Waring WDH10 Instruction Manual
10-TRAY FOOD DEHYDRATOR
DESHIDRATADOR DE ALIMENTOS
DE DIEZ BANDEJAS
DÉSHYDRATEUR ALIMENTAIRE
À DIX PLATEAUX
WDH10
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
Para su seguridad y para disfrutar plenamente de este producto, siempre lea
cuidadosamente las instrucciones antes de usarlo.
An que cet appareil vous procure en toute sécurité beaucoup de satisfaction, lire
attentivement le mode d’emploi avant de l’utiliser.
IMPORTANT SAFEGUARDS
When operating electric appliances, especially when children are
present, basic safety precautions should always be taken, including
the following:
1. READ ALL INSTRUCTIONS
BEFORE OPERATING
2. Always unplug appliance from outlet when not in use or before
cleaning. Allow plenty of time to cool before adding or removing
parts.
3. CAUTION, HOT SURFACE: The dehydrator does get hot to
the touch.
4. Children should be supervised to ensure that they do not play
with the appliance.
5. To avoid electric shock, never immerse plugs, cord, or the base
assembly in any liquids.
6. Never operate any appliance with a damaged cord or plug,
or one that has malfunctioned or been damaged in any way.
Immediately return the appliance to the nearest authorized
service facility for analysis.
7. Using accessory attachments not recommended or sold by
the appliance manufacturer may cause electric shock, injury,
or re.
8. Do not use outdoors.
9. Never let the cord hang over the edge of a table or counter or
touch hot surfaces.
10. Never place appliance on or near a hot gas or electric burner or
in a heated oven.
11. DO NOT block the vent holes in the back of the food
dehydrator. CAUTION: Back panel may become hot during use.
12. Never use this appliance for any use other than that for which it
is intended.
13. To disconnect, rst push the ON/OFF button and make sure
unit is OFF, then unplug from electrical wall outlet.
14. Never pour liquids into the appliance.
15. Never operate near combustible or pressurized spray cans.
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16. 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 have
been given supervision or instruction concerning use of the
appliance by a person responsible for their safety. Children
should be supervised to ensure that they do not play with
the appliance.
SAVE THESE INSTRUCTIONS
APPROVED FOR COMMERCIAL USE
CONTENTS
Important Safeguards ..... ........................................................................2
Grounding Instructions ......... ...................................................................4
Introduction .............................................................................................. 4
Parts .......................... ...............................................................................5
Before First Use ..... .................................................................................. 6
Operating Instructions ...... .......................................................................6
Helpful Hints ............................................................................................. 8
Dehydrating Guide .................................................................................. 9
Cleaning & Maintenance ...................................................................... 10
Food Selection ..... ................................................................................. 10
Vegetable Preparation & Treatment. .....................................................11
Fruit Preparation & Treatment ...............................................................13
Nut Preparation & Treatment .................................................................15
Herb & Flower Preparation & Treatment ....... .......................................16
Food Storage ...........................................................................................16
Recipes ....................................................................................................17
3
GROUNDING INSTRUCTIONS
For your protection, the Waring® Commercial 10-Tray Dehydrator is
equipped with a 3-conductor cord set that has a molded 3-prong
grounding-type plug, and should be used in combination with a
properly connected grounding-type outlet as shown in Figure 1.
If a grounding-type outlet is not available, an adapter, shown in
Figure 2, may be obtained so that a 2-slot wall outlet can be used
with a 3-prong plug. Referring to Figure 3, the adapter must be
grounded by attaching its grounding lug under the screw of the
outlet cover plate.
INTRODUCTION
Thank you for purchasing the Waring® Commercial 10-Tray Food
Dehydrator! The dehydration of fruits and vegetables is one of the
earliest methods of food preservation. Since their discovery and
cultivation, plums and grapes have been sun-dried into prunes
and raisins. These dried fruits and vegetables make great snacks
or desserts, and it’s easy to dehydrate different meats to make
jerky. Dehydration is a healthy way of preserving food because
bacteria growth is inhibited by the removal of moisture. You can
even use your food dehydrator to dry owers and make potpourri!
Before using your food dehydrator, be sure to take time to read the
Important Safeguards and all other instructions in this manual.
4
PARTS
5
7
1
4
2
3
a
1. Housing
2. Trays (10)
3. Drip Tray
4. Door
5. Door Handle
6. Power Cord (not shown)
7. Control Panel
a. Power ON/OFF – turns on power to the machine
b. START/STOP – starts or stops the timed cycle
c. Temperature Range – 90ºF–180°F/32ºC–82°C
d. Timer – set up to 40 hours
e. Programs M1–M5
b
c
d
e
5
BEFORE YOUR FIRST USE
1. Unpack the dehydrator with care.
2. Wash all of the trays in warm, soapy water. Rinse well and
dry completely.
3. Wipe the dehydrator base with a clean and dry, soft cloth
or sponge. Never immerse housing, plug or cord in water or
any other liquids.
OPERATING INSTRUCTIONS
1. Position the dehydrator so that the air vents at the rear of the
dehydrator are not blocked. Keep the dehydrator at least 3 feet
away from any wall to allow for proper air circulation. DO NOT
operate the dehydrator on or near ammable surfaces such
as carpeting.
CAUTION: DO NOT block the intake holes in the back of the
food dehydrator or the exhaust vent above the door on the
front of the unit.
2. Wash and slice food as needed.
3. Arrange food on trays; do not overload trays. Trays can
accommodate a variety of food sizes with small adjustments.
4. Plug the dehydrator into a standard 120V wall outlet and
press power ON/OFF to turn machine on. To turn off, hold the
POWER button for 3 seconds.
5. Temperature setting defaults to 140°F. Timer defaults
to 8 hours.
6. To change the temperature, use the plus and minus arrows
below temperature display. Hold down arrow for fast scroll.
7. Set the timer using the plus and minus arrows below
timer display.
8. Press START.
Allow the food to dry for the recommended length of time
(drying time depends on the food type).
9. Monitor the food while it is dehydrating and check it for
desired doneness. Leave the pieces that are not yet done in
the dehydrator and monitor them until done.
10. When the timer elapses, the machine will beep once and turn
heat off. Note that the fan will continue to run for one minute
to help cool the unit. Then the unit will shut down completely.
To turn off, hold the POWER button for 3 seconds.
6
11. Remove the trays and allow the food to cool. Once cooled,
remove individual pieces. Serve or store in food-safe
containers or plastic bags, preferably airtight. For vacuum
seal machines, visit our website.
12. Store the pieces that are not going to be eaten in the next few
days in the refrigerator. When storing food in the freezer, use
containers or bags designed specically for freezer storage.
Selecting/Setting Custom Programs M1–M5
1. Press SELECT/SET underneath the Programs buttons. As you
press, an LED will illuminate to show which program you have
selected.
2. For your convenience, we provided these set programs –see
the chart below for reference:
Memory Location Food Type Temperature Time
M1 Beef Jerky 150 ˚ F/65˚C 8 hours
M2 Fruit 140˚F/60˚C 12 hours
M3 Vegetables 130˚F/55˚C 10 hours
M4 Herbs 100 ˚ F/38˚C 6 hours
M5 Seafood 145˚F/63˚C 12 hours
3. To set a new program, press SELECT/SET until you reach the
program you wish to set.
4. Use the plus and minus arrows to reach your desired
temperature.
5. To set the timer, use the arrows to reach your desired time.
A time must be set. The unit will not operate indenitely unless
timer is set.
6. To exit programming mode and save setting, press and hold
the SELECT/SET button for 3 seconds. Unit will beep to
conrm program has been set.
Changing from F to C
This machine defaults to degrees Fahrenheit. If you wish to switch
to Celsius, hold down both the plus and minus arrows below
temperature display for 3 seconds.
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HELPFUL HINTS
Drying times may vary based on many circumstances, including but
not limited to: the relative humidity of the room; the temperature of
the food at the beginning of the drying process; the amount of food
in the dehydrator, the leanness of the meat, etc.
• Wash and clean the dehydrator before using if it has been stored
for a long time.
• Fresh vegetables and fruits are best for dehydrating; canned
goods do not dehydrate well.
• All vegetables and fruits should be cleaned before preparation
and pretreatment.
• Prepare and pretreat fruits and vegetables as outlined in this
manual for best results.
• It is usually not dangerous to leave the dehydrator on for a long
time period when required, but make sure that it is in a safe
location. Read the Important Safeguards in this manual, and
exercise caution when using the dehydrator.
• Keeping your own notes on the type of food, weight before and
after drying, total drying time, and nal results will enable you to
achieve the desired outcome, every time!
• Most recipes will work well with dried foods. By experimenting
with the recipes offered in this manual, you will soon discover
your own unique ways of using dried foods.
8
DEHYDRATING GUIDE*
Food Temp
HERBS 100 ºF / 3 8º C 4–6 hours Arrange herbs on tray(s)
FRUITS
Apples
Bananas 20 hours
Blueberries 36 hours Arrange whole blueberries on tray(s)
Grapes 48 hours Slice seedless grapes in half and arrange on tray(s)
Mango 5 hours
Pineapple 8.5 hours
Raspberries 26 hours Arrange whole raspberries on tray(s)
Strawberries 9 hours
Tomatoes 7 hours Slice tomatoes ¼ inch thick and arrange on tray(s)
VEGETABLES
Beets
Bell Peppers 12 hours Slice peppers ¼ inch thick and arrange on tray(s)
Broccoli 4 hours
Carrots 4.5 hours Slice carrots 1⁄8 inch thick and arrange on tray(s)
Celery 4 hours Slice celery ¼ inch thick and arrange on tray(s)
Kale 4 hours Arrange kale leaves on tray(s)
Mushrooms 4 hours
Summer Squash 5 hours
Yams 4.5 hours Slice yams ¼ inch thick and arrange on tray(s)
MEAT, FISH & JERKY
Beef Jerky
Fish Jerky 8 hours
Poultry Jerky 170 ºF / 76 ºC 12 hours
140ºF/60ºC
130ºF/55ºC
15 0 º F /6 5º C
*Drying times are dependent on how thick items are sliced, how fresh foods
are, initial food moisture content, how much food is on the trays, ambient room
temperature, and ambient humidity. Results and personal tastes may vary; the
above information is based on approximate dehydrating times.
Approximate
Drying Times
6.5 hours Slice apples ¼ inch thick and arrange on tray(s)
Slice ripe bananas ¼ inch thick and arrange on
tray(s)
Slice fresh mango 1⁄8 inch thick and arrange on
tray(s)
Slice fresh pineapple ¼ inch thick and arrange
on tray(s)
Slice whole strawberries ½ inch thick and arrange
on tray(s)
5 hours
8 hours
Peel fresh beets, slice 1⁄8 inch thick and arrange
on tray(s)
Break up broccoli florets into small pieces and
arrange on tray(s)
Slice fresh mushrooms ¼ inch thick and arrange
on tray(s)
Slice yellow squash ¼ inch thick and arrange on
tray(s)
Trim fat off top round roast, slice ¼ thick and arrange on tray(s)
Slice fresh salmon ¼ inch thick and arrange on
tray(s)
Semi-freeze chicken breast, slice ¼ inch thick and
arrange on tray(s)
Preparation
9
CLEANING & MAINTENANCE
Before performing any cleaning and maintenance operations,
be sure that the food dehydrator is OFF, unplugged and cool.
1. Dehydrator trays are dishwasher safe. Depending on what you
are dehydrating, you may need to pre-soak trays to release
stubborn foods.
2. Wipe the housing and door clean using a damp cloth.
Dry thoroughly with a clean cloth.
Any other servicing should be performed by an authorized
service representative.
FOOD SELECTION
Select foods for dehydration that are in good condition. Fruits
should have just become ripe since they contain the highest
natural amount of sugar and provide the best results. Vegetables
should be fresh and crisp. Avoid fruits that are not ripe; they yield
unpredictable results and often have a at, bitter taste. Overripe
fruits and vegetables with spoiled portions should also be avoided.
Cut off any bruised or marred portions of the fruits and vegetables
before dehydration. Meat, poultry and sh should be fresh and lean.
Preparation, dehydration time and their storage method will also
inuence their quality and taste. Follow preparation, dehydration
and storage instructions in this manual to ensure the best-tasting,
highest quality dried foods.
IMPORTANT—If you suspect food contamination, do not attempt to
use. Discard the food.
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VEGETABLE PREPARATION & TREATMENT
Vegetables are low in acid and have less sugar than fruits, so they
require a little more effort. Some vegetables are better frozen than
dried, so remember to be selective in the vegetables you choose.
PREPARATION
Only the highest quality vegetables should be selected for drying.
Wash them carefully just before dehydrating to remove dirt and
bacteria. Most vegetables should be peeled, trimmed, cut or
shredded prior to drying.
PRETREATMENT
Blanching vegetables prior to drying is recommended. This destroys
the enzymes that can produce “off” avors when stored and lead
to poor texture and poor dehydration. Steam blanching is a better
method than water blanching because more avor and vitamins are
retained. Vegetables can also be microwaved.
STEAM BLANCHING
Layer prepared vegetables in the top portion of a steamer or a
steamer insert and steam until the vegetables are heated through,
but are not cooked enough to eat (usually 2 to 3 minutes). Stir to
ensure all vegetables are evenly blanched. Quickly transfer steamed
vegetables directly to drying trays.
MICROWAVE BLANCHING
Microwave ovens can easily be used to blanch fresh vegetables.
Prepare vegetables the same way as for steam blanching. Place
vegetables in a covered casserole dish with a small amount of
water (refer to your microwave oven cooking chart). Cook for
¼ to ¹/3 the time listed in the chart, stirring after half of the blanching
time. Vegetables blanched in a microwave will be more brightly
colored than those that are steam blanched. Quickly transfer
blanched vegetables directly to drying tray.
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VEGETABLE PREP
Asparagus Divide tips from stems by snapping in half.
Tips are best for drying, but dried stems can
be crushed and used for seasoning.
Beans Snip off ends and cut as desired. Blanch,
(green) then place in the freezer for 30 to 45 minutes.
Beets Trim, leaving about an inch of the top and
root. Blanch, allow to cool, then cut off the
top and root. Slice.
Broccoli Trim and cut into pieces. Steam for about
4 to 5 minutes.
Carrots Wash, peel, and cut into ½-inch-long pieces.
Steam for about 4 to 5 minutes.
Corn Remove husk, wash and steam blanch the
whole piece of corn. Allow to cool, then
shear the corn from the cob.
Celery Break leaves off their stems. Place leaves
separate from stalks in tray(s).
Chives Wash, dry, and mince.
Cucumber Wash, trim and slice about ¼ inch thick.
Garlic Separate and peel cloves. Cut cloves into
halves or slices.
Mushrooms Remove any soil and remove stem. Dry the
mushroom whole, cut in half or slice.
Onions Trim off the ends and peel. Cut into rings
or dice.
Peppers Wash and remove core and seeds. Cut into halves,
(pimentos) quarters, rings or strips.
Peppers Wash and dry whole.
(jalapeños)
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Potatoes Wash, peel, and cut or slice as desired;
steam blanch. Rinse under cold water
and pat dry before placing on tray(s).
Note: If you wish to leave the skin on, you
must wash and scrub the potato and remove
all the eyes and scars with the tip of a potato
peeler or paring knife.
Tomatoes Wash and remove stems. Using a ladle or tongs,
dip into boiling water and then into an ice water
bath. You will be able to remove the skin easily.
Cut into halves or quarters.
FRUIT PREPARATION & TREATMENT
FRUIT
Nearly all fruits can be dried at home, but some will require more
drying time than others; the guidelines offered here will help get you
started. It is recommended that you select fruits that are in season
and experiment with those rst.
Preparation
Wash and inspect fruits and remove any bruised or overripe parts.
Peel if desired. Cut larger fruits in half. If the pieces vary too much in
size, slice them to ³/8" to ½" thick for even drying. Smaller fruits such
as grapes and cherries may be dried whole. Remove pits or stones
from fruits such as plums, cherries, apricots, etc. Always peel fruits
that have been articially waxed. Peeling is optional with other fruits
– for instance, dried pear skin tends to be grainy, and peach skin
peels are a little fuzzy.
Most fruits, like pineapples, grapes, strawberries, and plums can be
placed directly on the drying trays as they are prepared. However,
some fruits will turn brown when exposed to air (apples, apricots,
peaches, and pears). Following the guidelines set below, you can
pretreat these fruits to slow this browning and to prevent loss of
vitamins A and C. To pretreat them, the cut pieces should be kept
in a holding solution until you have sufcient fruit to dry.
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Pretreatment
Below are several optional methods of pretreatment. You
don’t always need to pretreat food in order to dry it; however,
pretreatment can make food look better, increase the shelf life and
even enhance the nutritional value. Experiment with both treated
and untreated food to see which will work best. Remember, proper
storage is critical to the quality of the nal product, whether treated
or untreated.
Sodium Bisulfite
Use food-safe (USP) grade only. Dissolve 1 teaspoon of sodium
bisulte in one quart of water. Dip small amounts of fruit in the
solution for 2 minutes. This helps prevent loss of vitamin C and
maintains a bright color. Sodium bisulte is available in most
pharmacies/drugstores.
Natural Pre-Dips
With their high vitamin C content, pineapple and lemon juice are
natural alternatives to other pretreatments to reduce browning. Slice
fruit directly into juice. Remove after about 2 minutes and place
on trays. Fruits may also be dipped in honey, lime or orange juice,
gelatin powders or sprinkled with coconut to give them an exotic
avor. Use your imagination!
When drying fruit halves, especially apricots, it has been suggested
that popping the back (“inside out”) will speed drying time. This
is true, but it also results in the loss of the nutritional juices to the
bottom of the dehydrator. Instead, cut each half in half again to give
the end product more nutritional value, a brighter color, and faster
reconstitution capabilities.
Apples Wash thoroughly and peel if you wish.
Cut in half and core, then slice into
smaller pieces. Pretreat with lemon juice
to prevent browning.
Apricots Wash, cut open and remove pit. If desired,
cut into quarters.
Bananas Peel and slice. Pretreat with lemon juice to
prevent browning.
14
Cherries Wash and remove pits.
Coconut Drain the milk, open shell and remove
coconut meat. Dry and cut into small
chunks.
Figs Wash, remove stems and cut into halves or
quarters. Place dry skin side up.
Grapes Remove stems, wash and slice or leave whole,
as desired.
Papaya Wash, peel and cut into chunks.
Peaches Wash, slice in half and remove pit. If desired,
peel and cut into quarters.
Pears Wash, peel, slice in half to remove core.
Cut into chunks or slices. Pretreat with lemon
juice to prevent browning.
Pineapple Remove spiny skin, core and cut into chunks
or wedges.
Plums Wash, cut in half and remove pit. If desired,
cut into quarters.
Strawberries Wash and slice or leave whole, as desired.
NUT PREPARATION & TREATMENT
To dry nuts, rst shell and rinse them with warm water. Pat dry and
spread out on trays. Most nuts will take approximately 20 to 30
hours to dehydrate and they should be allowed to dehydrate until
brittle.
Allow them to cool after dehydrating. Any nuts that will not be
consumed within a few days should be frozen to ensure freshness.
Allow them to defrost before eating.
15
HERB & FLOWER PREPARATION & TREATMENT
To dry herbs and owers, rst rinse and pat dry. Remove any dead,
mushy or discolored portions, leaving the stem intact. Spread herbs
or owers on tray and allow to dehydrate for about 2 to 7 hours,
depending on their type and size. Remove from tray and allow to
cool when drying is complete. Remove the leaves or buds from stem
and break them apart. Crush if desired.
For best results, pick owers after the rising sun evaporates the
morning dew and before the cool evening mist settles on the petals.
Be aware of owers that have been sprayed with insecticides or
other harmful chemicals; do not use these. If you are dehydrating
owers at the same time as herbs, place owers on the bottom trays
and herbs on the top trays; this prevents any debris from the owers
falling on the herbs.
FOOD STORAGE
Packaging
In order to keep well, dried foods must be carefully packaged. Pack
dried foods in plastic freezer bags, squeezing out as much air as
possible. (You can also use heat-sealable bags.) Store plastic bags
inside airtight metal, plastic or glass containers. When you store
foods in rigid containers without putting them into freezer bags rst,
you expose the dried foods to air, which will negatively impact them.
Vacuum packaging will greatly extend the shelf life of your dried
foods. For vacuum sealing machines, visit our website.
Storage Conditions
Store appropriately packaged dried foods in a cool, dark place. The
colder the food is kept, the longer the quality will be maintained. For
every 18˚F drop in temperature, the shelf life increases 2 to 3 times,
so if you have room in a refrigerator or freezer, keep your dried foods
there. If not, nd the coolest place in your home to store dried foods.
Light also causes the quality and nutritive value to deteriorate, so
keep dried foods in opaque or dark-colored containers.
16
Shelf Life
Because fruits have a naturally high sugar and acid content, they
dry well and store for longer periods of time than vegetables.
When properly packaged and stored at room temperature or below
(70˚F or less), most fruits will maintain a high quality and nutritional
value up to a year. Most vegetables are best when eaten within six
months. FRUITS AND VEGETABLES KEPT BEYOND THE
RECOMMENDED TIME MAY NOT BE AS NUTRITIOUS OR
TASTE AS GOOD, BUT WILL NOT SPOIL UNLESS THE
PACKAGING IS NO LONGER INTACT.
RECIPES
Beef Jerky
8 servings
1½ pounds flank steak
1⁄3 cup Worcestershire sauce
2 tablespoons liquid smoke
¼ cup light soy sauce
2 tablespoons light brown sugar
2 cloves fresh garlic
¼ teaspoon fresh ground black pepper
Place meat on a plate and freeze for 1 hour. This will make it easier to
slice the meat into thin strips. Slice meat into ¼-inch-wide strips, cutting
against the grain. Combine remaining ingredients. Marinate beef strips for
a minimum of 30 minutes in the refrigerator. Place strips on the trays. Do
not overcrowd; leave enough space so that pieces are not touching. Cover
and dehydrate on 150ºF or on the M1 setting for approximately 8 hours,
or until desired doneness, flipping strips once, about halfway through.
Store beef jerky in an airtight container in the refrigerator or freezer.
Calories 165 • carb. 6g • pro. 18g • fat 7g • sat. fat 3g
• chol. 34mg • sod. 423mg • calc. 39.9mg • fiber 0g
Nutritional information per serving:
17
Tuna Jerky
6 servings
1 pound fresh tuna steak
1 tablespoon fresh, grated ginger
2 teaspoons crushed fresh garlic
¼ cup light soy sauce
¼ cup orange juice
2 tablespoons rice wine vinegar
1 teaspoon light brown sugar
Place the tuna steak flat on a cutting board and cut in half. Place the tuna
on a plate and freeze for 1 hour. This will make it easier to cut the tuna
into thin strips. Stand tuna up with flat, cut edge on the board. Slice into
¼-inch pieces, then cut into about 1-inch-wide strips. Combine ginger,
garlic, soy sauce, orange juice, rice wine vinegar and brown sugar.
Marinate tuna for a minimum of 30 minutes in the refrigerator. Place strips
on trays. Do not overcrowd; leave enough space so that pieces are not
touching. Cover and dehydrate on 150ºF or on the M1 setting for
approximately 8 hours, or until desired doneness, flipping strips once,
about halfway through. Store tuna jerky in an airtight container in the
refrigerator or freezer.
Calories 124 • carb. 3g • pro. 18g • fat 4g • sat. fat 1g
• chol. 28mg • sod. 384mg • calc. 11.6mg • fiber 0g
Nutritional information per serving:
18
Spicy Beef Sticks
About 15 servings, 2 sticks each
3 pounds ground beef
1 tablespoon paprika
1½ teaspoons cayenne pepper
1½ teaspoons crushed red pepper
1 tablespoon garlic powder
4 tablespoons Worcestershire sauce
2 teaspoons curing salt
In a large bowl, combine all ingredients until just incorporated. To make
the sticks, form a small piece of the meat mixture into a ball and then roll
into 5-inch by ½-inch sticks. Place the sticks on a sheet pan. Refrigerate
overnight, uncovered. Place the sticks on the dehydrating trays. Do not
overcrowd; leave enough space so that pieces are not touching. Cover
and dehydrate on 150ºF or on the M1 setting for approximately 5 hours,
or until desired doneness. Store beef sticks in an airtight container in
the refrigerator or freezer.
Calories 201 • carb. 2g • pro. 17g • fat 14g • sat. fat 5g
Nutritional information per serving:
• chol. 61mg • sod. 182mg • calc. 20mg • fiber 0g
Teriyaki Chicken Jerky
8 servings
2½ pounds boneless, skinless chicken breasts
½ cup teriyaki sauce, your favorite brand
¾ cup pineapple juice
1½ tablespoons liquid smoke
¾ teaspoon crushed red pepper
Trim the chicken breast of any fat. Place trimmed breasts on a sheet pan
and freeze for 1 hour. This will make it easier to slice the chicken into thin
strips. Slice the chicken into ¼-inch strips. Combine teriyaki sauce,
pineapple juice, liquid smoke, and crushed red pepper. Marinate chicken
strips for a minimum of 1 hour in the refrigerator. Place strips on trays.
Do not overcrowd; leave enough space so that pieces are not touching.
Cover and dehydrate on 170ºF for approximately 20 hours, or until desired
doneness, flipping strips once, about halfway through. Store chicken jerky
in an airtight container in the refrigerator or freezer.
Calories 179 • carb. 5g • pro. 33g • fat 2g • sat. fat 0g
Nutritional information per serving:
• chol. 81mg • sod. 340mg • calc. 22mg • fiber 0g
19
“Sun”-Dried Tomato Basil Spread
10 servings, ¼ cup each
10 Roma tomatoes, all close in size
8 ounces ¹/3-less-fat cream cheese
½ cup light mayonnaise
¾ cup light sour cream
1 garlic clove, crushed
¼ cup fresh-grated Parmesan cheese
2 tablespoons chopped fresh basil
2 scallions, light to dark green, chopped
Salt and pepper, to taste
Quarter the tomatoes and place on trays, cut side up. Cover and
dehydrate on 140ºF or on the M2 setting for approximately 7 hours, or
until dry and leathery. Chop the dehydrated tomatoes into smaller pieces.
Combine tomatoes, cream cheese, and mayonnaise in a food processor
until the tomatoes are incorporated and it becomes a consistent mixture.
Move the tomato mixture to a large bowl. Stir in sour cream, garlic,
Parmesan, basil, scallions, and salt and pepper. Serve with your favorite
bread or crackers.
Calories 124 • carb. 6g • pro. 4g • fat 10g • sat. fat 4g
Nutritional information per serving:
• chol. 18mg • sod. 320mg • calc. 83mg • fiber 1g
Yogurt Roll-Ups
Makes 2 roll-ups
1 8-ounce cup vanilla yogurt, your favorite brand
2 tablespoons jam, your favorite flavor
Combine yogurt and jam. Using a rubber spatula, spread the yogurt in an
even, thin layer on the fruit roll-up sheet. Place the sheet on a tray. Cover
and dehydrate on 150ºF or on the M1 setting for approximately 5 hours,
or until the yogurt is no longer gooey throughout. Peel leather from sheet
and cut in half. The leather may be rolled up in plastic wrap and stored
at room temperature for later use.
*Fruited yogurt can be substituted for vanilla, but fruit chunks do not
easily spread evenly.
Nutritional information per half sheet roll-up:
Calories 152 • carb. 29g • pro. 6g • fat 1g • sat. fat 1g
• chol. 6mg • sod. 81mg • calc. 198mg • fiber 0g
20
Spiced Apple Trail Mix Leather
Makes 2 fruit leathers
²/3 cup unsweetened applesauce
Pinch ground cinnamon
Pinch ground nutmeg
½ teaspoon honey
¼ teaspoon fresh lemon juice
1 tablespoon dried cranberries, chopped fine
1 tablespoon walnuts, chopped fine
In a medium bowl, combine the applesauce, cinnamon, nutmeg, honey,
and lemon juice. Using a rubber spatula, spread the applesauce in a thin,
even layer on the fruit roll-up sheet. Sprinkle evenly with dried cranberries
and walnuts. Lightly press the cranberries and walnuts into the
applesauce. Cover and dehydrate on 140ºF or on the M2 setting for
4 hours, or until the applesauce is no longer wet throughout. Peel leather
from sheet and cut in half. The leather may be rolled up in plastic wrap
and stored at room temperature for later use.
Nutritional information per half sheet fruit leather:
Calories 94 • carb. 15g • pro. 0g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 2mg • calc. 8mg • fiber 1g
Strawberry Banana Leather
Makes 2 fruit leathers
¾ cup fresh strawberries, hulled and chopped
½ fresh banana, sliced
½ tablespoon honey
½ teaspoon fresh lemon juice
Cooking spray
Combine all ingredients except cooking spray in a blender and purée until
smooth. Lightly spray a paper towel with cooking spray and rub over the
fruit roll-up sheet. Pour the strawberry mixture evenly on the sheet. Cover
and dehydrate on 150ºF or on the M1 setting for approximately 5 hours,
or until the purée is no longer wet throughout. Peel leather from sheet and
cut in half. The leather may be rolled up in plastic wrap and stored at
room temperature for later use.
Nutritional information per half sheet fruit leather:
Calories 63 • carb. 16g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 1mg • calc. 12mg • fiber 2g
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