WOLSTEAD PRO 10 TRAY DEHYDRATOR OWNER’S MANUAL 9
With most types of cooking, preparation is important for the best results. Foods
that are prepared correctly prior to dehydration will taste better and have a better
appearance.
• Food should be evenly cut, shredded or diced to the same size to ensure they all
dry to the same moisture level, at the same time. Slices should be between 6mm
and 20mm thick. Meats should not be thicker than 5mm.
• 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 also be used to pretreat foods for dehydration.
For best results, select the freshest foods available to dehydrate. Note that unripened
produce does not have the same avour or colour compared to when it’s at its peak
and fully matured. Foods should be dehydrated as soon after purchase as possible.
Foods high in sugar such as apples, pears, peaches and bananas are prone to
darkening due to oxidation of the sugars. Below are some pre-treatments that will
help to reduce this effect:
• Fresh or bottled lemon, pineapple or orange juices are the best because of their
natural sweetness. Pineapple and orange juice can be used full strength or
diluted to taste. If you use lemon juice, it is best to dilute it with one part juice to
eight parts water and soak the fruit pieces for two minutes. Be aware that the
taste of these juices can overpower the taste of the fruit being dried and may not
always prevent discolouration of food. Experiment with the dilution and soaking
times to suit your taste.
• Place the sliced produce in fresh lemon or pineapple juice for a few minutes,
remove, drain and place on the dehydrator shelf. For extra avour, try sprinkling
on cinnamon or other spices.
• Ascorbic acid mix (a form of vitamin C) is available at most health food stores
or stores selling canning supplies. It can be used in tablet or powder form. Mix
one tablespoon in four cups of water and soak the fruit for about two minutes.
Like lemon juice, the taste can be quite overpowering so experiment with
concentrations and soaking times.
PREPARATION OF FOODS
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