West Bend Back to Basics FD-600 - Manual (Page 4)

FOOD HANDLING WARNINGS
The following food handling practices must be followed to prevent food
borne illnesses. This is the case with all foods, fresh and dried.
» Wash hands thoroughly before handling food, and wash again each
time they touch anything other than food.
• Keep your work area, all equipment and utensils clean.
• Wash trays and lid of dehydrator between each use.
• Avoid touching foods as much as possible. Use tongs, forks, and
other utensils instead of hands if possible.
• Keep hands away from mouth, nose and hair when handling food.
• Avoid handling food when ill or with sores or cuts on hands.
• Keep animals and pets away from food preparation areas.
Failure to follow these practices could result in bacteria growth in the
food product or storage container which could result in serious illness.
SELECTING FOODS TO DRY
Foods to dry should be in prime condition. Because sugar is not added,
as it is to canned foods, dried underripe fruits may have a flat, often
bitter taste. Tree ripened fruits have the highest natural sugar and best
flavor for drying. Vegetables should be fresh and tender when dried.
Avoid overripe fruits and vegetables, and cut away any bruised or
spoiled portions. Remember that if it’s good for eating, it will be good for
drying.
DRYING TIMES
There are so many variables that it is difficult to estimate exact times for
drying. Variables include the outside temperature and humidity, now full
the dehydrator is loaded, and the type and thickness of foods to be
dried. Here are some guidelines:
Fruits or vegetables, sliced 1/4 to 3/8-inch thick - 6 to 10 hours.
Fruit halves, dried skin side down -12 to 20 hours.
Fruits with skins, halved and pitted (cherries or raisins) -12 to 24 hours
Fruit Leather - 6 to 12 hours