NUTRICHEF PKFD25 (01) PDF Document

Before using the NUTRICHEF PKFD25, check carefully to make sure the voltage (AC120V-60Hz) is compatible with your home and that the electrical cord is properly grounded and connected to the electrical outlet of similar voltage. Always place the appliance on a flat, level and stable surface. Make sure the dehydrator and all controls are in the OFF position before inserting the plug in the electrical outlet. Do not plug/unplug the dehydrator into/from an electrical outlet with wet hands. To disconnect the dehydrator from an electrical outlet, pull directly from the plug. Make sure to not pull from the wire. DO NOT let the power cord hang over the edge of the table or counter. DO NOT place or use the unit or any parts of the unit on or near a hot gas or electric burner, in a heated oven, or on a stove top. This appliance should not be used by or near children, or people with certain disabilities.

This product is equipped with a polarized plug (one blade is wider than the other blade) as a safety feature to reduce the risk of electrical shock and fire. This plug will fit into a polarized outlet only one way. If you are unable to insert the plug into the electrical outlet, try reversing the plug. If the plug still does not fit, contact a qualified electrician.

DO NOT operate this or any other appliance with a damaged cord or plug. Also, do not use this appliance if it malfunctions, has been damaged in any way, or has been immersed in water or any other liquids. Send the unit to the nearest authorized Service Center for inspection, repair or adjustment.

If the appliance malfunctions during use, shut it down IMMEDIATELY and discontinue use. DO NOT attempt to open any part of the base. This product has no user-serviceable parts. Always contact the authorized Service Center if this unit malfunctions or needs servicing. DO NOT replace the parts of this machine with any unauthorized parts that are not intended for this unit.

Turn the unit on by pressing the Power Switch. Set the temperature by turning the Temperature Knob to a desired setting. Set the Timer by pressing the Select button. The Digital Timer Display will flash. Set the Hours by pressing the Arrows to increase or decrease Hour Setting, up to 40 hours. Press & Hold Select (make sure you hold select for at least 5 seconds) again and set the minutes by press the Arrows to Increase or decrease the minutes Setting. The display will show the Time setting. Press Select again (hold select down to confirm) to set the Time Setting. Press Start to begin the dehydration process. Prior to the dehydrating process, heat the unit to 90°F for 45 minutes to remove any moisture.

While using oven mitts, slide the dehydrator trays out of the unit and load the produce that is to be dehydrated onto the trays. For the best results, do not overlap anything and be sure to leave space between the items to allow for maximum air circulation. Using both hands for maximum stability, slide the dehydrator trays back into the unit. Set the temperature by turning the knob on the top of the unit. Moisture may collect on the surface of the food. This should be blotted off with a paper towel.

For thin stalked vegetables like green beans, asparagus, and rhubarb, they should be cut in half the long way, or with an extreme diagonal cut to expose as much of the inner parts of the food as possible. Fruit should be sliced across the core and not down through the core. Try to always make thin, flat cuts. Broccoli stems should be halved or quartered depending upon the diameter. Small fruits like strawberries can be cut in half. Even smaller berries should either be cut in half or merely blanched slightly to break the skin.

Chopped food should not be spread thicker than 3/8 inch. If needed, use the mesh sheet to hold food. It may be necessary to stir or flip the finely chopped food once or twice during dehydration to ensure even drying of all the pieces. To do so, turn the machine off, unplug it, remove the trays, stir/flip, then reassemble and restart the machine according to the instructions.

Some foods, such as very ripe tomatoes, citrus or high-sugared fruits may drip. Dripping from a tray above can change the flavor of different foods on lower trays. To help lessen the dripping: after placing the food on the drying trays (and before placing them on the dehydrator base), tap the tray firmly on a towel on a counter top to remove any excess moisture.

Steaming is the best method of pre-treatment. Place a single layer of chopped or sliced vegetables in a colander or steam-basket. Shredded vegetables can be 1/2 inch deep in the colander or basket. Set vegetables in a pot above a small amount of boiling water and cover. Water should not touch the vegetables. Begin timing immediately. When they are ready to remove, the vegetables should be barely tender. Drop in a bowl of cold water to stop cooking and for food to retain its color. Pat dry and spread on trays to dehydrate.

Blanching is recommended for green beans, cauliflower, broccoli, asparagus, potatoes and peas. To blanch, place prepared vegetables in a pot of boiling water for 3 to 5 minutes only. Strain and pat dry; then place the vegetables in the dehydrator. To blanch sliced vegetables, drop the prepared vegetables into a large pot of boiling water. Do not add more than 1 cup food per quart of boiling water. Begin timing immediately. Timing is approximately one-third to one-half that of steaming or until vegetables are barely tender.

To avoid fruits from darkening, fruit pieces can be dipped in solutions of lemon, pineapple, or orange juice, or any other ascorbic acid. Prior to dehydration, dip the fruit in the solution for two minutes. Drain on paper towels and place in drying trays.

If you use lemon juice, it is best to dilute it with 1 part juice to 8 parts water and soak the fruit pieces for two minutes. Be aware that the taste of these juices can overpower the taste of the fruit being dried and may not always prevent discoloration of food. Experiment with the dilution and soaking times to suit your taste.

Crystalline ascorbic or products with ascorbic acid made for preserving fruits for canning may be obtained from drug stores. Mix 1 tablespoon in four cups of water and soak the fruit for about two minutes. Like lemon juice, the taste can be quite overpowering, so experiment with concentrations and soaking times.

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 Bisulfite in 1 quart of water. Dip the sliced fruit the solution for a few minutes. Remove, drain and place on the dehydrator tray.

Start by thoroughly washing the fruit in cold water and remove any stems or leaves left on the fruit. Remove the peel, skin, pits, or seeds as necessary. Then just puree the fruit or fruit combination of your choice, and add just enough liquid to the blender to make a smooth thick puree. Honey, fruit juice or water can be used but don’t make the mixture too thin or it won’t stay put on the dehydrator shelf. It is best to use a fruit leather sheet designed for this purpose, but if not available, you can line one half of each drying tray with plastic wrap. To maintain adequate circulation, only half of each tray should be covered. If using more than one tray, place the plastic on alternate halves of the trays in the stack. When drying sticky purees (bananas, for instance), spray a small amount of vegetable oil spray on the fruit leather sheet or plastic wrap. After all fruit leather sheets are filled, stack the drying trays atop the base. Dehydrate until the fruit puree is the texture of leather. It should be easy to peel off of the fruit leather sheet. Wrap in plastic wrap and store at room temperature.

Choose lean cuts. Beef flank steak, round or rump work better than beef chuck or rib.

All poultry MUST be cooked before drying. Steaming or roasting is the best method.

When you are drying fish, sole and flounder are good choices.

Select a lean flank or round steak about 1 to 1/2 inches thick. Trim off all fat and connective tissue. For easier cutting, place meat in the freezer for about 30 minutes to partially freeze. Then turn it over and freeze for an additional 15 minutes. Cut across the grain into strips about 1/8 of an inch thick. Marinate the strips for at least 3 hours, or even overnight. Meat may be seasoned with salt, pepper, garlic, onion powder, or other spices. Drain marinated strips on paper towels, and place the strips on drying trays. Dehydrate until the strips are really dry and stiff. This will take from 6 to 16 hours.

Dry for approximately 2 to 36 hours.

Dry for approximately 2 to 6 hours.

Wait until food is cooled off completely before storing. Heat and light will cause food to deteriorate. Keep food in a dry, cool, and dark place. Remove all the air you possibly can from the storage container and close tightly. Ideal storage temperature is 60°F or lower. Never store food directly in a metal container. Avoid containers that breathe or have a weak seal. Check the contents of your dehydrated food for moisture during the weeks following dehydration. If there is moisture inside, you should dehydrate the contents for a longer time. For best quality, dried fruits and vegetables should not be kept for more than 1 year. Dehydrate your produce in the summer when it is at optimum freshness and replace it annually. Dried meats, game, poultry and fish should be stored for no more than 3 months if kept in the refrigerator, and no more than 1 year if kept in the freezer. Vacuum sealing can help to extend storage life by several months, if food has been properly and thoroughly dried.

Any container which is clean, airtight, and moisture-proof is suitable for storage. Heavy, zippered plastic bags or heat sealing cooking bags are excellent as well. Fill each bag as much as possible and squeeze out any excess air. Filled bags may be placed in metal cans with lids (coffee cans are good) to keep out insects. Glass jars with tight-fitting lids can be used with or without plastic bags. Quality plastic containers with tight-fitting lids are good but they must be airtight. Do not use paper or cloth bags, lightweight plastic bags, bread wrappers, or any container without a tight-fitting lid.

For chopped or shredded vegetables, and for fruits to be used in cookies, no reconstitution is usually needed. If the pieces are quite crisp and dry you can try sprinkling with 1tablespoon of water per cup of dried food.

Use 2 parts water to 3 parts (by volume) dried food.

Use 1 to 1 ½ parts water to 1 part dried food. Extra liquid may be required for proper cooking.

Chopped and shredded foods reconstitute quickly. Generally, 15 to 30 minutes is sufficient.

Larger vegetable or fruit slices, and meat cubes can be reconstituted overnight in water, while being left in the refrigerator. Alternately, you can also chose to place them in boiling water, remove it from the stove, and let stand 2 to 3 hours. Whole pieces of fruit take longest to reconstitute, and are best left to soak overnight.

If you drain reconstituted foods, save the liquid. This liquid has great nutritional value. Freeze this liquid for later use in soups, leathers, pies or compotes.

There is no need to reconstitute ahead of time when making soups. Dried vegetables can be added directly to the soup about one hour before serving. Do not add spices, salt, bouillon cubes or tomato products until the vegetables are reconstituted and cooked. These items considerably hinder rehydration.

After each use, clean the drying trays and dehydrator lid with warm soapy water. Do not wash trays, lid or base in dishwasher. Stubborn particles may be removed by soaking and / or using a plastic scrubber. Do not use abrasive materials or solvents to clean the plastic!

To clean the dehydrator’s base (the bottom part with the motor and heating element), unplug the dehydrator and wipe it clean with a damp sponge or cloth. NEVER immerse the base in water or allow liquid to flow into the area that contains the electrical parts.

After the dehydrator is cleaned, dry all the parts and store in a clean and dry place.

The recommended temperatures for the NUTRICHEF PKFD25 are as follows:

• Herbs: 95° F / 34° C
• Living foods: 105°F / 41° C
• Raising bread: 110°F / 43° C
• Making Yogurt: 115°F / 46° C
• Vegetables: 125°F / 52° C
• Fruits, Fruit rolls: 135°F / 57° C
• Meats / Fish: 155°F / 68° C
• Jerky: 155°F / 68° C

Set the Timer by pressing the Select button. The Digital Timer Display will flash. Set the Hours by pressing the Arrows to increase or decrease Hour Setting, up to 40 hours. Press & Hold Select (make sure you hold select for at least 5 seconds) again and set the minutes by press the Arrows to Increase or decrease the minutes Setting. The display will show the Time setting. Press Select again (hold select down to confirm) to set the Time Setting.

Press Start to begin the dehydration process.

If the unit stops for any reason, turn it off, unplug it and then repeat Steps 4 to 9. If the unit still does not operate normally, turn it off, unplug it and contact your authorized Service Center.