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MODEL: NH43-SQ-9
MODEL: NH43-SQ-9
DRYING HERBS & EDIBLE FLOWERS HINTS & TIPS
Rinse thoroughly in cold water and gently dry. Remove any dead or discolored leaves.
Spread on Drying Trays and dry for up to 8 hours. Remove and cool. Break or crush the
herbs and store in a dark, cool place in a self-sealing container. Flowers can be dried in
much the same way and used as garnishes or for flavoring.
CAUTION:
Be confident that the flowers and herbs selected for drying are edible and
pose no danger or threat if consumed. If in doubt, throw away the herbs or flowers.
DRYING MEAT HINTS & TIPS
IMPORTANT:
The USDA's current recommendation (as of 2017) for making jerky safely is
to pre-heat meat to 160°F and poultry to 165°F before the dehydrating process. This step
ensures that any bacteria present will be destroyed by wet heat.
Because this product
only reaches 158°F, before dehydrating meat or poultry, make sure to heat up the
food to the recommended temperature as directed.
Other recommendations include boiling the meat for 5 minutes prior to dehydrating. Once
the internal temperature of the meat (160°F) or poultry (165°F) has reached its respective
recommended temperature, the food is safe to dehydrate.
Another option is to dehydrate the meat or poultry first and then afterward, place in your
oven at a minimum temperature of 165°F (74°C) for at least 30 minutes.
• To properly dry meat, ALWAYS use temperatures above 140°F to avoid potentially
dangerous bacteria growth.
• Meat must be sliced very thinly to be dried. Partially freeze meat for up to 1 hour.
Remove and slice thinly across the grain. Place on the Drying Trays right away. Do not
crowd or overlap the meat slices.
• When done, test a piece of meat. It should crack when bent without snapping. Remove
and cool completely on racks. Store in sealed plastic bags for up to 2 weeks or freeze
until use.
• Seafood fillets should also be thinly sliced. If needed, partially freeze the fish first, then
thinly slice with a sharp knife. Remove any bones, even small ones, for best results.
• Create a great low fat Teriyaki Chicken Jerky by thinly slicing chicken breasts and
marinating in Teriyaki sauce for 1 hour prior to drying. Arrange on Drying Trays right
away right away and dry at 145ºF until crisp. When done, add crushed red pepper, chili
powder or other spices to kick up the flavor.
Sodium Bisulfite (food grade) can also be used. Use a ratio of 1 teaspoon to one
quart of water. Dipping fruit into the water mixture preserves color and nutrients.
Steaming can also be used to set color in fruit. Steam only a few minutes over a
gentle heat. Remove and cool completely. Dry with a paper towel and place in the
dehydrator.
DRYING VEGETABLES HINTS & TIPS
As with fruit, the critical component of drying vegetables is to start with the most
fresh, crisp vegetables at the peak of ripeness.
• Unripe vegetables often have an extremely bitter, acidic flavor. Avoid any that
are under-ripe or over-ripe for best flavor resuIts.
• Wash and dry vegetables just before drying to remove any debris or dirt.
• Do not use vegetables that have blemishes, evidence of bug infestation or
worms, or discoloration.
• Cut off parts of vegetables that appear to be bruised or damaged in transit.
• Discard seeds, stems, rinds and other inedible parts of the vegetable.
• Peel vegetables; almost all vegetables should be peeled or cut before drying.
Rinds or peels lend a bitter or unappetizing taste or texture.
CUTTING & SLICING VEGETABLES HINTS & TIPS
Create uniform pieces for drying; slice or quarter vegetables as needed. Pieces should be no
larger than 1-2 inches in diameter. Cut thin slices of dense vegetables, such as potatoes and
beets. Trim ends and leave some vegetables whole, such as asparagus and green beans.
Pre-treatment of vegetables is usually recommended and is best accomplished by blanching
over boiling water for 2 to 3 minutes, just long enough to set the color and remove acidic
flavors. After blanching, arrange on the Drying Trays.
DRYING NUTS HINTS & TIPS
To reduce enzymes, first soak raw nuts in plenty of water for 24 hours before drying (cashews
for 6 hours). The nuts will expand in size - allow plenty of room in the jar or bowl. Drain the
nuts and dry until crispy, about 10 hours. Store in air-tight containers.
Operating Instructions
Operating Instructions
