Waring DHR50 Series User manual

DHR50 SERIES
6-TRAY PROFESSIONAL
FOOD DEHYDRATOR
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.

23
CONTENTS
Important Safeguards ....................................................................... 2
Special Cord Instructions.................................................................. 4
Introduction ....................................................................................... 4
Parts & Assembly .............................................................................. 5
Before First Use................................................................................. 6
Operating Instructions....................................................................... 6
Helpful Hints...................................................................................... 7
Dehydrating Guide ............................................................................ 8
Cleaning & Maintenance ................................................................. 10
Food Selection ................................................................................ 10
Vegetable Preparation & Treatment................................................. 11
Fruit Preparation & Treatment ......................................................... 13
Nut Preparation & Treatment........................................................... 15
Herbs & Flowers Preparation & Treatment...................................... 16
Food Storage................................................................................... 16
Recipes ........................................................................................... 17
IMPORTANT SAFEGUARDS
When operating electric appliances, basic safety precautions should
always be followed, including the following:
1.
READ ALL INSTRUCTIONS
BEFORE OPERATION.
2. Always unplug appliance from outlet when not in use or
before cleaning. Allow plenty of time to cool before adding or
removing parts.
3. Never touch hot surfaces. Use handles or knobs.
4. Avoid using the appliance in the presence of children. Close
supervision is necessary when appliance is used by or near
children.
5. To avoid electrical shock, never immerse plugs, cord, or the
base assembly in any liquids.
6. Never operate any appliance with a damaged cord or plug,
or one that has malfunctioned or been damaged in any way.
Immediately return the appliance to the nearest authorized
service facility for analysis.
7. Using accessory attachments not recommended or sold by
the appliance manufacturer may cause electric shock, injury,
or re.
8. Never use outdoors.
9. Never let the cord hang over the edge of a table or counter or
touch hot surfaces.
10. Never place on or near a hot gas or electric burner or in a
heated oven.
11. DO NOT block the vent holes in the back of the food
dehydrator. CAUTION: Back panel may become hot
during use.
12. Never use this appliance for any use other than that for which
it is intended.
13. To disconnect, rst switch to OFF position, then unplug from
electrical wall outlet.
14. Never pour liquids into the appliance.
15. Never operate near combustible or pressurized spray cans.
16. Do not operate your appliance in an appliance garage or under
a wall cabinet. When storing in an appliance garage, always
unplug the unit from the electrical outlet. Not doing so
could create a risk of re, especially if the appliance touches
the walls of the garage or the door touches the unit as it
closes.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY

45
SPECIAL CORD INSTRUCTIONS
A short power-supply cord is provided to reduce the risks resulting
from becoming entangled in or tripping over a longer cord. Longer
extension cords are available and may be used if care is exercised
in their use. If a long extension cord is used, the marked electrical
rating of the extension cord should be at least as great as the
electrical rating of the appliance, and the longer cord should be
arranged so that it will not drape over the countertop or tabletop,
where it can be pulled on by children or tripped over.
This appliance is for 120 volts only and should not be used with
a converter.
INTRODUCTION
Thank you for purchasing the Waring®6-Tray Professional Food
Dehydrator! The dehydration of fruits and vegetables is one of the
earliest methods of food preservation. Since their discovery and
cultivation, plums and grapes have been sun-dried into prunes
and raisins. These dried fruits and vegetables make great snacks
or desserts, and it’s easy to dehydrate different meats to make
jerky. Dehydration is a healthy way of preserving food because
bacteria growth is inhibited by the removal of moisture. You can
even use your food dehydrator to dry owers and make potpourri!
Before using your food dehydrator, be sure to take time to read the
Important Safeguards and all other instructions in this manual.
PARTS & ASSEMBLY
1. Housing
2. Trays (6)
3. Door
4. Door lock
5. Fruit roll-up sheet/Tray liner
6. Power cord (not shown)
7. Control panel with temperature guide
a. On/Off switch
b. Temperature guide
c. Control knob
7
1
2
3
45
7c7b 7a

67
BEFORE FIRST USE
1. Unpack the food dehydrator with care.
2. Wash all of the trays in warm, soapy water. Rinse well and
dry completely.
3. Wipe the dehydrator base with a clean and dry soft cloth or
sponge. Never immerse housing, plug or cord in water or any
other liquids.
OPERATING INSTRUCTIONS
1. Position the Food Dehydrator as to NOT block the air vents at
the rear of the dehydrator. Keep the dehydrator at least 3 feet
away from any wall to allow for proper air circulation. DO NOT
operate the dehydrator on or near ammable surfaces such as
carpeting.
2. Ensure the unit is turned to the OFF position and unplugged
before preparing to use.
3. Prepare food to be dehydrated as instructed.
4. Arrange food on trays, do not overload trays. Trays can
accommodate a variety of food sizes with small adjustments.
5. Plug the dehydrator into a standard 120V wall outlet and ip the
switch to the ON position.
6. Set control knob to desired approximate temperature setting
and insert the trays. Close door and engage door lock. Allow
the food to dry for the recommended length of time (drying
time depends on the food type).
7. Monitor the food while it is dehydrating and check it for desired
doneness. Leave the pieces that are not yet done in the
dehydrator and monitor them until done.
8. When dehydrating is complete, switch the unit to OFF unlock
the door, and unplug. NOTE: When the dehydrator is on and
running for long period of time, the door lock may become
warm to the touch. Please exercise caution when touching the
door lock and opening the door.
9. Remove the trays and allow the food to cool. Once cooled,
remove individual pieces. Serve or store in food-safe
containers or plastic bags, preferably airtight.
10. Store the pieces that are not going to be eaten in the next few
days in the refrigerator. When storing food in the freezer, use
containers or bags designed specically for freezer storage.
CAUTION: DO NOT block the vent holes in the back of the food
dehydrator.
HELPFUL HINTS
Drying times may vary based on many circumstances, including but
not limited to: the relative humidity of the room; the temperature of
the food at the beginning of the drying process; the amount of food
in the dehydrator, the leanness of the meat, etc.
• Wash and clean the dehydrator before using if it has been
stored for a long time.
• Fresh vegetables and fruits are best for dehydrating; canned
goods do not dehydrate well.
• All vegetables and fruits should be cleaned before
preparation and pretreatment.
• Prepare and pretreat fruits and vegetables as outlined in this
manual for best results.
• It is usually not dangerous to leave the dehydrator on for a
long time period when required, but make sure that it is in a
safe location. Read the Important Safeguards on page 2 of
this manual, and exercise caution when using the dehydrator.
• Keeping your own notes on the type of food, weight before
and after drying, total drying time, and nal results will
enable you to achieve the desired outcome, every time!
• Most recipes will work well with dried foods. By
experimenting with the recipes offered in this manual
you’ll soon discover your own unique ways of using dried
foods. You’ll also be able to nd books on the topic in
bookstores, both locally and online.

89
DEHYDRATING GUIDE*
Food Settings Approximate
Drying Times
Preparation
HERBS Herbs 4–6 hours Arrange herbs on tray(s)
FRUITS
Apples Fruit 6.5 hours Slice apples ¼ inch thick and arrange on tray(s)
Bananas Fruit 7 hours Slice ripe bananas ¼ inch thick and arrange on tray(s)
Blueberries Fruit 36 hours Arrange whole blueberries on tray(s)
Grapes Fruit 48 hours Slice seedless grapes in half and arrange on tray(s)
Mango Fruit 5 hours Slice fresh mango 1⁄8inch thick and arrange on tray(s)
Pineapple Fruit 8.5 hours Slice fresh pineapple ¼ inch thick and arrange on tray(s)
Raspberries Fruit 26 hours Arrange whole raspberries on tray(s)
Strawberries Fruit 9 hours Slice whole strawberries ½ inch thick and arrange on tray(s)
Tomatoes Fruit 7 hours Slice tomatoes ¼ inch thick and arrange on tray(s)
VEGETABLES
Beets Vegetables 5 hours Peel fresh beets, slice 1⁄8inch thick and arrange on tray(s)
Bell Peppers Vegetables 12 hours Slice peppers ¼ inch thick and arrange on tray(s)
Broccoli Vegetables 4 hours Break up broccoli florets into small pieces and arrange on tray(s)
Carrots Vegetables 4.5 hours Slice carrots 1⁄8inch thick and arrange on tray(s)
Celery Vegetables 4 hours Slice celery ¼ inch thick and arrange on tray(s)
Kale Vegetables 4 hours Arrange kale leaves on tray(s)
Mushrooms Vegetables 4 hours Slice fresh mushrooms ¼ inch thick and arrange on tray(s)
Summer Squash Vegetables 5 hours Slice yellow squash ¼ inch thick and arrange on tray(s)
Yams Vegetables 4.5 hours Slice yams ¼ inch thick and arrange on tray(s)
MEAT, FISH & JERKY
Beef Jerky Meat, Fish & Jerky 5 hours Trim fat off top round roast, slice ¼ thick and arrange on tray(s)
Fish Jerky Meat, Fish & Jerky 5 hours Slice fresh salmon ¼ inch thick and arrange on tray(s)
Poultry Jerky Meat, Fish & Jerky 5 hours Semi-freeze chicken breast, slice ¼ inch thick and arrange on tray(s)
*Drying times are dependent on how thick items are sliced, how fresh foods
are, initial food moisture content, how much food is on the trays, ambient room
temperature, and ambient humidity. Results and personal tastes may vary; the
above information is based on approximate dehydrating times.

10 11
Fruit Roll-Up Sheet/Tray Liner
Your Food Dehydrator comes with one fruit roll-up sheet. To prepare
fruit roll-up sheet, lightly spray a paper towel with cooking spray and
rub over the fruit roll-up sheet. Follow preparation instructions which
can be found in the recipe section of the instruction book for Yogurt
Roll-Ups, Spiced Apple Trail Mix Leather and Strawberry Banana
Leather. Once your fruit roll-up sheet is ready, place it on a tray and
insert it into the food dehydrator.
NOTE: The fruit roll-up sheet can be used as a tray liner to
dehydrate smaller food or herbs that may otherwise fall through the
holes in the tray. Additional fruit roll-up sheets/tray liners can be
purchased on the waringpro.com website. Parchment paper may
also be used to line the trays.
CLEANING & MAINTENANCE
Before performing any cleaning and maintenance operations,
be sure that the food dehydrator is turned to the OFF position, is
unplugged and cool.
1. Dehydrator trays and fruit roll-up sheet are dishwasher safe.
2. Wipe the housing and door clean using a damp cloth. Dry
thoroughly with a clean cloth.
Any other servicing should be performed by an authorized
service representative.
FOOD SELECTION
Select foods for dehydration that are in good condition. Fruits
should have just become ripe since they contain the highest
natural amount of sugar and provide the best results. Vegetables
should be fresh and crisp. Avoid fruits that are not ripe; they yield
unpredictable results and often have a at, bitter taste. Overripe
fruits and vegetables with spoiled portions should also be avoided.
Cut off any bruised or marred portions of the fruits and vegetables
before dehydration. Meat, poultry and sh should be fresh and lean.
Preparation, dehydration time and their storage method will also
inuence their quality and taste. Follow preparation, dehydration
and storage instructions in this manual to ensure the best-tasting,
highest quality dried foods.
IMPORTANT—If you suspect food contamination, do not attempt to
use the dehydrator. Discard the food.
VEGETABLE PREPARATION & TREATMENT
Vegetables are low in acid and have less sugar than fruits, so they
require a little more effort. Some vegetables are better frozen than
dried, so remember to be selective in the vegetables you choose.
PREPARATION
Only the highest quality vegetables should be selected for drying.
Wash them carefully just before dehydrating to remove dirt and
bacteria. Most vegetables should be peeled, trimmed, cut or
shredded prior to drying.
PRETREATMENT
Blanching vegetables prior to drying is recommended. This destroys
the enzymes that can produce “off” avors when stored and lead
to poor texture and poor dehydration. Steam blanching is a better
method than water blanching because more avor and vitamins are
retained. Vegetables can also be microwaved.
STEAM BLANCHING
Layer prepared vegetables in the top portion of a steamer or a
steamer insert and steam until the vegetables are heated through,
but are not cooked enough to eat (usually 2 to 3 minutes). Stir to
ensure all vegetables are evenly blanched. Quickly transfer steamed
vegetables directly to drying trays.
MICROWAVE BLANCHING
Microwave ovens can easily be used to blanch fresh vegetables.
Prepare vegetables the same way as for steam blanching. Place
vegetables in a covered casserole dish with a small amount of
water (refer to your microwave oven cooking chart). Cook for
¼ to ¹/3the time listed in the chart, stirring after half of the blanching
time. Vegetables blanched in a microwave will be more brightly
colored than those that are steam blanched. Quickly transfer
blanched vegetables directly to drying tray.

12 13
VEGETABLE PREP
Asparagus Divide tips from stems by snapping in half.
Tips are best for drying, but dried stems can
be crushed and used for seasoning.
Beans Snip off ends and cut as desired. Blanch,
(green) then place in the freezer for 30 to 45 minutes.
Beets Trim, leaving about an inch of the top and
root. Blanch, allow to cool, then cut off the
top and root. Slice.
Broccoli Trim and cut into pieces. Steam for about
4 to 5 minutes.
Carrots Wash, peel, and cut into ½-inch-long pieces.
Steam for about 4 to 5 minutes.
Corn Remove husk, wash and steam blanch the
whole piece of corn. Allow to cool, then
shear the corn from the cob.
Celery Break leaves off their stems. Place leaves
separate from stalks in tray(s).
Chives Wash, dry, and mince.
Cucumber Wash, trim and slice about ¼ inch thick.
Garlic Separate and peel cloves. Cut cloves into
halves or slices.
Mushrooms Remove any soil and remove stem. Dry the
mushroom whole, cut in half or slice.
Onions Trim off the ends and peel. Cut into rings
or dice.
Peppers Wash and remove core and seeds. Cut into halves,
(pimentos) quarters, rings or strips.
Peppers Wash and dry whole.
(jalapeños)
Potatoes Wash, peel, and cut or slice as desired;
steam blanch. Rinse under cold water
and pat dry before placing on tray(s).
Note: If you wish to leave the skin on, you
must wash and scrub the potato and remove
all the eyes and scars with the tip of a potato
peeler or paring knife.
Tomatoes Wash and remove stems. Using a ladle or tongs,
dip into boiling water and then into an ice water
bath. You will be able to remove the skin easily.
Cut into halves or quarters.
FRUIT PREPARATION & TREATMENT
FRUIT
Nearly all fruits can be dried at home, but some will require more
drying time than others; the guidelines offered here will help get
you started. It is recommended that you select the fruits that are in
season and experiment with those rst.
Preparation
Wash and inspect fruits and remove any bruised or overripe parts.
Peel if desired. Cut larger fruits in half. If the pieces vary too much in
size, slice them to ³/8" to ½" thick for even drying. Smaller fruits such
as grapes and cherries may be dried whole. Remove pits or stones
from fruits such as plums, cherries, apricots, etc. Always peel fruits
that have been articially waxed. Peeling is optional with other fruits
– for instance, dried pear skins tend to be grainy, and peach skin
peels are a little fuzzy.
Most fruits like pineapples, grapes, strawberries, and plums can be
placed directly on the drying trays as they are prepared. However,
some fruits will turn brown when exposed to air (apples, apricots,
peaches, and pears). Following the guidelines set below, you can
pretreat these fruits to slow this browning and to prevent loss of
vitamins A and C. To pretreat them, the cut pieces should be kept
in a holding solution until you have sufcient fruit to dry.

14 15
Pretreatment
Below are several optional methods of pretreatment. You
don’t always need to pretreat food in order to dry it; however,
pretreatment can make food look better, increase the shelf life and
even enhance the nutritional value. Experiment with both treated
and untreated food to see which will work best. Remember, proper
storage is critical to the quality of the nal product, whether treated
or untreated.
Sodium Bisulfite
Use food-safe (USP) grade only. Dissolve 1 teaspoon of sodium
bisulte in one quart of water. Dip small amounts of fruit in the
solution for 2 minutes. This helps prevent loss of vitamin C and
maintains a bright color. Sodium bisulte is available in most
pharmacies/drug stores.
Natural Pre-dips
With their high vitamin C content, pineapple and lemon juice are
natural alternatives to other pretreatments to reduce browning. Slice
fruit directly into juice. Remove after about 2 minutes and place
on trays. Fruits may also be dipped in honey, lime or orange juice,
gelatin powders or sprinkled with coconut to give them an exotic
avor. Use your imagination!
When drying fruit halves, especially apricots, it has been suggested
that popping the back (“inside out”) will speed drying time. This
is true, but it also results in the loss of the nutritional juices to the
bottom of the dehydrator. Instead, cut each half in half again to give
the end product more nutritional value, a brighter color, and faster
reconstitution capabilities.
Apples Wash thoroughly and peel if you wish.
Cut in half and core, then slice into
smaller pieces. Pretreat with lemon juice
to prevent browning.
Apricots Wash, cut open and remove pit. If desired,
cut into quarters.
Bananas Peel and slice. Pretreat with lemon juice to
prevent browning.
Cherries Wash and remove pits.
Coconut Drain the milk, open shell and remove
coconut meat. Dry and cut into small
chunks.
Figs Wash, remove stems and cut into halves or
quarters. Place dry skin side up.
Grapes Remove stems, wash and slice or leave whole,
as desired.
Papaya Wash, peel and cut into chunks.
Peaches Wash, slice in half and remove pit. If desired,
peel and cut into quarters.
Pears Wash, peel, slice in half to remove core.
Cut into chunks or slices. Pretreat with lemon
juice to prevent browning.
Pineapple Remove spiny skin, core and cut into chunks
or wedges.
Plums Wash, cut in half and remove pit. If desired,
cut into quarters.
Strawberries Wash and slice or leave whole, as desired.
NUTS PREPARATION & TREATMENT
To dry nuts, rst shell and rinse them with warm water. Pat dry and
spread out on trays. Most nuts will take approximately 20 to 30
hours to dehydrate and they should be allowed to dehydrate until
brittle.
Allow them to cool after dehydrating. Any nuts that will not be
consumed within a few days should be frozen to ensure freshness.
Allow them to defrost before eating.

16 17
HERBS & FLOWERS PREPARATION
& TREATMENT
To dry herbs and owers, rst rinse and pat dry. Remove any dead,
mushy or discolored portions, leaving the stem intact. Spread herbs
or owers on tray and allow to dehydrate for about 2 to 7 hours,
depending on their type and size. Remove from tray and allow to
cool when drying is complete. Remove the leaves or buds from stem
and break them apart. Crush if desired.
For best results, pick owers after the rising sun evaporates the
morning dew and before the cool evening mist settles on the petals.
Be aware of owers that have been sprayed with insecticides or
other harmful chemicals; do not use these. If you are dehydrating
owers at the same time as herbs, place owers on the bottom trays
and herbs on the top trays; this prevents any debris from the owers
falling on the herbs.
FOOD STORAGE
Packaging
In order to keep well, dried foods must be carefully packaged. Pack
dried foods in plastic freezer bags, squeezing out as much air as
possible. (You can also use heat-sealable bags.) Store plastic bags
inside airtight metal, plastic or glass containers. When you store
foods in rigid containers without putting them into freezer bags rst,
you expose the dried foods to air, which will negatively impact them.
Vacuum packaging will greatly extend the shelf life of your dried
foods – equipment for vacuum sealing can be found on
waringpro.com.
Storage Conditions
Store appropriately packaged dried foods in a cool, dark place. The
colder the food is kept, the longer the quality will be maintained. For
every 18˚F drop in temperature, the shelf life increases 2 to 3 times,
so if you have room in a refrigerator or freezer, keep your dried foods
there. If not, nd the coolest place in your home to store dried foods.
Light also causes the quality and nutritive value to deteriorate, so
keep dried foods in opaque or dark colored containers.
Shelf Life
Because fruits have a naturally high sugar and acid content, they
dry well and store for longer periods of time than vegetables.
When properly packaged and stored at room temperature or below
(70˚F or less), most fruits will maintain a high quality and nutritional
value up to a year. Most vegetables are best when eaten within six
months. FRUITS AND VEGETABLES KEPT BEYOND THE
RECOMMENDED TIME MAY NOT BE AS NUTRITIOUS OR
TASTE AS GOOD, BUT WILL NOT SPOIL UNLESS THE
PACKAGING IS NO LONGER INTACT.
RECIPES
Beef Jerky
8 servings
1½ pounds flank steak
1⁄
3 cup Worcestershire sauce
2 tablespoons Liquid Smoke
¼ cup light soy sauce
2 tablespoons light brown sugar
2 cloves fresh garlic
¼ teaspoon fresh ground black pepper
Place meat on a plate and freeze for 1 hour. This will make it easier to
slice the meat into thin strips. Slice meat into ¼-inch-wide strips, cutting
against the grain. Combine remaining ingredients. Marinate beef strips for
a minimum of 30 minutes in the refrigerator. Place strips on the trays. Do
not overcrowd; leave enough space so that pieces are not touching. Cover
and dehydrate on Meat, Fish & Jerky setting for approximately 5 hours, or
until desired doneness, flipping strips once about halfway through. Store
beef jerky in an airtight container in the refrigerator or freezer.
Nutritional information per serving:
Calories 165 • carb. 6g • pro. 18g • fat 7g • sat. fat 3g
• chol. 34mg • sod. 423mg • calc. 39.9mg • fiber 0g

18 19
Tuna Jerky
6 servings
1 pound fresh tuna steak
1 tablespoon fresh, grated ginger
2 teaspoons crushed fresh garlic
¼ cup light soy sauce
¼ cup orange juice
2 tablespoons rice wine vinegar
1 teaspoon light brown sugar
Place the tuna steak flat on a cutting board and cut in half. Place the tuna
on a plate and freeze for 1 hour. This will make it easier to cut the tuna
into thin strips. Stand tuna up with flat, cut edge on the board. Slice into
¼-inch pieces, then cut into about 1-inch-wide strips. Combine ginger,
garlic, soy sauce, orange juice, rice wine vinegar and brown sugar.
Marinate tuna for a minimum of 30 minutes in the refrigerator. Place strips
on trays. Do not overcrowd; leave enough space so that pieces are not
touching. Cover and dehydrate on Meat, Fish & Jerky setting for
approximately 5 hours, or until desired doneness, flipping strips once
about halfway through. Store tuna jerky in an airtight container in the
refrigerator or freezer.
Nutritional information per serving:
Calories 124 • carb. 3g • pro. 18g • fat 4g • sat. fat 1g
• chol. 28mg • sod. 384mg • calc. 11.6mg • fiber 0g
Spicy Beef Sticks
About 15 servings, 2 sticks each
3 pounds ground beef
1 tablespoon paprika
1½ teaspoons cayenne pepper
1½ teaspoons crushed red pepper
1 tablespoon garlic powder
4 tablespoons Worcestershire sauce
2 teaspoons curing salt
In a large bowl, combine all ingredients until just incorporated. To make
the sticks, form a small piece of the meat mixture into a ball and then roll
into 5-inch by ½-inch sticks. Place the sticks on a sheet pan. Refrigerate
overnight, uncovered. Place the sticks on the dehydrating trays. Do not
overcrowd; leave enough space so that pieces are not touching. Cover
and dehydrate on Meat, Fish & Jerky setting for approximately 5 hours,
or until desired doneness. Store beef sticks in an airtight container in the
refrigerator or freezer.
Nutritional information per serving:
Calories 201 • carb. 2g • pro. 17g • fat 14g • sat. fat 5g
• chol. 61mg • sod. 182mg • calc. 20mg • fiber 0g
Teriyaki Chicken Jerky
8 servings
2½ pounds boneless, skinless chicken breasts
½ cup teriyaki sauce, your favorite brand
¾ cup pineapple juice
1½ tablespoons Liquid Smoke
¾ teaspoon crushed red pepper
Trim the chicken breast of any fat. Place trimmed breasts on a sheet pan
and freeze for 1 hour. This will make it easier to slice the chicken into thin
strips. Slice the chicken into ¼-inch strips. Combine teriyaki sauce,
pineapple juice, Liquid Smoke, and crushed red pepper. Marinate chicken
strips for a minimum of 1 hour in the refrigerator. Place strips on trays. Do
not overcrowd; leave enough space so that pieces are not touching. Cover
and dehydrate on Meat, Fish & Jerky setting for approximately 5 hours, or
until desired doneness, flipping strips once about halfway through. Store
chicken jerky in an airtight container in the refrigerator or freezer.
Nutritional information per serving:
Calories 179 • carb. 5g • pro. 33g • fat 2g • sat. fat 0g
• chol. 81mg • sod. 340mg • calc. 22mg • fiber 0g