This information is directly from the manuals. All information is deemed relaible but some may have changed.
Drying food for preservation dates back to
the ancient Egyptians. The Spaniards were the first explorers known to use
dehydration to prepare food for their expeditions. The method was used
extensively in the days of the Lewis and Clark expedition as they charted the
expanse of the Louisiana Land Purchase. Buffalo, elk and deer were
plentiful, but their success relied heavily on the proper use of this preserving
D12 and D14 dehydrators
were designed and constructed to help you get the best results possible.
The shells are made of durable stainless steel so they are easy to clean and
maintain. They will not rust or crack when used properly. All
electric components used are UL listed for safety and reliability. The
information in this manual is intended to help you get the best results from
this equipment. Please read this booklet carefully and call the
manufacturer if you have any questions.
There are no exact rules that apply to food dehydration because your results
can be affected by room temperature, relative humidity and moisture levels in
the food that you are drying. To become proficient, it will be necessary
to experiment with your drying techniques. If you use too much heat, food
may harden on the outside while still being moist inside. Too little heat,
your drying times will be very long. But with a little practice, you will
be creating tasty, ready to eat snacks in no time.
- Read All of these instructions thoroughly before using.
- Save these instructions for the future reference.
- Never leave your dehydrator unattended.
- Close supervision is required if the unit will be used around children.
- For use only indoors in a clean, dry location, free of flammable
- This unit gets hot. Do not touch surfaces while operating.
- This unit may scratch household surfaces.
- Do not use if the cord or controls have been damaged in any way.
Contact the manufacturer before attempting to make any repairs.
- Do not use sharp utensils inside the unit.
- Unplug the unit when not in use
- Allow unit to cool before cleaning.
- Clean with damp cloth and mild detergent.
- Never immerse unit or cord in water or other liquids.
- Never plug unit into a damaged electrical outlet.
- Do not allow the cord to contact the edge of a counter, table or hot
- The use of attachments or accessories is not recommended by the
manufacturer and will void the warranty.
- Do not attempt to move this unit while it is operating.
- Continuous operation above 180 degrees F is not recommended as surfaces
will become very hot.
- Do not operate this unit above 200 degrees F, as this may trip the
safety thermo disc . If disc is tripped, the coil will not heat again
until the unit has cooled.
Preparation of Foods (Pre-Treatment):
For best results, select the freshest foods available to dehydrate.
Note that immature fruits and vegetables do not have as much color and flavor as
do those that are 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 as a result of oxidation of the sugars.
Below are some pre-treatments that will help reduce this effect.
Lemon and pineapple juice are natural antioxidants. Place the
sliced product in the juice for a few minutes, remove, drain and place on the
dehydrator shelf. For extra flavor, try sprinkling on cinnamon, Jell-O
powders or other sweeteners.
Ascorbic acid mix, a form of vitamin C which is available at most
health food stores, comes in either a tablet or powder form. Use about 2-3
tablespoons of powder or ground tablets per quart of water. Stir to
completely dissolve powder. Place fruit into the solution for 2-3 minutes.
Remove and place on the dehydrator shelf.
Sodium Bisulfate can be purchased at your local pharmacy. If you
or anyone who will be eating the food has any known chemical allergies, you
should check with your physician before using this chemical. Be certain to
ask for food grade safe product only. Mix 1 teaspoon of sodium bisulfate
in 1 quart of water. Dip the sliced fruit in the solution for a few
minutes. remove, drain and place on the dehydrator shelf.
Blanching is used primarily to prepare fruits and vegetables for
dehydrating that have skins that will toughen during drying. this process
helps lock in the color and flavor as well as soften the skin of grapes,
cherries, prunes and plums. There are two blanching methods, water and
- Water blanching - Fill a large pan about half full of water.
Bring water to a boil. Use tongs to place food directly into the
water, cover pan and blanch for about 3 minutes. Remove, drain and
place on the dehydrator shelf.
- Steam blanching - Using a steamer pot, put 2-3 inched of water in the
pan and bring to a boil. Place food into the steamer basket, place in
pan and cover. Steam food for about 5 minutes. Remove and place
in the dehydrator shelf.
For the safest and best results, read all of the instructions first.
- Exam the carton and unit for any damage that may have occurred during
shipping. Contact the manufacturer and carrier if there is damage.
- Fill out and return the product warranty card. The card must be on
file for your warranty to take effect.
- Make sure the power switch is turned off. Place the unit on a
clean, dry surface away from children or pets. Plug into an undamaged
electrical outlet. DO not use an extension cord with your machine!
- Turn on the unit. You will hear the fan start and on the D12, the
number s on the control panel will flash and the unit will beep. The
unit will begin tot heat up. You may hear the heating element cycle on
and off depending on the temperature that you have selected.
- Lift the door up 2-3 inched and heat until at 90 degrees F for 45
minutes to remove any moisture.
- If the unit stops for any reason, turn off, unplug, and call the
- Follow your recipe for the food that you wish to dehydrate than place
the food evenly on the shelves provided. The manufacturer recommends
using cooking spray on the shelves to prevent sticking. Do not over
lap the food.
- Using oven mitts, remove the front panel by sliding it straight
up. Set it aside on a heat resistant surface.
- Carefully place shelves onto the rails inside the unit and slowly slide
them in. Forcing the shelves in may damage the heating assembly.
- Slide the cover into place.
- On the D12, set the desired temperature by turning the corresponding
knob. On the D10, set the temperature by turning the knob on the top
of the unit. Monitor the internal temperature and adjust as needed.
- Monitor the unit to ensure that the proper temperature is maintained.
If the internal temperature exceeds 180 degrees F, it may damage the unit.
If the temperature of the unit reaches 180 degrees F, turn off and allow to
- If drying is uneven, use oven mitts to turn the shelves 180 degrees.
- For very moist foods such as tomatoes, it may be necessary to prop open
the front cover 1 1/2 inches with a small block of wood for the first 2
hours of operation. This will increase the air flow and help drive
excess moisture out of the unit.
- Note. Moisture may collect on the bottom of the unit during
operation and can be wiped out with a paper towel. Avoid touching the
walls and shelves with your bare hands as burns may result.
Food Drying Guides:
The following charts are guidelines for the preparation of various fruits,
vegetables and meats. Drying times will vary on the room temperature,
relative humidity and moisture levels in the food that you are drying. If
the moisture level is low, the drying time will be on the low end of the range.
If the moisture level is high, then the drying time will be on the high end end
of the range.
Keep in mind that drying times are also affected by the amount of food placed
on the shelves. Over loading the shelves will slow the drying times and
may produce poorer results. When dehydrating foods, it is important to
check on the dryness of the product. If the product is not thoroughly
dried, mold may form during storage. To test for dryness, remove a piece
of food from the dehydrator and allow to cool to room temperature. Bend
and tear the piece to check for internal moisture.
Food Drying Guide, Vegetables at least 125 degrees F
wash and cut into 1 inch pieces.
|Beans, Green or Waxed
||Wash, remove ends and cut into 1 inch pieces or French style.
||Remove 1/2 inch of top, scrub, blanch until tender. Peel and
cut into 1/4 inch thick slices.
||Wash and trim. Cut stems into 1/4 inch pieces. Dry
||Wash and trim. Cut into 1/8 inch strips.
||Wash and trim tops. Peel or scrape of desired. Cut into
1/8 inch thick slices.
||Wash, separate leaves and stalks. Cut stalks into 1/4 inch
||Shuck corn and trim silk. Steam until milk is set. Cut
kernels from cob and spread on plastic drying sheet. Stir several
times during drying.
||Wash and trim. Cut into 1/8 inch slices.
||Wash and Peel. Cut into 1/4 inch slices.
||Wash and cut into 3/8 inch slices.
||Scrub, steam blanch until tender. Peel if desired and cut into
3/8 inch thick slices.
||Wash and remove stems, seeds and white section. Pat dry.
Cut into 1/4 inch thick strips or rings.
||Use new potatoes. Wash and peel if desired. Steam blanch
4-6 minutes. Cut french fry style. !/4 inch slices, 1/8 inch
thick circles or grate.
||Wash and peel. Cut into 1/4 inch slices.
||Wash and remove stems. Slice into 1/4 inch circles. for
cherry tomatoes, slice in half, dry skin side down.
||Wash, peel if desired. Cut into 1/4 inch slices or chips.
Drying Guide Fruits, 135 Degrees F
||Wash, core and peel if desired. Cut into 1/4 inch slices.
Dust with cinnamon if desired.
||Wash, halve and remove pit. Slice if desired and dry skin side
||Wash, peel and slice into 1/8 inch slices.
||Wash, cut out blemishes, quarter. Dry skin side down.
||Wash, peel and slice into 1/4 inch slices.
||Wash, halve and remove pit. Slice of desired and dry skin side
||Wash, halve and remove pit. Slice of desired and dry skin side
||Wash, core and peel if desired. Cut into 1/4 inch slices or
||Peel, remove fibrous eyes, remove core. Cut into 1/4 inch
slices or wedges
||Wash, cut into 1 inch lengths.
||Wash, cut out caps, slice 1/4 inches thick.
||Cut off rind, cut into wedges and remove seeds.
||Pliable and sticky
Food Drying Guide, Jerky at 145-150 Degrees F
||Use lean meat and remove as much fat as possible. Fat turns
rancid with time. Cut uniform 1/4 inch thick or less slices.
Do not over lap slices on the shelves.
||3-4 hours. Meat Temperature should reach 145-150 degrees F
Dried foods should be allowed to condition before being placed into a
Generally let stand about one week in a dry, well ventilated and protected area.
The conditioning time allows for further drying and removes most of the
remaining moisture in the food. Dried foods can be placed into clean, dry,
insect resistant containers, preferably glass jars. Heavy gauge plastic
freezer bags can also be used. Eliminate as much air as possible before
bag. Vacuum sealers provide ideal storage
when properly used. The less air present, the less potential for the
formation of molds. Stored foods should be
checked monthly for insects and mold. If mold is present, you can scrape
it off, place he food on a cookie sheet and heat in the oven at 175 degrees F
for 15-25 minutes. Re-pack into a clean, air tight
Dried foods do not need to be reconstituted for consumption. Many
people prefer to eat them in their dried state. If you want to
reconstitute your food, here are some basic guidelines. Soak food in
unsalted water for 3-7 minutes and then prepare as usual. If you are
boiling them, use the same water they were soaked in to preserve nutrients.
If you plan to soak foods more than 1 hour, they should be placed in the
refrigerator to prevent bacterial growth. One cup of dried vegetables
reconstitutes to about 2 cups. One cup of dried fruit reconstitutes about
1 1/2 cups. Reconstitution times will vary depending on the thickness of
the food and the water temperature used. Warm water will speed
reconstitution but may result in some loss of flavor.
To clean the unit, remove the shelves and wash separately. Wipe off
both exterior and interior surfaces of the unit with a damp cloth and mild
detergent. Do not use scouring pads pr abrasive cleaners. Never
immerse the unit or power cord in liquids!
Reviewing The Dehydrating Process:
- Use high quality food.
- Wash food, use clean utensils and keep work station clean.
- Pre-treat foods to prevent discoloration.
- Do not over lap foods on shelves.
- Drying times will vary depending on food thickness, moisture in the
food, relative humidity and room temperature.
- Cool food before testing for dryness.
- Rotate trays 180 degrees F if you notice uneven drying.
- Let food condition in a clean, dry, ventilated area for a week before
placing them into air tight containers.
- Reconstitute as needed.
- And last but not least ENJOY!