Back to Basics FD-600 User Manual

Guidance on choosing prime condition fruits and tender vegetables for drying.

Guidelines for drying times based on food type and thickness.

Instructions for cleaning trays, lid, and dryer base, emphasizing not immersing the base.

Methods to improve fruit appearance, shelf life, and nutritional value.

Using fruit juices or other natural dips to prevent browning and add flavor.

Using acid solutions to dip fruit to prevent browning.

Technique for drying fruit halves to speed drying, with nutritional considerations.

Pretreatment by dipping fruit in boiling water to improve drying efficiency.

Instruction to rotate trays for even drying due to convection.

How to test for proper dryness in fruits and vegetables.

Suggestions for adding flavors, spices, nuts, or seeds to fruit leather.

Guidelines for selecting and preparing vegetables for drying.

Explains steam blanching and microwave blanching to preserve quality.

Detailed method for blanching vegetables using steam.

Detailed method for blanching vegetables using a microwave.

Steps for preparing and drying beef jerky.

Steps for preparing and drying fish jerky.

Optimal conditions for storing dried foods to maintain quality.

Expected shelf life for dried fruits and vegetables with storage tips.

Using cold water to rehydrate dried fruits.

Using cold water to rehydrate dried vegetables.

Using boiling water for quicker rehydration of fruits and vegetables.

Softening fruits using steam for shakes or baking.

Adding dried vegetables directly to recipes with added water.

Recipes for fruit & nut mix, leather variations, natural granola, and trail mix.

Recipe for preparing and drying smoked nuts.

Recipes for honey nuts and homemade jerky.

Recipes for German Dutch Apple Cake and Orange Pear Bars.

Recipe for icing to complement the German Dutch Apple Cake.

Recipes for pie topping and variations for fruit pies.