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11.10.
Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide
Herbs and Flowers
Rinse and pat dry. Remove any dead, mushy or discolored portions,
but leave the stem and do not break apart until after drying. Spread
herbs or flowers on tray and allow to dehydrate for about 2-7 hours,
depending on their type. When drying is complete, remove from tray
and allow to cool.
Remove from stem and break leaves or buds apart, or crush if desired.
If dehydrating seeds, choose when pods have changed in color.
Flowers
For best results, pick flowers after the morning dew rises and before
the evening mist sets in. Do not use flowers that have been sprayed
with insecticides or other harmful chemicals. If dehydrating at the
same time as herbs intended for consumption, place flowers on the
bottom trays and herbs on the top trays; this is to prevent any
"drippings" from the flowers to fall on the herbs.
Helpful Hints
◆ If the dehydrator has been stored for some time, wash and clean
before using.
◆ Fresh vegetables and fruits are best for dehydrating. Canned goods
do not dehydrate as well.
◆ Vegetables and fruits should always be cleaned before preparation
and pretreatment.
◆ For best results, always prepare and pretreat fruits and vegetables
as outlined in this manual.
◆ It is relatively safe to leave the dehydrator on when dehydrating
fruits that take a long time, but make sure to set the dehydrator in
a safe place. Read the "Important Safeguards" in the TOV211’s
manual, and exercise safety when using this product.
◆ Exact dehydrating time varies greatly depending on several factors:
Type, size and quality of food, quantity placed on trays and personal
preference. It will help to keep a personal notepad where you can write
down your own notes. Keep notes on the type of food, weight before
and after drying, total drying time, and final results.
◆ Many recipes will work well using dried foods. Experiment with the
recipes offered in this manual and proceed from there to discover
your own ways of using dried foods for cooking. Books on the
topic are available in most local bookstores.
BEEF JERKIES
Use only lean meat. Cut away excess fat, then cut meat into strips and
place in deep dish suitable for marinating. Prepare marinade as
instructed below.
Saturate meat in marinade, cover dish and place in the refrigerator to
marinate for 4-12 hours, or longer. Drain excess marinade from meat
ad pat dry. Place a roll-up sheet on the bottom tray then arrange
meat on all other trays. (Do not place meat on the roll-up sheet; do
not place it on the bottom tray.)
Dehydration time may take anywhere from 16 to 32 hours, depending
on the thinness or thickness of the meat strips and on how much
meat is placed on the trays to dry.
Marinade:
1 lb. lean meat
1
⁄
4
cup vinegar or wine
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
1 teaspoon brown sugar
1
⁄
4
cup chopped onion
2 tablespoons chopped green peppers
4 garlic cloves, minced
1
⁄
4
teaspoon salt
1
⁄
4
teaspoon black pepper
MIX ALL INGREDIENTS TOGETHER TO MAKE MARINADE.
Seafood and Poultry: Like meat, seafood can be marinated and
dehydrated without cooking. Poultry should be cooked before
dehydrating.
Nuts
Shell and rinse nuts with warm water. Pat dry and spread on trays.
Most nuts will take approximately 20-30 hours to dehydrate; they
should be allowed to dehydrate until brittle.
After dehydrating, allow to cool. Nuts that will be not be consumed
within a day or two should be frozen to ensure freshness. Remove
nuts from the freezer and allow them to defrost before using.