Cabela’s 54-1647 10-Tray Deluxe Dehydrator User Manual

Cabela’s 54-1647 10-Tray Deluxe Dehydrator

HEAVY-­‐DUTY 6-­‐Tray and DELUXE 10-­Tray DEHYDRATOR

PARTS

CONTROL PANEL FUNCTIONS

• For your convenience, a colorful temperature guide has been affixed to your Cabela’s unit. Following this guide will ensure the use of proper temperatures when drying foods. If the heat is too high, the food may “case harden” which means it will feel dry on the outside; yet inside, it is still moist. If the heat is set too low, drying time is increased.

INSTRUCTION/GETTING TO KNOW YOUR DEHYDRATOR

• Working on a simple premise, the Cabela’s Dehydrator removes water from food by a continuous circulation of thermostatically controlled warm air. A variety of foods, from bright golden kernels of farm-­‐fresh corn to rings of island-­‐sweetened pineapple can be dehydrated. Produce, however, is not the only food commonly preserved in a food Dehydrator. Slices of beef, chicken, fish or even venison can be marinated in a combination of sauces and spices and easily transformed into homemade jerky.

Please read these helpful tips to insure optimal performance of your Dehydrator

1. Be sure to remove all excess moisture from food products by patting dry prior to loading your Dehydrator. This will help to reduce your dehydration time.
2. Proper dehydration requires air circulation throughout the cabinet. One common mistake made in the dehydration process is the overloading of the tray. It is recommended to allow a minimum of 3/4” space between food items to allow proper circulation.
3. Another common mistake that hampers the dehydration process is the items being dehydrated are left too thick. It is recommended that items be sliced to no larger than 3/8” thick pieces.
4. Opening the door allows air and heat to escape which extends the dehydration process. This unit comes with a clear, see through door for monitoring the dehydration progress.
5. If you use an external thermometer your temperature reading may vary from the set temperature. This is normal. This variance could be a result of several factors. Examples of these factors are: ambient temperature (room temperature), coldness of the food items, poor air circulation (overloading of trays). For best performance use this dehydrator in an ambient temperature of 65 degrees or above.
6. When beginning dehydration, set your dehydrator to the higher end of the temperature range provided. Monitor your dehydration progress and lower the temperature accordingly.

INNOVATIVE AIRFLOW DESIGN

• Your Dial Dehydrator features rear-mounted fan and heater that provides 800 watts (6 Tray) or 900 watts (10 Tray) of evenly distributed drying power on every level, which reduces the need for tray rotation.

CARE AND CLEANING

• Pre-­soak trays in warm water with a mild det ergent for several minutes.
• A soft-bristle brush will loosen food particles that resist softening by soaking or cleaning.
• The unit can also be cleaned by using warm damp cloth to remove any dried food residue. Be sure to thoroughly dry before next use or storing.
• Don’t clean any parts with scouring pads, abrasive cleaners, or sharp utensils, to avoid scratches and damage the surface.
  • NOTE: The trays should be hand washed with warm soapy water and rinsed by hand. NOT DISHWASHER SAFE

OPERATING INSTRUCTIONS

• Step 1: Place unit on flat, dry and stable surface. Allow 12” (31cm) clearance on all sides of dehydrator from walls and other electronic devices to allow air intake from the rear and proper ventilation of exhausted air from side panels.
• Step 2: The door is secured with a magnet on the top of the door frame. Place 4 fingers underneath the Cabela’s logo, on the center of door. Place thumb on the control panel and pull firmly. This will release the magnet and prevent damage to door. Slowly let the door down until it rests in a horizontal position.
• Step 3: Slide the trays out towards you.
• Step 4: Prepare foods or crafts and load trays. Do not let items over hang edges and allow 3/4” space between items for best results.
• Step 5: Place the loaded tray, softly, into the dehydrator until it touches the back of the dehydrator screen. Do not jam against screen.
• Step 6: Located on the bottom of yo ur dehydrator you will find a solid tray. This is your drip tray. This collects the drippings. Please keep this tray in whilst dehydrating. None of these parts are dis hwasher safe. HAND WASH ONLY.
  • NOTE: For smaller items such as Herbs or Berries, use Cabela’s Mesh screen tray liners. Item #04306441 (sold separately). For fruit leather or roll-­‐ups use Cabela’s fruit roll-­‐up tray  inserts. (Sold separately) Item# 4556294.
• Step 7: With dry hands, plug power cord into 120V, 60Hz, 15A electrical outlet. Unwind the cord completely before use.
• Step 8: Turn Dial knob to desired temperature. Refer to charts for dehydrating temperatures and drying times included in this manual.
  • WARNING: Be sure to periodically check your dehydrator to ensure that it is working properly.

GENERAL DRYING GUIDELINES

• Certain varieties of produce, the humidity in the air, and even methods of food handling, make a BIG difference in the drying time and quality of the dried product.
• To save nutrients and produce a quality product, it is necessary to work fast when preparing foods to dry before placing them in your dehydrator. Foods need to dry continuously at the recommended temperatures and times. Do not turn off your dehydrator or leave partially dried food on the trays as it may spoil or develop “off” flavors.
• Spread all foods evenly on tray to dry in single layer. DO NOT let slices overlap or overhang edge of trays. Keep at least 3/4” space between food pieces to allow adequate airflow.
• Do not add fresh produce to a partially dried batch. It will slow the rate of drying for both products. It is possible, however, to combine partially dried foods on to fewer tray

LOADING TRAYS

• Lay food pieces evenly on trays
• Try to keep the pieces alike in size per tray fo r even dry time
• DO NOT overlap food pieces, as this will inhibit drying time as each tray is loaded
• Always leave approximately 3/4” space betw een food items especially jerky meat to allow proper airflow

DRYING TIME

• Drying times may vary, depending on the type and amount of food, thickness and consistency of the slices, percentage of water in the food, humidity, ambient temperature (room temperature) of air (foods at 75˚F will dry faster than 50˚F), altitude and the model of your Cabela’s dehydrator.
• Drying times may also vary greatly from one area to another and from day to day, depending on the climatic conditions. Keep records to help you predict drying times for specific foods.

DRYING TEMPERATURE

• Fruits, fruit roll-­‐ups and vegetables should be dried at 130°F to 140°F (55C to 60C). By drying foods in this temperature range you will minimize the loss of heat-­‐sensitive vitamins A and C.
• All foods sweat when they begin to dry, the te mperature may be set higher than 140°F (60C) during the first couple of hours of drying. The actual temperature of the food will remain 15°F to 20°F (6˚C to 8˚C) lower than the air temperature for the first couple of hours.
• Meats and fish should be dried on the highest temperature setting of your dehydrator. These temperatures keep bacteria and other micro-­‐organisms, common to meat and fish, to a minimum during the first stages of drying.

DRYING FRUITS

• Fruits are ideal to dry because they have a nat ural high sugar content. They are high in acid (and consequently less prone to spoilage and micro-­organisms), and taste delicious! Seasonally, fruit can be obtained in bulk from orchards or farms for considerably lower prices than you may find in the supermarket.

PREPARATION

• Wash fruit thoroughly and remove any imperfections.
• Remove skins (if desired), stems and seeds.
• Halve or slice in 1/4″ to 3/8″ circles or slices ( a food processor or slicer will speed the slicing and ensure uniform slices, which will allow fruits to dry at the same rate.)
• Some fruits have a natural protective wax coating such as, figs, grapes, blueberries, cranberries, etc… If you want to dry these fruits whole, dip into boiling water for 1 to 2 minutes (the amount of time needed depends on the thickness and toughness of the skin) to speed dehydration. This makes the skin more porous by removing the natural wax coating and thereby speeds up the drying time. This process is called ‘checking’. Small lines appear on the fruit skin allowing moisture to escape but may be too fine to be visible.
• Many fruits can be dried in halves with the pits removed. If they are dried with the skins on, be sure to place them skin-­‐side down to prevent fruit and pulp from dripping down through the trays.
• Check frequently near the end of the drying process and remove pieces as they become dry.

FRUITS DRY ING GUIDE

• Recommended setting for drying fruits is Medium (135˚F/57˚C)

VEGETABLE DRYING GUIDE

DRYING JERKY

PREPARATION

• With a sharp knife, remove all fat, gristle, membranes and connecting tissue.
• It is easier to slice partially frozen meat for jerk y.
• Cut into strips 1/4″ to 3/8″ thick and 5″ to 6″ long. Cut meat into uniform thickness so it will dry in the same amount of time. Cut strips acro ss the grain to produce jerky that is easier to break apart and chew.
• Cabela’s also offers manual jerky slicers and jer ky slicer attachments for commercial-­‐grade electric grinders. These quickly and easily turn a cut of meat into uniform jerky slices in seconds. (Item #4202098 and #4202115)
• Marinating adds flavor as well as tenderizes. Th e longer the meat marinates, the more flavorful the jerky.
• Marinate by mixing one package of cure, one p ackage of spice/seasoning and 1/4 to 1/2 cup of water per pound of meat.
• Marinate cut meats in store-­‐bought marinade or your own recipe for 8 to 24 hours in the refrigerator before drying.
• If you use your own marinade recipe, be sure t o use a curing spice combination that includes salt, sodium nitrite to prevent bacterial growth during the initial stages of drying.

GROUND MEAT JERKY

JERKY DRYING GUIDE

DRYING HERBS

PREPARATION

• Leaves and stems should be lightly washed un der cold running water to remove any dust or insects. Remove any dead or discolored portions.
• To dry large-­‐leafed herbs, such as basil and sa ge, strip leaves from stem, cut in half across the leaf and place on a mesh screen lined tray. Cutting allows dry air to get inside the stem and will shorten drying time.
• To dry small-­‐leafed herbs, like thyme, place o n a mesh screen lined tray which helps keep dried herbs from falling through the tray. As small herbs dry, they may fly around inside the dehydrator. If this happens, place another mesh screen over drying herbs to keep them in place.
• If flowers are to be used in teas, dry them wh ole. Wash and separate petals, and remove any tough or discolored parts.
• When seedpods have dried, their outer coveri ng may be removed. Rub seeds between palms of your hands while blowing to remove husks.
• Place larger seeds on a mesh-­‐screen sheet. De hydrate until there is no moisture evident. If seeds are to be used for planting, dry at room temperature to maintain germination ability.
• Do not dry herbs with fruits and vegetables.
• Store in glass containers in a cool, dark place to reduce flavor loss. Label clearly before storage because they are difficult to recognize when dry.

HERB DRYING GUIDE

• Drying temperature should not exceed 95°F to 125°F (35°C to 52°C).

REHYDRATING DRIED FOOD

Rehydrate by placing dried foods in a containe r (with enough water to cover food) and soaking for 30 minutes to 2 hours. Boiling water rehydrates foods more quickly than cold water or water at room temperature. Fruits or vegetables may also be rehydrated in liquids other than water, including fruit juices, cider, vegetable juices, etc.

• Refrigerate these foods while they are soakin g to reduce any risk of spoilage.
• Do not add seasonings, especially salt or suga r, during rehydration because they slow the rehydration process.
• Pies or fillings — use 1 additional cup of wate r per 1 cup of fruit – use less, if you desire a thicker consistency

ACCESSORIES AVAILABLE AT CABELA’S

You can dehydrate all types of foods and items with your dehydrator including meats, fruits, vegetables, plants, flowers and herbs. The following is a list of accessories available at Cabela’s that can assist for your Ca bela’s Dehydrator:

• Fruit roll up trays 6-pack Make easy, healthy snacks without extra sugar or additives. (Item #04556294)
• Non-stick mesh screens 6-­‐pack Prevent smaller items like berries, herbs and spices from falling through tray slots during drying process. (Item #04306441)
• 9” Jerky Pistol (Item #04048196) 1 5” Jerky Blaster (Item #04048641)   Make ground meat jerky or flavorful snack sticks.
• Quickly and easily turn a cut of meat into uniform jerky slices in seconds.
• Manual Jerky Slicer (Hand Cranked) (Item #04202098)

Recipes

Brian’s Best Beef Jerky

Ingredients

• 2 pounds flank or beef round steak, cut into thin strips 1/4″ thick
• 1/4 cup soy sauce
• 2 TBLS Worcestershire sauce
• 2 TBLS liquid smoke
• 2 TBLS brown sugar
• 2 tsp salt
• 1 tsp ground black pepper  1 tsp meat tenderizer
• 1 tsp garlic powder
• 1 tsp onion powder

Directions

• Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
• Remove meat from bowl and pay dry to remove any excess moisture.
• Arrange the meat strips on the tray of a dehydrator without overlapping and leaving at least 3/4″ between pieces.
• Dry and store using the chart and guidelines on pg. 14-­16.

Recipes (Cont.)

Wild Bill’s Fish Jerky

• It is important to use the freshest and leanest fish when making fish jerky. Cod is a popular choice. The fish must be de-­‐scaled, deboned, and cut into fillets before marinating.

Marinade

• 4 lbs. fish
• 1 cup boiling water
• 2 TBLS teriyaki sauce
• 3 TBLS Old Bay seasoning
• 1 cup light brown sugar
• 3/4 TBLS liquid smoke

Directions

1. Combine ingredients and mix to dissolve completely.
2. Add enough fish so that all pieces are completely covered. Marinate overnight in the refrigerator for best results.
3. Arrange the meat strips on the tray of a dehydrator without overlapping and leaving at least 3/4″ between pieces.
4. Dry and store using the chart and guidelines on pgs. 14-­‐16.

Oranges to Apples Fruit Roll Ups

Ingredients

• 1 1/2 cups plain applesauce
• 2 tsp dried orange, ground
• 1 small Apple, peeled, cored and chopped
• 2 tsp Vanilla

Directions

1. In a blender, puree all ingredients.
2. Pour onto Fruit Roll up trays inserts sheets (be careful not to over fill).
3. Dry at 135°F for 4 to 8 hours, or until leathery and pliable.
4. Let cool, peel and roll in plastic wrap to store.

Watermelon Candy

Ingredients

• 1 medium-­‐sized watermelon
• sea salt

Directions

• Cut watermelon into wedges and then into 1/4″ thick slices. Sprinkle with sea salt.
• Place the slices on your dehydrator.
• Set your dehydrator to 140°F (60°C) and dry overnight (approx. 10 hours).
• Remove dried watermelon from racks and store in air tight container.
• It is recommended to use nonstick mesh screens (Item# 04306441), so that the dried watermelon slices are easier to remove.

TROUBLESHOOTING GUIDE

QUESTIONS & ANSWERS

Q: Some items on the drying tray seem to dry faster than other items on the same tray, what should I do?

A: Make sure all food items are cut to the same thickness and are evenly spread out on the tray.

Q: My apples and pear have darkened to a brown color, are they safe to eat?

A: Yes. Fruits that have turned a brownish color are safe to eat. Many different fruits will oxidize during the drying process. Oxidation happens when the flesh of the fruit is exposed to air. By pretreating fruits, oxidation is reduced.

Q: My fruit leathers are very thin. How can I make them thicker?

A: Juicy fruits, such as strawberries, can be too runny to produce a thick chewy leather. By simply adding a banana when pureeing, the mixture will become thick and so will the fruit leather. Pour 3/4 to 1 cup of puree on each tray and allow it to spread out. The poured puree should be 1/4” thick at the edges of the tray.

For more manuals by Cabela’s, visit ManualsLibraryy

Cabela’s 54-1647 10-Tray Deluxe Dehydrator-FAQs