Food Safety Tips; Dehydrating Fruits And Vegetables - Weston DH11 Manual Del Usuario

HOW TO USE THE DEHYDRATOR
8. Check dryness after a few hours, then check every one to two hours until
dehydrated.
9. When finished drying, turn the Dehydrator to MIN and unplug from the power
source. Allow the Trays and the Base to cool before cleaning.
NOTE: Do not run the Dehydrator for more than 24 hours at a time. After 24 hours,
turn the Dehydrator to MIN and unplug from the power source. Allow the Trays and
the Base to cool for at least 2 hours before resuming operation.

FOOD SAFETY TIPS

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For food safety, to help ensure any bacteria present are destroyed, choose
pretreatment or post treatment from below:
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Pretreatment of Meat Prior to Dehydrating – Heat oven to 350°F (177°C). Drain
and discard marinade, if used, 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.
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Visit www.usda.gov for any questions on meat and food safety.
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Never dehydrate meats with fruits and vegetables, due to cross-contamination of
foods. Meats dry at a different temperature from fruits or vegetables.
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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.

DEHYDRATING FRUITS AND VEGETABLES

A. Food Preparation
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Always wash hands before starting food preparation.
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Wash all fruits and vegetables before preparation.
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Choose fruits and vegetables that are in season for the best flavor.
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Discard any fruits and vegetables that have bruises or mold.
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