tEmpEraturE
Follow the guide on the cover of the dehydrator for proper drying temperatures. If the
heat is too high, the food may “case harden” which means it will feel dry on the outside;
yet inside, it is still moist. If the heat is set too low, drying time and use of electricity is
increased. Meats and Fish should always be dried at the highest temperature setting.
timE
Drying times vary depending on multiple factors. These factors include the amount of
humidity in the air, the moisture content of the food being dried and the method of
preparation. Halfway through the dehydration process, we suggest rotating the trays for
even dehydration.
humidity:
Check with your local weather service to determine the day’s humidity level.
The closer the humidity is to 100%, the longer it will take for your food to dry.
moisture Content:
Water content of a fruit or vegetable can vary due to growing season,
rainfall and environmental factors, as well as the ripeness of the food. The more water,
the longer the drying time.
Slicing:
Uniform, thin food slicing not more than 1/4” thick, spread evenly in a single layer
on the drying trays.
tEStinG For DrynESS
Remove a piece of food, let it cool. Fruits should be pliable, leathery or chip-like. Depending
on your preferences. Tear fruits in half, pinch and watch for moisture drops along tear.
Fruit rolls should be leathery with no sticky spots. Vegetables should be tough or crisp.
Meat and fish jerky should be tough, not brittle.
StoraGE
Containers for dried foods should be safe from moisture and insects. Glass jars with tightly
fitted lids, plastic zip-lock and vacuum/heat-sealable bags are recommended storage
containers. Food-safe metal cans, such as coffee cans or cookie tins, may be used to store
individual bags for extra protection. store in a cool, dark and dry area at 50º - 60ºF/10º - 16ºC.
rEConStitution
Reconstituting dried foods adds yet another dimension to the versatility of daily food
preparation. Properly dried foods rehydrate well. They return practically to their original
size, form and appearance. There are several methods of reconstituting dehydrated food,
including soaking foods in water or juice, placing food in boiling water, cooking, or using
an electric steamer. It is important to remember not to add salt, sugar or spices during the
initial five minutes of reconstitution as these additives hinder the absorption process.
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