Note:
Trays closest to the heat source will receive the hottest,
driest air causing them to dry more quickly. To adjust for
this, change the position of the trays every 18 hours or
so. Move the top tray to the bottom, and then move
each tray up one level. Continue to do so during the
entire process.
Step 7)
Check the food and remove it from the Dehydrator when
it is done and feels dry to the touch. Allow it to cool, and
then store in jars or a suitable long term storage
container.
Vents
For most uses of the Dehydrator, the vents should always be left fully
open. Choosing to use different vent settings will be something that you
may wish to do after becoming familiar with your Dehydrator and its many
uses. Experiment with various foods. The vent settings are experimental
as each food item will have a different water content and drying time.
The vents located on your Dehydrator have five (5) different settings; 0-1-
2-3-4-5. Each of these numbers correspond to the same number of vents
or openings. Slide and turn the cover and line up the number to the
square plastic tab to set the vents. For example, setting the vents at “0”
will mean that no vents are open, “3” will mean 3 vent holes are open.
Pretreating
The enzymes that are responsible for color, flavor and texture, change
during the life of the produce. This process will continue during drying
and storage unless the activity is slowed down. The following information
offers some methods which you may choose to use to impact this pro-
cess.
Blanching:
Plunge the fruit or vegetables into boiling water
for one (1) or two (2) minutes. Place in ice water
to cool. Blot to remove excess moisture before
drying.
Steam Blanch:
Use steam for about four (4) minutes and then
place in ice water to cool.
Fruit Dip:
Plunge the fruit into lemon or pineapple juice for
two to three minutes. Blot and place on the tray.
You may also use lime juice, orange juice, honey
or gelatin.
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