Waring Pro DHR30 - Manual (Page 7)

6
FOOD SELECTION
Select foods for dehydration that are in good condition.
Fruits should have just become ripe since they contain the
highest natural form of sugar and provide the best results.
Vegetables should be fresh and crisp. Avoid fruits that are
not ripe; they yield unpredictable results and often have a
flat, bitter taste. Overripe fruits and vegetables with spoiled
portions should also be avoided. Cut off any bruised or
marred portions of the fruits and vegetables before
dehydration. Meat, poultry and fish should be fresh and
lean. Preparation, dehydration time and their storage
method will also influence their quality and taste. Follow
preparation, dehydration and storage instructions in this
manual to ensure the best-tasting, highest quality dried
foods.
IMPORTANT
If you suspect food contamination, do not attempt to use the
dehydrator. Discard the food.
VEGETABLE PREPARATION AND TREATMENT
Vegetables are low in acid and have less sugar than fruits,
so they require a little more effort. Some vegetables are
better frozen than dried, so remember to be selective in the
vegetables you choose.
PREPARATION
Only the highest quality vegetables should be selected for
drying. Wash them carefully just before dehydrating to
remove dirt and bacteria. Most vegetables should be peeled,
trimmed, cut or shredded prior to drying.
PRETREATMENT
Blanching vegetables prior to drying is recommended.
This destroys the enzymes that can produce “off” flavors
when stored and lead to poor texture and poor rehydration.
Steam blanching is a better method than water blanching
because more flavor and vitamins are retained. Vegetables
can also be microwaved.