Page 1
Dehydrator
INSTRUCTION AND
RECIPE BOOKLET
DHR-20A
For your safety and continued enjoyment of this product, always read
the Instruction Book carefully before using.
Page 2
CONTENTS
Important Safeguards ........................................ 2
Special Cord Instructions .................................. 2
Introduction ........................................................ 3
Operating Instructions ....................................... 3
Before Using ...................................................... 3
Usage ................................................................. 3
Parts and Features ............................................ 4
How to use the Fruit Roll-up Sheet ................... 5
Cleaning and Maintenance ................................ 5
Food Selection ................................................... 5
Vegetable Preparation and Treatment ............. 5
Fruits and Nuts, Preparation and Treatment ..... 7
Herbs and Flowers ............................................. 8
Useful Tips ........................................................ 8
Food Storage ..................................................... 8
Dehydrator drying guide .................................... 9
Recipes ............................................................ 10
Warranty ........................................................... 15
IMPORTANT
SAFEGUARDS
When using electrical appliances, basic safety
precautions should always be taken, including
the following:
1. READ ALL INSTRUCTIONS.
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
or individual with certain disabilities.
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. Never use this appliance for any other use
than that for which it is intended.
12. To disconnect, rst turn control knob
to OFF, then unplug from electrical wall
outlet.
13. Never pour liquids into the appliance.
14. Never operate near combustible or
pressurized spray cans.
15. 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.
16. Appliances are not intended to be
operated by means of an external timer or
separate remote-control system.
17.
This appliance is intended to be used in
household and similar applications such as:
– staff kitchen areas in shops, ofces and
other working environments;
– farm houses;
– by clients in hotels, motels and other
residential type environments;
– bed and breakfast type environments.
18. 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 have been given supervision
or instruction concerning use of the
appliance by a person responsible for
their safety.
19. Children should be supervised to ensure
that they do not play with the appliance.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
2
Page 3
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 counter top or tabletop, where it can
be pulled on by children or tripped over.
INTRODUCTION
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.
OPERATING
INSTRUCTIONS
This appliance is meant for household use only.
First, place it on a level surface, and then insert
the plug into electrical outlet.
The food dehydrator is equipped with a short
power-supply cord, reducing the risk of tangling
or tripping over a longer cord. Extension cords
can be used with the proper attention paid to
safety concerns. When using a longer, detachable power-supply cord or extension cord, the
marked electrical rating of the extension cord
should be the same or greater as the electrical rating of the appliance, and the longer cord
should not drape over the counter top or table
where children could pull it or it could be tripped
over unintentionally.
BEFORE USING
1. Unpack the food dehydrator with care.
2. Wash all of the dehydrator trays and lid
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 base,
plug or cord in water or any other liquids.
USAGE
1.
First, ensure the unit is turned to the OFF
position and unplugged before preparing to use.
2. Wash the trays and lid before each use to
prevent food contamination.
3. Place the base on a at, smooth counter
top surface.
4. Prepare food to be dehydrated as
instructed, depending on the type of food;
never overlap food or overload trays.
5. Arrange food on trays, stack up the trays,
and set them aside.
6. Trays can accommodate a variety of food
sizes with small adjustments.
7. Plug unit into electrical wall outlet. Set
control knob to desired setting.
8. Place stacked trays on base and cover the
top tray with the lid. Then allow the food
to dry for the recommended length of time
(drying time depends on the food type).
9. Top lid vent holes must be kept clear of
any objects.
10. Monitor the food while it is dehydrating
and check it for desired doneness. It may
be necessary to rotate the racks during
drying as bottom racks will dehydrate
faster than top racks. Once cooled,
remove individual pieces and store in
food-safe containers or plastic bags,
preferably airtight. Leave the pieces that
are not yet done in the dehydrator and
monitor them until done.
11. Store the pieces that are not going to be
eaten in the next few days in the freezer.
When storing food in the freezer, use
containers or bags designed specically
for freezer storage.
12.
Switch the unit to OFF and unplug after using.
13. Wash the dehydrator trays and lid after
each use. Wipe the base with a soft,
slightly damp cloth or sponge; never let
water or any other liquid get into the base.
Be sure the trays and lid are completely
dry before storing them back on the base.
CAUTION:
– Do not block cover vents.
– Do not block bottom vents.
3
Page 4
PARTS AND FEATURES
Vented Lid
Fruit Roll-Up
Sheet
Dehydrating
Trays
Base
4
Page 5
HOW TO USE THE FRUIT
ROLL-UP SHEET
Your unit 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
preheating preparation
instructions which can
be found in the recipe
section of the instruction book for Yoghurt
Roll-Ups, Spiced Apple Trail Mix Leather and
Strawberry Banana Leather. Once your fruit
roll-up sheet is ready, place on top rack of unit
as shown in Fig. 1.
CLEANING AND
MAINTENANCE
Dehydrator racks, top cover and fruit roll-up
sheet are all dishwasher safe.
To clean unit base, unplug from outlet and wipe
clean using a damp cloth. Wipe dry with a clean
cloth.
NOTE: 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 amount of natural
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 foodstorage
method will also inuence 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 AND
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” avours when stored
and lead to poor texture and poor rehydration.
Steam blanching is a better method than
water blanching because more avour 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
⁄3 the time listed in the
chart, stirring after half of the blanching time.
Vegetables blanched in a microwave will be
more brightly coloured than those that are
steam blanched. Quickly transfer blanched
vegetables directly to drying tray.
Fig. 1
5
Page 6
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
(green)
Snip off ends and cut as desired. Blanch, then place in the
freezer for 30 to 45 minutes.
Beets Trim, leaving about 2cm 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 1cm 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, peel, trim and slice about 5mm 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 sliced.
Onions Trim off the ends and peel. Cut into rings or dice.
Peppers
(pimentos)
Wash and remove core. Cut into halves, quarters, rings or strips.
Peppers
(jalapeños)
Wash and dry whole.
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, quarters or thick slices.
6
Page 7
Fruit and Nuts Preparation
and 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 5-10mm 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 articially 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 sufcient fruit to dry.
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 bisulte in 1 litre of water.
Dip small amounts of fruit in the solution for 2
minutes. This helps prevent loss of vitamin C
and maintains a bright colour. Sodium bisulte is
available in most pharmacies/drugstores.
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
avour. 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 colour, 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 and wash.
Papaya Wash, peel and cut into chunks.
Peaches Wash, slice in half and remove pit. If
desired, 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 Hull, wash and slice or leave whole,
as desired.
7
Page 8
NUTS
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.
HERBS AND FLOWERS
To dry herbs and owers, rst rinse and pat
dry. Remove any dead, mushy or discoloured
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.
USEFUL TIPS
• 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 period of time
when required, but make sure that it is
in a safe location. Read the Important
Safeguards section on page 2 of this
manual, and exercise caution when using
the dehydrator.
• Exact dehydrating time can vary greatly,
depending on the type of food used, its
size and quality, the quantity placed on
trays and your personal preferences.
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.
• For best results, it is recommended
to rotate the trays midway through the
dehydration process. For example, move
the bottom tray to the top, as items in the
bottom rack will dehydrate faster than
those on top.
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 –
vacuum packaging equipment for home use can
be found in some stores.
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
8˚C 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-coloured containers.
8
Page 9
FOOD PREPARATION TEST SETTING APPROXIMATE
DRYING TIME
Apples Slice apples 6mm thick and arrange
on tray(s)
Rotate trays
2x during cycle
Medium 7 hours
Bananas Slice ripe bananas 6mm thick and
arrange on tray(s)
Rotate trays
2x during cycle
Medium 8 hours
Beef Jerky
Trim fat off top round roast, slice 6mm
thick and arrange on tray(s)
Rotate trays
1 x during cycle
High 5 hours
Beets Peel fresh beets, slice 3mm thick and
arrange on tray(s)
Rotate trays
1x during cycle
Medium 5 hours
Blueberries Arrange whole blueberries on tray(s) Rotate trays
2x during cycle
Medium 36 hours
Broccoli Break up broccoli florets into small
pieces and arrange on tray(s)
Rotate trays
1x during cycle
Medium 4½ hours
Carrots
Slice carrots 3mm thick and arrange on tray(s)
No rotation needed Medium 7 hours
Celery
Slice celery 6mm thick and arrange on tray(s)
No rotation needed Medium 6 hours
Fish Jerky Slice fresh salmon 6mm thick and
arrange on tray(s)
Rotate trays
2x during cycle
Medium 20 hours
Grapes Slice seedless grapes in half and
arrange on tray(s)
Rotate trays
2x during cycle
Medium 48 hours
Herbs Arrange herbs on tray(s) No rotation needed Low 4 to 6 hours
Kale Arrange kale leaves on tray(s) No rotation needed Medium 2½ hours
Mango Slice fresh mango 3mm thick and
arrange on tray(s)
Rotate trays
1x during cycle
Medium 5 hours
Mushrooms Slice fresh mushrooms 6mm thick and
arrange on tray(s)
Rotate trays
1x during cycle
Medium 4 ½ hours
Pineapple Slice fresh pineapple 6mm thick and
arrange on tray(s)
Rotate trays
2x during cycle
Medium 10 hours
Poultry
Jerky
Semi-freeze chicken breast, slice 6mm
thick and arrange on tray(s)
Rotate trays
1x during cycle
High 6 hours
Raspberries Arrange whole raspberries on tray(s) Rotate trays
2x during cycle
Medium 26 hours
Strawberries Slice whole strawberries 12mm thick
and arrange on tray(s)
Rotate trays
2x during cycle
Medium 11 hours
Summer
Squash
Slice yellow squash 6mm thick and
arrange on tray(s)
Rotate trays
1x during cycle
Medium 5 hours
Tomatoes Slice tomatoes 6mm thick and arrange
on tray(s)
Rotate trays
1x during cycle
Medium 7 hours
Yams
Slice yams 6mm thick and arrange on tray(s)
Rotate trays
2x during cycle
Medium 5 hours
DEHYDRATOR DRYING GUIDE
Drying times are dependent on the
positioning of the trays, how much
the trays are loaded and how often
you rotate the trays. Please review the
instruction booklet for full details.
APPROXIMATE TEMP. SETTINGS:
LOW ................................... 45˚C
MEDIUM
.......................... 60˚C
HIGH
................................... 80˚C
9
Page 10
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, 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 ......................... 9
Tuna Jerky
......................... 9
Spicy Beef Sticks
................... 10
Teriyaki Chicken.................... 10
“Sun”-Dried Tomato Basil Spread...... 10
Yoghurt Roll-Ups ...................11
Spiced Apple Trail Mix Leather ........11
Tropical Granola.....................11
Strawberry Banana Leather........... 12
Salt and Vinegar Potato Crisps ........ 12
Beef Jerky
8 servings
700 grams 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 5mm-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 racks. Do not overcrowd; leave enough
space so that pieces are not touching. Cover and
dehydrate on medium for 8 hours, or until desired
doneness, ipping strips once about halfway
through. Depending on the uniformity of the
strips, the racks may require rotating throughout
the dehydrating process, as bottom racks will
dehydrate faster than top racks. 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 • fibre 0g
Tuna Jerky
6 servings
450 grams 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 at 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 at, cut edge
on the board. Slice into 5mm pieces, then cut into
about 1cm-wide strips. Combine ginger, garlic,
10
Page 11
soy sauce, orange juice, rice wine vinegar and
brown sugar. Marinate tuna for a minimum of 30
minutes in the refrigerator. Place strips on racks.
Do not overcrowd; leave enough space so that
pieces are not touching. Cover and dehydrate on
medium for 6 hours, or until desired doneness,
ipping strips once about halfway through. It may
be necessary to rotate the racks during drying,
as bottom racks will dehydrate faster than top
racks. 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 • fibre 0g
Spicy Beef Sticks
About 15 servings, 2 sticks each
1.4 kilograms 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 12cm by 1cm sticks. Place the sticks on
a sheet pan. Refrigerate overnight, uncovered.
Place the sticks on the dehydrating racks. Do
not overcrowd; leave enough space so that
pieces are not touching. Cover and dehydrate on
medium for 6 hours or until desired doneness.
It may be necessary to rotate the racks during
drying, as bottom racks will dehydrate faster
than top racks. 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 • fibre 0g
Teriyaki Chicken Jerky
8 servings
1.2 kilograms boneless, skinless chicken
breasts
½ cup teriyaki sauce, your favourite 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
5mm 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 racks.
Do not overcrowd; leave enough space so that
pieces are not touching. Cover and dehydrate on
medium for 6 hours, or until desired doneness,
ipping strips once about halfway through. It may
be necessary to rotate the racks during drying,
as bottom racks will dehydrate faster than top
racks. 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 • fibre 0g
“Sun”-Dried Tomato Basil
Spread
10 servings, ¼ cup each
10 Roma tomatoes, all close in size
240 grams
1
⁄3-less-fat cream cheese
½ cup light mayonnaise
¾ cup light sour cream
1 fresh garlic clove, crushed
¼ cup fresh grated Parmesan cheese
2 tablespoons chopped fresh basil
2 spring onions, light to dark green,
chopped
Salt and pepper, to taste
Quarter the tomatoes and place on racks, cut
side up. Cover and dehydrate on medium for
11
Page 12
15 hours or until dry and leathery. It may be
necessary to rotate the racks during drying.
Chop the dehydrated tomatoes into smaller
pieces. Combine tomatoes, cream cheese,
and mayonnaise in a food processor until the
tomatoes are incorporated and it becomes a
consistent mixture. Move the tomato mixture to a
large bowl. Stir in sour cream, garlic, Parmesan,
basil, spring onions, and salt and pepper. Serve
with your favourite bread or crackers.
Nutritional information per serving:
Calories 124 • carb. 6g • pro. 4g • fat 10g • sat. fat 4g
• chol. 18mg • sod. 320mg • calc. 83mg • fibre 1g
Yoghurt Roll-Ups
Makes 2 roll-ups
1 240ml cup vanilla Yoghurt, your
favourite brand
2 tablespoons jam, your favourite flavour
Combine Yoghurt and jam. Using a rubber
spatula, spread the Yoghurt in an even, thin layer
on the fruit roll-up sheet. Place the sheet on a
rack. Cover and dehydrate on high for 5 hours, or
until the Yoghurt is no longer gooey throughout.
Peel leather from sheet and cut in half. The
leather may be rolled up in plastic wrap and
stored at room temperature for later use.
*Fruited Yoghurt can be substituted for vanilla,
but fruit chunks do not easily spread evenly.
Nutritional information per half sheet roll-up:
Calories 152 • carb. 29g • pro. 6g • fat 1g • sat. fat 1g
• chol. 6mg • sod. 81mg • calc. 198mg • fibre 0g
Spiced Apple Trail Mix
Leather
Makes 2 fruit leathers
2
⁄3 cup unsweetened applesauce
Pinch ground cinnamon
Pinch ground nutmeg
½ teaspoon honey
¼ teaspoon fresh lemon juice
1 tablespoon dried cranberries,
chopped fine
1 tablespoon walnuts, chopped fine
In a medium bowl, combine the applesauce,
cinnamon, nutmeg, honey, and lemon juice.
Using a rubber spatula, spread the applesauce
in a thin, even layer on the fruit roll-up sheet.
Sprinkle evenly with dried cranberries and
walnuts. Lightly press the cranberries and
walnuts into the applesauce. Cover and
dehydrate on medium for 4 hours, or until the
applesauce is no longer wet throughout. Peel
leather from sheet and cut in half. The leather
may be rolled up in plastic wrap and stored at
room temperature for later use.
Nutritional information per half sheet fruit leather:
Calories 94 • carb. 15g • pro. 0g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 2mg • calc. 8mg • fibre 1g
Tropical Granola
7 servings, ½ cup each
3 cups old-fashioned oats
¾ cup coconut, shredded and dried
½ cup wheat germ
1
⁄3 cup brown sugar
½ cup dried cranberries
½ cup dried pineapple, small chunks
½ cup banana chips, small pieces
1 cup pecans, chopped
1 tablespoon orange zest
1 tablespoon vanilla extract
¼ cup butter, melted
2 tablespoons agave nectar, or honey
1
⁄3 cup maple syrup
¼ teaspoon salt
In a large bowl, combine the dry ingredients and
vanilla. In a small bowl combine the
butter, agave or honey, maple syrup and salt.
Pour the butter/syrup mixture over the oat
mixture. Stir to combine. Divide the granola
mixture among three dehydrating trays, using
parchment paper to line the trays. Clump
the mixture in your hand as you divide it to
form clusters. Cover and dehydrate on high
for 3 hours, or until the granola is no longer
12
Page 13
wet. Rotate the clusters halfway through the
dehydrating process. It may be necessary to
rotate the racks during drying, as bottom racks
will dehydrate faster than top racks. Store
the granola in an airtight container at room
temperature.
Nutritional information per serving:
Calories 318 • carb. 44g • pro. 8g • fat 13g • sat. fat 5g
• chol. 9mg • sod. 59mg • calc. 45.8mg • fibre 6g
Strawberry Banana Leather
Makes 2 fruit leathers
¾ cup fresh strawberries, hulled and
chopped
½ fresh banana, sliced
½ tablespoon honey
½ teaspoon fresh lemon juice
Cooking spray
Combine all ingredients except cooking spray in
a blender and purée until smooth. Lightly spray a
paper towel with cooking spray and rub over the
fruit roll-up sheet. Pour the strawberry mixture
evenly on the sheet. Cover and dehydrate on high
for 4 hours, or until the purée is no longer wet
throughout. Peel leather from sheet and cut in
half. The leather may be rolled up in plastic wrap
and stored at room temperature for later use.
Nutritional information per half sheet fruit leather:
Calories 63 • carb. 16g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 1mg • calc. 12mg • fibre 2g
Salt and Vinegar Potato
Crisps
4 servings
3 medium-size russet potatoes, skin
removed if desired
1 cup apple cider vinegar
2 tablespoons olive oil
Coarse salt to taste
Cut the potatoes into thin slices about 3mm thick,
creating round chips. Soak the potatoes in the
vinegar for 8 to 12 hours. This step is necessary
so the potatoes do not taste chalky. Drain the
potato slices well, transfer to a bowl, and toss
with olive oil. Lay the potatoes in a single layer
on parchment paper-lined racks. Sprinkle with
salt. Cover and dehydrate on high for 8 to 12
hours or until desired crispiness. It may be
necessary to rotate the racks during drying, as
bottom racks will dehydrate faster than top racks.
Store the crisps in an airtight container at room
temperature.
Nutritional information per serving:
Calories 198 • carb. 29g • pro. 3g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 302mg • calc. 25mg • fibre 2g
13
Page 14
14
Weights, Measures and Conversions
Temperature ºF / ºC
Metric cup & spoon sizes
cup metric
¼ cup 60ml
cup 80ml
½ cup 125ml
1 cup 250ml
spoon metric
¼ teaspoon 1.25ml
½ teaspoon 2.5ml
1 teaspoon 5ml
2 teaspoon 10ml
1 tablespoon (equal to 4 teaspoons) 20ml
Liquids
Metric cup imperial
30 ml 1 fl oz
60 ml
¼ cup2 fl oz
80 ml
3 ½ fl oz
100ml
cup2 ¾ fl oz
125ml
½ cup4 fl oz
150ml5 fl oz
180ml
¾ cup6 fl oz
200ml7 fl oz
250ml1 cup
8 ¾ fl oz
310ml
1 ¼ cups 10 ½ fl oz
375ml
1 ½ cups 13 fl oz
430ml
1 ¾ cups 15 fl oz
475ml 16 fl oz
500ml2 cups 17 fl oz
625ml
2 ½ cups 21 ½ fl oz
750ml3 cups 26 fl oz
1L 4 cups 35 fl oz
1.25L 5 cups 44 fl oz
1.5L 6 cups 52 fl oz
2L 8 cups 70 fl oz
2.5L 10 cups 88 fl oz
Fahrenheit
Celsius
120º
130º
140º
150º
160º
170º
180º
190º
310º
300º
290º
280º
270º
260º
250º
240º
390º
380º
370º
360º
350º
340º
330º
320º
70º
80º
90º
100º
110º230º
220º
210º
200º
190º
180º
170º
160º
150º
200º
210º
220º
230º
440º
430º
420º
410º
400º
240º
460º
450º
Page 15
Limited Three-Year Warranty
This warranty is available to consumers only. You are a
consumer if you own a Cuisinart® Dehydrator that was
purchased at retail for personal, family or household
use. Except as otherwise required under applicable
law, this warranty is not available to retailers or other
commercial purchasers or owners.
We warrant that your Cuisinart® Dehydrator will be
free of defects in materials and workmanship under
normal home use for 3 years from the date of original
purchase. In the event that you do not have proof of
purchase date, the purchase date for purposes of this
warranty will be the date of manufacture.
If your Cuisinart® Dehydrator should prove to be
defective within the warranty period, we will repair it,
or if we think necessary, replace it. To obtain warranty
service, simply call our toll-free number 1800 808 971
(AUST), 0800 435 000 (NZ) for additional information
from our Consumer Service Representatives.
NOTE: For added protection and secure handling
of any Cuisinart product that is being returned, we
recommend you use a traceable, insured delivery
service. Cuisinart cannot be held responsible for intransit damage or for packages that are not delivered
to us. Lost and/or damaged products are not covered
under warranty. Please be sure to include your return
address, daytime phone number, description of the
product defect, product model number (located on
bottom of product), original date of purchase, and any
other information pertinent to the product’s return.
BEFORE RETURNING YOUR CUISINART
PRODUCT
If you are experiencing problems with your
Cuisinart product, we suggest that you call our
Cuisinart Service Centre at 1800 808 971 (AUST),
0800 435 000 (NZ) before returning the product for
service. If servicing is needed, a Representative
can conrm whether the product is under warranty
and direct you to the nearest service location.
Your
Cuisinart® Dehydrator
has been manufactured
to the strictest specications and has been
designed for use only with authorized accessories
and replacement parts. This warranty expressly
excludes any defects or damages caused by
attempted use of this unit with a converter, as
well as by use with accessories, replacement
parts or repair service other than those authorized
by Cuisinart. This warranty does not cover any
damage caused by accident, misuse, shipment or
other than ordinary household use. This warranty
excludes all incidental or consequential damages.
15
Page 16
©2016 Cuisinart
Cuisinart® is a registered trademark of Cuisinart,
East Windsor, NJ 08520
1-800-726-0190
Cuisinart Australia
24 Salisbury Road
Asquith, NSW 2077
Cuisinart New Zealand
44 Apollo Drive
Mairangi Bay, Auckland, New Zealand
Printed in China
Any other trademarks or service marks
referred to herein are the trademarks or
service marks of their respective owners.
IB-16/139
Loading...