Dehydrator General Instructions Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Remember that MOVEMENT OF,
Drying,
WARM AIR is the principle of,
Or shrinking, materials can
The dehydrator.,
Be,
Conditons at all times,
Consolidated to make more,
Should encourage the,
Rooms,
Movement of air. Food and,
The,
Herbs should be arranged,
Rule of thumb.,
With open spaces between,
After the original wilting,
Pieces to expedite,
Loosely arranged material is,
Directions:
TEMPERATURE CONTROL requires the use of a thermometer to help the operator
become familiar with management of various materials to be dried.
Temperatures should range between 95F and 105F, but not more thatn 110F.
The warmer temperatures require closer supervision so that drying may be
stopped at the ideal point. Temperature is controlled first by proper
regulation of the heating unit, and second, by....
VENTILATION. The top cover of you dehydrator is more that it may seem. It
provides both work surface and ventilation control, vital to proper
dehydrations. Top must be open to allow for removal of moisture from the
drying foods, and to help control the temperature. Amount of opening will
vary, but usually about two inches is adequate. The dryer top isdesigned
to be a functional work sruface, for preparation and packaging of dried
materials.
TRAY CARE is simple and easy. Wiping with a damp cloth is often all that
is needed. When necessary, trays can be washed and brushed, towel dried
and replaced in the dehydrator to finish the drying cycle.
DONT OVERLOAD YOUR TRAYS. Theyll hold a lot, but too much weight will
cause strain on the trays. Reasonable care in handling will assure a long
life for the trays, and unit.
LOAD LIMITS. If operation instructions have been followed, the dehydrator
should work at full capacity. However, if for instance, all trays are
filled with moist fruit, the drying may seem slowat first.... but
temperature checking and TRAY ROTATION will assure that dehydration
proceeds successfully. Tray rotation simply means to KEEP THE FOOD NEAREST
COMPLETION ON THE BOTTOM, so that moisture from other trays wont be
transferred to the nearly dry material. Remembering that heat and the
moisture with it, rises. TURNING THE TRAYS a quarter of a turn each time
you check the contents of your dryer, will also help ensure even drying.
DRYING VERY JUICY FOODS (Fruit Leathers) is easy with the help of plastic
wrap like Saran Wrap, or Handi-Wrap. Parchment paper can be used for
baking Granola and breakfast cookies. If you need to, only cover half of
the drying surface on each tray so that as you stack the trays, you can
alternate. (right half of bottom tray, left half of next one, etc)
STRONG SMELLING FOODS such as fish, should be dried seperately, but may be
place directly on the tray. Wash trays after such use to be sure that any
odor or residue will not affect the flavor of whatever is dried next.
CAREFUL STORAGE is vital for keeping foods at peak quality. Correct
storage must eliminate MOISTURE, AIR, AND LIGHT, and at the same time,
remain convenient. For this purpose, fairly heavy plastic bags are both
functional and reuseable. Store small quantities of everything, an amount
suitable for your own familys needs. This not only makes it simpler for
you to use your stored food, but also prevents contamination of large
amounts of food should a small quantity, for any reason, begin to spoil.
This is REAL food, no addedcolors, no chemical preservatives, and can be
mighty tempting to a bug. Careful storage will prevent possible insect
infestation.
Glass container are excellent too, but they do require more shelf room.
Careful consideration must be taken to seal jars securely, so that no air
or moisture can enter. With all the stored foods, and ESPECIALLY herbs,
DARKNESS IS VITAL.
LABEL EVERYTHING. Labeling is part of packaging. It is quite
disconcerting to pick up a lovely package of herb tea, and wonder just what
herb it is! (When drying several kinds at once, this can happen within
MINUTES of bagging it) In the herb kingdom, there are many look alikes and
even smell alikes. The correct NAME AND DATE should be apparent at a
glance.
Origin: Dry It - Youll Like it, circa 1973. Shared by: Sharon Stevens,
Jan/95.
Source from luhu.jp
become familiar with management of various materials to be dried.
Temperatures should range between 95F and 105F, but not more thatn 110F.
The warmer temperatures require closer supervision so that drying may be
stopped at the ideal point. Temperature is controlled first by proper
regulation of the heating unit, and second, by....
VENTILATION. The top cover of you dehydrator is more that it may seem. It
provides both work surface and ventilation control, vital to proper
dehydrations. Top must be open to allow for removal of moisture from the
drying foods, and to help control the temperature. Amount of opening will
vary, but usually about two inches is adequate. The dryer top isdesigned
to be a functional work sruface, for preparation and packaging of dried
materials.
TRAY CARE is simple and easy. Wiping with a damp cloth is often all that
is needed. When necessary, trays can be washed and brushed, towel dried
and replaced in the dehydrator to finish the drying cycle.
DONT OVERLOAD YOUR TRAYS. Theyll hold a lot, but too much weight will
cause strain on the trays. Reasonable care in handling will assure a long
life for the trays, and unit.
LOAD LIMITS. If operation instructions have been followed, the dehydrator
should work at full capacity. However, if for instance, all trays are
filled with moist fruit, the drying may seem slowat first.... but
temperature checking and TRAY ROTATION will assure that dehydration
proceeds successfully. Tray rotation simply means to KEEP THE FOOD NEAREST
COMPLETION ON THE BOTTOM, so that moisture from other trays wont be
transferred to the nearly dry material. Remembering that heat and the
moisture with it, rises. TURNING THE TRAYS a quarter of a turn each time
you check the contents of your dryer, will also help ensure even drying.
DRYING VERY JUICY FOODS (Fruit Leathers) is easy with the help of plastic
wrap like Saran Wrap, or Handi-Wrap. Parchment paper can be used for
baking Granola and breakfast cookies. If you need to, only cover half of
the drying surface on each tray so that as you stack the trays, you can
alternate. (right half of bottom tray, left half of next one, etc)
STRONG SMELLING FOODS such as fish, should be dried seperately, but may be
place directly on the tray. Wash trays after such use to be sure that any
odor or residue will not affect the flavor of whatever is dried next.
CAREFUL STORAGE is vital for keeping foods at peak quality. Correct
storage must eliminate MOISTURE, AIR, AND LIGHT, and at the same time,
remain convenient. For this purpose, fairly heavy plastic bags are both
functional and reuseable. Store small quantities of everything, an amount
suitable for your own familys needs. This not only makes it simpler for
you to use your stored food, but also prevents contamination of large
amounts of food should a small quantity, for any reason, begin to spoil.
This is REAL food, no addedcolors, no chemical preservatives, and can be
mighty tempting to a bug. Careful storage will prevent possible insect
infestation.
Glass container are excellent too, but they do require more shelf room.
Careful consideration must be taken to seal jars securely, so that no air
or moisture can enter. With all the stored foods, and ESPECIALLY herbs,
DARKNESS IS VITAL.
LABEL EVERYTHING. Labeling is part of packaging. It is quite
disconcerting to pick up a lovely package of herb tea, and wonder just what
herb it is! (When drying several kinds at once, this can happen within
MINUTES of bagging it) In the herb kingdom, there are many look alikes and
even smell alikes. The correct NAME AND DATE should be apparent at a
glance.
Origin: Dry It - Youll Like it, circa 1973. Shared by: Sharon Stevens,
Jan/95.
Source from luhu.jp