Hamilton Beach 32100 Installation instructions

READ BEFORE USE
LIRE AVANT UTILISATION
LEA ANTES DE USAR
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complete line of products and Use and
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tips, and to register your product online
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Visite www.hamiltonbeach.com ( EE. UU.)
o www.hamiltonbeach.com.mx (México)
para ver otros productos de Hamilton Beach
o para contactarnos
Questions
Please call us – our friendly
associates are ready to help.
USA: 1.800.851.8900
Preguntas
Por favor llámenos – nuestros
amables representantes están
listos para ayudar.
EE. UU.: 1.800.851.8900
MEX: 01 800 71 16 100
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
Questions
N’hésitez pas à nous appeler –
nos associés s’empresseront
de vous aider.
CAN : 1.800.267.2826
English...................... 2
Français .................. 20
Español................... 38
Food Dehydrator
Déshydrateur
d’aliments
Deshidratador de
alimentos

2
When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to
persons, including the following:
1. Read all instructions.
2. 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 are closely
supervised and instructed concerning use of the appliance by a
person responsible for their safety.
3. Close supervision is necessary when any appliance is used by or
near children. Children should be supervised to ensure that they
do not play with the appliance.
4. Do not touch hot surfaces. Use handles or knobs.
5. To protect against risk of electric shock, do not immerse cord,
plugs, or heating element assembly in water or other liquid.
6. Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off part.
7. Do not operate any appliance with a damaged supply cord or
plug, or after the appliance malfunctions or has been dropped
or damaged in any manner. Supply cord replacement and
repairs must be conducted by the manufacturer, its service
agent, or similarly qualified persons in order to avoid a hazard.
Call the provided customer service number for information on
examination, repair, or adjustment.
8. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter, or touch hot
surfaces, including stove.
11. Do not place on or near a hot gas or electric burner, or in a
heated oven.
12. To disconnect, Pause or Reset/Stop the appliance and then
remove plug from wall outlet. To unplug, grasp the plug and pull
from the outlet. Never pull from the power cord.
13. Do not use appliance for other than intended use.
14. Do not operate the appliance by means of an external timer or
separate remote-control system.
SAVE THESE INSTRUCTIONS
IMPORTANT SAFEGUARDS
This product is intended for household use only.
wWARNING Electrical Shock Hazard: This product is provided with
a polarized plug (one wide blade) to reduce the risk of electric shock.
The plug fits only one way into a polarized outlet. Do not defeat the
safety purpose of the plug by modifying the plug in any way or by
using an adapter. If the plug does not fit fully into the outlet, reverse
the plug. If it still does not fit, have an electrician replace the outlet.
The length of the cord used on this appliance was selected to reduce
the hazards of becoming tangled in or tripping over a longer cord. If
a longer cord is necessary, an approved extension cord may be used.
The electrical rating of the extension cord must be equal to or greater
than the rating of the appliance. Care must be taken to arrange
the extension cord so that it will not drape over the countertop or
tabletop where it can be pulled on by children or accidentally tripped
over.
To avoid an electrical circuit overload, do not use another high-
wattage appliance on the same circuit with this appliance.
Other Consumer Safety Information

3
Top Tray (Note:
Top tray has “TOP”
molded into the
center cap. This tray
must always be in
the top position)
Base
Lid
Mesh Screen (To be used on
small fruits, vegetables, and
herbs to prevent dropping
through the trays as food is
drying and shrinking)
Parts and Features
To order parts:
US: 1.800.851.8900
www.hamiltonbeach.com
Canada: 1.800.267.2826
Mexico: 01 800 71 16 100
BEFORE FIRST USE: Wash all removable parts in hot, soapy water. Rinse and dry.
Tray
Fruit Roll Sheet (To be used for
making fruit leathers/fruit rolls
only)
Control Panel
Time/Temp
(Hold for 2
seconds to
change to °C
or back to °F)
Start/Pause (Hold
for 2 seconds to
RESET/STOP)
Display
Tray
Tray
Tray

4
How to Load Trays and Screens
Always place food in a single
layer on each tray for even drying.
Do not overlap fruits, vegetables,
or meats or crowd trays.
If using a mesh screen, place
screen in tray before adding food.
For best results, only use mesh
screens in the top two trays.
Use the mesh screen for drying
herbs and small pieces of fruits or
vegetables.
Use the fruit roll sheet for drying
purees from fruits. If using the fruit roll sheet, place sheet in the top tray. For best results, do not use more than two fruit roll sheets and place in the top two
trays. Always stack the top tray last, before the lid, for proper drying.
Dehydrator Preparation
• The top tray must always be
in the top position for proper
drying.
• All five trays should be used
during each drying, even if
some are empty.
• It is best to dry one type
of similar food at a time;
for example, all fruits or all
vegetables.
• Always leave trays in place
until drying is complete. You
may remove food from trays
when acceptably dried.

5
How to Use the Dehydrator
4
2
13
Plug in unit. Default time “00” will
flash on the display. Press the +arrow to set the drying time. Maximum drying
time is 48 hours, which can be
set in 1-hour increments.
Press the
Time/Temp
button to
set the temperature. Default
temperature “130” will flash on
the display.
Press the +or –arrow to set
the drying temperature. Press
the
Time/Temp
button to adjust the
temperature for Fahrenheit. Press
and hold the
Time/Temp
button for
2 seconds while TEMP is
displayed to change from ºF to ºC.
Temperature can be set from 100°F
to 160°F in 5° increments. NOTE:
Default setting is Fahrenheit. If you
reset this unit or unplug it while it
is set for Celsius, it will go back to
Fahrenheit.
NOTES:
• Food should be stored in
an airtight container once
properly cooled.
• To START, PAUSE, or RESET:
Press the
STarT/pauSe
button.
• To Change Time or
Temperature During Drying
Without Pausing or Resetting:
Press the
Time/Temp
button
once for time or twice for
temperature. The last setting
will flash. Use arrows to adjust.
Unit will continue drying
automatically at the new
setting.

6
How to Use the Dehydrator (cont.)
8
To STOP “00” flashing: Press and
hold the
STarT/pauSe
button again
for an additional 2 seconds. “00”
will still appear in display and
not flash. If drying is complete,
unplug the unit.
10
9
If drying is complete before programmed time has ended, PAUSE or STOP unit
and then unplug. Let food cool completely on trays or wire rack before storing.
5
Press the
STarT/pauSe
button to start
drying. The display will alternate
from showing TIME and TEMP
over the drying period.
6 7
To RESET: Press and hold the
STarT/
pauSe
button for 2 seconds; “00”
will flash in display. To continue
drying, press
Time/Temp
button to
set a new time and temperature.
To PAUSE to Check Food: Press
the
STarT/pauSe
button and unit
will pause. Display will flash “PA.”
Press the
STarT/pauSe
button again
to resume drying.

7
Food Safety Tips
• For food safety, to help ensure any bacteria present are destroyed,
choose pretreatment or post treatment from below:
• Pretreatment of Meat Prior to Dehydrating – Heat oven to 350°F
(177°C). Drain and discard marinade from meat. Pat dry with paper
towels and place meat in a single layer, leaving a space around
each piece on baking sheet. Bake 5 to 10 minutes or until internal
temperature reaches 160°F (72°C). Poultry must reach 165°F (74°C).
NOTE: This method may reduce drying time and may result in a
drier texture.
• Post Treatment of Meat After Dehydrating – Heat oven to 275°F
(135°C). Line a large baking sheet with foil. Place jerky in a single
layer, leaving a small space around each piece. Bake for 10 to 12
minutes. Cool completely on a wire rack. Pat jerky dry with paper
towels to remove any surface fats before storing.
• Marinating meats helps with the flavor and texture of jerky. Do not
marinate meat longer than recipe or package directions call for.
TIP: Post treatment of meat after dehydrating may result in a more
desirable jerky texture. Try each treatment to determine which jerky you
like best.
• Visit www.usda.gov for any questions on meat and food safety.
• Never dehydrate meats with fruits and vegetables, due to cross-
contamination of foods. Meats dry at a different temperature from
fruits or vegetables.
• All dehydrated foods must be cooled completely before storing.
• For food safety, complete the food drying process. Do not start and
stop the process for longer than 5 minutes. You may pause the
process to check on the food’s dryness or to remove dehydrated
pieces.
• Label and date all containers of dried foods.

8
Dehydrating Fruits and Vegetables
A. Food Preparation
• Always wash hands before starting food preparation.
• Wash all fruits and vegetables before preparation.
• Choose fruits and vegetables that are in season for the best flavor.
• Discard any fruits and vegetables that have bruises or mold.
• Cut foods the same thickness, size, or shape before drying to
ensure even drying.
• Some foods, like garlic, onions, cauliflower, and broccoli, have a
strong smell when drying.
B. Pretreatment
• Some fruits and vegetables require pretreatment before drying.
Blanch or add color protectors to preserve natural color.
How to Blanch (see *B on pages 10 and 11)
Blanching is recommended for some vegetables to help prevent
color and flavor loss during drying and storage. Blanching is
used to break the skins on some fruits to help shorten the drying
process.
• Bring a large stockpot filled with cold water to a rolling boil.
• Place cleaned fruits or vegetables in a strainer with a handle.
• Dip strainer into the boiling water for the recommended time.
• Make sure that all the fruits or vegetables are covered with water
for even blanching.
• After blanching is complete, plunge into a large bowl filled with
ice water to stop the blanching process.
• Drain and completely pat dry the fruits or vegetables before
dehydrating.
How to Protect Color (see #C on page 10)
Some fruits and potatoes may discolor during the drying process.
To protect the color, follow these steps.
• Prepare a solution of equal parts lemon juice and water.
• Dip pieces into the solution; drain.
• If using a commercial fruit preservative, follow package
directions.
C. Determining Dryness
• Many things influence drying time, including moisture content,
type and amount of food, shape and evenness of food slices, air
temperature, humidity, and your personal preference in texture of
your food.
• Drying charts are a guideline. Drying times and temperatures vary
for different types of foods; start checking food at the minimum
recommended time referenced on the chart. If the food is not listed
on the chart, pick a similar food.
• Combine any remaining food to upper trays for ease of checking
doneness.
• Check all trays for doneness at the minimum recommended time
on the chart.
• All fruits should be able to bend and be slightly soft but not be
tacky, except for apples and bananas which should be crisp.
• All vegetables should be crisp and easily broken.

9
Dehydrating Fruits and Vegetables (cont.)
D. Drying Fruit Rolls
• Fruit rolls can be made with peeled and pitted pureed fresh fruits;
canned fruit that has been well drained and pureed; defrosted
frozen fruit, drained and pureed; or with store-bought applesauce.
• Fruits that are higher in pectin (apples, apricots, blueberries,
grapes, peaches, pears, pineapples, and plums) will make a fruit
roll with a nice leatherlike texture.
• When using a low-pectin fruit (grapefruits, lemons, limes, oranges,
raspberries, and strawberries), combine with a higher-pectin fruit
for an easy peelable fruit roll.
• Lightly spray the fruit roll sheet with nonstick cooking spray or
lightly grease with vegetable oil before adding your pureed fruit.
• Evenly spread about 3/4 cup to 1 cup (177 ml to 237 ml) puree on
the prepared fruit roll sheet about 1/4 inch (0.6 cm) thick.
• Add the fruit roll sheet to one of the top two trays for drying.
• Fruit rolls should be checked for doneness starting at 4 hours.
• Fruit rolls will be slightly tacky when dried.
• Always remove the fruit roll from the sheet after cooling for 15
minutes.
• The fruit roll should be slightly warm to easily remove from the fruit
roll sheet.
• Once rolled up, cool completely before storing in an airtight
container.
Storing Dehydrated Food
• Dehydrated foods have to be cooled completely before packaging.
• Properly dried foods need to be stored in a clean, dry, airtight
container, such as resealable plastic bags, plastic containers, or glass
canning jars with a tight-fitting lid, to keep foods from rehydrating.
• Store all packages in a cool, dry place.
• Dried fruits stored at 60°F (16°C) may keep up to 1 year, while
vegetables stored at 60°F (16°C) may keep up to 6 months.
• Fruit rolls stored at room temperature may keep up to 1 month, if
stored properly.
• If jerky has been properly dried, cooled, and packaged, it may be
stored up to 2 months in an airtight container at room temperature.
• Storing at higher temperature locations will shorten the storing time.
Place packaged foods in the freezer for a longer storing time.
• It is a good practice to check dehydrated foods daily. Dehydrate
again if you see fruits and vegetables getting soft or if they have
condensation on them. Check frequently during the additional
drying, since this process will be much shorter.
• Always check the condition of your food prior to consumption.
When in doubt, throw it out.

10
Dehydrating Chart for Fruits at 135°F (60°C)
**Times may vary depending on the ripeness of your fruits and amount per tray. See “Dehydrating Fruits and Vegetables” on pages 8 and 9.
*B = Blanching #C = Color Protector (See “How to Blanch” and “How to Protect Color” on page 8)
Fruit How to Prepare Pretreatment/Time Dehydrating Time** High-Pectin Fruit
Apples Peeled, sliced 1/4 inch (0.6 cm) thick #C 8 to 12 hours Yes
Apricots Pitted, peeled, sliced
1/4 inch (0.6 cm) thick #C 15 to 19 hours Yes
Bananas Sliced 1/4 inch (0.6 cm) thick #C 6 to 10 hours No
Blueberries Whole *B/1 minute 14 to 18 hours Yes
Cherries Pitted, halved – 22 to 26 hours No
Cranberries Whole *B/1 minute 17 to 21 hours Yes
Green or Red Seedless Grapes Halved – 19 to 23 hours Yes
Kiwi Sliced 1/4 inch (0.6 cm) thick – 8 to 12 hours Yes
Lemons, Limes, or Oranges Sliced 1/4 inch (0.6 cm) thick – 17 to 21 hours No
Mangoes Peeled, pitted, sliced
1/4 inch (0.6 cm) thick – 13 to 17 hours No
Nectarines Peeled, pitted, sliced
1/4 inch (0.6 cm) thick #C 11 to 15 hours Yes
Peaches Peeled, sliced 1/4 inch (0.6 cm) thick #C 11 to 15 hours Yes
Pears Peeled, sliced 1/4 inch (0.6 cm) thick #C 10 to 14 hours Yes
Pineapples Peeled, cored, sliced
1/4 inch (0.6 cm) thick – 12 to 16 hours Yes
Plums Pitted, sliced in eighths – 23 to 27 hours Yes
Strawberries Sliced 1/4 inch (0.6 cm) thick – 6 to 10 hours No