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Clean the Trays and inside of the Cabinet before using the Dehydrator for the first
time and after each use.
1. Set the Power Switch to the “OFF” position. Disconnect the electrical cord
from the outlet.
2. Allow the Dehydrator to completely cool before cleaning.
3. Remove the Trays from the Dehydrator Cabinet.
4. Wipe the Dehydrator Cabinet clean (inside and out) with a damp sponge
or soft cloth. Be careful not to splash water onto the Heating Element
(located behind the Screening and the Fan in the back of the Cabinet) while
cleaning the inside of the Cabinet. Water could damage the Heating Element
and increases the risk of electric shock. DO NOT immerse the Dehydrator in
water.
5. Clean the Dehydrator Trays with warm, soapy water. Rinse with clear water
and dry immediately.
GROUNDING
This appliance must be grounded while in use to
protect the operator from electric shock. The appliance
is equipped with a 3-conductor cord and a 3-prong
grounding type plug to fit the proper grounding-type
receptacle. The appliance has a plug that looks like
Figure A. An adaptor, Figure B, should be used for
connecting Figure A plugs to two-prong receptacles.
The grounding tab which extends from the adaptor
must be connected to a permanent ground such as
a properly grounded outlet box as shown in Figure C
using a metal screw. DO NOT modify the plug in
any way.
EXTENSION CORDS
.
Use only 3-wire extension cords which have
3-prong grounding-type plugs and a 3-pole cord
connector that accepts the plug from the
appliance.
.
Use only extension cords having an electrical
rating not less than the rating of the appliance.
.
DO NOT use damaged extension cords. Examine
extension cord before using and replace if
damaged.
.
DO NOT abuse extension cord and do not yank on
any cord to disconnect. Keep cord away from
heat and sharp edges. DO NOT allow the cord to
drape over the edge of the workspace.
Figure A
Figure B
Figure C
Circuit
Grounding
Conductor
Grounding
Prong
Metal
Grounding
Screw
Cover of
Grounded
Outlet Box
Grounding
Means
AA2220
CLEANING INSTRUCTIONS
GROUNDING INSTRUCTIONS
WARNING! Before cleaning or servicing the Dehydrator, make sure it
is unplugged and the power switch is set to the “OFF” position.
RECIPES
HAWAIIAN JERKY MARINADE
1 tsp Salt 1 tsp ground Ginger 1/4 cup Pineapple Juice
1 Tbsp Brown Sugar 1/4 tsp Pepper 1/8 tsp Cayenne Pepper
1 crushed Garlic Clove 1/4 cup Soy Sauce
1 lb. (0.5 kg) lean Meat, sliced into 1/8-1/4” (0.3-0.6 cm) thin strips
CAJUN JERKY MARINADE
1 cup Tomato Juice 1/2 tsp Garlic Powder 1/2 tsp ground Black Pepper
1-1/2 tsp dried Thyme 1-1/2 tsp dried Basil 1-1/2 tsp Onion Pepper
1 tsp White Pepper 2 tsp Cayenne Pepper (or more to taste)
1 lb. (0.5 kg) lean Meat, sliced into 1/8-1/4” (0.3-0.6 cm) thin strips
HOT JERKY MARINADE
1/3 cup Teriyaki Sauce 2 tsp Brown Sugar 2 tsp ground Black Pepper
1 tsp ground Horseradish 1 tsp Salt 1/2 tsp Paprika
1/2 tsp Chili Powder 1 Tbsp Olive Oil 1 Tbsp minced Garlic
1/4 tsp Tabasco Sauce 2 Tbsp seeded & finely chopped Jalepeno Peppers
1 lb. (0.5 kg) lean Meat, sliced into 1/8-1/4” (0.3-0.6 cm) thin strips
BURGUNDY JERKY MARINADE
2 cups Burgundy Wine 1/2 cup Soy Sauce 3 Cloves Garlic, chopped
3 Tbsp Molasses Syrup 1 Tbsp ground Black Pepper
1 lb. (0.5 kg) lean Meat, sliced into 1/8-1/4” (0.3-0.6 cm) thin strips
TURKEY JERKY MARINADE
1/4 cup Soy Sauce 1 Tbsp fresh Lemon Juice
1/4 tsp powdered Garlic 1/4 tsp Pepper 1/8 tsp Ginger
1 1/2 lbs. (0.7 kg) Turkey Breast, sliced into 1/8-1/4” thin strips
VENISON JERKY MARINADE
1/3 cup Soy Sauce 1 Tbsp Brown Sugar 1 tsp Salt
1/2 tsp Minced Garlic 1/2 tsp ground Black Pepper
1 lb. (0.5 kg) Venison, sliced into 1/8-1/4” (0.3-0.6 cm) thin strips
INSTRUCTIONS
.
In a small glass bowl, combine all of the ingredients except the meat/poultry. Mix thoroughly.
.
Place a layer of meat/poultry into a glass baking dish, spoon sauce mixture over each layer.
.
Repeat until meat/poultry is 3-4 layers deep in the pan.
.
Cover tightly and marinate for 6-12 hours in the refrigerator or overnight. Stir occasionally to
keep the meat/poultry coated in marinade. The longer the meat/poultry stays in the marinade,
the more flavor will be absorbed into it.
.
Remove the meat/poultry from the marinade, removing excess marinade.
.
Lay the meat/poultry evenly onto the dehydrator trays, leaving 1/4” (0.6 cm) space between
each strip of meat/poultry.
.
Dry meat/poultry at 145-150°F (63-66°C) for 4-7 hours or until thoroughly dry.
NOTE: When using a Dehydrator, check the temperature of the Dehydrator with a dial thermometer
before drying jerky. The minimum recommended temperature for drying meats is 145°F (63°C).
Temperatures below 145°F (63°C) are not recommended. IMPORTANT: Before you place the
meat in a dehydrator, it is highly recommended to heat the meat to 160°F (71°C) BEFORE the
dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. After
heating to 160°F (71°C), maintain a constant dehydrator temperature of 130-140°F (55-60°C) during
the drying process. You may need to blot fat droplets from the surface of the meat occasionally using
a paper towel. Drying times may vary based on many circumstances including but not limited to: the
relative humidity of the room, the temperature of the meat at beginning of drying process, the amount
of meat in the dehydrator, leanness of meat, etc. Always allow Jerky to cool before taste testing.
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