Omcan CE-CN-0005-D Manual De Instrucciones página 8

Operation
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.
REHYDRATING
• Dehydrated food can be re-hydrated by soaking in cold water for 3-5 minutes. Use 1 cup of water for 1 cup
of dehydrated food. Once re-hydrated, the food can be cooked normally. Soaking foods in warm water will
speed up the process but lose flavor.
• Dehydrated fruits and vegetables can be soaked in cold water for 2-6 hours in the refrigerator. Do not soak
at room temperature as this allows harmful bacteria to grow.
• Do not add seasoning. Adding salt or sugar during re-hydration may change the flavor of the food.
• To make stewed fruits or vegetables, add 2 cups of water and simmer until tender.
• Once the storage container is opened, consume as soon as possible. Keep any unused portions in the
refrigerator to avoid contamination.
JERKY RECIPES FOR MEAT AND FISH
Cut meat to size for recipes before dehydration. Be extra careful when making jerky from raw chicken or
turkey because poorly cooked food product can cause sickness. Do not let raw chicken or turkey not exceed
1/4" thickness. Soak the meat in marinade for 10 minutes before placing in the unit. Do not remove any of the
marinade sauce. Make absolutely sure that you follow all instructions precisely. Do not consume any food that
tastes, smells or looks improper, especially jerky. Wash hands and utensils prior to use. It is recommended
that raw meat be boiled/blanched at 160 degrees before dehydrating. Trim off all of the fat before drying. We
suggest meat be sliced about 1/8" - 1/4" thick. If meat is slightly thicker, increase margination time. Marinate
the meat for 5-10 minutes. Thicker cuts of meat will need to marinate considerably longer. The meat must be
thoroughly permeated. Place one layer of meat on each tray. If using thicker slices, then increase the drying
time accordingly. Store in clean jars with a tight lid or use plastic storage bags that is fully sealed.
CAJUN JERKY MARINADE
• 1 cup Tomato Juice, 1/2 tsp Garlic Powder, 1/2 tsp ground Black Pepper.
• 1-1/2 tsp dried Thyme, 1-1/2 tsp dried Basil, 1-1/2 tsp Onion Pepper.
• 1 tsp White Pepper, 2 tsp Cayenne Pepper (or more to taste).
• 1 lb. (0.5 kg) lean Meat, sliced into 1/8-1/4" (0.3-0.6 cm) thin strips.
HOT JERKY MARINADE
• 1/3 cup Teriyaki Sauce, 2 tsp Brown Sugar, 2 tsp ground Black Pepper.
• 1 tsp ground Horseradish, 1 tsp Salt, 1/2 tsp Paprika.
• 1/2 tsp Chili Powder, 1 Tbsp Olive Oil, 1 Tbsp minced Garlic.
• 1/4 tsp Tabasco Sauce, 2 Tbsp seeded & finely chopped Jalepeno Peppers.
• 1 lb. (0.5 kg) lean Meat, sliced into 1/8-1/4" (0.3-0.6 cm) thin strips.
TURKEY JERKY MARINADE
• 1/4 cup Soy Sauce, 1 Tbsp fresh Lemon Juice.
• 1/4 tsp powdered Garlic, 1/4 tsp Pepper, 1/8 tsp Ginger.
• 1 1/2 lbs. (0.7 kg) Turkey Breast, sliced into 1/8-1/4" thin strips.
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