L'Equip EXPANDABLE 528 - Manual (Page 12)

EXPANDABLE 528
D E H Y D R A T O R
Owner’s Manual User Guide
12
Drying Times & Temperature Guide
It is impossible to give exact drying times because the moisture content of
each food varies with the weather, soil conditions, where it was grown, how
thick it was sliced as well as the particular variety of food. Denser food takes
longer to dry. With a little experience, you’ll be able to tell which foods take
the longest. For example tomatoes, which are normally quite juicy, will take
longer than cabbage, which is dry. Citrus fruits will take longer than apples.
Record your successes for future reference.
Begin to check sliced fruits, vegetables and meats periodically after several
hours of drying time. Check more often near the end of the drying process.
Herbs, leathers or chopped and shredded foods may dry sooner. If foods
have been over dried and seem brittle or slightly browned, they are still usable
for soups or most baked goods. They may take slightly longer to reconstitute
and require additional water, but fl avor is generally not impaired.
DRYING TIMES
Temperature settings can vary, there are no absolutes and quite a few
variables in drying food. The only way to become profi cient is to dry, dry, and
dry some more. Certain varieties of produce and humidity in the air make a
difference in the drying time and quality of dried products.
Experiment with different drying temperatures, thicknesses of produce, and
pre-treatment vs. no pre-treatment.
The following are good starting points when drying different types of foods:
•
Fruits—130° to 140°
• Vegetables—125° to 135°
• Jerky—Start at highest setting (153°), after 4 hours, turn down
to 140°-145° and dry until desired texture is reached.
• Herbs—95° to 100°
• Nuts—90°
There is not a set time limit for drying foods. It depends on the type of food,
how thick it is sliced, and the amount of water in the food.
DRYING TEMPERATURES
The L’EQUIP Dehydrator is designed to operate with up to 20 trays. When
using more than 4 trays, periodic rotation will give optimum results. Inspect
drying trays periodically. Rotate trays if food being dried requires it. Place top
tray on the bottom, followed by the next uppermost tray, etc.
TRAY ROTATION
13
Storing Dried Foods
STORING DRIED FOODS
When food is suffi ciently dehydrated, thoroughly cool before storing
(approximately 15-30 minutes). If food is allowed to sit too long in the open
air, it will begin to absorb moisture. Select appropriate airtight storage
containers and store at optimal conditions. If moisture or condensation
appears in storage container, food has not completely dried. Return to dryer
and continue to dehydrate until completely dry.
Containers:
Any container that is clean, airtight, and moisture-proof is suitable for storage.
Fill each container as much as possible. Heavy, zippered plastic bags or heat
sealing bags make excellent choices. Filled bags may be placed in metal
cans with lids (shortening or coffee cans are good). This will keep out insects
and light. Glass jars with tight-fi tting lids can be used with or without plastic
bags. Plastic containers with lids are good, but should be used in conjunction
with locking plastic bags, because plastic containers are not airtight. Do not
use paper or cloth bags, lightweight plastic bags, bread wrappers, unlined
metal containers or any container without a tight-fi tting lid.
Labeling:
Label dehydrated food with the name of the product, date dried, and
quantity/weight. This helps in rotating food and minimizes waste.
Location:
Cool, dark and dry are the keys to maintaining the quality of dried food. Glass
jars or plastic containers should be placed in a paper bag or in a closed
cabinet to keep out light. Cement walls and fl oors are often damp. Dried food
containers should not be placed directly on the fl oor, or touching a basement
or cellar wall. Do not store dried food near items with a strong odor, such as
varnish, paint remover or kerosene.
Length of Storage:
In most cases, dried fruits and vegetables should not be stored longer than
one year. Plan to use all dried meats, fi sh, poultry or jerky within a month
or two. Rotate on a fi rst-dried, fi rst-to-be-used basis. Check dried foods
periodically. If the food seems more moist than when packed, mositure may
be getting into the container. Spread food on drying trays and dry again.
Then pack the food in an airtight container. Mold indicates that food was not
properly dried the fi rst time, or was not properly stored. Discard or compost
moldy food. Do not try to use it.