Presto Dehydro 0630302 Instructions Manual

• Dehydratesfruits,
vegetables,herbs,
andspices.

• Makesjerkyandfruit
rolls.

• Digitaltemperature
controlandtimerfor
precisedryingtime
andtemperatures.

• Sixdryingtrays
includedforbig
dryingcapacity.
Expandsupto12
trays*.Traysnestfor
compactstorage.

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Para obtener una copia impresa:

• Descargue en formato PDF en www.GoPresto.com/espanol.

• Envíe un mensaje de correo electrónico a [e-mail].

• Llame al 1-800-877-0441, oprima 2 y deje un mensaje.

*Additional trays sold separately (see page 18).

Dehydro™ digital electric

FoodDehydrator

INSTRUCTIONS

©2014 National Presto Industries, Inc.

Visitusonthewebatwww.GoPresto.com

2

The following important safeguards are recommended by most portable appliance
manufacturers.

IMPORTANT SAFEGUARDS

To reduce the risk of personal injury or property damage, when using electrical appli­ances basic safety precautions should always be followed, including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against electrical shock, do not immerse cord, plug, or the dehy-

drator base 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 to cool before

putting on or taking off parts, and before cleaning the appliance.

6. Do not operate any appliance with a damaged cord or plug or in the event

the appliance malfunctions or has been damaged in any manner. Return the
appliance to the Presto Factory Service Department for examination, repair, or
electrical or mechanical adjustment.

7. The use of accessory attachments not recommended by the appliance manu-

facturer may cause injuries. Use only Presto™ dehydrating trays and accessories
with this dehydrator.

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

9. Do not use outdoors.

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

11. Never use this appliance to dehydrate foods that contain alcohol or have been

marinated in alcohol.

12. Do not use appliance for other than intended use.

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.

Important Cord Information

• This appliance has a polarized plug (one blade is wider than the other). To reduce

the risk of electric shock, this plug is intended to t into a polarized outlet only
one way. If the plug does not t fully into the outlet, reverse the plug. If it still
does not t, contact a qualied electrician. Do not attempt to modify the plug in
any way.

• A short power supply cord (or cord set) 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 properly exercised in their use.

• If an extension cord is used, the marked electrical rating of the extension cord

should be at least as great as the electrical rating of the appliance. The extension
cord should be arranged so that it will not drape over the countertop or tabletop
where it can be pulled on by children or tripped over unintentionally.

• Connect the power supply cord to a 120VAC electrical outlet only.

3

Before First Use

Become familiar with the food dehydrator (Fig. A) and read and follow the instruc­tions carefully. As received, your food dehydrator will be in the storage position.
Remove the dehydrator trays and cover from the base and wash them according to
the “Care and Cleaning” instructions on page 16.

*Additional trays sold separately (see page 18).

See-through cover

Six nestable
drying trays*

Power base

Tray with handles

Tray without handles

Tray with handles

Tray without handles

Digital control panel

Cord storage

Fig. A

For dehydrating, stack trays onto base as shown

Base platform

Place food on smooth surface

Raised ribs should be facing down

Fig. B1

Fig. B2

Tray with handles

Tray without handles

This dehydrator also includes:

2 Nonstick mesh screens

2 Fruit roll sheets

2 Sample packets of spice

and cure for preparing
homemade jerky

Center hub/

center hub screen

4

How To Assemble and Load Trays for Dehydrating

1. Remove trays and cover from unit.

2. Turn power base over and locate cord. Uncoil from base.

3. Set base, right side up, on a dry, level surface. In order to function properly, the

dehydrator must have sufcient airow; therefore, be sure the base and cover
vents are not obstructed at any time. Never place dehydrator on carpet, a towel,
or newspaper.

4. Note that each tray has a smooth surface on one side and raised ribs on the

reverse side. Food goes on the smooth side (see Fig. B1, page 3). The raised ribs
should always be facing down (see Fig. B2, page 3).

5. Select a tray with handles. Set the tray on the counter so the words “THIS SIDE

UP”, which are molded onto the handles, are facing up. Begin loading tray with a
single layer of food.

6. Place loaded tray onto power base. The rst tray placed onto the power base

MUST have handles (see Fig. A, page 3).

7. Select a tray without handles. Load food onto smooth surface and stack tray

without handles onto tray with handles.

8. Continue lling and stacking trays, alternating trays with handles and without

handles (see Fig. A, page 3).

9. Place clear cover over stacked trays. Position cover so that the words on the

cover handles “THIS SIDE UP” are facing up.

10. Plug cord into a 120VAC electrical outlet only and begin dehydrating. See pages

7 through 16 for dehydrating information for specic foods.

How to Use the Digital Control

The digital control (Fig. C) allows for easy adjustment of dehydration temperature.
In addition, it will automatically shut off the dehydrator when the selected time has
elapsed.

To Adjust Temperature

1. Press the TIME/TEMP button and the tem-

perature in the display window will begin
to ash (if the time ashes, press the TIME/
TEMP button again).

2. Press the + or – buttons to select the desired

temperature. To change the temperature
rapidly, hold down the + or – buttons. The temperature range for this dehydrator
is 90° to 165°F (32° to 74°C).

NOTE: To convert from Fahrenheit to Celsius, hold down the TIME/TEMP button.

To Set Timer (30 minutes to 48 hours)

1. Press the TIME/TEMP button and 00:00 will begin to ash (if the temperature

ashes, press the TIME/TEMP button again).

NOTE: If – –:– – appears, the unit is in the Count Up mode. Hold down the

START/STOP button to reset to 00:00.

Temperature

display

Timer

display

Fig. C

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2. Press the + or – buttons until the desired time is displayed. If you hold down the

+ or – buttons, the time will change rapidly. To reset the time to 00:00, hold down
the START/STOP button.

3. Once you have the desired time and temperature set, press the START/STOP but-

ton to turn the dehydrator on. At any time, you can adjust the time or temperature
by using the TIME/TEMP, +, and – buttons. You can stop the dehydrator at any
time by pressing the START/STOP button.

4. The dehydrator will automatically shut off after the set time has expired, and the

green indicator light will ash. When this occurs, check the food for dryness. If
dehydration is complete, remove food from dehydrator. If additional drying time
is needed, follow the preceding steps 1 through 3 to continue dehydrating.

To Use Count-Up Timer (up to 48 hours)

1. If START/STOP is pressed with 00:00 showing on the timer display, the dehydra-

tor will turn on and the unit will begin counting up in seconds for the rst minute.
After 59 seconds, the time is displayed in hours and minutes (HH:MM).

2. At any time, the temperature can be adjusted using the + or – buttons.

NOTE: The time is not adjustable when the timer is counting up.

3. At any time, you can stop the dehydrator by pressing the START/STOP button.

To reset the time to 00:00, hold down the START/STOP button.

4. The unit will automatically shut down after 48 hours.

How to Use the Nonstick Mesh Screens

The exible mesh screens t into the dehydrator trays to keep foods that get very
small when dried, such as herbs, berries, and carrots, from falling through the tray
grates. The screens may also be used when drying foods that stick to the grates, such
as bananas and tomatoes.

Position the mesh screen on the dehydrator tray. Then place the food you want to
dry on the mesh screen. Once the food is dehydrated, lift the mesh screen out of the
tray, using the cutouts on the side of the screen. Remove food. Bending the screen is
helpful for removing foods that have a tendency to stick.

How to Use the Fruit Roll Sheets

A fruit roll sheet should be used when making fruit rolls and strips from fresh,
frozen, or canned fruit. Refer to pages 8 and 9 for instructions on making fruit rolls.

General Dehydrating Information

CAUTION! To prevent damage to your dehydrator, do not pour liquids, including
marinades and sauces, over the center hub opening or onto any portion of the
drying trays. If you wish to dry liquids, such as spaghetti sauce or fruit purées, a
fruit roll sheet must be used.

Wash hands thoroughly prior to preparing food for dehydrating. Likewise,
thoroughly clean all utensils, cutting boards, and counters that will be used for
preparing food. Wash foods before preparing them for dehydrating.

6

• When selecting food for drying, choose those that are at peak eating quality. Avoid

overripe* or immature fruits and vegetables. Remove any parts of the food that are
bruised or blemished.

• For even drying, cut food into uniform sizes, shapes, and thicknesses. Use a

Presto® SaladShooter® slicer/shredder, food processor, or mandoline to aid in

cutting uniform slices.

• Drying times are highly variable depending on the type and amount of food, thick-

ness, evenness of food pieces, humidity, air temperature, personal preference, and
even the age of the plant at the time of harvesting. That is why throughout the book
you will notice there is a range of average drying times. In some cases you may
find you may need to, or prefer to, dry your foods for shorter or longer periods
than those listed. For best results, begin checking your food at the beginning of
the range listed in the instructions. You should then gauge how often you should
recheck the food based on how the drying is progressing. With some foods, such as
herbs, that may mean every 10 minutes, and with other foods, such as fruits, that
may mean every 1 to 2 hours.

• Dehydration prevents microbial growth, however, chemical reactions caused

by enzymes in fruits and vegetables can occur unless the product is pretreated
before drying. Pretreatment will prevent or minimize undesirable color and
texture changes during drying and storage. See specific sections for recommended
pretreatment.

• Place foods in a single layer on the trays. Do not allow food to touch or overlap.

• When drying strong-smelling foods, such as onions and garlic, be aware that there

will be a strong odor during the drying process. That odor may linger after drying
has been completed.

• Individual pieces of food may not all dry at the same time. Foods that are appro-

priately dried should be removed before those that still require additional drying.
Always check all of the trays for foods that are appropriately dried. Allow
dried pieces to cool and then place in a covered container.

• If one tray of food is finished before the others, remove the dried food and return

the empty tray to the unit rather than rearranging the trays.

• Do not add fresh fruits and vegetables to a partially dried load. This will add mois-

ture and increase the drying time.

• Allow for continuous drying. Do not unplug dehydrator in the middle of the drying

cycle and resume drying at a later time as this may result in poor quality and/or
unsafe food.

Packaging and Storage

• Dried foods need to be properly packaged to prevent reabsorption of moisture and

microbial deterioration. Pack food in clean, dry, airtight containers. Glass jars or
freezer containers with tight-fitting lids are good for storage. Resealable plastic
freezer bags are also acceptable.

*Slightly overripe fruits are acceptable for making fruit rolls.

7

*Mrs. Wages is a registered trademark of Kent Precision Foods Group, Inc. Presto is not afliated with Kent
Precision Foods Group, Inc.

• Store packaged dried food in a dry, cool location away from light. Higher tempera-

tures and exposure to light will shorten the storage time and result in loss of quality
and nutrients. Most dried fruit, when properly packaged and stored, will be good
for 1 year at 60°F or 6 months at 80°F. Fruit leather/rolls should keep for up to
1 month at room temperature. Vegetables have about half the storage life as fruit. If
food is to be kept longer, then store it in a freezer.

• Package vegetables and fruits in separate storage containers to avoid flavor

transfer.

How to Dehydrate Fruit and Fruit Rolls

Dried fruits and fruit rolls (or leathers) are nutritious and portable snacks. Drying
fruit intensies the natural sweetness of the fruit because the moisture is removed.

Fruit

Selection and Preparation

Select fruits that are at the peak of ripeness. Wash fruits to remove dirt and debris.
There are many options when it comes to drying fruit and personal preference should
be your guide. Fruits can be sliced, halved, or if small left whole; peeled or unpeeled;
pretreated or left untreated. Fruits that are sliced thin and peeled will dry the fastest.
Fruits left whole will require the most drying time.

Slice fruit uniformly and in pieces about ¼ inch thick. Fruits that are left whole, such
as blueberries, cranberries, and grapes, should be dipped in boiling water for 30 to 60
seconds and then plunged in ice water to crack the skin. This procedure will reduce
the drying time.

Pretreatment

Many fruits will darken quickly once they are peeled and/or cut and will continue to
darken even after the fruit is dried. This is due to the exposure of the natural enzymes
in some fruits to air. There are several pretreatment options to prevent this discol­oration. Pretreatment is not necessary but is recommended to prevent discoloration.
Some people may detect a slight avor change with pretreated fruit. See the Fruit
Drying Guide on page 10 to determine which fruits will benet from pretreatment.
You may want to try the different options and see which you prefer:

Ascorbic acid (Vitamin C)—Ascorbic acid, available in tablet or powdered
form, is available at drugstores. Mix 2½ tablespoons of powdered ascorbic acid
in 1 quart cold water. Vitamin C tablets (six 500 mg tablets equal 1 teaspoon
ascorbic acid) should be crushed before mixing with water. Place cut fruit, such
as bananas, peaches, apples, or pears, in mixture and soak for 10 minutes. Re­move fruit and drain well before placing on drying trays.

Ascorbic acid mixtures—These commercially available products, such as Mrs.
Wages Fresh Fruit Preserver*, are a combination of ascorbic acid and sugar and
are commonly used for fresh fruits and for canning and freezing. Follow the
manufacturers’ directions for use of these mixtures.

8

Lemon juice—Mix equal parts lemon juice and cold water. Place cut fruit in
solution and soak for 10 minutes. Remove fruit and drain well before placing on
drying trays.

Place pieces of fruit on dehydrator trays in a single layer, close together but not
touching or overlapping. Refer to the Fruit Drying Guide on page 10 for suggested
preparation, pretreatment, and drying times. Dry fruit at 135°F or 57°C.

Determining Dryness

Refer to the Fruit Drying Guide on page 10 and begin checking the fruit at the
beginning of the average drying time range. Remove a few pieces of fruit from each
dehydrator tray and allow to cool to room temperature. Fruits are acceptably dry
when they are soft and pliable, but not sticky. Fruit folded in half should not stick
together. Apple and banana slices can be dried until crisp, if desired. If fruits seem
to have a lot of moisture remaining, recheck every 1 to 2 hours. If fruits appear to be
almost done, check again in 30 minutes. Always check fruits from each tray.

Conditioning

After drying, allow fruit to cool for 30 minutes to 1 hour before packaging. Dried
fruits may have uneven amounts of moisture remaining because of differences in the
size of various pieces. Although fruit appears to be dry, there may still be moisture
remaining in some of the individual pieces. Conditioning is a procedure that can
be used to more evenly distribute moisture, which will reduce the chances of mold
growth. It allows you to determine if you’ve removed enough moisture before you
put it into storage. To condition, place the pieces of fruit loosely in a clean plastic or
glass container and seal and let stand for 1 week. This will allow drier pieces of fruit
to absorb excess moisture that may be present in other pieces. Daily shake the jar to
separate the pieces and look for condensation. If condensation develops, remove the
fruit and dehydrate for additional time. After conditioning, follow “Packaging and
Storage” information on pages 6 and 7.

Uses

Dried fruits make great snacks. They can also be added to trail mixes, cereals, muf­ns, breads, and other baked products. Dried fruit can be used as is or softened prior
to use. To soften dried fruit, submerge in boiling water and soak for 5 minutes or
place fruit in a steaming basket over a pot of boiling water and steam for 5 minutes
or until fruit is plumped.

Fruit Rolls (Leather)

Fruit rolls (or fruit leather) are made by drying a thin layer of puréed fruit on a at
surface. Once dried, the fruit layer is pulled from the surface and rolled. The term
leather derives from the leather-like texture of the puréed fruit once it is dried.

Almost any fruit or combination of fruit can be puréed and dried for fruit leather. The
quality of the fruit leather depends on whether the fruit has a low or high amount of
the naturally occurring starch called pectin. Fruits that have a high amount of pectin
will make leathers that bond together in a solid sheet and easily peel, while fruits that
have little pectin will ake and crack rather than peel. When making leather with

9

fruits low in pectin, add another fruit that is high in pectin to improve the texture of
the leather. Fruits naturally high in pectin are apples, apricots, blueberries, cranber­ries, gs, grapes, peaches, pears, pineapples, and plums. Fruits low in pectin include
cherries, citrus fruits, raspberries, and strawberries. When using a low pectin fruit
with a high pectin fruit, use equal parts of each to produce the best results.

Preparation

Use a Presto™ Fruit Roll Sheet to prepare fruit rolls. Apply a thin layer of vegetable
oil or no-stick cooking spray to the fruit roll sheet. CAUTION! If using cooking
spray, be sure to spray away from the dehydrator base.

Use about 1½ cups of puréed fruit for each fruit roll sheet.

Select ripe or slightly overripe fruit and remove any bruised areas. Wash fruits and
remove peel, seeds, and stems. Cut fruit into chunks and using a food processor or
blender, purée until smooth (applesauce consistency). To get the puréeing process
started, you may need to add approximately 1 tablespoon of fruit juice or water.

If desired, fruit can be pretreated to preserve its natural color. Add 1½ teaspoons of
lemon juice to each 1½ cups puréed fruit. See the Fruit Drying Guide on page 10 to
determine which fruits will benet from pretreatment.

The natural sweetness of fruit is intensied with drying. However, if your preference
is for a sweeter fruit roll, you can add honey, maple syrup, corn syrup, or sugar to the
puréed fruit, if desired. Try different amounts of sweeteners, starting with 1 table­spoon for each 1½ cups of fruit purée, to nd your preference. Fruit with sweeteners
added will take longer to dry than fruit that is not sweetened.

Canned fruit can also be used to easily make fruit leather. Drain juice from fruit,
saving juice for later use. Place fruit in food processor or blender and purée until
smooth. Applesauce can be used directly from the container.

For frozen fruit, thaw and purée until smooth.

Pour puréed fruit on lightly oiled fruit roll sheet and spread with a spatula to form a
uniform layer about ¼ inch thick. Place fruit roll sheet on dehydrator tray, set tem­perature to 135°F or 57°C, and begin drying. Average drying time for all fruit rolls is
4 to 7 hours.

Determining Dryness

Acceptably dried fruit leather will be slightly tacky to the touch, but will not indent
when touched in the center. Begin checking the fruit roll after 4 hours of drying. If
drying more than one fruit roll, be sure to check all of the trays. If additional drying
time is needed, recheck every 30 minutes.

While slightly warm, starting from the outer edge, carefully peel the fruit roll from
the sheet. Loosely roll in plastic wrap or waxed paper and follow “Packaging and
Storage” information on pages 6 and 7. For immediate enjoyment, cut in strips or roll
and cut into serving pieces.

NOTE: Remove fruit rolls from sheets prior to cutting them.

10

Fruit Preparation Pretreatment

Average

Drying Time

Apples Peel, if desired, core, and cut in rings

or slices, ⅛˝ to ¼˝ thick.

Ascorbic acid, ascorbic
acid mixture, or lemon

juice.

4–9 hours

Apricots Cut in half, remove pit, and cut in

quarters or ¼˝ thick slices.

(See apples) 8–16 hours

Bananas Peel and cut into ¼˝ thick slices. (See apples) 6–8 hours

Blueberries Remove stems. Dip in boiling water

for 30 to 60 seconds and then plunge
in ice water to crack the skin.

None 9–17 hours

Cherries Remove stems and pit. Cut in half,

chop, or leave whole.

None 15–23 hours

Cranberries Remove stems. Dip in boiling water

for 30 to 60 seconds and then plunge
in ice water to crack the skin.

None 10–18 hours

Figs Remove stems. Small gs can be

left whole. Otherwise, cut in half. Dip
whole gs in boiling water for 30 to 60
seconds and then plunge in ice water
to crack the skin.

None 8–15 hours

Grapes Leave whole or cut in half. Dip whole

grapes in boiling water for 30 to 60
seconds and then plunge in ice water
to crack the skin.

None 13–21 hours

Kiwi Peel and cut into ¼˝ to ⅜˝ thick

slices.

None 4–6 hours

Nectarines Cut in half and remove pit. May also

quarter or slice ¼˝ thick.

(See apples) 6–10 hours (slices)

36–48 hours (halves

or quarters)

Peaches Peel if desired. Cut in half and

remove pit. May also quarter or slice
¼˝ thick.

(See apples) 6–10 hours (slices)

36–48 hours (halves

or quarters)

Pears Peel, core, and slice ¼˝ thick. (See apples) 7–13 hours

Pineapple Peel, core, and slice ¼˝ thick. None 5–12 hours

Plums/Prunes Halve or quarter and remove pit. None 8–15 hours

Rhubarb Trim and discard leaves. Cut stalk

into ¼˝ slices.

None 6–9 hours

Strawberries Remove the leafy crown. Halve or

slice ¼˝ thick.

None 6–12 hours

FRUIT DRYING GUIDE

Dry fruit at 135°F or 57°C.

Drying times are highly variable depending on the type and amount of food, thickness,
evenness of food pieces, humidity, air temperature, personal preference, and even the age
of the plant at the time of harvesting.

11

Drying Vegetables

Dry vegetables at 125°F or 52°C. Vegetables dry much faster than fruits. At the end
of the drying period moisture loss is rapid. As a result, vegetables need to be checked
often towards the end of the drying time to prevent overdrying. Food turns brown
when it is overdried.

When drying smaller vegetables, such as peas or carrots, it is recommended that you
place them on a mesh screen on the tray. A mesh screen will help prevent smaller
foods from falling through the grates in the tray as they dehydrate. See information
on page 5, “How to Use the Nonstick Mesh Screens”.

Selection and Preparation

Wash vegetables to remove dirt and debris. Trim vegetables to remove brous or
woody portions or bruised and decayed areas, peel, and slice using the preparation
information found on the Vegetable Drying Guide on page 12. Slice or cut vegetables
into pieces that are uniform in size. See page 12 for pretreatment information about
specic vegetables.

Pretreatment

The process of blanching involves subjecting vegetables to a high enough tempera­ture to deactivate the enzymes. Blanching is necessary to stop the naturally occurring
enzymes from causing loss of color and avor during drying and storage. Blanching
also relaxes the tissue walls so moisture can more readily escape during drying and
enter during rehydrating. Blanching can be done in water or steam. Water blanching
causes a greater loss of nutrients but is faster than steam blanching and achieves a
more even heat penetration.

Steam blanching—Fill a deep pot with water and bring to a boil. Place vegetables
loosely in a basket or colander that will allow steam to freely circulate around the
vegetables. Do not ll basket or colander with more than a 2½-inch layer of veg­etables. Position the basket or colander in the pot, making sure it does not contact
the boiling water. Cover with a close tting lid. Steam for the time indicated in the
Vegetable Drying Guide on page 12.

Water blanching—Fill a large pot ⅔ full with water. Cover and bring to a boil.
Place vegetables loosely in a basket or colander and submerge in the boiling water.
Cover and blanch for the time indicated in the Vegetable Drying Guide. Water
should return to a boil in less than 1 minute. If not, too many vegetables were
added to the basket; reduce the amount of vegetables added for the next batch.
Water blanch for the time indicated in the Vegetable Drying Guide on page 12.

Immediately after steam or water blanching, dip the vegetables in cold water to
quickly cool them. Drain the vegetables and arrange them in a single layer on the
dehydrator trays. Refer to the Vegetable Drying Guide on page 12 for drying times.

Determining Dryness

Refer to the Vegetable Drying Guide on page 12 and begin checking the vegetables
at the beginning of the average drying time range. Remove a few pieces of
vegetables from each dehydrator tray and allow to cool to room temperature. Test

12

for dryness by breaking the pieces in half. Most vegetables will be crisp when
appropriately dried and will break easily. If vegetables do not break easily, additional
drying time is needed. If vegetables seem to have a lot of moisture remaining,
recheck every 1 to 2 hours. If vegetables appear to be almost done, check again in 30
minutes. Always check vegetables from each tray.

Follow “Packaging and Storage” information on pages 6 and 7.

VEGETABLE DRYING GUIDE

Dry vegetables at 125°F or 52°C.

Drying times are highly variable depending on the type and amount of food, thickness,
evenness of food pieces, humidity, air temperature, personal preference, and even the age
of the plant at the time of harvesting.

Vegetable Preparation

Pretreatment

water blanching or

steam blanching

Average Drying

Time

Asparagus Cut into 1˝ pieces. water 3½–4½ minutes

steam 4–5 minutes

6–8 hours

Beans,

green/wax

Remove ends and strings. Cut into
1˝ pieces.

water 2 minutes

steam 2–2½ minutes

6–11 hours

Beets Cook until tender. Cool and peel.

Cut into shoestring strips ⅛˝ thick.

None—Already cooked 4–7 hours

Broccoli Cut into serving pieces. water 2 minutes

steam 3–3½ minutes

4–7 hours

Carrots Peel and cut off ends. Cut into ⅛˝

to ¼˝ slices.

water 3 minutes

steam 3–3½ minutes

4–10 hours

Cauliower Cut into serving pieces. water 3–4 minutes

steam 4–5 minutes

5–8 hours

Celery Trim ends. Cut into ¼˝ slices. water 2 minutes

steam 2 minutes

2–4 hours

Corn, cut Husk and remove silk. Blanch and

cut corn from cob.

water 1½ minutes

steam 2–2½ minutes

6–10 hours

Mushrooms Wash and slice ⅜˝ thick. None 2–6 hours

Onions Remove outer skin. Cut off top and

root ends. Cut into ¼˝ slices.

None 3–7 hours

Peas Shell. water 2 minutes

steam 3 minutes

5–9 hours

Peppers and
pimientos

Remove stem, core, and inner
partitions. Cut into ¼˝ strips.

None 5–10 hours

Potatoes Peel and cut into ¼˝ slices. water 5–6 minutes

steam 6–8 minutes

4–8 hours

Summer

squash and
zucchini

Trim ends. Cut into ¼˝ slices. water 1½ minutes

steam 2½–3 minutes

4–6 hours

Tomatoes Peel, if desired. Cut into sections

¾˝ wide.

None 6–11 hours

13

Uses

Dried vegetables have a unique avor and texture and are best used as ingredients for
soups, stews, casseroles, and sauces rather than stand-alone side dishes. When using
in soups, dried vegetables can be added without soaking. Dried vegetables used for
other purposes need to be soaked before cooking. To soak, start with 1½ to 2 cups of
boiling water for every 1 cup of dried vegetables. Soak for 1 to 2 hours or until vege­tables have returned to nearly the same size they were before dehydrating. Additional
water should be added as needed during the soaking process. After soaking, simmer
the vegetables in the soaking water until tender, allowing excess water to evaporate.

Drying Herbs

Drying fresh herbs allows you to have a ready supply of economical herbs that are
available to use all through the year. To retain the best avor of your herbs, it is
recommended that you dry them at the lowest temperature setting, 95°F or 35°C.

Selection and Preparation

Pick herbs for drying just before the owers rst open. These herbs will be the most
avorful. The best time to pick herbs is in the early morning just after the dew has
evaporated. Rinse leaves and stems in cool water to remove any dust or insects and
then gently shake to remove excess water. Remove dead and bruised leaves or stems.
Large leafed herbs, such as basil, sage, and mint, should be removed from their
stems for faster drying. Smaller leafed herbs can be left on their stem and removed
after drying. Placing the herbs on a mesh screen will help prevent them from falling
through the grates in the tray as they dehydrate.

Determining Dryness

Herbs are acceptably dry when they are crispy and crumble easily. Refer to the Herb
Drying Guide on page 14 and begin checking the herbs at the beginning of the aver­age drying time range. Remove a few herbs from each dehydrator tray and allow to
cool to room temperature. If the herbs do not crumble easily, recheck every hour.

Packaging and Storage

Dried leaves are best stored whole and then crumbled when needed. Follow
“Packaging and Storage” information on pages 6 and 7.

Uses

Most dried herbs are 3 to 4 times stronger than the fresh herbs, therefore when using
dried herbs in a recipe that calls for fresh herbs, use ¼ to ⅓ of the amount called for
in the recipe.

14

**Venison or wild game meat that has been contaminated with entrails should not be used for making jerky.

Drying Jerky

Homemade jerky is a avorful dried meat product that is especially popular with
outdoor sports enthusiasts because it is light and easy to transport. Jerky can be made
from almost any lean meat, including beef, pork, or venison**.

Whenever handling meat, basic food safety precautions need to be observed:

• Wash hands thoroughly before and after handling raw meat.

• Keep meat refrigerated or frozen until ready to use.

• Raw meat and its juice should be kept away from other foods. Wash cutting
boards, utensils, counters, etc. with hot, soapy water after contact with raw meat.
After washing, sanitize with a solution of 1 tablespoon chlorine bleach per gallon
of water. Allow surface to air dry.

• Marinate meat under refrigeration. Discard marinade after meat is removed.

• Keep raw meat and dried jerky separate.

CAUTION! The United States Department of Agriculture recommends that meat
be precooked prior to dehydrating or cooked after dehydrating to reduce the risk of
foodborne illness.

Preparing Jerky from Meat Strips

Select lean meats such as beef and venison sirloin, rump, and round cuts and pork
loin and ham cuts. Trim meat of visible fat, connective tissue, and gristle. Freeze
meat until rm, but not solid, to make slicing easier. Slice meat into strips that are
¼ inch thick, 1 inch wide, and 5 to 6 inches long. Slice meat across the grain for a
more tender jerky or with the grain for a chewier jerky.

Flavor the meat slices by marinating in Presto™ Jerky Seasoning, your own favorite
marinade, a commercial marinade, or use the marinade recipe on page 16. To use the

Herb

Average

Drying Time

Basil leaves* 10–15 hours

Bay leaves 5–7 hours

Chives 9–15 hours

Cilantro leaves 6–8 hours

Dill leaves 3–5 hours

Fennel 3–5 hours

Marjoram leaves 9–12 hours

Herb

Average

Drying Time

Mint leaves 9–14 hours

Oregano leaves 9–12 hours

Parsley leaves 6–8 hours

Rosemary leaves 8–12 hours

Sage leaves 12–16 hours

Tarragon leaves 5–7 hours

Thyme leaves 4–6 hours

HERB DRYING GUIDE

Dry herbs at 95°F or 35°C.

*Break veins to speed drying.

15

Presto™ Jerky Seasoning, mix one packet of spice and one packet of cure with ¼ cup

of water.

Place marinade and meat strips in a resealable plastic storage bag. Seal bag and
shake to thoroughly coat the meat strips. Refrigerate for 8 to 12 hours. Turn bag
often to evenly coat the meat strips.

Refer to the CAUTION! note on page 14 about cooking the meat before or after
dehydrating. For a more desirable texture, cook meat after dehydration. Meat that
is precooked prior to dehydrating will have shorter drying times; however, the end
product will have a dry, crumbly texture. If cooking the meat before dehydrating is
preferred, follow the instructions below:

Cooking meat before dehydrating—After marinating meat strips, place meat
strips and liquid marinade into a shallow pan. If no liquid remains, add enough
water to cover meat strips. Bring liquid to a boil and boil for 5 minutes.

Remove meat strips from marinade, place in a colander to drain off excess liquid,
and then position strips on dehydrator trays. Position strips on dehydrator trays close
together, but not overlapping. CAUTION! Pouring liquid or marinade over jerky
when positioned on the drying racks can damage the dehydrator.

Dry jerky at 160°F or 71°C for 4 to 8 hours. See “Determining Dryness” information
below.

If you did not cook the meat prior to dehydrating, cook it after, following the
instructions below:

Cooking meat after dehydrating—Preheat oven until the internal temperature
is 275°F. (For an accurate temperature reading, check with an oven thermo­meter.) Remove jerky strips from dehydrator trays and place on a baking sheet
close together, but not touching. Heat jerky in preheated oven for 10 minutes
(jerky strips should be sizzling when removed from the oven). Remove jerky
from baking sheet and cool to room temperature.

Preparing Jerky from Ground Meat

Use one packet of Presto™ Jerky Seasoning Mix and combine entire contents of one
packet each of jerky spice and cure with 1 pound ground meat that is about 93%
lean. Mix until meat and seasoning are blended.

Place the ground meat mixture in a Presto™ Jerky Gun* or a cookie press and extrude
meat directly onto dehydrator trays, making sure that the meat does not touch or
overlap. Dry jerky at 160°F or 71°C for 4 to 8 hours. See “Determining Dryness”
information below.

Cook the meat after dehydrating, following the instructions above.

Determining Dryness

Begin checking jerky after about 4 hours and every 30 minutes thereafter. Drying time
will depend on a variety of factors. These factors include the type of meat, the amount
of fat in the meat, and whether or not you precooked the meat before dehydrating. In
addition, times will vary depending on size/thickness of the pieces and how full the
trays are. Jerky that is acceptably dry will crack when bent but will not break.

*Presto™ Jerky Gun sold separately (see page 18).

16

Packaging and Storage

After cooling, pat jerky with paper toweling to remove any fat droplets which may
form on the jerky. Follow “Packaging and Storage” information on pages 6 and 7.
Jerky can be stored 1 to 2 months at room temperature. However, to maintain the
best avor and quality, store in the refrigerator or freezer.

Jerky Marinade†

1½–2 pounds of lean meat
¼ cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon hickory smoke-avored salt
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon black pepper

Combine all ingredients in a small bowl and follow “Preparing Jerky from Meat
Strips” instructions beginning on page 14.

Care and Cleaning

1. Remove plug from wall outlet before cleaning.

2. Wash the dehydrator trays and cover in warm water and a mild detergent or wash
in a dishwasher.

The fruit roll trays and the mesh screens should be washed in warm, sudsy water.

Do NOT wash these parts in a dishwasher.

If necessary, a soft brush may be used to loosen dried on food particles. Do not

use steel wool scouring pads or abrasive cleaners on any of the dehydrator parts.

3. Wipe the dehydrator base with a soft, damp cloth. DO NOT IMMERSE THE
DEHYDRATOR BASE IN WATER OR OTHER LIQUID.

The screen which covers the center hub on the dehydrator platform lifts off for

cleaning, if needed. Wash in warm water, dry thoroughly, reposition over hub,
and snap in place.

Storing the Dehydrator

Before stacking the trays onto the base for storage, turn the base upside down and
wrap the cord around the center hub, securing the cord under the clips.

For compact storage, stack the trays onto the base so all of the trays with handles are
upside down (raised ribs facing up) and all of the trays without handles are smooth
side up. Once all of the trays are stacked onto the base, turn the cover upside down
and place on top of the trays.

†Jerky Marinade recipe provided by “So Easy To Preserve”, 5th ed., 2006 Bulletin 989, Cooperative Extension
Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress, Ph.D. and Judy A. Harrison, Ph.D.,
Extension Foods Specialists.

17

Consumer Service Information

If you have any questions regarding the operation of your PRESTO® appliance or
need parts for your appliance, contact us by any of these methods:

• Call 1-800-877-0441 weekdays 8:00 AM to 4:00 PM (Central Time)

• Email us through our website at www.GoPresto.com/contact

• Write: National Presto Industries, Inc.
Consumer Service Department
3925 North Hastings Way, Eau Claire, WI 54703-3703

When contacting the Consumer Service Department, please indicate the model
number and the series code for the dehydrator. These numbers can be found on the
bottom of the unit.

Please record this information:

Model Number _____________ Series Code _________ Date Purchased ________

Inquiries will be answered promptly by telephone, email, or letter. When emailing or
writing, please include a phone number and a time when you can be reached during
weekdays if possible.

The Presto Factory Service Department is equipped to service PRESTO® appliances
and supply genuine PRESTO® parts. Genuine PRESTO® replacement parts are
manufactured to the same exacting quality standards as PRESTO® appliances and
are engineered specically to function properly with its appliances. Presto can only
guarantee the quality and performance of genuine PRESTO® parts. “Look-alikes”
might not be of the same quality or function in the same manner. To ensure that you
are buying genuine PRESTO® replacement parts, look for the PRESTO® trademark.

Canton Sales and Storage Company

Presto Factory Service Department

555 Matthews Dr.

Canton, MS 39046-3251

(Applies Only in the United States and Canada)

is quality PRESTO® appliance is designed and built to provide many years of satisfactory performance
under normal household use. Presto pledges to the original owner that should there be any defects in
material or workmanship during the rst year aer purchase, we will repair or replace it at our option.
Our pledge does not apply to damage caused by shipping. Outside the United States and Canada, this

limited warranty does not apply.

To obtain service under the warranty, please call our Consumer Service Department at 1-800-877-0441.
If unable to resolve the problem, you will be instructed to send your PRESTO® appliance to the Presto
Factory Service Department for a quality inspection; shipping costs will be your responsibility. When
returning an appliance, please include your name, address, phone number, and the date you purchased
the appliance as well as a description of the problem you are encountering with the appliance.

We want you to obtain maximum enjoyment from using this PRESTO® appliance and ask that you
read and follow the instructions enclosed. Failure to follow instructions, damage caused by improper
replacement parts, abuse, misuse, or neglect will void this pledge. is warranty gives you specic legal
rights, and you may also have other rights which vary from state to state. is is Presto’s personal pledge
to you and is being made in place of all other express warranties.

NATIONAL PRESTO INDUSTRIES, INC.

Eau Claire, WI 54703-3703

PRESTO® Limited Warranty

18

Get the most from your Presto® Food Dehydrator with these
handy accessories...

Presto

™

Jerky Gun and Seasoning Kit

including spice and cure (Part 08631)

Make delicious homemade jerky from beef,
venison, or other meats. Kit includes a jerky
gun with three interchangeable nozzles plus
ve packets of Classic avor jerky spice and
cure.

Presto

™

Add-on Nesting Dehydrator Trays

(Part 06306)

Expand the capacity of your Presto® Dehydro™
Dehydrator. Trays are designed to nest inside each
other when not in use to save storage space. Sold in
sets of two.

Model 06301 is designed to work with up to twelve trays.

Need additional accessories...

Presto

™

Fruit Roll Sheets (Part 06308)

Sold in sets of two.

Presto

™

Nonstick Mesh Screens (Part 06307)

Sold in sets of two.

Presto

™

Jerky Seasoning Kits including spice and cure

Classic Flavor (Part 08635)

Includes 6 packets of Classic jerky spice and cure.

Variety Flavor (Part 08636)

Includes 2 packets each of Classic, Teriyaki, and Hot & Spicy jerky spice and cure.

These dehydrator accessories should be available wherever Presto® Dehydro™
Dehydrators are sold; however, if you would like to order them directly from
Presto, see the information below.

How To Order...

Complete the order form on the back of the book and mail it to the address
shown, or call toll-free 1-800-995-9960** (weekdays between 8:00 AM and
4:00 PM Central Time). Please have your credit card number and expiration

date ready.

**Payment options on telephone orders limited to credit card only. Form 76-031B

Part 08631

Part 06306

19

Perfect companions for your Presto® Food Dehydrator...

Presto® SaladShooter®
electric slicer/shredder (Part 02910)

The quick and easy way to evenly slice fruits and
vegetables for drying. Includes interchangeable
slicing and shredding cones.

Presto® Professional SaladShooter®
electric slicer/shredder (Part 02970)

Same great features as the original SaladShooter®, but
with added power and capacity.

Includes three interchangeable processing cones for
making thick and thin slices, and ripple cuts, plus a
shredding cone. Also includes a handy funnel guide
for directing ingredients right where they’re needed.

Part 02910

Part 02970

2014

✂ Clip and mail

Clip and mail to: Presto™ Dehydrator Accessories
P.O. Box 1212
Eau Claire, WI 54702-1212

Please send me the following:

Qty. Item Cost
_______ Package of 2 Fruit Roll Sheets

Part No. 06308 @ $6.99* each package ......................... $ ________

_______ Package of 2 Nonstick Mesh Screens

Part No. 06307 @ $6.99* each package ......................... $ ________

_______ Package of 2 Dehydrator Trays

Part No. 06306 @ $16.99* each package . . . . . . . . . . . . . . . . . . . . . . . . $ ________

_______ Jerky Gun and Seasoning Kit (includes jerky gun with 3 interchangeable

nozzles and 5 packets of Classic jerky spice and cure)

Part No. 08631 @ $19.99* each package . . . . . . . . . . . . . . . . . . . . . . . . $ ________

_______ Classic Flavor Jerky Seasoning Kit (includes 6 packets of spice and cure)

Part No. 08635 @ $8.99* each kit............................... $ ________

_______ Variety Flavor Jerky Seasoning Kit (includes 2 packets each of Classic,

Teriyaki, and Hot & Spicy jerky spice and cure)

Part No. 08636 @ $8.99* each kit............................... $ ________

_______ SaladShooter® electric slicer/shredder

Part No. 02910 @ $39.99* each . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $ ________

_______ Professional SaladShooter® electric slicer/shredder

Part No. 02970 @ $59.99* each . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $ ________

Postage and Handling* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $ ________

SUBTOTAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $ ________

*Add sales tax for NY 8.875%, TX 8.25%, WA 8.4%, WI 5%.

Orders shipped to CA, add applicable sales tax. . . . . . . . . . . . . . . . . . . . $ ________

TOTAL COST............................................... $ ________

❒ Enclosed is my check or money order for the total cost, as indicated above.
(Make checks payable in US funds to: National Presto Industries, Inc.)

❒ I authorize you to charge the total cost indicated above to my credit card account.
(Please check card type and indicate account number and expiration date.)

❒ Mastercard ❒ Visa ❒ Discover ❒ American Express
Account No. _____________________________________ Expires _____________

Please provide your daytime telephone number and email address, should we need to contact you:

phone _____ - _____ - _____________ email address _________________________

Please allow 2 to 3 weeks for delivery.

*Prices and sales tax are subject to change without notice. This offer is available to addresses in the contiguous U.S. only. Orders to

Alaska, Hawaii, Puerto Rico, and the US Virgin Islands will require additional shipping. Please call 1-800-877-0441 for actual costs.

5.00

Printed in China Form 76-031B

SHIP TO:

Name

Address

City State Zip