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PRE-TREATING FOODS

With most types of cooking, preparation is important for the best results. Following a few basic guidelines will

help the quality of your dried foods and decrease dehydration time.

Foods that are prepared correctly prior to dehydration will taste better and have a better appearance. There are

many ways to pre-treat foods to prevent oxidation, which will discolor apples, pears, peaches and other foods

while drying.

• Remove all cores, pits and skins.

• Cut, shred or dice the food uniformly. Slices should be between ¼” and ¾” thick. Meats should not be

thicker than 3/16”.

• Steam or roast meat to 160°F (71°C) and poultry to 165°F (74°C) as measured with a food thermometer before

dehydrating.

• The temperature of the dehydrator must be maintained at 130-140°F (55°C-60°C) throughout the dehydrating

process.

• Drying fish into jerky requires a lot of preparation. It must be cleaned and de-boned properly. Rinse the fish

thoroughly to ensure all the blood is washed away. Steam or bake the fish at 200°F (93°C) until flaky before

dehydrating.

• Soak cut fruit in either lemon or pineapple juice for a few minutes before dehydrating.

• Ascorbic acid can be purchased from most health food stores or pharmacies. It may come in either tablet or

powder form. Dissolve approximately 2-3 tablespoons in 1 quart of water. Soak the fruit in the solution for

2-3 minutes before placing in the dehydrator.

• Waxy fruits, (such as peaches, grapes, blueberries, etc.) should be dipped in boiling water to remove the

wax. This allows moisture to escape easily during dehydration.

• Blanching can be used to pre-treat foods for dehydration. There are two ways to blanch food:

1. Steam Blanching: Using a steamer pot, bring 2-3” (5-7 cm) of water to a boil. Place food in steamer

basket for 3-4 minutes. Remove steamed food carefully and place on dehydrating trays.

2. Water Blanching: Fill a large pan half full with water. Bring the water to a boil. Place food directly into

boiling water and cover for 3 minutes. Remove the food, pat it dry and place it on dehydrating trays.

NOTE: ALWYAYS remember to use caution when handling hot foods.

DEHYDRATING TIPS

• DO NOT overlap food items. Make sure foods are flat when placing on dehydrating trays.

• Overlapped foods can greatly increase the drying time.

• Check the food after 6 hours, and then check every 2 hours until desired dryness is reached.

• Make sure foods are completely dry before removing. If you are not sure, cut a sample down the middle to

check for internal dryness.

• Make sure to label containers when you store your dehydrated food.

• Proper storage helps maintain quality food. Package the food when cool. Foods can be kept longer if stored

in a cool, dark and dry place. The ideal storage temperature is 60°F (16°C) or lower.

• Place dehydrated foods in plastic freezer bags before storing in metal or glass containers.

• Remove as much air as possible before sealing.

• Vacuum sealing is the best way to keep dehydrated foods.

Magic Chef MCL10PFDRT User Manual

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