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MODEL: NH43-5-R
MODEL: NH43-5-R
Dried or reconsituted fruits and vegetables can be used in a variety of ways.
Dried fruits can be used for snacks at home, on the hiking trail, or on the ski slopes. Pieces of dried
fruits can be used to make cookies and candies.
Reconstituted fruits can be served as marmalades . It can be incorporated into favorite recipes for
breads, gelatin salads, omelets, pies, stuffing, milkshakes, homemade ice cream and cooked cereals.
Dried Vegetables can be added to soups, stews or vegetable dishes. Dehydrated vegetables are also
great for making into chips or dry snacks.
Reconstituted vegetables are also great when making dishes such as chicken pot pie or Shepard pie.
Powdered vegetables in the dried form make a tasty addition to broths, raw soups, and dressings.
In order to maintain the same levels of nutritional values, we suggest:
• Blanching for the appropriate amount of time.
• Packaging dried foods properly and storing containers in a cool, dry and dark place.
• Checking dried foods periodically during storage to insure that moisture has not been reabsorbed.
• Eating dried foods within a reasonable time.
• Using the remaining liquid from the reconstitution process.
DEHYDRATING
Dehydrating times vary according to fruit or vegetable type, size of pieces, and tray load.
Before testing foods for desired dryness, remove a handful and let cool for a few minutes. Foods that
are warm or hot are softer, moister and more pliable than they will be after cooling.
Foods should be dry enough to prevent microbial growth and subsequent spoilage. Dried vegetables
should be hard and brittle. Dried fruits should be leathery and pliable. For
long-term storage, home dried fruits will need to be drier than commercially dried fruits sold
in grocery stores.
STORAGE
Fruits that are cut into a wide variety of sizes should be allowed to "sweat" or condition for a week
after drying. This will equalize the moisture within the pieces before placed into long-term storage. Fruit
should be stored in a non-aluminum, non-plastic container and put in a dry and well-ventilated place.
Dried foods should be thoroughly cooled before they are stored. Store food in smaller increments so
that when opened, they are consumed shortly after.
Pack food as tightly as possible into clean, dry, insect-proof containers. Glass jars or moisture vapor
proof freezer containers or bags are recommended. Metal cans with lids can be used if the dried food
is first placed in a plastic bag.
Your dehydrated food should be checked about once a month. Should you find mold growing, scrape
it off, then pasteurize the contents.
To pasteurize, place food evenly on a baking sheet and bake in an oven for 15 minutes at 175°F. Then
repack in a clean airtight non-plastic container.
ROTATING THE TRAYS
This Food Dehydrator is scientifically designed to rely on natural heat convection to carry away moist
air away from the food. Trays should be rotated during the processing period to insure even drying.
Trays toward the bottom of the dehydrator are exposed to the hottest and driest air, causing them to
dry more rapidly. So simply move them up and move the ones on the top to the bottom.
ADJUSTING THE HEIGHT BETWEEN TRAYS
The food dehydrator offers two options for setting tray heights.
To set the lower (default) height of 1.5 cm, place the trays on top of each other (Shown in A1). Turn and
seat the trays so that the tabs fit precisely into the grooves located at the bottom of each tray.
To increase distance between trays to 2.8 cm, turn the trays so that the tabs located at the bottom of
the trays are placed adjacent to the grooves, (Shown in A2).
A1
A2
Operating Instructions
Operating Instructions
