Waring WDH10 Manuel utilisateur

WDH10

10-TRAY FOOD DEHYDRATOR

DESHIDRATADOR DE ALIMENTOS

DE DIEZ BANDEJAS

DÉSHYDRATEUR ALIMENTAIRE

À DIX PLATEAUX

For your safety and continued enjoyment of this product,

always read the instruction book carefully before using.

Para su seguridad y para disfrutar plenamente de este producto, siempre lea

cuidadosamente las instrucciones antes de usarlo.

An que cet appareil vous procure en toute sécurité beaucoup de satisfaction, lire

attentivement le mode d’emploi avant de l’utiliser.

2

IMPORTANT SAFEGUARDS

When operating electric appliances, especially when children are

present, basic safety precautions should always be taken, including

the following:

1. READ ALL INSTRUCTIONS

BEFORE OPERATING

2. Always unplug appliance from outlet when not in use or before

cleaning. Allow plenty of time to cool before adding or removing

parts.

3. CAUTION, HOT SURFACE: The dehydrator does get hot to

the touch.

4. Children should be supervised to ensure that they do not play

with the appliance.

5. To avoid electric shock, never immerse plugs, cord, or the base

assembly in any liquids.

6. Never operate any appliance with a damaged cord or plug,

or one that has malfunctioned or been damaged in any way.

Immediately return the appliance to the nearest authorized

service facility for analysis.

7. Using accessory attachments not recommended or sold by

the appliance manufacturer may cause electric shock, injury,

or re.

8. Do not use outdoors.

9. Never let the cord hang over the edge of a table or counter or

touch hot surfaces.

10. Never place appliance on or near a hot gas or electric burner or

in a heated oven.

11. DO NOT block the vent holes in the back of the food

dehydrator. CAUTION: Back panel may become hot during use.

12. Never use this appliance for any use other than that for which it

is intended.

13. To disconnect, rst push the ON/OFF button and make sure

unit is OFF, then unplug from electrical wall outlet.

14. Never pour liquids into the appliance.

15. Never operate near combustible or pressurized spray cans.

3

16. This appliance is not intended for use by persons (including

children) with reduced physical, sensory or mental capabilities,

or lack of experience and knowledge, unless they have

been given supervision or instruction concerning use of the

appliance by a person responsible for their safety. Children

should be supervised to ensure that they do not play with

the appliance.

SAVE THESE INSTRUCTIONS

APPROVED FOR COMMERCIAL USE

CONTENTS

Important Safeguards ..... ........................................................................2

Grounding Instructions ............................................................................4

Introduction .............................................................................................. 4

Parts .........................................................................................................5

Before First Use ..... .................................................................................. 6

Operating Instructions ...... .......................................................................6

Helpful Hints ............................................................................................. 8

Dehydrating Guide .................................................................................. 9

Cleaning & Maintenance ...................................................................... 10

Food Selection ..... ................................................................................. 10

Vegetable Preparation & Treatment. .....................................................11

Fruit Preparation & Treatment ...............................................................13

Nut Preparation & Treatment ..... ............................................................15

Herb & Flower Preparation & Treatment ..............................................16

Food Storage ...........................................................................................16

Recipes ....................................................................................................17

4

GROUNDING INSTRUCTIONS

For your protection, the Waring

®

Commercial 10-Tray Dehydrator is

equipped with a 3-conductor cord set that has a molded 3-prong

grounding-type plug, and should be used in combination with a

properly connected grounding-type outlet as shown in Figure 1.

If a grounding-type outlet is not available, an adapter, shown in

Figure 2, may be obtained so that a 2-slot wall outlet can be used

with a 3-prong plug. Referring to Figure 3, the adapter must be

grounded by attaching its grounding lug under the screw of the

outlet cover plate.

INTRODUCTION

Thank you for purchasing the Waring

®

Commercial 10-Tray Food

Dehydrator! The dehydration of fruits and vegetables is one of the

earliest methods of food preservation. Since their discovery and

cultivation, plums and grapes have been sun-dried into prunes

and raisins. These dried fruits and vegetables make great snacks

or desserts, and it’s easy to dehydrate different meats to make

jerky. Dehydration is a healthy way of preserving food because

bacteria growth is inhibited by the removal of moisture. You can

even use your food dehydrator to dry owers and make potpourri!

Before using your food dehydrator, be sure to take time to read the

Important Safeguards and all other instructions in this manual.

5

PARTS

1. Housing

2. Trays (10)

3. Drip Tray

4. Door

5. Door Handle

6. Power Cord (not shown)

7. Control Panel

a. Power ON/OFF – turns on power to the machine

b. START/STOP – starts or stops the timed cycle

c. Temperature Range – 90ºF–180°F/32ºC–82°C

d. Timer – set up to 40 hours

e. Programs M1–M5

1

7

2

5

4

3

d

b

c

e

a

6

BEFORE YOUR FIRST USE

1. Unpack the dehydrator with care.

2. Wash all of the trays in warm, soapy water. Rinse well and

dry completely.

3. Wipe the dehydrator base with a clean and dry, soft cloth

or sponge. Never immerse housing, plug or cord in water or

any other liquids.

OPERATING INSTRUCTIONS

1. Position the dehydrator so that the air vents at the rear of the

dehydrator are not blocked. Keep the dehydrator at least 3 feet

away from any wall to allow for proper air circulation. DO NOT

operate the dehydrator on or near ammable surfaces such

as carpeting.

CAUTION: DO NOT block the intake holes in the back of the

food dehydrator or the exhaust vent above the door on the

front of the unit.

2. Wash and slice food as needed.

3. Arrange food on trays; do not overload trays. Trays can

accommodate a variety of food sizes with small adjustments.

4. Plug the dehydrator into a standard 120V wall outlet and

press power ON/OFF to turn machine on. To turn off, hold the

POWER button for 3 seconds.

5. Temperature setting defaults to 140°F. Timer defaults

to 8 hours.

6. To change the temperature, use the plus and minus arrows

below temperature display. Hold down arrow for fast scroll.

7. Set the timer using the plus and minus arrows below

timer display.

8. Press START.

Allow the food to dry for the recommended length of time

(drying time depends on the food type).

9. Monitor the food while it is dehydrating and check it for

desired doneness. Leave the pieces that are not yet done in

the dehydrator and monitor them until done.

10. When the timer elapses, the machine will beep once and turn

heat off. Note that the fan will continue to run for one minute

to help cool the unit. Then the unit will shut down completely.

To turn off, hold the POWER button for 3 seconds.

7

11. Remove the trays and allow the food to cool. Once cooled,

remove individual pieces. Serve or store in food-safe

containers or plastic bags, preferably airtight. For vacuum

seal machines, visit our website.

12. Store the pieces that are not going to be eaten in the next few

days in the refrigerator. When storing food in the freezer, use

containers or bags designed specically for freezer storage.

Selecting/Setting Custom Programs M1–M5

1. Press SELECT/SET underneath the Programs buttons. As you

press, an LED will illuminate to show which program you have

selected.

2. For your convenience, we provided these set programs –see

the chart below for reference:

Memory Location Food Type Temperature Time

M1 Beef Jerky 150˚F/65˚C 8 hours

M2 Fruit 140˚F/60˚C 12 hours

M3 Vegetables 130˚F/55˚C 10 hours

M4 Herbs 100˚F/38˚C 6 hours

M5 Seafood 145˚F/63˚C 12 hours

3. To set a new program, press SELECT/SET until you reach the

program you wish to set.

4. Use the plus and minus arrows to reach your desired

temperature.

5. To set the timer, use the arrows to reach your desired time.

A time must be set. The unit will not operate indenitely unless

timer is set.

6. To exit programming mode and save setting, press and hold

the SELECT/SET button for 3 seconds. Unit will beep to

conrm program has been set.

Changing from F to C

This machine defaults to degrees Fahrenheit. If you wish to switch

to Celsius, hold down both the plus and minus arrows below

temperature display for 3 seconds.

8

HELPFUL HINTS

Drying times may vary based on many circumstances, including but

not limited to: the relative humidity of the room; the temperature of

the food at the beginning of the drying process; the amount of food

in the dehydrator, the leanness of the meat, etc.

• Wash and clean the dehydrator before using if it has been stored

for a long time.

• Fresh vegetables and fruits are best for dehydrating; canned

goods do not dehydrate well.

• All vegetables and fruits should be cleaned before preparation

and pretreatment.

• Prepare and pretreat fruits and vegetables as outlined in this

manual for best results.

• It is usually not dangerous to leave the dehydrator on for a long

time period when required, but make sure that it is in a safe

location. Read the Important Safeguards in this manual, and

exercise caution when using the dehydrator.

• Keeping your own notes on the type of food, weight before and

after drying, total drying time, and nal results will enable you to

achieve the desired outcome, every time!

• Most recipes will work well with dried foods. By experimenting

with the recipes offered in this manual, you will soon discover

your own unique ways of using dried foods.

9

DEHYDRATING GUIDE*

Food Temp

Approximate

Drying Times

Preparation

HERBS 100 ºF/38 ºC 4–6 hours Arrange herbs on tray(s)

FRUITS

Apples

140ºF/60ºC

6.5 hours Slice apples ¼ inch thick and arrange on tray(s)

Bananas 20 hours

Slice ripe bananas ¼ inch thick and arrange on

tray(s)

Blueberries 36 hours Arrange whole blueberries on tray(s)

Grapes 48 hours Slice seedless grapes in half and arrange on tray(s)

Mango 5 hours

Slice fresh mango

1

⁄

8

inch thick and arrange on

tray(s)

Pineapple 8.5 hours

Slice fresh pineapple ¼ inch thick and arrange

on tray(s)

Raspberries 26 hours Arrange whole raspberries on tray(s)

Strawberries 9 hours

Slice whole strawberries ½ inch thick and arrange

on tray(s)

Tomatoes 7 hours Slice tomatoes ¼ inch thick and arrange on tray(s)

VEGETABLES

Beets

130ºF/55ºC

5 hours

Peel fresh beets, slice

1

⁄

8

inch thick and arrange

on tray(s)

Bell Peppers 12 hours Slice peppers ¼ inch thick and arrange on tray(s)

Broccoli 4 hours

Break up broccoli ﬂorets into small pieces and

arrange on tray(s)

Carrots 4.5 hours Slice carrots

1

⁄

8

inch thick and arrange on tray(s)

Celery 4 hours Slice celery ¼ inch thick and arrange on tray(s)

Kale 4 hours Arrange kale leaves on tray(s)

Mushrooms 4 hours

Slice fresh mushrooms ¼ inch thick and arrange

on tray(s)

Summer Squash 5 hours

Slice yellow squash ¼ inch thick and arrange on

tray(s)

Yams 4.5 hours Slice yams ¼ inch thick and arrange on tray(s)

MEAT, FISH & JERKY

Beef Jerky

15 0 º F/ 6 5º C

8 hours

Trim fat off top round roast, slice ¼ thick and ar-

range on tray(s)

Fish Jerky 8 hours

Slice fresh salmon ¼ inch thick and arrange on

tray(s)

Poultry Jerky 170 º F/ 76 º C 12 hours

Semi-freeze chicken breast, slice ¼ inch thick and

arrange on tray(s)

*Drying times are dependent on how thick items are sliced, how fresh foods

are, initial food moisture content, how much food is on the trays, ambient room

temperature, and ambient humidity. Results and personal tastes may vary; the

above information is based on approximate dehydrating times.

10

CLEANING & MAINTENANCE

Before performing any cleaning and maintenance operations,

be sure that the food dehydrator is OFF, unplugged and cool.

1. Dehydrator trays are dishwasher safe. Depending on what you

are dehydrating, you may need to pre-soak trays to release

stubborn foods.

2. Wipe the housing and door clean using a damp cloth.

Dry thoroughly with a clean cloth.

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

natural amount of 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 their storage method will also

inuence 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. Discard the food.

11

VEGETABLE PREPARATION & 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 dehydration. 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.

12

VEGETABLE PREP

Asparagus Divide tips from stems by snapping in half.

Tips are best for drying, but dried stems can

be crushed and used for seasoning.

Beans Snip off ends and cut as desired. Blanch,

(green) then place in the freezer for 30 to 45 minutes.

Beets Trim, leaving about an inch of the top and

root. Blanch, allow to cool, then cut off the

top and root. Slice.

Broccoli Trim and cut into pieces. Steam for about

4 to 5 minutes.

Carrots Wash, peel, and cut into ½-inch-long pieces.

Steam for about 4 to 5 minutes.

Corn Remove husk, wash and steam blanch the

whole piece of corn. Allow to cool, then

shear the corn from the cob.

Celery Break leaves off their stems. Place leaves

separate from stalks in tray(s).

Chives Wash, dry, and mince.

Cucumber Wash, trim and slice about ¼ inch thick.

Garlic Separate and peel cloves. Cut cloves into

halves or slices.

Mushrooms Remove any soil and remove stem. Dry the

mushroom whole, cut in half or slice.

Onions Trim off the ends and peel. Cut into rings

or dice.

Peppers Wash and remove core and seeds. Cut into halves,

(pimentos) quarters, rings or strips.

Peppers Wash and dry whole.

(jalapeños)

13

Potatoes Wash, peel, and cut or slice as desired;

steam blanch. Rinse under cold water

and pat dry before placing on tray(s).

Note: If you wish to leave the skin on, you

must wash and scrub the potato and remove

all the eyes and scars with the tip of a potato

peeler or paring knife.

Tomatoes Wash and remove stems. Using a ladle or tongs,

dip into boiling water and then into an ice water

bath. You will be able to remove the skin easily.

Cut into halves or quarters.

FRUIT PREPARATION & TREATMENT

FRUIT

Nearly all fruits can be dried at home, but some will require more

drying time than others; the guidelines offered here will help get you

started. It is recommended that you select fruits that are in season

and experiment with those rst.

Preparation

Wash and inspect fruits and remove any bruised or overripe parts.

Peel if desired. Cut larger fruits in half. If the pieces vary too much in

size, slice them to ³/

8

" to ½" thick for even drying. Smaller fruits such

as grapes and cherries may be dried whole. Remove pits or stones

from fruits such as plums, cherries, apricots, etc. Always peel fruits

that have been articially waxed. Peeling is optional with other fruits

– for instance, dried pear skin tends to be grainy, and peach skin

peels are a little fuzzy.

Most fruits, like pineapples, grapes, strawberries, and plums can be

placed directly on the drying trays as they are prepared. However,

some fruits will turn brown when exposed to air (apples, apricots,

peaches, and pears). Following the guidelines set below, you can

pretreat these fruits to slow this browning and to prevent loss of

vitamins A and C. To pretreat them, the cut pieces should be kept

in a holding solution until you have sufcient fruit to dry.

14

Pretreatment

Below are several optional methods of pretreatment. You

don’t always need to pretreat food in order to dry it; however,

pretreatment can make food look better, increase the shelf life and

even enhance the nutritional value. Experiment with both treated

and untreated food to see which will work best. Remember, proper

storage is critical to the quality of the nal product, whether treated

or untreated.

Sodium Bisulﬁte

Use food-safe (USP) grade only. Dissolve 1 teaspoon of sodium

bisulte in one quart of water. Dip small amounts of fruit in the

solution for 2 minutes. This helps prevent loss of vitamin C and

maintains a bright color. Sodium bisulte is available in most

pharmacies/drugstores.

Natural Pre-Dips

With their high vitamin C content, pineapple and lemon juice are

natural alternatives to other pretreatments to reduce browning. Slice

fruit directly into juice. Remove after about 2 minutes and place

on trays. Fruits may also be dipped in honey, lime or orange juice,

gelatin powders or sprinkled with coconut to give them an exotic

avor. Use your imagination!

When drying fruit halves, especially apricots, it has been suggested

that popping the back (“inside out”) will speed drying time. This

is true, but it also results in the loss of the nutritional juices to the

bottom of the dehydrator. Instead, cut each half in half again to give

the end product more nutritional value, a brighter color, and faster

reconstitution capabilities.

Apples Wash thoroughly and peel if you wish.

Cut in half and core, then slice into

smaller pieces. Pretreat with lemon juice

to prevent browning.

Apricots Wash, cut open and remove pit. If desired,

cut into quarters.

Bananas Peel and slice. Pretreat with lemon juice to

prevent browning.

15

Cherries Wash and remove pits.

Coconut Drain the milk, open shell and remove

coconut meat. Dry and cut into small

chunks.

Figs Wash, remove stems and cut into halves or

quarters. Place dry skin side up.

Grapes Remove stems, wash and slice or leave whole,

as desired.

Papaya Wash, peel and cut into chunks.

Peaches Wash, slice in half and remove pit. If desired,

peel and cut into quarters.

Pears Wash, peel, slice in half to remove core.

Cut into chunks or slices. Pretreat with lemon

juice to prevent browning.

Pineapple Remove spiny skin, core and cut into chunks

or wedges.

Plums Wash, cut in half and remove pit. If desired,

cut into quarters.

Strawberries Wash and slice or leave whole, as desired.

NUT PREPARATION & TREATMENT

To dry nuts, rst shell and rinse them with warm water. Pat dry and

spread out on trays. Most nuts will take approximately 20 to 30

hours to dehydrate and they should be allowed to dehydrate until

brittle.

Allow them to cool after dehydrating. Any nuts that will not be

consumed within a few days should be frozen to ensure freshness.

Allow them to defrost before eating.

16

HERB & FLOWER PREPARATION & TREATMENT

To dry herbs and owers, rst rinse and pat dry. Remove any dead,

mushy or discolored portions, leaving the stem intact. Spread herbs

or owers on tray and allow to dehydrate for about 2 to 7 hours,

depending on their type and size. Remove from tray and allow to

cool when drying is complete. Remove the leaves or buds from stem

and break them apart. Crush if desired.

For best results, pick owers after the rising sun evaporates the

morning dew and before the cool evening mist settles on the petals.

Be aware of owers that have been sprayed with insecticides or

other harmful chemicals; do not use these. If you are dehydrating

owers at the same time as herbs, place owers on the bottom trays

and herbs on the top trays; this prevents any debris from the owers

falling on the herbs.

FOOD STORAGE

Packaging

In order to keep well, dried foods must be carefully packaged. Pack

dried foods in plastic freezer bags, squeezing out as much air as

possible. (You can also use heat-sealable bags.) Store plastic bags

inside airtight metal, plastic or glass containers. When you store

foods in rigid containers without putting them into freezer bags rst,

you expose the dried foods to air, which will negatively impact them.

Vacuum packaging will greatly extend the shelf life of your dried

foods. For vacuum sealing machines, visit our website.

Storage Conditions

Store appropriately packaged dried foods in a cool, dark place. The

colder the food is kept, the longer the quality will be maintained. For

every 18˚F drop in temperature, the shelf life increases 2 to 3 times,

so if you have room in a refrigerator or freezer, keep your dried foods

there. If not, nd the coolest place in your home to store dried foods.

Light also causes the quality and nutritive value to deteriorate, so

keep dried foods in opaque or dark-colored containers.

17

Shelf Life

Because fruits have a naturally high sugar and acid content, they

dry well and store for longer periods of time than vegetables.

When properly packaged and stored at room temperature or below

(70˚F or less), most fruits will maintain a high quality and nutritional

value up to a year. Most vegetables are best when eaten within six

months. FRUITS AND VEGETABLES KEPT BEYOND THE

RECOMMENDED TIME MAY NOT BE AS NUTRITIOUS OR

TASTE AS GOOD, BUT WILL NOT SPOIL UNLESS THE

PACKAGING IS NO LONGER INTACT.

RECIPES

Beef Jerky

8 servings

1½ pounds flank steak

1

⁄

3

cup Worcestershire sauce

2 tablespoons liquid smoke

¼ cup light soy sauce

2 tablespoons light brown sugar

2 cloves fresh garlic

¼ teaspoon fresh ground black pepper

Place meat on a plate and freeze for 1 hour. This will make it easier to

slice the meat into thin strips. Slice meat into ¼-inch-wide strips, cutting

against the grain. Combine remaining ingredients. Marinate beef strips for

a minimum of 30 minutes in the refrigerator. Place strips on the trays. Do

not overcrowd; leave enough space so that pieces are not touching. Cover

and dehydrate on 150ºF or on the M1 setting for approximately 8 hours,

or until desired doneness, flipping strips once, about halfway through.

Store beef jerky in an airtight container in the refrigerator or freezer.

Nutritional information per serving:

Calories 165 • carb. 6g • pro. 18g • fat 7g • sat. fat 3g

• chol. 34mg • sod. 423mg • calc. 39.9mg • fiber 0g

18

Tuna Jerky

6 servings

1 pound fresh tuna steak

1 tablespoon fresh, grated ginger

2 teaspoons crushed fresh garlic

¼ cup light soy sauce

¼ cup orange juice

2 tablespoons rice wine vinegar

1 teaspoon light brown sugar

Place the tuna steak flat on a cutting board and cut in half. Place the tuna

on a plate and freeze for 1 hour. This will make it easier to cut the tuna

into thin strips. Stand tuna up with flat, cut edge on the board. Slice into

¼-inch pieces, then cut into about 1-inch-wide strips. Combine ginger,

garlic, soy sauce, orange juice, rice wine vinegar and brown sugar.

Marinate tuna for a minimum of 30 minutes in the refrigerator. Place strips

on trays. Do not overcrowd; leave enough space so that pieces are not

touching. Cover and dehydrate on 150ºF or on the M1 setting for

approximately 8 hours, or until desired doneness, flipping strips once,

about halfway through. Store tuna jerky in an airtight container in the

refrigerator or freezer.

Nutritional information per serving:

Calories 124 • carb. 3g • pro. 18g • fat 4g • sat. fat 1g

• chol. 28mg • sod. 384mg • calc. 11.6mg • fiber 0g

19

Spicy Beef Sticks

About 15 servings, 2 sticks each

3 pounds ground beef

1 tablespoon paprika

1½ teaspoons cayenne pepper

1½ teaspoons crushed red pepper

1 tablespoon garlic powder

4 tablespoons Worcestershire sauce

2 teaspoons curing salt

In a large bowl, combine all ingredients until just incorporated. To make

the sticks, form a small piece of the meat mixture into a ball and then roll

into 5-inch by ½-inch sticks. Place the sticks on a sheet pan. Refrigerate

overnight, uncovered. Place the sticks on the dehydrating trays. Do not

overcrowd; leave enough space so that pieces are not touching. Cover

and dehydrate on 150ºF or on the M1 setting for approximately 5 hours,

or until desired doneness. Store beef sticks in an airtight container in

the refrigerator or freezer.

Nutritional information per serving:

Calories 201 • carb. 2g • pro. 17g • fat 14g • sat. fat 5g

• chol. 61mg • sod. 182mg • calc. 20mg • fiber 0g

Teriyaki Chicken Jerky

8 servings

2½ pounds boneless, skinless chicken breasts

½ cup teriyaki sauce, your favorite brand

¾ cup pineapple juice

1½ tablespoons liquid smoke

¾ teaspoon crushed red pepper

Trim the chicken breast of any fat. Place trimmed breasts on a sheet pan

and freeze for 1 hour. This will make it easier to slice the chicken into thin

strips. Slice the chicken into ¼-inch strips. Combine teriyaki sauce,

pineapple juice, liquid smoke, and crushed red pepper. Marinate chicken

strips for a minimum of 1 hour in the refrigerator. Place strips on trays.

Do not overcrowd; leave enough space so that pieces are not touching.

Cover and dehydrate on 170ºF for approximately 20 hours, or until desired

doneness, flipping strips once, about halfway through. Store chicken jerky

in an airtight container in the refrigerator or freezer.

Nutritional information per serving:

Calories 179 • carb. 5g • pro. 33g • fat 2g • sat. fat 0g

• chol. 81mg • sod. 340mg • calc. 22mg • fiber 0g

20

“Sun”-Dried Tomato Basil Spread

10 servings, ¼ cup each

10 Roma tomatoes, all close in size

8 ounces ¹/3-less-fat cream cheese

½ cup light mayonnaise

¾ cup light sour cream

1 garlic clove, crushed

¼ cup fresh-grated Parmesan cheese

2 tablespoons chopped fresh basil

2 scallions, light to dark green, chopped

Salt and pepper, to taste

Quarter the tomatoes and place on trays, cut side up. Cover and

dehydrate on 140ºF or on the M2 setting for approximately 7 hours, or

until dry and leathery. Chop the dehydrated tomatoes into smaller pieces.

Combine tomatoes, cream cheese, and mayonnaise in a food processor

until the tomatoes are incorporated and it becomes a consistent mixture.

Move the tomato mixture to a large bowl. Stir in sour cream, garlic,

Parmesan, basil, scallions, and salt and pepper. Serve with your favorite

bread or crackers.

Nutritional information per serving:

Calories 124 • carb. 6g • pro. 4g • fat 10g • sat. fat 4g

• chol. 18mg • sod. 320mg • calc. 83mg • fiber 1g

Yogurt Roll-Ups

Makes 2 roll-ups

1 8-ounce cup vanilla yogurt, your favorite brand

2 tablespoons jam, your favorite flavor

Combine yogurt and jam. Using a rubber spatula, spread the yogurt in an

even, thin layer on the fruit roll-up sheet. Place the sheet on a tray. Cover

and dehydrate on 150ºF or on the M1 setting for approximately 5 hours,

or until the yogurt is no longer gooey throughout. Peel leather from sheet

and cut in half. The leather may be rolled up in plastic wrap and stored

at room temperature for later use.

*Fruited yogurt can be substituted for vanilla, but fruit chunks do not

easily spread evenly.

Nutritional information per half sheet roll-up:

Calories 152 • carb. 29g • pro. 6g • fat 1g • sat. fat 1g

• chol. 6mg • sod. 81mg • calc. 198mg • fiber 0g

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Waring WDH10 Manuel utilisateur

Waring WDH10 Manuel utilisateur

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