Guide Gear 1A-DS113 User manual

READ & SAVE THESE INSTRUCTIONS
Guide Gear 5 Tray Food Dehydrator
Owner’s Manual
WARNING: Read carefully and understand all ASSEMBLY AND OPERATION
INSTRUCTIONS before operating. Failure to follow the safety rules and other basic safety
precautions may result in serious personal injury.
Item # 1A-DS113

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Congratulations on your Guide Gear™ purchase.
Take your game to the next level with field-tested
Guide Gear™ products for a confident, competitive edge that
strikes the perfect balance between performance and value.
For future reference, please complete the owner’s record below:
Serial Number/Lot Date Code: ________________________________
Purchase Date: ____________________________________________
Save the receipt, warranty, and this manual. It is important that you read
the entire manual to become familiar with this product before you begin
using it.
This food dehydrator is designed for certain applications only. The
Sportsman’s Guide and Northern Tool and Equipment are not
responsible for issues arising from modification or improper use of this
product such as an application for which it was not designed. We
strongly recommend that this product not be modified and/or used for
any application other than that for which it was designed.
DO NOT RETURN TO THE STORE.
For help with assembly, service, or missing/defective parts,
Please call our toll-free number:
1-800-545-9633
Or email:
[email protected]
M-F 8:00 AM - 6:00 PM CST
Saturday 8:00 AM - 4:00 PM CST
.

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Table of Contents
Intended Use ........................................................................................................................................ 4!
Technical Specifications .................................................................................................................... 4!
Important Safety Information ............................................................................................................. 4!
Specific Operation Warnings ............................................................................................................. 6!
Grounding ............................................................................................................................................ 7!
Extension Cords .................................................................................................................................. 8!
Main Parts of the Food Dehydrator .................................................................................................... 9!
Food Dehydrator Control Panel Diagram ........................................................................................ 11!
Before Each Use ................................................................................................................................ 12!
Operating Instructions ...................................................................................................................... 12!
Food Drying Guides .......................................................................................................................... 13!
Tips to Obtain the Best Results ....................................................................................................... 15!
Pre-Treatment of Foods .................................................................................................................... 15!
Making and Storing Jerky ................................................................................................................. 16!
Fruit Roll-Ups ..................................................................................................................................... 17!
Drying Flowers and Crafts ................................................................................................................ 17!
Reconstituting Dried Foods ............................................................................................................. 18!
Recipes ............................................................................................................................................... 18!
Food Safety ........................................................................................................................................ 19!
Problem Solving and Troubleshooting ........................................................................................... 20!
Cleaning and Maintenance ............................................................................................................... 21!
Replacement Parts ............................................................................................................................ 21!
Limited Warranty ............................................................................................................................... 22!

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Intended Use
Turn to this Guide Gear® Food Dehydrator to make high quality foods such as venison jerky,
dehydrated freshly picked vegetables from your garden, and fruit leather. This 5 tray dehydrator is
intended for household use only. You can also use it to make certain crafts, such as drying flowers,
dough art and beads.
Technical Specifications
Property
Specification
5 Tray H.D. Food Dehydrator 1A-DS113
120V 60HZ 550W
Control Type
Digital LED
Dehydrator Body Construction
Food Grade, Shatterproof ABS Plastic
Weight
17 Pounds
Dimensions
21” x 16.5” x10”
Thermostat Range
85 to 155 Degrees Fahrenheit
Important Safety Information
WARNING
• Read and understand all instructions. Failure to follow all instructions may result in serious injury
or property damage.
• The warnings, cautions, and instructions in this manual cannot cover all possible conditions or
situations that could occur. Exercise common sense and caution when using this food dehydrator.
Always be aware of the environment and ensure that the food dehydrator is used in a safe and
responsible manner.
• Do not allow persons to operate or assemble the food dehydrator until they have read this manual
and have developed a thorough understanding of how it works.
• Do not modify this food dehydrator in any way. Unauthorized modification may impair the function
and/or safety and could affect the life of the product. There are specific applications for which the
product was designed.
• Use the right food dehydrator for the job. DO NOT attempt to force small equipment to do the work
of larger industrial equipment. There are certain applications for which this food dehydrator was
designed. This food dehydrator will be safer and do a better job at the capacity for which it was
intended. DO NOT use this food dehydrator for a purpose for which it was not intended.
• Industrial or commercial applications must follow OSHA requirements.
WARNING
WORK AREA SAFETY
• Inspect the work area before each use. Keep work area clean, dry, free of clutter, and well-lit.
Cluttered, wet, or dark work areas can result in injury.
• Do not allow the product to come into contact with an electrical source. The food dehydrator is not
insulated and contact will cause electrical shock.
• Keep children and bystanders away from the work area while operating the food dehydrator. Do

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not allow children to handle the product.
• Be aware of all power lines, electrical circuits, water pipes, and other mechanical hazards in your
work area. Some of these hazards may be hidden from your view and may cause personal injury
and/or property damage if contacted.
WARNING
PERSONAL SAFETY
• Stay alert, watch what you are doing, and use common sense when operating the food
dehydrator. Do not use the food dehydrator while you are tired or under the influence of drugs,
alcohol, or medication. A moment of inattention while operating the food dehydrator may result in
serious personal injury.
• Dress properly. Do not wear loose clothing, dangling objects, or jewelry. Keep your hair, clothing
and gloves away from moving parts. Loose clothes, jewelry, or long hair can be caught in moving
parts. Air vents on the food dehydrator often cover moving parts and should be avoided.
• Wear the proper personal protective equipment when necessary. Use ANSI Z87.1 compliant safety
goggles (not safety glasses) with side shields, or when needed, a face shield. This applies to all
persons in the work area.
• Do not overreach. Keep proper footing and balance at all times.
• Do not use the food dehydrator when tired or under the influence of drugs, alcohol or medication.
CAUTION
PRODUCT USE AND CARE.
• Check for damaged parts before each use. Carefully check that the product will operate properly
and perform its intended function. Replace damaged or worn parts immediately. Never operate the
product with a damaged part.
• Do not use a product with a malfunctioning switch. Any power food dehydrator that cannot be
controlled with the power switch is dangerous and must be repaired by an authorized service
representative before using.
• Disconnect the power supply from the product and place the switch in the off position before
making any adjustments, changing accessories, cleaning or storing the food dehydrator. Such
preventive safety measures reduce the risk of starting the food dehydrator accidentally. Allow to
cool before putting on or taking off parts.
• Store the product when it is not in use. Store it unplugged in a dry, secure place out of the reach of
children. Inspect the food dehydrator for good working condition prior to storage and before re-
use.
• Use only accessories that are recommended by the manufacturer for use with your product.
Accessories that may be suitable for one food dehydrator may create a risk of injury when used
with another food dehydrator.
• Do not leave the food dehydrator running unattended.

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Specific Operation Warnings
WARNING
• This unit gets hot. Do not touch metal surfaces while operating.
• Do not touch hot surfaces. Use handles or knobs.
• This unit may scratch household surfaces. Edges may be sharp.
• Do not use sharp utensils inside the unit.
• Do not attempt to move this unit while it is operating.
• Extreme caution must be used when moving an appliance containing hot oil or other hot
liquids.
• The distance between dehydrator's back/side and wall/obstacles should be greater than 4
inches. Use in a well ventilated area.
• Never open the rear panel of the food dehydrator. Never remove the back screen from the
dehydrator.
• Avoid contact with moving parts.
• Do not operate food dehydrator on flammable surfaces.
• Never put the food dehydrator near a hot burner, in an oven, or in a dishwasher. Food
dehydrator parts are not dishwasher safe.
• Do not use food dehydrator outdoors. This food dehydrator is intended for household use
only. Do not operate around any flammable or combustible materials.
• Do not let cord hang over the edge of a table or counter, come into contact with sharp edges,
or touch hot surfaces. Do not let cord become kinked.
• It is suggested not to use extension cords with this food dehydrator.
• Place the food dehydrator on a firm and stable surface away from the edge of the worktop.
Never use the food dehydrator unless it is fully upright and completely assembled. All four
feet should be secure on a level surface. The food dehydrator should not move during
operation.
• To avoid unintenti o n a l start i n g , m a ke sure t h e p o w e r swit c h i s in t h e “O F F ” posi t i o n before
connecting the dehydrator to the power source.
• Do not use in wet areas. Do not put food dehydrator in water or other liquids. Do not operate
food dehydrator with wet hands or while standing on a wet floor. Do not use food dehydrator if
it is wet.
• Use only indoors, in a clean, dry location, free of flammable objects.
• Never plug unit into a damaged electrical outlet.
• Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, turn
any control to “off”, then remove plug from wall outlet.
• Clean food dehydrator to instructions. Clean with a damp cloth and mild detergent. Make
sure food dehydrator is completely dry before reconnecting to a power source, if not electric
shock may result.

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Grounding
WARNING
• This food dehydrator must be grounded while in use to protect the operator from electrical shock.
This unit is equipped with an electrical cord that has an equipment grounding conductor and a
grounding plug. The plug MUST be plugged into a matching receptacle that is properly installed
and grounded in accordance with ALL local codes and ordinances.
• DO NOT MODIFY THE PROVIDED PLUG. If it will not fit the receptacle, have the proper
receptacle installed by a qualified electrician.
• CHECK with a qualified electrician or service person if you do not completely understand the
grounding instructions, or if you are not sure the food dehydrator is properly grounded.
Grounded Food Dehydrators: Food Dehydrators with 3-Prong Plugs
Food dehydrators marked with Grounding Required have a 3-wire cord and 3-prong grounding plug.
The plug must be connected to a properly grounded outlet. If the food dehydrator should electrically
malfunction or break down, grounding provides a low resistance path to carry electricity away from the
user, reducing the risk of electric shock. (See Figure A.)
The grounding prong in the plug is connected through the green wire inside the cord to the grounding
system in the food dehydrator. The green wire in the cord must be the only wire connected to the food
dehydrator’s grounding system and must never be attached to an electrically live terminal.
Your food dehydrator must be plugged into an appropriate outlet, properly installed and grounded in
accordance with all codes and ordinances. The plug and outlet should look like those in the following
illustration.
Double Insulated Food Dehydrators: Food Dehydrators with Two-Prong Plugs
Food dehydrators marked Double Insulated do not require grounding. They have a special double
insulation system which satisfies OSHA requirements and complies with the applicable standards of
Underwriters Laboratories, Inc., the Canadian Standard Association, and the National Electrical Code.
(See Figure B.)
Double insulated food dehydrators may be used in either of the 120 volt outlets shown in the following
illustration.

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Extension Cords
WARNING
• It is recommended that you do not use an extension cord with this food dehydrator.
• If you do, USE A PROPER EXTENSION CORD. Make sure your extension cord is in good
condition. When using an extension cord, be sure to use one heavy enough to carry the current
your product will draw. An undersized cord will cause a drop in line voltage, resulting in loss of
power and cause overheating.
• Be sure your extension cord is properly wired and in good condition. Always replace a damaged
extension cord or have it repaired by a qualified person before using it. Protect your extension
cords from sharp objects, excessive heat and damp or wet areas.
• Grounded food dehydrators require a 3-wire extension cord. Double Insulated food dehydrators
can use either a 2- or 3-wire extension cord.
• As the distance from the supply outlet increases, you must use a heavier gauge extension cord.
Using extension cords with inadequately sized wire causes a serious drop in voltage, resulting in
loss of power and possible food dehydrator damage.
• The smaller the gauge number of the wire, the greater the capacity of the cord. For example, a
14-gauge cord can carry a higher current than a 16-gauge cord. Minimum extension cord wire
size is shown in the following table:
Minimum Wire Size Of Extension Cords
Nameplate AMPS
Cord Length
25'
50'
100'
150'
0-6
18 AWG
16 AWG
16 AWG
14 AWG
6-10
18 AWG
16 AWG
14 AWG
12 AWG
10-12
16 AWG
16 AWG
14 AWG
12 AWG
12-16
14 AWG
12 AWG
NOT RECOMMENDED
• When using more than one extension cord to make up the total length, make sure each cord
contains at least the minimum wire size required.
• If you are using one extension cord for more than one food dehydrator, add the nameplate
amperes and use the sum to determine the required minimum cord size.
• Make sure your extension cord is properly wired and in good electrical condition. Always replace
a damaged extension cord or have it repaired by a qualified electrician before using it.
• Protect your extension cords from sharp objects, excessive heat, and damp or wet areas.

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Main Parts of the Food Dehydrator
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16

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NO.
PART DESCRIPTION
QTY
1
Top Board
1
2
LOGO Plate
1
3
Label of Control Board
1
4
Control Circuit Board
1
5
Pan Head Self-drilling Screw
10
6
Cover of Circuit
1
7
Washer 4
3
8
Spring Washer 4
2
9
Hex Nut
2
10
Pan Head Screw M4*10
1
11
R Clip
1
12
Rear Board Assembly
1
13
Pan Head Self-drilling Screw ST4*8
18
14
Back Aluminum Corner Frame
2
15
Rubber Feet
4
16
Pan Head Self-drilling Screw ST3*10
4
17
Bottom Board
1
18
Oil pans
1
19(a)
Tray (5 tray dehydrator)
5
19(b)
Tray (10 tray dehydrator)
10
20
Door Assembly
1
21
Front Aluminum Corner Frame
2
22(a)
Side Board (5 tray dehydrator)
2
22(b)
Side Board (10 tray dehydrator)
4
23
Wire Partition
1
24
Pan Head Screw M4*20
1
25
Through Isolation Column
1

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Food Dehydrator Control Panel Diagram
Work Fan
Heat Wire
Time
Temperature Unit
Red Alarm Light
Temperature
Green
Running Light

READ & SAVE THESE INSTRUCTIONS
Before Each Use
WARNING
• Wash and dry all parts thoroughly before reassembling. Remove all grease and oil from surface.
• Read and understand all instructions and safeguards prior to using the food dehydrator.
Operating Instructions
WARNING
• After turning off the power on the circuit board, the fan will continue to run for at least two
minutes in order to let the heater cool down. After the fan has stopped running, it is safe to
unplug the power.
1. Make sure power switch is turned off. Place the unit on a clean, dry surface away from
children and pets. Plug into an undamaged grounded electrical outlet.
2. Remove the racks from the dehydrator so that you can easily load them with your
items to be dried.
3. Follow your recipe for the food that you wish to dehydrate then place the food evenly
on the shelves provided. You can use cooking spray to help prevent sticking. Do not
allow food pieces to touch. Allow ample space between pieces for air circulation.
4. Remove any excess water from food by blotting with a paper towel. Excess moisture
may cause the temperature to drop.
5. Place shelves into the dehydrator.
6. Slide door into place.
7. After connecting to a power outlet, make sure that the power is adequately grounded.
The standard power supply is 120V, 60HZ.
8. Press the “POWER” button, the timing value and initial temperature will display on the
LCD screen. The initial temperature is in Fahrenheit.
9. To begin the initial set up, press the “SET” button once to adjust the hour. The clock function
will be flashing. Press the “+” to adjust the time upwards and “-” to adjust the time down. The
range is from 0 to 99.
10. Press the “SET” button twice to adjust the minute. The clock function will be flashing. Press
the “+” to adjust the time upwards and “-” to adjust the time down. The minute will increase in
5 minute increments. The range is from 0 to 55.
11. To adjust the temperature, press the “SET” button three times. The temperature value will be
flashing. The temperature will increase in 5 degree increments. The maximum temperature is
162 degrees Fahrenheit.
12. To change from Fahrenheit to Celsius, press and hold the “SET” button for at least 5 seconds
until flashing. Press “-” to switch to Celsius. The previous adjustment will remain the same as
the above.
13. Adjust the temperature knob to the desired temperature.
14. Push “Start” and the unit will begin to heat and the fan will turn on.
15. Water droplets may form on the surface of some products while dehydrating. These can be
removed by blotting the product with a clean towel or paper towel. Use caution, the
dehydrator becomes hot.

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16. The timing shown on the LCD board will countdown and the machine will shut off
automatically when time has elapsed.
17. If it is necessary to stop the unit before time has elapsed simply push the “start/stop” button
and the dehydrator will shut off. If drying appears to be uneven you may want to rotate
shelves 180º. Use oven mitts, shelves will be hot.
18. If you would like to resume the dehydrating process simply push the “start/stop” button again
and the dehydrator will resume heating and time countdown.
19. When dehydrating is complete, use oven mitts to remove the door and set it on a heat
resistant surface. Slide shelves out and remove finished product.
20. Allow dehydrator to cool completely prior to clean up.
21. Set power switch to “off” position and disconnect the electrical cord from the outlet.
22. Wipe dehydrator with a clean damp cloth. Do not immerse the dehydrator in water.
23. Wash dehydrator trays with warm soapy water. Rinse and hand dry.
Food Drying Guides
WARNING
If jerky will not be refrigerated after dehydration it is highly recommended to cook the meat to 160º F
prior to dehydrating to ensure product safety. This step assures that any bacteria present will be
destroyed by wet heat. If jerky will be refrigerated it is not necessary to precook the meat.
For more information please visit USDA web page:
http://www.fsis.usda.gov/Fact_Sheets/Jerky_and_Food_Safety/index.asp. After turning off the power
on the circuit board, the fan will continue to run for at least two minutes in order to let the heater cool
down. After the fan has stopped running, it is safe to unplug the power.
The following charts are guidelines for the preparation of various fruits, vegetables and meats.
Drying times will vary depending on the room temperature, relative humidity and moisture levels
in the food that you are drying. If the moisture level is high, the drying time will be on the high end
of the range. Keep in mind that drying times are also affected by the amount of food placed on
the shelves. Overloading the shelves will slow the drying time and may produce poor results.
When dehydrating foods, it is important to check on the dryness of the product. If the product is
not thoroughly dried, mold may form during storage. To test for dryness, remove a piece of food
from the dehydrator and allow cooling to room temperature. Bend and tear the piece to check for
internal moisture.
Fruits at 135°F
Food
Preparation
Test
Time
Apples
Wash, core and peel if desired. Cut into 1/4"
slices. Dust with cinnamon if desired.
Pliable
7-15 hours
Apricots
Wash, halve and remove pit. Slice if desired and
dry skin side down.
Pliable
21-29
hours
Bananas
Wash, peel and slice into 1/8" slices.
Pliable
7-10 hours
Figs
Wash, cut out blemishes, quarter. Dry skin side
down.
Pliable
22-30
hours
Kiwi
Wash, peel and slice into 1/4" slices.
Crisp
8-15 hours
Nectarines
Wash, halve and remove pit. Slice if desired and
dry skin side down.
Pliable
8-17 hours

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Peaches
Wash, halve and remove pit. Slice if desired and
dry skin side down.
Pliable
8-16 hours
Pears
Wash, core and peel if desired. Cut into 1/4"
slices or quarter.
Pliable
8-16 hours
Pineapple
Peel, remove fibrous eyes, remove core. Cut
into 1/4" slices or wedges.
Pliable
11-18
hours
Rhubarb
Wash, cut into1" lengths.
Pliable
6-10 hours
Strawberries
Wash, cut out caps, slice 1/4" thick
Crisp
7-15 hours
Watermelon
Cut off rind, cut into wedges and remove seeds.
Pliable and
Sticky
8-10 hours
Jerky at 145-150°F
Food
Preparation
Test
Time
Jerky
Use lean meat and remove as much fat as possible. Fat
turns rancid with time. Cut uniform 1/4" thick or less
slices. Do not overlap slices on the shelves.
Pliable
3-4 hours Meat
temperature should
reach 145-150° F
Vegetables at 125°F
Food
Preparation
Test
Time
Asparagus
Wash and cut into 1" pieces
Crunchy
4-6 hours
Beans, Green or
Waxed
Wash remove ends and cut into 1"
pieces or French style
Crunchy
9-12 hours
Beets
Remove 1/2" of the top, scrub
thoroughly, steam blanch until
tender. Peel and cut into 1/4" thick
slices.
Pliable
9-12 hours
Broccoli
Wash and trim. Cut stems into 1/4"
pieces. Dry florets whole.
Crunchy
10-14 hours
Cabbage
Wash and trim. Cut stems into
1/8"strips.
Crunchy
8-11 hours
Carrots
Wash and trim tops. Peel or scrape
if desired. Cut into 1/8" thick slices.
Pliable
7-11 hours
Celery
Wash, separate leaves and stalks.
Cut stalks into 1/4" strips.
Crunchy
3-10 hours
Corn
Shuck corn and trim silk. Steam until
milk is set. Cut kernels from cob and
spread on plastic screen. Stir
several times during drying.
Crunchy
7-10 hours
Cucumber
Wash and trim. Cut into 1/8" slices.
Pliable
4-8 hours
Eggplant
Wash and peel. Cut into 1/4"slices.
Pliable
4-8 hours
Mushroom
Wash and cut into 3/8" slices
Pliable
4-7 hours
Parsnips
Scrub thoroughly, steam blanch until
tender. Peel if desired and cut into
3/8" thick slices.
Pliable/Tough
7-11 hours

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Peppers
Wash and remove stems, seeds and
white section. Pat dry. Cut into 1/4"
thick strips or rings.
Pliable
4-8 hours
Potatoes
Use new potatoes. Wash, peel if
desired. Steam blanch 4-6 minutes.
Cut French style, 1/4" slices, 1/8"
thick circles or grate.
Crunchy/Pliable
7-13 hours
Summer Squash
Wash and peel. Cut into 1/4"clices.
Crunchy
10-14 hours
Tomatoes
Wash and remove stems. Slice into
1/4" circles in half, dry skin side
down.
Crunchy
5-9 hours
Zucchini
Wash, peel if desired. Cut into 1/4:"
slices or chips.
Crunchy
7-11 hours
Tips to Obtain the Best Results
• Choose high quality foods. Do not use foods with bruises or blemishes. Bad fruits and
vegetables may spoil the entire batch. Fruits and vegetables in peak season contain more
nutrients and more flavor. Meats, fish and poultry should be lean and fresh.
• Wash food, use clean utensils and keep work area clean.
• Pre-treat foods to prevent discoloration.
• Always use lean meats. Remove as much fat as possible prior to dehydrating. Use a paper
towel underneath meat when dehydrating to absorb fat.
• Do not overlap foods. Lay foods flat on the Dehydrating Trays.
• If uneven drying is noticed, rotate shelves 180º.
• Check dryness every 2 hours until crisp, pliable or leathery depending on the product.
• Cool food before testing for dryness.
• Proper storage is essential to maintain the quality of the food. Vacuum sealing is ideal for
keeping dried foods.
• Lay foods flat on drying rack.
Pre-Treatment of Foods
As with most types of cooking, proper preparation is essential for successful results. Adhering to
a few basic guidelines will greatly increase the quality of your dried foods and decrease the
amount of time necessary to dry them. Pre-treated foods often taste better and have a better
appearance than non-treated foods. There are several methods to pre-treat food to prevent
oxidation, which will darken apples, pears, peaches and bananas while drying.
• Remove any pits, skin or cores.
• Shred, slice or dice the food uniformly. Slices should be between 1/4" (0.6 cm) and 3/4"
(1.9 cm) thick. Meats should be cut no more than 3/16" (0.5 cm) thick.
• Steam or roast meat to 160˚F (71°C) and poultry to 165˚F (74°C) as measured with
a food thermometer before dehydrating.
• The temperature of the dehydrator must be maintained at 130-140˚F (55-60°C)

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throughout the drying process.
• Drying fish into jerky requires a lot of attention. It must be cleaned and de-boned
properly and rinsed thoroughly to ensure that all the blood is washed away. Steam or
bake the fish at 200˚F (93°C) until flaky before dehydrating.
• Soak cut fruit in either lemon or pineapple juice for a few minutes before placing out
on the dehydrating racks.
• Use an ascorbic acid mix which can be purchased in most health food stores or
pharmacies. It may come in either powder or tablet form. Dissolve approximately 2-3
tablespoons into 1 quart of water. Soak the fruit slices into the solution for 2-3 minutes,
then place on the dehydrating racks.
• Fruits with a wax coating (figs, peaches, grapes, blueberries, prunes, etc.) should be
dipped in boiling water to remove the wax. This allows moisture to escape easily when
dehydrating.
• Blanching can pre-treat food for dehydrating. Blanching does not destroy helpful
enzymes and helps retain nutrients. There are two ways to blanch food:
• WATER BLANCHING: Use a large pan; fill it half way with water. Bring water to a boil.
Place food directly into boiling water and cover. Remove after three minutes. Arrange
food on the dehydrating racks.
• STEAM BLANCHING: Using steamer pot bring 2-3" (5-7 cm) of water to a boil in bottom
section. Place food in steamer basket and steam for 3-5 minutes. Remove steamed
food and arrange on dehydrating racks.
Making and Storing Jerky
WARNING
• If jerky will not be refrigerated after drying it is highly recommended to cook the meat to 160º F
prior to dehydrating to ensure product safety. This step assures that any bacteria present will
be destroyed by wet heat.
• After heating to 160º F maintaining a constant dehydrator temperature of 130-140º F during
the drying process is important because the process must be fast enough to dry food before it
spoils; and it must remove enough water so the microorganisms are unable to grow.
• If jerky will be refrigerated it is not necessary to precook the meat.
• If you are using a marinade, shake off excess liquid before placing the meat in evenly spaced
single layers approximately ¼” apart on the racks.
• Dry meat at 145-150º F for 4-7 hours. You may need to blot fat droplets from the surface of
the meat occasionally, using a paper towel. Drying times may vary based on many
circumstances including but not limited to: the relative humidity of the room, the temperature
of the meat at the beginning of the drying process, the amount of meat in the dehydrator,
leanness of meat, etc.
1. Meat being used for jerky should be as lean as possible. Using lean meat will help the
meat dry faster and aid in cleanup by decreasing fat drippings.
2. Using lean meat will help the meat dry faster. Ground meat should be 79%-90% lean.
Ground turkey, venison, buffalo and elk are other excellent choices for jerky.
3. Jerky seasonings are available for all tastes or you can get creative and make your
own.
4. Whenever jerky is being made, cure (sodium nitrite) should be used. Cure is used to help
prevent botulism during drying at low temperatures. Follow the manufactures directions
on the cure packet.

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5. Keep raw meats and their juices away from other foods
6. Marinate meats in the refrigerator. Do not leave meats unrefrigerated. Always wash
hands thoroughly with soap and water prior to and after working with meat products.
Prevent cross-contamination by storing dried jerky away from raw meat.
7. Use clean equipment and utensils
8. Special consideration must be made when using venison or other wild game, as it can
become heavily contaminated during field dressing. Venison is often held at
temperatures that could potentially allow bacteria to grow, such as when it is being
transported. Refer to the USDA Meat and Poultry Department for further information on
meat and food safety.
9. When using a dehydrator, check the temperature of the dehydrator with a dial
thermometer before drying jerky. The minimum recommended temperature for drying
meats is 145º F.
10. Wrap jerky/snack sticks in aluminum foil and store in a thick plastic food
storage bag, or place jerky/snack sticks in a jar with a tight lid.
11. Avoid storage in plastic containers or bags without first wrapping in
aluminum foil or wax paper.
12. Jerky/snack sticks should be stored in a dark, dry place between 50-60°F
(10-16°C). You can store properly dried jerky/snack sticks at room
temperature for 1 to 2 months.
13. To extend the shelf life to up to 6 months, store jerky/snack sticks in the
freezer. Be sure to label and date all packages.
Fruit Roll-Ups
• Select ripe or slightly over-ripe fruits. Wash and remove blemishes, pits and skin.
• Puree in a blender. Add yogurt, sweeteners or spices as desired. The puree
should be thick in consistency.
• Cover the dehydrator racks with plastic wrap.
• Pour 1-1/2 to 2 cups of the puree onto the covered racks. Carefully place the
racks in the dehydrator.
• The edges will dry quicker than the center, pour the puree thinner at the center of the tray.
• The average drying time for the fruit roll-ups is 4 to 6 hours.
• Once the fruit roll-ups are shiny and non-sticky to the touch, remove them from
the dehydrator and allow them to cool.
• Peel the fruit roll-up from the plastic wrap and roll into cylinders.
Drying Flowers and Crafts
• The flowers should be dry to start with, best if picked after the dew has dried and
before the night dampness sets in. Dry the flowers as soon as possible after
picking.
• The best condition for drying flowers is a dry, warm, dark, clean and well
ventilated area, which makes a dehydrator an ideal setting. Flowers will retain
the best color and condition when dried quickly.
• A low temperature should be used to retain the natural oils.
• Strip off leaves or keep the foliage. Discard any brown or damaged leaves.

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• Place on the dehydrator tray in a single layer, avoiding overlapping.
• Drying times will vary considerably depending on the size of the flower and the
amount of foliage. Dry at 100˚F (38˚C).
• Dough art and beads can be dried in the dehydrator. Temperatures may vary.
Reconstituting Dried Foods
• While it is not necessary to reconstitute your dried foods, you can do so with ease.
Vegetables can be used as a side dish or in recipes very effectively after being reconstituted
in the following way.
• Dehydrated food can be re-hydrated by soaking in cold water for 3-5 minutes. Use 1 cup of
water for 1 cup of dehydrated food. Once re-hydrated, the food can be cooked normally.
• Soaking foods in warm water will speed up the process, however, it may result in loss of
flavor.
• Dehydrated fruits and vegetables can be soaked in cold water for 2-6 hours in the refrigerator.
WARNING! Soaking at room temperature allows harmful bacteria to grow.
• Do not add seasoning. Adding salt or sugar during rehydration may change the flavor of the
food.
• To make stewed fruits or vegetables, add 2 cups of water and simmer until tender.
• Consume dehydrated foods as soon as possible once the storage container is opened. Keep
any unused portions in the refrigerator to avoid contamination.
Recipes
HAWAIIAN JERKY MARINADE
1 tsp Salt
1 tsp ground Ginger
1/4 cup Pineapple Juice
1 Tbsp Brown Sugar
1/4 tsp Pepper
1/8 tsp Cayenne Pepper
1 crushed Garlic Clove
1/4 cup Soy Sauce
1 lb. lean Meat, sliced into
1/8-1/4" thin strips
CAJUN JERKY MARINADE
1 cup Tomato Juice
1/2 tsp Garlic Powder
1/2 tsp ground Black Pepper
1-1/2 tsp dried Thyme
1-1/2 tsp dried Basil
1-1/2 tsp Onion Pepper
2 tsp Cayenne Pepper (or
more to taste)
1 tsp White Pepper
1 lb. lean Meat, sliced into
1/8-1/4" thin strips
HOT JERKY MARINADE
1/3 cup Teriyaki Sauce
1 tsp ground Horseradish
2 tsp Brown Sugar
2 tsp ground Black Pepper
1 tsp Salt
1/2 tsp Paprika
½ tsp Chili Powder
1 Tbsp. Olive Oil
1 Tbsp. minced Garlic
2 Tbsp. seeded & finely
chopped Jalapeno Peppers
1/4 tsp Tabasco Sauce
1 lb. lean Meat, sliced into
1/8-1/4" thin strips
BURGUNDY JERKY MARINADE
2 cups Burgundy Wine
1/2 cup Soy Sauce
3 Cloves Garlic, chopped
1 Tbsp. ground Black Pepper
3 Tbsp. Molasses Syrup
1 lb. lean Meat, sliced into
1/8-1/4" thin strips

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TURKEY JERKY MARINADE
1/4 cup Soy Sauce
1 Tbsp. fresh Lemon Juice
1/4 tsp powdered Garlic
1/4 tsp ground Black Pepper
1/8 tsp Ginger
1 1/2 lbs. Turkey Breast,
sliced into 1/8-1/4" thin strips
VENISON JERKY MARINADE
1/3 cup Soy Sauce
1 Tbsp. Brown Sugar
1 tsp Salt
1/2 tsp ground Black
Pepper
1/2 tsp Minced Garlic
1 lb. Venison, sliced into 1/8-
1/4" thin strips
INSTRUCTIONS
In a small glass bowl, combine all ingredients except the meat/poultry. Mix thoroughly. Place a layer
of meat/poultry into a glass baking dish, spoon sauce mixture over each layer. Repeat until
meat/poultry is 3-4 layers deep in the pan. Cover tightly and marinate for 6-12 hours in the
refrigerator or overnight. Stir occasionally to keep the meat/poultry coated in marinade. The longer
the meat/poultry stays in the marinade, the more flavor will be absorbed into it. Remove the
meat/poultry from the marinade, removing excess marinade. Lay the meat/poultry evenly onto the
dehydrator Racks, leaving 1/4" (0.6 cm) space between each strip of meat/poultry. Dry meat/poultry
at 145-150°F (63-66°C) for 4-7 hours or until thoroughly dry.
NOTE: When using a dehydrator, check the temperature of the dehydrator with a dial thermometer
before drying jerky. The minimum recommended temperature for drying meats is 145°F (63°C).
Temperatures below 145°F (63°C) are not recommended. IMPORTANT: Before you place the meat
in a dehydrator, it is highly recommended to heat the meat to 160°F (71°C) BEFORE the
dehydrating process. This step assures that any bacteria present will be destroyed by wet heat.
After heating to160°F (71°C), maintain a constant dehydrator temperature of 130-140°F (55-60°C)
during the drying process. You may need to blot fat droplets from the surface of the meat
occasionally using a paper towel. Drying times may vary based on many circumstances including
but not limited to: the relative humidity of the room, the temperature of the meat at beginning of
drying process, the amount of meat in the dehydrator, leanness of meat, etc. Always allow jerky to
cool before taste testing.
YOGURT
1 quart Milk
1/2 cup Powdered Milk
2 Tbsp. Plain Commercial
Yogurt (or 2-3 Tbsp. of Yogurt
Starter)
Fruits
Sweeteners
INSTRUCTIONS
In a saucepan mix milk, powdered milk together, heat to scalding. Remove from heat and let cool to
110°F (43°C). Mix the yogurt well with the cooled scaled milk (if using yogurt starter, add to 1/3 cup
scaled milk and mix well, then return to the remaining milk). Set the dehydrator to 108°F (42°C).
NOTE: If the temperature is too high the yogurt will curdle. If the temperature is too low, the yogurt
will take longer to thicken. Pour the milk yogurt mixture into flat containers and cover with plastic
wrap. Place the flat containers in the dehydrator for 2-4 hours or until thickened. Remove the
yogurt from the dehydrator and allow to cool. Stir in the flavorings or fruits to taste.
Food Safety
• It's crucial to cook food to a safe internal temperature to destroy bacteria that is present.
The safety of hamburgers and other foods made with ground meat has been receiving a
lot of attention lately, and with good reason. When meat is ground, the bacteria present
on the surface is mixed throughout the ground mixture. If this ground meat is not cooked
to at least 160°F to 165°F (71°C to 74°C), bacteria will not be destroyed and there's a
good chance you will get sick.
• Solid pieces of meat like steaks and chops don't have dangerous bacteria like E. coli on

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the inside, so they can be served more rare. Still, any beef cut should be cooked to an
internal temperature of at least 145°F (63°C) (medium rare). The safe temperature for
poultry is 180°F (82°C) and solid cuts of pork should be cooked to 160°F (71°C). Eggs
should be thoroughly cooked too. If you are making a meringue or other recipe that
uses uncooked eggs, buy specially pasteurized eggs or use prepared meringue powder.
• Foods that will be eaten uncooked and foods that will be cooked before eating MUST
ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in
contact with foods that will be eaten uncooked. This is a major source of food poisoning.
Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so
there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2
days of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator,
not on the counter.
• When grilling or cooking raw meats or fish, make sure to place the cooked meat on a
clean platter. Don't use the same platter you used to carry the food out to the grill. Wash
the utensils used in grilling after the food is turned for the last time on the grill, as well as
spatulas and spoons used for stir-frying or turning meat as it cooks.
• Make sure to wash your hands after handling raw meats or raw eggs. Washing hands
with soap and water is absolutely necessary after you have touched raw meat or raw
eggs. Not washing hands and surfaces while cooking is a major cause of cross-
contamination.
• Wash your hands and work surfaces frequently when you are cooking. Washing with
soap and warm water for at least 15 seconds, then dry with a paper towel.
• Chilling food is very important. The danger zone where bacteria multiply is between 40oF
and 140°F (4°C and 6°C). Your refrigerator should be set to 40°F (4°C) or below; your
freezer should be 0°F (-17°C) or below. Simple rule: serve hot foods hot, cold foods
cold. Use chafing dishes or hot plates to keep food hot while serving. Use ice water baths
to keep cold foods cold. Never let any food sit at room temperature for more than 2
hours - 1 hour if the ambient temperature is 90°F (32°C) or above. When packing for a
picnic, make sure the foods are already chilled when they go into the insulated hamper.
The hamper won't chill food - it just keeps food cold when properly packed with ice. Hot
cooked foods should be placed in shallow containers and immediately refrigerated so
they cool rapidly. Make sure to cover foods after they are cool.
• NOTE: Special considerations must be made when using venison or other wild game,
since it can become heavily contaminated during field dressing. Venison is often held at
temperatures that could potentially allow bacteria to grow, such as when it is being
transported. Refer to the USDA Meat and Poultry Department for further questions or
information on meat and food safety.
Problem Solving and Troubleshooting
Faults
Causes Analysis
Solutions
If within 30 minutes, the
temperature of the dehydrator
has not increased.
Check if the fan has a foreign
object stuck in it.
Turn off power, unplug the
power supply, remove foreign
object, then plug back in and
restart.
After the machine is off, the
waste heat of heater causes
the fuse to disconnect.
Unplug the power supply, let
the unit cool down for 20
minutes, then restart.