Toastmaster TOV211DEH User Manual

Convection Toaster

Oven-Broiler

Dehydration Racks

USE AND CARE GUIDE AND RECIPE BOOK

MODEL TOV211DEH

(Use with Toastmaster Convection Toaster Oven Broiler Model TOV211)

1.

Introduction

The process of dehydrating fruits and vegetables is one of the earliest
methods of food preservation known. Prunes and grapes have been
sun-dried since the early days of their cultivation. Dried fruits and
vegetables make great snacks or desserts, and they can also be added
to, or mixed with, other foods. Meat can also be dehydrated to make
beef jerkies. Dehydrating foods is a healthy way of preserving them,
because the removal of liquid inhibits the growth of bacteria.

Food Dehydrators are an innovation in food preservation, and they have
made the process of drying foods easy and fun. Use your food dehydrator
to dry all types of fruits, vegetables, nuts and herbs and to make beef
jerkies. You can even use it to dry flowers and make potpourri.

Before using your food dehydrator, take time to read all safeguards
and instructions in this Use and Care Guide.

Getting to Know Your Toastmaster
Convection Toaster Oven Broiler
Dehydration Racks

The following accessories have been designed for exclusive use with
Toastmaster Convection Toaster Oven Broiler (Model TOV211).
Please refer to that owner’s manual for proper use of oven.

1. 3 Dehydration Racks P/N TOV211DEH

Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide

When using the Dehydration Racks one rack may be placed into
Shelf Positions #1, #3 and #5 on the Model TOV211 (Sold Separately).

1, 2, or 3 racks may be used simultaneously in any shelf position.

Programming Dehydration Function

1. Plug unit (Model TOV211) into a 120V AC outlet. Leave the Glass
Door ajar.

2. Press the Dehydrate Button to select the Dehydration Program.
Time will automatically set to 14 hours. You can adjust time lower
if needed by pressing the down arrow.

3. The default temperature automatically sets to 145˚F. Temperature
cannot be adjusted under the Dehydration Program. Place Food
on rack. Food should be evenly spaced and not touching. Then
place rack in any shelf position.

4. Different recipes may require time under or over 14 hours. If
longer time is needed let the timer count down to zero. Then
press the Dehydrate Button again. When 14 hour default shows
press down arrow to time needed.

5. Begin to check on food before the dehydration period is
completed; check food for desired dryness. Remove individual
pieces and store in containers or food bags. If some pieces are not
yet done, leave them on the dehydrator and check frequently until
all food dehydration is completed.

6. Food that is not going to be eaten within a day or two should be
stored in the refrigerator. If storing food in the freezer, be sure to
use containers or bags designed for freezer storage.

7. Unplug oven and allow to cool completely before cleaning.

Shelf Position 3 and 4

Shelf Position 5 and 6

Shelf Position 1 and 2

Use and Care

Before using for the first time, unpack the accessories and wash in warm,
soapy water or in the dishwasher. Rinse well and dry thoroughly.

Clean-up of Dehydration Racks

1. Allow to cool before cleaning.

2. Hand wash with soap and water, a mild abrasive cleaner and plastic

scouring pads, or wash in a dishwasher.

3. Rinse well and dry thoroughly.

Selecting Foods for Dehydration

Foods to be dried should be in good condition. Select fruits that are just
ripe; they have the highest natural form of sugar and are best for drying.
Fruits that are not ripe may have a flat bitter taste. Vegetables should be
fresh and tender. Check fruits and vegetables for marks or bruises and
cut away these portions before preparing for dehydration. Avoid using
overripe fruits and vegetables with spoiled portions. Meat, poultry and
fish should be fresh and lean. Preparation, dehydration time and storage
of foods also influence their quality and taste. Follow preparation
dehydration and storage instructions in this manual to ensure the
best- quality dried foods.

IMPORTANT: If you suspect food is contaminated, freeze at 0˚F for
48 hours to prevent bacteria growth, or heat at 175˚F for 15 minutes to
pasteurize it. Some nutrition may be lost, but it will stop the contamination
process.

Preparation and Pretreatment
of Vegetables

Vegetables dried at home require a little more effort in processing and
storage than do fruits because they are low in acid and have little sugar.
Some vegetables have a poor quality when dehydrated, and are better
frozen than dried. Others, such as potatoes are available at reasonable
prices all year round, and it may not be worth your time to dry them
unless they are used for lightweight camping. Be selective in the
vegetables you choose to dry.

3.2.

Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide

Preparation

Select only the highest quality, fresh, crisp and tender vegetables for
drying. Wash vegetables carefully just before processing to remove dirt
and bacteria. Most vegetables should be peeled, trimmed, cut or
shredded prior to drying.

Pretreatment

Blanching vegetables prior to drying destroys the enzymes that produce off
flavors during storage, resulting in poor texture and poor rehydration.
Steam blanching is preferred over water blanching because there is less
flavor and vitamin loss. Microwave blanching is also excellent and usually
keeps a brighter color in the vegetables.

Steam Blanching

Layer prepared vegetables in the top portion of a steamer, no more than
2 to 21⁄2inches deep. Steam until the vegetables are heated all the way
through but are not cooled enough to eat (usually 2 to 3 minutes). Small
pieces may need occasional stirring to steam blanch evenly. Transfer
steamed vegetables directly to drying trays, working as quickly as possible.

Microwave Blanching

Microwave ovens are convenient for blanching fresh vegetables. Prepare
vegetables as for steam blanching. Place vegetables with small amount of
water (refer to your microwave oven cooling chart) in a covered casserole
dish. Cook for only 1⁄4to 1⁄3the time specified in the chart, stirring well
after half of the blanching time. Microwave blanched vegetables will be
more brightly colored than those that are steam blanched. Transfer
blanched vegetables directly to drying trays, working as quickly as possible.

Guidelines for Drying Vegetables

VEGETABLE PREPARATION APPROX. TIME

AND PRETREATMENT IN DEHYDRATOR*

Asparagus Cut in half to divide tips 17-19 hours

from sterns. Tips are best
for drying, but dried sterns
can be crushed and used
for seasoning.

Beans (Green) Snap off ends and cut as desired. 17-19 hours

Blanch, then quick-freeze
for 30-45 minutes.

Beats Trim, leaving about an inch 22-24 hours

of the top and root. Blanch
and allow to cool, then cut
off the top and root, and slice.

Broccoli Trim and cut as usual. Steam 17-19 hours

for about 4-5 minutes.

Carrots Wash and peel. Cut into 1⁄2" 11-13 hours

thick chunks and steam for
about 4-5 minutes until tender

Corn Remove husk, wash and steam 8-10 hours

blanch corn on the cob.
Allow to cool, then cut corn
from the cob.

Celery (Leaves) Break leaves apart from 6-8 hours

their stems. Place leaves
separate from stalks in tray(s).

Celery (Stalks) Wash and separate leaves 12-14 hours

from stalks. Cut stalks into 1⁄2"
chunks. Place stalks separate
from leaves in tray(s).

Chives Wash and Mince. 5-7 hours

5.4.

Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide

Guidelines for Drying Vegetables
(Cont.)

VEGETABLE PREPARATION APPROX. TIME

AND PRETREATMENT IN DEHYDRATOR*

Cucumber Wash, trim and slice about 11-13 hours

1

⁄4" thick.

Garlic Separate and peel cloves. 16-18 hours

Cut cloves in halves or slice.

Mushrooms Brush clean and remove stem. 11-13 hours

Leave whole, cut in halves
or slices.

Onions Trim ends and peel. Cut in 13-15 hours

rings or dice.

Peppers Wash and remove core. 13-15 hours
(Pimentos) Cut in halves, quarters, rings

or strips.

Peppers Wash and dry whole. 11-13 hours
(Jalapenos)

Potatoes Wash and peel. Cut or slice as 14-16 hours

desired and steam blanch.
Rinse under cold water and
pat dry before placing on
tray(s). Note: If you wish to
leave the skin on the potatoes,
wash and scrubs with vegetable
cleaning brush then prick and
remove all "sprouts" and "scars”,
using the tip of a potato peeler
or paring knife.

Tomatoes Wash and remove stems. 18-20 hours

Dip in boiling water and then
in cold water. Remove skin
and cut in halves, quarter
or thick slices.

Approximate times are offered as guidelines only. Drying time may
vary, depending on quality and quantity of vegetable(s) being dried.