NESCO FD-39 Instruction Manual
Thank you for choosing a Nesco®/
American Harvest®dehydrator. We
have been developing and producing
dehydrators that provide the best drying
technology for over three decades. Drying
food is inexpensive and one of the least timeconsuming of all food preserving methods. Dehydrating is
superior to canning, as the high temperatures needed to
process canned foods can destroy much of the original
food value, especially vitamin C, thiamin and riboflavin.
Today, you can enjoy the advantages of preparing dried
food in the convenience of your own kitchen.
Nesco®/American Harvest®dehydrators are designed
with a patented Fan Flow™ Radial Air™ technology which
generates fast, even drying with great results in less time.
There is no need to rotate the trays. Solid plastic Fruit
Roll Sheets may be placed on the tray surface to dry
semi-liquids, such as applesauce, without stopping air
flow. Flexible Clean-A-Screens®are ideal for easy
removal of sticky fruits (bananas, pineapples, etc.), as
well as drying spices, nuts and herbs. Easy to operate,
easy to clean…perfect for the experienced user as
well as the beginner.
Your Nesco®/American Harvest®dehydrator will provide
both satisfying and incredibly nourishing food anytime…
at home, at school, at work, at play. Be adventurous,
experiment, and then enjoy the “fruits” of your labor!
Recipes &
Instructions
Dehydrator
& jerky maker
Customer Satisfaction is our Goal
1-800-288-4545
www.nesco.com
Table of Contents
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . .3
Dehydrator Use and Care . . . . . . . . . . . . . . . . . . . . . .4
General Drying Guidelines . . . . . . . . . . . . . . . . . . . . . .5
Selecting Foods To Dry . . . . . . . . . . . . . . . . . . . . . . . .5
Drying Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Pretreating Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Drying Fruit Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Selection & Preparation . . . . . . . . . . . . . . . . . . . . . .9
Drying & Storage . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Fruit Roll Recipes . . . . . . . . . . . . . . . . . . . . . . . . . .10
Fruit Drying Guidelines . . . . . . . . . . . . . . . . . . . .11-12
Drying Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Selection & Preparation . . . . . . . . . . . . . . . . . . . . .13
Drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Vegetable Drying Guidelines . . . . . . . . . . . . . . . .15-16
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17-21
Drying Jerky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Selection & Preparation . . . . . . . . . . . . . . . . . . . . .22
Drying & Storage . . . . . . . . . . . . . . . . . . . . . . . . . .22
Jerky Works™ Spice Kit . . . . . . . . . . . . . . . . . . . .23
Storing Your Dried Foods . . . . . . . . . . . . . . . . . . . . .24
Rehydrating Dried Food . . . . . . . . . . . . . . . . . . . . . .25
Drying Crafts . . . . . . . . . . . . . . . . . . . . . . . . . . . .26-30
Warranty and Service Satisfaction . . . . . . . . . . . . . .31
One Year Limited Warranty . . . . . . . . . . . . . . . . . . . .32
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
The Metal Ware Corporation
1700 Monroe Street
P.O. Box 237
Two Rivers, WI 54241-0237
www.nesco.com
1-800-288-4545
Para descargar una version espanola de este manual, visite www.nesco.com/spanish
Pour telecharger une version francaise de ce manuel, visitez www.nesco.com/french
Part Number 300-01450
This product is covered by one or more of the following patents: U.S. 4,190,965; 5,420,393;
5,423,249; Australia D102489; other patents pending. © 2007 The Metal Ware Corp. All Rights
Reserved, including the right of reproduction in whole or part. Printed in the U.S.A.
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Important Safeguards
This product is designed for household use only
When using electrical appliances, basic safety precautions should always
be followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces.
3. To protect against electrical hazards, do not immerse blower or any
part of the dehydrator cord or plug, in water or other liquid.
4. Close supervision is necessary when any appliance is used by or
near children.
5. Unplug from outlet when not in use and before cleaning. Allow
the unit to cool before putting on and 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.
7. The use of accessory attachments, not recommended by the
appliance manufacturer, may cause hazards.
8. Sharp utensils should not be used inside the dehydrator.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces.
10. Do not use outdoors.
11. Do not place on or near a hot gas or electrical burner, or in heated oven.
12. Do not use this appliance for other than its intended use.
SAVE THESE INSTRUCTIONS
NOTE: This appliance has a polarized plug (one blade is wider than the other).
As a safety feature, this plug will fit in a polarized outlet only one way. If the
plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact
a qualified electrician. Do not attempt to defeat this safety feature.
Short Cord Instructions — a short power supply cord is provided to reduce the
risk resulting from becoming entangled in or tripping over a longer cord.
Extension cords may be used if care is exercised in their use. If an extension
cord is used, the marked electrical rating of the cord should be at least as
great as the electrical rating of the appliance. The longer cord should be
arranged so that it will not drape over the table top or counter where it can be
pulled on by children or tripped over unintentionally.
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Dehydrator Use & Care
Before using your dehydrator for the first time, wash the trays and top cover in
warm,soapy water, or in the dishwasher on the top rack (remove before drying
cycle). Caution: Do not put the power unit/blower in water or in the dishwasher.
Wipe with a damp cloth.
• Set base tray on a sturdy countertop or table, away from sinks or any source of water.
• Stack additional trays on base tray. Your dehydrator requires a minimum of 5 trays
to operate properly, the base tray is included as one of your 5 trays. (You may expand
your dehydrator to 7 total trays with the use of Add-A-Tray®accessories)
• Place top cover on top tray, insert blower into trays and rotate to lock in place.
• Plug cord into an electrical outlet, switch power to ON and you’re ready to dehydrate!
Trays and Top Cover
Your dehydrator trays and top cover are easy to clean. Simply soak in warm water with a mild
detergent for several minutes. A soft bristle brush will loosen food particles that resist softening by
soaking. Do not clean with any metal objects or scouring pads, as they tend to damage the surface.
Trays and top cover can be washed on top rack of dishwasher, but remove before drying cycle.
Blower
It is important that the air vents on blower remain clean and unobstructed. UNPLUG BLOWER
BEFORE CLEANING. Use a damp cloth or towel to remove dried food particles from blower.
Do not use scouring pads, abrasive cleaners or sharp utensils. Avoid dripping any liquid into
electrical parts. Do not operate blower alone, or use in any capacity other than the intended
use. DO NOT OPERATE NEAR OR IMMERSE BLOWER IN WATER OR OTHER LIQUID.
Precautions
When drying meat and dairy products, blot frequently with a paper towel to
absorb excess oils.
Follow these safety rules when dehydrating foods:
• Wash hands thoroughly prior to handling food.
• Clean all utensilsand containers witha mild solution of detergent, bleach, andwater before using.
• Make sure all counter surfaces and cutting boards are thoroughly cleaned.
• Keep foods in refrigerator before preparing for drying. Store dried foods in refrigerator or freezer.
• After opening sealed containers of dried food, use food as soon as possible.
• Store unused portions ofdried food, tightlysealed, inrefrigerator to maintainfreshness and quality.
• Do not dehydrate foods that have been prepared with or marinated in alcohol.
• Trays are only intended to be used with your Nesco®/American Harvest®Food Dehydrator.
Do not use in a conventional oven or with any other appliance.
• Do not spray vegetable oil directly onto surface of trays.
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General Drying Guidelines
There are no absolutes and quite a few variables in food dehydration. The only way to
become proficient is to dry, dry, and dry some more! Certain varieties of produce, the
humidity in the air, and even methods of food handling make a difference in the drying time
and quality of dried product.
• Experiment with different thicknesses of produce, pretreatment
versus no pretreatment, and different rehydration methods.
You will determine what works best for your particular needs
and preferences.
• To save nutrients and produce a quality product, it is necessary to
work fast in preparing foods to dry. Once placed in the dehydrator,
foods need to dry continuously for the recommended time. Do not
turn off the dehydrator and leave partially dried foods sitting on the
trays, as they may spoil or develop “off” flavors.
• Spread all foods evenly to dry in single layers. If slices overlap, the
areas that are overlapping will take twice as long to dry.
• Do not add fresh produce to a partially dried batch. It will slow the
rate of drying for both products. It is possible however, to combine
partially dried foods onto fewer trays.
• Many people have more than one Nesco®/American Harvest®dehydrator.
If you have two, it’s easy to combine a load from both dehydrators after
a few hours and start a new batch in your second dehydrator using
the remaining trays.
Selecting Foods To Dry
Select the best quality produce at the peak of ripeness and flavor. Wash carefully to
remove debris, dust and insects. Cut away any bruised or damaged sections.
Labeling
All dehydrated foods should be labeled with the name of the product, date dried and
quantity or weight. Clear labeling allows you to rotate foods to minimize waste
and nutrient loss.
Storage
The storage area should be cool, dry, and as dark as possible. The darker and cooler the
storage area, the longer the dehydrated foods will last with good quality and nutritional
value. For every 18°F (10°C) drop in storage temperature, the shelf life of dehydrated foods
increases three to four times. The ideal storage temperature for dehydrated food is 60°F
(15°C) to below freezing. The ideal storage place is your freezer or refrigerator, particularly
for storing low-acid foods such as meats, fish, and vegetables.
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All fruits dried with skins intact should be packaged and frozen for a minimum of 48 hours to
prevent any possibility of insect infestation. Onions and tomatoes are especially prone to
absorbing moisture from the air and should be packaged immediately after removing
from the dehydrator.
Record Keeping
Recording the following information can be helpful in improving your dehydrating techniques
and determining quantities of food to dry each season.
• Date dried.
• Quantity dried, including weight of produce before and after drying.
• Drying time.
• Packaging: size of containers and packaging materials used.
• Storage temperature.
• Length of storage time before use.
By labeling storage containers with the contents and date dried, you can keep track of
your supply, rotate as needed,and avoid mix-ups.
Note:For best operation, always use at least 4 trays when drying in your dehydrator.
Drying Time
Drying times may vary, depending on the type and amount of food, thickness and evenness
of the slices, percentage of water in the food, humidity, temperature of the air and the altitude.
Drying times may also vary greatly from one area of the country to another and from day-to-day,
depending on the climatic conditions. Record keeping helps you predict future drying times
for specific foods.
Testing For Dryness
Food must be carefully monitored near the end of the dehydration process
to prevent over-drying. Over-dried foods lose quality in texture, nutrition and
taste. To test for dryness, remove a piece of food, allow it to cool, and feel
with your fingers to determine dryness:
• Fruits should be pliable and leathery with no pockets of moisture.
To check if fruit is dry, tear a piece in half and watch for moisture beads
along the tear. If there aren’t any, it is sufficiently dry for long term storage.
• Fruit roll-ups should be leathery with no sticky spots.
• Jerky should be tough but not brittle.
• Dried fish should be tough. If the fish is high in fat, it may appear moist
due to the high oil content.
• Vegetables should be tough or crisp.
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Drying Fruit
Selection
Fruits are ideal to dry because they have a naturally high sugar content. They are high in
acid (and consequently less prone to spoilage and microorganisms), and taste delicious!
Seasonally, fruit can be obtained in bulk from orchards or farms for considerably lower prices
than you may find in the supermarket. Fruits picked at their prime have the highest natural
sugar content and the best nutritional value. For the best quality product, choose only fresh,
ripe, unblemished fruits.
Preparation
Wash fruit thoroughly and remove any imperfections. Remove skins (if desired), stems,
and stones. Halve or slice in 1⁄4" to 1⁄2" circles or slices (a food processor or slicer will
speed slicing and ensure more uniform slices, which will allow fruits to dry at the same rate.)
Some fruits have a natural protective wax coating such as figs, prunes, grapes, blueberries,
cranberries, etc. If you want to dry these fruits whole, dip into boiling water for 1 to 2 minutes
(amount of time needed depends on thickness and toughness of skin) to speed dehydration.
This makes skin more porous by removing the natural wax coating and thereby speeds up
drying time. This process is called checking. Small lines appear on fruit skin allowing moisture
to escape but may be too fine to be visible.
Many fruits can be dried in halves with pits removed. If they are dried with the skins on,
be sure to place skin-side down to prevent fruit juice and pulp from dripping down through
trays. Check frequently near end of drying process and remove pieces as they become dry.
To peel or not to peel is a decision only you can make (if the fruit has been artificially waxed,
it should definitely be peeled to remove wax). The skin has nutritional value, but skins tend
to be very tough when dried and fruits take longer to dry with skin on. Try fruits both ways –
peeled and not peeled – then decide for yourself. Pre-treat if desired and place fruit into
preheated dehydrator to dry.
Should I Pre-Treat?
Pre-treatment isn't necessary for most fruits. The majority of fruits are simply sliced and
dried. However, some fruits tend to oxidize more than others. Oxidation causes browning
of cut food surfaces when fruit is dried. This causes a loss in flavor and vitamins A and C.
Pre-treatment minimizes oxidation, and gives you a superior-quality, better tasting product
with less vitamin loss.
Apples, pears, peaches and apricots are better when pre-treated. They are more appetizing,
have a longer shelf life, and higher nutritional value when pre-treated prior to drying. Place cut
fruits, that tend to brown, in a holding solution of ascorbic acid or pineapple juice to reduce
browning during preparation. Do not keep cut fruit in a holding solution for more than an hour.
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Pre-Treatment
Pre-treatments can vary from soaking in fruit juice, ascorbic acid mixtures, syrup blanching,
steaming, to sulfating. The results of each of these methods also vary. Experiment and decide
for yourself which one you like best.
Use one of the following methods of pretreatment
Natural Pre-Treatment
Fruit juices containing ascorbic acid may be used as a natural pre-treatment to reduce
browning. Although there will still be some loss of color, pineapple, orange, lemon, or lime juice
can be used. Ascorbic acid mixtures, available from your supermarket can also be used. Follow
the directions on the package. Slice fruit directly into juice or ascorbic acid mixture. Soak 5
minutes and place on trays. Fruits can also be dipped in honey or a honey/fruit juice mixture.
Syrup Blanching
Fruit which has been syrup blanched is sweeter because it absorbs some of the sugar from
the blanching solution. It also tends to be stickier, even though it is rinsed prior to drying.
Prepare a sugar syrup by mixing 1 cup sugar, 1 cup white corn syrup, and 2 cups water. Boil
and add prepared fruit. Simmer for 10 minutes over low heat. Remove and allow to stand in
hot syrup 30 to 45 minutes. Drain fruit, rinse lightly with cold water, and place on drying trays.
Sulfating
Soaking fruits in a solution of sodium bisulfite slows oxidation and reduces browning, as well
as the loss of vitamins A and C. Sodium bisulfite may be obtained from wine-making supply
houses. Sulfating isn’t recommended for use if individuals are on restricted sodium diets or
have asthmatic or respiratory conditions. Dissolve 1 tablespoon sodium bisulfite in 1 gallon
water. Soak 5 to 10 minutes. Rinse.
Garnishes
After fruits have been prepared for drying, garnish with spices, gelatin powders or coconut to
give fruits a snappy flavor. Granola, chopped nuts, poppy seeds, sesame seeds, or sunflower
seeds can also be sprinkled on fruits. These adhere best to fresh fruits if the fruits have
first been dipped in a fruit juice or honey. Use your imagination for other dips or sprinkles.
Conditioning
Moisture will tend to equalize throughout a container of dried fruit when left at room
temperature for several days. If some pieces are drier than others, the conditioning process
will allow the moisture to equalize. If any condensation appears on the lid of the container,
fruits are insufficiently dried. Return to the dryer and check periodically for dryness.
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Drying Fruit Rolls
Fruit rolls, also known as fruit leathers, are a favorite snack for young and old alike. They are
a chewy fruit product made from puréed fresh fruit which has been dried and rolled into
snack sized pieces. Fruit rolls are easy to make and cost less than those bought at the store.
Selection
Almost any fruit will make an excellent fruit roll. Most fruits can also be combined with others.
Some fruits, such as apples, are high in pectin and fiber and have an excellent texture when
dried. The combinations are limitless. Use your imagination and have fun! Use fresh fruits in
season. You can also use slightly overripe fruits, irregularly shaped fruits, or slightly bruised
fruits which would be unsuitable for canning or drying.
Some fruits, such as citrus, should be used in combination with other fruits because they
have so much liquid and very little pulp. If you find that a fruit is too runny, combine it with
apple, applesauce or a similar fruit which will give it more substance. When fresh fruits are
not available, canned fruits (either sweetened or un-sweetened) can be used. Simply drain
the liquid, and pour the fruit into the blender. Applesauce can be taken directly from the
container for wonderful fruit rolls. Frozen fruits can also be used, although they tend to
be a bit more runny. Simply thaw and follow directions for using fresh fruits.
Preparation
Wash fruits and cut away any bruised or spoiled portions. Purée fruit in a blender until it is
very smooth. In some blenders with some fruits, you may want to add a little juice or water to
start the blending process. Fruits generally need no added sweetening, but if fruits are under
ripe or particularly tart, you may add light corn syrup or honey. Add 1 or more tablespoons
sweetening for each quart of purée, depending on your preference (sugar added to fruit roll
tends to become brittle during storage).
Garnishes
For added variety, sprinkle different garnishes on fruit rolls before they are dried. Try coconut,
chopped dates, nuts, raisins, granola, poppy seeds, sesame seeds or sunflower seeds. When
these garnishes are used, fruit rolls should always be stored in the refrigerator or freezer.
Drying & Storage
Place a Fruit Roll Sheet on dehydrator tray and wipe lightly with a vegetable oil to prevent
sticking. Purée should be about 1⁄4" to 3⁄8" thick and evenly spread and dried until fruit feels
leather-like and is pliable, approximately 4 to 8 hours. There should be no sticky spots on top
or underneath the fruit. Remove the leather while it is still warm, roll, cut into smaller sized
pieces (if desired) and wrap in plastic wrap. Individually wrapped pieces of fruit roll should be
stored in larger airtight and moisture proof containers.
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