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7
MODEL: RJ43-SQ-6T
FOOD DEHYDRATING GUIDE
The drying time for any food is dependent on several factors, including: Food type,
thickness, quantity, and ambient humidity levels in the room.
Because of these factors, you will want to occasionally check the food as it dries and
determine whether or not it is ready to be removed.
Tip: One easy way to determine if food is dried is to place a piece in a small zipper seal
plastic bag. Seal the bag and shake it lightly. If moisture appears, the food is not ready to
be removed.
DRYING FRUIT HINTS & TIPS
Select fruit that is ripe; avoid fruit that is not yet ripe or over-ripe. If not yet ripe, the
texture and taste may be unappealing; if over-ripe, the texture may be mushy and bland.
• Wash fruit just before drying to remove any debris or dirt.
• Do not use fruit that has blemishes, evidence of bug infestation or worms, or
discoloration.
• Cut off parts of fruit that appear to be bruised or damaged in transit.
• Discard pits, stones, seeds and other inedible parts of the fruit.
• Peel fruit, if desired, or if rinds or peels lend a bitter or unappetizing taste or texture.
• Always peel waxed or sprayed fruit.
• Slice or cut fruit as desired (see notes following).
DRYING VEGETABLES HINTS & TIPS
• Start with the freshest crisp vegetables.
• Unripe vegetables often have an extremely bitter, acidic flavor. Avoid vegetables that
are not ripe or over-ripe to produce the best tasting dehydrated vegetables
• Wash and dry vegetables just before drying to remove any debris or dirt.
• Do not use vegetables that have blemishes, evidence of bug infestation or worms, or
discoloration.
• Cut off parts of vegetables that appear to be bruised or damaged in transit.
• Discard seeds, stems, rinds and other inedible parts of the vegetable.
• Peel vegetables; almost all vegetables should be peeled or cut before drying. Rinds or
peels lend a bitter or unappetizing taste or texture.
CUTTING & SLICING VEGETABLES HINTS & TIPS
• To create uniform pieces, slice or quarter vegetables as needed.
• Pieces should be no larger than 1-2 inches in diameter.
OPERATING INSTRUCTIONS
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