Elite Gourmet EFD3321 - FOOD DEHYDRATING GUIDE; SELECTING FOOD FOR DEHYDRATION; VEGETABLE PREPARATION FOR DEHYDRATION

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FOOD DEHYDRATING GUIDE
• Depending on the moisture in the food itself and the humidity in the air,
dehydrating operation time can vary.
• Use the dehydrator in a dust free, well-ventilated, warm and dry room.
• Do not use the dehydrator outdoors.
• Fruit and vegetables dried in your food dehydrator will be different in
appearance from those sold in health food stores and supermarkets. This is due
to your food dehydrator uses no preservatives, no articial coloring and only
natural additives.
• One easy way to determine if food is dried is to place a piece in a small zipper
seal plastic bag. Seal the bag and shake it lightly. If moisture appears, the food
is not ready to be removed.
SELECTING THE TYPE OF FOOD TO DEHYDRATE:
• Food to be dried should be in good condition. Select fruits that are just ripe;
they have the highest natural form of sugar and are best for dehydrating.
• Fruits that are not ripe may have a at, bitter taste.
• Vegetables should be fresh and tender.
• Check fruits and vegetables for marks or bruises and cut away these portions
before preparing for dehydration.
• Avoid using overripe fruits and vegetables with spoiled portions.
• Meat (minimum 93% fat free), poultry and sh should be fresh and lean.
• Preparation, dehydration time and storage of foods also inuence their quality
and taste. Follow the preparation, dehydration and storage instructions in this
manual to ensure the best-quality dried foods.
• WARNING: If you suspect food is contaminated, freeze at 0° for 48 hours to prevent bacteria
growth, or heat at 175°F for 15 minutes to pasteurize it. Some nutrition may be lost, but it will
stop the contamination process.
VEGETABLES:
Vegetables dried at home require a little more effort in processing and storage than
do fruits because they are low in acid and have little sugar. Some vegetables have
a poor quality when dehydrated and are better frozen than dried. Others, such as
potatoes, are available at reasonable prices all year round, and it may not be worth
your time to dry them unless they are used for lightweight camping. Be selective in
the vegetables you choose to dry.
Preparation:
– Select only the highest quality, most fresh, crisp and tender vegetables for
dehydrating.
– Wash vegetables carefully and thoroughly before dehydrating to remove any
dirt and bacteria.
– Most vegetables should be peeled, trimmed, cut, or shredded prior to dehy-
drating.
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