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HERB/ SPICE
PREPARATION
TIME
(Hrs)
Basil
Wash, place leaves on trays.
4-6
Chives
Wash, slice into desired lengths
6-8
Ginger
Slice, place onto trays
6-8
Mint
Wash, place whole stems on trays
6-8
Oregano
Wash, place whole stems on trays
6-8
Parsley
Wash, place whole stems on trays
4-6
Thyme
Wash, place whole stems on trays
4-6
MEAT, CHICKEN AND FISH
Preparation
IMPORTANT NOTE:
Meat or fi sh should be dried at 65-70°C (150-160°F). Beef or fi sh do
not need to be cooked prior to dehydrating but it is recommended that
turkey or chicken be cooked.
1. Trim excess fat from meat and slice. Cut meat across the grain for
more tender jerky. Slice meat between 3mm – 6mm (1/8” x 1/4”)
thick. If meat is slightly thicker, increase the marinating time. It is
important that the marinade permeate the meat thoroughly.
NOTE: The thinner the cut of meat the shorter the drying time.
2. Marinate for approximately 6-8 hours in the refrigerator. (See Recipe
Section for marinade recipes)
3. Dry meat in an uninterrupted drying cycle for 8-10 hours until it
cracks when bent.
FLOWERS
Preparation
Flowers should be dried at 35-40°C (95-105°F). The times suggested
below are only a guideline.
Whole Flowers:
1. Cut fl owers when they are dry and cool. Choose fl owers that are
only half open as full bloom fl owers will lose their petals.
2. Position fl owers on the Trays. Remember that if a stem or stalk is
bent on the Tray it will remain bent when dry.
3. Dry for 8-10 hours until fl owers are brittle.
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