Proctor Silex 32120 User Guide
840284800
Food Dehydrator
Déshydrateur
d’aliments
Deshidratador de
Alimentos
READ BEFORE USE
LIRE AVANT UTILISATION
LEA ANTES DE USAR
English....................................... 2
USA: 1-800-851-8900
www.proctorsilex.com
Français ................................... 14
Canada : 1-800-267-2826
www.proctorsilex.ca
Español ................................... 26
México: 01 800 71 16 100
www.proctorsilex.com.mx
Le invitamos a leer cuidadosamente
este instructivo antes de usar su
aparato.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed to reduce the risk of fire, electric shock, and/or injury
to persons, including the following:
1. Read all instructions.
2. This appliance is not intended for use by persons (including
children) with reduced physical, sensory, or mental capabilities,
or lack of experience and knowledge, unless they are closely
supervised and instructed concerning use of the appliance by a
person responsible for their safety.
3. Close supervision is necessary when any appliance is used by or
near children. Children should be supervised to ensure that they do
not play with the appliance.
4. Do not touch hot surfaces. Use handles or knobs.
5. To protect against electric shock, do not immerse cord, plug, or
base in water or other liquid.
6. Unplug from outlet when not in use and before cleaning. Allow to
cool before putting on or taking off parts.
7. Do not operate any appliance with a damaged supply cord or
plug, or after the appliance malfunctions or has been dropped or
damaged in any manner. Supply cord replacement and repairs must
be conducted by the manufacturer, its service agent, or similarly
qualified persons in order to avoid a hazard. Call the provided
customer service number for information on examination, repair, or
adjustment.
8. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter, or touch hot
surfaces, including stove.
11. Do not place on or near a hot gas or electric burner, or in a heated
oven.
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12. To disconnect, pause or reset/stop the appliance and then remove
plug from wall outlet.
13. Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS
Other Consumer Safety Information
This appliance is intended for household use only.
w WARNING
with a polarized plug (one wide blade) to reduce the risk of electric
shock. The plug fits only one way into a polarized outlet. Do not defeat
the safety purpose of the plug by modifying the plug in any way or by
using an adapter. If the plug does not fit fully into the outlet, reverse the
plug. If it still does not fit, have an electrician replace the outlet.
The length of the cord used on this appliance was selected to reduce
the hazards of becoming tangled in or tripping over a longer cord. If a
longer cord is necessary, an approved extension cord may be used.
The electrical rating of the extension cord must be equal to or greater
than the rating of the appliance. Care must be taken to arrange the
extension cord so that it will not drape over the countertop or tabletop
where it can be pulled on by children or accidentally tripped over.
To avoid an electrical circuit overload, do not use another high-wattage
appliance on the same circuit with this appliance.
Electrical Shock Hazard: This appliance is provided
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Parts and Features
*To order parts:
US: 1.800.851.8900
www.proctorsilex.com
Canada: 1.800.267.2826
Mexico: 01 800 71 16 100
BEFORE FIRST USE: Wash all
removable parts in hot, soapy water.
Rinse and dry.
1. Lid*
2. Trays*
3. Base
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How to Load Trays
Dehydrator Preparation
•
The lid must always be in the top position for proper drying.
•
All four trays should be used during each drying, even if
some are empty.
•
It is best to dry one type of similar food at a time; for
example, all fruits or all vegetables.
•
Always leave trays in place until drying is complete. You may
remove food from trays when acceptably dried.
•
Always place food in a single layer on each tray for even
drying. Do not overlap fruits, vegetables, or meats or crowd
trays.
How to Use the Dehydrator
1. Plug into outlet.
2. Load food onto trays. Always place food in a single layer on
each tray for even drying. Do not overlap fruits, vegetables,
or meats or crowd trays.
3. Stack trays onto base. Place lid onto last tray.
4. Check for dryness after a few hours; then check for dryness
every 2 hours.
5. Unplug. Let food cool completely on trays or wire rack before
storing. Store dehydrated foods in airtight containers or
vacuum-seal.
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Tray Depth Adjustment
1. For thinner foods, adjust the
trays to be 1/2" (1.3 cm)
Shelf
Tab
high. When stacking the
trays, align all the tabs in a
row.
2. For thicker foods, adjust the
trays to be 1" (2.5 cm) high.
1/2" (1.3 cm) space between trays
When stacking the trays,
align the trays so that the
tabs sit on the shelves.
Tab
Shelf
1" (2.5 cm) space between trays
Dehydrating Fruits and Vegetables
A. Food Preparation
• Always wash hands before starting food preparation.
• Wash all fruits and vegetables before preparation.
• Choose fruits and vegetables that are in season for the best
flavor.
• Discard any fruits and vegetables that have bruises or mold.
• Cut foods the same thickness, size, or shape before drying to
ensure even drying.
• Some foods, like garlic, onions, cauliflower, and broccoli, have
a strong smell when drying.
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Dehydrating Fruits and Vegetables (cont.)
B. Pretreatment
• Some fruits and vegetables require pretreatment before drying.
Blanch or add color protectors to preserve natural color.
How to Blanch
Blanching is recommended for some vegetables to help
prevent color and flavor loss during drying and storage.
Blanching is used to break the skins on some fruits to help
shorten the drying process.
• Bring a large stockpot filled with cold water to a rolling boil.
• Place cleaned fruits or vegetables in a strainer with a
handle.
• Dip strainer into the boiling water until crisp-tender.
• Make sure that all the fruits or vegetables are covered with
water for even blanching.
• After blanching is complete, plunge into a large bowl filled
with ice water to stop the blanching process.
• Drain and completely pat dry the fruits or vegetables before
dehydrating.
How to Protect Color
Some fruits and potatoes may discolor during the drying
process. To protect the color, follow these steps.
• Prepare a solution of equal parts lemon juice and water.
• Dip pieces into the solution; drain.
• If using a commercial fruit preservative, follow package
directions.
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Dehydrating Fruits and Vegetables (cont.)
C. Determining Dryness
• Many things influence drying time, including moisture content,
type and amount of food, shape and evenness of food slices,
air temperature, humidity, and your personal preference in
texture of your food.
• Combine any remaining food to upper trays for ease of
checking doneness.
• Check all trays for doneness after 1 hour.
• All fruits should be able to bend and be slightly soft but not
be tacky, except for apples and bananas which should be
crisp.
• All vegetables should be crisp and easily broken.
Dehydrating Fresh Herbs
• Herb leaves that are larger such as basil, bay leaves, mint,
sage, or sorrel should be picked from the stems before
drying.
• Herbs such as cilantro, dill, parsley, or rosemary should be
kept on the stem for drying. It is easier to remove the herbs
after drying.
• Always rinse herbs with cold water and carefully remove any
remaining water with a salad spinner or paper towels. Herbs
must be completely dried before dehydrating begins.
• Herbs are fast-drying when compared to fruits, vegetables,
and marinated meats.
• Herbs crumble easily when dried.
• Herbs must be cooled completely before storing in an
airtight container.
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Food Safety Tips for Jerky
To help ensure any bacteria present are destroyed, choose
pretreatment or post treatment from below:
Pretreatment of Meat Prior to Dehydrating – Heat oven
to 350°F (177°C). Drain and discard marinade from meat.
Pat dry with paper towels and place meat in a single layer,
leaving a space around each piece on baking sheet. Bake
5 to 10 minutes or until internal temperature reaches 160°F
(72°C). Poultry must reach 165°F (74°C). NOTE: This method
may reduce drying time and may result in a drier texture.
Post Treatment of Meat After Dehydrating – Heat oven to
275°F (135°C). Line a large baking sheet with foil. Place jerky in
a single layer, leaving a small space around each piece. Bake for
10 to 12 minutes. Cool completely on a wire rack. Pat jerky dry
with paper towels to remove any surface fats before storing.
TIP: Post treatment of meat after dehydrating may result in a
more desirable jerky texture. Try each treatment to determine
which jerky you like best.
Marinating meats helps with the flavor and texture of jerky. Do
not marinate meat longer than recipe or package directions call
for.
Visit www.usda.gov for any questions on meat and food safety.
Never dehydrate meats with fruits and vegetables, due to cross-
contamination of foods. Meats dry at a different temperature
from fruits or vegetables.
All dehydrated foods must be cooled completely before storing.
For food safety, complete the jerky drying process. Do not
start and stop the process for longer than 5 minutes. You may
pause the process to check on the food’s dryness or to remove
dehydrated pieces.
Label and date all containers of dried foods.
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Dehydrating Jerky
• Wash your hands with soap and warm water before
preparation of jerky.
• Choose lean cuts of meat for jerky.
• Trim any fat from meat before marinating.
• Wrap meat in plastic wrap and freeze for a minimum of
1 hour for easy slicing before marinating.
• Marinate in a heavy-duty resealable plastic zipper bag or
a glass dish. Do not use a metal pan for marinating, since
it causes a flavor change and a possible reaction of the
marinade to the metal of the pan.
• Always marinate meats for jerky in a refrigerator; drain and
discard marinade before drying.
• Dehydrate jerky according to the recipe or follow jerky
preparation according to package directions.
• Check jerky after 4 hours and every 30 minutes after.
• Jerky is dry when it cracks without breaking when bent.
• Pat jerky dry with a paper towel to remove any surface fats
and cool completely before storing in an airtight container.
• If jerky has been properly dried, cooled, and packaged, it
may be stored up to 2 months in an airtight container at
room temperature.
• Always slice meats against the grain for a more tender jerky.
• Meat slices should be no more than 1/4 inch (0.6 cm)
thick, 4 inches (10.2 cm) long and 2 inches (5.1 cm) wide.
• Never marinate meat at room temperature. Always
refrigerate meat when marinating.
• Always follow the recipe directions.
• Label and date all containers of jerky.
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Storing Dehydrated Food
• Dehydrated foods have to be cooled completely before
packaging.
• Properly dried foods need to be stored in a clean, dry,
airtight container, such as resealable plastic bags, plastic
containers, or glass canning jars with a tight-fitting lid, to
keep foods from rehydrating.
• Store all packages in a cool, dry place.
• Dried fruits stored at 60°F (16°C) may keep up to 1 year,
while vegetables stored at 60°F (16°C) may keep up to
6 months.
• If jerky has been properly dried, cooled, and packaged, it
may be stored up to 2 months in an airtight container at
room temperature.
• Storing at higher temperature locations will shorten the
storing time. Place packaged foods in the freezer for a
longer storing time.
• It is a good practice to check dehydrated foods daily.
Dehydrate again if you see fruits and vegetables getting
soft or if they have condensation on them. Check frequently
during the additional drying, since this process will be much
shorter.
• Always check the condition of your food prior to
consumption. If condition is questionable, discard food.
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Care and Cleaning
w WARNING
Disconnect power before cleaning. Do not immerse cord, plug,
or base in water or other liquid.
1. Unplug unit when through drying. Let cool.
2. Wash in warm, soapy water. Rinse and dry.
3. Wipe the base with a damp, soapy cloth.
Electrical Shock Hazard.
Troubleshooting
Food not drying.
• Food could be cut too thick or peel could have been left on.
• Too much food on each tray. Remove some foods and
dehydrate for a longer time.
Food drying unevenly.
• Foods need to be cut uniformly.
• Foods with uneven pieces can be rotated during the drying
process.
Fruits or vegetables become soft during storage.
• Too much moisture was left in the food. Dry further to
remove excess moisture.
Mold on dehydrated food.
• Too much moisture was left on the food. When dehydrating,
check foods from each tray.
Brown spots on vegetables.
• Food is overdried. When dehydrating, check foods from each
tray.
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