Ronco FD5000BLGEN Use and Care Manual download pdf (Page 6)

Before drying pretreated food, remove any excess moisture by plac-

ing the food on paper towels or clean cloths. Trays should be loaded

with a thin layer of food as directed. If needed, clean cheesecloth can

be spread on the trays to prevent food pieces from sticking or falling

through. The food being dried should be between 1/8˝ to 1/4˝ thick

and should not exceed roughly 3/4˝ of each tray’s surface area.

DRYING

Drying time varies according to the meat, fruit or vegetable type,

size of pieces, and tray load. Rotating and turning the trays

helps insure more even drying. Food will dry faster if round vent

holes on top of lid are open.

Before testing foods for desired dryness, remove a handful and allow

sample to cool for a few minutes. Warm or hot foods seem softer,

more moist, and more pliable than when they are cooled.

Foods should be dry enough to prevent microbial growth and sub-

sequent spoilage. Properly dried jerky is chewy and leathery. Dried

vegetables should be hard and brittle. Dried fruits should be leathery

and pliable. For long-term storage, home dried fruits will need to be

drier than commercially dried fruits sold in grocery stores.

PACKING AND STORAGE

Fruits cut into a wide range of sizes should be allowed to “sweat” or

condition for a week after drying to equalize the moisture among the

pieces before placing in long term storage. To condition, place fruit in

a non-aluminum, non-plastic container and put in a dry, well-

ventilated and protected area. Keep away from moisture.

Dried foods should be thoroughly cooled before packing. Package in

small amounts so that food can be used soon after containers have

been opened.

Pack food without crushing into clean, dry, insect-proof containers.

Glass jars or resealable plastic freezer bags make good containers.

Metal cans with ﬁtted lids can be used if the dried food is ﬁrst placed

in a plastic bag.

Your dehydrated food should be checked about once a month.

Should you ﬁnd mold growing on a piece of the dried food, scrape it

off and then pasteurize the contents.

To pasteurize the contents, spread food on a cookie sheet and bake

in an oven for 15 minutes at 175 degrees Fahrenheit. Repack in a

clean, air-tight container.

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Ronco FD5000BLGEN Use and Care Manual Page 6