Excalibur DH06SC 6-Tray Digital Dehydrator Manuel utilisateur

Catégorie
Petits appareils de cuisine
Taper
Manuel utilisateur
DH06SC / DH10SC
6 & 10 TRAY DIGITAL DEHYDRATOR MANUAL
MANUEL DE DÉSHYDRATEUR NUMÉRIQUE À 6 ET 10PLATEAUX
MANUAL PARA DESHIDRATADOR DIGITAL DE 6 Y 10 BANDEJAS
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www.ExcaliburDehydrator.com
CONTENTS
Introduction
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Power Cord Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1
Know Your Dehydrator . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
Trouble Shooting Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Before Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
How to Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Fruits Drying Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Vegetables Drying Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Raw Living Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Drying Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Storage & Reconstruction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Year Round Dehydration Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Helpful Hints & Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
An Introduction to Your Dehydrating Life . . . . . . . . . . . . . . . . . . . 10-15
Leathers & Fruit Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Jerky . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Trailmixes, Granola & Nuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Herbs & Spices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Pet Treats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Yogurt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Raise Bread & Re-Crisping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Potpourri, Arts & Crafts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
INTRODUCTION
Working on a simple premise, the Excalibur® Dehydrator removes water from food
by a continuous circulation of thermostatically-controlled warm air. A variety of
foods, from bright golden kernels of farm-fresh corn to rings of island-sweetened
pineapple can be dehydrated. Produce, however, is not the only food commonly
preserved in a food dryer! Slices of beef, chicken, fish or even venison can be
marinated in a combination of sauces and spices and easily transformed into
homemade jerky. A carton of yogurt spread over a sheet of Paraflexx® or plastic
wrap, dries, and becomes a vividly colored, taffy-like snack or fruit roll.
ExcaliburDehydrator.com
1
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed to reduce the risk
of fire, electric shock, and/or injury to persons including the following:
1. Read all instructions before using this product.
2. This appliance generates heat during use. Do not touch hot surfaces. Use handles or knobs. Always use hot pads or
potholders until unit cools.
3. To protect against electric shock, do not place or immerse cord, plugs, or appliance in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory
or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction
concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with
the appliance. Cleaning and user maintenance shall not be made by children without supervision.
6. Unplug from outlet when not in use, before putting on or taking off parts and before cleaning. Allow to cool before
putting on or taking off parts, and before cleaning. To disconnect, turn any control to OFF, then unplug power cord
from outlet. Do not disconnect by pulling on cord.
7. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has been
damaged in any manner. Do not attempt to replace or splice a damaged cord. Return appliance to the manufacturer
(see warranty) for examination, repair or adjustment.
8. The use of accessory attachments not recommended by the manufacturer may cause injuries.
9. Do not use outdoors or for commercial purposes.
10. .Do not let cord hang over edge of table or counter, or touch hot surfaces.
11. Do not place on or near wet surfaces, or heat sources such as a hot gas or electric burner, or in a heated oven.
12. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
13. Always attach plug to appliance first if provided with an appliance inlet, then plug cord in the wall outlet. To
disconnect, turn any control to off, then remove plug from wall outlet.
14. Do not use appliance for other than intended use. Misuse can cause injuries.
15. Always use appliance on a heat resistant, dry, stable, level surface only.
16. When using this appliance, provide adequate ventilation above and on all sides for air circulation. Do not allow this
appliance to touch curtains, wall coverings, clothing, dish towels or other flammable materials during use.
17. This product is not intended to be operated by means of an external timer or separate remote-control system.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
POWER CORD INSTRUCTIONS:
A short power-supply cord or detachable power-supply cord is provided to reduce risks resulting from becoming entangled in or
tripping over a longer cord. Longer detachable power-supply cords or extension cords are available and may be used if care is
exercised in their use. If a long detachable power-supply cord or extension cord is used:
a. The marked electrical rating of the detachable power-supply cord or extension cord should be at least as great as the
electrical rating of the appliance;
b. If the appliance is of the grounded type, the extension cord should be a grounding type 3 wire cord; and
c. The longer cord should be arranged so that it will not drape over the counter top or table top where it can be pulled on by
children or tripped over unintentionally.
Do not pull, twist or otherwise abuse the power cord.
Do not wrap the power cord around the main body of the appliance during or after use.
North American models with polarized plugs:
POLARIZED PLUG
This appliance has a polarized plug, (one blade is wider than the other). As a safety feature to reduce the risk of electrical
shock, this plug is intended to fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the
plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature or modify the plug in
any way. If the plug fits loosely into the AC outlet or if the AC outlet feels warm do not use that outlet.
TROUBLE SHOOTING GUIDE
All Excalibur® Dehydrators are checked before shipping for electrical or mechanical problems. If you see any damage to the machine due
to rough shipping, report it to the shipper or dealer you purchased from. Excalibur® will not be responsible for damage due to shipping.
Problem Possible Causes / Resolvent
E1 Temperature sensor is open circuit or its plug is loose. Contact us.
E2 Temperature sensor short circuited or damaged. Contact us.
Display screen does not display Missing power cord plug. Connect to the power supply.
or
The power cord is damaged. Contact us.
Abnormal display of control panel The circuit board is damaged. Contact us.
or
Control panel failure. Contact us.
Button failure Key damage. Contact us.
or
The circuit board is damaged. Contact us.
For Product Registration or if you have Warranty Questions,
please contact Excalibur Customer Service at www.ExcaliburDehydrator.com
Accessories
• 6 tray / 9.6 square foot capacity (DH06SC)
• 10 tray / 16 square foot capacity (DH10SC)
(not pictured)
• 1 poly screen
• 1 crumb tray
• Digital recipe book
Clear Glass French Doors
LED Control Panel
Adjustable thermostat 85 to165°F
(29 to 74°C) for up to 60-hours
Hyperwave Technology
Fluctuates temperature to dry surface
moisture and move inner moisture to the
dryer surface.
Parallexx Horizontal AirFlow
Distributes air for fast, even dehydrating.
Simply wash,
slice and load
food onto the
dehydrator
trays.
Next, place trays
in the dehydrator
and set the
time(s) and
temperature(s).
Lastly, remove the
dried food and store
in airtight container
or bag. Trays may
be placed in the
dishwasher.
EASY AS:
123
KNOW YOUR DEHYDRATOR
Built-In Recessed Prep Space
Easily prepare ingredients
https://excaliburdehydrator.com/pages/pindownload
Cleaning:
Wipe all parts of the appliance before first use.
DO NOT USE harsh chemicals or abrasive materials for cleaning. DO NOT immerse the appliance
in water. Clean the interior of the unit with a cloth or sponge, warm water and mild detergant. To clean the trays and poly screen
simply hand wash
with warm soapy water, rinse and air-dry
. Dishwashing is not recommended.
3
BEFORE USE
HOW TO USE
Follow the step-by-step instructions below to start and complete the drying process.
Ensure that the surface of the dehydrator is flat.
1. Place clean food on the tray(s) - don’t overload the tray or overlap the food. Close the door.
2. Insert the power cord into outlet. The unit will beep.
3. Press the key. The default temperature is automatically set to 165˚F / 8 hours.
To switch from ˚F to ˚C hold down the key for 3 seconds. The temperature will automatically switch to ˚C.
4. Regulated temperature 85 - 165˚F (29 - 74˚C). Press the key. Then Press , to adjust the temperature up and down.
5. Timing can be adjusted between 30 minutes up to 60 hours. Press the key. Then Press , to adjust the time up and down.
6. Press the key to start the drying process.
7. Press the key again to pause the drying process and adjust the temperature or time if needed.
8. Press the key to turn off.
9. Unplug the unit from the outlet.
*For raw & living foods - use 105ºF/the drying time is extended
Food Preparation Test Time
Apples Pare, core & cut into ¼” slices or rings. May be sprinkled with cinnamon if
desired. Pliable 7-15
hours
Apricots Wash, cut in half, slice and remove pit. Push in backs dry skin side down. Pliable 20-28
hours
Bananas Peel & cut into 1/8” slices. Leathery or
Crisp 6-10
hours
Berries Leave whole. For wax skin berries pretreat by crazing. Leathery 10-15
hours
Cherries Remove stems & pits. Cut in half & place skin side down & sticky on tray. Will
be like raisins, watch to prevent over drying. Leathery &
Sticky 13-21
hours
Cranberries Same process as berries. Pliable 10-12
hours
Figs Wash, cut out blemishes, quarter & spread one layer deep, skin side down. Pliable 22-30
hours
Grapes Wash, remove stems & cut in half or leave whole, skin side down. Blanching
will reduce drying time by 50%. Pliable 22-30
hours
Nectarines Wash, pit and peel. Cut into 3/8” slices, dry skin side down. Pliable 8-16
hours
Peaches Wash, pit and peel-if desired 1/4” slices. Pliable 8-16
hours
Pears Wash, remove core, peel 1/4” slices, or 1/4 the pear. Pliable 8-16
hours
Persimmons Wash, remove cap & peel 1/4” slices. Leathery 11-19
hours
Pineapple Peel, remove brous eyes and core. Cut into 1/4” slices or wedges. Pliable 10-18
hours
Prune Plums Wash, cut in half, remove pit and pop the back to expose more surface to
the air. Leathery 8-16
hours
Rhubarb Wash, cut into 1” lengths. Leathery 6-10
hours
Strawberries Wash, cut off caps, slice 1/4” thick. Leathery &
Sticky 7-15
hours
Watermelon Cut off rind, cut into wedges and remove seeds. Pliable &
Sticky 8-10
hours
FRUITS DRYING GUIDE
Dry best at 135ºF/57ºC
5
*For raw & living foods - use 105ºF/the drying time is extended
VEGETABLES DRYING GUIDE
Dry best at 125ºF/52ºC
Food Preparation Test Time
Asparagus Wash & cut into 1” pieces. Brittle 5-6 hours
Beans, Greens
or Wax Wash, remove ends, cut 1” pieces or French style. Brittle 8-12 hours
Beets Remove all but 1/2” of the top scrub thoroughly, steam until tender. Cool,
peel & cut 1/4” slice or 1/8” cubes. Leathery 8-12 hours
Broccoli Wash & trim, cut stems into 1/4” pieces. Dry florets whole. Brittle 10 -14
hours
Cabbage Wash, trim & cut into 1/8” strips. Brittle 7-11 hours
Carrots Wash, trim tops, peel if desired. Cut into 1/8” cubes or circles. Leathery 6-10 hours
Celery Wash thoroughly, separate stalks, cut into 1/4” strips. Leathery 3-10 hours
Corn Shuck corn, trim silk & steam until milk is set. Cut off from cob & spread on
tray, stirring several times while drying. Brittle 6-10 hours
Cucumber Wash, slice 1/8” thick. Leathery 4-8 hours
Eggplant Wash, peel, slice 1/4” thick. Leathery 4-8 hours
Mushrooms Brush off dirt or wipe with damp cloth, slice 3/8” slice from cap through
stem ends. Spread in single layer on tray. Leathery 3-7 hours
Okra Wash, trim, slice 1/4” circles. Leathery 4-8 hours
Onions Remove root, top and skin, 1/4” slices, 1/8” rings or chop. Dry at 145ºF/63ºC. Leathery 4-8 hours
Peas Shell peas, wash and steam only until they indent, rinse with cold water,
blot dry with paper towel. Brittle 4-8 hours
Peppers Remove stem, seeds and white section. Wash and pat dry, chop or cut 1/4”
strips or rings. Leathery 4-8 hours
Popcorn Leave kernels on cob until well dried, then remove from cob and dry until
shriveled. Shriveled 4-8 hours
Potatoes Use new potatoes, wash and steam for 4-6 minutes. Cut French style, in
1/4” slices, 1/8” circles or grate. Brittle or
Leathery 6-14 hours
Pumpkin Cut into pieces, remove all seeds. Bake or steam until tender, scrape pulp
from skin and puree in a blender. Pour onto Paraflexx® sheets or kitchen
parchment paper. When dry cover with plastic wrap & roll. Leathery 7-11 hours
Summer Squash Wash, peel if desired, cut into 1/4” slices. Leathery 10-14
hours
Tomatoes Wash & remove stems, slice 1/4:, Circles & for cherry/grape tomatoes, slice
in half, dry skin side down. Leathery or
Brittle 5-9 hours
Winter Squash Wash & cut into pieces, bake or steam until tender, puree pulp in blender,
pour onto Paraflexx® drying sheets. Brittle 7-11 hours
Yams Wash, steam until just tender, peel and cut into 1/4” slices. Brittle 7-11 hours
Zucchini Wash & cut into 1/4” slices or into 1/8” slices for chips. Brittle 7-11 hours
RAW & LIVING FOODS
What are Living Foods?
Ann Wigmore Foundation: “Living foods or raw foods are uncooked,
free from animal products, organic, easy to digest, rich in enzymes, and
highly nutritious. They include home grown sprouted grains and beans,
vegetables, fruits, nuts, fermented preparations, dehydrated snacks and
delicious deserts such as fruit and nut pies and fruit ice cream.”
There is no nutritional loss caused by the heat of cooking. Raw foods are
easier for your body to digest than cooked food. The enzymes are what
make raw foods easier to digest than cooked foods. When food is cooked
the enzymes become deactivated by heat. During the digestive process,
the natural food enzymes assist your body’s digestive enzymes in breaking
down food into digestive proteins.
Dehydration is the best way to preserve the essence of raw fruits and
vegetables. Dehydrating does not subject foods to the high temperatures
associated with cooking, or traditional canning methods.
Why Excalibur® is Superior for Living Foods
There are two important elements when dehydrating living foods to
preserve the enzymes. The first element is the proper control of temperature,
and the second, is the time it takes the food to dehydrate.
Excalibur’s adjustable thermostat allows you to control the air temperature,
and the rear-mounted fan that creates the Parallexx™ Horizontal-Airflow
Drying System provides fast and even drying. With these two features,
Excalibur® Dehydrators are able to keep the food temperature low enough
to preserve the enzymes while raising the air temperature high enough to
dry the food quickly, preventing mold and bacteria from growing.
Excalibur® adjustable thermostat has been specifically designed to create
a proper fluctuation in the air temperature. This keeps the food temperature
very constant throughout the entire dehydrating cycle.
Food Temperature vs. Air Temperature
During the dehydration process the food temperature is generally
20 to 30 degrees F cooler than the air temperature, due to the effects
of evaporation.
Enzymes and Temperature
There are many varying opinions among raw foodists concerning
the temperature at which enzymes become deactivated. The most
frequently quoted temperature is 118ºF/47ºC (food temperature) based
upon the studies of Dr. Edward Howell.
How to use your Dehydrator for Living Foods
According to Ann Wigmore and Viktoras Kulvinskas, the best way to
preserve the living enzymes, and overcome the potential of spoilage
or bacteria growth, is to set the dehydrator on the highest temperature
setting for the first two or three hours, then turn it down to less than
120ºF/49ºC for the remaining time.
Excalibur dries BETTER, FASTER & SAFER thanks to our HYPERWAVE
FLUCTUATION TECHNOLOGY!
Parallexx® Horizontal Airflow — Fast, even dehydration.
Ordinary dehydrators produce constant, unchanging heat causing “case hardening,” a
dry surface with moisture trapped inside — a perfect environment for yeast, mold, and
bacteria growth.
Excalibur’s Adjustable Thermostat lets you take advantage of Hyperwave Fluctuation
(changing heat through the drying cycle) for faster, better, safer dried foods. As the
temperature fluctuates up, the surface moisture evaporates. Then, as the temperature
fluctuates down the inner moisture moves to the drier surface. The food temperature stays
LOW enough to keep the enzymes active, and the air temperature gets high enough to
dry food fast, overcoming yeast, mold, and bacteria growth and spoilage.
The fan, heating element, and thermostat are in the back. Cool air is drawn in, heated, and distributed
evenly over each tray. This exclusive design helps the food dry faster, retain more nutrients, and look and taste
better, without tray rotation.
Dry outside Dry inside
Ordinary dried foods
Excalibur dried foods
Dry outside Still moist
inside
EXCALIBUR HYPERWAVE
Timing
Drying times, are enormously dependent on factors: amount of humidity in the air, the moisture content of the food being dried and the method
of preparation.
Humidity: Check with your local weather service to determine the day’s humidity level. The closer the humidity is to 100%, the longer it will take for
your food to dry.
Moisture Content: Water content of a fruit or vegetable can vary due to growing season, rainfall and environmental factors, as well as the ripeness
of the food.
Slicing: Should be uniformly sliced, (not more than 1/4" thick) and spread evenly in a single layer on the drying trays.
Cleaning
DO NOT USE harsh chemicals or abrasive materials for cleaning. DO NOT immerse any portion of this appliance in water except the trays and
removable poly screen. Clean interior with a cloth or sponge, warm water and mild detergant.
This appliance has no user serviceable parts. Any servicing beyond that described in the Cleaning Section should be performed by an Authorized
Service Representative only. See warranty available online.
Pre-treatment
Pretreating food is not an essential procedure when using your Excalibur® Food Dehydrator. There are basically two types of pre-treatment, dipping
and blanching.
Dipping
Dipping is a treatment used primarily to prevent fruits or vegetables from oxidizing.
Sodium Bisulfite: When mixed with water, sodium bisulfite is a liquid form of sulfur. It is the most effective and least expensive anti-oxidant. Use only a
food-safe grade of sodium bisulfite that is made especially for dehydration. Sodium Bisulfite is available directly through Excalibur®.
If subject to sulfur allergic reactions, check with your physician before using Sodium Bisulfite as a dip.
Fruits: Mix 1 1/2 tablespoons of Sodium Bisulfite in one gallon of water. Soak fruit slices for five minutes and halved fruit for fifteen minutes. Rinse.
Vegetables: Recommended for steam blanching only. Add 1 teaspoon Sodium Bisulfite to each cup of steaming water and blanch as you would
normally. This is particularly recommended for vegetables to be stored in excess of three months.
Ascorbic Acid-Citric Acid Dip: is simply a form of vitamin C. Citric acid is found in all citrus fruits. These citrus type dips are available through Excalibur,
in drug or health food stores in crystal, powder or tablet form. Soak the prepared produce in a solution of 2 tablespoons of powder to 1 quart of
water for 2 minutes.
Fruit Juice Dip: Citrus juices, such as pineapple, lemon or lime, may be used as a natural anti-oxidant. Stir 1 cup of juice into 1 quart of lukewarm water
and soak for 10 minutes. Note: fruit juice is only 1/6 as effective as pure ascorbic acid and may add taste to your food.
Honey Dip: Honey dips are used quite frequently on fruits to be dried. The honey will make fruit considerably sweeter and will add calories as well.
Dissolve 1 cup of sugar in 3 cups of hot water. Allow mixture to cool until lukewarm, and add 1 cup honey. Dip fruits in small batches, remove with a
slotted spoon and drain thoroughly before dehydrating.
Blanching
Blanching, as a means of pre-treatment, can be done either in boiling water or by steaming the foods. This pre-treatment is sometimes referred to as
“checking” or “crazing.” Use this method most effectively on tough-skinned fruits (sometimes having natural protective wax coating) such as grapes,
plums, cranberries, etc. By boiling fruits in water for 1 to 2 minutes, the skin “cracks” and allows the moisture to more readily escape, thus the drying
time is faster.
Containers for dried foods should be safe from moisture and insects. Glass jars with tightly fitted lids, plastic zip-lock and vacuum/heat-sealable
bags are recommended storage containers. Food-safe metal cans, such as coffee cans or cookie tins, may be used to store individual bags for
extra protection.
Your dried foods should be stored in a cool, dark and dry area. The ideal temperature for food storage is 50º - 60ºF/10º - 16ºC. Storing foods in this
manner further protects the flavors and colors of your dried products from fading.
Reconstitution
Properly dried foods rehydrate well. They return practically to their original size, form and appearance.
An Electric Steamer is one of the most efficient and successful means of rehydrating foods. The food is placed into the rice bowl, and covered with
a liquid.
Soaking: place the pieces in a shallow pan, cover with the liquid, and allow 1 to 2 hours for the rehydration process to occur. If rehydrating overnight,
place the pan in the refrigerator.
Boiling Water: To reconstitute vegetables, place 1 cup of dried vegetables into 1 cup boiling water. Soak for 5 to 20 minutes. Prepare according to
your recipe. To reconstitute fruits, place 1 cup of water and 1 cup dried fruit into a pan and simmer until tender.
Cooking: For vegetable side dishes, fruit toppings or compotes, use 1 part liquid to 1 part dried food. For foods used in soufflés, pies and quick breads,
add 2 parts of liquid to 3 parts dried food. When cooking fruits, place them into a saucepan with boiling water, turn heat to low and simmer 1 to 15
minutes or until tender.
7
PREPARATION
DRYING GUIDE
STORAGE & RECONSTITUTION
January
Good Buys: Avocados, Bananas, Cabbage, Cauliflower,
Mushrooms, Pears, Potatoes, Turnips and Winter Squash.
February
Good Buys: Avocados, Bananas, Broccoli, Cabbage,
Cauliflower, Kumquats, Mangos, Mushrooms, Pears, Tangerines,
Winter Squash.
March
Good Buys: Artichokes, Asparagus, Avocados, Bananas,
Broccoli, Grapefruit, Kumquats, Lettuce, Mushrooms,
Radishes, Spinach.
April
Good Buys: Asparagus, Bananas, Cabbage, Chicory, Escarole,
Onions, Pineapple, Radishes, Rhubarb, Spinach, Strawberries.
May
Good Buys: Asparagus, Bananas, Celery, Papaya, Peas,
Pineapple, Potatoes, Strawberries, Tomatoes, Watercress.
June
Good Buys: Avocados, Apricots, Bananas, Cantaloupe,
Cherries, Corn, Cucumber, Figs, Green Beans, Limes, Mangos,
Nectarines, Onions, Peaches, Peas, Peppers, Pineapple, Plums,
Summer Squash.
July
Good Buys: Apricots, Bananas, Blueberries, Cabbage,
Cantaloupe, Cherries, Corn, Cucumbers, Dill, Eggplant, Figs,
Gravenstein, Apples, Green Beans, Nectarines, Okra, Peaches,
Peppers, Prunes, Watermelon.
August
Good Buys: Apples, Bananas, Beets, Berries, Cabbage,
Carrots, Corn, Cucumbers, Dill, Eggplant, Figs, Melons,
Nectarines, Peaches, Pears, Peppers, Plums, Potatoes, Summer
Squash, Tomatoes.
September
Good Buys: Apples, Bananas, Broccoli, Carrots, Cauliflower,
Corn, Cucumbers, Dill, Figs, Grapes, Greens, Melons,
Okra, Onions, Pears, Peppers, Potatoes, Summer Squash,
Tomatoes, Yams.
October
Good Buys: Apples, Bananas, Broccoli, Grapes, Peppers,
Persimmons, Pumpkin, Yams.
November
Good Buys: Apples, Bananas, Broccoli, Cabbage, Cauliflower,
Cranberries, Dates, Eggplant, Mushrooms, Pumpkin,
Sweet Potatoes.
December
Good Buys: Apples, Avocados, Bananas, Grapefruit, Lemon,
Limes, Mushrooms, Oranges, Pears, Pineapple, Tangerines.
YEAR-ROUND SEASON FOR FRUITS/VEGETABLES
9
ON THE FOLLOWING PAGES
Dehydrating Recipes
HELPFUL HINTS & TIPS
Cut all your items the same thickness.
If you don’t, they’ll dry at different times. A slicer is helpful.
Do small or Large batches.
If you are doing a small batch, put the remaining empty trays in the dehydrator. Your dehydrator is designed to work with all or none of
the trays.
Poly screen use and care.
Ideally used for smaller food such as carrots, blue berries, nuts, seeds, and more.
After use, simply hand wash with warm soapy water, rinse and air-dry. DO NOT place Poly screen in dishwasher.
Experiment with your drying times.
Everyone’s tastes are different. You may like some food dried longer for a crispier texture. You may like other dried less for a chewier texture.
Be sure to write down the food and times so you remember what you like!
Store your Paraflexx® sheets in the bottom of the dehydrator (sold seperately).
This is a great way to protect your sheets when you’re not using them. They can also double as a drip liner at the bottom of your dehydrator
for easy cleaning.
Cleaning tips for Paraflexx® sheets (sold seperately).
DO NOT SOAK your Paraflexx® sheets. This will damage them. Simply wipe down with a warm, soapy cloth. Then again with
clean water. That’s it.
Register your warranty online:
http://www.ExcaliburDehydrator.com
Not sure your foods are dry enough?
Put some of your foods in an air-tight bag and check it in a few minutes – if you see water droplets in the bag then you need to dry the food
more. Some small fogging is normal as the food cools off.
One side of my drying trays seems to be dried before the other.
What should I do?
Because your dehydrator may dry one side faster than the other, halfway through the drying cycle you may want to turn the trays 180º. This
will speed up the dehydration process and will reduce energy consumption.
My apples and pears have darkened to a rusty-brown color while drying.
Are they safe to eat?
Yes. Fruits that have turned brownish color are safe to eat. Many fruits will oxidize during the drying process. Oxidation happens when the flesh
of the fruit is exposed to air. By pretreating fruits oxidation is reduced.
Why should the edges of my fruit leather be thicker than the center?
With fruit leathers, the edges of the mixture tend to dry first. If the edges are the same thickness as the center, they will dry too quickly and
become brittle.
My fruit leathers are very thin and brittle. I’d like to make them like the ones sold commercially.
How can I do that?
Juicy fresh fruits, such as strawberries, can be too runny to create a thick, chewy leather like the commercial types. By simply adding a banana
when pureeing, the mixture will become thick and the fruit leather will as well. Be sure to pour 3/4 to 1 cup of puree on each tray and allow
it to spread out. Remember, the poured puree should be 1/4” thick at the edges.
If I powdered my dried vegetables, what could I use them for?
Powdered onion and garlic, of course, are favorite seasonings for meats and sauces. Powdered tomatoes can be reconstituted into tomato
sauce, paste, catsup, juice or soup. Powders are easy to make. A blender or food processor will give you the finest texture. Simply place pieces
of dried vegetables into a blender and process. Store in air-tight bottles or jars.
As items dry, should they be removed to allow better circulation for still moist foods and avoid over drying?
Yes. As foods dry, remove them from the trays and package. The other still moist pieces should remain in the dehydrator until they are
completely dry. However, if you have sliced your food into uniform pieces and have turned your trays 180º halfway through the cycle, your
load should be finished at the same time.
Do you have more detailed information in your Manual?
Check out our dehydrator book, Preserve It, Naturally! over 250 page book. It contains hundreds of color pictures and diagrams! The book
completely details every aspect of drying from mint leaves to pistachio nuts. It has detailed directions for craft ideas, instructions for yogurt and
cheese making, dehydrating grains and even making baby food! There are 275 recipes using home dried fruits, vegetables, meats and grains for
you to try, experiment with or use as a guideline while concocting your own!
You can use virtually any combination of
the following ingredients: soy, Worcestershire,
tomato or barbecue sauce; garlic, onion
or curry powder, seasoned salt or pepper.
Pick a lean cut of raw meat as free from fat
as possible; the higher the fat content, the
shorter the storage life of the jerky. The best
way to get uniform pieces is with a meat slicer,
but a sharp knife will do. When using a knife,
partially freezing raw meat will make slicing
easier. Slice the meat either with or across the
grain. Jerky cut with the grain will be chewy;
cut across the grain will be very tender but
more brittle. Cut into strips 1’ wide, 3/18” thick
and as long as you want. Once sliced, cut off
all visible fat.
Dry at 155ºF/68ºC for approximately 4-6 hours,
occasionally blotting off any fat droplets that
appear on the surface. While drying, the
temperature will go up and down around the
set point - this is important to dry correctly.
Your meat will hit 160º if you use the 155º - set
point on the dial.
Always test jerky using a cooled piece.
Properly dried jerky, when bent, should crack
but not break.
JERKY
Western BBQ Jerky
WHAT YOU NEED:
1 lb. lean meat
1 tsp. salt
3 tbsp. brown sugar
¼ tsp. pepper
1/3 cup red wine vinegar
1/8 tsp. cayenne pepper
1 tsp. onion powder
½ tsp. garlic powder
1 tsp. dry mustard
HOW TO PREPARE:
Mix all ingredients except meat in shallow dish
or bowl. Stir well. Cut meat into 3/16 -inch-thick
pieces.
Place in marinade making sure meat is
covered. Cover and refrigerate for at least 12
hours. Place meat on dehydrator trays and dry
at 155˚F/68˚C until meat cracks, approx. 5-6
hours. Serves 1.
Fish/Shellfish % Fat
Catfish* 5.2
Cod 0.53
Croaker 2.5
Flounder 1.4
Greenland Turbot 3.5
Grouper 1.0
Haddock 0.5
Halibut 4.3
Lake Trout* 11.1
Mackerel* 9.9
Monkfish 1.5
Mullet* 6.0
Ocean Perch 1.4
Pollock 1.3
Rainbow Trout* 6.8
Rockfish 0.2
Salmon* 9.3
Sea Bass 1.6
Sea Herring 2.8
Sea Trout 3.8
Shark* 5.2
Shrimp 1.6
Smelt 2.0
Snapper 1.1
Sole 1.4
Tuna* 5.1
Whitefish* 7.2
Whiting 1.3
Yellow Perch 1.1
PB
Leathers are an easy answer to the often heard request of “What is there to eat?”
Yogurt, leftover fruits or vegetables can be pureed, sweetened and spiced and
made into a nutritious, high-energy snack food. Spread the pureed, produce thinly on
Paraflexx® sheets or plastic wrap and dehydrate, transforming the liquid into a chewy,
quick-energy snack! Leathers are so simple to make!
Select ripe or slightly overripe (but not spoiling) produce that blends and tastes
well together. Strawberries and rhubarb, or bananas and pineapple make great
combinations. Wash, remove any blemishes, stems or pits and peel produce if
desired. Keep in mind produce skins are highly nutritious. Puree the produce in a
blender until it is smooth.
Pour 1 1/2 to 2 cups of puree or yogurt onto the Paraflexx® or plastic wrap covered
trays. Since the edges tend to dry more rapidly, the poured puree should be 1/8”
thick at the center and 1/4” thick at the edges. Place the prepared puree in the
dehydrator with the temperature set at 135º/57ºC. Average drying time for leathers is
4-6 hours. When the leather has dried, it will be a bit shiny and non-sticky to the touch.
Allow the leather to cool and peel it from the tray. Roll it into a tight cylindrical shape.
A piece of plastic wrap, measured to fit the length and width, is then tightly wrapped
around the leather.
LEATHERS & FRUIT ROLLS
APRICOT-CHERRY LEATHER
WHAT YOU NEED:
1 cup apricots
1/2 cup cherries
honey or sugar to taste
HOW TO PREPARE:
Puree apricots with a small amount of water.
Add cherries and sweetener; blend and pour
onto Paraflexx®, kitchen parchment paper,
or plastic wrap. Dehydrate at 13F/57°C
until leathery.
You can dry a different vegetable each day for a month and still not
go through the entire list. Some are more suitable for dehydrating
than others but once you get started, you’ll want to try them all.
To preserve most of this goodness in your dehydrated food, start
with vegetables that are ripe and in prime condition. Buy or pick
the crispest, freshest, most flavorful ones that can be obtained.
Dehydrating retains most of the nutrition and good taste, but it can’t
improve on the original quality of the food. The fresher the vegetables
are when processed, the better they will taste when rehydrated
and cooked.
Dehydrating
Vegetables have a lower moisture content than fruits, so cooler drying
temperatures must be employed. If the temperature is too high, the
vegetable pieces will “case harden.” Let the dehydrator’s thermostat
at 125°F/52°C and spread vegetables in a single layer on the drying
trays. Leave space between pieces for better air circulation; do not
overlap pieces. Note: For tomatoes and onions, dry at 155°F/68°C
instead of 125°F/52°C. In case of other exceptions, always refer to the
individual listings before beginning to dry. Different vegetables may
be dried together as long as none are strong-smelling. Some strong-
smelling vegetables include onions, peppers, and brussels sprouts. Dry
on average 4 to 14 hours.
You’ll have fun drying fruit; it’s one of the oldest and most popular
dehydrated foods. Enjoy dried fruit as a naturally sweet snack, in your
favorite recipes, candied, or in good tasting leathers. Apples, peaches,
bananas, and pears are long-time dehydrating favorites. But why stick
to the tried and true? Dare to dry dates, have a fling with figs, or perk
yourself up with persimmons. Challenge yourself to master them all!
General Rules for Dehydrating Fruits
If fruits (or vegetables) are to be dried with skins on, they should be
washed thoroughly. Some fruits, like grapes and certain berries, have a
natural wax coating that must be removed by checking.
Uniform slicing makes a big difference in how evenly your fruit dries.
Dehydrating
Most fruits do not have strong odors, so feel free to dry them together.
Do not add fresh fruit to a batch that is nearly dry food. For exact
instructions, refer to the fruit dehydrating guide.
VEGETABLES
FRUITS
Nacho - Cheese Kale Chips
WHAT YOU NEED:
1 cup cashews
1 cup shredded carrots
1 cup filtered water
2 tbsp. nutritional yeast
2 tsp. chili powder
½ tsp. lemon juice
1 tsp. salt
1 tsp. pureed garlic (about 2 cloves)
½ tsp. onion powder
½ tsp. ground cumin
1/8 tsp. ground cayenne pepper
½ pound stemmed curly kale
(about 1 ½ large bunches)
HOW TO PREPARE:
Soak the cashews in water for 4 to 6 hours. Rinse and drain. To
make the cheese sauce, combine the cashews, carrot, water,
nutritional yeast, chili powder, lemon juice, salt, garlic, onion
powder, cumin, and cayenne, blend until smooth and creamy.
Wash and dry the kale. Toss the kale with the sauce. Place the
leaves on Excalibur dehydrator trays covered with a nonstick
sheet. Make sure that each leaf is separated from the others.
This ensures that the leaves dry quickly and evenly. Dehydrate
at 10F/41˚C until completely crisp, about 12 hours or longer. Roll
tight into bite size lengths and serve. Keep refrigerated.
Blueberry Cookies
WHAT YOU NEED:
2 cups blueberries
2 cups almonds
blanch & soak over night
1 cup soaked raisins (small cup)
HOW TO PREPARE:
Blend all ingredients to a crumby consistency.
Drop 1 teaspoon of mixture on Excalibur® dehydrator tray.
Dehydrate at 115°F for 18-22 hours until dry. Turn cookies over
about halfway through drying cycle.
11
Use your Excalibur® dehydrator to dry your own freshly grown herbs! Buy bulk quantities of
fresh herbs and spices, dry them and create special teas and seasonings. Left-over parsley
will no longer be wasted…as drying herbs and spices require rather simple preparation.
Preparation
First, trim off any dead or discolored plant parts. Wash off the leaves and stems of most herbs
in cool water. A sink spray attachment is ideal for this purpose because it is gentle. Flower
heads should be rinsed thoroughly before the petals are removed. Discard damaged parts.
Keep the heads whole for use in teas. After it is sufficiently dried, remove the outer covering
of the herb seeds by rubbing it between your hands. Be sure to dry the seeds.
Dehydrating
Place the prepared plants on the trays in a sparse layer. When dehydrating large clusters,
remove alternate trays so that the tops of the clusters are not touching the tray above.
Most herbs and spices require 2 to 4 hours to dry completely, but some may take longer.
HERBS & SPICES
Basil
WHAT YOU NEED:
Basil Leaves
This herb is an excellent seasoning
commonly employed in Italian and
Mediterranean style cooking. Its leaves
add a pleasant, spicy flavor to tomato
and potato dishes, vegetable juices,
cheese and egg mixtures, salads, and
many types of meat. Although it has a
savory clove-like aroma, basil actually
belongs to the mint family. The leaves
must be dried quickly to avoid molding.
Because of its very delicate nature, treat
basil carefully to prevent damage.
HOW TO PREPARE:
Wash plant leaves the evening prior to
harvesting; if the leaves are still wet, they
may turn brown when dried. Clip leaves
before the flowers open. Subsequent
cuttings may then be made. Throw
away dirty leaves. Space the leaves
on the trays so they are not touching.
Dehydrate the leaves at no more than
95°F/35°C until the leaves are crisp
enough to crumble in your hand.
Looking for an after school energy snack or a healthy treat before a big game? Heading
out on the trail? Dried fruit and nut trail mix is easy to do in an Excalibur dehydrator and
you can personalize it to your taste. Add dry fruits to include natural sugars, all the while
controlling the sugar and salt content. These snacks also reduce pounds of juicy goodness
into ounces for lightweight meals and snacking on longer backpacking trips.
Nuts about Nuts!
It is recommended that you prepare nuts, by soaking them. By soaking, enzyme inhibitors
are neutralized, the beneficial enzymes are activated and the vitamin content increases.
After nuts are done soaking for a period of 8-16 hours, place on drying trays and dehydrate.
Time and temperature will vary based on the recipe.
Granola & Energy Bars
Most of the store-bought granolas are high in sugar, contain unhealthy fats and oils, and
are packed full of fillers and unnecessary ingredients. Make your own deliciously sweet
combination of granola with all the good-for-you ingredients your body craves.
Trail Blazers & Preppers
You know who you are! With an Excalibur, you can make healthy, delicious meals, snacks
and desserts. Dehydrate and store for years at a fraction of the space and the weight
of canning.
TRAILMIXES, GRANOLA & NUTS
Candied Pecans
WHAT YOU NEED:
1 cup soaked, rinsed and towel blotted
pecan halves
1/2 cup maple syrup
1 tsp. cinnamon
Pinch of nutmeg
HOW TO PREPARE:
Toss the soaked pecans, maple syrup,
cinnamon and nutmeg together and
spread them on a Paraflexx® sheet.
Dehydrate pecans at 105˚F for 12 hours
or until they are crisp in a Excalibur®
dehydrator. Enjoy as a snack or salad
topper, or use in desserts, like Black
Bottom Pecan Pie. Store Candied
Pecans or other flavored nuts in a sealed
glass jar in the refrigerator for up to
3 months.
More and more Americans are tuning in to the food system, trying to avoid nasty artificial
ingredients. And increasingly, people are looking harder at what’s best for their four-legged
family members, too.
Preparation
1. Use healthy, fresh, whole ingredients to create homemade dog treats free of additives
and preservatives.
2. In a large bowl, mix all ingredients and form into a ball. On a flour-dusted cutting board,
roll out the dough to about ¼-inch thick.
3. Cut with bone-shaped cookie cutter or any cutter shape your pet will like.
Dehydrating
1. Dehydrate at the highest setting—145˚-155˚F (63˚-68˚C)—until done, approximately 6 to
8 hours.
2. For crunchier treats, dehydrate longer until they have the consistency you like.
Yogurt is extremely easy to make. All that is required is 4 cups milk, 1/2 cup powdered milk, and 2
tablespoons of plain yogurt. Use either whole, low fat, or skimmed milk; it’s up to you. The yogurt,
though, must be plain; there’s no substituting.
Making Your Yogurt
Add the powdered milk to the fresh milk and heat to boiling for a few seconds. Allow the milk to
cool to 120°F/49°C; then take 1/4 cup of the mixture and stir in the yogurt. When it is thick and
sauce-like, pour it into the remaining milk and mix well.
Spoon the yogurt into clean glass jars that have lids or into plastic yogurt cups. Place the
containers on the bottom of the dehydrator, set the temperature for 11F/46°C, and heat for 3
hours. Using a higher temperature would destroy the yogurt culture. If the yogurt has set, cool it.
If not, continue to check the batch every 15 minutes until it does.
After the finished yogurt has cooled, add the fruit or flavoring before placing it in the refrigerator.
If sweetening is desired, use powdered sugar or honey to maintain the thick, smooth texture. For
a variation, blend 1/2 cup of fruit with 1/4 cup water and make a sauce to pour over the yogurt
right before it is eaten.
PET TREATS
YOGURT
Fluffy’s Chicken Delights
WHAT YOU NEED:
8 oz. boiled chicken liver
1/2 cup cornmeal
1 cup wheat flour
1 tsp. garlic powder
1 tsp. beef bouillon
1 large egg
1 tbsp. yeast flakes
2 tbsp. vegetable oil
Parmesan cheese, set aside
HOW TO PREPARE:
Blend all ingredients in food
processor until a dough is formed.
Roll out dough about 1/4 inch
thick. Lay on dehydrator trays
and sprinkle Parmesan cheese on
top. Dehydrate at 155°F/68°C until
done. Approximately 1 hour before
the dough is finished dehydrating,
cut into shapes or squares. Finish
dehydrating until thoroughly dry.
FROZEN YOGURT
WHAT YOU NEED:
1 1/4 cup dried strawberries,
raspberries, peaches, bananas, or
any other favorite fruit.
1 cup milk
1 cup homemade yogurt
2-4 tbsp. honey (optional)
HOW TO PREPARE:
Blend dried fruit with milk in blender.
Add yogurt and honey. Pour into
freezer container. Freeze until crystal
form around edges. Stir. Freeze until
firm. 4 servings.
13
Your dehydrator is perfect for preparing pasta. Store bought varieties can’t
compete with the taste of homemade.
Make and cut the noodles according to the recipe directions. No need
for separate pasta racks! Place strips of freshly made pasta in single layers
onto your drying trays. Dry for 2 to 4 hours at 135ºF/57ºC. Store in airtight
packages. Dried noodles can be used in soups and casseroles; as a main
dish buttered; or in a cream, tomato, or cheese sauce.
What to do with Dehydrated Pasta
1. Perfect for soups and stews
2. Excellent for thermos bottle cooking and MRE’s
3. Serve with your favorite sauce
4. Use in salads and one dish meals
PASTA
PASTA PRIMAVERA WITH DRIED TOMATOES
WHAT YOU NEED:
8 oz. Rotini, Twists or Spirals, uncooked
1 tbsp. olive or vegetable oil
2 cloves garlic, minced
1/8 tsp. hot red pepper flakes
1 cup tender fresh green beans, cut into 1” pieces
2 small zucchini, sliced
2 small yellow squash, sliced
1 cup carrot sliced thin
1 medium red onion, cut into eighths
1/4 cup chicken broth
1/4 cup lightly pack fresh basil leaves, chopped
1/2 cup oil-packed dried tomatoes, chopped
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
HOW TO PREPARE:
Prepare pasta according to package instructions. Drain.
In medium skillet, heat oil and garlic. Stir in red pepper
flakes. Add zucchini, squash, carrots and onion and stir-fry
until tender-crisp about 5 minutes. Add chicken broth and
simmer 1 minute. Toss together pasta, vegetables, basil
and dried tomatoes. Garnish with Parmesan cheese and
parsley. Serves 4.
Yes, you can use your Excalibur Dehydrator to make your bread rise! An
Excalibur can make a big difference in speeding up the time it takes for
dough to rise. Remove the trays from the dehydrator, set the thermostat
to 115˚F / 46˚C and allow the unit to pre-heat. Place a shallow pan of
water on the bottom of the dehydrator. Insert a drying tray above the
water and place the bowl of dough on the tray. Cover the dough with a
cloth to keep it from drying out. Allow the dough 30 minutes to 1 hour of
time to rise. When it has risen, continue with preparation to your recipe.
Re-Crisping
You’ll never have to throw away crackers, chips, cookies or cereals that
have become stale. Dry them at 145˚F / 63˚C for 1 hour.
Bread Crumbs, Stuffing Mixes & Poultry Seasonings
Put your extra breads of all types in your Excalibur to dry for making bread
crumb recipes. Crumble by hand or process for a few seconds in your food
processor. Store in air tight containers until needed. Add your favorite herbs
and spices to create stuffing mixes for side dishes or poultry stuffing.
RAISE BREAD & RECRISPING
WHEAT BREAD
WHAT YOU NEED:
1 package dry yeast 1/2 cup hot water
2 cups warm water 1/2 cup brown sugar, packed
2 tbsp. sugar. 3 tbsp. shortening
2 tsp. salt 4 cups whole wheat flour
4 cups white flour
HOW TO PREPARE:
Place yeast in warm water. Add sugar, salt, and white
flour. Beat until smooth. Cover and put in warm dehydrator
until light in color and bubbles appear on top of dough,
approximately 1 hour.
Combine hot water, brown sugar, and shortening. Cool to
lukewarm. Add to yeast mixture. Now add whole wheat
flour and mix until smooth. Turn dough out onto lightly
floured surface. Knead about 10 minutes using a little wheat
flour on your hands until dough loses its stickiness. Place
dough into greased bowl; turn over once to grease top
of dough. Cover. Let rise in warm dehydrator until double.
Punch down dough. Cut in half with knife.
Shape each half to form a ball; cover and let rise 10 minutes.
Place into lightly-greased loaf pans, cover, and let rise until
double. Bake at 375°F/191°C approximately 40 to 50 minutes.
The low temperatures
of your dehydrator are
ideal for ripening milk into
cheese. Cottage cheese
is unripened cheese -
that is, it has not been
aged. Hard cheeses,
on the other hand,
are pressed, dipped in
paraffin wax, and aged.
Longhorn, cheddar,
Colby, and Romano are
all hard type cheeses.
In addition, there are
the semi-hard or soft
cheeses: Scamorze,
Neufchatel, and cheese
spreads. These are
generally milder in flavor
than the hard cheeses
and are only aged for a
short time, if at all. Refer
to Excalibur’s Preserve
It Naturally Book for
more directions on
making cheese.
Your dehydrator can help satisfy your creative cravings by shortening the drying times for ceramics, dough art or decoupage.
Potpourri
Nearly any garden blossoms, leaves, herbs, spices or cones can be used for potpourri. Fixatives must be added to the potpourri to prevent the
fragrances from evaporating. Orris, benzoin, calamus and oak moss are common fixatives. Using scissors, cut only unblemished herbs and flower
heads; one decaying leaf or petal can destroy a whole potpourri. Spread the petals or herbs sparsely over the drying trays. Try to avoid drying
both at the same time to prevent the distinctive fragrances from mixing. Dry for 6 to 8 hours at 110°F/43°C until dry and brittle. Let cool.
Photographs
Treat and wash as usual; then shake or blot off the excess liquid. Place on the dryer trays. Dry until no wet spots remain. Note: Dry only
photographs that have been printed on resin-coated stock; other paper types will crinkle unless pressed flat.
Pomander Balls
These charming, old-fashioned aromatic delights dry quickly and easily in a dehydrator. For each pomander, select a ripe, attractive apple,
lemon, lime, or orange. Using an ice pick or awl, punch holes evenly all over the skin of the fruit and push a whole clove in each; the skin should
be completely covered. Roll the ball in a mixture of 1/2 oz ground cinnamon, 1/2 oz ground allspice or nutmeg, 1 teaspoon powdered orris
root, and a sprinkling of glitter. Thoroughly coat. Let it stand in the mixture for several days, turning occasionally. Next arrange on a Paraflexx®
sheet and place in Excalibur dehydrator with the thermostat set at the lowest temperature. Dry till shrunken and
lightweight; then tie a long ribbon or cord around it for hanging..
Dried Macrame Beads
With a little ingenuity, you can dehydrate vegetables for use as beads in macrame and other crafts.
Dough Art
Dough art is a fun craft for children and adults. Roll the dough, coil it, braid it, stamp it, or press it to make
wall plaques, napkin rings, jewelry, figurines, small sculptures, and even Christmas tree ornaments.
CHEESE
POTPOURRI, ARTS & CRAFTS
Cottage Cheese
WHAT YOU NEED:
1 gallon of pasteurized milk and either
4 tbsp. unflavored yogurt made in your dehydrator
1/2 cup fresh buttermilk, or 1/4 tablet of rennet (an enzyme) dissolved in 1/2 cup warm water
HOW TO PREPARE:
Pour the milk into a crock and warm it to room temperature, about 72°F/22°C. Mix in the yogurt, buttermilk, or
rennet and cover the crock with cheesecloth. Place the crock in the dehydrator and hold the temperature
inside at 8F/29°C for 12 to 18 hours until clabbered. Clabbering means that the milk has separated to form
thick, solid “curd” and watery, liquid “whey.
When the milk has thickened into curds and a little whey lays on the surface, the cheese is clabbered. Now
your next task is to cut the curd as follows. Use a long-bladed knife and make all cuts approximately 1/2
apart. (1) Holding the knife vertically, make straight up and down cuts across the curd. (2) Now slant the knife
and make diagonal slices down through the cheese following the cuts of step 1. Make the first cut at a 45”
angle, but gradually straighten the blade so that the last cut is nearly vertical. (3) Repeat the process of step
2, only slant the knife in the opposite direction. (4) Turn the crock 180°F/82°C and make a final set of vertical
cuts to form a crosshatch pattern on the surface. This cubing process helps the sour whey to drain out.
The Final Steps. Place several inches of water in a large pan, set the crock in it, and heat to 11F/46°C.
Hold the cottage cheese at this temperature for 1/2 hour, stirring occasionally. Once the time is up, line a
colander with cheesecloth and pour in the curds and whey. Allow the whey to drain off; otherwise, it will give
the cottage cheese a bitter taste. To get rid of even more of the sour taste, dip the colander in cold water
and gently stir the curds to wash away the last traces of the whey. Let the curds drain thoroughly. If desired
add 1 teaspoon salt per pound of cottage cheese and 4 to 6 tablespoons of cream. After refrigeration, your
cottage cheese will be ready to eat as is or in fruit salads, dips, cheesecake, and casseroles.
15
TABLE DES MATIÈRES
Introduction
Mesures de sécurité importantes . . . . . . . . . . . . . . . . . . . . . . . . 22-23
Connaissez votre déshydrateur . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Guide de dépannage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Cycles à un temps/une température . . . . . . . . . . . . . . . . . . . . . . . 25
Cycles à deux temps/deux températures . . . . . . . . . . . . . . . . . . . . 25
Guide de séchage des fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Guide de séchage des légumes . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Aliments crus et vivants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Principes de base du séchage . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Préparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Stockage et reconstitution . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Fruits et légumes en saison, par mois . . . . . . . . . . . . . . . . . . . . . . . . 30
Conseils utiles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Recettes au déshydrateur. . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-37
te de fruits séchés, roulés aux fruits . . . . . . . . . . . . . . . . . . . . . . . . . 32
Charqui . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Légumes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Mélange montagnard, granola et noix . . . . . . . . . . . . . . . . . . . . . . 34
Fines herbes et épices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Gâteries pour animaux domestiques. . . . . . . . . . . . . . . . . . . . . . . . 35
Yogourt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Lever le pain, rendre croustillant . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Pâtes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Fromage. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Pot-pourri, artisanat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
INTRODUCTION
Le principe est simple : le déshydrateur ExcaliburMD retire l’eau des aliments grâce
à une circulation continue d’air chaud thermostaté. Du maïs en grains doré frais du
potager aux rondelles d’ananas sucré des îles… toutes sortes d’aliments peuvent être
déshydratés. Toutefois, la déshydratation n’est pas uniquement réservée aux fruits
et aux légumes! Vous pouvez mariner des tranches de bœuf, de poulet, de poisson
ou même de gibier dans un mélange de sauces et d’épices afin d’en faire une
charqui maison. Et saviez-vous qu’une portion de yogourt étendue sur une feuille de
ParaflexxMD ou de pellicule en plastique devient, au séchage, une collation de style
tire ou un roulé aux fruits vivement coloré?
ExcaliburDehydrator.com
23
CONSIGNES DE SÉCURITÉ IMPORTANTES
Afin de minimiser les risques d’incendie, d’électrocution et de blessures corporelles lors de l’utilisation
d’appareils électriques, toujours prendre des précautions de base, notamment les suivantes :
1. Avant d’utiliser le produit, lire toutes les instructions.
2. L’appareil génère de la chaleur lorsqu’il est en marche. Ne pas toucher aux surfaces chaudes. Utiliser les poignées
ou boutons. Toujours utiliser des mitaines à four ou des sous-plats jusqu’à ce que l’appareil refroidisse.
3. Ne pas laisser le cordon, la fiche ou l’appareil entrer en contact avec de l’eau ou d’autres liquides pour éviter tout
risque d’électrocution.
4. Une surveillance étroite est nécessaire lorsqu’un appareil est utilisé par ou à proximité d’enfants.
5. Cet appareil peut être utilisé par des enfants âgés de 8 ans et plus et par des personnes ayant des limitations
physiques, sensoriels ou mentales, si elles sont supervisées par des personnes ayant déjà expérimenté le produit ou
si elles ont pris connaissance du manuel d’instructions de l’appareil et qu’elles sont en mesure de l’utiliser d’une
manière sûre et d’en comprendre les dangers. Les enfants ne doivent pas jouer avec l’appareil. Le nettoyage et
l’entretien ne doivent pas être effectués par des enfants sans surveillance.
6. Débrancher l’appareil de la prise secteur lorsqu’il n’est pas utilisé, avant de remettre des pièces ou de les enlever,
et avant de le nettoyer. Laisser refroidir l’appareil avant de remettre des pièces ou de les retirer, et avant de le
nettoyer. Pour le débrancher, mettre toute commande sur « OFF », puis débrancher le cordon d’alimentation. Ne
pas tirer sur le cordon pour le débrancher.
7. Ne pas utiliser un appareil si le cordon ou la fiche est endommagé(e), après un dysfonctionnement de l’appareil
ou après que celui-ci ait été endommagé de quelque façon que ce soit. Ne pas tenter de remplacer ou d’épisser
un cordon d’alimentation endommagé. Renvoyer l’appareil au fabricant (voir la garantie) pour examen, réparation
ou réglage.
8. L’utilisation d’accessoires non recommandée par le fabricant pourrait provoquer des blessures.
9. Ne pas utiliser l’appareil à l’extérieur ou à des fins commerciales.
10.
.Ne pas laisser le cordon d’alimentation pendre de la table ou du comptoir, ou entrer en contact avec des surfaces
chaudes.
11.
Ne pas placer l’appareil sur des surfaces humides ou des sources de chaleur telles qu’un brûleur à gaz ou électrique
chaud, ou à proximité de ces surfaces et de ces sources, ou dans un four chauffé.
12. Prendre des précautions particulières lors du déplacement d’un appareil contenant de l’huile ou d’autres liquides
chauds.
13. Toujours brancher la fiche de l’appareil en premier si elle est équipée d’une entrée d’appareil, puis brancher le
cordon d’alimentation dans la prise murale. Pour débrancher l’appareil, mettre toute commande sur « OFF », puis
retirer la fiche de la prise murale.
14. Ne pas utiliser l’appareil à des fins autres que celle prévue. Une mauvaise utilisation peut causer des blessures.
15. Toujours utiliser l’appareil sur une surface résistante à la chaleur, sèche, stable et horizontale uniquement.
16. Lorsque vous utilisez cet appareil, assurez-vous que la ventilation est adéquate et que l’air circule au-dessus et sur
tous les côtés. Ne pas laisser cet appareil toucher les rideaux, les revêtements muraux, les vêtements, les torchons
ou d’autres matériaux inflammables en cours d’utilisation.
17. Ce produit n’est pas conçu pour fonctionner avec un minuteur externe ou bien un système à télécommande.
CONSERVER CES INSTRUCTIONS
POUR UN USAGE DOMESTIQUE UNIQUEMENT
INSTRUCTIONS CONCERNANT LE CORDON D’ALIMENTATION:
Un cordon d’alimentation court ou amovible est fourni pour réduire le risque de s’emmêler dans un long cordon ou de trébucher
sur celui-ci. Vous pouvez vous procurer une rallonge ou un cordon d’alimentation amovible plus long, mais il faut les utiliser avec
précaution. Si un cordon d’alimentation amovible ou une rallonge est utilisé(e) :
a. Les caractéristiques électriques indiquées sur le cordon d’alimentation amovible ou la rallonge doivent être au moins aussi
grandes que celles de l’appareil ;
b. Si l’appareil est du type mis à la terre, la rallonge doit être un cordon d’alimentation à 3 ls de type mis à la terre ; et
c. Le cordon d’alimentation plus long ne doit pas dépasser du comptoir ou de la table où des enfants pourraient tirer ou
trébucher dessus involontairement.
Ne pas tirer sur le cordon d’alimentation, ni le tordre, ni lui iniger de sévices mécaniques.
Ne pas enrouler le cordon d’alimentation autour du corps principal de l’appareil pendant ou après l’utilisation.
Modèles nord-américains à fiches polarisées:
FICHE POLARISÉE
L’appareil possède une fiche polarisée (une lame est plus large que l’autre). Pour réduire les risques d’électrocution, la
conception de la fiche ne permet l’insertion dans une prise polarisée que dans un seul sens. S’il est impossible d’insérer
complètement la fiche dans la prise, la brancher dans l’autre sens. Si elle ne s’enfonce toujours pas, faire appel à un
électricien qualifié. Ne pas essayer de contourner cette fonction de sécurité ou de modifier la fiche de quelque manière
que ce soit. Si la fiche est lâche dans la prise CA ou que celle-ci est chaude, ne pas brancher l’appareil dans la prise.
GUIDE DE DÉPANNAGE
Tous les déshydrateurs Excalibur® sont vérifiés avant leur expédition pour détecter d’éventuels problèmes électriques ou mécaniques.
Si vous constatez que l’appareil a été endommagé à la suite d’un transport inapproprié, signalez-le à l’expéditeur ou au revendeur chez
lequel vous l’avez acheté. Excalibur® décline toute responsabilité relativement aux dommages imputables à l’expédition.
Problème Causes possibles et solution
E1 Le capteur de température est en circuit ouvert ou sa che est desserrée. Contactez-nous.
E2 Capteur de température est court-circuité ou endommagé. Contactez-nous.
L’écran ne s’affiche pas La che du cordon d’alimentation est manquante. Branchez l’appareil sur l’alimentation
électrique. Ou le cordon d’alimentation est endommagé. Contactez-nous.
Affichage anormal du panneau
de contrôle Le circuit imprimé est endommagé. Contactez-nous.
Ou défaillance du panneau de contrôle. Contactez-nous.
Défaillance du bouton Touche endommagée. Contactez-nous. Ou le circuit imprimé est endommagé.
Contactez-nous.
Portes Françaises en Verre Transparent
Panneau de Contrôle à DEL
Thermostat réglable de 29 °C à 74 °C (de
85 °F à 165 °F) Minuterie de 60 heures
Technologie Hyperwave™
Des uctuations de température
permettent un assèchement de l’humidité
supercielle et un transfert de l’humidité
interne vers la surface de séchage.
Flux d’Air Horizontal Parallexx™
Distribue l’air permettant une
déshydratation rapide et homogène.
Il suft de laver,
de trancher et
de disposer les
aliments sur les
plateaux du
déshydrateur.
Placez ensuite les
plateaux dans le
déshydrateur et
réglez la durée et
la température.
Enn, retirez les
aliments déshydratés
et conservez-les dans
un récipient ou un
sac hermétique. Les
plateaux peuvent être
lavés au lave-vaisselle.
AUSSI FACILE QUE…
123
Espace de Préparation Encastré
Préparer facilement les ingrédients
CONNAÎTRE VOTRE DÉSHYDRATEUR
Pour enregistrer le produit ou pour toute question relative à la garantie,
veuillez contacter le service à la clientèle ou le support technique d’Excalibur www.ExcliburDehydrators.com
Accessoires
• Capacité de 6 plateaux (0,89 m2) (DH06SC)
Capacité de 10 plateaux (1,5 m2) (DH10SC)
(non illustré)
• 1 les écrans poly
• 1 bac à miettes
• Livre de recettes numérique
https://excaliburdehydrator.com/pages/pindownload
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Excalibur DH06SC 6-Tray Digital Dehydrator Manuel utilisateur

Catégorie
Petits appareils de cuisine
Taper
Manuel utilisateur