Cuisinart DHR-20P1 User Manual - Page 8

NUTS To dry nuts, first shell and rinse them with warm water. Pat dry and spread out on trays. Most nuts will take approximately 20 to 30 hours to dehydrate and they should be allowed to dehydrate until brittle. Allow them to cool after dehydrating. Any nuts that will not be consumed within a few days should be frozen to ensure freshness. Allow them to defrost before eating. HERBS AND FLOWERS To dry herbs and flowers, first rinse and pat dry. Remove any dead, mushy or discolored portions, leaving the stem intact. Spread herbs or flowers on tray and allow to dehydrate for about 2 to 7 hours, depending on their type and size. Remove from tray and allow to cool when drying is complete. Remove the leaves or buds from stem and break them apart. Crush if desired. For best results, pick flowers after the rising sun evaporates the morning dew and before the cool evening mist settles on the petals. Be aware of flowers that have been sprayed with insecticides or other harmful chemicals; do not use these. If you are dehydrating flowers at the same time as herbs, place flowers on the bottom trays and herbs on the top trays; this prevents any debris from the flowers falling on the herbs. USEFUL TIPS • Wash and clean the dehydrator before using if it has been stored for a long time. • Fresh vegetables and fruits are best for dehydrating; canned goods do not dehydrate well. • All vegetables and fruits should be cleaned before preparation and pretreatment. • Prepare and pretreat fruits and vegetables as outlined in this manual for best results. • It is usually not dangerous to leave the dehydrator on for a long period of time when required, but make sure that it is in a safe location. Read the Important Safeguards section on page 2 of this manual, and exercise caution when using the dehydrator. • Exact dehydrating time can vary greatly, depending on the type of food used, its size and quality, the quantity placed on trays and your personal preferences. Keeping your own notes on the type of food, weight before and after drying, total drying time, and final results will enable you to achieve the desired outcome, every time! • Most recipes will work well with dried foods. By experimenting with the recipes offered in this manual, you'll soon discover your own unique ways of using dried foods. You'll also be able to find books on the topic in bookstores, both locally and online. • For best results, it is recommended to rotate the trays midway through the dehydration process. For example, move the bottom tray to the top, as items in the bottom rack will dehydrate faster than those on top. FOOD STORAGE Packaging In order to keep well, dried foods must be carefully packaged. Pack dried foods in plastic freezer bags, squeezing out as much air as possible. (You can also use heat-sealable bags.) Store plastic bags inside airtight metal, plastic or glass containers. When you store foods in rigid containers without putting them into freezer bags first, you expose the dried foods to air, which will negatively impact them. Vacuum packaging will greatly extend the shelf life of your dried foods - vacuum packaging equipment for home use can be found in some stores. Storage Conditions Store appropriately packaged dried foods in a cool, dark place. The colder the food is kept, the longer the quality will be maintained. For every 18˚F drop in temperature, the shelf life increases 2 to 3 times, so if you have room in a refrigerator or freezer, keep your dried foods there. If not, find the coolest place in your home to store dried foods. Light also causes the quality and nutritive value to deteriorate, so keep dried foods in opaque or dark-colored containers. 8