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IT IS IMPORTANT TO READ & UNDERSTAND all of the instructions
and safeguards prior to using the Dehydrator.
1. Operate the Dehydrator on a clean, dry surface.
2. Plug the Dehydrator into a standard 120 Volt, 60 Hz wall outlet.
3. Position the Dehydrator at least 6” (15 cm) from any wall during operation to
allow for proper air circulation. DO NOT block the air vents at the rear of the
Dehydrator.
5. Turn the Dehydrator “On” (-). When “On”, the light should illuminate the
Power Switch.
6. Preheat the Dehydrator for 5-10 minutes before loading food onto the
Dehydrator Trays.
7. Remove any excess water from the food. (This can be
done by patting the food with a paper towel or napkin.) Excess
moisture may cause the Dehydrator temperature to drop.
8. Load the Dehydrator Trays with the items to be dried. Position the pieces
so that they do not touch each other. Do not overlap or allow the product to
touch. Allow ample space between the product for proper air circulation.
9. Water droplets may form on the surface of some products while dehydrating.
These can be removed by blotting the product with a clean towel or paper
towel.
10. Drying times may vary depending on several factors including relative
humidity, air temperature and product thickness, temperature and fat content.
OPERATING INSTRUCTIONS
CHOOSING FOODS
• Use the best quality foods. Fruits and vegetables in peak season have more
nutrients and more flavor. Meats, fish and poultry should be lean and fresh.
• Do not use food with bruises or blemishes. Bad fruits and vegetables may spoil
the entire batch.
• Always use lean meats. Remove as much fat as possible before dehydrating.
NOTE: Use a paper towel under meat when dehydrating to absorb fat.
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.
The safety of hamburgers and other foods made with ground meat has been receiving a lot
of attention lately, and with good reason. When meat is ground, the bacteria present on the
surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least
160
o
F to 165
o
F (71
o
C to 74
o
C), bacteria will not be destroyed and there’s a good chance you
will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the
inside, so they can be served more rare. Still, any beef cut should be cooked to an internal
temperature of at least 145
o
F (63
o
C) (medium rare). The safe temperature for poultry is 180
o
F
(82
o
C) and solid cuts of pork should be cooked to 160
o
F (71
o
C). Eggs should be thoroughly
cooked too. If you are making a meringue or other recipe that uses uncooked eggs, buy
specially pasteurized eggs or use prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS
be separated. Cross-contamination occurs when raw meats or eggs come in contact with
foods that will be eaten uncooked. This is a major source of food poisoning. Always double-
wrap raw meats and place them on the lowest shelf in the refrigerator so there is no way juices
can drip onto fresh produce. Then use the raw meats within 1-2 days of purchase, or freeze for
longer storage. Defrost frozen meats in the refrigerator, not on the counter.
When grilling or cooking raw meats or fish, make sure to place the cooked meat on a clean
platter. Don’t use the same platter you used to carry the food out to the grill.Wash the utensils
used in grilling after the food is turned for the last time on the grill, as well as spatulas and
spoons used for stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with
soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary after
you have touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a
major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap
and warm water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40
o
F and
140
o
F (4
o
C and 6
o
C). Your refrigerator should be set to 40
o
F (4
o
C) or below; your freezer should
be 0
o
F (-17
o
C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chafing dishes
or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never
let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature
is 90
o
F (32
o
C) or above. When packing for a picnic, make sure the foods are already chilled
when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold
when properly packed with ice. Hot cooked foods should be placed in shallow containers and
immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game, since it
can become heavily contaminated during field dressing. Venison is often held at temperatures
that could potentially allow bacteria to grow, such as when it is being transported. Refer to
the USDA Meat and Poultry Department for further questions or information on meat and food
safety.
FOOD SAFETY
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