gourma GFD1750, Manual

18

FOOD SELECTION & PREP

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FOOD SELECTION & PREP

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TION

Pre-Treatment for Fruit  

Preparation for drying can include dipping fruit into their own juices, such as lemons, 
limes and other citrus fruit. 

Sodium Bisulfite (food grade) can also be used. Use a ratio of 1 teaspoon to one quart 
of water. Dipping fruit into the water mixture preserves color and nutrients. 

Steaming can also be used to set color in fruit. Steam only a few minutes over a gentle 
heat. Remove and cool completely. Dry with a paper towel and place in the dehydrator.
 

Drying Vegetables – Hints & Tips

As with fruit, the critical component of drying vegetables is to start with the most 
fresh, crisp vegetables at the peak of ripeness. 

•  Unripe vegetables often have an extremely bitter, acidic flavor. Avoid any that are 

under-ripe or over-ripe for best flavor results.  

• Wash and dry vegetables just before drying to remove any debris or dirt. 

•  Do not use vegetables that have blemishes, evidence of bug infestation or worms, or 

discoloration. 

• Cut off parts of vegetables that appear to be bruised or damaged in transit.  

• Discard seeds, stems, rinds and other inedible parts of the vegetable.

•  Peel vegetables; almost all vegetables should be peeled or cut before drying.  Rinds 

or peels lend a bitter or unappetizing taste or texture.

 
• Slice or cut vegetables as desired (see notes following).

Cutting & Slicing Vegetables – Hints & Tips

Create uniform pieces for drying; slice or quarter vegetables as needed. Pieces should 
be no larger than 1½ -2 inches in diameter.  Cut thin slices of dense vegetables, such 
as potatoes and beets. Trim ends and leave some vegetables whole, such as asparagus 
and green beans.

Pre-treatment of vegetables is usually recommended and is best accomplished by 
blanching over boiling water for 2 to 3 minutes, just long enough to set the color and 
remove acidic flavors. After blanching, arrange on the Drying Trays.

Drying Meat – Hints & Tips

•  Meat must be sliced very thinly to be dried. Partially freeze meat for up to 1 hour. 

Remove and slice thinly across the grain. Place on the Jerky & Sausage Specialty Tray 
right away.

•  Use the Jerky & Sausage Specialty Tray when drying meat. Drape jerky strips or hang 

sausage strings over the Tray to dry.

•  Seafood fillets should also be thinly sliced. If needed, partially freeze the fish first, thin 

thinly sliced with a sharp knife. Remove any bones, even small ones, for best results.

•  Create a great low fat Teriyaki Chicken Jerky by thinly slicing chicken breasts and 

marinating in Teriyaki sauce for 1 hour prior to drying. Arrange on the Jerky & 
Sausage Specialty Tray right away.  When done, add crushed red pepper, chili powder 
or other spices to kick up the flavor. 

Drying Nuts – Hints & Tips

•  To reduce enzymes, first soak raw nuts in plenty of water for 24 hours before drying 

(cashews for 6 hours). The nuts will expand in size – allow plenty of room in the jar or 
bowl. Drain the nuts and dry until crispy, about 10 hours. Store in air-tight containers.

Drying Herbs & Edible Flowers – Hints & Tips

•  Rinse thoroughly in cold water and gently dry. Remove any dead or discolored leaves. 

Spread on Drying Trays and dry for up to 8 hours. Remove and cool. Break or crush 
the herbs and store in a dark, cool place in a self-sealing container. Flowers can be 
dried in much the same way and used as garnishes or for flavoring.

CAUTION: Be confident that the flowers and herbs selected for drying are edible and 
pose no danger or threat if consumed. If in doubt, throw away the herbs or flowers.