TSM D-10 Stainless Steel Dehydrator with Stainless Steel Shelves Item Number: 32609
Stainless Steel Dehydrator with Stainless Steel Shelves
Our Best Selling Dehydrator. It's all you will need to make that jerky you always wanted. No more gas station brands that use so much artificial flavoring that leave the meat nearly undetectable. This Stainless Steel Dehydrator has been a great success because of its performance and longevity. Made of strong 22 Gauge Steel, this is the perfect machine for anyone interested in dehydrating foods.
Drying food for preservation dates back to the ancient Egyptians. The Spaniards were the first explorers known to use dehydration to prepare food for their expeditions. The method was used extensively in the days of the Lewis and Clark expedition as they charted the expanse of the Louisiana Land Purchase. Buffalo, elk and deer were plentiful, but their success relied heavily on the proper use of this preserving method.
The D5, D10 and D12 dehydrators were designed and constructed to help you get the best results possible. The shells are made of durable stainless steel so they are easy to clean and maintain. They will not rust or crack when used properly. All electric components used are UL listed for safety and reliability. The information in this manual is intended to help you get the best results from this equipment. Please read this booklet carefully and call the manufacturer if you have any questions.
There are no exact rules that apply to food dehydration because your results can be affected by room temperature, relative humidity and moisture levels in the food that you are drying. To become proficient, it will be necessary to experiment with your drying techniques. If you use too much heat, food may harden on the outside while still being moist inside. Too little heat, your drying times will be very long. But with a little practice, you will be creating tasty, ready to eat snacks in no time.
Preparation of Foods (Pre-Treatment):
For best results, select the freshest foods available to dehydrate. Note that immature fruits and vegetables do not have as much color and flavor as do those that are fully matured. Foods should be dehydrated as soon after purchase as possible. Foods high in sugar such as apples, pears, peaches and bananas are prone to darkening as a result of oxidation of the sugars. Below are some pre-treatments that will help reduce this effect.
Lemon and pineapple juice are natural antioxidants. Place the sliced product in the juice for a few minutes, remove, drain and place on the dehydrator shelf. For extra flavor, try sprinkling on cinnamon, Jell-O powders or other sweeteners.
Ascorbic acid mix, a form of vitamin C which is available at most health food stores, comes in either a tablet or powder form. Use about 2-3 tablespoons of powder or ground tablets per quart of water. Stir to completely dissolve powder. Place fruit into the solution for 2-3 minutes. Remove and place on the dehydrator shelf.
Sodium Bisulfate can be purchased at your local pharmacy. If you or anyone who will be eating the food has any known chemical allergies, you should check with your physician before using this chemical. Be certain to ask for food grade safe product only. Mix 1 teaspoon of sodium bisulfate in 1 quart of water. Dip the sliced fruit in the solution for a few minutes. remove, drain and place on the dehydrator shelf.
Blanching is used primarily to prepare fruits and vegetables for dehydrating that have skins that will toughen during drying. this process helps lock in the color and flavor as well as soften the skin of grapes, cherries, prunes and plums. There are two blanching methods, water and steam.
For the safest and best results, read all of the instructions first.
Food Drying Guides:
The following charts are guidelines for the preparation of various fruits, vegetables and meats. Drying times will vary on the room temperature, relative humidity and moisture levels in the food that you are drying. If the moisture level is low, the drying time will be on the low end of the range. If the moisture level is high, then the drying time will be on the high end end of the range.
Keep in mind that drying times are also affected by the amount of food placed on the shelves. Over loading the shelves will slow the drying times and may produce poorer results. When dehydrating foods, it is important to check on the dryness of the product. If the product is not thoroughly dried, mold may form during storage. To test for dryness, remove a piece of food from the dehydrator and allow to cool to room temperature. Bend and tear the piece to check for internal moisture.
Food Drying Guide, Vegetables at least 125 degrees F
wash and cut into 1 inch pieces.
|Beans, Green or Waxed||Wash, remove ends and cut into 1 inch pieces or French style.||Crunchy||9-12 hours|
|Beets||Remove 1/2 inch of top, scrub, blanch until tender. Peel and cut into 1/4 inch thick slices.||Pliable||9-12 hours|
|Broccoli||Wash and trim. Cut stems into 1/4 inch pieces. Dry florets whole.||Crunchy||10-14 hours|
|Cabbage||Wash and trim. Cut into 1/8 inch strips.||Crunchy||8-11 hours|
|Carrots||Wash and trim tops. Peel or scrape of desired. Cut into 1/8 inch thick slices.||Pliable||7-11 hours|
|Celery||Wash, separate leaves and stalks. Cut stalks into 1/4 inch strips.||Crunchy||3-10 hours|
|Corn||Shuck corn and trim silk. Steam until milk is set. Cut kernels from cob and spread on plastic drying sheet. Stir several times during drying.||Crunchy||7-10 hours|
|Cucumbers||Wash and trim. Cut into 1/8 inch slices.||Pliable||4-8 hours|
|Eggplant||Wash and Peel. Cut into 1/4 inch slices.||Pliable||4-8 hours|
|Mushrooms||Wash and cut into 3/8 inch slices.||Pliable||4-7 hours|
|Parsnips||Scrub, steam blanch until tender. Peel if desired and cut into 3/8 inch thick slices.||Pliable/Tough||7-11 hours|
|Peppers||Wash and remove stems, seeds and white section. Pat dry. Cut into 1/4 inch thick strips or rings.||Pliable||4-8 hours|
|Potatoes||Use new potatoes. Wash and peel if desired. Steam blanch 4-6 minutes. Cut french fry style. !/4 inch slices, 1/8 inch thick circles or grate.||Crunchy/Pliable||7-13 hours|
|Summer Squash||Wash and peel. Cut into 1/4 inch slices.||Pliable||10-14 hours|
|Tomatoes||Wash and remove stems. Slice into 1/4 inch circles. for cherry tomatoes, slice in half, dry skin side down.||Pliable||5-9 hours|
|Zucchini||Wash, peel if desired. Cut into 1/4 inch slices or chips.||Crunchy||7-11 hours|
Drying Guide Fruits, 135 Degrees F
|Apples||Wash, core and peel if desired. Cut into 1/4 inch slices. Dust with cinnamon if desired.||Pliable||7-15 hours|
|Apricots||Wash, halve and remove pit. Slice if desired and dry skin side sown.||Pliable||21-29 hours|
|Bananas||Wash, peel and slice into 1/8 inch slices.||Pliable||7-10 hours|
|Figs||Wash, cut out blemishes, quarter. Dry skin side down.||Pliable||22-30 hours|
|Kiwi||Wash, peel and slice into 1/4 inch slices.||Crisp||8-15 hours|
|Nectarines||Wash, halve and remove pit. Slice of desired and dry skin side down.||Pliable||8-17 hours|
|Peaches||Wash, halve and remove pit. Slice of desired and dry skin side down.||Pliable||8-16 hours|
|Pears||Wash, core and peel if desired. Cut into 1/4 inch slices or quarter.||Pliable||8-16 hours|
|Pineapple||Peel, remove fibrous eyes, remove core. Cut into 1/4 inch slices or wedges||Pliable||11-18 hours|
|Rhubarb||Wash, cut into 1 inch lengths.||Pliable||6-10 hours|
|Strawberries||Wash, cut out caps, slice 1/4 inches thick.||Crisp||7-15 hours|
|Watermelon||Cut off rind, cut into wedges and remove seeds.||Pliable and sticky||8-10 hours|
Food Drying Guide, Jerky at 145-150 Degrees F
|Jerky||Use lean meat and remove as much fat as possible. Fat turns rancid with time. Cut uniform 1/4 inch thick or less slices. Do not over lap slices on the shelves.||Pliable||3-4 hours. Meat Temperature should reach 145-150 degrees F|
Dried foods should be allowed to condition before being placed into a storage container. Generally let stand about one week in a dry, well ventilated and protected area. The conditioning time allows for further drying and removes most of the remaining moisture in the food. Dried foods can be placed into clean, dry, insect resistant containers, preferably glass jars. Heavy gauge plastic freezer bags can also be used. Eliminate as much air as possible before sealing the bag. Vacuum sealers provide ideal storage when properly used. The less air present, the less potential for the formation of molds. Stored foods should be checked monthly for insects and mold. If mold is present, you can scrape it off, place he food on a cookie sheet and heat in the oven at 175 degrees F for 15-25 minutes. Re-pack into a clean, air tight container.
Dried foods do not need to be reconstituted for consumption. Many people prefer to eat them in their dried state. If you want to reconstitute your food, here are some basic guidelines. Soak food in unsalted water for 3-7 minutes and then prepare as usual. If you are boiling them, use the same water they were soaked in to preserve nutrients. If you plan to soak foods more than 1 hour, they should be placed in the refrigerator to prevent bacterial growth. One cup of dried vegetables reconstitutes to about 2 cups. One cup of dried fruit reconstitutes about 1 1/2 cups. Reconstitution times will vary depending on the thickness of the food and the water temperature used. Warm water will speed reconstitution but may result in some loss of flavor.
To clean the unit, remove the shelves and wash separately. Wipe off both exterior and interior surfaces of the unit with a damp cloth and mild detergent. Do not use scouring pads pr abrasive cleaners. Never immerse the unit or power cord in liquids!
Reviewing The Dehydrating Process: