L'Equip 528 User Manual

Expandable 528

DEHYDRATOR

Owner’s Manual User Guide

MODEL 528 - Grey

EXPANDABLE 528

DEHYDRATOR

Owner’s Manual User Guide

CONGRATULATIONS

You’re now the proud owner of the L’EQUIP 528 Dehydrator. This energy efﬁ cient dehydrator is designed with both your health and convenience in mind and opens up a new dimension in preserving food.

We’re conﬁ dent you will appreciate its ease of operation as you enjoy all the different creations you can make for years to come.

WELCOME TO THE WONDERFUL WORLD OF

DEHYDRATING!

Table Of Contents

Important Safeguards...................................... 4

Beneﬁ ts of Dehydrating.................................... 5

Dehydrator Description & Features.................. 6

Care & Maintenance / Operation...................... 7

Troubleshooting Guide..................................... 8

How to Dehydrate............................................ 9

Pretreating............................................ ............ 10

Filling the Drying Trays..................................... 11

Drying Times & Temperature Guide.................. 12

Storing Dried Foods......................................... 13

Reconstitution.................................................. 14

Fruit.................................................................. 15-16

Fruit Leather...................................................... 17

Meats, Fish & Poultry........................................ 18-19

Jerky................................................................. 19-20

Vegetables........................................................ 21-22

Herbs................................................................ 23-24

Potpourri.......................................................... 25

Recipes............................................................ 26-39

Beverages............................................ 27

Breakfast.............................................. 28

Jams.................................................... 29

Desserts............................................... 30-32

Fruit Leather......................................... 33

Soups/Sauces..................................... 36-37

Snacks................................................. 38

Vegetables........................................... 39

Accessories...................................................... 40

Warranty........................................................... 41

TABLE OF CONTENTS

EXPANDABLE 528

DEHYDRATOR

Owner’s Manual User Guide

Important Safeguards

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

READ ALL INSTRUCTIONS

• Do not touch hot surfaces.

• To protect against electrical hazards, do not immerse cord, plugs, or the base of the dehydrator in water or other liquid.

• Use close supervision when any appliance is used by or near children.

• Unplug from outlet when not in use and before cleaning.

• Do not operate any appliance with a damaged cord or plug. If the appliance malfunctions or if it has been damaged in any manner, return the appliance to an authorized service facility for examination, repair and/ or adjustment.

• The use of accessory attachments not recommended by the manufacturer may cause hazards.

• Do not use outdoors.

• Do not let cord hang over edge of table or counter or touch hot surfaces.

• Do not use appliance for other than intended household use.

• Do not place on or near a hot gas or electric burner, or in a heated oven.

• Turn appliance off ﬁ rst, then remove plug from outlet.

• Do not place dehydrator on a towel or carpet as this will restrict the dehydrators airﬂ ow and could result in damage to the appliance. Always leave at least one inch of space around the dehydrator for proper ventilation.

• The appliance has a short power cord to reduce the hazards resulting from becoming entangled in or tripping over a longer cord.

• An extension cord may be used if care is exercised during its use. Use a heavy extension cord (5 amp rating or higher). If using a longer cord, arrange so it will not drape over the counter or tabletop.

• Do not expose dehydrator to temperatures above 180ºF. Do not wash in dishwasher.

• This appliance has a polarized plug. One blade is wider than the other. As a safety feature this plug will ﬁ t in a polarized outlet only one way. If the plug does not ﬁ t fully in the outlet, reverse the plug. If it still does not ﬁ t, contact a qualiﬁ ed electrician. Do not attempt to defeat this safety feature.

SAVE THESE INSTRUCTIONS

HOUSEHOLD USE ONLY

Benefits of Dehydrating

WHAT IS DEHYDRATION?

Dehydration refers to a process in which moisture is removed from food, preventing spoilage, and allowing dried food to be stored safely for later use. Few nutrients are lost during dehydration.

BENEFITS OF DEHYDRATING FOOD:

• The food retains almost all of its nutrients and taste.

• You can control the quality of your food; preserving food at its nutritional peak.

• The weight and size of food is reduced.

• There are no worries about spoilage, unlike frozen foods, if there is a loss of electricity.

• Food becomes more energy-dense.

• Food is not subjected to extreme high temperatures as in the canning process.

• Preparation is easy and the drying process doesn’t need to be constantly attended.

• Dehydrating can be done overnight.

• Dehydrated foods are easy to store and simple to use.

• Storing dehydrated foods is energy efﬁ cient.

• Dehydration concentrates natural ﬂ avor, sweetness and aroma of food.

Since natural sugars concentrate as you remove moisture, the dried product is naturally sweet. Usually, you won’t need to add sugar because of this natural sweetness.

Dehydrated foods should be stored in an airtight container.

EXPANDABLE 528

DEHYDRATOR

Owner’s Manual User Guide

Dehydrator Description & Features

The Expandable Dehydrator is made of safe, stable BPA Free ABS plastic.

Trays

Lid

On/Off Switch

Temperature Control Knob

Base

FEATURES

Trays:

Includes 6 BPA free trays Additional trays are available as an accessory from your L’EQUIP dealer.

We recommend hand washing.

Mesh Tray Inserts:

Includes 6 BPA free inserts Prevents small or diced pieces of fruits and vegetables from falling through holes in the dehydrator trays. Additional inserts are available as an accessory from your L’EQUIP dealer. We recommend hand washing.

Fruit Leather Sheets:

Includes 2 BPA free sheets These sheets ﬁ t directly into the trays and are designed to prevent the fruit puree from spilling. Additional sheets are available as an accessory from your L’EQUIP dealer. Must be hand washed.

Temperature:

Micro-processor controlled heat sensor stabilizes the drying environment. Solid-state variable temperature control insures precise results.

Care & Maintenance/Operation

CARE AND MAINTENANCE

Getting Started:

Before using your dehydrator for the ﬁ rst time, wash the trays, top cover, mesh inserts and fruit leather sheets in warm, soapy water.

After Each Use:

Clean the trays, top cover, mesh inserts and fruit leather sheets, (if used), with warm, soapy water. Soaking and/or using a plastic scrubber may remove stubborn particles.

Warning:

• Do not put trays, mesh inserts, fruit leather sheets or top cover in the dishwasher. Heat from most dishwashers, (on drying cycle), can cause them to warp.

• Hand wash only.

• Do not use abrasive scrubbers, cleaners or solvents to clean plastic. These will scratch the surfaces of the appliance.

• Do not submerge the power unit/base in water. Wipe with a clean cloth.

OPERATION

1. Place dehydrator base on a ﬂ at, (not carpeted), dry and stable surface.

2. Prepare foods and ﬁ ll drying trays. Do not cover center hole in trays!

3. Stack trays on base and place top cover on dehydrator.

4. Make sure drying trays are securely aligned on top of each other.

5. Make sure there is at least one inch of clearance around dehydrator to ensure proper airﬂ ow.

6. Consult various tables to determine what temperature/time is neccessary.

7. Plug power cord into any standard household outlet.

8. You are now ready to dehydrate.

SERVICE

If your dehydrator experiences a problem, ﬁ rst refer to the Troubleshooting Guide on the following page. For service or warranty see Warranty and Service information at the back of this manual.

EXPANDABLE 528

DEHYDRATOR

Owner’s Manual User Guide

Troubleshooting Guide

TROUBLESHOOTING GUIDE

Symptom

No Heat - No Fan

No Heat – Fan OKBroken wire in

Heat OK – No Fan

Slow Drying Trays

Uneven Drying Variation in

Over-heating or Insufﬁ cient Heat

Noisy Fan or Motor

Probable

Cause

No Power to Unit Switch.

unit.

Motor stalled. 1. Turn off immediately.

overﬁ lled.

Air leaks due to warped or improperly stacked trays.

food thickness and ripeness. Trays not rotated. Too much food in trays.

Temperature control not functioning at proper range.

Foreign material in fan or motor bearings damaged.

Items to Check

1. Unit is plugged in.

2. Power switch is on.

3. Make sure your house power is on and that the outlet is working.

1. Check temperature setting.

2. Return for service if persists.

2. Check for foreign objects (pieces of dried food) jamming fan. Turn base assembly upside down and shake vigorously. Turn unit on side and shake particles out. If fan still doesn’t operate, return unit for service.

3. If liquid has been spilled into the air vents on the fan housing, the unit must be replaced or returned for inspection.

1. Air must ﬂ ow around food freely for food to dry. Try reducing quantity on each tray.

2. Check for foreign objects (pieces of dried food) jamming or slowing the fan.

3. Replace warped trays. Note: The heat from most dishwashers (on the drying cycle) can warp the drying trays. Trays must be hand washed only.

4. Stack trays properly again.

1. Verify that foods are uniform in ripeness and thickness.

2. Periodically rotate trays

3. Verify that food does not block airﬂ ow through the tray stack.

1. Unplug dehydrator to clear the electronic controls. Reset temperature. If temperature varies signiﬁ cantly, return for service.

1. Try to clear foreign material by shaking as described above. If no change, return for service

How to Dehydrate

HOW TO DEHYDRATE

The only way to become an expert is through experience. Experiment with various drying times and temperatures. Record what works best for you.

Equipment:

• Sharp paring knife (Use stainless steel blades. Carbon blades may turn some fruits and vegetables dark. A vegetable slicer or electronic slicer may also be useful.)

• Cutting board

• Blender (for making leathers and powders)

• Storage containers

• Optional: Peeler, steamer and basket, or kettle and collapsible steamer

Before dehydrating, wash hands thoroughly. Make sure the counter, cutting board, utensils, equipment and storage containers are clean prior to using.

Selecting Food:

Pick the best quality food at the peak of ripeness and ﬂ avor. Cut away any bruised or damaged sections.

Decide Then Dehydrate:

Before beginning, decide how dehydrated food will be used. For example: snacks, baked goods, soups, sauces or dips. This will help determine how thick to slice food, whether to peel or not and whether to salt or season.

To Peel or Not:

Peels tend to be tough when dried and take longer to dry; however, the peels of fruits and vegetables often contain much of the food’s nutritional value. Peeling is a personal preference. If you would normally peel the food for a speciﬁ c recipe, plan to peel the food to be dehydrated. Peel apples intended for pies or tomatoes intended for soup. It is better not to peel, if the dried food is to be eaten as a snack.

Cutting Makes a Difference:

• Slice or cut food to uniform thickness. This allows even drying.

• Don’t slice food too thin. ¼” is preferred for most fruits and vegetables.

• Moisture rich foods such as watermelon, may need to be sliced thicker to dehydrate properly.

• Moisture escapes best from a cut or broken surface, not through tough skin. The larger the cut area, the faster and better the food dehydrates.

• Thin stalked vegetables like green beans, asparagus or rhubarb should be cut in half lengthwise, or with an extreme diagonal cut.

• Broccoli stems should be halved or quartered, depending upon diameter.

• Fruit should be sliced across the core.

• Make thin, ﬂ at cuts.

• Small fruits like strawberries can be cut in half. Smaller berries should either be cut in half or blanched slightly to break the skin.

EXPANDABLE 528

DEHYDRATOR

Owner’s Manual User Guide

Pretreating

PRETREATING

Dipping in a Pretreating Solution: (generally used for fruits)

Some fruits, such as apples, pears, peaches, apricots and bananas tend to oxidize and darken somewhat during drying or when stored beyond 6-7 months. To prevent discoloration and extend shelf life, pretreat as follows:

• Dipping Solution: We prefer using bottled lemon juice, 2 parts juice to 1 part water. You may also use orange juice, pineapple juice, (fresh or bottled), fresh lemon juice, ascorbic acid or a produce protector such as Fruit-Fresh. Ascorbic acid may be purchased from drug stores. Mix 1 tsp ascorbic acid per quart of water. Follow label directions for Fruit-Fresh.

• Allow fruit to sit in pretreating solution for 2-5 minutes. Do not leave fruit in the solution for longer than 10 minutes.

• Strain through ﬁ ne mesh strainer before placing on drying trays.

Blanching/Steaming Beneﬁ ts: (generally used for vegetables)

• Sets color

• Stops ripening process (enzymatic action)

• Prevents changes in ﬂ avor

• Facilitates the drying process and reduces drying time

• Reduces contamination from molds and bacterial growth.

NOTE: Many vegetables such as beans, corn, peas and broccoli must be steamed or blanched before drying. Carrots and celery should be blanched or steamed. Although untreated vegetables used within three to four months will have acceptable ﬂ avor, heat treated vegetables will have better color and reconstitute much more quickly. A few vegetables, such as onions, garlic, peppers, tomatoes and mushrooms can be dried and reconstituted successfuly without heat treatment. Generally, if vegetables must be steamed or blanched for freezing, they must be treated for drying. Blanching is faster than steaming.

How to Blanch:

• Place vegetables in a basket or colander.

• Dip ﬁ lled basket or colander into a pot of boiling water for 5-20 seconds depending upon the size of cut vegetable. (Leave in water only until you notice a change in color).

• Remove immediately. Dip in ice cold water to stop cookig process.

• Drain and place on drying trays.

How to Steam:

• Place vegetables in a basket or colander that will allow steam to circulate around the vegetables.

• Dip ﬁ lled basket or colander into a pot with about 2 inches of boiling water. Food should not make contact with water.

• Cover and steam 3-5 minutes.

• Remove immediately. Dip in ice cold water to stop cooking process.

• Drain and place on drying trays.

Filling the Drying Trays

FILLING THE DRYING TRAYS

Caution: If loose particles get into the base or moisture drips down to the base and gets into the motor, it will damage the motor and electronics. To prevent any damage make sure you follow the instructions below carefully.

Before ﬁ lling the trays:

• Be sure to blot all excess moisture from foods that have been washed, sugared, marinated or are high in moisture, (such as very ripe tomatoes or citrus fruit) to prevent dripping.

Filling the trays:

• Once the food has been properly sliced (and pretreated, if desired), begin ﬁ lling the dehydrating trays.

• Arrange food on the tray in a single layer. Leave a little space between each piece of food.

• Make sure the center hole in each tray is always left uncovered to allow air to circulate.

• If only one side of the food is cut, place the cut side up.

NOTE: Always ﬁ ll the trays with food before placing trays onto the base.

Filled Trays:

• Do not immediately place ﬁ lled trays onto the dehyddrator base.

• Let excess moisture drip off the trays before putting on the base by either tapping each tray ﬁ rmly on a towel to remove excess moisture or let ﬁ lled trays sit away from the dehydrator for 10 minutes, on a towel or paper towels.

• Placing trays on a towel or paper towels to collect moisture will make cleanup easier.

Optional:

• To catch any remaining overﬂ ow that may occur, use fruit leather sheets placed on the bottom two trays.

• Alternate placing the sheets on one half of each tray. This will allow the warm air to circulate.

• Place these two bottom trays (without food), directly on the dehydrator base.

• Do not use wax paper, as the wax will melt at dehydration temperatures. Remember to always leave the center hole uncovered or unobstructed.

Fruit leather sheets and empty trays may be removed when food stops

dripping.

EXPANDABLE 528

DEHYDRATOR

Owner’s Manual User Guide

Drying Times & Temperature Guide

DRYING TIMES

It is impossible to give exact drying times because the moisture content of each food varies with the weather, soil conditions, where it was grown, how thick it was sliced as well as the particular variety of food. Denser food takes longer to dry. With a little experience, you’ll be able to tell which foods take the longest. For example tomatoes, which are normally quite juicy, will take longer than cabbage, which is dry. Citrus fruits will take longer than apples. Record your successes for future reference.

Begin to check sliced fruits, vegetables and meats periodically after several hours of drying time. Check more often near the end of the drying process. Herbs, leathers or chopped and shredded foods may dry sooner. If foods have been over dried and seem brittle or slightly browned, they are still usable for soups or most baked goods. They may take slightly longer to reconstitute and require additional water, but ﬂ avor is generally not impaired.

DRYING TEMPERATURES

Temperature settings can vary, there are no absolutes and quite a few variables in drying food. The only way to become proﬁ cient is to dry, dry, and dry some more. Certain varieties of produce and humidity in the air make a difference in the drying time and quality of dried products. Experiment with different drying temperatures, thicknesses of produce, and pre-treatment vs. no pre-treatment.

The following are good starting points when drying different types of foods:

• Fruits—130° to 140°

• Vegetables—125° to 135°

• Jerky—Start at highest setting (153°), after 4 hours, turn down

to 140°-145° and dry until desired texture is reached.

• Herbs—95° to 100°

• Nuts—90°

There is not a set time limit for drying foods. It depends on the type of food, how thick it is sliced, and the amount of water in the food.

TRAY ROTATION

The L’EQUIP Dehydrator is designed to operate with up to 20 trays. When using more than 4 trays, periodic rotation will give optimum results. Inspect drying trays periodically. Rotate trays if food being dried requires it. Place top tray on the bottom, followed by the next uppermost tray, etc.

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