Nesco FD-2000 Operating manual

Electric Food Dehydrator FD-2000
Care/Use Guide - Guide d’entretien et d’utilisation - Guía del cuidado/del uso

English Français Espanól
Technical Specications:
Model FD-2000
Power input - 120V, 60 Hz
Watts - 530W
TABLE OF CONTENTS
IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
FEATURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
FUNCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
CARE AND CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
OPERATING INSTRUCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
PRECAUTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
GENERAL DRYING GUIDELINES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
DRYING FRUITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
FRUIT DRYING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
DRYING VEGETABLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
VEGETABLE DRYING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
DRYING JERKY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
DRYING HERBS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
HERB DRYING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
PET TREATS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
ONE YEAR LIMITED WARRANTY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
MESURES DE PROTECTION IMPORTANTES . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
CARACTÉRISTIQUES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
FONCTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
ENTRETIEN ET NETTOYAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
INSTRUCTIONS D’UTILISATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
PRÉCAUTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
DIRECTIVIVES GÉNÉRALES DE SÉCHAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
SÉCHAGE DES FRUITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
GUIDE DE SÉCHAGE DES FRUITS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
SÉCHAGE DES LÉGUMES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
GUIDE DE SÉCHAGE DES LÉGUMES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
SÉCHAGE DE LA VIANDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
SÉCHAGES DES FINES HERBES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
GUIDE DE SÉCHAGE DES FINES HERBES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
FRIANDISES POUR ANIMAUX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
GARANTIE LIMITÉE D’UN (1) AN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
SALVAGUARDAS IMPORTANTES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
CARACTERÍSTICAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
FUNCIÓNS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
INSTRUCCIONES DE FUNCIONAMIENTO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
PRECAUCIÓN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
GARANTI LIMITADA D 1 AÑO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
NOTES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

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IMPORTANT SAFEGUARDS
- This product is designed for household use only -
When using electrical appliances, basic safety precautions should always be
followed, including the following:
1. READ ALL INSTRUCTIONS BEFORE USING THIS APPLIANCE.
2. The appliance is designed for household use only. It is not intended for
commercial use.
3. To protect against electric shock, do not immerse the appliance,
including cord and plug, in water or other liquid.
4. Close supervision is necessary when appliance is used near children.
This appliance is not recommended for use by children.
5. Unplug appliance from power outlet when not in use, before assembly
or disassembly of parts, and before cleaning.
6. Do not operate any appliance with damaged cord or plug or after
appliance malfunctions, or has been damaged in any manner. Return
the appliance to NESCO®/American Harvest®Factory Service Department
for examination, repair or adjustment.
7. Do not place appliance on or near a hot gas or electric burner, or heated
oven.
8. Only use accessory attachments recommended by the manufacturer.
9. Do not use appliance outdoors or for other than intended use.
10. Do not let the cord hang over the edge of a table or touch hot
surfaces.
11. To reduce risk of injury and damage to appliance keep hands, hair,
clothing and utensils away from parts during operation.
12. Place appliance on at and steady support surface when ready for
use.
SAVE THESE INSTRUCTIONS
Polarized Plug: This appliance has a polarized plug (one blade is wider than
the other). To reduce risk of electric shock, plug is intended to t into polarized
outlet only one way. If the plug does not t fully into the outlet, reverse the
plug. If it still does not t, contact a qualied electrician. Do not try to modify
the plug in any way.
Short Cord Instructions: A short power supply cord is provided to reduce
the risk resulting from becoming entangled in or tripping over a longer cord.
Extension cords may be used if care is exercised in their use. If an extension
cord is used, the marked electrical rating of the cord should be at least as
great as the electrical rating of the appliance. The longer cord should be
arranged so that it will not drape over the tabletop where it can be pulled on
by children or tripped over unintentionally.

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FEATURES
Available Accessories
Lid
Extender
Trays (2)
Clean-a-Screen (6)
Regular
Trays (6)
Air Filter POWER ON / OFF
Timer Control
Time Display
Temperature Display
Temperature Control
Expander Tray Clean-A-Screen
Use Expander trays to increase the
height of regular trays for taller foods
and crafts.
Regular Tray
Base
LED timer
Heater / Fan
(
일반건조대(Tray)
높이2.5cm)
보조건조대(Assist Tray )
(높이3.3cm)
공기통로
그물망(Net)
실리콘 트레이 (Silicone Tray) 발효 용기(170ml)

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FUNCTIONS
• Air Filter - Located in back of the base. Intake air, is ltered, keeping base free
of debris. Requires frequent inspections and cleaning.
• POWER Control - Press to turn ON / OFF appliance.
• Time Control - Turn to set Time in hours (1 - 24). Time will countdown from
desired setting.
• Time Display - Indicates drying time setting remaining in large digits for easy
reference.
• Temperature Control - Turn to set drying temperature (95°F - 160°F).
• Temperature Display - Indicates drying temperature setting in degrees
fahrenheit.
• LED Timer - Indicates, by percentage of setting time, remaining on drying cycle.
• Base unit - Contains the motor, heater, controls and lter. DO NOT IMMERSE IN
WATER OR OTHER LIQUIDS! Wipe with clean, soft, damp dish towel or sponge
with light cleaning solution.
• Regular Tray - Durable ABS material, BPA free. Over 1.25 sq. ft. drying area.
• Clean-A-Screen - BPA free exible mesh for smaller foods like Herbs and Spices
or foods that tend to stick.
• Extender Trays - Durable ABS, BPA free. Open bottom to increase regular tray
height for taller foods and crafts.
• Lid - Durable ABS, BPA free.
CARE AND CLEANING
Appliance Base:
Use a damp soft cloth or towel to remove any dried food residue from the power
head unit. Avoid dripping any water or other liquid into electrical parts. CAUTION:
DO NOT IMMERSE POWER UNIT IN WATER OR OTHER LIQUID! Do NOT remove
any parts from the power head unit!
CAUTION: Be sure power head unit is unplugged before cleaning.
Trays (including extender trays, lid and Clean-A-Screen):
Your dehydrator trays are easy to clean. Simply soak in warm water with a mild
detergent for several minutes. A soft-bristle brush will loosen food particles that
resist softening by soaking. Don’t clean any parts with scouring pads, abrasive
cleaners, or sharp utensils, as they tend to damage the surface. Trays/base can be
washed on the top rack of your dishwasher if you remove them before the drying
cycle.
Service
• Should you experience any problems with your dehydrator, please call Customer
Satisfaction at NESCO®/American Harvest®at 1-800-288-4545.

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OPERATING INSTRUCTIONS
Step 1 - Place base on at, dry and stable surface. Six inches away
from walls an other electronic devices.
Step 2 - Prepare foods or crafts and load to trays. Keep items from
center air hole and space between items for best results. For taller
items use Extender trays. For smaller items like herbs and spices use
Clean-A-Screen mesh liner.
Step 3: Stack loaded trays onto base keeping edges of trays properly
aligned. Place lid on top tray.
Step 4: With dry hands, plug power cord into 120V, 15A, 60Hz
electrical outlet.
Step 5: Press Power ON / OFF button and set drying time using
timer control dial. Then set drying temperature using temperature
control dial. Refer to Care/Use guide or chart on appliance front.
PRECAUTIONS
• Wash hands thoroughly prior to handling food.
• Clean all utensils and containers with a mild solution of detergent, bleach and
water before using.
• Make sure all countertops and cutting boards are thoroughly cleaned in the
manner above before using. Wooden or plastic cutting boards should be
thoroughly disinfected.
• Keep foods in the refrigerator before preparing for drying. Store dried foods in
refrigerator or freezer.
• After opening sealed containers of dried food, use food as soon as possible.
• Store opened containers of dried food tightly sealed in the refrigerator to maintain
freshness and quality.
• Do not spray vegetable oil directly onto surface of trays.
• Do not dehydrate foods that have been prepared with or marinated in alcohol.
• Trays are only intended to be used with your NESCO®/American Harvest®Food
Dehydrator. Do not use trays either in a conventional oven or with any other
appliance.
시간설정/
전원
온도
스위치

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GENERAL DRYING GUIDELINES
Certain varieties of produce, the humidity in the air, and even methods of food
handling make quite a difference in the drying time and quality of the dried product.
• Experiment with different drying temperatures, thickness of food, pre-treatment
versus no pre-treatment and different re-hydration methods.
• To save nutrients and produce a quality product, it is necessary to work fast
preparing foods to dry. When placed in your dehydrator, they need to dry
continuously at the recommended temperatures and times. Do not turn off your
dehydrator or leave partially dried food on the trays as it may spoil or develop
“off” avors.
• Spread all foods evenly to dry in single layers. If slices overlap, the areas that are
overlapped will take twice as long to dry.
• Do not add fresh produce to a partially dried batch. It will slow the rate of drying
for both products. It is possible, however, to combine partially dried foods on to
fewer trays.
• Many people have more than one NESCO®/American Harvest®dehydrator. If you
have two, it’s easy to combine a load from both dehydrators after a few hours and
start a new batch in your second dehydrator using the remaining trays.
Selecting Foods To Dry
• Select the best quality produce at the peak of ripeness and avor.
• Wash carefully to remove debris, dust and insects.
• Cut away bruised or damaged sections.
Loading Trays
• Lay food pieces evenly on trays.
• Don’t overlap food pieces, as this will inhibit drying time. As each tray is loaded,
place it on the dehydrator to begin drying.
Drying Time
• Drying times may vary, depending on the type and amount of food, thickness and
evenness of the slices, percentage of water in the food, humidity, temperature
of air, altitude and the model of NESCO®/American Harvest®dehydrator you are
using.
• Drying times may also vary greatly from one area to another and from day to
day, depending on the climatic conditions. Keep records to help you predict drying
times for specic foods.
Drying Temperature
• Fruits, fruit rolls and vegetables should be dried at 130°F to 140°F (55C to 60C).
By drying foods in this temperature range you will minimize the loss of heat-
sensitive vitamins A and C.
• All foods sweat when they begin to dry, the temperature may be set higher than
140°F (60C) during the rst couple of hours of drying. The actual temperature of
the food will remain 15°F to 20°F (6C to 8C) lower than the air temperature for
the rst couple of hours.
• Meats and sh should be dried on the highest temperature setting of your
dehydrator. These temperatures keep bacteria and other micro-organisms, common
to meat and sh, to a minimum during the rst stages of drying.

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• Nuts and seeds are high in oil, and if higher temperatures are used, they will tend
to become rancid, developing off avors. The best temperature is from 95°F to
105°F (35C to 41C).
• Herbs and spices are most avorful when they rst open and should be harvested
while very fresh, before they begin to blossom. Because the aromatic oils are very
sensitive, temperatures should be 95°F to 105°F (35C to 41C) for drying. Take
care not to load trays too heavily as this will prolong the drying time.
• Dried owers, herbs and spices used for potpourri should be dried at temperatures
ranging from 95°F to 105°F (35C to 41C) to maintain aroma and color.
Packaging
• Some pieces may dry in a shorter time than others. The dried food should be
removed and placed in an airtight container while allowing the rest of the pieces to
remain in the dehydrator until sufciently dry.
• Package all dried foods promptly to prevent contamination and to prevent
stickiness and re-hydration caused by humidity. Store dried foods in airtight,
moisture proof containers.
• Home vacuum packaging devices are ideal for packaging dried foods. They extend
the shelf life of dried foods 3 to 4 times.
• Since most packaging materials are transparent, store packaged dried foods in a
plastic or metal container that will not allow the light to penetrate. Do not store
fruits and vegetables together in the same storage container because avor and
moisture may transfer.
• Fruit rolls are best if removed while still warm. Wrap in plastic wrap and place in
airtight moisture-proof containers for storage.
• Onions and tomatoes are especially prone to absorb moisture from the air and
should be packaged immediately after removing from the dehydrator.
Testing for Dryness
• Food must be monitored during the nal stages of dehydrating to prevent over-
drying. Over-dried foods lose quality in texture, nutrition and taste. To test for
dryness, remove a piece of food, let it cool and feel with your ngers for dryness.
• Fruits are pliable and leathery with no spots of moisture. Tear in half, pinch and
watch for moisture drops along tear. If no moisture then it is sufciently dry for
long term storage.
• Jerky should be tough, but not brittle.
• Dried sh should be tough, but not brittle. If the sh is high in fat it may appear
moist due to the high oil content.
• Vegetables should be tough or crisp.
• If foods are insufciently dried, or are exposed to moisture from faulty packaging,
they can lose quality and nutrition, and can even mold during storage.
Storage
• The storage area should be cool, dry and as dark as possible. The darker and
cooler the storage area, the longer the dried foods will last with good quality and
nutritive value.
• The ideal storage temperature for dehydrated food is 60°F (15C) to below freezing.
• The ideal storage place is your freezer or refrigerator, particularly for storing low
acid foods such as meats, sh and vegetables.

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DRYING FRUITS
Fruits are ideal to dry because they have a natural high sugar content. They are high
in acid (and consequently less prone to spoilage and micro-organisms), and taste
delicious!
Seasonally, fruit can be obtained in bulk from orchards or farms for considerably
lower prices than you may nd in the supermarket.
Selection
Fruits picked at their prime have the highest natural sugar content and the best
nutritional value. For the best quality product, choose only fresh, ripe unblemished
fruits.
Preparation
Wash fruit thoroughly and remove any imperfections. Remove skins (if desired),
stems and seeds. Halve or slice in 1/4” to 1/2” circles or slices (a food processor or
slicer will speed the slicing and ensure uniform slices, which will allow fruits to dry
at the same rate.) Some fruits have a natural protective wax coating such as gs,
prunes, grapes, blueberries, cranberries, etc. If you want to dry these fruits whole,
dip into boiling water for 1 to 2 minutes (the amount of time needed depends on the
thickness and toughness of the skin) to speed dehydration. This makes the skin more
porous by removing the natural wax coating and thereby speeds up the drying time.
This process is called ‘checking.’ Small lines appear on the fruit skin allowing moisture
to escape but may be too ne to be visible. Many fruits can be dried in halves with
the pits removed. If they are dried with the skins on, be sure to place them skin-
side down to prevent fruit and pulp from dripping down through the trays. Check
frequently near the end of the drying process and remove pieces as they become dry.
To peel or not to peel is a decision only you can make (if the fruit has been articially
waxed, it should denitely be peeled to remove the wax). The skin has nutritional
value, but skins tend to be very tough when dried and fruits take longer to dry with
the skins on. Try fruits both ways – peeled and unpeeled – then decide for yourself.
Pre-treat if desired and place the fruit into the dehydrator to dry at 135°F (57C).
Pre-Treatment
Pre-treatment minimizes oxidation, and gives you a superior quality, better tasting
product with less vitamin loss. Apples, pears, peaches and apricots are better when
pre-treated. They are more appetizing, have a longer shelf life and higher nutritional
value. Place cut fruits that tend to brown in a holding solution of ascorbic acid to
reduce browning during preparation. Do not keep cut fruit in a holding solution for
more than one hour. Pre-treatment can vary from soaking in fruit juice, ascorbic acid
mixtures, syrup blanching, steaming, to sulfating. The results of these methods also
vary. Experiment and decide for yourself which one you like best.
Natural Pre-Treatment:
Fruit juices containing ascorbic acid may be used as a natural pre-treatment to
reduce browning. Although there will be some loss of color, pineapple, orange,
lemon, or lime juice can be used. Ascorbic acid mixtures, available from your
supermarket, can also be used. Follow the directions on the package. Slice fruit
directly into juice or ascorbic acid mixture. Soak 5 minutes and place on trays. Fruits
can also be dipped in honey or a honey/juice mixture.

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FRUIT DRYING GUIDE
Food Preparation Drying Time Uses
Apples Pare, core, cut in 3/8”
Pre- treat 4-10 hours Applesauce, pies, rings, snacks,
breads and cookies
Apricots Cut in half, remove pit
and cut in quarters.
Pre-treat
8-16 hours Desserts, muesli,
meat dishes, pies
and sauces
Bananas Peel, cut in 3/8” slices or
divide lengthwise 6-12 hours Snacks, baby food, granola, cookies,
and banana bread
Blueberries Wash and remove stems.
Dip in boiling water until
skins crack
10-18 hours Breads, baked
goods, snacks, ice
cream, yogurt
Canned Fruit Drain well. If small, place
on mesh screen 6-12 hours Snacks, breads, granola
Cherries Wash, remove stems and
pit 18-26 hours Breads, baked goods and snacks
Citrus Fruits Peel, if desired. Slice 3/8”
thick 6-12 hours Flavorings when powdered
Cranberries Wash and remove stems.
Dip in boiling water until
skins crack
10-18 hours Breads, baked
goods, snacks ice
cream, yogurt
Coconut Remove dark outer skin,
slice 3/8” thick 3-8 hours Cakes, cookies, desserts and
granola
Figs Remove stems 8-15 hours Fillings, cakes,
halve puddings,
breads
and cookies
Grapes Leave whole, remove
stems
(if blanched)
10-36 hours
6-10 hours.
Raisins; use in
baked goods,
cereals and snacks
Kiwi Peel, slice 3/8” to 1/2”
thick 5-12 hours Snacks
Lemon Powder Zest of Rind 8-12 hours Seasoning rubs and
marinade
Mangos Remove skin, slice
3/8” thick 6-16 hours Snacks, cereals and baked goods
Melons Remove skin & seeds. Cut
1/2” thick 8-20 hours Snacks

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Food Preparation Drying Time Uses
Nectarines Quarter or slice 3/8” to
1/2” thick Pre-treat 6-16 hours Snacks, desserts and baked goods
Oranges, Limes,
Lemons Slice 1/4” thick 2-12 hours Crafts, snacks, and baking
Peaches Peel if desired, Halve or
quarter Pre-treat 6-16 hours Snacks, breads, cobblers, cookies
and granola
Pears Peel, core, and slice 3/8”
thick. Pre-treat 6-16 hours Snacks, breads, cookies, fritters and
granola
Pineapple Peel, core, slice 3/8” to
1/2” thick 6-12 hours Snacks, baked goods and granola
Plums, Prunes Halve or quarter and
remove pit 8-16 hours Snacks, cookies, mufns, bread and
granola
Rhubarb Slice in 1” lengths. Steam
until tender 6-14 hours Pies, tarts and other desserts
Strawberries Halve or slice 1/2” thick 6-12 hours Snacks, cereals,
and baked goods

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DRYING VEGETABLES
Some vegetables are quite good dried. Others lose their appeal and are better frozen
or fresh. Some vegetables are far better frozen than dried, if you must preserve
them. Vegetables have a low acid and sugar content that makes them more subject
to spoilage, and tend to have far shorter shelf life than dried fruits. Packaging and
ideal storage conditions are key elements to producing dried vegetables which will
taste as good in December as they did from your Summer garden!
Selection
Choose fresh, crisp vegetables for a high quality dehydrated product. Just like fruits,
vegetables should be picked ripe and dried as soon as possible to minimize loss.
Preparation
Wash vegetables thoroughly and remove any blemishes. Peel, trim, core, and/or
slice vegetables.
Blanching
Most vegetables must be blanched, either steaming over boiling water or in the
microwave oven to slow the enzyme action which will continue during drying and
storage.
Note: Blanching softens the cell structure, allowing the moisture to escape more
easily and also allows vegetables to rehydrate faster. There is no need to blanch
onions, garlic, peppers, and mushrooms. Herbs also are not blanched. Water
blanching is not recommended because of the loss of water-soluble vitamins and
minerals.
Steam Blanching
Use a commercial steamer or a pan with a tight tting lid and a steaming rack. Bring
about 1 inch of water to a brisk boil and drop in sliced vegetables. Cover. Steam until
vegetables are heated completely through, but not cooked. This is usually about 1/3
of the time required to cook the vegetable. Vegetables should still be crunchy. Drain
in steamer rack and place immediately on dryer trays.
Microwave Blanching
A microwave oven is ideal for blanching vegetables. Prepare them in the same
manner as for steam blanching. Place them in a microwave-safe dish, cover and cook
on high for about 1/2 of the time required to completely cook the fresh vegetable.
Depending on the age and design of your microwave, you may want to stop the
cooking half-way through and stir the vegetable to achieve a more even blanching.
Drying
Load blanched vegetables onto drying trays, making sure that air can move freely
between the pieces. For vegetables, such as corn or peas, that tend to clump
together, stir occasionally to allow air to reach all of the pieces. Vegetables are dried
until they are crisp, tough, or brittle. Package immediately after drying to prevent
absorption of moisture from the air. Usual drying temperature for vegetables is 130°F
to 145°F (55C to 63C).

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VEGETABLE DRYING GUIDE
Vegetables will also vary in their drying times. Blanching decreases drying times,
but not all vegetables are blanched. Again, the average drying times in the following
table are general and depend on different variables.
Food Preparation Drying Time Uses
Artichoke Cut hearts into 1/8”strips.
Blanch 6-12 hours Marinate or dip in batter and fry
Asparagus Wash and cut into 1”
pieces. Blanch 3-10 hours Rehydrate, serve in cream sauce
Beans:
Green/Wax Remove ends, cut into 1” pieces. Blanch 6-12 hours Stews, soups and casseroles
Beets Steam until tender. Cool
and peel. Cut to 1/2” 3-10 hours Soups and stews
Broccoli Wash, cut as for serving.
Blanch 4-10 hours Soups, quiche or soufes, cream or
cheese sauce
Carrots Peel, cut ends, slice
in 3/8” thick or shred.
Blanch
6-12 hours Salads, soups,
stews and carrot
cake
Cauliower Wash, cut as for serving.
Blanch 6-14 hours Soups and stew
Celery Trim, wash and cut for
1/2” slices. Blanch in
celery salt (add equal
parts solution of 1/2 t
baking soda and salt) to 1
cup water
3-10 hours Soups, stews and
celery powder
Corn Husk, remove silk and
blanch. Remove from cob 6-12 hours Fritters, soups, stews or grind for
cornmeal
Eggplant Slice 1/4” thick. Peel,
Blanch 4-14 hours Cream sauces, casseroles, dip in
batter and fry
Garlic Separate and peel cloves 6-12 hours Powder for
seasoning
Mushrooms* Clean with soft brush,
don’t wash 4-10 hours Rehydrate for soups, salads,
omelets or frying

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Food Preparation Drying Time Uses
Onions Remove skins, tops, and
root ends. Slice 3/8” thick 6-12 hours Soups, stews and sauces. Powder
for seasoning
salt. Package
immediately
Peas Shell, wash and blanch 5-14 hours Soups, stews and
mixed vegetables.
Peppers Remove stem & seeds.
Cut into 1/2” pieces 5-12 hours Soups, stews, pizza, meat dishes
and seasoning
Peppers (hot) Wash, slice or cut in half.
Remove seeds if you
desire a milder pepper
3-20 hours Soups, stews,
pizza, and
seasoning
Potatoes** Use
white potatoes Peel and slice 3/8” thick Blanch. Rinse and dry 6-12 hours Stews, soups and casseroles
Tomatoes Wash and slice 3/8” thick
or dip in boiling water to
loosen skins, then halve
or quarter
6-12 hours Soups and stews.
Powder in blender
and add water for
paste or sauce. Dry
in roll-up form for
pizza sauce
Zucchini or
Squash Wash, remove ends and slice 3/8” thick or grate
Steam if you plan to
rehydrate
5-10 hours Breads, chips with
dip, soups and
casserole. (1 week
shelf life)
* Dry at 90°F for 2 to 3 hrs., then increase temperature to 125°F and dry for
remaining time.
** Blanch for 5 minutes or until translucent. If not steamed long enough, they will
turn black during drying and storage.

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DRYING JERKY
Jerky is a favorite snack for school, lunch, on the trail or just about anywhere! It is
made by seasoning lean, raw meat in a salt mixture, then drying it without cooking.
The nished product is a protein-rich exercise in chewing and ever so delicious! Jerky
also makes a savory broth base for soups and stews.
Meat Jerky
Homemade jerky is much less expensive than jerky slices or sticks purchased at a
grocery or convenience store. Most lean meats will yield about 1 pound of jerky for 3
pounds of fresh meat.
Drying Meat
Jerky may be made from a variety of wild game meats, sh and poultry. Use lets of
sh and the breast of chicken. When purchasing meats for jerky, choose lean meats
with minimal marbling (fat), as fat tends to get rancid during storage. A lean cut of
ank steak or round steak makes excellent jerky.
You can make delicious jerky from ground meat, using the NESCO®/American
Harvest®Jerky WorksTM kit. It’s best to use ground round or lean (or extra lean)
meat. Season with NESCO®/ American Harvest®Jerky seasoning mixes.
When making jerky from pork, chicken or turkey, use precooked and processed
meat. Be sure to dry it at the highest temperature setting. After drying, heat it in
our oven at a minimum temperature of 165°F (74C) for at least 30 minutes as a
precaution against the risk of salmonella. When you are jerking game meats, freeze
the meats for at least 60 days at 0°F (-18C) before drying as a precaution against
any diseases the animal might be carrying. Then thaw meat, add seasonings and
press into strips or sticks, and place on trays to dry.
Preparation
With a sharp knife, remove all fat, gristle, membranes and connecting tissue. Cut
into strips 1/4” to 3/8” thick and 5” to 6” long. It is easier to slice partially frozen
meat for jerky. Cut meat in uniform thickness so it will dry in the same amount of
time. Cut strips across the grain to produce jerky that is easier to break apart and
chew.
Marinate cut meats in store-bought or your own recipe marinade for 4 to 8 hours in
the refrigerator before drying. NESCO®/American Harvest®Jerky seasonings can also
be used to marinate by mixing one package of cure, one package of spice/seasoning
and 1/4 to 1/2 cup of water per pound of meat. Marinating adds avor as well as
tenderizes. The longer the meat marinates, the more avorful the jerky. If you
use your own recipe, be sure to use a curing spice combination that includes Salt,
Sodium Nitrite to prevent bacterial growth during the initial stages of drying. Cure
packs can be obtained by calling our Customer Satisfaction at 800-288-4545.
To make jerky from ground meat, choose 85% to 90% lean meat. Beef, venison,
buffalo and turkey are the most popular choices. Ground meat jerky is easier to
make, dries faster, and is less expensive and easier to chew than jerky slices. Add
one package each of jerky seasoning mix and cure per pound of ground meat. Mix
well and form into strips by using our Jerky WorksTM Kit or a cookie press. Place on
trays and dry.

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BEEF JERKY MARINADE
Note: Use this recipe for beef, venison or other game meats.
1 Lb. sliced meat
4 Tbsp. soy sauce
4 Tbsp. worcestershire sauce
1 Tbsp. tomato sauce
1 Tbsp. grated ginger root (optional)
1/4 tsp. black pepper
(cayenne pepper for hotter jerky)
1 Tbsp. curry powder (optional)
2 Cloves garlic
OR;
1 Packet NESCO®/American Harvest®Original jerky seasoning.
1 Packet jerky cure
1/4 Cup water
Marinate the meat for 4 to 6 hours, then drain. Place on trays to dry.
Easy Homemade Jerky from Lean Ground Meat using the Jerky Works™ Accessory
Mix in spice and cure. Fill Jerky Works™ Jerky gun and extrude meat on tray
ENJOY!
TERIYAKI MARINADE
1 Lb. sliced meat
1 Cup teriyaki sauce
1 tsp. minced garlic
OR;
1 Packet NESCO®/American Harvest®Teriyaki jerky seasoning.
1 Packet jerky cure
1/4 Cup water
In bowl, mix all ingredients except meat. Add slices and marinate at least four hours
in refrigerator. Remove slices from marinade and let excess drip off, then place on
Clean-A-Screen®sheets on dehydrator trays. Be sure strips do not overlap. Dry.
Drying Meat
Meats should be dried at 160°F (71C). Depending on how thick the meat is cut, how
heavily the dryer is loaded, and the humidity, jerky takes from 4 to 15 hours to dry.
Pat jerky with clean paper towels several times as it dries, to remove the oil that
accumulates on the top of the jerky.
When removing jerky from dehydrator trays, wrap it in paper towels and let it stand
for a couple hours prior to packaging. Excess fat will be absorbed in the paper towels
and the shelf life will be extended.
Storage
Beef jerky that is stored un-refrigerated will start to go rancid at room temperature
after 3 to 4 weeks. Refrigerate or freeze for longer storage or until your are ready to
go on a trip or camping. If any ice crystals have formed inside bag, re-package in a
dry container. If jerky is dried thoroughly, it will last for several weeks in the outdoors
or while traveling. All types of jerky must be dried sufciently to avoid mold. If mold
is found inside a storage bag of jerky, the whole container must be thrown away.

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Drying Cooked Meats
If you are drying meats for other purposes than jerky such as for stew, sandwich
spreads or stroganoff, the meat should be tender and choice. It must be cooked so
it will not be tough and chewy when reconstituted. Using the remainder of a dinner
roast or leftover steak saves the step of precooking the meat. Dehydrate those
leftovers for snacks, backpacking and camping meals.
The shelf life of dried, cooked meats is 2 to 3 weeks at room temperature. Store in
refrigerator or freezer to maintain the best quality until ready for use for backpacking
or camping. They will stay fresh and tasty for up to 6 months in the freezer.
Drying Fish
Lean sh can be used for jerky. You can also dry fat sh, but it will not keep at
room temperature more than a week. Fish jerky should contain about 15% moisture
when it is completely dry. It will be pliable and rm. If there is any doubt about the
dryness, store in refrigerator or freezer to avoid the risk of spoilage.
Cooked sh may also be dried, although it has different taste than sh jerky. It still
makes a nice snack. Re-hydrating cooked sh is not recommended because the
resulting product isn’t very good.
Selection
Choose fresh sh to dry. If you catch the sh, clean it promptly and keep on ice until
you are ready to dehydrate. If you are purchasing sh, make sure it is fresh and
not previously frozen. Frozen sh can still be made into jerky, but be aware that the
quality is inferior to fresh.
Preparation
Cut sh into 1/4 to 3/8 inch thick strips. Marinate in your own favorite marinade.
When using your own recipe, be sure to include at least 1-1/2 to 2 teaspoons salt
per pound of fresh sh. Salt slows the growth of surface bacteria during the initial
stages of drying. Marinate for at least 4 to 8 hours in refrigerator so sh will absorb
salt and seasonings.
Drying
Dry sh jerky at 130°F to 140°F (55C to 60C) until they feel rm and dry, but don’t
crumble. There should be no moist spots.
Packaging and Storage
Follow guidelines for Packaging and Storage on page 9 and 10. Store dried sh jerky
in freezer if it will not be consumed within 2 to 3 weeks.

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DRYING HERBS
Fresh herbs and spices have a stronger aroma and avor than commercial dried
herbs and spices. They are prized by food lovers and gourmet cooks.
Dried herbs and spices are used more often than fresh because they are more
readily available and convenient to use. Although some avor is lost when they are
dried, it becomes more concentrated because so much moisture is removed. Most
herbs contain from 70 to 85 percent water. Eight ounces of fresh herbs will yield
about one ounce dried
Gathering Herbs
The ower, seeds, leaves and stems of herbs can all be used for seasoning. Leaves
and stems should be gathered early in the morning before the heat of the sun
dissipates the avoring oils.
Leaves should be harvested before plant begins to ower and while still tender. Snip
stems at base, taking care to leave sufcient foliage for plant to continue growing.
The new leaves at tip of plant have the most concentrated avor.
Plants usually survive three or four major harvests and, depending on climate, may
produce all year round. Cold frames extend growing season and a sunny kitchen
window will allow potted herbs to produce all year long.
When plants have begun to ower, a bitter taste develops and leaves are not as
aromatic because the energy has gone into producing buds.
The owers of some herbs may be used for seasoning. They should be harvested
when they rst open and while still very fresh. Seeds, such as caraway or mustard,
are harvested when they are fully mature and have changed from brown to gray.
Preparation
Leaves and stems should be lightly washed under cold running water to remove any
dust or insects. Remove any dead or discolored portions.
To dry large-leafed herbs, such as basil and sage, strip leaves from stem, cut in half
across the leaf and place on a Clean-A-Screen®lined tray. Cutting allows dry air to
get inside the stem and will shorten drying time.
To dry small-leafed herbs, like thyme, place on a Clean-A-Screen®lined tray. This
helps keep dried herbs from falling through tray. As small herbs dry, they may y
around inside dehydrator. If this happens, place another screen over drying herbs to
keep them in place.
If owers are to be used in teas, dry them whole. Wash and separate petals, and
remove any tough or discolored parts. When seedpods have dried, their outer
covering may be removed. Rub seeds between palms of your hands while blowing to
remove husks. Place larger seeds on a Clean-A-Screen®sheet. Dehydrate until there
is no moisture evident. If seeds are to be used for planting, dry at room temperature
to maintain germination ability.

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Testing for Dryness
Herbs are dry when they snap and crumble easily. Stems should be brittle and break
when bent. Seeds should be brittle and usually need additional drying after they are
removed from the seed pods.
To be certain that herbs are sufciently dry, place in an airtight container for several
days. If condensation appears on inside of container, they need further drying.
Packaging
Dark colored jars with airtight lids are ideal for storing herbs. They don’t allow light
in, which tends to fade and weaken herbs. You can use other containers as long
as they exclude air, light and moisture. Air and light result in avor loss; moisture
results in caking and color loss or insect infestation.
Storage
As with other dried foods, dried herbs and seeds should be stored in the coolest
place available, preferably below 60°F (15C), to maintain best avor. Do not crush or
grind until ready to use. Crushing exposes more surfaces to the air, resulting in avor
loss. With proper packaging and good storage conditions, dried herbs, seeds and
spices should keep well for 6 – 12 months.
Using Dried Herbs & Spices
Since herbs and spices are usually 3 to 4 times stronger than their fresh
counterparts, use conservatively. Their taste should be subtle and not overpowering.
The zest of dried herbs is dependent upon storage condition and length of time
stored. Sharpness of avor deteriorates with age. Some herbs, such as mint or basil,
lose their avor more rapidly than others when dried. It may take nearly an equal
volume of some dried herbs to replace the amount of fresh called for in the recipe.

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HERB DRYING GUIDE
Most herbs may be dried in your NESCO®/American Harvest®dehydrator right on the
plant stalk and stem. Seeds and leaves are easily stripped from the plant when dry.
Drying temperature should not exceed 90°F to 105°F (35C to 41C). Do not dry herbs
with fruits and vegetables. Store in glass containers in a cool, dark place to reduce
avor loss. Label clearly before storage because they are difcult to recognize when
dry. Do not powder leaves until you are ready to use.
Food Preparation Drying Time Uses
Anise Leaves Rinse in cold water, and
pat dry 1-3 hours Soups, stews, sauces, vegetable
and fruit salads
Anise Seeds Rinse in hot water, pat
dry 2-5 hours Rehydrate, serve in cream sauce
Basil Leaves
(break veins,
and stems to aid
drying)
Clip leaves 3 to 4 inches
from top of plant just
as rst buds appear, pat
dry
20-24 hours Italian and
Mediterranean
tomato meat dishes,
salads, soups, sh,
poultry and egg
dishes
Caraway Clip entire plant. Dip in
boiling water, pat dry 2-5 hours Pork, sauerkraut, rye bread, cheese,
vegetables, cookies
Chili Peppers Rinse and dice, pat dry 5-12 hours Powder for
seasoning
Chives Leaves Chop, rinse in cold
water, pat dry 20-24 hours Mild onion avor, use in moist recipes
Cilantro Leaves Clip with stems. Rinse in
cold water, pat dry 15-18 hours Mexican, Chinese and Mediterranean
dishes
Coriander Clip entire plant. Dip in
boiling water, pat dry 2-5 hours Sausage, pickling spices, Seeds apple,
and pear dishes
Cumin Seeds Rinse in cold water, pat
dry 2-5 hours Curries and chili dishes
Dill Leaves Rinse in cold water, pat
dry 1-3 hours Salads, vegetables, potatoes and sh
Fennel Rinse in cold water, pat
dry 1-3 hours Salads, soups or stews
Garlic Clove Cut in half lengthwise,
pat dry 6-12 hours Salt, powder, recipes