Hamilton Beach 32100 Use and Care Manual - Page 7

Food Safety Tips • For food safety, to help ensure any bacteria present are destroyed, choose pretreatment or post treatment from below: • Pretreatment of Meat Prior to Dehydrating - Heat oven to 350°F (177°C). Drain and discard marinade from meat. Pat dry with paper towels and place meat in a single layer, leaving a space around each piece on baking sheet. Bake 5 to 10 minutes or until internal temperature reaches 160°F (72°C). Poultry must reach 165°F (74°C). NOTE: This method may reduce drying time and may result in a drier texture. • Post Treatment of Meat After Dehydrating - Heat oven to 275°F (135°C). Line a large baking sheet with foil. Place jerky in a single layer, leaving a small space around each piece. Bake for 10 to 12 minutes. Cool completely on a wire rack. Pat jerky dry with paper towels to remove any surface fats before storing. • Marinating meats helps with the flavor and texture of jerky. Do not marinate meat longer than recipe or package directions call for. TIP: Post treatment of meat after dehydrating may result in a more desirable jerky texture. Try each treatment to determine which jerky you like best. • Visit www.usda.gov for any questions on meat and food safety. • Never dehydrate meats with fruits and vegetables, due to crosscontamination of foods. Meats dry at a different temperature from fruits or vegetables. • All dehydrated foods must be cooled completely before storing. • For food safety, complete the food drying process. Do not start and stop the process for longer than 5 minutes. You may pause the process to check on the food's dryness or to remove dehydrated pieces. • Label and date all containers of dried foods. 840252501 ENv01.indd 7 7 3/13/15 2:49 PM