dehydrator

A.  Thanks for your recent order.  Yes, the dehydrators come with instruction manuals as well as recipes.   Should you have any other questions or concerns, please contact me personally at your convenience..  Dan

Deni Food Dehydrator Accessory Pack

•  5 trays
•  1 herb liner
•  1 fruit liner

Introduction:

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 and D14 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. 

Dehydration:

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.

Important Safeguards:

1. Read All of these instructions thoroughly before using.
2. Save these instructions for the future reference.
3. Never leave your dehydrator unattended.
4. Close supervision is required if the unit will be used around children.
5. For use only indoors in a clean, dry location, free of flammable operating.
6. This unit gets hot.  Do not touch surfaces while operating.
7. This unit may scratch household surfaces.
8. Do not use if the cord or controls have been damaged in any way.  Contact the manufacturer before attempting to make any repairs.
9. Do not use sharp utensils inside the unit.
10. Unplug the unit when not in use
11. Allow unit to cool before cleaning.
12. Clean with damp cloth and mild detergent.
13. Never immerse unit or cord in water or other liquids.
14. Never plug unit into a damaged electrical outlet.
15. Do not allow the cord to contact the edge of a counter, table or hot surface.
16. The use of attachments or accessories is not recommended by the manufacturer and will void the warranty.
17. Do not attempt to move this unit while it is operating.
18. Continuous operation above 180 degrees F is not recommended as surfaces will become very hot.
19. Do not operate this unit above 200 degrees F, as this may trip the safety thermo disc .  If disc is tripped, the coil will not heat again until the unit has cooled.

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.

• Water blanching - Fill a large pan about half full of water.  Bring water to a boil.  Use tongs to place food directly into the water, cover pan and blanch for about 3 minutes.  Remove, drain and place on the dehydrator shelf.
• Steam blanching - Using a steamer pot, put 2-3 inched of water in the pan and bring to a boil.  Place food into the steamer basket, place in pan and cover.  Steam food for about 5 minutes.  Remove and place in the dehydrator shelf.

Operating Instructions:

For the safest and best results, read all of the instructions first. 

1. Exam the carton and unit for any damage that may have occurred during shipping.  Contact the manufacturer and carrier if there is damage.
2. Fill out and return the product warranty card.  The card must be on file for your warranty to take effect.
3. Make sure the power switch is turned off.  Place the unit on a clean, dry surface away from children or pets.  Plug into an undamaged electrical outlet.  DO not use an extension cord with your machine!
4. Turn on the unit.  You will hear the fan start and on the D12, the number s on the control panel will flash and the unit will beep.  The unit will begin tot heat up.  You may hear the heating element cycle on and off depending on the temperature that you have selected. 
5. Lift the door up 2-3 inched and heat until at 90 degrees F for 45 minutes to remove any moisture.
6. If the unit stops for any reason, turn off, unplug, and call the manufacturer.
7. Follow your recipe for the food that you wish to dehydrate than place the food evenly on the shelves provided.  The manufacturer recommends using cooking spray on the shelves to prevent sticking.  Do not over lap the food.
8. Using  oven mitts, remove the front panel by sliding it straight up.  Set it aside on a heat resistant surface.
9. Carefully place shelves onto the rails inside the unit and slowly slide them in.  Forcing the shelves in may damage the heating assembly.
10. Slide the cover into place.
11. On the D12, set the desired temperature by turning the corresponding knob.  On the D10, set the temperature by turning the knob on the top of the unit.  Monitor the internal temperature and adjust as needed.
12. Monitor the unit to ensure that the proper temperature is maintained.  If the internal temperature exceeds 180 degrees F, it may damage the unit.  If the temperature of the unit reaches 180 degrees F, turn off and allow to cool. 
13. If drying is uneven, use oven mitts to turn the shelves 180 degrees.
14. For very moist foods such as tomatoes, it may be necessary to prop open the front cover 1 1/2 inches with a small block of wood for the first 2 hours of operation.  This will increase the air flow and help drive excess moisture out of the unit.
15. Note.  Moisture may collect on the bottom of the unit during operation and can be wiped out with a paper towel.  Avoid touching the walls and shelves with your bare hands as burns may result.

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

Drying Guide Fruits, 135 Degrees F

Food Drying Guide, Jerky at 145-150 Degrees F

Food Storage:

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.

Reconstitution:

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. 

Cleaning:

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:

1. Use high quality food.
2. Wash food, use clean utensils and keep work station clean.
3. Pre-treat foods to prevent discoloration.
4. Do not over lap foods on shelves.
5. Drying times will vary depending on food thickness, moisture in the food, relative humidity and room temperature.
6. Cool food before testing for dryness.
7. Rotate trays 180 degrees F if you notice uneven drying.
8. Let food condition in a clean, dry, ventilated area for a week before placing them into air tight containers.
9. Reconstitute as needed.
10. And last but not least ENJOY!

The Sausage Maker ^TM has developed an all Stainless Steel dehydrator for drying foods like Beef or Venison Jerky, fruits, vegetables, fish and various herbs. We have tested it against other units and it outperformed all others in its class. If you're looking for superior quality and having the convenience of your own dehydrator for personal or commercial use, don't settle for anything less than our massive D-14 Stainless Steel Dehydrator.

Specifications:
 

Introduction:

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 D14 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. 

Dehydration:

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.

Important Safeguards:

1. Read All of these instructions thoroughly before using.
2. Save these instructions for the future reference.
3. Never leave your dehydrator unattended.
4. Close supervision is required if the unit will be used around children.
5. For use only indoors in a clean, dry location, free of flammable operating.
6. This unit gets hot.  Do not touch surfaces while operating.
7. This unit may scratch household surfaces.
8. Do not use if the cord or controls have been damaged in any way.  Contact the manufacturer before attempting to make any repairs.
9. Do not use sharp utensils inside the unit.
10. Unplug the unit when not in use
11. Allow unit to cool before cleaning.
12. Clean with damp cloth and mild detergent.
13. Never immerse unit or cord in water or other liquids.
14. Never plug unit into a damaged electrical outlet.
15. Do not allow the cord to contact the edge of a counter, table or hot surface.
16. The use of attachments or accessories is not recommended by the manufacturer and will void the warranty.
17. Do not attempt to move this unit while it is operating.
18. Continuous operation above 180 degrees F is not recommended as surfaces will become very hot.
19. Do not operate this unit above 200 degrees F, as this may trip the safety thermo disc .  If disc is tripped, the coil will not heat again until the unit has cooled.

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.

• Water blanching - Fill a large pan about half full of water.  Bring water to a boil.  Use tongs to place food directly into the water, cover pan and blanch for about 3 minutes.  Remove, drain and place on the dehydrator shelf.
• Steam blanching - Using a steamer pot, put 2-3 inched of water in the pan and bring to a boil.  Place food into the steamer basket, place in pan and cover.  Steam food for about 5 minutes.  Remove and place in the dehydrator shelf.

Operating Instructions:

For the safest and best results, read all of the instructions first. 

1. Exam the carton and unit for any damage that may have occurred during shipping.  Contact the manufacturer and carrier if there is damage.
2. Fill out and return the product warranty card.  The card must be on file for your warranty to take effect.
3. Make sure the power switch is turned off.  Place the unit on a clean, dry surface away from children or pets.  Plug into an undamaged electrical outlet.  DO not use an extension cord with your machine!
4. Turn on the unit.  You will hear the fan start and on the D14, the number s on the control panel will flash and the unit will beep.  The unit will begin tot heat up.  You may hear the heating element cycle on and off depending on the temperature that you have selected. 
5. Lift the door up 2-3 inched and heat until at 90 degrees F for 45 minutes to remove any moisture.
6. If the unit stops for any reason, turn off, unplug, and call the manufacturer.
7. Follow your recipe for the food that you wish to dehydrate than place the food evenly on the shelves provided.  The manufacturer recommends using cooking spray on the shelves to prevent sticking.  Do not over lap the food.
8. Using  oven mitts, remove the front panel by sliding it straight up.  Set it aside on a heat resistant surface.
9. Carefully place shelves onto the rails inside the unit and slowly slide them in.  Forcing the shelves in may damage the heating assembly.
10. Slide the cover into place.
11. On the D14, set the desired temperature by turning the corresponding knob.  On the D10, set the temperature by turning the knob on the top of the unit.  Monitor the internal temperature and adjust as needed.
12. Monitor the unit to ensure that the proper temperature is maintained.  If the internal temperature exceeds 180 degrees F, it may damage the unit.  If the temperature of the unit reaches 180 degrees F, turn off and allow to cool. 
13. If drying is uneven, use oven mitts to turn the shelves 180 degrees.
14. For very moist foods such as tomatoes, it may be necessary to prop open the front cover 1 1/2 inches with a small block of wood for the first 2 hours of operation.  This will increase the air flow and help drive excess moisture out of the unit.
15. Note.  Moisture may collect on the bottom of the unit during operation and can be wiped out with a paper towel.  Avoid touching the walls and shelves with your bare hands as burns may result.

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

Drying Guide Fruits, 135 Degrees F

Food Drying Guide, Jerky at 145-150 Degrees F

Food Storage:

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.

Reconstitution:

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. 

Cleaning:

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:

1. Use high quality food.
2. Wash food, use clean utensils and keep work station clean.
3. Pre-treat foods to prevent discoloration.
4. Do not over lap foods on shelves.
5. Drying times will vary depending on food thickness, moisture in the food, relative humidity and room temperature.
6. Cool food before testing for dryness.
7. Rotate trays 180 degrees F if you notice uneven drying.
8. Let food condition in a clean, dry, ventilated area for a week before placing them into air tight containers.
9. Reconstitute as needed.
10. And last but not least ENJOY!

Need more room? Add-A-Tray� Accessory Packs add 2 extra trays to expand your dehydrator's capacity. Perfect for drying more beef jerky with our famous jerky seasonings!

Features and Benefits

• For use with models FD-25, FD-27, and FD-35 ONLY. Please check your model number before ordering. Other Add-A-Trays� available for other models...see selection.
• Expand your dehydrator as your needs grow with accessory trays.
• These models expand up to a maximum of 7 trays.
• No tray rotation necessary.
• Set of Two.
  
  
   

This unit features Nesco/American Harvest's� innovative Top Mounted Powerhead that dries food quickly and evenly with superior results. Detaches to make dehydrator dishwasher safe for easy clean up. Fan-Flow Technology means faster, more even drying with no tray rotation necessary. Perfect for the beginner! Make great tasting beef jerky or venison jerky!

The Jerky Xpress includes a power head, 4 trays, jerky gun with 3 tip attachments and spice and cure packs.

UPC #: 0 29517 10206 9
SCC #: 1 00 29517 10206 6

Unit Weight: 5
Unit Dimensions: 14 X 9.75 X 14
Cube: 1.11

Units Per Master Pack: 2
Master Pack Weight: 10
Master Pack Dimensions: 14 X 9.75 X 28
Cube: 2.21

Watt/Volt/Hz: 350/120/60
 

• A perfect way to preserve fruit for snacks, herbs & vegetables for sauces or soups, bread cubes and flowers.
• Buy in bulk, and save up to 90% over the cost of health foods and commercially freeze-dried foods.
• All you need to do is set it. The Deni® Dehydrator will dry your food while you sleep. Dried fruit can be eaten within 24 hours.
• Keeps food's natural flavor, no need for flavor mixing.
• Uses 100% natural ingredients without additives, or preservatives.
• Adjustable trays have four height adjustments to dry food and flowers of all sizes.
• Durable motor and fan, dries food fast and evenly for extended storage.
• Includes 5 easy-to-stack trays, 2 fruit roll trays, 1 herb tray, easy to read instructions and recipe.

Introduction:

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 D14 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. 

Dehydration:

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.

Important Safeguards:

1. Read All of these instructions thoroughly before using.
2. Save these instructions for the future reference.
3. Never leave your dehydrator unattended.
4. Close supervision is required if the unit will be used around children.
5. For use only indoors in a clean, dry location, free of flammable operating.
6. This unit gets hot.  Do not touch surfaces while operating.
7. This unit may scratch household surfaces.
8. Do not use if the cord or controls have been damaged in any way.  Contact the manufacturer before attempting to make any repairs.
9. Do not use sharp utensils inside the unit.
10. Unplug the unit when not in use
11. Allow unit to cool before cleaning.
12. Clean with damp cloth and mild detergent.
13. Never immerse unit or cord in water or other liquids.
14. Never plug unit into a damaged electrical outlet.
15. Do not allow the cord to contact the edge of a counter, table or hot surface.
16. The use of attachments or accessories is not recommended by the manufacturer and will void the warranty.
17. Do not attempt to move this unit while it is operating.
18. Continuous operation above 180 degrees F is not recommended as surfaces will become very hot.
19. Do not operate this unit above 200 degrees F, as this may trip the safety thermo disc .  If disc is tripped, the coil will not heat again until the unit has cooled.

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.

• Water blanching - Fill a large pan about half full of water.  Bring water to a boil.  Use tongs to place food directly into the water, cover pan and blanch for about 3 minutes.  Remove, drain and place on the dehydrator shelf.
• Steam blanching - Using a steamer pot, put 2-3 inched of water in the pan and bring to a boil.  Place food into the steamer basket, place in pan and cover.  Steam food for about 5 minutes.  Remove and place in the dehydrator shelf.

Operating Instructions:

For the safest and best results, read all of the instructions first. 

1. Exam the carton and unit for any damage that may have occurred during shipping.  Contact the manufacturer and carrier if there is damage.
2. Fill out and return the product warranty card.  The card must be on file for your warranty to take effect.
3. Make sure the power switch is turned off.  Place the unit on a clean, dry surface away from children or pets.  Plug into an undamaged electrical outlet.  DO not use an extension cord with your machine!
4. Turn on the unit.  You will hear the fan start and on the D12, the number s on the control panel will flash and the unit will beep.  The unit will begin tot heat up.  You may hear the heating element cycle on and off depending on the temperature that you have selected. 
5. Lift the door up 2-3 inched and heat until at 90 degrees F for 45 minutes to remove any moisture.
6. If the unit stops for any reason, turn off, unplug, and call the manufacturer.
7. Follow your recipe for the food that you wish to dehydrate than place the food evenly on the shelves provided.  The manufacturer recommends using cooking spray on the shelves to prevent sticking.  Do not over lap the food.
8. Using  oven mitts, remove the front panel by sliding it straight up.  Set it aside on a heat resistant surface.
9. Carefully place shelves onto the rails inside the unit and slowly slide them in.  Forcing the shelves in may damage the heating assembly.
10. Slide the cover into place.
11. On the D12, set the desired temperature by turning the corresponding knob.  On the D10, set the temperature by turning the knob on the top of the unit.  Monitor the internal temperature and adjust as needed.
12. Monitor the unit to ensure that the proper temperature is maintained.  If the internal temperature exceeds 180 degrees F, it may damage the unit.  If the temperature of the unit reaches 180 degrees F, turn off and allow to cool. 
13. If drying is uneven, use oven mitts to turn the shelves 180 degrees.
14. For very moist foods such as tomatoes, it may be necessary to prop open the front cover 1 1/2 inches with a small block of wood for the first 2 hours of operation.  This will increase the air flow and help drive excess moisture out of the unit.
15. Note.  Moisture may collect on the bottom of the unit during operation and can be wiped out with a paper towel.  Avoid touching the walls and shelves with your bare hands as burns may result.

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

Drying Guide Fruits, 135 Degrees F

Food Drying Guide, Jerky at 145-150 Degrees F

Food Storage:

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.

Reconstitution:

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. 

Cleaning:

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:

1. Use high quality food.
2. Wash food, use clean utensils and keep work station clean.
3. Pre-treat foods to prevent discoloration.
4. Do not over lap foods on shelves.
5. Drying times will vary depending on food thickness, moisture in the food, relative humidity and room temperature.
6. Cool food before testing for dryness.
7. Rotate trays 180 degrees F if you notice uneven drying.
8. Let food condition in a clean, dry, ventilated area for a week before placing them into air tight containers.
9. Reconstitute as needed.
10. And last but not least ENJOY!

This item is discontinued! Please see the Nesco Snackmaster Pro American Harvest FD-61 4-Tray Dehydrator for the replacement from Nesco.

Nesco American Harvest FD-35 Snackmaster Entree 5 Tray Food Dehydrator with Original Jerky Spice - White

Features and Benefits

• Expandable! Five-tray Snackmaster� Entree expands up to 7 trays with Add-A-Tray� accessories (sold separately).
• 4" fan, 425 Watts.
• Food Releases Easily from Trays.
• Top Mounted Fan & Heater Keeps Dripping Out.
• Easy Clean-up.
• NO Tray Rotation.
• Strong Impact Resistant Trays.
• Vita Save� Exterior blocks harmful light.
• 52" Power Cord.
• Fastest Drying Times. Bananas 12 hours, Apples 6 hours, Potatoes 12 hours, and Beef Jerky 7 hours

Stainless Steel Food Dehydrator Model D14 by The Sausage Maker

Professional performance and production at an incredible price! In between our home dehydrator models and our industrial food dehydrators is the D14.  Whether you�re a veteran or novice of food dehydrating, the D10 from the Sausage Maker makes easy work of creating your own organic, natural snacks guarantees a healthier lifestyle for you and those you love.  The TSM D-14 food dehydrator is the perfect beginning for your new venture, powerful and efficient enough for bulk production, yet still affordably priced. The sturdy, state-of-the-art D-14 boasts features found in some of the top commercial models costing $5,500 or more!

Made in the U.S.A., the D-14 embodies rock-solid quality and performance in a dehydrator. Constructed of stainless steel, it features a massive 36 square feet of drying space. Whether you�re preparing savory beef jerky or an assortment of dried fruits, the D-14 provides the convenience of being able to produce mass quantities of your dried favorites in a short amount of time. It�s the perfect solution for those who wish to take their food dehydrating obsession to new heights!

Key Features:

• 36 Square Feet of Drying Space � Plenty of room for your fruit, meat, herbs, or anything else you can dream up! The abundance of drying space provided by this model allows you to dry your foods in large quantities, which adds efficiency to the drying process. With this kind of room, there�s simply no need to upgrade to a larger model later on.
• Heavy Duty Stainless Steel Construction � The D-14 is a solid machine, as sturdy as they come! Guaranteed not to rust, crack or break. This model measures 30 1/8" High with legs x 21 1/2" Wide x 22 1/4" Long and is roughly the size of the average dishwasher.
• 14 Large Chrome-Plated Shelves � These wear-resistant, durable, and easy-to-clean shelves in this unit provide for optimal drying space, and allow you to organize and dry several different kinds of food at once. The square shape of these trays makes it easy to position large slices of fruits and vegetables without losing precious drying space. Remove some or all of the trays to customize the space for your drying needs! The D14 can also be ordered with optional stainless-steel trays.
• With Two 800 Watts elements for 1600 Watts of Pure Drying Power � The ultimate in drying speed and efficiency. The D-14 can achieve an internal temperature of up to 200�F which will dry your food faster than you ever imagined. Make mouth-watering jerky and other treats in less than 4 hours!
• Modern, Easy-to-Read LED Display � This display includes a digital temperature gauge which shows temperature ranges from 84 degrees to 200 degrees and timer readings up to 99 hours. That way, you can carefully monitor the drying process without having to open the doors, therefore keeping precious heat inside!
• Dual, Rear-Mounted Fans � The unique placement of these fans prevents moisture from dripping onto your foods, which happens frequently in lower-quality dehydrators. Cool air is drawn into the back of the machine, heated, and distributed evenly across each tray to ensure the perfect drying process each and every time.
• Convenient 99-Hour Timer with Automatic Shut-off � Even when you can�t be there, you�ll know that the drying process is under control. The temperature setting can even be changed during the drying process without disrupting the timer.

Other TSM D-14 Features:

• Uses standard household electricity current - 110 Volt, 60 Hz
• 14 large chrome wire racks each 20.75� x 18� (optional stainless and non stick racks below)
• Space between racks: 1 1/8" (3/4" between wires within rack)
• Temperature Range: 84-200�F
• 1 3/4" Rheostat for precise temperature control
• Outside dimensions: 21 1/2�W � 22 1/4"L x 30 1/8�H with legs
• Weight: 80 lbs.
• One-year manufacturers warranty

Note to Consumer:

The D-14 has not yet been approved for commercial use by the NSF. Though many of our customers do use this commercially-warranted model to make dried foods for public sale, regulations governing commercial food equipment may vary between geographical regions. We advise our customers to confirm the acceptability of the D-12 in their own locality before purchasing with the intent to make and sell dried foods.

Introduction:

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. 

Dehydration:

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.

Important Safeguards:

1. Read All of these instructions thoroughly before using.
2. Save these instructions for the future reference.
3. Never leave your dehydrator unattended.
4. Close supervision is required if the unit will be used around children.
5. For use only indoors in a clean, dry location, free of flammable operating.
6. This unit gets hot.  Do not touch surfaces while operating.
7. This unit may scratch household surfaces.
8. Do not use if the cord or controls have been damaged in any way.  Contact the manufacturer before attempting to make any repairs.
9. Do not use sharp utensils inside the unit.
10. Unplug the unit when not in use
11. Allow unit to cool before cleaning.
12. Clean with damp cloth and mild detergent.
13. Never immerse unit or cord in water or other liquids.
14. Never plug unit into a damaged electrical outlet.
15. Do not allow the cord to contact the edge of a counter, table or hot surface.
16. The use of attachments or accessories is not recommended by the manufacturer and will void the warranty.
17. Do not attempt to move this unit while it is operating.
18. Continuous operation above 180 degrees F is not recommended as surfaces will become very hot.
19. Do not operate this unit above 200 degrees F, as this may trip the safety thermo disc .  If disc is tripped, the coil will not heat again until the unit has cooled.

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.

• Water blanching - Fill a large pan about half full of water.  Bring water to a boil.  Use tongs to place food directly into the water, cover pan and blanch for about 3 minutes.  Remove, drain and place on the dehydrator shelf.
• Steam blanching - Using a steamer pot, put 2-3 inched of water in the pan and bring to a boil.  Place food into the steamer basket, place in pan and cover.  Steam food for about 5 minutes.  Remove and place in the dehydrator shelf.

Operating Instructions:

For the safest and best results, read all of the instructions first. 

1. Exam the carton and unit for any damage that may have occurred during shipping.  Contact the manufacturer and carrier if there is damage.
2. Fill out and return the product warranty card.  The card must be on file for your warranty to take effect.
3. Make sure the power switch is turned off.  Place the unit on a clean, dry surface away from children or pets.  Plug into an undamaged electrical outlet.  DO not use an extension cord with your machine!
4. Turn on the unit.  You will hear the fan start and on the D12, the number s on the control panel will flash and the unit will beep.  The unit will begin tot heat up.  You may hear the heating element cycle on and off depending on the temperature that you have selected. 
5. Lift the door up 2-3 inched and heat until at 90 degrees F for 45 minutes to remove any moisture.
6. If the unit stops for any reason, turn off, unplug, and call the manufacturer.
7. Follow your recipe for the food that you wish to dehydrate than place the food evenly on the shelves provided.  The manufacturer recommends using cooking spray on the shelves to prevent sticking.  Do not over lap the food.
8. Using  oven mitts, remove the front panel by sliding it straight up.  Set it aside on a heat resistant surface.
9. Carefully place shelves onto the rails inside the unit and slowly slide them in.  Forcing the shelves in may damage the heating assembly.
10. Slide the cover into place.
11. On the D12, set the desired temperature by turning the corresponding knob.  On the D10, set the temperature by turning the knob on the top of the unit.  Monitor the internal temperature and adjust as needed.
12. Monitor the unit to ensure that the proper temperature is maintained.  If the internal temperature exceeds 180 degrees F, it may damage the unit.  If the temperature of the unit reaches 180 degrees F, turn off and allow to cool. 
13. If drying is uneven, use oven mitts to turn the shelves 180 degrees.
14. For very moist foods such as tomatoes, it may be necessary to prop open the front cover 1 1/2 inches with a small block of wood for the first 2 hours of operation.  This will increase the air flow and help drive excess moisture out of the unit.
15. Note.  Moisture may collect on the bottom of the unit during operation and can be wiped out with a paper towel.  Avoid touching the walls and shelves with your bare hands as burns may result.

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

Drying Guide Fruits, 135 Degrees F

Food Drying Guide, Jerky at 145-150 Degrees F

Food Storage:

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.

Reconstitution:

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. 

Cleaning:

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:

1. Use high quality food.
2. Wash food, use clean utensils and keep work station clean.
3. Pre-treat foods to prevent discoloration.
4. Do not over lap foods on shelves.
5. Drying times will vary depending on food thickness, moisture in the food, relative humidity and room temperature.
6. Cool food before testing for dryness.
7. Rotate trays 180 degrees F if you notice uneven drying.
8. Let food condition in a clean, dry, ventilated area for a week before placing them into air tight containers.
9. Reconstitute as needed.
10. And last but not least ENJOY!

BESTSELLER: Stainless Steel Food Dehydrator Model D10 by The Sausage Maker- ORDER EARLY TO GET READY FOR THIS SEASONS GARDEN HARVEST AND FOOD PRESERVATION WITH A GREAT DEHYDRATOR

Experience heavy drying power in a compact dehydrator!   Whether you're a veteran or novice of food dehydrating, the D10 from the Sausage Maker makes easy work of creating your own organic, natural snacks guarantees a healthier lifestyle for you and those you love.  Drying your own fruits, veggies, and meats is not only a fun, creative way to spend a rainy afternoon, its a great way to make sure your family is eating smart, each and every day.  A step above traditional kitchen models, the The Sausage Maker D-10 is a prime example of how power often comes in small packages!  Compact enough to fit on your countertop, this sturdy stainless-steel dehydrator boasts 16 square feet of drying space and 10 durable chrome-plated wire racks.  With 800 watts of power, this model can produce a high volume of dried goods in a record amount of time.  Whether youre a gardener looking to enjoy your harvest all year long, or a mom who wants to stockpile those sweet snacks for the school year, the hardworking D-10 is a fantastic value.

Key Features

• 16 Square Feet of Drying Space. Plenty of room for fruit, nuts, herbs, meat  or anything else your imagination can come up with! Save time and money by drying in bulk. The ample amount of drying space in the D-10 allows you to produce a large quantity of food in one drying session, which frees up your time and ensures that you have a supply of tasty treats on hand at all times!
• Heavy Duty Stainless Steel Construction. As sturdy as they come! Guaranteed not to rust, crack or break.
• Compact Size. The compact size of this model means you can easily store it in your kitchen, trailer or camper without compromising space.
• 10 Chrome-Plated Wire Racks.  The wear-resistant, durable, and easy-to-clean racks in this unit provide for optimal drying space, and allow you to organize and dry several different kinds of food at once. The square shape of these racks makes it easy to position large slices of fruits and vegetables without losing precious drying space. Note: The D10 can also be ordered with optional stainless-steel racks.
• 800 Watts of Pure Drying Power. Unlike many other dehydrators, the heavy-duty heating element in the D-10 allows you to produce a batch of tasty, nutritious snacks in a matter of just hours, not days! The D-10 reaches internal temperatures of up to 150F for fast, efficient drying.
• Adjustable Thermostat.  Because all foods were not created equal, the fully adjustable thermostat gives you flexibility. 
• Rear-Mounted Fan. The unique placement of the fan prevents moisture from dripping onto your foods, which happens frequently in lower-quality dehydrators. Cool air is drawn into the back of the machine, heated, and distributed evenly across each tray to ensure the perfect drying process each and every time.

Other D-10 Features:

• Uses standard household electricity current - 110 Volt, 60 Hz
• Space between racks: 1.25" (3/4" between wires within rack)
• Temperature Range: 95F-150F
• 1 3/4" Rheostat for precise temperature control
• Outside dimensions: 17" x 19" x 16-1/4"
• Weight: 41 lbs.
• One-year Manufacturers Warranty
• Made in the U.S.A.

Introduction:

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. 

Dehydration:

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.

Important Safeguards:

1. Read All of these instructions thoroughly before using.
2. Save these instructions for the future reference.
3. Never leave your dehydrator unattended.
4. Close supervision is required if the unit will be used around children.
5. For use only indoors in a clean, dry location, free of flammable operating.
6. This unit gets hot.  Do not touch surfaces while operating.
7. This unit may scratch household surfaces.
8. Do not use if the cord or controls have been damaged in any way.  Contact the manufacturer before attempting to make any repairs.
9. Do not use sharp utensils inside the unit.
10. Unplug the unit when not in use
11. Allow unit to cool before cleaning.
12. Clean with damp cloth and mild detergent.
13. Never immerse unit or cord in water or other liquids.
14. Never plug unit into a damaged electrical outlet.
15. Do not allow the cord to contact the edge of a counter, table or hot surface.
16. The use of attachments or accessories is not recommended by the manufacturer and will void the warranty.
17. Do not attempt to move this unit while it is operating.
18. Continuous operation above 180 degrees F is not recommended as surfaces will become very hot.
19. Do not operate this unit above 200 degrees F, as this may trip the safety thermo disc .  If disc is tripped, the coil will not heat again until the unit has cooled.

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.

• Water blanching - Fill a large pan about half full of water.  Bring water to a boil.  Use tongs to place food directly into the water, cover pan and blanch for about 3 minutes.  Remove, drain and place on the dehydrator shelf.
• Steam blanching - Using a steamer pot, put 2-3 inched of water in the pan and bring to a boil.  Place food into the steamer basket, place in pan and cover.  Steam food for about 5 minutes.  Remove and place in the dehydrator shelf.

Operating Instructions:

For the safest and best results, read all of the instructions first. 

1. Exam the carton and unit for any damage that may have occurred during shipping.  Contact the manufacturer and carrier if there is damage.
2. Fill out and return the product warranty card.  The card must be on file for your warranty to take effect.
3. Make sure the power switch is turned off.  Place the unit on a clean, dry surface away from children or pets.  Plug into an undamaged electrical outlet.  DO not use an extension cord with your machine!
4. Turn on the unit.  You will hear the fan start and on the D12, the number s on the control panel will flash and the unit will beep.  The unit will begin tot heat up.  You may hear the heating element cycle on and off depending on the temperature that you have selected. 
5. Lift the door up 2-3 inched and heat until at 90 degrees F for 45 minutes to remove any moisture.
6. If the unit stops for any reason, turn off, unplug, and call the manufacturer.
7. Follow your recipe for the food that you wish to dehydrate than place the food evenly on the shelves provided.  The manufacturer recommends using cooking spray on the shelves to prevent sticking.  Do not over lap the food.
8. Using  oven mitts, remove the front panel by sliding it straight up.  Set it aside on a heat resistant surface.
9. Carefully place shelves onto the rails inside the unit and slowly slide them in.  Forcing the shelves in may damage the heating assembly.
10. Slide the cover into place.
11. On the D12, set the desired temperature by turning the corresponding knob.  On the D10, set the temperature by turning the knob on the top of the unit.  Monitor the internal temperature and adjust as needed.
12. Monitor the unit to ensure that the proper temperature is maintained.  If the internal temperature exceeds 180 degrees F, it may damage the unit.  If the temperature of the unit reaches 180 degrees F, turn off and allow to cool. 
13. If drying is uneven, use oven mitts to turn the shelves 180 degrees.
14. For very moist foods such as tomatoes, it may be necessary to prop open the front cover 1 1/2 inches with a small block of wood for the first 2 hours of operation.  This will increase the air flow and help drive excess moisture out of the unit.
15. Note.  Moisture may collect on the bottom of the unit during operation and can be wiped out with a paper towel.  Avoid touching the walls and shelves with your bare hands as burns may result.

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

Drying Guide Fruits, 135 Degrees F

Food Drying Guide, Jerky at 145-150 Degrees F

Food Storage:

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.

Reconstitution:

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. 

Cleaning:

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:

1. Use high quality food.
2. Wash food, use clean utensils and keep work station clean.
3. Pre-treat foods to prevent discoloration.
4. Do not over lap foods on shelves.
5. Drying times will vary depending on food thickness, moisture in the food, relative humidity and room temperature.
6. Cool food before testing for dryness.
7. Rotate trays 180 degrees F if you notice uneven drying.
8. Let food condition in a clean, dry, ventilated area for a week before placing them into air tight containers.
9. Reconstitute as needed.
10. And last but not least ENJOY!

• Other Gardenmaster Plus Features:
  
  Uses standard household electricity current - 110 Volt, 60 Hz
  Outside dimensions: 15" x 14.5"
  One-year Manufacturers Warranty
  

BESTSELLER: Nesco American Harvest FD-1010 Gardenmaster Food Dehydrator

Detailed Description 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.

Great for drying jerky, fruit, herbs and vegetables. Comes with:  Rear mounted fan  800 Watt 110 Volt Heating Element  Adjustable thermostat with a 95 - 150 range  INCLUDES(10) Stainless Steel Shelves 16-1/4" x 14-1/2" with 3/8" Square Holes  Outside Dimensions: 17" Depth x 19" Width x 16-1/4" Height  16 square feet of drying space.  Stainless steel shelf 16 1/4" x 14 1/2" with 3/8" holes come with this model at this time. Weighs approximately 51 pounds.

Introduction:

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. 

Dehydration:

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.

Important Safeguards:

1. Read All of these instructions thoroughly before using.
2. Save these instructions for the future reference.
3. Never leave your dehydrator unattended.
4. Close supervision is required if the unit will be used around children.
5. For use only indoors in a clean, dry location, free of flammable operating.
6. This unit gets hot.  Do not touch surfaces while operating.
7. This unit may scratch household surfaces.
8. Do not use if the cord or controls have been damaged in any way.  Contact the manufacturer before attempting to make any repairs.
9. Do not use sharp utensils inside the unit.
10. Unplug the unit when not in use
11. Allow unit to cool before cleaning.
12. Clean with damp cloth and mild detergent.
13. Never immerse unit or cord in water or other liquids.
14. Never plug unit into a damaged electrical outlet.
15. Do not allow the cord to contact the edge of a counter, table or hot surface.
16. The use of attachments or accessories is not recommended by the manufacturer and will void the warranty.
17. Do not attempt to move this unit while it is operating.
18. Continuous operation above 180 degrees F is not recommended as surfaces will become very hot.
19. Do not operate this unit above 200 degrees F, as this may trip the safety thermo disc .  If disc is tripped, the coil will not heat again until the unit has cooled.

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.

• Water blanching - Fill a large pan about half full of water.  Bring water to a boil.  Use tongs to place food directly into the water, cover pan and blanch for about 3 minutes.  Remove, drain and place on the dehydrator shelf.
• Steam blanching - Using a steamer pot, put 2-3 inched of water in the pan and bring to a boil.  Place food into the steamer basket, place in pan and cover.  Steam food for about 5 minutes.  Remove and place in the dehydrator shelf.

Operating Instructions:

For the safest and best results, read all of the instructions first. 

1. Exam the carton and unit for any damage that may have occurred during shipping.  Contact the manufacturer and carrier if there is damage.
2. Fill out and return the product warranty card.  The card must be on file for your warranty to take effect.
3. Make sure the power switch is turned off.  Place the unit on a clean, dry surface away from children or pets.  Plug into an undamaged electrical outlet.  DO not use an extension cord with your machine!
4. Turn on the unit.  You will hear the fan start and on the D12, the number s on the control panel will flash and the unit will beep.  The unit will begin tot heat up.  You may hear the heating element cycle on and off depending on the temperature that you have selected. 
5. Lift the door up 2-3 inched and heat until at 90 degrees F for 45 minutes to remove any moisture.
6. If the unit stops for any reason, turn off, unplug, and call the manufacturer.
7. Follow your recipe for the food that you wish to dehydrate than place the food evenly on the shelves provided.  The manufacturer recommends using cooking spray on the shelves to prevent sticking.  Do not over lap the food.
8. Using  oven mitts, remove the front panel by sliding it straight up.  Set it aside on a heat resistant surface.
9. Carefully place shelves onto the rails inside the unit and slowly slide them in.  Forcing the shelves in may damage the heating assembly.
10. Slide the cover into place.
11. On the D12, set the desired temperature by turning the corresponding knob.  On the D10, set the temperature by turning the knob on the top of the unit.  Monitor the internal temperature and adjust as needed.
12. Monitor the unit to ensure that the proper temperature is maintained.  If the internal temperature exceeds 180 degrees F, it may damage the unit.  If the temperature of the unit reaches 180 degrees F, turn off and allow to cool. 
13. If drying is uneven, use oven mitts to turn the shelves 180 degrees.
14. For very moist foods such as tomatoes, it may be necessary to prop open the front cover 1 1/2 inches with a small block of wood for the first 2 hours of operation.  This will increase the air flow and help drive excess moisture out of the unit.
15. Note.  Moisture may collect on the bottom of the unit during operation and can be wiped out with a paper towel.  Avoid touching the walls and shelves with your bare hands as burns may result.

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

Drying Guide Fruits, 135 Degrees F

Food Drying Guide, Jerky at 145-150 Degrees F

Food Storage:

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.

Reconstitution:

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. 

Cleaning:

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:

1. Use high quality food.
2. Wash food, use clean utensils and keep work station clean.
3. Pre-treat foods to prevent discoloration.
4. Do not over lap foods on shelves.
5. Drying times will vary depending on food thickness, moisture in the food, relative humidity and room temperature.
6. Cool food before testing for dryness.
7. Rotate trays 180 degrees F if you notice uneven drying.
8. Let food condition in a clean, dry, ventilated area for a week before placing them into air tight containers.
9. Reconstitute as needed.
10. And last but not least ENJOY!