Ronco Food Saver User Manual
3
PrinCiPles of dehydraTion
There are no uniform rules that apply to all food dehydration pro-
cesses. The best way to become proficient is to experiment using
this booklet as a guideline and then adjust your drying techniques
accordingly.
Dehydrating is a method of heating the food to evaporate the mois-
ture present and then removing the water vapor formed.
Keeping records is helpful in food dehydration. For instance, you
can weigh food before and after dehydration. Record this along with
drying times on the labels of your storage containers. It will help you
develop consistent quality in food drying.
Tasty ready-to-eat snacks and confections are some of the versatile
products you can create by drying fruits and vegetables at home.
After soaking in water, the rehydrated foods can be used in favorite
recipes for casseroles, soups, stews and salads. Rehydrated fruits
and berries can also make excellent compotes, sauces and jellies.
Drying is appealing because the procedure is very simple and
requires little equipment. Only minimal storage space is needed.
Most food products release moisture rapidly during early stages of
drying. This means they can absorb large amounts of heat and give
off large quantities of water vapor while remaining at a temperature
well below that of the drying air.
FIVE Easy Steps to Dehydrate Food:
cesses. The best way to become proficient is to experiment using
this booklet as a guideline and then adjust your drying techniques
accordingly.
Dehydrating is a method of heating the food to evaporate the mois-
ture present and then removing the water vapor formed.
Keeping records is helpful in food dehydration. For instance, you
can weigh food before and after dehydration. Record this along with
drying times on the labels of your storage containers. It will help you
develop consistent quality in food drying.
Tasty ready-to-eat snacks and confections are some of the versatile
products you can create by drying fruits and vegetables at home.
After soaking in water, the rehydrated foods can be used in favorite
recipes for casseroles, soups, stews and salads. Rehydrated fruits
and berries can also make excellent compotes, sauces and jellies.
Drying is appealing because the procedure is very simple and
requires little equipment. Only minimal storage space is needed.
Most food products release moisture rapidly during early stages of
drying. This means they can absorb large amounts of heat and give
off large quantities of water vapor while remaining at a temperature
well below that of the drying air.
FIVE Easy Steps to Dehydrate Food:
1. Slice most foods thin - about 1/4”
2. Do not overlap your food on trays
3. Rotate and turn trays
4. Remove food when it looks and feels dry
5. Place food in air-tight containers - jars or ziploc bags
ProCedure
Fruits and vegetables selected for drying should be the highest
quality obtainable - both fresh and fully ripe. Wilted or inferior pro-
duce will not make a satisfactory dried product. Immature produce
lacks flavor and color that won’t be enhanced by drying. Over-ripe
produce may be tough and fibrous or soft and mushy.
Prepare produce while fresh and begin drying at once. Wash or
clean all fresh food thoroughly to remove any dirt or chemicals. Sort
and discard food with decay, bruises, or mold which may affect an
entire batch.
It is advisable to peel, pit or core some fruits and vegetables.
Smaller pieces tend to dry faster and more evenly.
quality obtainable - both fresh and fully ripe. Wilted or inferior pro-
duce will not make a satisfactory dried product. Immature produce
lacks flavor and color that won’t be enhanced by drying. Over-ripe
produce may be tough and fibrous or soft and mushy.
Prepare produce while fresh and begin drying at once. Wash or
clean all fresh food thoroughly to remove any dirt or chemicals. Sort
and discard food with decay, bruises, or mold which may affect an
entire batch.
It is advisable to peel, pit or core some fruits and vegetables.
Smaller pieces tend to dry faster and more evenly.