Weston 4-Tray Food Dehydrator

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. READ ALL INSTRUCTIONS BEFORE USING THE APPLIANCE.
2. To protect against risk of electrical shock, do not submerge or use this appliance near water or other liquid.
3. Unplug this appliance from the electrical outlet when not in use or before putting on or taking off parts and before cleaning.
4. Close adult supervision is necessary when any appliance is used near children. This appliance is NOT to be used by children.
5. NEVER use any accessories or parts from other manufacturers. Doing so will VOID YOUR WARRANTY and may cause fire, electrical shock or injury.
6. DO NOT operate any appliance with a damaged cord, plug or after the appliance malfunctions, or is dropped or damaged in any manner. Return appliance to the nearest authorized service facility for repair or adjustment.
7. Keep these instructions for use for future reference.
8. Check if the voltage indicated on the appliance corresponds to the local voltage before you connect the appliance.
9. Thoroughly clean the parts that will come into contact with food before you use the appliance for the first time.
10. DO NOT use outdoors.
11. DO NOT let cord hang over edge of table or counter.
12. DO NOT let cord come in contact with a hot surface. DO NOT use on an oven or stove.
13. DO NOT operate the appliance for more than 24 hours at one time. After 24 hours of continuous use, turn the appliance OFF and disconnect from the power source. Allow the appliance to cool for 2 hours before resuming use.
14. NEVER let the appliance run unattended.
15. DO NOT attempt to grind bones or other hard items.
16. DO NOT operate the appliance for more than 15 minutes at one time. After 15 minutes of continuous use, allow a few minutes for the appliance to rest before next use.
17. This appliance has a polarized plug (one blade of the plug is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. DO NOT modify the plug in any way.
18. CAUTION: In order to avoid a hazardous situation, this appliance must never be connected to a timer switch.

SAVE THESE INSTRUCTIONS! Refer to them often and use them to instruct others.

OPERATING INSTRUCTIONS

IT IS IMPORTANT TO READ & UNDERSTAND all of the instructions and safeguards prior to using the Dehydrator.

1. Operate the Dehydrator on a clean, dry surface.
2. Plug the Dehydrator into a standard 120 Volt, 60 Hz wall outlet.
3. Position the Dehydrator at least 12" (30.5 cm) from any wall during operation to allow for proper air circulation. WARNING! DO NOT block the air vents at the bottom of the Dehydrator.
4. Turn the Dehydrator to the ON position. When on, the light should illuminate the Power Switch.
5. Load the Trays with the items to be dried. Lay foods flat on the Trays. Position the pieces so that they do not touch each other. Do not overlap or allow the product to touch. Allow ample space between the products for proper air circulation. Do not place items to be dried on the Base, there will be no circulation of air on this Base.
6. Stack the loaded Trays onto the Base. Place the Lid onto the top Tray (Figure 3).
7. Remove any excess water from the food (this can be done by patting the food with a paper towel or napkin). Excess moisture may cause the Dehydrator temperature to drop.
8. Water droplets may form on the surface of some products while dehydrating. Periodically blot the product with a clean paper towel.

NOTE: Drying times may vary based on many circumstances including but not limited to: the relative humidity of the room, the temperature of the food at the beginning of the drying process, the amount of food in the Dehydrator, the leanness of the meat, etc.

9. After one hour of dehydrating, use a spatula and flip the food. Flip the food often until it is no longer sticky.
10. Check dryness after a few hours, then check every two hours until dehydrated. Open or cut down the middle if a few samples to check internal dryness. If the food is still moist, dehydrate longer. Carefully remove the food from the Trays when drying is complete.
11. When finished drying, turn the Dehydrator OFF and unplug from the power source. Allow the Trays and the Base to cool before cleaning.

IMPORTANT NOTE: DO NOT run the Dehydrator for more than 24 hours at a time. After 24 hours, turn the Dehydrator OFF and unplug from the power source. Allow the Trays and the Base to cool for at least 2 hours before resuming operation.

SUGGESTIONS

• Use the best quality foods. Seasonal fruits and vegetables are more nutritious and have more flavor. Do not use food that is bruised or blemished. Spoiled fruits and vegetables may affect others.
• Use the best quality meat. Meat, fish, and poultry should be lean and fresh. Remove as much fat as possible before dehydrating.
• Place items to be dried on the trays. Lay items flat on the trays. Position pieces so they do not touch each other. Do not overlap or allow product to touch. Allow ample space between products for good air circulation.
• Check the process after a few hours, then every two hours until products are dehydrated. Open or cut some products in the center to determine the internal dehydration level. If products are still moist, continue dehydrating.
• Remember that products will shrink by 1/4 to 1/2 of their original size and weight during dehydration, so pieces should not be too small. One pound of raw meat will yield approximately 0.2 kg (1/3 lb) of jerky.
• Do not place items to be dried on the Base, where air does not circulate. Regularly clean the Base during dehydration to facilitate overall cleaning afterwards.

PRE-TREATMENT OF FOODS

As with most types of cooking, proper preparation is essential for successful results. Adhering to a few basic guidelines will generally increase the quality of your dried foods and decrease the amount of time necessary to dry them. Pre-treated foods often taste better and have a better appearance than non-treated foods. There are several methods to pre-treat food to prevent oxidation, which will darken apples, pears, peaches and bananas while drying.

• Remove any pits, skin, cores or bones.
• Shred, slice or dice the food uniformly. Slices should be between 1/8-1/4" (0.3-0.6 cm) thick. Meats should be cut not more than 3/4" (1.9 cm) thick.
• IMPORTANT: Before placing the meat in a Dehydrator, it is HIGHLY RECOMMENDED to heat the meat to 160°F (71°C), poultry to 165°F (74°C), as measured with a food thermometer in an oven BEFORE starting the dehydration process. This step assures that any bacteria present will be destroyed by wet heat. After heating to 160°F (71°C), poultry to 165°F (74°C), maintain a constant dehydrator temperature of 130-140°F (55-60°C) during the drying process. The minimum recommended temperature for drying meats is 145°F (63°C). Temperatures below 145°F (63°C) are NOT recommended.
• Steam or bake the fish at 200'F (93'C) until flaky before dehydrating.
• Drying into jerky requires a lot of attention. It must be cleaned and de-boned properly and rinsed thoroughly to ensure that all the blood is washed away.
• Soak cut fruit in either lemon or pineapple juice for a few minutes before placing out on the Trays.
• Use an ascorbic acid mix which can be purchased in most health food stores or pharmacies. It may come in either powder or tablet form. Dissolve approximately 2-3 tablespoons into 1 quart (1 liter) of water. Soak the fruit slices into the solution for 2-3 minutes, then place on the Trays.
• Fruits with a wax coating (figs, peaches, grapes, blueberries, prunes, etc.) should be dipped in boiling water to remove the wax. This allows moisture to escape easily when dehydrating.
• Blanching can pre-treat food for dehydrating. Blanching does not destroy helpful enzymes and helps retain nutrients. There are two ways to blanch food:

1. WATER BLANCHING: Use a large pan; fill it half way with water. Bring water to a boil. Place food directly in a boiling water and cover. Remove after three minutes. Arrange food on the Trays.
2. STEAM BLANCHING: Using steamer pot bring 2-3" (5-7 cm) of water to a boil in bottom section. Place food in steamer basket and steam for 3-5 minutes. Remove steamed food and arrange on Trays.

MAKING JERKY

Use the best quality meats. Meats, fish and poultry should be lean and fresh. Remove as much fat as possible before dehydrating. Using lean meat will help the meat dry faster and aid in cleanup by decreasing the drippings. Ground meat should be 80% to 90% lean. Ground turkey, venison, buffalo and elk are other excellent choices for jerky.

Jerky seasonings are available for all tastes. Whenever making jerky, treat the mixture with cure (sodium nitrate). The cure is used to help prevent botulism during drying at low temperatures. Follow all of the manufacturer's directions on the cure packet.

Keep raw meats and their juices away from other foods. Marinate meats in the refrigerator. Do not leave meats un-refrigerated. Prevent cross-contamination by storing dried jerky away from raw meat. Always wash hands thoroughly with soap and water before and after working with meat products. Use clean equipment and utensils.

Keep meat and poultry refrigerated at 40°F (5°C) or slightly below; use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days. Defrost frozen meat bin the refrigerator, not on the counter.

Special considerations must be made when using venison or other wild game, as it can become heavily contaminated during field dressing. Venison is often held at temperatures that could potentially allow bacteria to grow, such as when it is being transported. Refer to the USDA Meat and Poultry Department for further questions or information on meat and food safety.

IMPORTANT: Before placing the meat in a Dehydrator, it is HIGHLY RECOMMENDED to heat the meat to 160°F (71°C), poultry to 165°F (74°C), as measured with a food thermometer in an oven BEFORE starting the dehydration process. This step assures that any bacteria present will be destroyed by wet heat. After heating to 160°F (71°C), poultry to 165°F (74°C), maintain a constant dehydrator temperature of 145-155°F (63-68°C) during the drying process. Temperatures below 145°F (63°C) are NOT recommended. A thermometer is necessary to monitor the heat inside the Dehydrator.

If using a marinade, shake off excess liquid before placing the meat on the Trays. Evenly space the meat in single layers approximately 1/4" (0.64 cm) apart on the Trays.

You may need to blot fat droplets from the surface of the meat occasionally using a paper towel.

Drying times may vary based on many circumstances including but not limited to: the relative humidity of the room, the temperature of the meat at the beginning of the drying process, the amount of meat in the Dehydrator, the leanness of the meat, etc.

Always allow jerky to cool before taste testing to avoid burns.

CAUTION! It is important to follow the "Food Safety" guidelines outlined in this manual. For the most up to date instruction visit the USDA website.

STORING JERKY

• First wrap jerky in aluminum foil or wax paper, then store in a thick plastic food storage bag, metal, glass or plastic containers. Remove as much air as possible before sealing. Seal tightly.
• Vacuum sealing is ideal for keeping dried foods.
• Jerky should be stored in a cool, dark, dry place between 50-60°F (10-16°C) or lower. Jerky can be stored, if properly dried, at room temperature for 1 or 2 months. To extend shelf life to up to 6 months, store jerky in the freezer.
• Be sure to label and date all packages with contents, ingredients, original weight and date processed.
• Keep a journal to help improve drying techniques.

RE-HYDRATING FOODS

WARNING! DO NOT soak food at room temperature. Soaking at room temperature allows harmful bacteria to grow. Follow the "Food Safety" guidelines outlined in this manual.

• Dehydrated food can be re-hydrated by soaking in cold water for 3-5 minutes or for 2-6 hours in the refrigerator in water. 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 however; it may result in loss of flavor.
• 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.
• Consume dehydrated foods as soon as possible once the storage container is opened. Keep any unused portions in the refrigerator to avoid contamination.

DRYING FLOWERS & CRAFTS

• Flowers should be dry to start with, best of picked after the dew has dried and before the night damp sets in. Dry the flowers as soon as possible after picking.
• The best condition for drying flowers is a dry, warm, dark, clean and well ventilated area, which makes a dehydrator an ideal setting. Flowers will retain the best color and condition when dried quickly.
• Strip off the leaves or if you prefer to keep the foliage. Discard any brown or damaged leaves.
• Place on the Tray in a single layer, avoiding overlapping.
• Dough art and beads can be dried in the Dehydrator.

CLEANING INSTRUCTIONS

WARNING! Before cleaning, assembling or disassembling the appliance, make sure the appliance is OFF and the PLUG IS REMOVED FROM THE OUTLET/POWER SOURCE!

1. Clean the Trays, Lid and the Base before using the Dehydrator for the first time and after each use.
2. Turn the Power Switch to the OFF position. Disconnect the Power Cord from the electrical outlet.
3. Allow the Dehydrator to completely cool before cleaning.
4. Remove the Lid and the Trays from the Base.
5. Wipe the Base clean, inside and out, with damp sponge or soft cloth. Be careful not to splash water into the Diffuser while cleaning. Water could damage the heating element and the increases the risk of electric shock. DO NOT immerse the Dehydrator in water.
6. Clean the Trays with warm, soapy water. Rinse with clear water and dry immediately.

NOTE: No parts on this appliance are dishwasher safe.

OUTLET INSTRUCTIONS

This appliance has a Polarized Plug (one blade of the plug is wider than the other blade). To reduce the risk of electrical shock, this plug must fit fully into the outlet. If the blades do not fit into the outlet, try turning the plug around. If the plug still does not fit into the outlet, contact a qualified electrician. DO NOT attempt to modify the plug in any way.

TRAY DEPTH ADJUSTMENT

• For thinner foods, adjust the Trays to be 1/2" (1.3 cm) high. When stacking the Trays, align all the Tabs in a row (Figure 1).
• For thicker foods, adjust the Trays to be 1" (2.5 cm) high. When stacking the Trays, align the Trays so that the Tabs sit on the Shelves (Figure 2).

PROBLEM SOLVING

• PROBLEM: Moisture in the storage container.
• CAUSE: Incomplete Drying. Food is cut unevenly, causing incomplete or uneven drying. Drying foods left at room temperature too long after cooling, allows moisture to re-enter the foods.
• PREVENTION: Test several pieces of food for dryness before removing it from the Dehydrator. Cut foods evenly. Cool quickly and package immediately in an air-tight container.
• PROBLEM: Mold is on the dehydrated food.
• CAUSE: Incomplete Drying. The food was not checked for moisture content within a week. The storage container is not air-tight. The storage temperature is too warm. Case hardening may have occurred, meaning the food was dried at too high of a temperature and the food was only dry on the outside, not the inside.
• PREVENTION: Test several pieces of food for dryness before removing it from the Dehydrator.
• PROBLEM: Brown spots on vegetables.
• CAUSE: Food is over-dry.
• PREVENTION: Check foods often for dryness. Remove when dry.
• PROBLEM: Food sticking to Trays.
• CAUSE: Food is not being turned over during the dehydration process.
• PREVENTION: After one hour of dehydrating, use a spatula and flip the food. Flip the food often until it is no longer sticky.

RECIPES

HAWAIIAN JERKY MARINADE

• 1 Tbsp brown sugar
• 1 tsp salt
• 1 crushed garlic clove
• 1 tsp ground ginger
• 1/4 tsp pepper
• 1/4 cup soy sauce
• 1 lb lean meat, sliced into 1/8-1/4" (0.3-0.6 cm) thin strips
• Follow Marinading Instructions below

CAJUN MARINADE

• 1 cup tomato juice
• 1 1/2 tsp dried thyme
• 1 tsp white pepper
• 1/2 tsp garlic powder
• 1 1/2 tsp dried basil
• 2 tsp cayenne pepper
• 1 lb lean meat, sliced into 1/8-1/4" (0.3-0.6 cm) thin strips
• Follow Marinading Instructions below

HOT JERKY MARINADE

• 1-3 cup teriyaki
• 1 tsp ground horseradish
• 1/2 tsp chili powder
• 1/4 tsp Tabasco Sauce
• 2 tsp brown sugar
• 1 tsp salt
• 1 Tbsp olive oil
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• 1 Tbsp minced garlic
• 2 Tbsp seeded & finely chopped Jalapeño peppers
• 1 lb lean meat, sliced into 1/8-1/4" (0.3-0.6 cm) thin strips
• Follow Marinading Instructions below

BURGUNDY MARINADE

• 2 cups burgundy wine
• 1/2 cup soy sauce
• 3 Tbsp molasses syrup
• 1 Tbsp ground black pepper
• 1 lb lean meat, sliced into 1/8-1/4" (0.3-0.6 cm) thin strips
• Follow Marinading Instructions below

MARINADING INSTRUCTIONS

• Combine all ingredients, except for the meat in a glass bowl, mix well
• Place a layer of meat into a glass baking dish
• Spoon the sauce mixture over the layer of meat
• Continue to layer the meat and sauce until the meat is about 3-4 layers deep
• Cover lightly and place the dish in the refrigerator overnight
• Stir occasionally to keep the meat coated with marinade
• Remove the meat from the marinade, removing excess marinade
• Lay the meat evenly onto the Trays, leaving 1/4" (0.6 cm) space between each strip
• Follow the "MAKING JERKY" instructions in this manual

ADDITIONAL PRODUCTS

These products and many more products can be ordered by visiting WestonProducts.com or by calling Weston Products LLC Toll Free at 1-800-814-4895 Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131

COMPONENT LIST

WARRANTY INFORMATION

SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!

Weston Products LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in accordance with the printed instruction accompanying it, then for a period of 1 year from the date of purchase, the product shall be free from defects in material and workmanship.

The Warranty Card, along with a copy of the original receipt, must be received by Weston Products LLC within 30 days from purchase date for the warranty to apply. Failure to send the completely filled out Warranty Card, along with a copy of the original receipt, will void the warranty.

The product must be delivered to or shipped freight prepaid to Weston Products LLC for warranty services, in either its original packaging or similar packaging affording an equal degree of protection. Damage due to shipping is not the responsibility of the company. Weston Products LLC charges a $35.00 per hour bench charge. NOTE: No repairs will be started without the authorization of the customer. The return shipping cost to the customer will be added to the repair invoice.

Prior to returning the product for Warranty Repair, the product must be thoroughly cleaned and free from any food particles or other debris. Failure of the purchaser to comply with this standard will result in the unit being returned without repair. In some cases, a $50 cleaning surcharge may apply.

Weston Products LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment of the company, it has been proven to be defective as to seller's labor and material, within the warranty period.

New or rebuilt replacements for factory defective parts will be supplied for one (1) year from the date of purchase. Replacement parts are warranted for the remainder of the original warranty period.

For non-warranty repairs, contact Weston Products LLC's Customer Service at 1-800-814-4895 M-F 8am-5pm EST (outside of the United States 440-638-3131) to obtain a Return Merchandise Authorization Number (RMA Number). Weston Products LLC will refuse all returns that do not contain this number. DO NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM WESTON PRODUCTS LLC.

LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is designed. The product must not have been previously altered, repaired, or serviced by anyone else other than Weston Products LLC. If applicable, the serial number must not have been altered or removed. The product must not have been subjected to accident in transit or while in the customer's possession, misused, abused, or operated contrary to the instructions contained in the instruction manual. This includes failure caused by neglect of reasonable and necessary maintenance, improper line voltage and acts of nature. This warranty is not transferable and applies only to U.S. and Canadian sales.

Except to the extent prohibited by applicable law, no other warranties whether expressed or implied, including warranty merchantability and fitness for a particular purpose, shall apply to this product. Under no circumstances shall Weston Products LLC be liable for consequential damages sustained in connection with said product and Weston Products LLC neither assumes nor authorizes any representative or other person to assume for it any obligation or liability other than such as is expressly set forth herein. Any applicable implied warranties are also limited to the one (1) year period of the limited warranty.

This warranty covers only the product and its specific parts, not the food or other products processed in it.

CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:

Weston Products LLC / WARRANTY
20365 Progress Drive, Strongsville, OH 44149 U.S.A.

WESTON WARRANTY CARD

SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:

WESTON PRODUCTS LLC / WARRANTY, 20365 PROGRESS DRIVE, STRONGSVILLE, OH 44149 U.S.A.

Customer Name:

Address:

City/State/Zip/Country:

Telephone Number:

E-Mail Address:

Original Date of Purchase:

Product Model #:

Serial # (if applicable):

I have read the warranty information. Initial here: