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HOW TO USE THE FRUIT
ROLL-UP SHEET
Your unit comes with
one fruit roll-up sheet.
To prepare fruit
roll-up sheet, lightly
spray a paper towel
with cooking spray
and rub over the fruit
roll-up sheet. Follow
preheating preparation
instructions which
can be found in the
recipe section of the instruction book for Yogurt
Roll-Ups, Spiced Apple Trail Mix Leather and
Strawberry Banana Leather. Once your fruit
roll-up sheet is ready, place on top rack of unit
as shown in Fig. 1.
CLEANING AND
MAINTENANCE
Dehydrator racks, top cover and fruit roll-up
sheet are all dishwasher safe.
To clean unit base, unplug from outlet and wipe
clean using a damp cloth. Wipe dry with a clean
cloth.
NOTE: Any other servicing should be performed
by an authorized service representative.
FOOD SELECTION
Select foods for dehydration that are in good
condition. Fruits should have just become ripe
since they contain the highest amount of natural
sugar and provide the best results. Vegetables
should be fresh and crisp. Avoid fruits that are
not ripe; they yield unpredictable results and
often have a at, bitter taste. Overripe fruits and
vegetables with spoiled portions should also be
avoided. Cut off any bruised or marred portions
of the fruits and vegetables before dehydration.
Meat, poultry and sh should be fresh and lean.
Preparation, dehydration time and foodstorage
method will also inuence their quality and
taste. Follow preparation, dehydration and
storage instructions in this manual to ensure
the best-tasting, highest quality dried foods.
IMPORTANT
If you suspect food contamination, do not
attempt to use the dehydrator. Discard the
food.
VEGETABLE
PREPARATION AND
TREATMENT
Vegetables are low in acid and have less sugar
than fruits, so they require a little more effort.
Some vegetables are better frozen than dried,
so remember to be selective in the vegetables
you choose.
PREPARATION
Only the highest quality vegetables should be
selected for drying. Wash them carefully just
before dehydrating to remove dirt and bacteria.
Most vegetables should be peeled, trimmed,
cut or shredded prior to drying.
PRETREATMENT
Blanching vegetables prior to drying is
recommended. This destroys the enzymes
that can produce “off” avors when stored
and lead to poor texture and poor rehydration.
Steam blanching is a better method than water
blanching because more avor and vitamins are
retained. Vegetables can also be microwaved.
STEAM BLANCHING
Layer prepared vegetables in the top portion of
a steamer or a steamer insert and steam until
the vegetables are heated through, but are not
cooked enough to eat (usually 2 to 3 minutes).
Stir to ensure all vegetables are evenly
blanched. Quickly transfer steamed vegetables
directly to drying trays.
MICROWAVE BLANCHING
Microwave ovens can easily be used to blanch
fresh vegetables. Prepare vegetables the same
way as for steam blanching. Place vegetables
in a covered casserole dish with a small amount
of water (refer to your microwave oven cooking
chart). Cook for ¼ to
1
⁄3 the time listed in the
chart, stirring after half of the blanching time.
Vegetables blanched in a microwave will be
more brightly colored than those that are steam
blanched. Quickly transfer blanched vegetables
directly to drying tray.
Fig. 1
5
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