wash & trim, cut stems into 1/4” pieces.
Dry florets whole. Brittle 10 -14 hours
Cabbage Wash, trim & cut into 1/8” strips. Brittle 7-11 hours
Carrots Wash, trim tops, peel if desired. Cut into
1/8” cubes or circles. Leathery 6-10 hours
Celery Wash thoroughly, separate stalks, cut into
1/4” strips. Leathery 3-10 hours
Corn
Shuck corn, trim silk & steam until milk
is set. Cut off from cob & spread on tray,
stirring several times while drying.
Brittle 6-10
hours
Cucumber Wash, slice 1/8” thick. Leathery 4-8 hours
Eggplant Wash, peel, slice 1/4” thick. Leathery 4-8 hours
Greens
Wash thoroughly, trim, remove tough stems,
spread over trays so leaves aren’t matted
together. For more even drying, stir several times.
Brittle 3-7 hours
Mushrooms
Brush off dirt or wipe with damp cloth, slice
3/8” slice from cap through stem ends.
Spread in single layer on tray.
Leathery 3-7 hours
Okra Wash, trim, slice 1/4” circles. Leathery 4-8 hours
Onions Remove root, top and skin, 1/4” slices, 1/8”
rings or chop. Dry at 145ºF/63ºC. Leathery 4-8 hours
Parsnips
Scrub, trim and peel if desired Cut into 3/8” slices.
Tough/
Brittle 7-11 hours
Peas
Shell peas, wash and steam only until they
indent, rinse with cold water, blot dry with
paper towel.
Brittle 4-8 hours
Peppers
Remove stem, seeds and white section. Wash
and pat dry, chop or cut 1/4” strips or rings.
Leathery 4-8 hours
Popcorn Leave kernels on cob until well dried, then
remove from cob and dry until shriveled. Shriveled 4-8 hours
Potatoes
Use new potatoes, wash and steam for 4-6
minutes. Cut French style, in 1/4” slices,
1/8” circles or grate.
Brittle or
Leathery 6-14 hours