Excalibur DH06SC 6-Tray Digital Dehydrator Manuel utilisateur

Marque: Excalibur

Modèle: DH06SC 6-Tray Digital Dehydrator

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

•

061623

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

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.

The power cord is damaged. Contact us.

Abnormal display of control panel The circuit board is damaged. Contact us.

Control panel failure. Contact us.

Button failure Key damage. Contact us.

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.

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

*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.

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

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.

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

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 135°F/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 105˚F/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.

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 115°F/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.

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 85°F/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 115°F/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.

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

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

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Modèle: DH06SC 6-Tray Digital Dehydrator

Catégorie: Petits appareils de cuisine

Taper: Manuel utilisateur

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Excalibur DH06SC 6-Tray Digital Dehydrator Manuel utilisateur

Excalibur DH06SC 6-Tray Digital Dehydrator Manuel utilisateur

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