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DEHYDRATE TIPS & TRICKS
AIR FRY TIPS & TRICKS
MORE EVEN BROWNING
Use an oil spritzer or cooking spray
to evenly coat ingredients for
more consistent browning.
STORAGE
To maximize shelf life, store
dehydrated foods at room
temperature in an airtight
container up to 2 weeks.
SLICING
Use a mandoline slicer to get
consistent, thin fruit and vegetable
slices. Fruits and veggies should
be sliced as thinly as possible
without falling apart.
PREVENT OXIDATION
Fruits like apples and pears
brown quickly when cut.
To delay oxidation, soak them
in water with a squeeze of
lemon juice for 5 minutes.
DRY BEFORE YOU DEHYDRATE
Pat fruits and vegetables as
dry as possible before placing
them in the basket.
DON’T OVERLAP
Lay ingredients flat and close
together to optimize space.
Individual pieces should not
overlap or be stacked.
HOW LONG TO DEHYDRATE?
Most fruits and veggies take
6–8 hours, while jerky takes
5–7 hours. The longer you
dehydrate ingredients,
the crispier they will become.
PASTEURIZING JERKY
Finish off dehydrated meats
and fish by using the Roast
function at 330°F for 1 minute
to fully pasteurize them.
SHAKE, SHAKE, SHAKE
Check food and shake basket
frequently for even browning.
AUTO-STOP AND START
The unit will automatically pause
cooking when the basket is
removed and will resume cooking
when the basket is replaced.
CONVERT OVEN RECIPES
Convert oven recipes by using
the Roast or Bake function and
reducing the temperature by 25°F.
Check food frequently to avoid
overcooking.
FREESTYLING RECIPES
If you are cooking less food than
the recipe calls for, remember
to reduce the cook time. If you’re
cooking a bit more, increase the
cook time. Check food frequently.
AIR FRYING FRESH INGREDIENTS
For best results with fresh
vegetables, using at least 1
tablespoon of oil is a good rule
of thumb, but you can use more
or less to achieve your desired
level of crispiness.
DON’T OVERCROWD
Evenly arrange and space
ingredients out to ensure
consistent browning.
SECURE YOUR FOOD
To keep lightweight foods from
being blown around by the fan,
secure them with toothpicks.
–25°
TRIM THE FAT
Before dehydrating beef or poultry,
make sure to trim off
all fat, as it does not dry out
and could turn rancid.
5–8
HRS
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