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Nesco FD-1040 manual

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Table of contents for the manual

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    W elcome to the fun and exciting world of food dehydration, and thank you for choosing Nesco ® American Harvest ® – “The world’ s fastest, most even drying dehydrators” ® Our long history of developing and manufacturing food dehydrators and accessories enables us to bring to you the best in patented drying technology . If you have any qu[...]

  • Page 4

    D e h y d r a t o r & J e r k y M a k e r Im po rt an t Sa fe gu ar ds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 De hy dr at or U se a nd C ar e . . . . . . . . . . . . . . . . . . . . . . . . .6 -7 Ge ne ra l Dr yi ng G ui de li ne s . . . . . . . . . . . . . . . . . . . . . . . . 8- 10 Dr yi ng F ru it s . . . . . . . . . .[...]

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    I mp or ta nt S a f e g ua r ds Th is pro duct is des ig ne d for hou seho ld us e onl y Wh en usi ng el ec tric al ap pl ia nces , bas ic saf ety pr ecau tion s sho ul d alw ay s be fol lowe d, in cl udin g the fol lowi ng: 1. Re ad all in st ru ctio ns. 2. Do not to uc h hot sur fa ce s. 3. T o pro tec t ag ains t ele ct ri cal sho ck , do no t i[...]

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    6 1-800-288-4545 SA VE TH ES E IN ST RU CT IO NS NO TE : Th i s ap pl ia nc e ha s a po l ar iz ed p l u g (o ne b la de wi d e r th an t he ot he r) . T o r ed uc e t he ri s k of el e c tr ic al s h o ck , th is p lu g wi ll fi t on a p o la ri ze d o u tl et on ly on e wa y . If t h e pl ug d oe s no t fi t f u ll y in to th e ou tl e t , r ev e[...]

  • Page 7

    P r ec au ti on s Fo ll ow thes e sa fe ty rule s when dehy drat in g fo od : • Wh en dry in g li qu id s, sauc es or pu r ees, use a Fr ui t Ro ll shee t, ava il ab le fro m NE SC O ® /A me ri ca n Ha rv es t ® . • Wh en dry in g je rk y wi th a Powe r Head Unit loca ted on bott om, pl ac e a Fr ui t Ro ll shee t on the bo ttom tray . Th e F[...]

  • Page 8

    Ge ne ra l Dr yi ng G ui de li n es Ce rt ai n va ri et ie s of pro duce , th e hu mi di ty in the air , and ev en met ho ds of foo d ha nd li ng make quit e a dif fer en ce in the dryi ng tim e and qu al it y of the dr ied pr odu ct . • Ex peri me nt with dif fer ent dr ying temp erat ur es, thic knes s of pro duce , pr e-t r ea tm en t ve rs us[...]

  • Page 9

    Dr yin g Tim e (co nti nue d) Dr yi ng time s ma y va ry , de pe nd in g on the ty pe and am ount of foo d, thi ck ne ss and ev en ne ss of the slic es, pe r cent ag e of wate r in the fo od, hu mi di ty , te mp er at ur e of ai r , al ti tu de and th e mo de l of NESC O ® /A me ri ca n Ha rv es t ® de hy dr at or you ar e us in g. Dryi ng time s[...]

  • Page 10

    10 1-800-288-4545 Ho me vacu um pack agin g de vi ce s ar e ide al for pa ck ag in g dr ie d fo od s. They exte nd th e sh el f li fe of dri ed food s 3 to 4 tim es . Si nc e mo st pack ag in g ma te ri al s ar e tra ns pa r ent, stor e pac ka ge d dr ie d fo od s in a pl as ti c or meta l co nt ai ne r th at will not al low th e ligh t to pene tr [...]

  • Page 11

    D ry in g Fr ui t s Fr ui ts are idea l to dry beca use th ey have a na tu ra l hi gh suga r co nt en t. They are hig h in a c i d (a nd c o n s e q u e n t l y le ss p r on e to sp oi la ge an d mi cr o-o r gani sms) , and ta st e de li ci ou s! Se as on al ly , fr ui t ca n be o bt ai ne d in b ul k fr om or cha r ds or far ms for cons id er ab l[...]

  • Page 12

    12 1-800-288-4545 Pr e- T re atm ent Pr e-t r ea tm en t mi ni mi ze s ox id at io n, and gi ves yo u a su pe ri or qual it y , bet te r ta st in g pr odu ct with less vita min lo ss . Ap pl es , pe ar s, peac hes an d ap ri co ts are bet te r wh en pre -tr eate d. They are mor e app et iz in g, h av e a lo ng er s he lf l if e an d hi gh er nu tr [...]

  • Page 13

    Dr yi ng F ru it Ro ll s Fr ui t r ol ls are a favo rite snac k for yo ung an d ol d al ik e. It is a ch ewy fr ui t pr odu ct ma de fro m puré ed fre sh fru it , wh ic h ha s be en drie d and r olle d in to snac k size d pi ec es . Fr ui t r ol ls are easy to ma ke and co st less than thos e boug ht at th e st or e. Se lec tio n Al mo st any fr u[...]

  • Page 14

    14 1-800-288-4545 Dr yin g Pl ac e a Fr ui t Ro ll shee t on the de hydr at or tray and wi pe lig ht ly with a vege tabl e oil to pre vent stic king . Pu ré e sh ou ld be abo ut 1/4” to 3/8 ” thic k and ev en ly spr ead. Dr y at 130 o F – 14 0 o F (5 5 o C – 60 o C) unti l fr ui t fe el s le at he r -l ike an d is pli ab le , ab ou t 4 to [...]

  • Page 15

    Average Food Preparation Drying Time Uses Figs Remove stems and 8-15 hrs Fillings, cakes, halve puddings, breads and cookies Grapes Leave whole, 10-36 hrs. Raisins; use in baked remove stems goods, cereals and (if blanched) 6-10 hrs. snacks Kiwi Peel, slice 3/8" to 5-12 hrs. Snacks 1/2" thick Lemon Zest of Rind 8-12 hrs. Seasoning Powder [...]

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    Dr yi ng V eg et a bl es So me vege ta bl es are quit e good drie d. Oth ers lo se th ei r ap pe al and ar e bet te r fr oze n or fre sh. So me ve ge ta bl es are far be tter fro zen th an dri ed , if you mu st pre serv e th em . V eg etab les ha ve a low ac id an d su ga r co nt en t th at make s th em mor e subj ect to spoi la ge , an d te nd to [...]

  • Page 17

    Mi cr owa ve Bla nc hin g A mi cr owa ve oven is ide al for blan ch in g ve ge ta bl es . Pr epa r e them in the same ma nn er as for stea m blan ch in g. Plac e them in a mic r owav e- sa fe dish , cove r an d co ok on hig h fo r ab ou t 1/ 2 of the ti me re quir ed to comp le te ly cook the fr esh ve ge ta bl e. Depe nd in g on the ag e and de si[...]

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    18 1-800-288-4545 V eg et ab le D ry in g Gu id e l i n es V eg etab le s wi ll also vary in the ir dry ing ti mes. Blan ch in g de cr eas es dryi ng tim es , bu t no t al l ve ge ta bl es are blan ched . Agai n, the av er ag e dr yi ng time s in the fo ll ow in g ta bl e ar e gen er al and de pe nd on dif fer ent vari able s. For mo re ac cura te [...]

  • Page 19

    V eg et ab le D ry in g Gu id e l i n es (c on ti nu e d ) * Dry at 90 o F for 2 to 3 hrs. , the n incr ea se tem per at ur e to 125 o F and dry for re mai ni ng tim e. ** Bl an ch for 5 minu tes or un til tra ns lu ce nt. If no t stea med lon g en ou gh, the y wi ll turn bl ac k duri ng dr yi ng and st or age. ** * Fo r info rma ti on on re hy dra[...]

  • Page 20

    Dr yi ng J er ky Je rk y is a favo ri te snac k for sc ho ol , lu nc h, on th e tr ai l or just abou t anyw he r e! It is made by se as on in g le an , ra w me at in a sal t mi xt ur e, th en dryi ng it wit hout cook ing. The fi ni sh ed pr odu ct is a pr otei n- ri ch exer cis e in chew ing an d ev er so del ic io us ! Je rk y al so make s a sa vo[...]

  • Page 21

    Ma ri na te cut me at s in stor e-b ough t or your own r ecip e mari na de for 4 to 8 hour s in th e r ef ri ge ra to r be fo r e dryi ng . NE SC O ® /A me ri ca n ® Ha rv es t Je rk y se as on in gs can al so be use d to mari nate by mix ing on e pa ck ag e of cur e, one pack age of sp ic e/ se as on in g an d 1/ 4 to 1/2 cu p of wate r per po u[...]

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    22 1-800-288-4545 TE RI Y AKI M AR IN AD E 1 Lb. sli ced meat 1 Cup ter iyak i sauc e 1 tsp. mince d ga rl ic OR; 1 Pack et NESCO ® /Am eric an Har vest ® T er iy aki jerk y seas oning . 1 Pack et jerk y cur e2 1/4 Cup wate r In bow l, mix all ing red ie nts excep t me at. Add sli ces and mari nate at lea st four ho urs in r efr iger ato r . Rem [...]

  • Page 23

    Dr yin g Fis h Le an fish can be used for je rky . Y ou can also dry fat fi sh , bu t it will not ke ep at r oom te mp er at ur e mor e tha n a we ek . Fi sh jerk y sh ou ld cont ai n ab ou t 15 % mo is tu r e wh en it is co mp le te ly dry . It wi ll be pli able and fi rm. If ther e is an y doub t ab ou t th e dr yn es s, stor e in r efri ge ra to[...]

  • Page 24

    Dr yi ng H er bs Fr esh herb s an d sp ic es have a str onge r ar oma and fl av or than comm erc ial dr ie d he rb s an d sp ic es . Th ey are priz ed by fo od lo ve rs and go ur me t co ok s. Dr ie d he rb s an d sp ic es are used mor e ofte n th an fre sh bec au se they are mor e re ad il y av ai la bl e an d co nv en ie nt to use . Al th ou gh s[...]

  • Page 25

    Pr ep ara tio n (co nti nue d) T o dry smal l- le af ed herb s, lik e th ym e, plac e on a Cle an -A -S cr een ® li ne d tr ay . Th is he lp s ke ep drie d he rb s fr om fa ll in g th r ough tray . As smal l herb s dr y , the y ma y fl y ar oun d in si de dehy dr at or . If th is happ en s, plac e anot he r sc r ee n ov er dryi ng her bs to keep t[...]

  • Page 26

    26 1-800-288-4545 He rb Dr yi ng Gu id e Mo st herb s ma y be drie d in you r NE SC O ® /A me ri ca n Ha rv es t ® de hy dr at or righ t on th e pl an t st al k an d st em . Se ed s an d le av es are easi ly str ippe d fr om th e pl an t wh en dr y . Dry in g te mp er at ur e sho ul d no t ex ce ed 9 0 o F to 100 o F (3 5 o C to 40 o C) . Do not [...]

  • Page 27

    For more information, please visit our internet web site at www .nesco.com or call 1-800-288-4545 Average Food Preparation Drying Time Uses Fennel Rinse in cold water , 2-5 hrs. Cakes, cookies, breads Seeds pat dry . Garlic Cut in half lengthwise, 6-12 hrs. Salt, powder , recipes Clove pat dry . Ginger Rinse, slice 3/8” or 2-5 hrs. Meat, vegetabl[...]

  • Page 28

    R eh yd ra ti n g Dr ie d Fo od Rehydrate by placing dried foods in a container (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 , v[...]

  • Page 29

    BE ST BAN ANA BRE AD Chu nks of drie d ba na nas , nu ts, and date s mak e th is a deli ghtf ul br eakf ast bre ad . 3/4 cup mar gar ine or butte r 2 cups flour 1-1 /2 cups sug ar 1 teas poon ba kin g so da 2 eggs 1/2 teas poo n sa lt 1 teas poon va nil la 1-1 /2 cups mas hed rip e bana na (4 to 6 medi um si ze) 1/2 cup chop ped dri ed ban ana 1/2 [...]

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    30 1-800-288-4545 HO ME MADE CH IL I POWD ER Add to your fav orit e Mexi can re cip e or us e in gr ound me at for taco s. 3 ounc es dried chil ies (mil d pepp ers such as Ana heim , or a co mbina tion of mi ld and hot pepp ers ) 1 T abl es poo n gr ound cu mi n 2 teas poon s salt 1 teas poon gr ound al ls pic e 1 teas poon ga rli c po wde r 1 teas[...]

  • Page 31

    FR UI T HORS D’ OEU VRES Ser ve thes e savo ry Hors d'O euvr es at you r ne xt par ty . 24 pie ces hal ved dried frui t (ap rico ts, peac hes , pe ars , or pr une s) 1/8 teas poo n pa pri ka 1/3 cup shr edde d Mon ter ey Jac k chee se 3 ounc es cre am che ese, so fte ned 1/3 cup shr edde d sha rp Che ddar che ese 3 T abl es poo ns plai n yog[...]

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    32 1-800-288-4545 ENE RGY BAR S (con tinu ed) 1/2 teas poo n al mon d ex tra ct 1/2 cup hone y wh ea t germ 1 cup car ob chi ps Mix all ingr edi en ts tho rou gh ly . Mo re jui ce may be neede d to al low mixt ur e to st ic k tog ethe r . Put ont o Frui t Rol l sh ee t. Dry for app rox im ate ly 14 hours . Cu t into smal l squ are s and pla ce on u[...]

  • Page 33

    ST RA WB ER R Y DAIQ UIRI A dr op of Rum ex tr ac t make s it tas te lik e th e re al thi ng. 1 quar t St raw berr ies , wa she d an d cor ed 1/2 Lime , peel ed and quar ter ed 2 teas poon Ho ney Dr op of Rum ext rac t, opti ona l PI NA COL ADA Mor e mois t than othe r rol l up s. 1 (20 oz. ) ca n unsw eeten ed pine app le chu nks or ring s 1 cup C[...]

  • Page 34

    TUR KEY & SWEET POT A TO TREA TS FOR DOG S (c ont inue d) T o gi ve as a gi ft , p la ce th e t re at s (c r an b er r y s i d e up ) o n a de co ra ti ve ho li da y p ap er pl at e. W ra p i n cl ea r o r ho li da y co lo re d ce ll o ph a ne a n d ga th er t h e ce ll op ha ne at th e t o p of t h e p l a t e . Ti e th e ga th er e d c e l l [...]

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    www .nesco.com 35 flo wers in to 1/4 inch pie ces. Alt houg h some lea ves ar e fine , di sc ar d an y stem s. Add the flo wers to the shri mp and mix, tak ing car e not to bre ak up the shrim p. Some of the flo wers wi ll sti ck to the shri mp; othe rs will not and that ’ s fine . Put the shri mp and flo wers on to the dehyd rato r rack . Th e s[...]

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    D ry in g Cr af t s Y ou 'v e all see n a flo wer so pe rfec t in form , co lor , and text ur e th at you wish yo u coul d ke ep it for eve r . Wit h a deh ydr ator , it now ca n beco me a r ea lit y . Dr yin g Flo wer s Pr eser ve ga rd en and nat ura l fa vor ites fo r attr activ e dr ie d flow er arran geme nts , Ch ris tmas and holi day de[...]

  • Page 37

    • Rem ove re ma ini ng flowe rs by car efu lly pou rin g of f de sicca nt, let tin g it fa ll slo wly thr ough you r fi nge rs, cat chi ng each flo wer and ca r efu lly re mov ing it by its ste m. Stand pre se rve d flo wers in a bloc k of fl owe r fo am unt il arra nge d. • Sto re in air tig ht tins un til rea dy to use . In hum id clim ate s,[...]

  • Page 38

    Do ugh Orn am ent s Thi s ba sic rec ip e is also ca ll ed "Ba ker' s Clay ." Onc e mi xed , it ha s a sa tiny te xtu re, a deli ciou s aro ma and beg s to be touc he d and sha ped. Do not be surp ris ed if eve ryon e in the fam ily gets invol ved in mak ing orname nts! 4 cups flour 1 cup sal t 1-1 /2 cups wa ter Usi ng a do ugh mixe[...]

  • Page 39

    Pr ec olo rin g Dou gh Bef ore ba ki ng, raw doug h ca n be pre colo r ed by add ing dr ops of food col orin g, wat erc olo rs, ink s, and fabr ic dyes . Powd ere d colo rs shou ld be mix ed with the flour and salt befo r e addi ng wat er . Li qu id sho e po lis h or le ath er dye can als o be br ush ed on ligh tly durin g th e firs t 15 min utes o[...]

  • Page 40

    Dry unti l brit tle-d ry , whi ch may take fr om 2 to 12 ho ur s, dep endin g up on the plan ts, the amo unt, an d the mod el of de hydr ato r yo u ar e usin g. Sto re dif fer ent flo wer s an d herb s se par atel y in cove red ja rs unt il you’r e rea dy to mi x. Kee p in a cool place , ou t of dir ect sun lig ht. Exp erim ent with dif fer ent c[...]

  • Page 41

    FRUIT ROLL SHEET Great for making Fruit Rolls for the kids and for other messy foods. Exclusive ‘no spill’ lip allows you to dry liquids (like soups and sauces). CLEAN-A-SCREEN ® Flexible screens make drying sticky foods easier to remove. Perfect for drying small items like spices and herbs that would normally fall through the spokes of the tr[...]

  • Page 42

    42 1-800-288-4545 Ab ou t Y o u r W ar ran ty an d Se rv ic e Sa ti sf ac ti on Ma il in you r reg istr atio n ca rd , pho ne us, or reg iste r on line at www .n esco .com to fil e yo ur Ne sc o ® /A me ri ca n Harv est ® de hy dr at or mode l nu mb er and se ri al numb er now! Y ou r ser ial numbe r an d dehy drat or mod el numb er ar e lo cat e[...]

  • Page 43

    O ne Y ea r Li mi te d W ar ra nt y Thi s ap pli ance is wa rra nted for one yea r fro m da te of ori gina l pur chas e agai nst def ect s in mat eria l and wor kman shi p. This war rant y does not cove r tr ans port ati on dama ge, misus e, acc iden t or simi lar inci dent . This warra nty giv es you speci fic leg al rig hts and you may have oth e[...]

  • Page 44

    44 1-800-288-4545 I nd ex Ac ce ssor ies Br eak fast Re ci pes A wes ome Bra n Muf fins ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ..2 9 Ban ana Br ea d ... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... ...2 9 [...]

  • Page 45

    www .nesco.com 45 He rb s Her b Dr yin g Gu id eli nes . ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ..2 6-27 Gat heri ng Her bs .. ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... 24 Pac kagi ng .... .. ... .... ... .... .[...]

  • Page 46

    46 1-800-288-4545 Sn ac ks Ene rg y Bars . .. .. ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ..3 1-32 Fru it Cara mel Corn .... .. ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ... .... ..3 1 Fru it Roll s .... ... .... ... [...]

  • Page 47

    R ec or d Ke e p i ng ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ __ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ __ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ ____ ___ __ ___ ____ _[...]

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