Chefman RJ43-SQ-9 User Manual

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USA

AFTER SALES SUPPORT

MODEL: RJ43-SQ-9 / RJ43-SQ-6MODEL: RJ43-SQ-9 / RJ43-SQ-6

FOOD DEHYDRATING GUIDE

The drying time for any food is dependent on several factors, including the thickness

of the food, the amount of food in the dehydrator, the type of foods to be dried and the

humidity levels of the weather. 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.

One easy way to determine if food is dried is to place a piece in a small, self sealing

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

the flavor 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).

CUTTING & SLICING HINTS & TIPS

Fruit can be peeled and quartered, such as apricots, or sliced thinly, whichever method is

best suited to the fruit you are using. Cut plums, cherries, and peaches in half and remove

the pits or stones. For fruit such as apples, peel and slice thinly. Consider pre-treatment

for apples to make them especially appetizing (see the section following). When cutting

fruit, the sizes should be uniform so that the drying is also uniform.

PRE-TREATMENT FOR FRUIT

Preparation for drying can include dipping fruit into their own juices, such as lemons,

limes and other citrus fruit.

Sodium Bisulfite (food grade) can also be used. Use a ratio of 1 teaspoon to one quart of

water. Dipping fruit into the water mixture preserves color and nutrients. Steaming can

also be used to set color in fruit. Steam only a few minutes over a gentle heat. Remove

and cool completely. Dry with a paper towel and place in the dehydrator.

Operating Instructions (cont'd)

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Chefman RJ43-SQ-9 9 Tray Food Dehydrator