Ronco Food Saver ユーザーズマニュアル

7

1.    Best results are achieved when the quality of the food is high. 

Select ripe produce in good condition. Bad food may give an 
off-flavor to the entire lot.

2.     Clean produce is important. Wash thoroughly, remove soft or 

spoiled areas, slice and pre-treat if necessary. Be certain that 
your hands, cutting utensils and food preparation areas are also 
clean.

3.     Produce may be shredded, sliced or diced. Slices 1/4” is usually 

a good size for efficient drying.

4.     Drying times are affected by the size of the load, thickness of 

the sliced produce, humidity of the air, and the moisture content 
of the food itself. You can expect a variation in the drying times. 

5.    Be sure to let the produce cool before testing for dryness. To test 

for dryness, cut a piece open - there should be no visible mois-
ture inside. Fruits tend to dry leathery and vegetables dry brittle.

6.     Trays may be loaded with foods barely touching but not  

overlapping.

7.     About 6% to 10% of the moisture may remain in foods without 

danger of spoilage. Many dried foods will have a leathery con-
sistency, rather like licorice.

8.    Blanching or steaming is advisable for vegetables to inactivate 

the natural enzymes responsible for undesirable color changes. 
Also, it facilitates quick dehydration and reconstitution. In some 
cases, blanching is necessary to crack the skins of fruits like 
plums  to allow moisture to escape during the dehydration.  
Otherwise, the skins may harden while the fruits remain too 
moist in the center.

9.    It is necessary Rotate the  trays every few hours (depending on 

the model you have). Just move the bottom trays up and top 
ones down and turn to right or left. See diagrams on pages 8-9.

10.    When correctly dried, the majority of your fruits and vegetables 

will be soft and pliable after dehydration - without any damp 
spots. Peaches, pears, figs and dates will be pliable and  
leathery. Berries, rhubarb, and apples will be more brittle.

11.    To remove seeds or pits from prunes, grapes, cherries, etc.,  

dehydrate about half way -  then pop seeds out. This prevents 
juice from dripping out.