Excalibur ECB50B User manual

ECB50B Dehydration Guide
www.ExcaliburDehydrator.com
OCT2014

CONTENTS
Introduction 1
Important Safeguards 2
Get To Know Your Excalibur 3
Getting Started 3
Care and Cleaning 3
Drying Basics 4-5
Pretreatment 4
Dipping 4
Blanching 4
Temperature 5
Time 5
Testing for Dryness 5
Storage 5
Re-Constitution 5
Fruits Drying Guide 6
Vegetables Drying Guide 7
Other Dehydrator Uses 8-9
Fruit Leathers / Rolls 8
Meat & Fish Jerky 8
Herbs and Spices 8
Nuts 8
Pasta 8
Recrisping 9
Yogurt 9
Cheese 9
Recipes 10-19
Warranty 20
Notes 21

Dry it! You’ll like it!
Thank you for choosing Excalibur Dehydrators. Since
1973, Excalibur has been in the dehydrating business.
The idea started in a garage in Sacramento, CA. Over
the years, we’ve received many patents for air flow and
dehydration technologies that have revolutionized the
way people dry foods.
A variety of foods from bright golden kernels of farm-
fresh corn to rings of island-sweetened pineapple can
be dehydrated. Slices of beef, chicken, fish or even
venison can be marinated in a combination of sauces
and spices and easily transformed into homemade
jerky. Fruit purees dried become a vivid colored taffy-like
snack or fruit roll.
We’re proud of our history and delighted that you have
chosen to be a part of it.
If you have any questions, please contact our
Customer Service Department at 1-800.875.4254.
Join us on:
www.facebook.com/ExcaliburDehydrators
www.twitter.com/drying123
www.youtube.com/excaliburdehydrators
http://www.pinterest.com/drying123/
1
www.ExcaliburDehydrator.com

• For Household Use only.
• Do not place near a gas or electric burner.
• Do not place in a heated oven or microwave.
• Do not touch the hot surfaces.
• Do not let cord hang over edge of table or counter.
• Do not operate if cord or plug is damaged or after the appliance malfunctions.
Call customer service for repair or adjustment.
• To protect against electrical shock, do not immerse power unit or any part of the
cord and plug in water or other liquid.
• Unplug unit when not in use and before cleaning.
• Close supervision is necessary when appliance is used by or near children.
• Use of accessories or attachments not recommended by the manufacturer may
cause injury.
• Do not use outdoors. Never block airflow to the bottom of the base. Never cover
the entire unit. Never place on carpet, towel, newspaper, etc. Only place on a flat
surface that provides sufficient airflow.
• Sharp utensils should not be used inside the dehydrator.
• Do not use this appliance for any reason other than its intended use.
SAVE THESE INSTRUCTIONS.
IMPORTANT SAFEGUARDS
2

GETTING STARTED
1. Remove cover and trays from base.
2. Uncoil cord from base.
3. Set base on a dry, level surface. Make sure there is enough space around the base
andcoverforsufcientairow.
4. Food goes on the smooth side of the plastic tray lining. When drying stickier foods
or liquid foods, we recommend using the plastic drying trays provided or placing a
Paraexx®dehydratorsheetorparchmentpaperonthemeshbeforeloadingfood.
5. Once trays are loaded, place trays on the power base. Stack trays with the raised
rib of the tray facing down.
6. Place cover on top stacked tray.
7. Plug cord into electrical outlet.
8. Set temperature.
9. Press ON and begin dehydrating.
10. Press OFF when dehydrating is complete.
GET TO KNOW YOUR EXCALIBUR
Plastic Tray Lining
(5) Included
*Plastic Drying Trays are
Not Dishwasher Safe.
Yogurt Cups
(4) Included
accessories:
The following accessories are included with your dehydrator.
Ventilation
Cover
Powercord
On / Off SwitchTemperature Control
Center Fan
Base Platform
Power Base
Tray 5
Tray 4
Tray 3
Tray 2
Tray 1
CARE & CLEANING
1. Remove plug from wall outlet.
2. Remove trays from base.
3. Wash trays and plastic tray
lining in warm water with a
mild detergent or on top rack
of dishwasher.
4. NOTE: Remove from dishwasher
before drying cycle.
5. Wipe the dehydrator base with
a soft, damp cloth. Do NOT dip
or submerge the base in water
or other liquid.
3
95°F
35°C
105°F
41°C
115°F
46°C
125°F
52°C 135°F
57°C
145°F
63°C
165°F
74°C
ON
OFF
l
l
l
Drying Sheets
(2) Included

Wash produce before drying. Blot off excess water. Load trays with food that is sliced
evenly. As a tray is loaded, place it on the dehydrator to begin drying. During the drying
process, we suggest rotating the trays halfway thru the drying cycle.
PRETREATING
Pretreating food is not an essential procedure. However, pretreating will help maintain:
Color: reduces oxidation of foods such as apples and potatoes keeping them from turning
brown.
Nutrients: helps retain the minimal loss which tends to occur during the drying process.
Texture: lessens the chance for fiber deterioration in produce.
There are basically two types of pre-treatment, dipping and blanching.
DIPPING
Used primarily to prevent fruits or vegetables from oxidizing. The following are pre-treatment dips:
Sodium Bisulfite: When mixed with water, sodium bisulfite is a liquid form of sulfur. It is the
most effective and least expensive anti-oxidant. Use only a food-safe grade of sodium
bisulfite that is made especially for dehydration. If subject to sulfur allergic reactions, check
with your physician before using Sodium Bisulfite as a dip. For Fruits, mix 1 1/2 tablespoons
of Sodium Bisulfite in one gallon of water. Soak fruit slices for 5-10 minutes. Rinse. For
Vegetables, recommended for steam blanching only. Add 1 teaspoon Sodium Bisulfite
to 1 cup of steaming water and blanch. This is particularly recommended for vegetables
to be stored in excess of three months.
Ascorbic Acid-Citric Acid Dip: is simply a form of vitamin C. Citric acid. Soak the prepared
produce in a solution of 2 tablespoons of powder to 1 quart of water for 2 minutes.
Fruit Juice Dip: Citrus juices, such as pineapple, lemon or lime, may be used as a natural
anti-oxidant. Stir 1 cup of juice into 1 quart of lukewarm water and soak for 10 minutes.
BLANCHING
Done either in boiling water or by steaming the foods. This method is most effective on
tough-skinned fruits (sometimes having natural protective wax coating) such as grapes,
plums, cranberries, etc. By boiling fruits in water for 1 to 2 minutes, the skin “cracks” and
allows the moisture to more readily escape, thus the drying time is faster.
Water Blanch: Bring a pot of water to a boil and stir the food directly into the boiling water.
Cover and blanch for approximately 3 minutes. Remove food from the boiling water and
place it into ice water to cool. Blot with a towel to remove excess water before drying.
Steam Blanching: Using a pan-type steamer, fill the lower portion with 2 inches of water.
Fill upper section with food. Let the water rapidly boil approximately four minutes. Remove
food and place it into ice water to cool. Blot with a towel to remove excess water before
drying.
Electric Steamers: Electric steamers are perhaps the best means for blanching. Follow the
set guidelines provided in your electric steamer’s operating manual for blanching fruits
and vegetables.
DRYING BASICS
4

TEMPERATURE
Follow the guide on the cover of the dehydrator for proper drying temperatures. 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. Meats and Fish should always be dried at the highest temperature setting.
TIME
Drying times vary depending on multiple factors. These factors include the amount of
humidity in the air, the moisture content of the food being dried and the method of
preparation. Halfway through the dehydration process, we suggest rotating the trays for
even dehydration.
Humidity: Check with your local weather service to determine the day’s humidity level.
The closer the humidity is to 100%, the longer it will take for your food to dry.
Moisture Content: 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. The more water,
the longer the drying time.
Slicing: Uniform, thin food slicing not more than 1/4” thick, spread evenly in a single layer
on the drying trays.
TESTING FOR DRYNESS
Remove a piece of food, let it cool. Fruits should be pliable, leathery or chip-like. Depending
on your preferences. Tear fruits in half, pinch and watch for moisture drops along tear.
Fruit rolls should be leathery with no sticky spots. Vegetables should be tough or crisp.
Meat and fish jerky should be tough, not brittle.
STORAGE
Containers for dried foods should be safe from moisture and insects. Glass jars with tightly
fitted lids, plastic zip-lock and vacuum/heat-sealable bags are recommended storage
containers. Food-safe metal cans, such as coffee cans or cookie tins, may be used to store
individual bags for extra protection. Store in a cool, dark and dry area at 50º - 60ºF/10º - 16ºC.
RECONSTITUTION
Reconstituting dried foods adds yet another dimension to the versatility of daily food
preparation. Properly dried foods rehydrate well. They return practically to their original
size, form and appearance. There are several methods of reconstituting dehydrated food,
including soaking foods in water or juice, placing food in boiling water, cooking, or using
an electric steamer. It is important to remember not to add salt, sugar or spices during the
initial five minutes of reconstitution as these additives hinder the absorption process.
5

*For raw & living foods - use 105ºF/the drying time is extended for fruits and vegetables
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
FRUITS DRYING GUIDE Dry best at 135ºF/57ºC
6

VEGETABLES DRYING GUIDE 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
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
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
Pumpkin
Cut into pieces, remove all seeds. Bake or steam until tender, scrape
pulpfromskinandpureeinablender.PourontoParaflexx®®sheets
or kitchen parchment paper. When dry cover with plastic wrap & roll.
Leathery 7-11
hours
Summer
Squash Wash, peel if desired, cut into 1/4” slices. Leathery 10-14 hours
Tomatoes Wash & remove stems, slice 1/4:, Circles & for cherry/grape
tomatoes, slice in half, dry skin side down.
Leathery
or Brittle
5-9
hours
Winter Squash Wash & cut into pieces, bake or steam until tender, puree
pulpinblender,pourontoParaflexx®®dryingsheets. Brittle 7-11 hours
Yams Wash, steam until just tender, peel and cut into 1/4” slices. Brittle 7-11
hours
Zucchini Wash & cut into 1/4” slices or into 1/8” slices for chips. Brittle 7-11
hours
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
7

FRUIT LEATHERS / ROLLS
Yogurt, leftover fruits or vegetables can be pureed, sweetened and spiced and made
into a nutritious, high-energy snack food. Spread the pureed, produce thinly on the BPA
free plastic drying sheets provided (not mesh tray) or parchment paper and dehydrate,
transforming the liquid into a chewy, quick-energy snack! The plastic trays are not dishwasher
safe.
MEAT & FISH JERKY
Many recipes are available, but you can use just about any combination of the following
ingredients: soy, Worcestershire, tomato or barbecue sauce; garlic, onion or curry powder,
seasoned salt or pepper. Pick a lean cut of raw meat as free from fat as possible; the
higher the fat content, the shorter the storage life of the jerky. Slice the meat either with
or across the grain. Uniform, even slicing is key! Jerky cut with the grain will be chewy; cut
across the grain will be very tender but more brittle. Cut into strips 1’ wide, 3/18” thick and
as long as you want. Once sliced, cut off all visible fat.
HERBS & SPICES
Dry your own freshly grown herbs! Create special teas and seasonings.
Trim off any dead or discolored plant parts. Wash the leaves and stems in cool water. Blot
with towel to remove as much water as possible. Spread the plants in a single layer on
trays. Dry at 95ºF/35ºC - 115ºF/46ºC for 2 to 4 hours. Note: If herbs take longer than 4 hours,
turn the temperature to a higher setting. Higher humidity areas may require temperature
as high as 125ºF/52ºC to dry herbs and spices properly.
NUTS
Nuts can be dried at home in their natural state or spiced and seasoned.
Spread nuts in a single layer on the drying trays. Dry at 115ºF/46ºC - 125ºF/52ºC for 10 to
14 hours, and nut meats should be dry in 8 to 12 hours. Note: Due to high oil content, nut
meats may turn rancid if not refrigerated.
PASTA
Place strips of freshly made pasta in single layers onto your drying trays. Dry at 135ºF/57ºC
for 2 to 4 hours.
OTHER DEHYDRATING USES
8