Instruction/ maintenance manual of the product Food Saver Ronco
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Food Dehydr ator USER GUIDE & RECIPES FoR all MoDElS Dry fruits & vegetables, beef jerky , potpourri and more! Convection-Only Model.
1 T ABLE OF CONTENTS Food Dehydration History and Background ........................................... 2 Principles of Dehydration ....................................................................... 3 Procedur e .................................
2 FOOD DEHYDRA TION A History and Background Y our Food Dehydrator brings a new dimension to ancient food preservation pr ocesses. It allows you to enjoy a simpler and more rapid drying process in the convenience of you own home.
3 PRINCIPLES OF DEHYDRA TION There ar e 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 .
4 PRETREA TING Enzymes in fruit and vegetables are r esponsible for color and flavor changes during ripening. These changes will continue during drying and storage unless the produce is pr etreated to slow down enzyme activity . Blanch ing can b e used in the pr etreat ment of v egetables.
5 Before drying pr etreated food, remove any excess moistur e by plac- ing the food on paper towels or clean cloths. T rays should be loaded with a thin layer of food as directed. If needed, clean cheesecloth can be spread on the trays to pr event food pieces from sticking or falling through.
6 RECONSTITUTING FOODS Not all dehydrated foods need to be reconstituted. Some fruits ar e preferable in their dried form. Most vegetables taste better when reconstituted. T o reconstitute vegetables for cooking, mer ely wash product in clean water , then place in an amount of cold, unsalted water and cover .
7 REMEMBER Always use fresh, quality food and wash everything before starting to dehydrate 1. Best r esults 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 entir e lot. 2.
8 MOST IMPORT ANT T rays nearest the bottom ar e exposed to the hottest, driest air and food on them will dry more rapidly . So it is important to rotate the location of the trays during dehydration. Simply move trays as shown in the following diagrams.
9 DR YING T ABLE FOR FRUITS & VEGET ABLES The times given are appr oximate. Y our drying times will vary with room temperatur e, humidity , moistur e content of the food, how thinly the food is sliced, how many trays you are using, and personal prefer ence.
10 Fruit Preparation Dryness T est 5-7 T ray No Fan Brussels Cut sprouts from stalks, cut in half Sprouts length wise through stem. Broccoli T rim and cut as usual. Steam until tender - 3 to 5 minutes. Cabbage T rim. Slice into strips 1/8” thick. Carrots Select young tender roots.
11 Fruit Preparation Dryness T est 5-7 T ray No Fan Mushrooms Select mushrooms with cap curling under -these are young and tender . Wipe off with damp paper towels or brush gently to remove dirt. Nectarines No need to peel. Halve and remove pit. Cut in 1/4” slices and arrange on tray .
12 Fruit Preparation Dryness T est 5-7 T ray No Fan Plums Cut in half and remove pits. Prunes Same as plums, but soak in boil- ing water for two minutes first. Pumpkin Bake or steam small pieces until & Hubbard tender . Cut into strips 1 to 3 Squash inches wide, peel and remove pulp.
13 FRUIT RECIPES Glazed Banana Cinnamon Chips Slice Bananas into lemon juice or ascorbic acid. Drain on paper towel. Arrange on tray . Sprinkle with a mixture of sugar and cinna- mon. Dry to shiny crispness. Honey Glazed Banana Chips Slice bananas and dip into a glaze of 1/4 cup honey thinned with 1/4 cup water .
14 Spiced Peach Pie Soak 1 1⁄2 cups dried peaches in the refrigerator overnight. Then stew until soft (about 45 minutes). Chop peaches. Add a mixture of: 1 1⁄2 tablespoon cinnamon 2 tablespoons flour 1⁄2 cup white or brown sugar 4 tablespoons melted butter 2 tablespoons water 1⁄8 teaspoon salt Add mixture to peaches and stir lightly .
15 VEGET ABLE RECIPES V egetable Soup 2 cups dried beef, diced (optional) 8 cups water 1⁄2 cup diced dried onions Salt & Pepper to taste 1⁄2 cup diced dried carrots 1⁄4 teaspoon sage 2 ta bl.
16 TRAIL TREA TS Quick Ener gy Snacks 4 cups rolled oats 1 cup chopped dates or apricots 1 cup brown sugar 1⁄2 cup raisins 1 cup dry roasted nuts 1 1⁄2 cups coconut flakes Mix all ingredients together thor oughly . Spr ead onto tray . Dry until crisp.
17 JERKY RECIPES FOR MEA T AND FISH Normally raw meat is used for jerky . However , cooked meat as well as raw meat may be dehydrated for later reconstitution. Cut meat to size for recipes befor e dehydration. Y ou’ll find that meat is much easier to work with when it’ s cut to size before it is dehydrated and becomes crispy .
18 FOOD DEHYDRA TOR CLA Y For Arts, Crafts & School Projects • Hobbies Gifts • Holiday Ornaments • Decorations Rainy Day Fun Wr eaths Napkin Rings Photo Frames Christmas T rim Ornaments Fun .
19 Food Dehydrator Clay 2 cups flour 1 cup salt 1 cup water Mix flour and salt together , then add water . Blend mixture by hand. Knead by hand 2 or 3 minutes into a pliable, moist ball. Roll dough on a well-floured surface, adding flour to the top of the dough so it will not stick.
20 Herbs Most herbs dry overnight. Y ou will have about one pound of dry herbs for every eight pounds of fresh herbs. Dried herbs r etain their flavor best if they are crushed just befor e using. Home dehydra- tion saves a lot of money . Dry chives, oregano, basil, dill, rosemary , thyme, parsley , mint, peppers and almost any herb you can find.
21 Fruit Roll Ups or Fruit Leather Select fruits such as peaches, strawberries, bananas, apples, etc. Puree with a kitchen blender or food pr ocessor and add a little fruit juice.
22 IMPORT ANT NOTICE Y our Food dehydrator has a vent on its top and may have another vent on the bottom depending on the model. Do not operate with top or bottom vent blocked or closed at any time as this will inter - fere with pr oper air flow . Do not use oil sprays on the trays.
Copyright © 2009 by Ronco Acquisition Corporation. All Rights Reserved. Ron Popeil name and likeness used with permission. U.S. and foreign patents pending. Printed in China. 1 1.09 Ronco Acquisition Corporation P .O . Box 1000 Peck Slip Station New Y ork, NY 10272-1000 (800) 486-1806 www .
An important point after buying a device Ronco Food Saver (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Ronco Food Saver yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Ronco Food Saver - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Ronco Food Saver you will learn all the available features of the product, as well as information on its operation. The information that you get Ronco Food Saver will certainly help you make a decision on the purchase.
If you already are a holder of Ronco Food Saver, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Ronco Food Saver.
However, one of the most important roles played by the user manual is to help in solving problems with Ronco Food Saver. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Ronco Food Saver along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
