750201W - Food Dehydrator Weston - Free user manual and instructions

USER MANUAL 750201W Weston

Before using the Dehydrator, check that all parts are operating properly and perform the intended functions. Check for alignment of moving parts, binding of moving parts, mounting and any other conditions that may affect the operation. DO NOT use if power cord is damaged or frayed. DO NOT use this appliance after malfunctions or if the appliance is dropped or damaged in any manner.

2. Reduce risk of unintentional starting.

Make sure the Power Switch is in the “OFF” position before connecting the Dehydrator to the power source.

3. Avoid contact with moving parts.

4. ALWAYS DISCONNECT the

Dehydrator from the power source before servicing, changing accessories or cleaning the unit. Unplug the Dehydrator when not in use.

UNATTENDED. This appliance is NOT a toy. Close supervision is necessary when any appliance is used by or near children.

6. The Manufacturer declines any

responsibility in the case of improper use of the Dehydrator. Improper use of the Dehydrator voids the warranty.

7. Electrical repair must be done by

an authorized dealer. Use only factory original parts and accessories to avoid injury and retain the warranty. Modication of the Dehydrator voids the warranty.

8. DO NOT pull the Power Cord to

unplug. Use care when using extension cords.

9. Be sure the Dehydrator is stable

during use. All four feet should be secure on a level surface. The Dehydrator should not move during operation.

10. DO NOT operate the Dehydrator

outdoors or near any ammable or combustible materials.

11. DO NOT block the air vents at

the rear of the Dehydrator. Keep the Dehydrator at least 6” (15 cm) away from any wall to allow for proper air circulation.

12. DO NOT operate the Dehydrator on

ammable surfaces such as carpeting.

13. To prevent electric shock, DO NOT

IMMERSE IN WATER OR LIQUID. Serious injury and electric shock could result. DO NOT use this machine with wet hands or bare feet. DO NOT operate near running water.

14. NEVER open or remove the back

panel of the Dehydrator.

15. Disconnect from power source before

cleaning the components of this machine. READ ALL DIRECTIONS on how to clean this Dehydrator before attempting to clean it.

16. After cleaning, make sure Dehydrator

is completely dry before reconnecting to the power source – if not; ELECTRIC SHOCK may result.

17. DO NOT operate the Dehydrator on

a hot stove-top, gas burners or inside an oven. DO NOT allow the Power Cord to drape over the Dehydrator, hot surfaces or over the edge of the work surface.

18. BEWARE! Some surfaces may

become very hot during use! Serious injury may result! DO NOT move the Dehydrator while in use. DO NOT move the Dehydrator while hot. Allow the appliance to cool before handling. Use Handles. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

19. DO NOT use while under inuence of

20. Household use only.

SAVE THESE INSTRUCTIONS

ENGLISH INSTRUCTIONSENGLISH INSTRUCTIONS

COMPONENT LIST If any components of this unit are broken, the unit does not operate properly or you need a replacement instruction manual, visit us on the web at WestonProducts.com Or call Weston Products LLC Toll Free at 1-800-814-4895Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 001-440-638-3131

Power CordENGLISH INSTRUCTIONS

WARNING! Before cleaning or servicing the Dehydrator, make sure it is unplugged and the Power Switch is set to the “OFF” position. CLEANING INSTRUCTIONS Clean the Trays and inside of the Cabinet before using the Dehydrator for the rst time and after each use.1. Set the Power Switch to the “OFF” position. Disconnect the electrical cord from the outlet.2. Allow the Dehydrator to completely cool before cleaning.3. Remove the Trays from the Dehydrator Cabinet.4. Wipe the Dehydrator Cabinet clean (inside and out) with a damp sponge or soft washcloth. Be careful not to splash water onto the Heating Element (located behind the Screening and the Fan in the back of the Cabinet) while cleaning the inside of the Cabinet. Water could damage the Heating Element and increases the risk of electric shock. DO NOT immerse the Dehydrator in water. 5. Clean the Dehydrator Trays with warm, soapy water. Rinse with clear water and dry immediately. GROUNDING This appliance must be grounded while in use to protect the operator from electrical shock. The appliance is equipped with a 3-conductor cord and a 3-prong grounding type plug to t the proper grounding-type receptacle. The appliance has a plug that looks like Figure A. An adapter, Figure B, should be used for connecting Figure A plugs to two-prong receptacles. The grounding tab which extends from the adapter must be connected to a permanent ground such as a properly grounded outlet box as shown in Figure C using a metal screw. EXTENSION CORDS Use only 3-wire extension cords which have 3-prong grounding-type plugs and a 3-pole cord connector that accepts the plug from the appliance. Use only extension cords having an electrical rating not less than the rating of the appliance. Do not use damaged extension cords. Examine extension cord before using and replace if damaged. Do not abuse extension cord and do not yank on any cord to disconnect. Keep cord away from heat and sharp edges. FIGURE A FIGURE B FIGURE C CircuitGroundingConductorGroundingProngMetalGroundingScrewCover of Grounded Outlet BoxGroundingMeansAA2220 GROUNDING INSTRUCTIONS7 ENGLISH INSTRUCTIONS CLEANING 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 and level surface.

2. Plug the Dehydrator into a standard 120 Volt, 60 Hz wall outlet.

3. Position the Dehydrator at least 6” (15 cm) from any wall during operation to

allow for proper air circulation. WARNING! DO NOT block the air vents at the rear of the Dehydrator.

4. Adjust thermostat to setting desired.

5. Turn the Dehydrator “On” (-). When “On”, the light should illuminate the

6. Preheat the Dehydrator for 5-10 minutes before loading food onto the

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. Load the Dehydrator Trays with the items to be dried. 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 product for proper air circulation. NOTE: Water droplets may form on the surface of some products while dehydrating. These can be removed by blotting the product with a clean towel or paper towel. NOTE: Drying times may vary depending on several factors including relative humidity, air temperature and product thickness, temperature and fat content. NOTE: Tray rotation may be necessary. OPERATING INSTRUCTIONS CHOOSING FOODS

• Use the best quality foods. Fruits and vegetables in peak season have more nutrients and more avor. Meat, sh and poultry should be lean and fresh.

• Do not use food with bruises or blemishes. Bad fruits and vegetables may spoil the entire batch.

• Always use lean meat. Remove as much fat as possible before dehydrating. NOTE: Use a paper towel under meat when dehydrating to absorb fat.ENGLISH INSTRUCTIONS

As with most types of cooking, proper preparation is essential for successful results. Adhering to a few basic guidelines will greatly 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 or cores.

• Shred, slice or dice the food uniformly. Slices should be between 1/4” (0.6 cm) and 3/4” (1.9 cm) thick. Meats should be cut no more than 3/16” (0.5 cm) thick.

• Steam or roast meat to 160˚F (71

C) and poultry to 165˚F (74

C) as measured with a food thermometer before dehydrating.

• The temperature of the Dehydrator must be maintained at 130-140˚F (55-

C) throughout the drying process.

• Drying sh 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. Steam or bake the sh at 200˚F (93

C) until aky before dehydrating.

• Soak cut fruit in either lemon or pineapple juice for a few minutes before placing out on the Dehydrating 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 Dehydrating Trays.

• Fruits with a wax coating (gs, 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: (Water Blanching will leave a cooked

avor)Use a large pan; ll it half way with water. Bring water to a boil. Place food directly into boiling water and cover. Remove after three minutes. Arrange food on the Dehydrating 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 Dehydrating Trays.

PRE-TREATMENT OF FOODS

• Do not overlap foods. Lay foods at on the Dehydrating Trays.

• Check dryness after 6 hours, then check every 2 hours until crisp, pliable or leathery depending on the product.

• Check foods to make sure they are completely dry before removing. Open or cut down the middle of a few samples to check internal dryness. If the food is still moist, dehydrate longer.

• Label each container with the food name, date of drying and the original weight. Keep a journal to help improve drying techniques.

• Proper storage is essential to maintain quality food. Package the food when cool. Foods can be kept longer if stored in a cool, dark, dry place. The ideal storage temperature is 60

• Place dried foods in plastic freezer bags before storing in metal or glass containers. Remove as much air as possible before sealing.

• Vacuum sealing is ideal for keeping dried foods.

• Remember, foods will shrink approximately 1/4 to 1/2 their original size and weight during the dehydration process, so pieces should not be cut too small. One pound of raw meat will yield approximately 1/3 lb. (0.2 kg) to 1/2 lb. (0.2 kg) of jerky.

• Use the Drying Guide on the Control Panel as a reference for proper temperature settings. If the heat is set too high, food may harden and dry on the outside...yet be moist on the inside. If the temperature is too low, the drying time will increase. TIPS While it is not necessary to reconstitute your dried foods, you can do so with ease. Vegetables can be used as a side dish or in recipes very effectively after being reconstituted in the following way.

• Dehydrated food can be re-hydrated by soaking in cold water for 3-5 minutes. 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 avor.

• Dehydrated fruits and vegetables can be soaked in cold water for 2-6 hours in the refrigerator. WARNING! Soaking at room temperature allows harmful bacteria to grow.

• Do not add seasoning. Adding salt or sugar during re-hydration may change the avor 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. RE-HYDRATINGENGLISH INSTRUCTIONS

MAKING JERKY Your meat should be as lean as possible. Using lean meat will help the meat dry faster and aid in cleanup by decreasing fat 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, or you can get creative and make your own. Whenever you make jerky, you should cure the mixture with cure (sodium nitrite). The cure is used to help prevent botulism during drying at low temperatures. Follow 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 in the refrigerator, not on the kitchen counter. Special considerations must be made when using venison or other wild game, since it can become heavily contaminated during eld 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. When using a Dehydrator, check the temperature of the Dehydrator with a dial thermometer before drying jerky. The minimum recommended temperature or drying meats is 145°F (63

C) are not recommended. IMPORTANT: Before you place the meat in a dehydrator, it is highly recommended to heat the meat to 160°F (71

BEFORE the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. After heating to 160°F (71

C), maintaining a constant dehydrator temperature of 130-140°F (55-60

C) during the drying process is important because: 1.) the process must be fast enough to dry food before it spoils; and 2.) it must remove enough water so that microorganisms are unable to grow. If you are using a marinade, shake off excess liquid before placing the meat in evenly spaced single layers approximately 1/4” (0.64 cm) apart on the Dehydrator racks. Dry meat at 145-150°F (63-66

C) for 4-7 hours. 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 beginning of drying process, the amount of meat in the dehydrator, leanness of meat, etc. Always allow jerky to cool before taste testing. 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.ENGLISH INSTRUCTIONS

There are basic rules to follow when handling food.They are COOK, SEPARATE, CLEAN, and CHILL. COOK It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present. The safety of hamburgers and other foods made with ground meat has been receiving a lot of attention lately, and with good reason. When meat is ground, the bacteria present on the surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least

C), bacteria will not be destroyed and there’s a good chance you will get sick. Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the inside, so they can be served more rare. Still, any beef cut should be cooked to an internal temperature of at least 145

C) and solid cuts of pork should be cooked to 145

C). SEPARATE Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in contact with foods that will be eaten uncooked. This is a major source of food poisoning. Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2 days of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator, not on the counter. When grilling or cooking raw meats or sh, make sure to place the cooked meat on a clean platter. Don’t use the same platter you used to carry the food out to the grill. Wash the utensils used in grilling after the food is turned for the last time on the grill, as well as spatulas and spoons used for stir-frying or turning meat as it cooks. Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary after you have touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a major cause of cross-contamination. CLEAN Wash your hands and work surfaces frequently when you are cooking. Washing with soap and warm water for at least 15 seconds, then dry with a paper towel. CHILL Chilling food is very important. The danger zone where bacteria multiply is between 40

C). Your refrigerator should be set to 40

C) or below; your freezer should be 0

C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang dishes or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature is 90

C) or above. When packing for a picnic, make sure the foods are already chilled when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold when properly packed with ice. Hot cooked foods should be placed in shallow containers and immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool. NOTE: Special considerations must be made when using venison or other wild game, since it can become heavily contaminated during eld 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. FOOD SAFETYWeston Brands 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 Brands LLC within 30 days from purchase date for the warranty to apply. Failure to send the completely lled 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 Brands 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 Brands 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 Brands 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 Brands LLC’s Customer Service at 1-800-814-4895 M-F 8am-5pm ET (outside of the United States 001-440-638-3131) to obtain a Return Merchandise Authorization Number (RMA Number). Weston Brands LLC will refuse all returns that do not contain this number. DO NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM WESTON BRANDS 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 Brands 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 tness for a particular purpose, shall apply to this product. Under no circumstances shall Weston Brands LLC be liable for consequential damages sustained in connection with said product and Weston Brands 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 specic parts, not the food or other products processed in it. Weston is not responsible for missing or damaged parts on discounted/clearance, resale or nal sale items where the seller may not be able to guarantee full functionality or completeness of the unit.CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:Weston Brands LLC / WARRANTY20365 Progress Drive, Strongsville, OH 44149 USA 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:

WESTON WARRANTY INFORMATION

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WESTON WARRANTY CARD

• Steam or roast meat to 160˚F (71

C) and poultry to 165˚F (74

C) as measured with a food thermometer before dehydrating.