Weston 75-0401-W, 75-0501-W User Manual
FOOD DEHYDRATOR
75-0401-W 6 TRAY / 75-0501-W 5 TRAY
DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER
SLIGHTLY FROM THE PRODUCT IN THIS BOX. 081015
TABLE OF CONTENTS / ÍNDICE / TABLE DES MATIÈRES
2
GENERAL SAFETY RULES
COMPONENT LIST
HOW TO LOAD TRAYS AND SCREENS
HOW TO USE THE DEHYDRATOR
FOOD SAFETY TIPS
DEHYDRATING FRUITS AND VEGETABLES
STORING DEHYDRATED FOOD
DEHYDRATING CHART FOR FRUITS AT 135°F (60°C)
DEHYDRATING CHART FOR VEGETABLES AT 125°F (55°C)
DEHYDRATING FRESH HERBS
DEHYDRATING CHART FOR HERBS AT 100°F (40°C)
DEHYDRATING JERKY
CARE AND CLEANING
TROUBLESHOOTING
WARRANTY
REGLAS IMPORTANTES DE SEGURIDAD
LISTA DE COMPONENTES
CÓMO CARGAR LAS BANDEJAS Y LOS FILTROS
CÓMO USAR EL DESHIDRATADOR
CONSEJOS DE SEGURIDAD DE LOS ALIMENTOS
CÓMO DESHIDRATAR FRUTAS Y VEGETALES
CÓMO ALMACENAR ALIMENTOS DESHIDRATADOS
TABLA DE DESHIDRATACIÓN PARA FRUTAS A 135°F (60°C)
TABLA DE DESHIDRATACIÓN PARA VEGETALES A 125°F (55°C)
CÓMO DESHIDRATAR HIERBAS FRESCAS
TABLA DE DESHIDRATACIÓN PARA HIERBAS A 100°F (40°C)
CÓMO DESHIDRATAR CECINA
CUIDADO Y LIMPIEZA
RESOLVIENDO PROBLEMAS
INFORMACIÓN DE GARANTÍA WESTON
IMPORTANTES RÈGLES DE SÉCURITÉ
LISTA DE COMPONENTES
COMMENT RÉPARTIR LES ALIMENTS SUR LES PLATEAUX ET LES TAMIS
UTILISATION DU DÉSHYDRATEUR D’ALIMENTS
CONSEILS POUR L’INNOCUITÉ DES ALIMENTS
DÉSHYDRATATION DES FRUITS ET DES LÉGUMES
STOCKAGE DES ALIMENTS DÉSHYDRATÉS
TABLEAU DE DÉSHYDRATATION POUR LES FRUITS À 60 °C (135 °F)
TABLEAU DE DÉSHYDRATATION DES LÉGUMES À 55 °C (125 °F)
DÉSHYDRATATION DES HERBES FRAÎCHES
TABLEAU DE DÉSHYDRATATION DES HERBES À 40 °C (100 °F)
DÉSHYDRATATION DU BŒUF
ENTRETIEN ET NETTOYAGE
DÉPANNAGE
INFORMATION SUR LA GARANTIE
3
4
5
6-7
8
8-9
10
11
12
13
13
13
14
15
16
18
19
20
21-22
23
23-24
25
26
27
28
28
28
29
30
32
34
35
36
37-38
39
39-40
41
42
43
44
44
44
45
46
47
CLEANING INSTRUCTIONS
3
ENGLISH INSTRUCTIONS
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 cord or plug, or after the
appliance malfunctions or is dropped
or damaged in any manner. Call our
toll-free 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.
GENERAL SAFETY RULES
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS
PRIOR TO USING THIS UNIT. YOUR SAFETY IS MOST IMPORTANT!
FAILURE TO COMPLY WITH PROCEDURES AND SAFE GUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE. REMEMBER:
YOUR PERSONAL SAFETY IS YOUR RESPONSIBILITY!
SAVE THESE INSTRUCTIONS
11. Do not place on or near a hot gas or
electric burner, or in a heated oven.
12. To disconnect, turn off the appliance
and then remove plug from wall outlet.
13. Do not use appliance for other than
intended use.
14. Electrical Shock Hazard: This product
is provided with a polarized plug (one wide
blade) to reduce the risk of electric shock.
The plug ts 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
t fully into the outlet, reverse the plug. If it
still does not t, have an electrician replace
the outlet.
15. 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.
16. To avoid an electrical circuit overload,
do not use another high- wattage
appliance on the same circuit with this
appliance.
COMPONENT LIST
DIAGRAM NUMBER PART DESCRIPTION PART NUMBER
1 LID 75-0402
2 MESH SCREEN 75-0403
3 FRUIT ROLL SHEET 75-0404
4 TOP TRAY WITH VENT COVER 75-0405
5 TRAY WTH VENT HOLE 75-0406
If any components of this unit are broken, the unit does not operate properly or you
need a replacement instruction manual, visit us on the web at
WestonProducts.com
Or call Weston Brands LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 001-440-638-3131
ENGLISH INSTRUCTIONS
4
4
1
2
5
3
5
ENGLISH INSTRUCTIONS
HOW TO LOAD TRAYS AND SCREENS
Dehydrator Preparation
• The top tray must always be in the top
position for proper drying.
• All (5) or (6) 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 desired dryness is achieved.
1. Always place food in a single layer on each
tray for even drying. Do not overlap fruits,
vegetables, or meats. Do not crowd product on
trays. FIGURE 1
2. Use the mesh screen for drying herbs and
small pieces of fruits or vegetables. FIGURE 2
3. If using a mesh screen, place screen in tray
before adding food. For best results, only use
mesh screens in the top two trays. FIGURE 3
4. Use the fruit roll sheet for drying purees from
fruits. FIGURE 4
5. If using the fruit roll sheet, place sheet in the
top tray. For best results, do not use more than
two fruit roll sheets and place in the top two
trays. Always stack the top tray last, before the
lid, for proper drying. FIGURE 5
FIGURE 1
FIGURE 2
FIGURE 3
FIGURE 4
FIGURE 5
ENGLISH INSTRUCTIONS
6
HOW TO USE THE DEHYDRATOR
FIGURE 7
FIGURE 8
FIGURE 9
NOTES:
• Food should be stored in an airtight container
once properly cooled.
• To START, PAUSE, or RESET:
Press the START/PAUSE button.
• To Change Time or Temperature During
Drying Without Pausing or Resetting: Press
the TIME/TEMP button once for time or twice
for temperature. The last setting will ash.
Use arrows to adjust. Unit will continue drying
automatically at the new setting.
1. Plug in unit. Default time “00” will ash on
the display. FIGURE 7
2. Press the + arrow to set the drying time.
Maximum drying time is 48 hours, which can
be set in 1-hour increments. FIGURE 8
3. Press the TIME/TEMP button to set the
temperature. Default temperature “130” will
ash on the display. FIGURE 9
4. Press the + or – arrow to set the drying
temperature. Press the TIME/TEMP button to
adjust the temperature for Fahrenheit. Press
and hold the TIME/TEMP button for 2 seconds
while TEMP is displayed to change from ºF
to ºC. Temperature can be set from 100°F to
160°F in 5° increments. NOTE: Default
setting is Fahrenheit. If you reset this unit or
unplug it while it is set for Celsius, it will go
back to Fahrenheit. FIGURE 10
5. Press the START/PAUSE button to start
drying. The display will alternate from showing
TIME and TEMP over the drying period.
lid, for proper drying. FIGURE 11
FIGURE 10
FIGURE 11
7
ENGLISH INSTRUCTIONS
6. To PAUSE to Check Food: Press the START/PAUSE
button and unit will pause. Display will ash “PA.” Press
the START/PAUSE button again to resume drying.
FIGURE 12
7. To RESET: Press and hold the START/ PAUSE
button for 2 seconds; “00” will ash in display. To
continue drying, press TIME/TEMP button to set a
new time and temperature. FIGURE 13
8. To STOP “00” ashing: Press and hold the
START/PAUSE button again for an additional 2
seconds. “00” will still appear in display and not
ash. If drying is complete, unplug the unit. FIGURE
14
9. If drying is complete before programmed time has
ended, PAUSE or STOP unit and then unplug. Let
food cool completely on trays or wire rack before
storing. FIGURE 15
FIGURE 12
FIGURE 13
HOW TO USE THE DEHYDRATOR
FIGURE 14
FIGURE 15
ENGLISH INSTRUCTIONS
8
• For food safety, 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.
• Marinating meats helps with the avor and texture of jerky. Do not marinate
meat longer than recipe or package directions call for.
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.
• Visit www.usda.gov for any questions on meat and food safety.
• Never dehydrate meats with fruits and vegetables, due to crosscontamination 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 food 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.
FOOD SAFETY TIPS
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 avor.
• 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, cauliower, and broccoli, have a strong smell
when drying.
B. Pre-treatment
• 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
avor 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 lled with cold water to a rolling boil.
• Place cleaned fruits or vegetables in a strainer with a handle.
• Dip strainer into the boiling water for the recommended time.
• Make sure that all the fruits or vegetables are covered with water for even
blanching.
DEHYDRATING FRUITS AND VEGETABLES
ENGLISH INSTRUCTIONS
9
• After blanching is complete, plunge into a large bowl lled 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.
C. Determining Dryness
• Many things inuence 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.
• Drying charts are a guideline. Drying times and temperatures vary for
different types of foods; start checking food at the minimum recommended
time referenced on the chart. If the food is not listed on the chart, pick a similar
food.
• Combine any remaining food to upper trays for ease of checking doneness.
• Check all trays for doneness at the minimum recommended time on the
chart.
• 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.
D. Drying Fruit Rolls
• Fruit rolls can be made with peeled and pitted pureed fresh fruits; canned
fruit that has been well drained and pureed; defrosted frozen fruit, drained and
pureed; or with store-bought applesauce.
• Fruits that are higher in pectin (apples, apricots, blueberries, grapes,
peaches, pears, pineapples, and plums) will make a fruit roll with a nice
leatherlike texture.
• When using a low-pectin fruit (grapefruits, lemons, limes, oranges,
raspberries, and strawberries), combine with a higher-pectin fruit for an easy
peelable fruit roll.
• Lightly spray the fruit roll sheet with nonstick cooking spray or lightly grease
with vegetable oil before adding your pureed fruit.
• Evenly spread about 3/4 cup to 1 cup (177 ml to 237 ml) puree on the
prepared fruit roll sheet about 1/4 inch (0.6 cm) thick.
• Add the fruit roll sheet to one of the top two trays for drying.
• Fruit rolls should be checked for doneness starting at 4 hours.
• Fruit rolls will be slightly tacky when dried.
• Always remove the fruit roll from the sheet after cooling for 15 minutes.
• The fruit roll should be slightly warm to easily remove from the fruit roll sheet.
• Once rolled up, cool completely before storing in an airtight container.
ENGLISH INSTRUCTIONS
10
• 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-tting 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.
• Fruit rolls stored at room temperature may keep up to 1 month, if stored
properly.
• 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. When in
doubt, throw it out.
STORING DEHYDRATED FOOD
ENGLISH INSTRUCTIONS
11
FRUIT HOW TO
PREPARE
PRETREATMENT/
TIME
DEHYDRATING
TIME**
HIGH
PECTIN
FRUIT
Apples Peeled, sliced
1/4 inch (0.6 cm)
thick
#C 8 to 12 hours Yes
Apricots Pitted, peeled,
sliced 1/4 inch
(0.6 cm) thick
#C 15 to 19 hours Yes
Bananas Sliced 1/4 inch
(0.6 cm) thick
#C 6 to 10 hours No
Blueberries Whole *B/1 minute 14 to 18 hours Yes
Cherries Pitted, halved – 22 to 26 hours No
Cranberries Whole *B/1 minute 17 to 21 hours Yes
Green or Red
Seedless
Grapes
Halved – 19 to 23 hours Yes
Kiwi Sliced 1/4 inch
(0.6 cm) thick
– 8 to 12 hours Yes
Lemons, Limes,
or Oranges
Sliced 1/4 inch
(0.6 cm) thick
– 17 to 21 hours No
Mangoes Peeled, pitted,
sliced 1/4 inch
(0.6 cm) thick
– 13 to 17 hours No
Nectarines Peeled, pitted,
sliced 1/4 inch
(0.6 cm) thick
#C 11 to 15 hours Yes
Peaches Peeled, sliced
1/4 inch (0.6 cm)
thick
#C 11 to 15 hours Yes
Pears Peeled, sliced
1/4 inch (0.6 cm)
thick
#C 10 to 14 hours Yes
Pineapples Peeled, cored,
sliced 1/4 inch
(0.6 cm) thick
– 12 to 16 hours Yes
Plums Pitted, sliced in
eighths
– 23 to 27 hours Yes
Strawberries Sliced 1/4 inch
(0.6 cm) thick
– 6 to 10 hours No
DEHYDRATING CHART FOR FRUITS AT 135°F (60°C)
*B = Blanching #C = Color Protector
(See “How to Blanch” and “How to Protect Color” on page 8)
**Times may vary depending on the ripeness of your fruits and amount per
tray. See “Dehydrating Fruits and Vegetables” on pages 8 and 9.
ENGLISH INSTRUCTIONS
12
VEGETABLE HOW TO PREPARE PRE-
TREATMENT/
TIME
DEHYDRATING
TIME**
Bell Peppers Sliced 1/4 inch (0.6 cm)
thick
– 9 to 13 hours
Broccoli Small orets *B/2 minutes 9 to 13 hours
Carrots Sliced diagonally 1/4 inch
(0.6 cm) thick
*B/2 minutes 11 to 15 hours
Cauliower Small orets *B/2 minutes 8 to 12 hours
Celery Sliced diagonally 1/4 inch
(0.6 cm) thick
– 5 to 9 hours
Grape Tomatoes
Halved – 13 to 17 hours
Green Beans Sliced 1/4 inch (0.6 cm)
thick
*B/2 minutes 12 to 16 hours
Mushrooms Sliced 1/4 inch (0.6 cm)
thick
– 8 to 12 hours
Onions Sliced 1/4 inch (0.6 cm)
thick
– 14 to 18 hours
Squash, Yellow
or Zucchini
Sliced 1/4 inch (0.6 cm)
thick
– 7 to 11 hours
Tomatoes Sliced 1/4 inch (0.6 cm)
thick
– 10 to 13 hours
DEHYDRATING CHART FOR VEGETABLES AT 125°F (55°C)
*B = Blanching (See “How to Blanch” on page 8)
**Times may vary depending on the water content of your vegetables.
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.
• Small herbs should be placed on the mesh screen for the best drying.
• 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.
ENGLISH INSTRUCTIONS
13
FRESH HERB DEHYDRATING TIME**
Basil 4 to 6 hours
Chives
5 to 7 hours
Cilantro
4 to 6 hours
Mint
5 to 7 hours
Parsley
4 to 6 hours
Rosemary
5 to 7 hours
DEHYDRATING CHART FOR HERBS AT 100°F (40°C)
*B = Blanching (See “How to Blanch” on page 8)
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 avor 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.
CARE AND CLEANING
1. Unplug unit when through drying. Let cool.
FIGURE 16
2. Wash in warm, soapy water. FIGURE 17
3. DO NOT use the “SANI” setting when washing
in the dishwasher. “SANI” cycle temperatures
could damage your product. FIGURE 18
4. Wipe the base with a damp, soapy cloth.
FIGURE 19
ENGLISH INSTRUCTIONS
14
FIGURE 16
FIGURE 16
FIGURE 18
DISHWASHER SAFE
FIGURE 19
ENGLISH INSTRUCTIONS
15
PROBLEM PROBABLE CAUSE/SOLUTION
Food not drying. Food could be cut too thick or peel could have
been left on. Follow recommendations in charts
on pages 10, 11, or 12, or according to the
recipe.
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.
TROUBLESHOOTING
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