OPERATING INSTRUCTIONS FOR
FOO
MODEL
FOR SERVICE OR QUESTIONS CALL
FOR HOUSEHOLD USE ONLY
l-800-672-6333
IMPORTANT SAFEGUARDS
When using all electrical appliance, basic safety precautions should always be
followed to reduce the risk of fire, electric shock, injury to persons, includ-
ing the following:
1.
Read all instructions before using the machine.
2.
Do not touch hot surfaces. Use handles or knobs.
3.
To protect against electrical shock, do not immerse cord, plugs, or
base in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near
children.
Unplug from outlet when not in use and before cleaning. Allow to
5.
cool before putting on or taking off parts.
6.
Do not operate any appliance with a damaged cord or plug or after
the appliance malfunctions, or has been damaged in any manner,
Return appliance only to the nearest authorized service facility for
examination, repair, or adjustment.
7.8.The use of accessories or attachments not recommended or sold by
Mr. Coffee, may cause hazards or injuries.
Do not use outdoors.
9. Do not let cord hang over edge of table or counter or touch hot surfaces.
10. Do not place on or near a hot gas or electric burner or in a heated oven.
11. Do not use appliance for other than intended use.
12. Do not disassemble product. There are no user-serviceable parts inside.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
SPECIAL CORD SET
INSTRUCTIONS
1. A short power supply cord is provided to reduce the hazards
a
resulting from becoming entangled in, or tripping over
2. An extension cord may be purchased and used if care exercised
in its use.
3. If an extension cord is used, the marked electrical rating of the
extension cord must be at least 10 amps and 120 volts. The
resulting extended cord must be arranged so that
over the counter top or table top where it can be pulled on by
children or tripped over accidentally.
will not drape
longer cord.
!
This appliance has a polarized plug (one blade is larger than
the other). As a safety feature, this plug will fit in a polarized
outlet only one way. If the plug does not fully fit, reverse the
plug. it still does not fit, contact a qualified electrician. Do
not attempt to defeat this safety feature.
2
Warnings:
The following safety practices must be followed to prevent food-borne illnesses.
This is the case with any food-handling product and does not
fresh and dried.
!
Thoroughly wash hands before starting to work with food, and wash
again each time they touch anything other than food, before resuming
work.
!
Scrub and sanitize trays and lid of dehydrator between uses.
!
Clean all kitchen equipment thoroughly after each use. Use hot water
and detergent.
Further suggested
!
Use clean tongs, forks,
and
other utensils instead of hands whenever
possible; avoid touching food as much as possible.
!
Thaw frozen foods in the refrigerator or cook from frozen state.
!
Avoid handling food when sick, or with cuts or sores on hands.
to all foods,
!
Keep hands away from mouth, nose and hair when handfing food.
!
Avoid coughing or sneezing on or near food and food contact
surfaces.
Failure to follow these practices could in bacteria growth in the food
product or container which could result in serious illness.
3
Introduction
Congratulations, your are the owner of The Food by Mr. Coffee
This instruction book will introduce you to simple and easy ways to preserve
vegetables, fruits, and meats. You can make nutritious snacks while saving
money on groceries.
Herbs, flowers and potpourri
of store-bought goods.
Please read
use this appliance. Proper care and maintenance will ensure long life o this
appliance and its trouble-free operation. Save these instructions and refer to
them often for cleaning and care tips.
of the instructions in this booklet carefully before you be in to
be made by the at a fraction of the cost
Table of Contents
Important Safeguards..................................................................................
Cord Set Instructions
Warnings ........................................................................................................ 3
Introduction ..................................................................................................... 4
Diagram of Parts
Cleaning Instructions ......................................................................................
General Information/Before You Begin
Why Dry Foods’.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..*...............
How do Foods Dry’
Selecting Foods to Dry
AN0
Fruit.................................................................................................... 8
‘reparation
of Drying Times ...................................................................................
.................................................................................................... 8
..................................................................................................
Test.................................................................................................. 9
................................................................................................... IO
.................................................................................................
Test................................................................................................
.................................................................................... 2
............................................................................................. 5
.
. . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . .
........................................................................................ 10
1
5
6
6
6
8
10
10
11
MEATS
Jerky-Meats and Fish
Dried Meats and Fish
BABY
STORAGE AN0 LABELING
RECIPES
Fruit.............................................................................................................
Fruit Lea&r/Rolls
Vegetables
Meats ..........................................................................................................
TO ORDER ACCESSORIES ..................................................................... 24
RECORD-KEEPING CHARTS................................................................... 25
IF SERVICE IS REQUIRED........................................................................ 26
...............................................................................................
.................................................................................................. 2 2
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . .
.................................................................
......................................................................
.........................................................
.......................................................................................
15
16
16
17
18
19
20
21
24
Operating Instructions
! Before using The Food Dehydrator by Mr. Coffee for the first time, wash
the trays and cover in warm, soapy water and rinse well. Trays can be
washed on the top rack of a dishwasher only.
! Simply plug in The Food Dehydrator.
Push the ON/OFF switch ON.
The light on the switch will illuminate to indicate that the unit is
operating.
! Once drying is complete, turn the switch to OFF, and unplug unit.
! When using the Fruit Roll tray, always place on the top tray.
! Make sure lid is in place when drying.
Diagram of Parts
Lid
Fruit Roll
Tray
Trays
Base Plate
Switch
Cleaning Instructions
Unplug from outlet prior to cleaning.
Lighted On/Off
Wash trays prior to use in warm, soapy water.
DO NOT IMMERSE the base plate in water. Only use a damp cloth to clean.
The trays are top rack dishwasher safe.
DO NOT place the fruit roll tray in the dishwasher.
Rinse well, then dry.
Genera/ About Drying Foods
Why
COST
use
a Food Dehydrator?
Saving money is a major benefit of drying foods. Home-dried foods can be
made at a fraction of the cost that you will pay at the supermarket. Buying
produce and meats on special, or growing your own in the summer is a great
way to make your food dollar stretch further.
GREAT TASTE
Once water is removed from fruits and vegetables, the natural flavor is concentrated into chewy, healthy snacks.
STORAGE
Once the water is removed from foods they are only a portion of their original
size. Foods can be sealed in airtight bags or mason jars. Open these in winter
and enjoy the fresh taste of summer.
HOW DRY?
Dehydrating foods is a simple way to expose foods to heat and air, thus evapo-
rating the moisture and removing any water vapors emitted from the foods.
the moisture out of the foods quickly and evenly. This
method is
SELECTING FOODS TO DRY
Select foods to dry that are in excellent condition.
of the forms of food preservation.
Remove any bruises or
before drying. Fruits should be ripe. Those fruits that are naturally rippened
have the highest natural sugar content and dry best.
Vegetables should be ripe also. Cut away any spoiled or bruised areas. Any
fruit, vegetable and most meats can be dried. Experimentation with your food
dehydrator is the best way to find which foods you enjoy most.
6
Highlights
Be sure to choose fresh, ripe fruits and vegetables. Quality meats;
herbs and flowers will help insure good results.
Clean produce thoroughly before using.
Cut foods
Foods can be sliced, shredded or diced. Cut foods, then quickly place
to dry.
Don’t overlap pieces on the trays, however, they may touch.
Drying times are affected by the humidity, thickness of slices and moisture
content of the foods. Keeping good records will help adapt drying habits
to these variables.
Dried foods will have a pliable texture similar to licorice.
A small percentage of moisture is retained in the dried foods.
Rotate trays if you notice uneven drying. Simply move the bottom trays
to the top and the top trays down towards the bottom.
Blanching or steaming of vegetables is recommended to help retain color.
Blanching also helps break down waxy skins on fruits like grapes to help
with even drying.
Slices that are about thick work the best.
For best results, keep all five trays in place while drying, whether they are
used or not.
Always use the Fruit Roll Insert on the top tray. This will help ensure even
air flow to all trays.
If using cheesecloth, use on top two trays only. This will ensure proper air
flow.
SEE SPECIFIC INSTRUCTIONS ABOUT DRYING MEATS AND
POULTRY.
Drying Fruits
Use fruits that are fresh and ripe. Grow your own or select from a farmer’s
market to help ensure quality produce. High quality produce will generate high
quality results.
Once you start processing fruits, work quickly to prevent spoilage.
PREPARATION
Wash fruits thoroughly. Remove any blemishes or spoiled spots. Slice into
slices or circles or in halves. A slicer or food processor will help speed up this
step.
PRETREATMENT (OPTIONAL)
Pretreating fruits is optional. You do not have to pretreat fruits to get good
results. Listed below are several options for pretreating. You may experiment
and find the option that is best for you. The key to long life is proper storage.
Review the “Storage and Labeling” section on page18 for more details.
Pretreating is a step that helps to slow down enzyme growth. Enzyme growth
leads to unwanted color and flavor changes in fruits.
NATURAL PRETREATMENTS
Lemon and pineapple juices are the most common natural pretreaters. Soak the
cut fruit in either juice for about 2 minutes. Then place fruit directly onto the
trays. Try other types of natural juices such as orange or lime.
For a tasty treat, dip soaked fruit slices into coconut, honey, spices, cinnamon or
even a gelatin powder, then place on trays to dry.
Syrup
Syrup is a process that helps retain the color of apples, apricots,
nectarines,
tasting candied fruit.
Mix 1 cup sugar, 1 cup white corn syrup and 2 cups water in a large heavy sauce
pan. Add 1 and pounds of cut fruit. Bring to a boil. Then remove from heat
and let stand about 35 minutes. Do not stir while the fruit is sitting, this causes
the fruit to break up and lose juice. Drain and lightly rinse with water, then place
on trays to dry.
peaches, plums, and pears. This process results in a sweeter
8
Water blanching is a process that helps break open waxy or tough skinned fruits.
Examples of tough skinned fruits are grapes, prunes, plums, cherries, some
berries and figs. By breaking open the outside skin, quicker, more even drying
will result.
Peeling fruits is a personal decision. Skin adds a longer drying time, however,
skin is a highly nutritious part of the fruit. Personal preference is the only way to
decide about peeling.
ACID-CITRIC ACID
These two acids help to prevent browning. Dissolve 2 tablespoons of absorbic
acid and 2 tablespoons of citric acid in 1 gallon of water.
Dip cut fruits into solu-
tion for no more than 2 minutes. Drain, them immediately place on tray to dry.
HINTS TO REMEMBER
!
Keep fruit slices no more or less than about thick.
!
Do not overlap produce.
!
Do not completely fill each tray. Allow enough space for air to circulate.
!
Patting fruits dry before placing on trays speeds up drying time.
!
Place cheesecloth on the trays to prevent small fruits from sticking or falling
through.
!
Cool produce before testing for dryness.
DRYNESS TEST
Drying fruits is not an exact science. There are many variables that can affect
results. Keeping records of all the variables as you dry will help repeat your
successful efforts. Variables include humidity levels, temperature, the number of
trays that you used, and the types of fruits used.
General Guidelines
Be sure The Food Dehydrator is cool before testing fruits.
pliable and leathery without patches of moisture and not be hard and tough.
Overly dried fruits do not taste as good or store as well and lose nutrients.
Properly dried fruits will have about 15% moisture and will feel soft and leathery
to the touch. A good test for dryness is to tear a piece of fruit and check if moisture develops at the tear. If it does, then the fruit is not quite dry.
beads, then the fruit is dry.
Fruits should be
If no moisture
9
Drying Vegetables
Choose vegetables that are fresh and crisp as they will yield the best results.
PREPARATION
As with fruits, wash the vegetables and remove any blemishes or spoiled spots.
Cut into slices or wedges.
PRETREATMENT (OPTIONAL)
As with fruits, vegetables need not be pretreated to achieve good results. Listed
below are several pretreating options. Pretreating does help retain color, extend
shelf life and enhance nutritional value.
Blanching
Blanching can be used to stop the flavor loss caused by enzymes naturally found
in vegetables. Blanching involves a steam of water bath. This is ideal for vegetables with a long cooking time such as; corn, peas, beans or other vegetables
with a tough outer skin.
Microwave Blanching
Prepare vegetables as for regular blanching.. Place a small amount of water in a
microwave-safe, shallow cooking dish.
cooking times. Use only a quarter of the time suggested. Microwave blanching,
leaves the vegetables with a brighter color than steam-blanched vegetables.
Once blanching is complete, place immediately on trays to dry.
Refer to your microwave instructions for
DRYNESS TEST
Vegetables will be hard and briffle when dried. Cool the vegetables before test-
ing for dryness. Some foods like tomatoes will be more leathery. The best test
is to feel if the vegetables appear dry enough to store.
FRUIT LEATHER/ROLLS
Puree your favorite fruit in a blender or by hand. It is not necessary to add
sugar; the roll will be naturally sweet.
The mixture should be about
thick. The tray insert will hold about 1-2 cups
Pour onto the supplied plastic tray insert.
of pureed fruit. Smooth out with a spoon. Dry for about 4-8 hours. Fruit leather
is dry when it is no longer sticky to the touch.
Remove from the tray when dried.
Fruit rolls will keep up to a year, properly packed at room temperature.
10
FRUIT AND VEGETABLE DRYING CHART
Wash thoroughly fruits and vegetables prior to preparation.
PREPARATION DRYNESS
VEGETABLE
TEST
Apples Pare, core, slice into rings. Pliable
Dip in pretreatment for 2
minutes. Drain, arrange on
tray to dry.
Artichokes
Cut hearts into
Boil
minutes in a mixture
strips.
Brittle
of 1 TBSP. lemon juice and
1
cup water.
Apricots
Dry in halves turned inside Pliable
out or cut into quarters.
Dipping in pretreatment
helps to retain color.
Asparagus
Bananas
Cut into
Remove peel, cut to
slices.
1”
pieces.
crisp
.
TIME
4-12
IO-36
Beans,
Berries
Broccoli
Cut into 1” pieces or
French style. Steam blanch
until translucent beans .
on tray once to
ensure more even
Leave.
strawberries slices
and pretreat for 2
for best
wax
coated berries water
for minutes.
Steam, remove tops, skin
and roots.
or dice.
Wash, then trim tops.
Steam until tender,
minutes. Place on
Cut sprouts
from stocks.
Cut in half lengthwise.
Brittle
and crisp
Red
Brittle
4-15
8-24
4-12
4-16
Cabbage
Trim, then cut into
11
Leathery
FRUIT/
VEGETABLE TEST
PREPARATION DRYNESS TIME
Carrots Slice or dice, steam until Leathery
tender.
Cauliflower
Celery
C
Chives
Corn
Separate into florets.
Dip into mixture of
2 QTS. water and 3 TBSP.
salt for 2 minutes
Steam until tender.
Separate
Cut stalks
Place both on tray to dry.
Remove leaves first
they dry faster.
Pitting is optional. Stem Leathery
when ready to use. Cut
in half, turn inside out. Place
skin side down on tray.
Chop and spread on tray.
Remove husks .and silks.
Steam on cob until milk is
set. Cut from
on tray. Use cheesecloth to
prevent kernels from falling
through tray.
To ensure even drying, stir
several times.
and stalks.
into slices.
cob
and spread
Leathery
Brittle
Sticky
Brittle
Brittle
4 - 1 5
4 - 1 5
4-12
6-36
4-6
4-l 6
Cranberries
Cucumbers
Eggplant
Garlic
Greens
Spinach,
Turnip,
Chard,
Kale
Pretreat in boiling water
l-2 minutes. Cut in half
or chop.
Pare and cut into
Place on tray.
Peel, then
to thick
Separate into cloves.
move outer skin. slice, then
place to dry. Grind when
ready to use.
Wash very thoroughly, trim.
Steam until wilted.
slices.
12
Pliable 4-24
Leathery
Leathery 4-15
Brittle
Very Brittle
4-15
4-12
VEGETABLE
TEST
(Hours
Grapes
(Raisins)
Lemons
Mushrooms
Nectarines
Okra
Onions/Leeks
Remove stems: Water bath for’ Pliable
to retain white color.
Choose young okra.
trim pods, cut into circles.
Remove tops, bottoms and skin.
Cut
Use cheesecloth to prevent
falling through tray. Stir while
drying.
slices or chunks.
I
Leathery
4-24
8-24
Oranges
Parsley
Parsnips
Do not peel. Cut in circles
or slices.
Tear into small pieces. Chop
once dried.
Slice or dice, steam until tender. Leathery
Place on trays.
Peel if desired. Pre-dip. Remove
pit. Halve, slice or quarter.
Place skin side down.-
Peel, remove core, cut into
rings, slices or quarters.
Pretreat for 2 minutes in dip.
Use tender young
Blanch until Spread
on tray. Stir during drying.
in half. Leathery
cut into
‘strips or chop.
Brittle
Pliable
Brittle
4-15
2-4
6-24
PREPARATION
JEGETABLE
DRYNESS
TEST
TIME
(Hrs)
Peppers-Hot
Persimmons
Pineapple
Plums
Potatoes
Pumpkin,
Squash
Wear rubber gloves
while handling. Place whole
on trays to dry.
Remove cap. ‘Slice in
circles or slices.
Remove core. Cut in slices,
wedges or chunks. If
canned, drain and pat dry.
Cut in half, remove pit.
No need to peel potatoes.
Slice
dice or grate,
cut into
Steam until tender. Place.
on trays.
Boil in water bath
minutes. Cut in half.
Remove pits, place on tray
in slices halves.
Cut into small pieces.
Remove seeds and peel.
Steam until tender; Scrape
pulp, place in blender and
puree. Dry with paper towels
Place on roll tray to dry.
use leather for pies.
Leathery 4-16
Pliable 6-24
Pliable/.
Leathery
Pliable
Brittle
Pliable
6-24
4-16
1 O-36
Leathery 4-16
Rhubarb
Rutabagas
Summer
Tomatoes
Turnips
Watermelon
Zucchini
Cut into 1” lengths.
Leathery 3-15
Place on tray to dry.
Slice thin or dice. Steam
Leathery
until tender.
Don’t peel, Wash, trim,
Leathery
4-16
slice thick.
Remove. stems. Remove
,
Leathery
skin in boiling
water. or in slices.
Slice thin or -24-36
Cut into wedges or long slices
thick. Remove seeds and
Pliable/
Sticky
rind. Place on tray.
Slice
thick for veggie
Leathery 24-36
chips. Cube or grate.
14
Meats and Fish
Review “Warnings” on page 3 for important information. Meats or fish can be
dried using two different methods. Jerking meats, or processing
cooking, yields tough, chewy but great tasting meat. The meats are soaked in a
salt-based marinade, then dried.
Dried meats and fish are cooked prior to drying. Proper cooking should kill bacteria present in raw meats and fish prior to drying. The dried meat and fish prod-
ucts can be used for stews, sandwich spreads, or stroganoff. The light weight of
dried meats makes them ideal to take along on camping or backpacking trips.
Dried meats and fish can be reconstituted by adding water, then used for many
recipes.
Meats for drying should be LEAN WITH AS LITTLE FAT as possible. Fat will
spoil during storage. Flank steak or round steak is an excellent choice for mak-
ing jerky. Jerked meat is not cooked and will end up chewy and tough once
dried.
choice quality and tender. ALL FAT SHOULD BE REMOVED.
Meats, for purposes other than jerky, need to be cooked prior to drying. You can
use leftover roast or steak to dry
turkey will make excellent snack
Meats that work best for stews and sandwich spreads need to be of
, or cook meats specifically for
s for later.
prior
Leftover
Fish should be as fresh as possible.
MAKING JERKY
Beef
Slice the flank or round steak into thin strips or slices. Cutting the meat while it is
frozen may make cutting easier. Cut across the grain for more tender jerky.
Place in prepared marinade for 3 hours or overnight in an airtight container.
Place the strips or slices onto the tray.
bent, about 8-15 hours. Store in an airtight container for up to two weeks. To
maintain the best flavor, refrigerate. Use within three months.
See marinade in “Meat Recipe” section on page 24.
Dry until it cracks when
15
Fish
Use fresh fish, cut into strips. Larger fish works best. Properly clean fish and
keep cold prior to drying to help reduce spoiling. ‘Remove the bones and cut into
strips. Soak in a mixture of 1 quart water and
minutes. Remove from liquid, pat dry.
Place into a flat pan and sprinkle liberally with a salted seasoning mixture. Use
at least 1 tablespoon salt per 2 pounds of fish. Cover and refrigerate for about 6
hours.
Then place seasoned strips onto trays to dry. Do not overlap.
ture appears, but not until brittle. Refrigerate dried fish to ensure flavor. The
dried fish keeps up to 3 months refrigerated.
cup salt and refrigerate for 30
Dry until no mois
MAKING DRIED MEATS FISH
Meats and Fish
Dried meats and fish a shelf life of only 2 weeks at room temperature,
when stored in an airtight container. Do not make too much at one time to
reduce waste.
Dried will keep longer if stored in the freezer.
Thoroughly cook the fish or meat. Remove any visible fat. Cut into cubes.
Place on trays and dry until no moisture is present. Store in an airtight container
at room temperature for 2 weeks. Store in a freezer for up to 2 months.
Reconstitute by soaking in water or broth for up to 1 hour. Add to your favorite
BABY FOOD
Baby food is easy to make and it is nutritious and inexpensive. Simply choose
your favorite dried vegetables or fruits, rehydrate by soaking 1 cup of dried produce in 1 cup of warm water for a few minutes or until tender. Place into a
blender to chop to the desired consistency, or
same results.
Make or into leather/rolls. Blend the fruit or vegetables, then
pour onto your fruit roll tray insert.
Section” on page 21. Seal the rolls into airtight bags. When ready to use, add
hot water to the bag and rub bag with your fingers until the contents are “mushy”.
Dry as described in the ‘Fruit Leather/Roll’
a fork to achieve the
16
Herbs/Flowers/Potpourri
Properly clean all herbs and flowers prior to drying.
HERBS AND SPICES
Almost any herb can be used for drying. These can be dried right on the stalk or
stem. Remove the stems and leaves once these are dried. Labeling the herbs
or spices prior to drying will help make identification much easier once dried.
Place in plastic bags in the whole form, then store in a cool, dry place. Crush or
rub leaves when ready to use. This helps to keep the flavor intact.
Make sure herbs are totally dry. Any hint of moisture will spoil the herbs. Be
especially careful when drying basil.
FLOWERS
Select flowers that are unblemished and fresh. Cut so that the stem or stalk can
be arranged on the tray without bending. If it is bent, it will remain bent once
dried.
POTPOURRI
Flowers or herbs offer a wide variety or choices for potpourri. Choose your
favorites and experiment with mixing your own potpourris. Keep records so that
you can duplicate the scent the next time. Place flower heads on trays, without
overlapping. Dry, then mix together to form the potpourri. Your whole house will
smell great as the flowers are drying. Scented oils can be added to your potpourri to help rejuvenate the scent.
17
Storage and Labeling
PACKING
Freezer bags with the zipper-type tops are excellent for storing dried foods.
Place foods inside, squeeze out as much air as possible, then seal shut.
sealed, vacuum bags can also be used. Vacuum sealing will extend the shelf life
even longer. Glass jars that seal tight can also be used.
STORAGE
Store packaged foods in a dry, dark place. Cooler is better. Keeping foods in a
refrigerator or freezer will greatly extend the shelf life.
deterioration process to accelerate. Remember to label and date all food to be
stored. Check food periodically for moisture beads or mold. If these appear,
redry food on trays to remove the remaining moisture.
off and then pasteurize the contents. Pasteurizing involves speading the food on
a cookie sheet, then baking at 175°F. for 15 minutes. Repack and store as
before.
Light and heat cause the
If mold appears, scrape
SHELF LIFE
Most fruits, if properly dried and stored, will maintain a shelf life of up to 1 year.
Vegetables should be eaten within 6 months. Jerked meats should not be stored
for more than 2-3 months refrigerated. Jerky should be placed in the freezer for
long-term storage up to 1 year. Fish should be stored in the refrigerator or freezer up to 3 months.
18
Dehydrated foods are great eaten dry, but they can
also
be rehydrated close to
their original form.
Dried foods can be rehydrated by soaking them in liquids such as water, fruit
juices or stocks. Rehydrated
are great in pies and sauces. Dried vegeta-
bles can be used for stews or soups.
Do not add salt or sugar to water, this will slow down the rehydratfng process.
Various methods for rehydrating are outlined below. Choose the method that
best your needs.
FRUITS
!
If using cold water, soak in refrigerator to keep fruits free of molds
or bacteria. Soak for a few hours until fruits reach desired consistency. Use enough water to just barely cover fruits.
!
One cup of dried fruits will yield about 2 cups of rehydrated fruit.
!
Do not fruits, this tends to reduce flavor and make them
soggy.
VEGETABLES
!
Wash vegetables in clean water. Soak in clean, unsalted water
for 2-10 hours in a covered pan.
!
Add seasonings at the end of rehydrating, not during.
!
A rule of thumb:
!
smaller pieces need shorter soaking times
!
larger pieces need longer soaking
!
One cup of dried vegetables will yield about 2 cups of rehydrated
vegetables.
!
Use water that has been used for rehydrating in our recipes, this
helps save the nutritional value of the vegetables.
METHODS OF
Boiling Water:
Place 1 cup of fruit into 1 cup of water, simmer until tender. Place 1 cup of veg-
etables into 1 cup of boiling water.
Set
aside and let soak for 5 to 20 minutes.
This varies depending on the After soaking, use the vegetables for soups, stews or casseroles.
making fruits for pie, the mixture may need to be thickened. Add more
water toward the end of mixing the ingredients. Adding the extra water too soon
will make the pie filling too thin. You will be able to tell by looking and experiencing how much water is needed.
Steaming:
Fruits can be softened by steaming for about 35 minutes. This method is ideal
when using fruits for milkshakes or baking.
Cooking:
Simply add the vegetables to the desired recipe. Be sure to add enough extra
water
sufficiently rehydrate the produce.
19
GLAZED BANANA CHIPS
Slice bananas into slices, place into lemon juice. Soak for a few minutes,
drain, then place on tray.
Sprinkle with a mixture of sugar and cinnamon. Dry until crispy and shiny. For
best results, use almost green bananas.
BANANA CHIPS/HONEY GLAZED
Mix cup water and cup honey. Add sliced banana. Drain, then place on
trays to dry. Sprinkle with cinnamon or your favorite spice to add an extra touch.
APPLE PIE
2 cups water
2 cups dried apples
cup sugar
1 teaspoon cinnamon
teaspoon allspice
1 Tablespoon mace
1 Tablespoon butter
1 unbaked pie shell
2 Tablespoons flour
Simmer apples in water until tender. Add sugar, flour and spices; mix. Pour into
pie shell. Dot with butter.
Topping:
cup butter or margarine
cup brown sugar
cup flour
Mix ingredients fork until crumbly. Sprinkle on top of apple mixture.
Bake in preheated
oven for 15 minutes, reduce heat to bake for
35 minutes until slightly browned and bubbly.
Makes 1
pie.
Substitute peaches for apples to make peach pie. Eliminate topping and use a
second pie crust on top. Cut slits into pie crusts to let steam escape.
FRUITSAUCE
Ideal for pancakes, waffles, or even as a jam for toast.
3 cups dried
1 cup warm water
cup dried banana chips
1 cup dried blueberries or raspberries
Simmer above until tender. Add
cup maple syrup and cup oat bran.
Place all ingredients into blender or food processor. Blend until smooth. Add
more water to reach desired consistency. Heat, if desired, serve over pancakes
or waffles.
20
CINNAMON BLUEBERRY OAT BRAN MUFFINS
Makes 12 muff ins
1 cup of dried blueberries
1 cup warm water
Soak blueberries until tender. Drain off water.
1 cup low-fat buttermilk
1 teaspoon baking powder
teaspoon salt
1 Tablespoon vegetable oil
1
4 large egg whites, whipped until soft peaks form
Preheat oven to Spray 12 muffin tins with non-stick coating. Mix the buttermilk with the baking powder, salt, oil, cinnamon, brown sugar and water.
Allow this mixture to sit for 3 minutes until bubbly.
buttermilk mixture. Fold the oat bran into the mixture just until blended. Stir in
the drained blueberries.
teaspoons cinnamon
cup firmly packed brown sugar
cup water
cups oat bran
Fold the egg whites into the
the mixture into the muffin tins. Bake for 20 minutes or
browned and firm to the touch. Allow to cool for 5 minutes before removing the
pan.
Fruit Leather/Roll Recipes
STRAWBERRY LEATHER
Puree about 2 cups of fresh strawberries. Strain through cheesecloth to remove
some of the seeds. Pour onto tray. Spread to
Add apples to the strawberries.
it is on the tray insert.
Sprinkle cinnamon or coconut to fruit puree after
thick. Dry 8-15 hours.
21
DRIED SOUPS
Place into saucepan any combination of your favorite vegetables. Add dry rice
or noodles and your favorite dried meat.
ready to use.
INSTANT SOUP PREPARATION
Pour 2 cups of dried mix, from the recipe above, into 2 cups of boiling water.
Cover and simmer until tender. Add seasonings to taste.
FRENCH ONION SOUP
1 cup dried onion
1 cup water
1 beef bullion cube or
Mix ingredients in saucepan over a medium heat for 15 minutes or until onions
are soft. Drain liquid and set aside.
Brown onions in 2 Tablespoons of butter. Add 2 Tablespoons of flour and 114
teaspoon salt. Stir, then add broth to pan. Add an additional 3 cups water.
Simmer.
cup beef stock
Place into an airtight container until
To soup into oven-safe bowls. Top each with toasted
croutons. Sprinkle with
on bread.
Bake at 375°F. to melt and brown cheese. Serve hot. Makes 4 servings.
SPAGHETTI-TOMATO SAUCE
1 pound hamburger or sausage, cooked and drained
2 garlic cloves
1 teaspoon dried oregano
teaspoon dried basil
2 Tablespoons olive oil
Mix above together in a large pot
Add the following to the large pot:
1 cup dried tomatoes
4 cups water
12 ounces tomato paste
1 teaspoon each of salt and pepper
1 Tablespoon -each of dried onion and bell pepper
cup dried mushrooms
1 teaspoon sugar
cheese and place a slice of provolone cheese
Stir together and simmer for at least 2 hours.
22
ZUCCHINI BREAD
A great way to use your surplus crop.
1 cup dried zucchini, blended into a flour
cup warm water
Mix water and zucchini flour together, let stand.
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
Mix dry ingredients together, set aside.
1 cup cooking oil
3
2 cups sugar
2 teaspoons vanilla
Combine oil, eggs, sugar and vanilla; stir with fork. Add to flour mixture. Then
mix in zucchini with remainder of ingredients. Batter will be lumpy.
Add
Pour into two greased and ffoured loaf pans.
Bake at 325°F. for 1 hour.
cup chopped walnuts or pecans, if desired.
NATURAL GRANOLA
5 cups rolled instant oats
cup wheat germ
cup chopped dried apples
cup raisins
cup chopped dates
1 cup chopped nuts
Mix all ingredients together. Dry with a paper towel.
tray insert. Dry until hard, then store in an airtight bag. Ideal for snacks anytime
of the day.
HEALTHFUL SNACK TREATS
1 cup brown sugar
1 cup nuts
4 cups rolled oats
1 teaspoon cinnamon
Mix together. Spread on fruit roll tray insert. Dry until hard. Distribute into small
airtight bags for storage.
112 cup honey
cup firmly packed
brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
Spread out on the fruit roll
1 cup chopped dates
cup raisins
cup coconut flakes
23
Meat
MARINADE FOR BEEF, FISH OR TURKEY JERKY
3cupssoysauce
1 cup brown sugar
1 cup liquid smoke
Mix together, let stand for 5 minutes. Add 1-2 pounds of meat and let marinate
for 3 hours or overnight in an airtight container. Drain, place on trays to dry.
To Order Accessories
For quicker service call Mr. Coffee at COFFEE
Order by:
Address
City
State
Daytime Telephone(-)
Zip
Unit Price Total Price
I
Accessory tray kit:
includes 2 stackable
1 fruit roll tray
Merchandise TOTAL
State and Local Taxes
See Below
Handling
$4.00 per item in U.S.A.
$7.00
per
item outside U.S.A.
TOTAL
Prices subject to e without notice. Allow 2-4 weeks for delivery.
tional information, call
-800-W COFFEE
For addi-
State and Local Taxes
Ohio Mass. Ill. Minn. Ariz. Nev. 6.5%
I
of Payment
astercard
Credit Card Number
Expiration Date
Cardholder’s Signature
Money Order
Do Not Send Cash
Consumer Affairs Department, A Product of Signature Brands, Inc.
7005
Road Cleveland, Ohio 44139
24
Record Keeping
PRODUCE/MEAT VARIABLES TIME
if Service Required, Do to Your Store
For Service, call COFFEE ( l-806-672-6333
a.m. to 5:00 p.m. Eastern Standard Time, Monday through Friday.
To assist us in serving you, please have the model number
(FD5) and date of purchase available.
All repairs must be made by Mr. Coffee or an authorized Mr. Coffee Service
Center. Please call us for assistance or for the location of the nearest authorized
Mr. Coffee Service Center.
We welcome your questions, comments or suggestions.
Please include your complete name, address and telephone number.
Consumer Affairs Department, MR.COFFEE, A Product of Signature Brands, Inc.
Please do’ not return this appliance to your store.
7005
Road Cleveland, Ohio 44139
U.S.A.
Canada)
Notes
Limited Warranty
Mr. Coffee warrants to the purchaser that the FD5 by Mr. Coffee@ (except
for cord set) is free from manufacturer defects in material and workmanship for
a period of one year from the date of original purchase when used in compliance with directions as outlined in the manufacturer’s instructions, which will
constitute reasonable and necessary maintenance by the purchaser.
In case of manufacturer defects in material or workmanship, Mr. Coffee
agrees to repair (remedy) a defective food dehydrator without charge. The purchaser’s exclusive remedy against Mr. Coffee shall be for the repair or replacement of a defective Mr. Coffee product.
All repairs must be made at an authorized Mr. Coffee Service Center. To
locate a Mr. Coffee Service Center, call
Mr. Coffee shall not be responsible for any repairs performed at any facility
which not an authorized Mr. Coffee Center.
This warranty gives you specific legal rights, and you may also have other
rights which vary from state to state. Any implied warranty is limited in duration
to the one year provided in this, the only, expressed warranty. Some states do
not allow limitations on how long an implied warranty lasts, so the above limita-
tion may not apply to you.
no event shall Mr. Coffee be for incidental or conse-
quential
attachment; nor damage caused by use of an electrical circuit not specified on
the Mr. Coffee product. Some states do not allow the exclusion or limitation of
incidental or consequential damages, so the above limitation or exclusion may
not apply to you.
Consumer
Affairs Department, A Product of Signature Brands, Inc.
nor damage due to misuse or the use of any unauthorized
7005
Road Cleveland, Ohio 44139
COFFEE (18006728333).
FORM.5888 REV.1 PRINTED IN U.S.A.
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