Cabela's 28-0301, 28-0501 User Manual

ATTENTION

If any components of this unit are broken or the unit does not operate properly, please contact Cabela’s Customer Service.

Retail Store Purchases: 1-800-905-2731 (U.S. & Canada)

Catalog and Internet Purchases: 1-800-237-8888

All International: 1-308-234-5555

DO NOT RETURN THE UNIT TO THE STORE

WHERE IT WAS PURCHASED!

SAVE THESE INSTRUCTIONS!

REFER TO THEM OFTEN AND USE THEM TO INSTRUCT OTHERS.

INSTRUCTION MANUAL

160 LITER DEHYDRATOR MODEL NO. 28-0501

80 LITER DEHYDRATOR MODEL NO. 28-0301

REV 041609

IMPORTANT!

This appliance is a Dehydrator, not an oven. Its purpose is to dry, not cook. Dehydrator operation is not the same as that of an oven.

. BEFORE dehydrating, heat meat to an internal temperature of 160oF (71oC) and poultry to 165oF (74oC) in an oven to kill any bacteria that may be present.

. Heat the meat or poultry in an OVEN, not the Dehydrator.

. Ideally, Set Temperature is only the highest temperature reached during a heating cycle. Set Temperature is not maintained.

. Depending on a variety of factors including ambient conditions, state of food being dried and power supply, the Set Temperature may not be reached.

. For maximum performance: do not use extension cords; operate the Dehydrator in area where the temperature is above 70oF (21oC); remove other appliances from the electrical circuit to which you connect the Dehydrator; make sure the door is fully closed with no gaps in the seal; connect the Dehydrator to an electrical circuit protected by a 20-Amp circuit breaker.

. DO NOT use the Dehydrator outdoors.

. Read and fully understand all instructions and warning prior to using the Dehydrator.

COMPONENT LIST

DIAGRAM	PART	80-LITER 160-LITER
NUMBER	DESCRIPTION	28-0301	28-0501
1	Door	28-0404	28-0504
2	Foot (4)	28-0403	N/A
3	Short Foot Bolt (2)	28-0327	N/A
4	Long Foot Bolt (2)	28-0328	N/A
5	Front Right Foot Bracket	28-0325	28-0325
N/A	Swivel Caster (2)	N/A	28-0503
	Caster Nut (2) attached
N/A	Swivel Caster with Break (2)	N/A	28-0502
	Caster Nut (2) attached
6	Handle	28-0440	28-0540
7	Back Panel	28-0305	28-0505
8	Top Panel	28-0506	28-0506
N/A	Bottom Panel	28-0307	28-0307
10	Fan	28-0108	28-0108
11	Heating Element	28-0310-N	28-0310-N
12	Diffuser	28-0311	28-0331
N/A	Back Panel Diffuser	N/A	28-0330
14	Non-Stick Rack -Set of 12	28-0313	28-0313 (2 Sets)
15	Main Computer Board	28-0515	28-0515
16	Shelves -Set of 12	28-0318	28-0318 (2 Sets)
17	Drip Tray	28-0519	28-0519
18	Temperature Sensor	28-0321	28-0321
19	Snack Stick hanger	28-0322	28-0322
20	Top Door Hinge	28-0333	28-0333
21	Bottom Door Hinge	28-0334	28-0334
N/A	Front Foot Bracket	28-0332	28-0332
23	Rear Bottom Corner Bracket (2)	28-0336	28-0336
24	Circuit Breaker	28-0379	28-0379
25	Power Cord	N/A	N/A
N/A	LED Light Fixture	28-0507 (2)	28-0507 (3)
26	Control Panel	28-0514	28-0514
27	Back Panel	28-0305	28-0505

Before beginning the assembly, check the package contents for all of the parts. If you are missing any parts, or if any parts are damaged, contact

Cabela’s Customer ServiceRetail Store Purchases 1-800-905-2731 (U.S. & Canada) / Catalog & Internet Purchases: 1-800-237-8888 / All International: 1-308-234-5555

APPLE & CREAM FRUIT LEATHER

	6 Apples		1/2 tsp Cinnamon	1/4 tsp Cloves
	1 cup Plain Non-Fat Yogart		2-1/2 tsp Nutmeg
	.	Puree the ingredients in a food processor or blender until smooth.
	.
		Place the fruit leather mats on the dehydrator racks.
	.
		Spread the puree over the fruit leather mats until it is about 1/4” thick.
	.
		Place the filled dehydrator racks in the dehydrator and dry until leathery and pliable but not
		sticky.

SUPER ENERGY BARS

	1 cup Barley, soaked for 3 days		2 cups soft Wheat (sprouted 1 day)
	3/4 cup Dates		3 Tbsp Raw Honey	1 tsp Cinnamon
	1 tsp Vanilla		1 cup Walnuts, soaked & chopped
	1/2 cup Almonds, soaked & chopped
	.	Process the barley, wheat and dates in a juicer using the solid plate.
	.
		Add the honey, cinnamon, vanilla, walnuts and almonds. Mix well.
	.
		Form the mixture into 1/4” bars and place onto a teflex sheet on the dehydrator racks.
	.	Place the filled racks into the dehydrator for 6-8 hours, depending on the desired moisture and
	.	size of the bars.
		Halfway thru the dehydrating process, remove the teflex sheet and turn the bars over.

NOTSO SUN-DRIED TOMATOES

7 lbs. of firm, ripe Roma Tomatoes, cleaned & stems cut out

1 tsp. dried Basil 1 tsp. dried Oregano 1 tsp. dried Thyme 2 tsp. Salt

	.	Cut the tomatoes into quarters.
	.
		Scrape out all of the seeds without removing the pulp from the tomato.
	.
		Sprinkle the seasonings over the tomatoes.
	.
		Place the tomatoes, cut side up, directly onto the dehydrator racks.
	.
		Set the dehydrator temperature to about 140°F.
	.
		Place the filled racks into the dehydrator for 6-9 hours.
	.	A few hours thru the dehydrating process, gently turn the tomatoes over and press flat with
		your hand or a spatula. Repeat this step again in a few hours until dried.

CHEESY CORN CHIPS

1 cup whole kernel or creamed corn 1 tablespoon chopped onion

1 cup freshly grated sharp cheddar cheese (the ready grated cheese is not as satisfactory for this)

1/2 cup diced red or green bell peppers		1/8 teaspoon cayenne pepper
1/8 teaspoon chili powder	Salt to taste

	.	Using a blender or food processor, mix all ingredients together at high speed.
	.
		Spread mixture thinly onto Fruit Roll Sheets (Sold Separately).
	.
		Dry at 130°F for approximately 10 hours or until dry on one side.
	.
		Lift entire corn ring off of the Fruit Roll sheet, turn over and dry for two hours longer or until
	.	crisp.
		Break into pieces.

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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. (0.45 kg) lean Meat, sliced into 1/4” (0.6 cm) 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
1 tsp White Pepper	2 tsp Cayenne Pepper (or more to taste)

1 lb. (0.45 kg) lean Meat, sliced into 1/4” (0.6 cm) thin strips

HOT JERKY MARINADE

1/3 cup Teriyaki Sauce	2 tsp Brown Sugar		2 tsp ground Black Pepper
1 tsp ground Horseradish	1 tsp Salt		1/2 tsp Paprika
1/2 tsp Chili Powder	1	Tbsp Olive Oil	1 Tbsp minced Garlic
1/4 tsp Tabasco Sauce	2	Tbsp seeded & finely chopped Jalepeno Peppers

1 lb. (0.45 kg) lean Meat, sliced into 1/4” (0.6 cm) thin strips

BURGUNDY JERKY MARINADE

2 cups Burgundy Wine	1/2 cup Soy Sauce		3 Cloves Garlic, chopped
3 Tbsp Molasses Syrup	1	Tbsp ground Black Pepper
1 lb. (0.45 kg) lean Meat, sliced into		1/4” (0.6 cm) thin strips

TURKEY JERKY MARINADE

1/4 cup Soy Sauce	1 Tbsp fresh Lemon Juice
1/4 tsp powdered Garlic	1/4 tsp Pepper	1/8 tsp Ginger

1-1/2 lb. (0.7 kg) Turkey Breast, sliced into 1/4” (0.6 cm) thin strips

VENISON JERKY MARINADE

1/3 cup Soy Sauce	1 Tbsp Brown Sugar	1 tsp Salt
1/2 tsp Minced Garlic	1/2 tsp ground Black Pepper
1 lb. (0.45 kg) Venison, sliced into 1/4” (0.6 cm) thin strips

MARINADING INSTRUCTIONS

.	In a small glass bowl, combine all of the 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 trays, leaving 1/4” (0.6 cm) space between
	each strip of meat/poultry.
.	Follow the “Making Jerky “ instructions and the “Food Safety” instructions.
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WARNING! Before cleaning, assembling or disassembling the Dehydrator, make sure the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE! ALWAYS unplug the Dehydrator when not in use.

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