Backyard Pro BUTCHER Series - Tools You Need to Get Started; Basic Food Preparation Tips

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PARTS AND OPERATING INSTRUCTIONS
9. Display will show Time seng. Press Select again to conrm Time seng. Press Start (▼) to begin
dehydraon process.
10. Prior to the dehydrang process, heat the unit at 95°F for 45 minutes to remove any moisture.
11. If the unit stops for any reason, turn o, unplug and then repeat Steps 4 to 9. If the unit does not
operate normally, turn o, unplug and contact customer service at the place of purchase.
12. Use oven mis, slide the dehydrator trays out of the unit and load the product to be dehydrated
onto the trays. For best results, do not overlap the product and be sure to leave space between the
items to allow for maximum air circulaon.
13. Use both hands for maximum stability, and slide the dehydrator trays back into the unit.
14. Set the temperature by turning the knob on top of the unit.
Note: Moisture may collect on surface of the food. This should be bloed o with a paper towel.
TOOLS YOU NEED TO GET STARTED
• Paring knife (Stainless Steel Blade)
• Cung board
• Storage containers
Addional tools that make the job easier and faster can include:
• A food processor or other similar appliance for faster and consistent slicing
• A steamer and basket, or kele and collapsible steamer for blanching
• Blender for making fruit puree for fruit leather
• A small notebook to keep track of length of me and recipes that work for you as well as those
that don’t
BASIC FOOD PREPARATION TIPS
Fruit and vegetable peel oen contain much of the food’s nutrional value. Therefore it is beer not
to peel if the dried food is to be eaten as snack or used in cookies. On the other hand, you will want to
peel apples intended for a pie or tomatoes intended for soup. Generally, if you normally peel the food
for a specic recipe, then peel the food before it is to be dehydrated.
One of the most important factors in successful dehydraon is how the food is sliced. When drying
fruits, it helps to get all the slices about the same thickness so they all dry to the same moisture
level, at the same me. Thick slices dry more slowly than thin slices. The thickness you choose is up
to you but slicing all the pieces to as close to the same size as possible will help ensure success and
consistency.