Aroma NutriWare NFD-600HD Instruction Manual Download Page 3

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Feel free to experiment with your fruit leather mixes. Find what

combinations taste best to you, use your favorite fruits. Below are a few puree

suggestions to get you started. Use fruit juice concentrates, honey or white

corn syrup for sweeteners.

APPLE-RAISIN: 6 cups chopped apples and

cup chopped dried grapes

APPLE-RHUBARB: 5 cups chopped apples, 1 cup cooked rhubarb and sweetener

to taste.

APPLE-BERRY: 3 cups chopped apples, 3 cups berries and sweetener to taste.

APRICOT-PLUM: 3 cups chopped apricots, 3 cups chopped plums and sweetener

to taste.

APRICOT-BANANA: 5 cups chopped apricots, 1 cup mashed bananas and vanilla

extract to taste.

BANANA-PINEAPPLE: 4 cups mashed bananas, 2 cups chopped pineapple and

sweetener to taste.

BANANA-PEANUT BUTTER: 4 cups mashed bananas, 2 cups crunchy peanut

butter and sweetener to taste.

STRAWBERRY-RHUBARB: 4 cups chopped strawberries, 2 cups chopped cooked

rhubarb and sweetener to taste.

CRANBERRY-APPLE: 3 cups cranberries, 3 cups chopped apples and sweetener

taste.

PEACH-PEAR: 3 cups chopped peaches, 3 cups chopped pears, 1 tsp. cinnamon

and sweetener to taste.

CHERRY-APPLE: 4 cups cherries, 2 cups chopped apples, 1 tsp. lemon juice and

sweetener to taste.

GRAPE-APPLE: 2 cups grapes and 4 cups chopped apples.

CARROT-APPLE: 4 cups cooked and mashed carrots, 2 cups chopped apple and

a pinch cinnamon and/or ground ginger.

PARSNIP-SWEET POTATO: 3 cups cooked mashed parsnips, 3 cups cooked

mashed sweet potato, 1 tbs. lemon juice (optional) and 1 tsp. grated fresh

lemon peel (zest).

Summary of Contents for NutriWare NFD-600HD

Page 1: ...w ww ww w M My yN Nu ut tr ri iW Wa ar re e c co om m D Di ig gi it ta al l F Fo oo od d D De eh hy yd dr ra at to or r Instruction Manual Model NFD 600HD www MyNutriWare com TM by TM ...

Page 2: ...elicious and healthy dried dishes are now only a few button touches away Enjoy the great taste of dehydrated fruits vegetables or jerkies without the added chemicals and preservatives found in many commercially available products Tasty fruit and vegetable leathers can now be as fun to make as they are to eat Dehydrating is the best way to preserve your food It is far superior to canning as the hig...

Page 3: ...ashed bananas and vanilla extract to taste BANANA PINEAPPLE 4 cups mashed bananas 2 cups chopped pineapple and sweetener to taste BANANA PEANUT BUTTER 4 cups mashed bananas 2 cups crunchy peanut butter and sweetener to taste STRAWBERRY RHUBARB 4 cups chopped strawberries 2 cups chopped cooked rhubarb and sweetener to taste CRANBERRY APPLE 3 cups cranberries 3 cups chopped apples and sweetener to t...

Page 4: ... a longer cord is necessary an extension cord rated at 5 amps or more may be used with proper caution 15 Do not expose any parts of the dehydrator to temperatures above 180 F 16 Do not operate near combustible or pressurized spray cans 17 Place the dehydrator on a flat heat resistant surface and use it in a well ventilated area 18 Store in a cool dry place S SA AV VE E T TH HE ES SE E I IN NS ST T...

Page 5: ...ht sauce helps to disguise them 1 cups rehydrated radishes Salt to taste 3 tbs sugar 3 tbs balsamic vinegar 1 tbs light soy sauce 2 tbs sesame oil Toasted sesame seeds for garnish optional In a bowl sprinkle radishes with salt and let stand for 20 minutes Mix sugar with vinegar soy sauce and sesame oil pour over salted radishes and toss well Taste and adjust seasonings Chill If desired sprinkle wi...

Page 6: ...il thoroughly mixed The NutriWare Whole Food Blender will easily blend these or nearly any other foods For more information visit our website at www mynutriware com Keep refrigerated until ready to serve Keeps refrigerated for 3 to 4 weeks Potpourri Herb and Flower Makes approx 11 cups Display your colorful potpourri in beautiful glass dishes If the potpourri begins to lose some of its potency add...

Page 7: ...H HY YD DR RA AT TO OR R Temperature When setting the temperature it is best to find a happy medium While higher temperatures lead to lower drying times if the heat is too great it may affect the quality High temperatures can lead to case hardening where the outer portions of your food are dry but the inside remains moist Temperatures that are too low will take a long time to dry and in doing so u...

Page 8: ...the food where and how the food was grown how it has been stored and more all are factors in dehydrating time For hints look at the dehydrating guide beginning on page 15 P PR RE EP PA AR RA AT TI IO ON N T TI IP PS S Herb Flavored Fish Jerky R RE EC CI IP PE ES S NOTE All fish MUST be cooked before drying Steaming or roasting are the best methods Makes approx 2 lbs Don t let the high amount of sa...

Page 9: ...n well and place on trays to dry Citric Acid Citric acid is also used to prevent the browning of fruits it can add fresh flavor to the dried product You can use either lemon juice or pineapple juice to create a citric acid bath Slice the fruit directly into the juice and let stand in the undiluted juice for 2 minutes Drain fruit well and place on trays to dry Fruit and Nut Treats Makes 24 bars Fee...

Page 10: ...anching Use syrup blanching to retain color and add flavor to dried fruits that are intended for rehydrating Combine 1 cup sugar 1 cup corn syrup 2 cups water and 1 tsp ascorbic acid powder in a heavy saucepan Bring ingredients to a boil and add prepared fruit Reduce heat to low and simmer for 5 to 10 minutes depending on the variety and thickness of the fruit Syrup blanched fruit takes longer to ...

Page 11: ...0º for approximately 33 hours until pliable REHYDRATE Soak in cold water for 1 hour drain Watermelon tends to be mushy when rehydrated LEATHER Not recommended for leather NOTE Dried watermelon is best used as a snack food P PR RE ET TR RE EA AT TM ME EN NT T Cooking Some vegetables such as beets should be completely cooked before being dehydrated It is also possible to dehydrate cooked prepared fo...

Page 12: ...d water and removing any stems or leaves left on the fruit Remove the peel skin pits and seeds as well Puree the fruit or fruit combination of your choice adding just enough liquid to the blender to make a smooth thick puree Create the puree to your tastes If the puree tastes good then the fruit leather will undoubtedly taste even better However it is important not to make the puree too sweet sinc...

Page 13: ...ould be marinated before drying to add flavor and to tenderize The marinade should contain salt as well since it will help to extract water from the meat and to preserve it However no oil should be used Most marinades contain some sort of acid like tomato sauce or vinegar because the acid breaks down fibers to help tenderize the meat Slicing meat while partially frozen will also make it easier esp...

Page 14: ...ged color All herbs should be left on the stem do not remove the stems before or after dehydration Spread herbs loosely on the drying tray Dehydration time will vary according to the size and type of herb Time may vary between 2and 6 hours D DR RY YI IN NG G O OT TH HE ER R I IT TE EM MS S D DE EH HY YD DR RA AT TI IN NG G G GU UI ID DE E Plums PREPARATION Rinse halve and remove pits Flatten plum ...

Page 15: ...xtend storage life by several months if food has been properly and thoroughly dried Pasta The Digital Food Dehydrator is ideal for home made pasta Simply place your fresh made pasta onto the drying trays in single layers Let dry for 2 to 4 hours and it will be ready to pack for storage Recrisping No need to throw out stale crackers chips cookies or cereal now Save money and cut down on your waste ...

Page 16: ...ices salt bouillon cubes or tomato products until foods are completely rehydrated These items may considerably hinder rehydration Some foods take longer to rehydrate than others Carrots and beans require more time than green peas or potatoes Basically foods that take longer to dehydrate will also take longer to rehydrate Try not to use more liquid than necessary for rehydration Nutrients may be dr...

Page 17: ...til pliable D DE EH HY YD DR RA AT TI IN NG G G GU UI ID DE E Parsnips PREPARATION Wash peel and cut into inch slices or shred PRETREATMENT Steam blanch for 4 minutes drain DEHYDRATE Dry sliced parsnips at 100º for 16 to 18 hours until brittle dry shredded parsnips for 10 to 12 hours REHYDRATE Soak in hot water for 1 hour drain NOTE Parsnips are wonderful mashed or added to cream sauces stews and ...

Page 18: ... in hot water for 15 minutes For baking apricots can be used dried LEATHER Excellent for making leathers NOTE Snipping with scissors is the best method for cutting dried apricots Label the storage container with the original weight of the apricots for ease in using for recipes D DE EH HY YD DR RA AT TI IN NG G G GU UI ID DE E Onions PREPARATION Remove papery shell dice or cut into inch slices PRET...

Page 19: ...avoid mold Dried asparagus is best used in recipes that require mashed asparagus Or you can cut it into pieces and mix it into a casserole dish Asparagus D DE EH HY YD DR RA AT TI IN NG G G GU UI ID DE E Mushrooms PREPARATION Rinse quickly and cut into inch slices Mushrooms absorb water like a sponge so work quickly PRETREATMENT Not necessary DEHYDRATE Dry at 100º for approximately 18 hours until ...

Page 20: ...orbic acid to prevent discoloration Add bananas to less sweet fruit purees to achieve a nice flavor balance NOTE Dried bananas are great as a snack or used in trail mixes or cereals Rehydrated bananas D DE EH HY YD DR RA AT TI IN NG G G GU UI ID DE E Leeks PREPARATION Remove the tough top part of leeks Cut stalks in half length wise and rinse under running cold water to remove all dirt that is lod...

Page 21: ...xcellent for leather Strain the seeds from the puree before drying NOTE Consider straining out the seeds before using rehydrated berries in recipes D DE EH HY YD DR RA AT TI IN NG G G GU UI ID DE E Green Beans PREPARATION Wash snip ends and cut into 1 inch pieces PRETREATMENT Steam blanch for 4 minutes drain To tenderize beans before drying place in a single layer on a baking sheet and freeze unti...

Page 22: ...s Broccoli D DE EH HY YD DR RA AT TI IN NG G G GU UI ID DE E Ginger PREPARATION Peel fresh ginger and cut into inch slices PRETREATMENT Not necessary DEHYDRATE Dry at 100º for approximately 18 hours until brittle REHYDRATE Soak in boiling water for 1 to 2 hours drain NOTE To avoid waste dehydrate the fresh ginger that is leftover after using it in a recipe One tsp rehydrated minced ginger is equal...

Page 23: ...al weight you can estimate the weight of the cabbage after rehydrating Red cabbage will lose some of its color when rehydrated It is best to use it in soups or stews D DE EH HY YD DR RA AT TI IN NG G G GU UI ID DE E Eggplant PREPARATION Wash and cut into inch slices PRETREATMENT Not necessary Eggplant actually turns darker when dipped in ascorbic acid DEHYDRATE Dry at 100º for approximately 20 hou...

Page 24: ...ION Wash and drain PRETREATMENT Checking Drop cranberries into boiling water for 1 to 2 minutes until skins are cracked drain DEHYDRATE Dry at 100º for approximately 12 hours until leathery REHYDRATE Soak in hot water for 15 minutes drain LEATHER Cranberries are best combined with other fruits NOTE Canned cranberry sauce does not dry sufficiently to be easily removed from the trays Cranberries can...

Page 25: ...rries are an excellent snack Cherries look good after rehydrating and can be used in pies Dried cherries can be used as a substitute for raisins in recipes Citrus Fruits and Peels Use grapefruits lemons limes or oranges PREPARATION Wash unpeeled fruit and cut into thin even slices If drying just the peels use a vegetable peeler to remove the colored part of the peel do not include the bitter white...

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