EXPANDABLE 528
D E H Y D R A T O R
Owner’s Manual User Guide
10
Pretreating
PRETREATING
Dipping in a Pretreating Solution: (generally used for fruits)
Some fruits, such as apples, pears, peaches, apricots and bananas tend
to oxidize and darken somewhat during drying or when stored beyond 6-7
months. To prevent discoloration and extend shelf life, pretreat as follows:
• Dipping Solution: We prefer using bottled lemon juice, 2 parts juice to
1 part water. You may also use orange juice, pineapple juice, (fresh or
bottled), fresh lemon juice, ascorbic acid or a produce protector such as
Fruit-Fresh. Ascorbic acid may be purchased from drug stores. Mix 1 tsp
ascorbic acid per quart of water. Follow label directions for Fruit-Fresh.
• Allow fruit to sit in pretreating solution for 2-5 minutes. Do not leave fruit
in the solution for longer than 10 minutes.
• Strain through fi ne mesh strainer before placing on drying trays.
Blanching/Steaming Benefi ts: (generally used for vegetables)
• Sets color
• Stops ripening process (enzymatic action)
• Prevents changes in fl avor
• Facilitates the drying process and reduces drying time
• Reduces contamination from molds and bacterial growth.
NOTE: Many vegetables such as beans, corn, peas and broccoli must be
steamed or blanched before drying. Carrots and celery should be blanched
or steamed. Although untreated vegetables used within three to four months
will have acceptable fl avor, heat treated vegetables will have better color
and reconstitute much more quickly. A few vegetables, such as onions,
garlic, peppers, tomatoes and mushrooms can be dried and reconstituted
successfuly without heat treatment. Generally, if vegetables must be steamed
or blanched for freezing, they must be treated for drying. Blanching is faster
than steaming.
How to Blanch:
• Place vegetables in a basket or colander.
• Dip fi lled basket or colander into a pot of boiling water for 5-20 seconds
depending upon the size of cut vegetable. (Leave in water only until you
notice a change in color).
• Remove immediately. Dip in ice cold water to stop cookig process.
• Drain and place on drying trays.
How to Steam:
• Place vegetables in a basket or colander that will allow steam to circulate
around the vegetables.
• Dip fi lled basket or colander into a pot with about 2 inches of boiling
water. Food should not make contact with water.
• Cover and steam 3-5 minutes.
• Remove immediately. Dip in ice cold water to stop cooking process.
• Drain and place on drying trays.
11
Filling the Drying Trays
FILLING THE DRYING TRAYS
Caution: If loose particles get into the base or moisture drips down to the
base and gets into the motor, it will damage the motor and electronics. To
prevent any damage make sure you follow the instructions below carefully.
Before fi lling the trays:
• Be sure to blot all excess moisture from foods that have been washed,
sugared, marinated or are high in moisture, (such as very ripe tomatoes or
citrus fruit) to prevent dripping.
Filling the trays:
• Once the food has been properly sliced (and pretreated, if desired), begin
fi lling the dehydrating trays.
• Arrange food on the tray in a single layer. Leave a little space between
each piece of food.
• Make sure the center hole in each tray is always left uncovered to allow
air to circulate.
• If only one side of the food is cut, place the cut side up.
NOTE: Always fi ll the trays with food before placing trays onto the base.
Filled Trays:
• Do not immediately place fi lled trays onto the dehyddrator base.
• Let excess moisture drip off the trays before putting on the base by either
tapping each tray fi rmly on a towel to remove excess moisture or let fi lled
trays sit away from the dehydrator for 10 minutes, on a towel or paper
towels.
• Placing trays on a towel or paper towels to collect moisture will make
cleanup easier.
Optional:
• To catch any remaining overfl ow that may occur, use fruit leather sheets
placed on the bottom two trays.
• Alternate placing the sheets on one half of each tray. This will allow the
warm air to circulate.
• Place these two bottom trays (without food), directly on the dehydrator
base.
• Do not use wax paper, as the wax will melt at dehydration temperatures.
Remember to always leave the center hole uncovered or unobstructed.
Fruit leather sheets and empty trays may be removed when food stops
dripping.
