Excalibur ECB50B Dehydration Manual

ECB50B Dehydration Guide

www.ExcaliburDehydrator.com

OCT2014

CONTENTS

Introduction 1
Important Safeguards 2
Get To Know Your Excalibur 3

Getting Started 3
Care and Cleaning 3

Drying Basics 4-5

Pretreatment 4
Dipping 4
Blanching 4
Temperature 5
Time 5
Testing for Dryness 5
Storage 5
Re-Constitution 5

Fruits Drying Guide 6
Vegetables Drying Guide 7
Other Dehydrator Uses 8-9

Fruit Leathers / Rolls 8
Meat & Fish Jerky 8
Herbs and Spices 8
Nuts 8
Pasta 8
Recrisping 9
Yogurt 9
Cheese 9

Recipes 10-19
Warranty 20
Notes 21

Dry it! You’ll like it!

Thank you for choosing Excalibur Dehydrators. Since
1973, Excalibur has been in the dehydrating business.
The idea started in a garage in Sacramento, CA. Over
the years, we’ve received many patents for air flow and
dehydration technologies that have revolutionized the
way people dry foods.

A variety of foods from bright golden kernels of farm­fresh corn to rings of island-sweetened pineapple can
be dehydrated. Slices of beef, chicken, fish or even
venison can be marinated in a combination of sauces
and spices and easily transformed into homemade
jerky. Fruit purees dried become a vivid colored taffy-like
snack or fruit roll.

We’re proud of our history and delighted that you have
chosen to be a part of it.

If you have any questions, please contact our

Customer Service Department at 1-800.875.4254.

Join us on:

www.facebook.com/ExcaliburDehydrators

www.twitter.com/drying123

www.youtube.com/excaliburdehydrators

http://www.pinterest.com/drying123/

1

www.ExcaliburDehydrator.com

• For Household Use only.

• Do not place near a gas or electric burner.

• Do not place in a heated oven or microwave.

• Do not touch the hot surfaces.

• Do not let cord hang over edge of table or counter.

• Do not operate if cord or plug is damaged or after the appliance malfunctions.

Call customer service for repair or adjustment.

• To protect against electrical shock, do not immerse power unit or any part of the

cord and plug in water or other liquid.

• Unplug unit when not in use and before cleaning.

• Close supervision is necessary when appliance is used by or near children.

• Use of accessories or attachments not recommended by the manufacturer may

cause injury.

• Do not use outdoors. Never block airflow to the bottom of the base. Never cover

the entire unit. Never place on carpet, towel, newspaper, etc. Only place on a flat
surface that provides sufficient airflow.

• Sharp utensils should not be used inside the dehydrator.

• Do not use this appliance for any reason other than its intended use.

SAVE THESE INSTRUCTIONS.

IMPORTANT SAFEGUARDS

2

GETTING STARTED

1. Remove cover and trays from base.

2. Uncoil cord from base.

3. Set base on a dry, level surface. Make sure there is enough space around the base

andcoverforsufcientairow.

4. Food goes on the smooth side of the plastic tray lining. When drying stickier foods
or liquid foods, we recommend using the plastic drying trays provided or placing a

Paraexx®dehydratorsheetorparchmentpaperonthemeshbeforeloadingfood.

5. Once trays are loaded, place trays on the power base. Stack trays with the raised
rib of the tray facing down.

6. Place cover on top stacked tray.

7. Plug cord into electrical outlet.

8. Set temperature.

9. Press ON and begin dehydrating.

10. Press OFF when dehydrating is complete.

GET TO KNOW YOUR EXCALIBUR

Plastic Tray Lining
(5) Included
* Plastic Drying Trays are

Not Dishwasher Safe.

Yogurt Cups
(4) Included

accessories:

The following accessories are included with your dehydrator.

Ventilation
Cover

Powercord

On / Off SwitchTemperature Control

Center Fan
Base Platform
Power Base

Tray 5

Tray 4

Tray 3

Tray 2

Tray 1

CARE & CLEANING

1. Remove plug from wall outlet.

2. Remove trays from base.

3. Wash trays and plastic tray
lining in warm water with a
mild detergent or on top rack
of dishwasher.

4. NOTE: Remove from dishwasher
before drying cycle.

5. Wipe the dehydrator base with
a soft, damp cloth. Do NOT dip
or submerge the base in water
or other liquid.

3

95°F

35°C

105°F

41°C

115°F

46°C

125°F

52°C

135°F

57°C

145°F

63°C

165°F

74°C

ON

OFF

l

l

l

Drying Sheets
(2) Included

Wash produce before drying. Blot off excess water. Load trays with food that is sliced
evenly. As a tray is loaded, place it on the dehydrator to begin drying. During the drying
process, we suggest rotating the trays halfway thru the drying cycle.

PRETREATING

Pretreating food is not an essential procedure. However, pretreating will help maintain:

Color: reduces oxidation of foods such as apples and potatoes keeping them from turning

brown.

Nutrients: helps retain the minimal loss which tends to occur during the drying process.

Texture: lessens the chance for fiber deterioration in produce.

There are basically two types of pre-treatment, dipping and blanching.

DIPPING

Used primarily to prevent fruits or vegetables from oxidizing. The following are pre-treatment dips:

Sodium Bisulfite: When mixed with water, sodium bisulfite is a liquid form of sulfur. It is the

most effective and least expensive anti-oxidant. Use only a food-safe grade of sodium
bisulfite that is made especially for dehydration. If subject to sulfur allergic reactions, check
with your physician before using Sodium Bisulfite as a dip. For Fruits, mix 1 1/2 tablespoons
of Sodium Bisulfite in one gallon of water. Soak fruit slices for 5-10 minutes. Rinse. For
Vegetables, recommended for steam blanching only. Add 1 teaspoon Sodium Bisulfite
to 1 cup of steaming water and blanch. This is particularly recommended for vegetables
to be stored in excess of three months.

Ascorbic Acid-Citric Acid Dip: is simply a form of vitamin C. Citric acid. Soak the prepared

produce in a solution of 2 tablespoons of powder to 1 quart of water for 2 minutes.

Fruit Juice Dip: Citrus juices, such as pineapple, lemon or lime, may be used as a natural

anti-oxidant. Stir 1 cup of juice into 1 quart of lukewarm water and soak for 10 minutes.

BLANCHING

Done either in boiling water or by steaming the foods. This method is most effective on
tough-skinned fruits (sometimes having natural protective wax coating) such as grapes,
plums, cranberries, etc. By boiling fruits in water for 1 to 2 minutes, the skin “cracks” and
allows the moisture to more readily escape, thus the drying time is faster.

Water Blanch: Bring a pot of water to a boil and stir the food directly into the boiling water.

Cover and blanch for approximately 3 minutes. Remove food from the boiling water and
place it into ice water to cool. Blot with a towel to remove excess water before drying.

Steam Blanching: Using a pan-type steamer, fill the lower portion with 2 inches of water.

Fill upper section with food. Let the water rapidly boil approximately four minutes. Remove
food and place it into ice water to cool. Blot with a towel to remove excess water before
drying.

Electric Steamers: Electric steamers are perhaps the best means for blanching. Follow the

set guidelines provided in your electric steamer’s operating manual for blanching fruits
and vegetables.

DRYING BASICS

4

TEMPERATURE

Follow the guide on the cover of the dehydrator for proper drying temperatures. If the
heat is too high, the food may “case harden” which means it will feel dry on the outside;
yet inside, it is still moist. If the heat is set too low, drying time and use of electricity is
increased. Meats and Fish should always be dried at the highest temperature setting.

TIME

Drying times vary depending on multiple factors. These factors include the amount of
humidity in the air, the moisture content of the food being dried and the method of
preparation. Halfway through the dehydration process, we suggest rotating the trays for
even dehydration.

Humidity: Check with your local weather service to determine the day’s humidity level.

The closer the humidity is to 100%, the longer it will take for your food to dry.

Moisture Content: Water content of a fruit or vegetable can vary due to growing season,

rainfall and environmental factors, as well as the ripeness of the food. The more water,
the longer the drying time.

Slicing: Uniform, thin food slicing not more than 1/4” thick, spread evenly in a single layer

on the drying trays.

TESTING FOR DRYNESS

Remove a piece of food, let it cool. Fruits should be pliable, leathery or chip-like. Depending
on your preferences. Tear fruits in half, pinch and watch for moisture drops along tear.
Fruit rolls should be leathery with no sticky spots. Vegetables should be tough or crisp.
Meat and fish jerky should be tough, not brittle.

STORAGE

Containers for dried foods should be safe from moisture and insects. Glass jars with tightly
fitted lids, plastic zip-lock and vacuum/heat-sealable bags are recommended storage
containers. Food-safe metal cans, such as coffee cans or cookie tins, may be used to store
individual bags for extra protection. Store in a cool, dark and dry area at 50º - 60ºF/10º - 16ºC.

RECONSTITUTION

Reconstituting dried foods adds yet another dimension to the versatility of daily food
preparation. Properly dried foods rehydrate well. They return practically to their original
size, form and appearance. There are several methods of reconstituting dehydrated food,
including soaking foods in water or juice, placing food in boiling water, cooking, or using
an electric steamer. It is important to remember not to add salt, sugar or spices during the
initial five minutes of reconstitution as these additives hinder the absorption process.

5

*For raw & living foods - use 105ºF/the drying time is extended for fruits and vegetables

Food Preparation Test Time

Apples

Pare, core & cut into ¼” slices or rings. May be sprinkled with
cinnamon if desired.

Pliable

7-15

hours

Apricots

Wash, cut in half, slice and remove pit. Push in backs dry skin
side down.

Pliable

20-28
hours

Bananas Peel & cut into 1/8” slices.

Leathery

or Crisp

6-10

hours

Berries Leave whole. For wax skin berries pretreat by crazing. Leathery

10-15
hours

Cherries

Remove stems & pits. Cut in half & place skin side down &
sticky on tray. Will be like raisins, watch to prevent over drying.

Leathery

& Sticky

13-21
hours

Cranberries Same process as berries. Pliable

10-12
hours

Figs

Wash, cut out blemishes, quarter & spread one layer deep,
skin side down.

Pliable

22-30
hours

Grapes

Wash, remove stems & cut in half or leave whole, skin side
down. Blanching will reduce drying time by 50%.

Pliable

22-30
hours

Nectarines Wash, pit and peel. Cut into 3/8” slices, dry skin side down. Pliable

8-16

hours

Peaches Wash, pit and peel-if desired 1/4” slices. Pliable

8-16

hours

Pears Wash, remove core, peel 1/4” slices, or 1/4 the pear. Pliable

8-16

hours

Persimmons Wash, remove cap & peel 1/4” slices. Leathery

11-19
hours

Pineapple

Peel,removebrouseyesandcore.Cutinto1/4”slicesor

wedges.

Pliable

10-18
hours

Prune Plums

Wash, cut in half, remove pit and pop the back to expose
more surface to the air.

Leathery

8-16

hours

Rhubarb Wash, cut into 1” lengths. Leathery

6-10

hours

Strawberries Wash, cut off caps, slice 1/4” thick.

Leathery

& Sticky

7-15

hours

Watermelon Cut off rind, cut into wedges and remove seeds.

Pliable &

Sticky

8-10

hours

FRUITS DRYING GUIDE

Dry best at 135ºF/57ºC

6

VEGETABLES DRYING GUIDE

Dry best at 125ºF/52ºC

Food Preparation Test Time

Asparagus Wash & cut into 1” pieces. Brittle

5-6

hours

Beans, Greens

or Wax

Wash, remove ends, cut 1” pieces or French style. Brittle

8-12

hours

Beets

Remove all but 1/2” of the top scrub thoroughly, steam until
tender. Cool, peel & cut 1/4” slice or 1/8” cubes.

Leathery

8-12

hours

Broccoli Wash & trim, cut stems into 1/4” pieces. Dry florets whole. Brittle

10 -14

hours

Cabbage Wash, trim & cut into 1/8” strips. Brittle

7-11

hours

Carrots

Wash, trim tops, peel if desired. Cut into 1/8” cubes or circles.

Leathery

6-10

hours

Celery Wash thoroughly, separate stalks, cut into 1/4” strips. Leathery

3-10

hours

Corn

Shuck corn, trim silk & steam until milk is set. Cut off from
cob & spread on tray, stirring several times while drying.

Brittle

6-10

hours

Cucumber Wash, slice 1/8” thick. Leathery

4-8

hours

Eggplant Wash, peel, slice 1/4” thick. Leathery

4-8

hours

Mushrooms

Brush off dirt or wipe with damp cloth, slice 3/8” slice from
cap through stem ends. Spread in single layer on tray.

Leathery

3-7

hours

Okra Wash, trim, slice 1/4” circles. Leathery

4-8

hours

Onions

Remove root, top and skin, 1/4” slices, 1/8” rings or chop.
Dry at 145ºF/63ºC.

Leathery

4-8

hours

Peas

Shell peas, wash and steam only until they indent, rinse with
cold water, blot dry with paper towel.

Brittle

4-8

hours

Peppers

Remove stem, seeds and white section. Wash and pat dry,
chop or cut 1/4” strips or rings.

Leathery

4-8

hours

Popcorn

Leave kernels on cob until well dried, then remove from
cob and dry until shriveled.

Shriveled

4-8

hours

Potatoes

Use new potatoes, wash and steam for 4-6 minutes. Cut
French style, in 1/4” slices, 1/8” circles or grate.

Brittle or

Leathery

6-14

hours

Pumpkin

Cut into pieces, remove all seeds. Bake or steam until tender, scrape

pulpfromskinandpureeinablender.PourontoParaflexx®®sheets

or kitchen parchment paper. When dry cover with plastic wrap & roll.

Leathery

7-11

hours

Summer

Squash

Wash, peel if desired, cut into 1/4” slices. Leathery

10-14
hours

Tomatoes

Wash & remove stems, slice 1/4:, Circles & for cherry/grape
tomatoes, slice in half, dry skin side down.

Leathery

or Brittle

5-9

hours

Winter Squash

Wash & cut into pieces, bake or steam until tender, puree

pulpinblender,pourontoParaflexx®®dryingsheets.

Brittle

7-11

hours

Yams Wash, steam until just tender, peel and cut into 1/4” slices. Brittle

7-11

hours

Zucchini Wash & cut into 1/4” slices or into 1/8” slices for chips. Brittle

7-11

hours

7

FRUIT LEATHERS / ROLLS

Yogurt, leftover fruits or vegetables can be pureed, sweetened and spiced and made
into a nutritious, high-energy snack food. Spread the pureed, produce thinly on the BPA
free plastic drying sheets provided (not mesh tray) or parchment paper and dehydrate,
transforming the liquid into a chewy, quick-energy snack! The plastic trays are not dishwasher
safe.

MEAT & FISH JERKY

Many recipes are available, but you can use just about any combination of the following
ingredients: soy, Worcestershire, tomato or barbecue sauce; garlic, onion or curry powder,
seasoned salt or pepper. Pick a lean cut of raw meat as free from fat as possible; the
higher the fat content, the shorter the storage life of the jerky. Slice the meat either with
or across the grain. Uniform, even slicing is key! Jerky cut with the grain will be chewy; cut
across the grain will be very tender but more brittle. Cut into strips 1’ wide, 3/18” thick and
as long as you want. Once sliced, cut off all visible fat.

HERBS & SPICES

Dry your own freshly grown herbs! Create special teas and seasonings.
Trim off any dead or discolored plant parts. Wash the leaves and stems in cool water. Blot
with towel to remove as much water as possible. Spread the plants in a single layer on
trays. Dry at 95ºF/35ºC - 115ºF/46ºC for 2 to 4 hours. Note: If herbs take longer than 4 hours,

turn the temperature to a higher setting. Higher humidity areas may require temperature
as high as 125ºF/52ºC to dry herbs and spices properly.

NUTS

Nuts can be dried at home in their natural state or spiced and seasoned.
Spread nuts in a single layer on the drying trays. Dry at 115ºF/46ºC - 125ºF/52ºC for 10 to
14 hours, and nut meats should be dry in 8 to 12 hours. Note: Due to high oil content, nut

meats may turn rancid if not refrigerated.

PASTA

Place strips of freshly made pasta in single layers onto your drying trays. Dry at 135ºF/57ºC
for 2 to 4 hours.

OTHER DEHYDRATING USES

8

RECRISPING

There is no need to throw away crackers, chips, cookies or cereals that have become
stale. Recrisp these items by placing them in a single layer on the drying trays and drying
them for 1 hour at 145º/63ºC.

YOGURT

Add 1 cup powdered milk to 1/2 gallon low-fat milk. Scald for 2 seconds. Remove from
heat and cool to 115ºF/46ºC. Add 2 tablespoons of non-pasteurized plain yogurt to the
cooled milk. Pour into containers and cover. Incubate in the dehydrator at 115ºF/46ºC for
5 hours. (Note: Use a candy thermometer for best results.) When finished, refrigerate. Before
serving, add flavors or fresh fruit, if desired.

CHEESE

Cottage cheese got its name from the fact it is so easily made in the home…or in the
cottage. To make, you’ll need a gallon of pasteurized milk and either 4 tablespoons of
unflavored yogurt, 1/2 cup fresh buttermilk, or 1/4 tablet of rennet dissolved in 1/2 cup
warm water. Pour the milk into a crock and warm it to room temperature, about 72ºF/22ºC.
Mix in the yogurt, buttermilk, or rennet and cover the crock with cheesecloth. Place the
crock in the dehydrator and hold the temperature inside at 85ºF/29ºC and 12 to 18 hours
until the milk has separated to form thick, solid “curd” and the watery, liquid “whey.” Next,
cut the curd using a long bladed knife and make all cuts approximately 1/2” apart. Turn
the crock 180ºF/82ºC and make a final set of vertical cuts to form a crosshatch pattern
on the surface. Place several inches of water in a large pan, set the crock in it and heat
to 115ºF/46ºC. Hold the cottage cheese at this temperature for 1/2 hour, stirring occasionally.
Once the time is up, line a colander with cheesecloth and pour in the curds and whey.
Allow the whey to drain off; otherwise, it will give the cottage cheese a bitter taste. To get
rid of even more of the sour taste, dip the colander in cold water and gently stir the curds
to wash away the last traces of the whey. Let the curds drain thoroughly. If desired, add
1 teaspoon salt per pound of cottage cheese and 4-6 tablespoons of cream. After
refrigeration, your cottage cheese will be ready to eat as is or in fruit salads, dips, cheesecake
and casseroles. In addition to using your dehydrator to make soft cheeses, semi-soft and
hard cheeses also can be made.

9

RECIPES

Sweet potatoes do not have to be cooked
before they’re eaten. You can substitute
rosemary with other dried spices like garlic
powder, onion powder, nutritional yeast, paprika,
or cayenne pepper.

Lay slices on dehydrator trays without
overlapping. Dehydrate 6-10 hours at 125ºF.
Cool chips completely.
Store in airtight container for several weeks.

DIRECTIONS

Cut sweet potato into paper-thin slices with
mandolin or sharp knife. Place slices in bowl,
and gently rub in oil and lemon juice until well
coated. Add rosemary and salt, and toss to
combine.

Sweet Potato & Rosemary Chips

INGREDIENTS

1 large sweet potato
2 tbsp. olive oil
1 tbsp. lemon juice
1 tsp. dried rosemary, crushed
1/2 tsp. sea salt

DIRECTIONS

In blender, blend 1/2 cup water from dates with
almond extract, dates and shredded coconut.
Dough should be thick. Drop 1 tsp of dough on
drying sheet or Parchment paper. Dehydrate
14-20 hours at 115ºF. Turn over dough drops
about half-way through drying cycle.

TIME

10 minutes to prepare, 22-24 hours to dehydrate,
makes 30-45 cookies.

Coconut Macaroons

INGREDIENTS

2 cups almonds soak for 8 hours
1 cup shredded coconut
1 tsp. almond extract
6 -10 pitted dates
soak for 2 hours

10

DIRECTIONS

Soak the cashews in water for 4-6 hours. Rinse
and drain. Make cheese sauce by combining
ingredients in a blender until smooth and creamy.
Wash and towel-dry the kale and put it in a large
bowl and toss with the sauce, making sure all of
the sauce is clinging to the leaves.

Place leaves
on trays covered with a nonstick sheet. Make
sure each leaf is separated from the others.
Dehydrate at 105°F until crisp (12 hours or longer).

DIRECTIONS

Blend dry ingredients into a flour. Blend wet
ingredients. Then, pour wet ingredients into dry
ingredients until doughy. Using buckwheat flour,
roll dough out to about 1/4 inch thick. Divide
dough in half. Blend the filling ingredients Spread
filling onto half of the cookie dough. Dehydrate

bothhalfofthecookiedoughat115˚Ffor10–12

hours. Place the plain cookie dough half on the
cookie half with filling. Cut into bars and continue
dehydrating for a few hours or until ready.

Nacho Cheese Kale Chips

Fig Bars

INGREDIENTS

1 cup cashews
1 cup shredded carrots
1 cup filtered water
2 tbsp. nutritional yeast
2 tsp. chili powder
1/2 tsp. lemon juice

DRY INGREDIENTS

2 cups oat groats
(soaked and dehydrated)
1 cup golden flax seeds
1/2 cup psyllium husks
1/2 tsp. Celtic Sea salt

1 tsp. salt
1 tsp. pureed garlic (about 2 cloves)
1/2 tsp. onion powder
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
1/2 pound stemmed curly kale
(about 1 1/2 large bunches)

WET INGREDIENTS

1 cup water
1/2 cup coconut nectar
(or honey)
1/4 cup olive oil
1/4 cup Irish moss gel

FILLING

4 cups black mission
figs (about 22 figs)
1/4 cup coconut nectar
(optional) (or honey)
1/4 tsp. Celtic Sea salt

11

RECIPES

DIRECTIONS

Slice as thinly as possible.
Toss in a little oil, any kind, and salt.

TIME

Dehydrateatabout135˚F(preservessomeenzymes)

for 6-24 hours. (Depends on thickness) To test if
they’re done, allow a few to cool for 30-60 minutes.
The chips always firm up once cooled.

Fully dehydrated vegetables store for many months
at room temperature. Break one in half and squeeze
it to see if you got all the moisture out.

ANOTHER OPTION:

Store a few warm chips in a zip tight bag. If there’s
condensation on the inside of the bag, the chips
need more time to dry.

Veggie Chips

INGREDIENTS

Your Favorite Veggies

DIRECTIONS

Pour yogurt or fruit blend onto Excalibur drying
sheets or Parchment paper.

TIME

Dehydrateat125˚Ffor8-10hours.

Roll up and cut into bite-sized pieces.

Yogurt Taffy

INGREDIENTS

Your Favorite Yogurt or
Pureed Fruit Mix

12

DIRECTIONS

Combine and toss together all ingredients.
Add ginger. Combine together orange juice and
squeezed lemon juice. Pour this juice mixture
over the dried fruits and toss gently. Serve as a
moist fruit cocktail, or as an appetizer or dessert.

TIME

Dehydrate fruits at 135°F for 12 hours or until
desired texture.

Moist Fruit Compote

INGREDIENTS

2 cups dried pineapple pieces
1 cup dried mango pieces
1 cup dried papaya
1 cup dried banana slices
1 cup dried kiwi fruit

2 cups dried strawberries
1 cup dried coconut flakes
2 tablespoons fresh grated ginger
2 cups orange juice
1 squeeze of lemon

TIME

Dehydrate onions at 155°F for 4-8 hours or until

desiredtextureinanExcalibur®dehydrator.

DIRECTIONS

Saute onions in butter or margarine. Try to use
a casserole dish that can also be used in the
oven. Add bouillon, hot water, Worcestershire
sauce, and salt. Place in 350°F oven for
20 minutes. Remove from oven, sprinkle with
Parmesan cheese or top with a slice mozzarella,
and place under broiler till cheese is browned.

Onion Soup

INGREDIENTS

1½ cups dried, thinly sliced onions
½ cup butter or margarine
2 tbsp instant beef bouillon
4 cups hot water

1 tsp Worcestershire sauce
½ tsp. salt
Gr ated Parmesan/slice of mozzarella cheese

13

RECIPES

DIRECTIONS

* To quickly defrost cranberries, place the bag

in dehydrator at 125˚F for 30–40 minutes.
To make orange segments, peel and section oranges,
removing the seeds and membranes, then chop.

(Each segment should be cut into about 4 pieces.)
Directions: Put the defrosted, drained cranberries,
celery, onions, ginger root, coconut sugar, and psyllium
powder in a food processor and pulse until coarsely
chopped. Transfer the mixture to a medium-size bowl
and add the chopped orange segments and walnuts.
Stir thoroughly. Put the mixture in a shallow glass dish

and place it in dehydrator for 2-3 hours at 115˚F

degrees. Transfer to a glass quart jar and refrigerate
for a day or longer prior to serving. Store in a sealed
glass jar in the refrigerator for up to 2 weeks.

Makes: 1 quart (Serves 8)

Cranberry Orange Relish

INGREDIENTS

2 cups frozen cranberries
defrosted* and drained
1 cup diced celery
¼ cup chopped sweet onions
2 tablespoons grated ginger root
¾ cup coconut palm sugar
1 tablespoons psyllium powder
2 cups orange segments, chopped
1 cup chopped Sweet and Salty
Walnuts

DIRECTIONS

Reconstitute pumpkin in warm water. Mix all
ingredients together and beat well. Pour into
five greased dessert loaf pans. Bake at 350°F for
minutes until done.

TIME

Dry pumpkin at 125°F for 7-11 hours or until

leatheryinanExcalibur®dehydrator.

Pumpkin Dessert Bread

INGREDIENTS

3 1/2 cups flour
2 tsp soda
1 1/2 tsp salt
1 tsp cinnamon

1/2 tsp cloves
1 tsp nutmeg

3 cups sugar
4 beaten eggs
1 cup oil
1 cup dried pumpkin
2/3 cup cold water

14

DIRECTIONS

Blend applesauce with cardamom,
cinnamon, or nutmeg.
Pour onto drying sheet. Spread evenly.

TIME

Placetrayindehydratorfor6-8hoursat125˚F.

TIME

Dehydrate tomatoes at 125°F for 8-12 hours or until
desired texture.

DIRECTIONS

Saute onions in olive oil until translucent. Remove from
heat. Stir in raw spinach. Add half the Parmesan. Stir
in pesto, ricotta, sunflower seeds and seasonings. Mix
thoroughly. Grease 9” x 13” dish. Place layer of noodles
on bottom. Spread 1/3 of filling on noodles then 1/3
mozzarella. Add dried tomatoes. Repeat ending with
noodles, mozzarella and Parmesan. Drizzle with olive
oil. Bake 40 minutes at 350°F. Serves 8-10.

Apple Pie Leather with Leftover Apple Sauce

Vegetarian Lasagna

INGREDIENTS

applesauce
cardamom, cinnamon or nutmeg.

INGREDIENTS

1 cup mined onion
1 pound fresh spinach
2 tbsp olive oil
1/2 to 1 cup dried tomatoes
1/2 cup grated Parmesan
1 cup basil pesto

2 cups ricotta cheese
1/2 cup toasted sunflower seeds
24 cooked lasagna noodles
1/2 pound grated mozzarella

1-2 tbsp extra olive oil
salt and pepper to taste

15

RECIPES

DIRECTIONS

Wash and dry cucumbers. Then thinly slice
cucumbers. In a bowl mix cucumbers and all
seasonings. Place cucumbers in a single layer on
Excalibur dehydrator trays.

TIME

Dry at 125ºF for 4-8 hours or until cucumbers
become crisp.

Let cucumber chips cool to room temperature
and then store in a airtight container.

Barbeque Cucumber Chips

INGREDIENTS

3 large cucumbers
11/3 tbsp. smoked paprika
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
½ tsp. mustard powder
¼ tsp. cayenne

DIRECTIONS

In a bowl place almonds and 1 tsp of salt. Then
cover with water. Soak the almonds overnight.
Drain and air dry for approximately 1 hour. Melt
coconut oil. Next add all remaining ingredients
and mix. Put nuts in a bowl and pour liquid
mixture over them. Spread nuts on a single layer
paraflexx lined Excalibur dehydrator tray.

TIME

Dry at 125ºF for 18-24 hours until no longer
wet or sticky.

Cacao Dehydrated Almonds

INGREDIENTS

2 cups raw almonds
2 tbsp coconut oil
¼ cup agave
2 tbsp cacao powder
1½ tsp salt

16

DIRECTIONS

Wash and remove grapes from stem. Then
blanch grapes in a small amount of boiling water.
After grapes cool, cut grapes in half and place
on Excalibur dehydrator trays with cut-side up.

TIME

Dry at 125°F for 6-10 hours.

Dehydrated Grapes Make your own raisins!

INGREDIENTS

1 bunch of grapes

DIRECTIONS

Toss the soaked pecans, maple syrup, cinnamon
and nutmeg together and spread them on a
drying sheet.

TIME

Dehydratepecansat105˚Ffor12hoursoruntil
theyarecrispinaExcalibur®dehydrator.Store

Candied Pecans in a sealed glass jar in the
refrigerator for up to 3 months.

Enjoy as a snack or use in desserts. These pecans
are especially delicious on your favorite salad.

Candied Pecans

INGREDIENTS

1 cup soaked, rinsed and towel
blotted pecan halves
1/2 cup maple syrup
1 tsp cinnamon
Pinch of nutmeg

17

PET TREATS RECIPES

DIRECTIONS

In a medium size mixing bowl, combine
ingredients until dough is mixed well. Roll dough
into a round 1” thick. Cut into 1/2” to 3/4” chunks.

TIME

Dry at 155°F for 4 hours in an Excalibur®

dehydrator. Add more time if needed. Chunks
should be very dry. For cat treats you may add
flavors such as shrimp, fish stock, or cheese flakes.
Add dried or fresh parsley to add a little breath
freshener to the treats.

Walter’s Favorite for Pets

INGREDIENTS

1 cup all purpose flour
1 cup cornmeal
2 cups dried liver
1/4 cup bacon grease (or veggie oil)
4 eggs, raw
Hot stock either beef, chicken, liver,

DIRECTIONS

Mix all ingredients except Parmesan cheese.
Knead dough until thoroughly mixed. Roll dough
into shapes (sticks, cinnamon rolls or squares).
Roll shapes in Parmesan cheese.

TIME

Dehydrate at 155°F approximately 4-6 hours or

untildryinanExcalibur®dehydrator.Thisisa

must try for dogs! Cats love them also, just make
smaller shapes.

Charlie’s Cheese Rolls for Pets

INGREDIENTS

2 cups whole wheat flour
1/4 cup cornmeal
1/2 cup cheese (any grated cheese)
1 egg
3/4 cup water
1/2 fine grated Parmesan cheese (set aside)

18

DIRECTIONS

Combine ingredients in medium bowl and
thoroughly mix. Spread on drying sheet 1/8”
thick.

TIME

Dehydrateat155°FuntildryinanExcalibur®

dehydrator. Cut into strips.

DIRECTIONS

In large skillet, over medium heat, cook chicken,
breaking up with a spoon, until it starts to release liquid.
Stir in sweet potato and water. Reduce heat to
medium-low, cover and boil gently, stirring
occasionally, for about 15 minutes or until potatoes
are soft and chicken is no longer pink. Remove lid,
increase heat to medium-high and boil until excess
liquid is evaporated. Transfer to a shallow dish and
let cool completely. In a food processor, puree
chicken mixture until very smooth. Scoop out
teaspoonful’s of chicken mixture and roll into a ball.
With moistened fingers, press into a rounded rectangle
about ¼ inch apart on mesh drying trays. Repeat with
the remaining mixture, dipping your fingers in water
often to prevent sticking.

TIME

Dry at 155°F in your Excalibur Dehydrator for about
5 -7 hours or until crisp and dry throughout. Let cool
completely on trays or on wire racks. Store in an airtight
container at room temperature for up to 2 weeks or
refrigerate for up to 3 months.

Jerky Sticks for Pets

Sweet Potato Chicken Pet Bites

INGREDIENTS

3 cups ground lean meat
(beef, chicken or turkey)
1 cup flour
2 tbsp brewers yeast
1 cup cottage cheese, drained
1 ground bouillon cube

INGREDIENTS

1 lb lean ground chicken
½ cup water
2 cups cubed sweet potato

19

WARRANTY

20

HOME UNITS

Excalibur Dehydrators are built to a such a high standard they come with a limited warranty.
Since we manufacture the Excalibur® here in the U.S.A., we have replacement parts on
hand, if a component of your dehydrator is accidentally damaged or needs warranty
repair. Our limited warranty covers all plastic and electrical components for a limited time
free of charge. For the balance of the warranty new or rebuilt replacements for factory
defective electrical parts will be supplied at no charge. Shipping of the electrical parts
are the responsibility of the customer.
We recommend that you properly register your purchase by completing the warranty
registration online.

FACTORY-DIRECT EXCLUSIVE

This warranty is available on Food Dehydrators purchased directly from EXCALIBUR®. We
warranty your EXCALIBUR

®

Food Dehydrator to be free of defects in workmanship or
materials for a limited time. This warranty covers all plastic and electrical components for
one year free of charge. For the balance of the warranty new or rebuilt replacements for
factory defective electrical parts will be supplied at no charge, all you have to do is pay
the shipping to get the parts to you. You can have peace of mind knowing your investment
will be taken care of if the need arises.

INTERNATIONAL

LIMITED TIME WARRANTY- PARTS ONLY

Ifyouhavewarrantyquestions,pleasecontactExcalibur®CustomerServiceat

[phone] or [phone] from 8am-5pm Mon-Fri Pacific Standard Time.

Plastic Drying Trays Are Not Dishwasher Safe.

NOTES

www.ExcaliburDehydrator.com

8250 Fergusson Ave., CA 95828 | 1.877.368.2797 | ExcaliburDehydrator.com

DRY IT, YOU’LL LIKE IT.