STX International Dehydra 1200W-XLS, Instruction Manual

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UNIT STORAGE
Allow unit to cool before storing. Always ensure the unit is OFF and
unplugged when not in use.
FOOD STORAGE
Dried foods should be allowed to condition before being placed into
a storage container. Generally, let the dehydrated food stand about 1
week in a dry, well ventilated and protected area. This conditioning time
allows for further drying and removes most of the remaining moisture
in the food. Dried food can be placed into clean, dry, insect resistant
containers, preferably glass jars. Heavy gauge plastic freezer bags can
also be used. Eliminate as much air as possible before sealing the bag.
When properly used, vacuum sealers provide ideal storage. The less
air present, the less potential for the formation of molds. Stored foods
should be checked monthly for insects and mold. If mold is present,
discard the whole container and start over, double checking your next
batch to make sure that moisture levels in food are low and the container
is airtight.
REHYDRATING
Dried foods do not need to be rehydrated for consumption. Many people
prefer them in their dried state. If you want to rehydrate your food, the
basic guidelines are to soak food in unsalted water for 3-7 minutes and
then prepare as usual. If you are boiling them, use the same water they
soaked in to preserve nutrients.
If you plan to soak foods for more than 1 hour, they should be placed in
the refrigerator to prevent bacterial growth. One cup of dried vegetables
will rehydrate to about 2 cups. One cup of fruit will rehydrate to about
1 ½ cups. Rehydration times will vary depending on the thickness and
the water temperature used. Warm water will speed rehydration but may
result in flavor loss.