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Ronco Food Dehydrator Manual

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9
thickness of the sliced produce, humidity of the air, and
the moisture content of the food itself.
5. To test for dryness let the product cool, and then cut a
piece open. There should be no visible moisture inside.
6. Fruits tend to dry leathery, and vegetables dry brittle.
7. The presence of natural juices in foods, especially fruits,
will vary.
8. Some fruit sugars tend to be stickier than others.
9. Trays may be loaded with foods barely touching, but not
overlapping.
10. About 6% to 10% of the moisture may remain in foods
without danger of spoilage.
11. Many dried foods will have a leathery consistency similar
to licorice.
12. Blanching is advisable for vegetables to inactivate the
natural enzymes responsible for undesirable color
changes. It also makes dehydration and rehydration
go faster. In some cases blanching is used to crack the
skins of fruits to allow moisture to escape.
13. It is necessary to rotate the trays every 2-4 hours. To do
this, move the bottom trays up and top ones down and
turn to the right or left. See diagrams on page 10.
14. Trays nearest the bottom are exposed to the hottest,
driest air and food on them will dry more rapidly.
15. Turn each tray a quarter turn sideways to help insure
more even drying.
16. When correctly dried, most of your fruits and vegetables
will be soft and pliable, without any damp spots.
17. To remove seeds or pits from prunes, grapes, cherries,
etc., dehydrate about halfway- then pop seeds out. This
prevents juice from dripping out.
18. The Dehydrator has two adjustable lid vents and base
vents in order to maintain circulation while dehydrating.
Do not operate with lid of bottom vent blocked or closed
at any time. This will interfere with proper airflow.
19. Occasionally check to see if your food is dehydrated.
The Food Dehydrator is designed to rely on natural heat
convection to carry away moisture from the food.
20. Do not use oil sprays on the trays.
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