L'Equip 528, 524 User Manual
E X PA N D A B L E 5 2 8 / 5 2 4
DEHYDRATOR
DEHYDRATOR
CONGRATULATIONS
You’re now the proud owner of
L’EQUIP’s FilterPro Dehydrator. This
dehydrator was designed with both
your health and convenience in mind.
We’re condent you will appreciate its
ease of operation as you enjoy all the
dierent creations you can make for
years to come.
DEHYDRATOR
CONGRATULATIONS
You’re now the proud owner of the
L’EQUIP Expandable Dehydrator. This
dehydrator is designed with both
your health and convenience in mind.
ease of operation as you enjoy all the
years to come.
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DEHYDRATOR
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.
• Do not place dehydrator on a towel or carpet as this will restrict the dehydra-
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 5 amp
rated, or heavier, extension cord. The longer cord should be arranged 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
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
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DEHYDRATOR
This energy ecient dehydrator helps you prepare delicious, energy-lled snacks as
WELCOME TO THE WONDERFUL WORLD
OF DEHYDRATING!
-
trition of fresh fruits, vegetables and meats like a L’EQUIP Expandable Dehydrator.
Dehydrating food opens a new dimension in preserving fruits, vegetables
and meats. Your new L’EQUIP Expandable Dehydrator will perfectly capture
season eating enjoyment.
well as main courses, salads, baked dishes, even desserts – all made from nutritious, dried food. The L’EQUIP dries food faster, better and at less cost. The lter
ensures that foods being dried will be free from impurities in the air.
with your L’EQUIP Expandable Food Dehydrator.
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DEHYDRATOR
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.
Many people like Dehydration for preserving food because :
• The food retains almost all of its nutrients and taste.
• You can control the quality of your food; preserving food at its nutritional
height.
• The weight and size of the 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.
•
•
Since natural sugars concentrate as you remove moisture, the dried product
is naturally sweet. Usually, you won’t need to add sugar as dehydrated foods
naturally taste good.
Dehydrated foods should be stored in an air-tight container.
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DEHYDRATOR
The Expandable Dehydrator is made of safe, stable ABS plastic.
warm, soapy water. Do not put trays, mesh inserts or fruit leather sheets in the
dishwasher. Heat from most dishwashers (on drying cycle), can warp drying
trays. Hand wash only.
Do not put the power unit/base in water. Wipe with a clean cloth.
Trays
Base
Temperature Control
Knob
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DEHYDRATOR
Trays:
528: Includes 6 – 524: Includes 4
Additional trays are available as an accessory from your L’EQUIP dealer.
Mesh Tray Inserts:
528: Includes 6 – 524: Includes 4
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.
Fruit Leather Sheets:
528: Includes 2
Additional sheets are available as an accessory from your L’EQUIP dealer. These
sheets t directly into the trays and are designed to dehydrate fruit puree for
leather.
Temperature:
Micro-processor controlled heat sensor stabilizes the drying environment.
Solid-state variable temperature control insures precise results.
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DEHYDRATOR
HOW TO OPERATE YOUR DEHYDRATOR
1.
on base. Place top cover on dehydrator.
2. Make sure drying trays are securely nestled on top of each other.
3. Make sure there is at least one inch of clearance around dehydrator to
4.
5. Plug power cord into any standard household outlet.
6. Consult various tables to determine when food is properly dehydrated and
ready to be stored.
7. You are now ready to dehydrate.
Care and Maintenance
After each use, clean the drying trays and dehydrator lid with warm, soapy water. Do not wash trays, lid or base in the dishwasher. Heat from most dishwashers (on drying cycle) can warp drying trays. Soaking and/or using a plastic scrubber may remove stubborn particles. Do not use abrasive scrubbers, cleaners or
solvents to clean plastic.
Service
Guide on the following page. For service or warranty see Warranty and Service
information at the back of this manual.
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DEHYDRATOR
DEHYDRATOR TROUBLE SHOOTING GUIDE
Symptom Probable Cause Items to Check
No Heat – No Fan No Power to Unit Switch. 1. Unit is plugged in.
2. Power switch on.
No Heat – Fan OK Broken wire in unit. 1. Check temperature setting.
Heat OK – No Fan Motor stalled. 1.
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
Slow Drying
freely for food to dry. Try
Air leaks due to warped or reducing quantity on each tray.
improperly stacked trays. 2. Check for foreign objects (pieces
of dried food) jamming or
slowing the fan.
3.
Uneven Drying Variation in food thickness 1. Verify that foods are uniform in
Over-heating or Temperature control not
Noisy Fan or Motor Foreign material in fan or
and ripeness.
Trays not rotated.
Too much food in trays.
functioning at proper range. electronic controls. Re-set
motor bearings damaged.
. 1.
3. House power on–outlet workIng.
2. Return for service if persists.
air vents on the fan housing, the
unit must be replaced or returned for inspection.
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. Re-stack trays properly.
thickness.
2. Periodically rotate trays
3. Verify that food does not block
1. Unplug dehydrator to clear the
temperature. If temperature varies
1. Try to clear foreign material by
shaking as described above. If
no change, return for service
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DEHYDRATOR
PRETREATING
Dipping: Some fruits, such as apples, pears, peaches, apricots and bananas
tend to oxidize and darken somewhat during the drying process or when
stored beyond six to seven months. To prevent this, these fruits may be dipped
in a solution of lemon juice, orange juice, pineapple juice, (fresh or bottled),
or ascorbic acid prior to dehydrating. Dipping foods in pretreatment solution
enhances appearance and extends shelf life.
Use full strength juice or prepare 2 parts juice to 1 part water. Ascorbic acid may
be obtained from drug stores. Mix 1 tsp ascorbic acid per quart of water. Dip
fruit in solution. Drain on paper towels and place in drying trays.
Blanching/Steaming: Many vegetables such as beans, corn, peas and
broccoli must be steamed or blanched before drying. Although untreated
vegetables used within three to four months will have acceptable avor, heat-
treated vegetables reconstitute much more quickly.
A few vegetables, such as onions, garlic, peppers, tomatoes and mushrooms
can be dried and reconstituted successfully without heat treatment. In general,
if vegetables must be steamed or blanched for freezing, they must be treated
for drying.
Blanching is faster than steaming, but some nutrients are lost in the blanching water.
Benets of Blanching/Steaming:
• Sets color
• Stops ripening process (enzymatic action)
• Prevents changes in avor
• Facilitates the drying process
• Reduces drying time
• Reduces contamination from molds and bacterial growth
How to Steam: Place a single layer of chopped or sliced vegetables in a
colander or steam basket. Shredded vegetables can be ½ inch deep in the col-
ander or basket. With vegetables in steam basket place in a pot above a small
amount of boiling water and cover. Water should not touch the vegetables.
Steam until vegetables are heated completely, barely tender but still crunchy.
Drain in steamer basket. Spread steamed vegetables on trays and dehydrate.
How to Blanch: Blanching is not recommended for chopped or shredded
vegetables, which would easily overcook.
To blanch sliced vegetables, drop prepared vegetables into a large pot of boiling
water. Do not add more than 1 cup food per quart of boiling water. Cook vegeta-
bles until they are barely tender, but still crunchy, (approximately 3-6 minutes).
Blanching takes approximately one-third to one-half the time of steaming.
HOW TO DEHYDRATE
The only way to become an expert is through experience. Experiment with various
drying times and temperatures and then record what works best for your needs.
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, akes and powders)
• Storage containers
• Optional: Peeler, steamer and basket, or kettle and collapsible steamer
Before dehydrating, wash hands thoroughly. Also make sure that counter, cutting
board, any utensils, equipment and storage containers are clean prior to using.
Selecting Food: Pick the best quality food at the peak of ripeness and 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; how-
ever, 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
specic 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 Dierence: Always try to slice or cut food the same size. Slic-
ing to a uniform thickness will result in more even drying. Don’t slice food too thin.
¼” thick is perfect thickness for most fruits and vegetables. Some foods containing
a large volume of water, 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. Always try to make thin, at cuts. Small fruits
like strawberries can be cut in half, while even smaller berries should either be cut
in half or blanched slightly to break the skin.
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DEHYDRATOR
PRETREATING
Dipping: Some fruits, such as apples, pears, peaches, apricots and bananas
tend to oxidize and darken somewhat during the drying process or when
stored beyond six to seven months. To prevent this, these fruits may be dipped
in a solution of lemon juice, orange juice, pineapple juice, (fresh or bottled),
or ascorbic acid prior to dehydrating. Dipping foods in pretreatment solution
enhances appearance and extends shelf life.
Use full strength juice or prepare 2 parts juice to 1 part water. Ascorbic acid may
be obtained from drug stores. Mix 1 tsp ascorbic acid per quart of water. Dip
fruit in solution. Drain on paper towels and place in drying trays.
Blanching/Steaming: Many vegetables such as beans, corn, peas and
broccoli must be steamed or blanched before drying. Although untreated
vegetables used within three to four months will have acceptable avor, heattreated vegetables reconstitute much more quickly.
A few vegetables, such as onions, garlic, peppers, tomatoes and mushrooms
can be dried and reconstituted successfully without heat treatment. In general,
if vegetables must be steamed or blanched for freezing, they must be treated
for drying.
Blanching is faster than steaming, but some nutrients are lost in the blanching water.
Benets of Blanching/Steaming:
• Sets color
• Stops ripening process (enzymatic action)
• Prevents changes in avor
• Facilitates the drying process
• Reduces drying time
• Reduces contamination from molds and bacterial growth
How to Steam: Place a single layer of chopped or sliced vegetables in a
colander or steam basket. Shredded vegetables can be ½ inch deep in the colander or basket. With vegetables in steam basket place in a pot above a small
amount of boiling water and cover. Water should not touch the vegetables.
Steam until vegetables are heated completely, barely tender but still crunchy.
Drain in steamer basket. Spread steamed vegetables on trays and dehydrate.
How to Blanch: Blanching is not recommended for chopped or shredded
vegetables, which would easily overcook.
To blanch sliced vegetables, drop prepared vegetables into a large pot of boiling
water. Do not add more than 1 cup food per quart of boiling water. Cook vegetables until they are barely tender, but still crunchy, (approximately 3-6 minutes).
Blanching takes approximately one-third to one-half the time of steaming.
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DEHYDRATOR
How Long To Dehydrate Continued:
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 avor is generally not impaired.
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.
FILLING THE DRYING TRAYS
the dehydrating trays. Arrange slices on the tray in a single layer, leaving a little
space between slices. Center hole in each tray must always be left uncovered
to allow air to circulate. If only one side of the food is cut, place the cut side up.
To Prevent Dripping:
If moisture drips down to the base and
gets into the motor, it will damage the
electronics.
Place food on dehydrator tray.
Do not immediately place on the
dehydrator base.
To prevent dripping from foods that
have been washed, sugared, marinated or are high moisture foods, such as
very ripe tomatoes or citrus fruit, do the following before placing trays on the
dehydrator base:
• Blot as much excess moisture from food as possible.
• Let food trays sit away from dehydrator for 10 minutes, to let excess
easy cleanup)
on the bottom two trays. Alternate placing the sheets on one half of each tray.
This will allow the warm air to circulate. Then 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.
How Long To Dehydrate:
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
to dry. With a little experience, you’ll be able to tell which foods take the
longer
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.
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