Ronco Electric Dehydrator Important Safeguards

IMPORTANT SAFEGUARDS

With proper care, your Ronco Electric Dehydrator™ is designed to provide years of
household service. Be sure to follow these basic precautions when using this electrical
appliance.

READ AND FOLLOW ALL INSTRUCTIONS

BEFORE USING THIS MACHINE

1. Do not touch heating coil or fan motor area until it has cooled off.

2. DANGER! Avoid touching hot surfaces.

3. DO NOT immerse cord, plugs or the base assembly in water or other liquids.

Protect yourself from electrical hazards.

4. ALWAYS supervise children closely when any appliance is used by or near

children.

5. WHEN NOT IN USE (and

from outlet. Allow to cool thoroughly before removing or replacing parts.

6. Do not plug in dehydrator while top is inverted (storage position) and do not
invert top into bottom for storage until unit has completely cooled down.

7. DANAGER if appliance cord or plug is damaged or if appliance has been
damaged or has malfunctioned, DO NOT OPERATE!

8. A HAZARD may be caused by the use of accessory attachments NOT
recommended by the appliance manufacturer.

9. Do not plug in outdoors.

10. USE CAUTION! Do not let cord touch hot surfaces or hang over the edge of the
counter or table.

11. DO NOT place appliance in a heated oven, or on or near a gas or electrical
burner.

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

13. A short cordset is provided to reduce the hazards resulting from becoming
entangled in or tripping over a longer cord. Extension cords may be used if care is
exercised in there use.

a. The marked electrical rating of the extension cord should be at least as

great as the electrical rating of the appliance.

b. The extension cord should be arranged so that it will not drape over the

countertop where it can be pulled on by children or tripped over
accidentally.

14. To clean bottom, wipe with damp cloth. DO NOT REMOVE HEATING
ELEMENT OR FAN MOTOR FOR CLEANING. To clean trays or lids, use
sponge and mild soap.

15. Do not pour liquids in the dehydrator unless using manufacturer’s liquid holding
trays or plastic kitchen wrap such as “Saran Wrap”™

before cleaning), appliance should be unplugged

Keep these instructions in handy place

FOR HOUSEHOLD USE ONLY!

Ronco Inventions, LLC P.O. Box 4052 - Beverly Hills, CA 90213-4052

TABLE OF CONTENTS

FOOD DEHYDRATION HISTORY AND BACKGROUND ...............................2

PRINCIPLES OF DEHYDRATION ..................................................................... 3

PROCEDURE .........................................................................................................3

PRETREATING .....................................................................................................4

PACKING AND STORAGE. .................................................................................5

RECONSTITUITING FOODS ..............................................................................6

POINTS TO REMEMBER .....................................................................................7

ROTATING THE TRAYS .....................................................................................8

DRYTING TABLE FOR FRUITS & VEGETABLES. .........................................9

FRUIT RECIPES. .................................................................................................14

VEGETABLE RECIPES ......................................................................................16

TRAIL TREATS. ..................................................................................................17

JERKY RECIPES .................................................................................................18

MAKING YOGURT
FOOD DEHYDRATOR CLAY FOR CRAFTS
HERBS AND HERB TEAS
SACHETS AND POTPOURRIS
BABY FOOD
FRUIT ROLL UPS OR FRUIT LEATHER

©1996, 1997, 1998, 2001 BY ronco inventions, LLC All rights resewed. Not part of this
book may be reproduced or transmitted in any form or by any means, electronic or
mechanical, including photocopy and recording, or any information storage or retrieval
system, without written permission in writing from Ronco Inventions, LLC Printed in
U.S.A.

FOOD DEHYDRATION

A HISTORY AND BACKGROUND

Your food Dehydrator brings a new dimension of ancient food preservation processes. It
lets you enjoy a simpler and more rapid drying process in the convenience of your own
home. Now you can have the satisfaction of preparing healthful and delicious treats in the
comfort and convenience of your own home and save money and have fun at the same
time.

Archeological discoveries indicate that early man sustained himself on natural dehydrated
foods and later used heat from the sun or their fires to preserve food harvested during
seasons of plenty. Dried foods were found in the pyramids and other burial tombs and
centuries later some of it was still in a state of preservation.

The Vikings carried dried foods on their sea voyages. Dried foods have been stored on
board ships throughout the world since ancient days. The pilgrims found the American
Indians drying food. Pioneers used dried beef jerky and other dried foods as staples on
their journeys across the country. More recently, Astronauts who landed on the moon
enjoyed desserts of dried fruit.
Today there is interest in nutrition. Because of the ease, convenience and the economy of
preparation and storage, food drying is universally popular. It is ideal for backpackers,
hikers, campers, boaters, cooks, gardeners, dieters, and health food enthusiasts. A great
way to make tasty snacks for kids.

Dehydration is one of the easiest and most efficient methods of food preservation. Food
is exposed to hat and air in order to remove moisture. Lacking moisture, bacteria and
microorganisms are inhibited. So dehydrated foods can be preserved for long periods
without refrigeration and they have far less weight and bulk.

PRINCIPLES OF DEHYDRATION

There are no uniform rules that apply to all food dehydration processes. The best way to
become proficient is to experiment using this booklet as a guideline and then adjust your
drying techniques accordingly.
Dehydrating is a method of heating the food to evaporate the moisture present and then
removing the water vapor formed.
Keeping records is helpful in food dehydration. For instance, you can weigh food before
and after dehydration. Record this along with drying times on the labels of your storage
containers. It will help you develop consistent quality in food drying.
Tasty ready-to-eat snacks and confections are some of the versatile products you can
create by drying fruits and vegetables at home. After soaking in water, the rehydrated
foods can be used in favorite recipes for casseroles, soups, stews and salads. Rehydrated
fruits and berries can also make excellent compotes, sauces and jellies.
Drying is appealing because the procedure is very simple and requires little equipment.
Only minimal storage space is needed.
Most food products release moisture rapidly during early stage of drying. This means
they can absorb large amounts of heat and give off large quantities of water vapor while
remaining at a temperature well below that are the drying air.

FIVE EASY STEPS TO DEHYDRATE FOOD

1. Slice most foods thin – about ¼”

2. Do not overlap your food on trays

3. Rotate and turn trays

4. Remove food when it looks and feels dry

5. Place food in air-tight containers – jars or Ziploc®™ bags

PROCEDURE

Fruits and vegetables selected for drying should be the highest quality obtainable – both
fresh and fully ripe. Wilted or inferior produce will not make a satisfactory dried product.
Immature produce lacks flavor and color that won’t be enhanced by drying. Over-ripe
produce will not make a satisfactory dried product. Immature produce lacks flavor and
color that won’t be enhanced by drying. Over-ripe produce may be tough and fibrous or
soft and mushy.
Prepare produce while fresh and begin drying at once. Wash or clean all fresh food
thoroughly to remove any dirt or chemicals. Sort and discard food with decay, bruises, or
mold which may affect an entire batch.
It is advisable to peel, pit or core some fruits and vegetables. Smaller pieces tend to dry
faster and more evenly.

PRETREATING

Enzymes in fruit and vegetables are responsible for color and flavor changes during
ripening. These changes will continue during drying and storage unless the produce is
pretreated to slow down enzyme activity.

Blanching can be used the pretreatment of vegetables. It helps set color and hastens
drying by relaxing tissues. It can also help keep flavor during storage and improve
reconstitution during cooking.

Many light-colored fruits (especially apples, apricots, peaches, nectarines, and pears) tend
to darken during drying and storage. To prevent this darkening, the fruit may be
pretreated by blanching or by a suitable dip but effectiveness of pretreated by blanching
or by a suitable dip but effectiveness of pretreatment methods varies.

Fruits and Vegetables may be dipped in the following:

• Lemon or Pineapple Juice is a natural alternative (in place of other
pretreatments) to reduce unwanted color or browning. Fruit may be sliced right
into the juice; remove after a couple of minutes and range in trays.

For variety you my dip fruits in Jell-O powders, lime or orange juice, spices or honey.
For another tasty flavor, sprinkle with cinnamon or coconut. Combine any of the above
for your own special taste treats.

• Sodium Bisulfate: Ask your pharmacist for food safe (USP) grade only. You
need only 1 teaspoon of sodium bisulfate dissolved in a quart of water. To help
prevent any loss of vitamins and to maintain a bright zesty color. Prepare small
amounts of fruit and dip in the solution for 1-2 minutes.

• Table Salt can be used as a solution of dipping.

• Citric Acid or Ascorbic Acid solutions give a “Vitamin C tart taste.” These anti-

oxidant granulates are available of health food and drug stores. Mix about 6
tablespoons in a pint of water. Dip for minute or two then dry. Great for banana
chips and apple rings.

• Water or Stem Blanching works – however, blanched fruits may turn soft and
become difficult to handle. Fruits with tough skins (grapes, prunes and small dark
plums, cherries, figs, and some berries) may be water-blanched to crack the skins.
This will allow moisture inside to escape more readily during drying.

• Syrup Blanching may help retain the color of apples, apricots, figs, nectarines,
peaches, pears and plums. Makes a sweetened, candied food.

Before drying pretreated food, remove any excess moisture by placing the food on paper
towels or clean cloths. Trays should be loaded with a thin layer of food as directed. The
food being dried should be about ¼” thick and should not exceed roughly ¾” of each
tray’s surface are.

DRYING

Drying time varies according to fruit or vegetable type, size of pieces, and tray load.
Rotating and turning the trays helps insure more even drying.

Before testing foods for desired dryness, remove a handful and allow sample to cool for
a few minutes. Warm or hot foods seem softer, more moist, and more pliable than when
they are cooled.

Foods should be dry enough to prevent microbial growth and subsequent spoilage. Dried
vegetables should be hard and brittle. Dried fruits should be leathery and pliable. For
long-term storage, home dried fruits will need to be drier than commercially dried fruits
sold in grocery stores.

PACKING AND STORAGE

Fruits cut into a wide range of sizes should be allowed to “sweat” or condition for a week
after drying to equalize the moisture among the pieces before placing in long-term
storage. To condition, place fruit in a non-aluminum, non-plastic container and put in a
dry, well-ventilated and protected area. Keep away from moisture.

Dried foods should be thoroughly cooled before packing. Package in small amounts so
that food can be used soon after containers have been opened.
Pack food without crushing into clean, dry, insect-proof containers. Glass jars or Ziploc®
brand Freezer Bags make good containers. Metal cans with fitted lids can be used if the
dried food is first placed in a plastic bag.

Your dehydrated food should be checked about once a month. Should you find mold
growing on a piece of dried food, scrape it off and then pasteurize the contents.

To pasteurize the contents, spread food on a cookie sheet and bake in an oven for 15 at
175° degrees Fahrenheit. Repack in a clean, air-tight container.

RECONSTITUTING FOODS

Not all dehydrated foods need to be reconstituted. Some fruits are preferable in their
dried form. Most vegetables taste better when reconstituted.

To reconstitute vegetables for cooking, merely wash product in clean water, then place
in an amount of cold, unsalted water and cover. Soak 2 to 8 hours. If possible cook in
same water used for soaking. Add more water if necessary. Bring to a boil then reduce
heat to simmer until just done. Add salt as desired at end of cooking time. Salt slows
down the reconstitution process. As with fresh products, over cooking will diminish
flavor and texture. To reconstitute vegetables like carrots, soak in ice water or soak in
water in the refrigerator.

Dried foods can be reconstituted by soaking, coking, or a combination of both, and will
resemble their fresh counterparts after reconstitution. Remember dried foods are unique
and should not be expected to resemble a fresh product in every respect.

Drying does not render the food free of bacteria, yeasts, and mold. Spoilage could occur
if soaking is prolonged at room temperature. Refrigerate if soaking for longer than 1 to 2
hours.

To conserve nutritive value, use the water remaining after soaking and cooking as part of
the liquid needed in recipes.

One cup of dried vegetables reconstitutes to about 2 cups. To replace the moisture
removed from most vegetables, barely cover them with cold water and soak 20 minutes
to 2 hours. Cover greens with boiling water. To cook just bring vegetables to a boil and
simmer until done.

A cup of dried fruit reconstitutes to about 1-½ cups. Add water just to cover the fruit;
add more later if needed. One to eight hours is required to reconstitute most fruits,
depending on fruit type, size of pieces, and water temperature. Hot water takes less time.
Over-soaking will produce a loss of flavor. To cook reconstituted fruit cover and simmer
in the same water they were soaked in.

Tips for optimum maintenance of nutritional value

• Blanch for the correct length of time

• Pack dried foods properly and sorts in a cool, dry, dark place

• Check dried foods periodically to see that moisture has not been reabsorbed

• Eat dried foods as soon as possible

• Using liquid remaining after reconstitution in recipes

REMEMBER

Always use fresh, quality food and wash everything

before starting to dehydrate

1. Best results are achieved when the quality of the food is high. Select ripe
produce in good condition. Bad food may give off flavor to the entire lot.

2. Clean produce is important. Wash thoroughly, remove soft or spoiled areas, slice
and pre-treat if necessary. Be certain that your hands, cutting utensils and food
preparation areas are also clean.

3. Produce may be shredded, sliced or diced. Slices ¼” is usually a good size for
efficient drying.

4. Drying times are affected by the size of the load, thickness of the sliced produce,
humidity of the air, and the moisture content of the food itself. You can expect a
variation in the drying times.

5. Be sure to let the produce cool before testing for dryness to test for dryness, cut
a piece open – there should be no visible moisture inside. Fruits tend to dry
leathery and vegetables dry brittle.

6. Trays may be loaded with foods barely touching but not overlapping.

7. About 6% to 10% of the moisture may remain in food without danger of spoilage.
Many dried foods will have a leathery consistency, rather like licorice.

8. Blanching or steaming is advisable for vegetables to inactivate the natural
enzymes responsible for undesirable color changes. Also, it facilitates quick
dehydration and reconstitution. In some cases, blanching is necessary to crack the
skins of fruits like plums to allow moisture to escape during the dehydration.
Otherwise, the skins may harden while the fruits remain too moist in the center.

9. It is necessary to Rotate the trays ever few hours (depending on the model you
have). Just move the bottom trays up and top ones down and turn to right or left.
See diagrams on pages 8-9.3

10. When correctly dried, the majority of your fruits and vegetables will be soft and
pliable after dehydration – without any damp spots. Peaches, pears, figs and dates
will be pliable and leathery. Berries, rhubarb and apples will be more brittle.

11. To remove seeds or pits from prunes, grapes, cherries, etc., dehydrate about half
way – then pop seeds out. This prevents juice from dripping out.