West Bend Back to Basics FD-600 User Manual

BACK TO BASICS

PRESERVING A TRADITION

FOOD DEHYDRATOR

For Healthy, Natural

Snacks Anytime!

Model FD-600

INSTRUCTION MANUAL

Before operating this unit, please read instructions completely.

MAKING YOUR OWN DRIED FOODS IS

FUN, EASY & DELICIOUS

Congratulations on your purchase of the Back To Basics Food Dehydrator. You’ll love the convenience and ease of drying your own trail foods, healthy and nutritional snacks, and tasty jerky all without chemicals and preservatives. You’ll be surprised at the savings over store-bought dried foods, too. Your new Food Dryer will pay for itself

many times over while providing better tasting, more nutritious foods.

Go ahead

........

dry it, you'll like it!

IMPORTANT SAFEGUARDS

FOOD HANDLING WARNINGS......................................................... 3

SELECTING FOODS TO DRY........................................................... 3

DRYING TIMES.................................................................................. 3

BASIC OPERATING INSTRUCTIONS CLEANING INSTRUCTIONS

DRYING FRUITS................................................................................ 5

PRETREATMENTS FOR FRUIT........................................................ 5

ROTATING TRAYS DRYNESS TEST

FRUITS THAT DRY BEST.................................................................. 7

MAKING FRUIT LEATHER............................................................... 8

DRYING VEGETABLES.................................................................... 9

PRETREATMENTS FOR VEGETABLES

VEGETABLES THAT DRY BEST..................................................... 10

DRYING MEATS

DRYING HERBS & SPICES............................................................ 12

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STORAGE/PACKAGING.................................................................. 13

REHYDRATING METHODS............................................................. 14

RECIPES TO GET YOU STARTED FOOD DEHYDRATOR ACCESSORIES WARRANTY & SERVICE

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fWIPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following.

1. READ ALL INSTRUCTIONS BEFORE USING.

2. Do not touch hot surfaces.

3. To protect against electrical shock do not imnrterse cord, plugs, or the base assembly 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

6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has been damaged In any manner. Return appliance to the nearest authorized service facility for examination, repair, or electricai or mechanical adjustment.

7. The use of accessory attachments not recommended or sold by the appliance manufacturer may cause fire, electric shock or injury.

8. Do not use outdoors,

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

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

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

12. Be sure to turn switch to OFF position after each use of your Food Dehydrator.

13. To disconnect, grip plug and pull from wall outlet. Never pull on cord.

14. Never leave the house while the appliance is on.

15. Operate this appliance only on heat resistant cooking surface such as tile, formica or any surface with heat resistant finish.

16. A short cord set 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 their 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.

SAVE THESE INSTRUCTIONS

This Food Dehydrator is intended for household use only.

FOOD HANDLING WARNINGS

The following food handling practices must be followed to prevent food borne illnesses. This is the case with all foods, fresh and dried.

» Wash hands thoroughly before handling food, and wash again each

time they touch anything other than food.

• Keep your work area, all equipment and utensils clean.

• Wash trays and lid of dehydrator between each use.

• Avoid touching foods as much as possible. Use tongs, forks, and other utensils instead of hands if possible.

• Keep hands away from mouth, nose and hair when handling food.

• Avoid handling food when ill or with sores or cuts on hands.

• Keep animals and pets away from food preparation areas.

Failure to follow these practices could result in bacteria growth in the food product or storage container which could result in serious illness.

SELECTING FOODS TO DRY

Foods to dry should be in prime condition. Because sugar is not added, as it is to canned foods, dried underripe fruits may have a flat, often bitter taste. Tree ripened fruits have the highest natural sugar and best flavor for drying. Vegetables should be fresh and tender when dried. Avoid overripe fruits and vegetables, and cut away any bruised or spoiled portions. Remember that if it’s good for eating, it will be good for

drying.

DRYING TIMES

There are so many variables that it is difficult to estimate exact times for drying. Variables include the outside temperature and humidity, now full the dehydrator is loaded, and the type and thickness of foods to be dried. Here are some guidelines:

Fruits or vegetables, sliced 1/4 to 3/8-inch thick - 6 to 10 hours. Fruit halves, dried skin side down -12 to 20 hours.

Fruits with skins, halved and pitted (cherries or raisins) -12 to 24 hours

Fruit Leather - 6 to 12 hours

BASIC OPERATING INSTRUCTIONS

• Before using your Food Dehydrator for the first time, wash the trays and lid in warm, soapy water and rinse well. Wash the outer surface of the base with a moist sponge and mild detergent. AVOID SPILLING WATER OR LIQUIDS IN OPENINGS IN THE BASE. DO NOT IMMERSE BASE UNIT IN WATER OR ANY OTHER LIQUID.

• Place the base unit on a heat resistant counter top such as tile or formica. Plug the unit into a proper wall outlet, if desired, you may preheat the unit while the last tray of food is prepared.

• Arrange food to dry on each of the trays without overlapping the pieces. Stack trays with prepared food and place on the dryer base. Place the lid on top. Check food frequently (every 1/2 hour) near the end of the drying time and remove individual pieces as they are dry. When foods are all the same size and thickness, they will dry evenly and at the same rate.

CLEANING INSTRUCTIONS

Unplug from electrical outlet before cleaning. Wash trays and lid in warm, soapy water. Some dried on foods are easier to remove after trays have soaked for 10-15 minutes. Trays can be washed on top rack of dishwasher if desired. Rinse well, then dry. Wipe dryer base with

damp cloth only. DO NOT IMMERSE BASE IN WATER.

DRYING FRUITS

Wash fmits well and remove any bruised or overripe portions. Peel if desired. Larger fruits may be halved or quartered. If pieces of fruit vary in size, they may be sliced 1/4 to 3/8 inch thick for more even drying. Smaller fruits such as grapes and cherries may be dried whole. Remove pits or stones from fruits such as prunes, cherries, apricots, etc.

Fruits that have been artificially waxed to prevent moisture loss should always be peeled. Peeling is optional with other fruits. Dried pear skins tend to be grainy and peach peels are a little fuzzy.

Most fruits can be placed directly on the drying trays as they are

prepared...pineapples, grapes, strawberries, prunes, etc.

However, apples, apricots, bananas, peaches and pears turn brown when the cut surfaces are exposed to the air due to oxidation and the

reaction of enzymes. These fruits may be pretreated (explained below) to slow b'^owning and to prevent loss of Vitamins A and C.

PRETREATMENTS FOR FRUIT

You need not pretreat fruit in order to dry it. However, pretreatment often makes fruit look better, increases the shelf life and can even

enhance the nutritional value of some foods. Experiment with both treated and untreated food to see which will best suit your needs.

Remember, proper storage is critical to the quality of the stored product whether treated or untreated.

NATURAL PRETREATMENTS

Use pineapple , lemon, orange or lime juice as a natural alternative to

other pretreatments to reduce browning. Slipe fruit directly into juice.

Remove promptly (about 2 minutes) and place on trays. Fruits may also

be dipped in honey, spices, jello powders or sprinkled with coconut to

give them a delicious dried flavor. Use your imagination and make your

own flavored dip.

ASCORBIC ACID-CITRIC ACID

These two acids help to prevent browning. Dissolve 2 tablespoons of

ascorbic acid and 2 tablespoons of citric acid in 1 gallon of water. Dip

cut fruits into solution for no more than 2 minutes. Drain, then

Immediately place on tray to dry.

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