L'Equip EXPANDABLE 524 Owner'S Manual Download

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DEHYDRATOR

Fruit Leather

Crunchy Cantaloupe Leather

1 cup diced cantaloupe (about 1/3 small melon)

cup applesauce

2 Tbsp flaked coconut

3 Tbsp slivered almonds

Dash cinnamon

Puree diced cantaloupe. Combine with applesauce, flaked coconut, slivered

almonds and a dash of cinnamon. Pour onto two fruit leather sheets. Place on

two separate dehydrating trays, placing on alternate sides of the dehydrator.

Cherry-Rhubarb Leather

1 can (21 ounces), cherry pie filling

1 cup raw diced rhubarb

Combine cherry pie filling and rhubarb in saucepan. Simmer about 10 minutes

until rhubarb is tender. Cool. Puree mixture. Pour onto fruit leather sheets. Fills

five sheets. Place on separate dehydrating trays, placing on alternate sides of

the dehydrator.

Soups/Sauces

Vegetable Soup

½ cup dried sliced potatoes

¼ cup dried green beans

¼ cup dried sliced carrots

2 Tbsp dried chopped onion

4 cups water

5 dried tomato slices

3 Tbsp dried green peas

1 heaping Tbsp dried Okra, optional

1 Tbsp dried parsley

½ tsp dried thyme

½ tsp salt

¼ tsp pepper

Combine potatoes, green beans, carrots and onion with water in heavy pot.

Bring to a boil. Remove from heat. Cover and let stand 3 hours or overnight.

Simmer 30 minutes. Add remaining vegetables and additional water if needed.

Continue to cook until vegetables are tender, about 30 minutes. Add season-

ings. Simmer 10 minutes longer. Makes 5 cups.

Variations:

Minestrone:

Substitute ½ cup dried kidney beans, navy beans or chickpeas for potatoes.

Increase tomato slices to 10 and add ¼ cup dried sliced zucchini. Add ¼ cup

of shredded cabbage and ½ cup dried spinach. Add ½ tsp dried oregano to

remaining seasonings. Increase final cooking to 20 minutes or until vegetables

are tender. Season to taste with additional salt, pepper and ½ tsp worcester-

shire sauce. Makes about 7 cups.

Beef or Chicken Stew:

Prepare Vegetable Soup as directed, adding 2 cups cubed dried beef or chicken

to vegetables before soaking. Increase dried potatoes to 1½ cups. To thicken,

stir together 2 tbsp flour and ½ cup cold water. Pour into stew, stirring con-

stantly, until thickened. Cover. Simmer 5 minutes. Makes about 7 cups.

Pot Pie: Prepare Beef or Chicken Stew.

Pour into casserole dish. Prepare pastry dough for 8 inch pie. Roll to size of cas-

serole dish. Transfer to dish. Cut slits for steam to escape. Bake in 400°F oven for

30-35 minutes until browned and bubbly in center. Serves 6.

French Onion Soup

1 cup dried onion pieces

1 10 ½ oz can beef consommé

2 Tbsp butter

1 Tbsp flour

½ tsp salt

½ tsp pepper

3 cups water

4 slices toasted bread

4 tsp Parmesan cheese

4 slices mozzarella or provolone cheese

In a large pan soak onions in beef consommé for 30 minutes. Gently cook over

medium heat for a few minutes until onions are soft. Strain onions, reserving

liquid in pan. Melt butter or margarine in a small frying pan, add onions, and

fry until onions are transparent, approximately 2-3 minutes. Stir in flour, salt

and pepper. Return onion mixture to large pan and add water. Stir and heat

through. Place toasted bread in oven proof bowls or individual casserole dish-

es. Pour soup over bread. Top each bowl with 1 tsp Parmesan cheese and a slice

of mozzarella or provolone cheese. Bake in oven at 400°F until cheese melts.

Serves 4.

Cream of Broccoli-Zucchini Soup

1 cup dried broccoli (break stems for easy measuring)

¼ cup dried shredded or sliced zucchini

2 Tbsp dried chopped onion

1½ cups boiling water

1 cup chicken broth

2 Tbsp butter

2 Tbsp flour

1 cup light cream

1 cup milk

½ tsp salt

tsp pepper

Add broccoli, zucchini and onion to boiling water. Cover. Let stand 1 hour. Sim-

mer 15 minutes. Combine undrained vegetables and chicken broth in blender.

Puree until smooth. Melt butter in saucepan. Add flour. Cook over medium heat

until bubbly. Remove from heat. Stir in light cream and milk. Continue cooking,

stirring constantly, until mixture thickens. Add pureed mixture. Season to taste

with salt and pepper. Serve hot. Makes 4 cups.

Variations

Low-Cal Broccoli-Zucchini Soup:

Prepare vegetable puree according to directions. Pour into saucepan. Add 1

cup milk. Combine 2 tsp flour with 2 Tbsp water, stirring until smooth. Stir into

soup. Cook, stirring constantly, until thickened. Makes 3 cups.

Cream of Mushroom Soup:

Substitute ¾ cup dried mushrooms for broccoli and zucchini. Add 1- ½ cups

boiling water. Let stand 2 hours. Prepare according to Cream of Broccoli-Zuc-

chini Soup recipe (above).

Spaghetti Sauce

3 cloves fresh garlic

2 Tbsp olive oil

1 tsp dried oregano

½ - 1 tsp dried basil

1 lb hamburger

2 Tbsp dried bell pepper

3 Tbsp dried onion

1 dried bay leaf

1 cup dried tomato slices
¾ cup dried mushroom pieces

1 tsp salt

½ - 1 tsp pepper

½ tsp sugar

18 (eighteen) oz tomato paste

4 ½ cups water

2 stalks fresh celery, chopped

Paramesan cheese

Cooked spaghetti noodles

Chop garlic and place in skillet with olive oil, dried oregano, and dried basil.

Fry lightly. Add hamburger and cook until browned. Remove from heat. Add

dried bell pepper, onion, bay leaf, tomato slices, mushroom pieces, plus salt,

pepper and sugar. Stir in tomato paste and water. Let sit 2 to 3 hours. Cook over

medium heat until vegetables are tender, approximately 20-30 minutes. Add

chopped celery 10 minutes before serving. Serve over noodles and top with

Parmesan cheese. Serves 4-6.

Sweet and Sour Sauce

¼ cup dried pineapple pieces

¾ cup water

3 Tbsp cooking oil

1 Tbsp soy sauce

¼ cup vinegar

¼ tsp dried ginger

2 Tbsp sugar

1 tsp cornstarch

Combine the first seven ingredients in a small saucepan. Cook until pineapple

softens. Place in blender and puree. Add cornstarch, and blend again. Return to

pan and cook over medium heat until mixture thickens.

Summary of Contents for EXPANDABLE 524

Page 1: ...DEHYDRATOR E X PA N D A B L E 5 2 8 5 2 4 ...

Page 2: ...e in mind We re confident you will appreciate its ease of operation as you enjoy all the different creations you can make for years to come CONGRATULATIONS You re now the proud owner of the L EQUIP Expandable Dehydrator This dehydrator is designed with both your health and convenience in mind ease of operation as you enjoy all the years to come DEHYDRATOR ...

Page 3: ...facturer may cause hazards Do not use outdoors Do not let cord hang over edge of table or counter or touch hot surfaces Do not use appliance for other than intended household use Do not place on or near a hot gas or electric burner or in a heated oven Do not place dehydrator on a towel or carpet as this will restrict the dehydra least one inch of space around the dehydrator for proper ventilation ...

Page 4: ... EQUIP Expandable Dehydrator will perfectly capture season eating enjoyment well as main courses salads baked dishes even desserts all made from nutri tious dried food The L EQUIP dries food faster better and at less cost The filter This energy efficient dehydrator helps you prepare delicious energy filled snacks as ensures that foods being dried will be free from impurities in the air with your L...

Page 5: ...t and size of the food is reduced There are no worries about spoilage unlike frozen foods if there is a loss of electricity Food becomes more energy dense Food is not subjected to extreme high temperatures as in the canning process Preparation is easy and the drying process doesn t need to be constantly attended Dehydrating can be done overnight Dehydrated foods are easy to store and simple to use...

Page 6: ...tic warm soapy water Do not put trays mesh inserts or fruit leather sheets in the dishwasher Heat from most dishwashers on drying cycle can warp drying trays Hand wash only Do not put the power unit base in water Wipe with a clean cloth Trays Temperature Control Knob Base ...

Page 7: ...lts Mesh Tray Inserts 528 Includes 6 524 Includes 4 Prevents small or diced pieces of fruits and vegetables from falling through holes in the dehydrator trays Additional inserts are available as an accessory from your L Equip dealer Fruit Leather Sheets 528 Includes 2 Additional sheets are available as an accessory from your L EQUIP dealer These sheets fit directly into the trays and are designed ...

Page 8: ...hydrated and ready to be stored 7 You are now ready to dehydrate Care and Maintenance After each use clean the drying trays and dehydrator lid with warm soapy wa ter Do not wash trays lid or base in the dishwasher Heat from most dishwash ers on drying cycle can warp drying trays Soaking and or using a plastic scrub ber may remove stubborn particles Do not use abrasive scrubbers cleaners or solvent...

Page 9: ...y for food to dry Try Air leaks due to warped or reducing quantity on each tray improperly stacked trays 2 Check for foreign objects pieces of dried food jamming or slowing the fan 3 Replace warped trays Note The heat from most dishwashers on the drying cycle can warp the drying trays Trays must be hand washed only 4 Re stack trays properly Uneven Drying Variation in food thickness 1 Verify that f...

Page 10: ...ritional value Peeling is a personal preference If you would normally peel the food for a specific recipe plan to peel the food to be dehydrated Peel apples intended for pies or tomatoes intended for soup It is better not to peel if the dried food is to be eaten as a snack Cutting Makes a Difference Always try to slice or cut food the same size Slic ing to a uniform thickness will result in more e...

Page 11: ...es such as onions garlic peppers tomatoes and mushrooms can be dried and reconstituted successfully without heat treatment In general if vegetables must be steamed or blanched for freezing they must be treated for drying Blanchingisfasterthansteaming butsomenutrientsarelostintheblanchingwater Benefits of Blanching Steaming Sets color Stops ripening process enzymatic action Prevents changes in flav...

Page 12: ...ays sit away from dehydrator for 10 minutes to let excess easy cleanup on the bottom two trays Alternate placing the sheets on one half of each tray This will allow the warm air to circulate Then place these two bottom trays without food directly on the dehydrator base Do not use wax paper as the wax will melt at dehydration temperatures Remember to always leave the center hole uncovered or unobst...

Page 13: ...m brittle or slightly browned they are still usable for soups or most baked goods They may take slightly longer to reconstitute and require additional water but flavor is generally not impaired Tray Rotation The L EQUIP Dehydrator is designed to operate with up to 20 trays When using more than 4 trays periodic rotation will give optimum results Inspect drying trays periodically Rotate trays if foo...

Page 14: ...ht fitting lid Labeling Label dehydrated food with the name of the product date dried and quantity weight This helps in rotating food and minimizes waste Location Cool dark and dry are the keys to maintaining the quality of dried food Glass jars or plastic containers should be placed in a paper bag or in a closed cabinet to keep out light Cement walls and floors are often damp Dried food contain e...

Page 15: ...d For vegetables and fruits to be used in soufflés pies quick breads doughs or batters use 2 parts water to 3 parts by volume dried food For vegetables and fruits which will be cooked in liquid such as vegetable side dishes fruit toppings and compotes use 1 to 1 parts water to 1 part dried food Extra liquid may be required for proper cooking Chopped and shredded foods reconstitute quickly Generall...

Page 16: ...lueberries that will be left whole must have their skins poked or be placed in boiling water for 1 2 minutes to remove waxy coating Berries may be blanched or steamed to pop their skins which will shorten the dehydration time Cut remove stems stones pits cores and seeds Cutting uniform slices will allow food to dry evenly Cut fruit into slices pieces or halves Uniform slices are best for most frui...

Page 17: ... 2 min Blot dry Kiwi Peel Cut into slices Slice 1 4 3 8 thick 13 17 Mangos Remove skin and slice 10 18 Melons Remove skin and seeds Use deepest 12 16 tray for watermelon Cut in slices as thick as deep tray size will allow Peaches Peel if desired For easy peeling dip in 6 16 Leathery may be slightly boiling water until skin cracks Cut in sticky in center half Pit Cut in slices Pears Wash Peel if de...

Page 18: ... sheets on alternate halves of the trays in the stack When drying sticky purees bananas for instance spray a small amount of vegetable oil on the fruit leather sheet or plastic wrap After all fruit leather puree is the texture of leather and has no sticky spots It should easily remove from the fruit leather sheet Wrap in plastic wrap and store at room temperature or refrigerate For further variati...

Page 19: ... dried product Chicken breasts are leaner than dark meat Cleanliness is critical when working with raw meats Make sure all surfaces utensils and your hands are washed thoroughly dried Braising pot roasting or steaming are best because no fat is used with these cooking methods Never dehydrate raw chicken or poultry because it could contain salmonella Cut meats across the grain into thin strips abou...

Page 20: ...e placed uncooked in the dehydrator Your L EQUIP Expandable Dehydrator quickly turns thin strips of seasoned meat into a hearty snack It is recommended that pork not be dried for jerky as the drying temperature is not high enough to kill harmful bacteria It is essential when working with raw meats to keep working conditions clean Wash hands thoroughly each time you touch another item Make sure all...

Page 21: ...emperature to 140 Let food trays sit away from dehydrator for 10 minutes to let excess towels for easy cleanup Jerky generally takes 6 to 12 hours to dry This is a general guideline Drying times may vary Dehydrate until strips are dry but can be bent with out breaking Jerky should be tough slightly chewy not brittle with no evidence of moisture Soy Marinade Marinates about 1 pounds beef cup soy sa...

Page 22: ...ed or grated Dryvegetablesuntilthereisnovisiblesignofmoistureandtheyarebrittle hard or crisp Peas should shatter when hit with a knife Vegetable Powders Vegetables may be pureed dried as leathers and then powdered for making juices soup bases dips salad dressings or baby foods Dehydrate vegetable leather until very brittle Immediately powder small amounts at a time in a dry blender Brittle sliced ...

Page 23: ...d slices julienne strips or cubes Blanch 4 14 steam Skin may be dried separately Greens 4 10 Mushrooms Remove woody stems Wipe with brush or cloth Do not wash 4 10 Slice or cube Small mushrooms may be dried whole Okra 4 10 Onions 6 12 Peas Shell Sort Blanch steam 5 14 Peppers Remove stem and seed head Cut in rings strips or dice Seeds may 5 12 also be dried Blanch steam For seeds use leather sheet...

Page 24: ...tly in cold water Spread on absorbent towel or shake off any visible moisture Be sure to remove any brown spots and insect debris from the leaves Strip leaves from larger stems Parsley and sage may be dried on the stems Entire pods or seeds of chili peppers can be dried Herbs can be placed on the drying trays within minutes of picking and cleaning Use either mesh insert trays or fruit leather shee...

Page 25: ...small bowl cream butter or margarine Slowly add lemon juice Add herbs and salt and pepper to taste Cover and refrigerate Herb Part of plant to dehydrate Avg Dry Time Hrs Basil Leaves 1 3 Chili Peppers Pods 5 12 Chives Leaves Chop 2 3 Cilantro Leaves 1 3 Cumin Seeds 2 5 Dill Leaves 1 3 Fennel Leaves and seeds 1 3 leaves 2 5 seeds Garlic Cloves Break bulbs into cloves 3 5 Remove outer peel of each c...

Page 26: ...containers until ready to be mixed Potpourris can be placed in cloth bags to make sachets Rose Potpourri cup dried rose petals cup dried mint leaves 2 Tbsp dried lavender flowers 2 Tbsp powdered dried orange peel 1 Tbsp dried bay leaf pieces 1 Tbsp dried stick cinnamon pieces 1 Tbsp orrisroot 3 drops lavender oil Combine all ingredients Stir Place in decorative airtight jar Orrisroot is a fixative...

Page 27: ...for 4 to 6 weeks stirring gently every other day When potpourri begins to lose its smell add a few drops of a scented oil to reactivate Herb Potpourri cup dried lemon balm cup dried spearmint cup dried thyme 1 cup dried rosemary cup dried sage cup dried summer savory 12 cardamon seeds crushed cup dried lemon peel 2 Tbsp orrisroot 5 drops pure lemon extract 5 drops pure orange extract Combine all i...

Page 28: ...e Fill tall glass with ice cubes Pour glass half full of puree Add ginger ale to fill Stir Sweeten to taste with grenadine or sugar syrup Banana Smoothie cup dried banana chips 8 oz yogurt 8 oz milk tsp cinnamon optional tsp vanilla Honey 1 2 cups coarsely crushed ice Place banana chips yogurt milk cinnamon and vanilla in blender Whip until smooth Add honey to taste and blend again Add ice and whi...

Page 29: ... eggs Add dry ingredients and stir just until large lumps disappear Do not over mix Form pancakes on a hot greased griddle Place 1 tsp rehydrated blueberries on top of each pancake Turn pancakes when bubbles appear Serve with hot syrup Makes 24 pancakes Blueberry Muffins cup dried blueberries cup grape juice 1 cups flour cup sugar 2 tsp baking powder tsp salt 1 egg cup milk cup oil Soak dried blue...

Page 30: ...r Add honey to taste Spread mixture 3 8 thick on leather sheets Place in dehydrator and dry 3 to 3 hours Stir and re spread jam about once each hour When mixture is consistency of jam pour into a glass jar and refrigerate or freeze allow room for expansion Makes 1 cup Substitution Almost any fruit or berry can be substituted for peaches Desserts Spicy Carrot Cookies 1 cup dried grated carrots cup ...

Page 31: ...sit 30 minutes stirring twice Beat together Let sit 30 minutes stirring twice Beat together butter or margarine brown sugar egg 2 Tbsp water and vanilla until creamy Stir to ture Fold in carrots Drop by teaspoonfuls onto slightly greased baking sheets Bake in 350 F oven for 15 18 minutes or until lightly browned Makes 4 dozen Barb s Carrot Cake Recipe by Barb Lockert 1 cups oil 3 eggs 1 cups sugar...

Page 32: ...up flaked coconut Omit raisins Banana Nut Cookies Substitute 1 cup chopped dried bananas for dried apples Increase flour to 1 cups Omit raisins and granola Add 1 cup uncooked oatmeal and 1 cup chopped nuts Apple Pie 5 cups dried sliced apples 3 cups boiling water cup sugar 2 Tbsp cornstarch tsp cinnamon Dash nutmeg Pastry for 9 inch 2 crust pie Sugar and cinnamon Combine apples and boiling water L...

Page 33: ...re Spoon fill ing into center of each Brush edges with lightly beaten egg Fold over one half of the square to form a triangle Seal edges with fork Brush tops with beaten egg Sprinkle with sugar Cut 2 air vents in each Transfer to ungreased baking sheet with spatula Bake in 435 F for 20 minutes or until browned Makes 6 Nectarine Angel Cake 1 angel food cake 2 cups dried nectarine slices 2 cups wate...

Page 34: ...of the dehydrator Soups Sauces Vegetable Soup cup dried sliced potatoes cup dried green beans cup dried sliced carrots 2 Tbsp dried chopped onion 4 cups water 5 dried tomato slices 3 Tbsp dried green peas 1 heaping Tbsp dried Okra optional 1 Tbsp dried parsley tsp dried thyme tsp salt tsp pepper Combine potatoes green beans carrots and onion with water in heavy pot Bring to a boil Remove from heat...

Page 35: ...sp Parmesan cheese and a slice of mozzarella or provolone cheese Bake in oven at 400 F until cheese melts Serves 4 tsp salt 1 8 tsp pepper Add broccoli zucchini and onion to boiling water Cover Let stand 1 hour Sim mer 15 minutes Combine undrained vegetables and chicken broth in blender Puree until smooth Melt butter in saucepan Add flour Cook over medium heat until bubbly Remove from heat Stir in...

Page 36: ...alted nuts Great for hiking Dusted Pineapple Sprinkle dried pineapple pieces with confectioner s sugar Vegetables Cous Cous Creation Recipe by Barbara Lockert cup dehydrated onion cup dehydrated celery cup dehydrated red pepper cup dehydrated green pepper cup dehydrated tomatoes cup dehydrated mushrooms 1 2 garlic cloves minced 5 Tbsp vegetable broth powder or chicken or beef 2 cups cous cous 5 cu...

Page 37: ...rd Pour into greased 2 quart baking dish Combine cup dry bread crumbs and 3 Tbsp melted butter Sprinkle over vegetables Bake in 350 F for 30 35 minutes until browned Scalloped Potatoes 2 cups dried potato slices or diced potatoes cup dried onion can use fresh chopped 1 13 oz can evaporated milk 1 8 oz sour cream 1 10 oz can cream of chicken soup 1 cups grated cheddar or jack cheese less may be use...

Page 38: ...e sheets on alternating sides of the tray 10 per pkg Mesh Tray Inserts Efficient drying of smaller or diced fruits and vegetables and herbs is a snap with Mesh Tray Inserts You can even make your own breakfast cereal or trail mix The stickiest fruits and vegetables come off the Mesh Tray Inserts much easier than the drying trays Available as an accessory 2 per pkg Extra trays and Deep trays Avalia...

Page 39: ...nce all other warranties express or implied other than the limited warranty de scribed on this page are excluded The only remedy for damage covered by the limited warranty is repair or replacement L EQUIP will not refund the purc hase price or provide any other remedy This warranty applies to products purchased and operated in the U S A and Canada only Transportation handling and or shipping costs...

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