Excalibur Dehydrator Manual
Recipes and Preparation for
* Meat Jerkies + Living Foods
* Fruit Rolls Herbs & Spices
* Dried Fruits Yogurt
_ « Vegetables & Much More!
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When Columbus began his explorations. the Nina, the Pinta and the Santa Maria were more likely
carrying dried fruits, vegetables and meats to satisfy the crews’ appetite.
Egyptian hieroglyphics depict drawings of men, the sun and various foods. Perhaps these
drawings detailed methods the primitive people used to preserve their harvest. Today, however,
with modernization of ancient sun-drying techniques, preservation of foods by drying is as casy
as 1-2-3.
Working on a simple premise. the Excalibur® Food Dehydrator removes water from Гоой
by a continuous circulation of thermostatically-controlled warm air, A variety of foods,
from bright golden kernels of farm-fresh com to nngs of island-sweetened pineapple can be
dehydrated. Produce however. is not the only food commonly preserved in a food dryer! Slices
of beef, chicken, fish or even venison can be marinated in a combination of sauces and spices and
easily transformed into homemade jerky. A carton of yogurt spread over a sheet of Paraflexx” or
plastic wrap dries and becomes a vividly colored, taffy-like snack.
Operating cost for your Excalibur™ Food Dehydrator is approximately 1 to 3 cents per hour. Using
vour Excalibur” in contrast to traditional canning or freezing methods will prove to be well worth
your initial low-cost investment.
Safeguards & Operating Instructions
When using electrical appliances, these basic safety precautions should always be followed.
. Read all instructions
. Do not touch hot surfaces.
. To protect against electrical hazards do not immerse any part of the dehydrator, cord,
or plug in water or other liquid.
4. Close supervision is necessary when any appliance is by or near children.
d= 4
. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or
taking off parts.
Do not operate any appliance with a damaged cord or pug or after the appliance
malfunctions. or has been damaged in any manner. Return appliance to the nearest authorized
service facility for examination, repair, or adjustment.
. The use of accessory attachments not recommended by the appliance manufacturer may
cause hazards,
. Sharp utensils should not be used inside the dehydrator.
. Do not let cord hang over the edge of the table or counter, or touch hot surfaces,
Always plug cord into the wall outlet before turning machine on, To disconnect. turn switch
Do not use outdoors.
Do not place on or near a hot gas or electric burner, or in a heated oven.
of “off” before removing plug from wall outlet.
. Do not use appliance for other than intended use.
. To clean. wipe with damp cloth and mild detergent.
. Save these instructions.
Operating Instructions
Operating your Excalibur" is extremely simple! Begin by plugging in your unit. Then
using both hands (to prevent tipping) carefully slide trays loaded with food into position.
Once the trays are in place, replace door* and set the thermostat to the correct temperature.
|. Place the dehydrator on a smooth, dry surface.
2. Load the trays with food. Place the door on machine. *
3. Plug the power cord into standard 120 volt outlet or 220/240 volt outlet depending
upon your voltage.
Set the thermostat to desired temperature. **
5. When the food has dehydrated, and is dry, allow it to cool, See pages 7 — 11 for
proper dryness test and approximate drying time. Then package in airtight food
storage containers,
*For proper use of door turn to page 24.
**Fan works but no heat-see our troubleshooting guide on page 26 for help.
Temperature Guide
For vour convenience, a colorful temperature guide has been affixed to your Excalibur* unit.
Following this guide will ensure the use of proper temperatures when drying foods. If the heat is
too gh, the food may “case harden” which means it will feel dry on the outside; yet inside, it is
still moist. IT the heat 15 set too low, drying time and use of electricity is increased.
Following the individual foods listed on pages 7-11 is the approximate amount of time needed
to dehydrate each food. Drying times, however, are enormously dependent upon multiple factors.
These factors include the mount of humidity in the air, the moisture content of the food being
dried and the method of preparations.
Humidity: Air must be kept in motion. Stagnant air will soon take on as much moisture as
it can hold, and then drying will no longer take place. Drying must be a continuous process
so the growth of micro-organisms 1s prevented. Check with your local weather service to
determine the day 's humidity level. The closer the humidity is to 100%. the longer it will take
tor your food to dry.
Moisture Content: The actual amount of water in the food you are drying is also a major
consideration. Remember, water content of a fruit or vegetable can vary due to growing
season rainfall and environmental factors, as well as the ripeness of the food.
Slicing: Uniform slicing is the last factor contributing to the length of the drying cycle. If the
food you are drying is properly sliced, (not more than 1/4" thick) and spread evenly in a single
laver on the drying trays, successlul drying should be yours!
Your machine is easy to clean, both inside and out. Wipe with a damp sponge and warm soapy
walter, and rinse well. The trays can be cleaned simply by placing them in the top rack of the
dishwasher. The tray's removable mesh inserts can be cleaned by soaking them in warm soapy
water and then wiping them down with a damp sponge. These mserts allow air to fully circulate
around the food and the construction of the trays also prevents moisture from being trapped on the
underside of the pieces. Therefore. the most even drying possible is attained.
Your Excalibur® has been equipped with a removable door. This solid door prevents lights from
fading the colors or withdrawing nutrients from the food as it dries. Treat your door carefully to
prevent it from getting scratched. To clean, use a damp sponge or soft cloth only.
155 85 ,
The thermostat range is 85° to 155° F.
135 э5 The 5 & 9 tray units without a timer, have the on-off switch in the
thermostat. Turn counter-clockwise for off.
125 105 : ;
ña Turn thermostat clockwise to desired temperature setting.
On units with a 26 hour timer, the Timer is the on-off switch.
In order to select timed operation, turn knob to desired time setting.
While timing, the knob will indicate remaining time.
Consult the drying times pages 7-11 for timing information,
poes —— —U_———;— DA U_—l —o——ZUUU—Ú;;——— DDD °—
Note® 4 Tray units must be unplugged to turn off
There is really no right or wrong way to prepare your food for drying. By followin g these few
guidelines, success will be vours.
* Keep slices uniform in thickness.
* Try to dry pieces that are no thicker than 1/4". Except apricots, nectarines, peaches. cherries,
grapes, currants, plums and other small, soft-fleshed fruits which can be dried by cutting in
halves or into quarters. Consult Preserve It Naturally! for more details.
* Diced food should not be cut too small, as it will reduce in size during drying and may slip
through the mesh inserts.
* Meats for jerky should be sliced 3/16" thick and be void of excess fal before drying,
Inexpensive cuts of meat have a tendency to be lean because of a lack of fat “marbling” through
them. These cuts are perfect for making homemade jerky! Slice these meats against the grain
tor more tenderness. Slice with the grain if the meat is a very tender cut.
* Produce may be dried with its skin still intact. Exceptions are foods with non-digestible skins.
such as pineapple, kiwi. papaya, coconut, bananas, turnips and sweet potatoes.
Retreating food is not an essential procedure when using your Excalibur® Food Dehydrator.
There are basically two types of pre-treatment, dipping and blanching. The fast drying times and
controlled conditions under which your unit operates dries food before it has a chance to spoil.
However, pretreating will help maintain:
* Color: reduces oxidation of foods such as apples and potatoes keeping them from turning a
rust-like color.
* Nutrients: helps retain the minimal loss which tends to occur during the drying process,
* Texture: the chance for fiber deterioration in the produce is lessened.
Dipping is a treatment used primarily to prevent fruits or vegetables from oxidizing. The
following are various pre-treatment dips with which you may want to experiment,
* Sodium Bisulfite: When mixed with water, sodium bisulfite is a liquid form of sulfur. It is
the most effective and least expensive anti-oxidant. Use only a food-safe grade of sodium
bisulfite that is made especially for dehydration. Excalibur® Sodium Bisulfite is available
wherever dehydrators are sold.
If subject to sulfur allergic reactions, check with your physician before using Sodium Bisulfite
as a dip.
* Fruits: Mix 1 1/2 tablespoons of Excalibur® Sodium Bisulfite in one gallon of water. Soak
fruit slices for five minutes and halved fruit for fifteen minutes, Rinse
* Vegetables: Recommended for steam blanching only. Add | teaspoon Excalibur® Sodium
Bisulfite to each cup of steaming water and blanch as you would normally. This is particularly
recommended for vegetables to be stored in excess of three months,
* Ascorbic Acid-Citric Acid Dip: is simply a form of vitamin C. Citric acid is found in all
citrus fruits. These citrus type dips are available in drug or health food stores in crystal, powder
or tablet form. Soak the prepared produce in a solution of 2 tablespoons of powder to 1 quart of
water for 2 minutes,
* Fruit Juice Dip: Citrus juices, such as pineapple. lemon or lime, may be used as a natural
anti-oxidant, Stir 1 cup of juice into 1 quart of lukewarm water and soak for 10 minutes. Note:
fruit juice is only 16 as effective as pure ascorbic acid and may add taste to your food.
* Honey Dip: Honey dips are used quite frequently on fruits to be dried. Many dried
fruits sold in the grocery store or in health food stores have been treated this way. The
honey will make fruit considerable sweeter and will add calories as well. Dissolve
| cup of sugar in 3 cups of hot water. Allow mixture to cool until lukewarm, and add
| cup honey. Dip fruits in small batches. remove with a slotted spoon and drain thoroughly
before dehydrating.
When using a dip, follow the specific directions listed above. Then, drain the treated food and
rinse it thoroughly. Blotting off any excess moisture with paper towels before placing the food
in the dehydrator is the final important step. Excess moisture of foods will prolong the drying
Blanching, as a means of pre-treatment, can be done either in boiling water or by steaming the
foods. This pre-treatment is sometimes referred to as “checking” or “crazing.” You can use
this method most effectively on tough-skinned fruits (sometimes having natural protective wax
coating) such as grapes, plums cranberries, etc. By boiling fruits in water for | to 2 minutes. the
skin “cracks” and allows the moisture to more readily escape, thus the drying time is faster.
* Water Blanch: Fill a large pan over half-full with water. Bring the water to a boil and
stir the food directly into the boiling water. Cover and blanch for approximately
3 minutes. Remove food from the boiling water and place it into ice water to cool. Blot with à
towel to remove excess water before drying.
* Steam Blanching: Using an old fashioned, pan-type steamer, fill the lower portion with
2 inches of water. The perforated upper section is then filled with food. Let the water
rapidly boil approximately four minutes. Remove food from the boiling water and place
it into ice water to cool. Blot with a towel to remove excess water before drying.
Electric Steamers: Electric steams are perhaps the best means for blanching. The
electric steamer will aid in the retention of nutrients, bring out the food's most vivid
color and heighten the natural flavor of the produce. Follow the set guidelines provided
In your electric steamer's operating manual for blanching individual fruits and vegetables.
Storage & Reconstitution
Containers for dried foods should be safe from moisture and insects. Glass jars with tightly fitted lids,
plastic zip-lock and vacuum/heat-sealable bags are recommended storage containers. Food-safe
metal cans, such as coffee cans or cookie tins. may be used to store individual bags for extra
Your dried foods should be store in a cool. dark and dry area. The ideal temperature for food
storage 1s 50° - 60°F/10 - 16°C. Storing foods in this manner further protects the flavors and colors
of your dried products from fading.
Dehydrated foods can easily be incorporated into your diet, Snacking on banana chips. dried
seasoned meats and pieces of dried vegetables is a typical habit formed by many owners of
Excalibur” Food Dehydrators. Reconstituting dried foods adds yet another dimension to the
versatility of daily food preparation.
Properly dried foods rehydrate well. They return practically to their original size, form and
appearance. If carefully handles. they will retain much of the aroma and flavor as well as their
minerals and an appreciable amount of the vitamins. There are several methods of reconstitutin 2
dehydrated food, including soaking foods in water or juice, placing food in boiling water, cooking,
or using an electric steamer. It is important to remember not to add salt, sugar or spices during the
initial five minutes of reconstitution as these additives hinder the absorption process.
*An Electric Steamer: is onc of the most efficient and successful means of rehydrating
foods. The food is placed into the rice bowl, and covered with a liquid. The circulation of the steam
will aid in permeating the food and plumping it back to it original. fresh state. For best rehydration
results, follow the guidelines given in your electric steamer's operating manual.
* Soaking: place the pieces in a shallow pan. cover with the liquid, and allow 1 to 2 hours for the
rehydration process to occur. If rehydrating overnight, place the pan in the refrigerator.
* Boiling Water: To reconstitute vegetables, place 1 cup of dried vegetables into 1 cup boiling
water. Soak for 5 to 20 minutes. Prepare according to your reci pe. To reconstitute fruits, place |
cup of water and | cup dried fruit into a pan and simmer until tender.
* Cooking: For vegetable side dishes, fruit toppings or compotes, use 1 part liquid to 1 part dried
food. For foods used in soufflés, pies and quick breads, add 2 parts of liquid to 3 parts dried food.
When cooking fruits, place them into a saucepan with boiling water, turn heat to low and simmer
I to 15 minutes or until tender.
The following charts are guidelines for the preparation, timing and testing of various fruits and
vegetables. If the humidity level is low on the days you are drying, your drying times will be closer
to the first amount of hours listed. If the humidity is high, it will be closer to the second amount
of hours listed,
Food Drying Guide Fruits
Dry best at 135°F/57°C
Food Preparation Test Time
Apples Pare, core & cut into 4" slices Pliable 7-15 hours
or rings. May be sprinkled
with cinnamon if desired.
Apricots Wash, cut in half, slice & remove Pliable 20-28 hours
pit. Dry skin side down.
Bananas Peel & cut into 1/8” slices. Leathery 6-10 hours
Berries Leave whole. For wax skin Leathery 10-15 hours
Berries pretreat by crazing.
Cherries Remove stems & pits. Cut in Leathery 13-21 hours
half & place skin side down
& sticky on tray. Will be like
raisins, watch to prevent over
Cranberries Same process as berries. Pliable 10-12 hours
Figs Wash, cut out blemishes, Pliable 22-30 hours
quarter & spread one layer
deep, skin side down.
Grapes Wash, remove stems & cut Pliable 22-30 hours
in half or leave whole, skin
side down. Blanching will
reduce drying time by half.
Fruits - continued
Food Preparation Test Time
Nectarines Wash, pit and peel. Cut into Pliable 8-16 hours
3/8" slices, dry skin side down.
Peaches Wash, pit and peel-if desired Pliable 8-16 hours
1/4" slices.
Pears Wash, remove core, peel Pliable 8-16 hours
1/4" slices, or 1/4 the pear.
Persimmons Wash, remove cap & peel Leathery 11-19 hours
1/4" slices
Pineapple Peel, remove fibrous eyes and Pliable 10-18 hours
core. Cut into 1/4" slices or
Prune Plums Wash, cut in half, remove pit Leathery 22-30 hours
and pop the back to expose
more surface to the air.
Rhubarb Wash, cut into 1” lengths. Leathery 6-10 hours
Strawberries Wash, cut off caps, slice Leathery 7-15 hours
1/4" thick. & crisp
Watermelon Cut off rind, cut into wedges Pliable 8-10 hours
and remove seeds. & sticky
Food Drying Guide
Vegetables 125°F/52°C
Food Preparation Test Time
Asparagus Wash & cut into 1" pieces. Brittle 5-6 hours
Beans, Green Wash, remove ends, cut 1" Brittle 8-12 hours
Or Wax pieces or French style.
Beets Remove all but 1/2" of the top Leathery 8-12 hours
scrub thoroughly, steam until
tender. Cool, peel & cut 1/4"
slice or 1/8" cubes.
Broccoli Wash & trim, cut stems into Brittle 10-14 hours
1/4" pieces. Dry florets whole.
Cabbage Wash, trim & cut into 1/8" Brittle 7-11 hours
Carrots Wash, trim tops, peel if desired. Leathery 6-10 hours
Cut into 1/8" cubes or circles.
Celery Wash thoroughly, separate Leathery 3-10 hours
stalks, cut into 1/4" strips.
Corn Shuck corn, trim silk & steam Brittle 6-10 hours
until milk is set. Cut off from
cob & spread on tray, stirring
several times while drying.
Cucumber Wash, slice 1/8" thick. Leathery 4-8 hours
Eggplant Wash, peel, slice 1/4" thick. Leathery 4-8 hours
Vegetables - continued
Wash thoroughly, trim, remove
tough stems, spread over trays
so leaves aren't matted together.
For more even drying, stir several
Brush off dirt or wipe with damp
cloth, slice 3/8" slice from cap
through stem ends. Spread in
single layer on tray.
Wash, trim, slice 1/4" circles.
Remove root, top and skin,
1/4" slices, 1/8" rings or chop.
Dry at 145°F/63°C.
Scrub, trim and peel if desired
Cut into 3/8" slices.
Shell peas, wash and steam only
until they indent, rinse with cold
water, blot dry with paper towel.
Remove stem, seeds and white
section. Wash and pat dry, chop
or cut 1/4" strips or rings.
Leave kernels on cob until well
well dried, then remove from cob
and dry until shriveled.
Use new potatoes, wash and
steam for 4-6 minutes. Cut
French style, in 1/4" slices,
1/8" circles or grate.
Brittle or
3-7 hours
3-7 hours
4-8 hours
4-8 hours
7-11 hours
4-8 hours
4-8 hours
4-8 hours
6-14 hours
Winter Squash
Cut into pieces, remove all
seeds. Bake or steam until
tender, scrape pulp from skin
and puree in a blender. Pour
onto Paraflexx™ sheets or
kitchen parchment paper.
When dry cover with plastic
wrap & roll.
Wash, peel if desired, cut into
1/4" slices.
Wash and remove stems, slice
1/4", Circles & for cherry/grape
tomatoes, slice in half, dry skin
side down.
Peel & cut into 3/8" slices
Wash & cut into pieces, bake
or steam until tender, puree
pulp in blender, pour onto
Paraflexx™ drying sheets.
Wash, steam until just tender,
peel and cut into 1/4" slices
Wash & cut into 1/4" slices
or into 1/8" slices for chips.
or Brittle
7-11 hours
10-14 hours
5-9 hours
8-12 hours
7-11 hours
7-11 hours
7-11 hours
Leathers & Fruit Rolls
Leathers are an easy answer to the often heard request of “What is there to eat?” Yogurt, leftover
fruits or vegetables can be pureed, sweetened and spiced and made into a nutritious, high-energy
snack food. Spread the pureed, produce thinly on Excalibur" Paraflexx” sheets or plastic wrap and
dehydrate, transforming the liquid into a chewy, quick-energy snack! Leathers are so simple to
make and take along!
Select ripe or slightly overripe (but not spoiling) produce that blends and tastes will together.
Strawberries and rhubarb, or bananas and pineapple make great combinations. Wash, remove any
blemishes, stems or pits and peel produce if desired. Keep in mind produce skins are highly nutri-
tious. Puree the produce in a blender until it is smooth.
Pour 1 1/2 10 2 cups of puree onto the Paraflexx™ or plastic wrap covered trays. Since the edges tend
to dry more rapidly, the poured puree should be 1/8" thick at the center and 1/4" thick at the edges.
Place the prepared puree in the dehydrator with the temperature set at 135%/57°C. Average drying
time for leathers is 4-6 hours. When the leather has dried. it will be a bit shiny and non-sticky to
the touch. Allow the leather to cool and peel it from the tray. Roll it into a tight cylindrical shape.
A piece of plastic wrap, measured to fit the length and width, is then tightly wrapped around the
Tart fruits such as rhubarb and cranberries require sweetening before drying. To the fruit puree,
add from 1/4 to 1/2 cup of honey or sugar. The amount of sweetener added is dependent on your
personal preference. Apple leather can be flavored with ground cinnamon or nutmeg.
Peanut butter and banana leathers can be made with 4 ripe bananas and | cup old-fashioned peanut
butter. Try adding coconut or chopped nuts to the leather for an even more interesting taste and
texture! Be sure to refrigerate leathers containing nuts as the oil in them may shorten the leathers
shelf life. Dry at 135°/57°С.
Yogurt when spread onto Paraflexx” sheets or plastic wrap and dried becomes a vividly colored
taffy-like snack. Make yogurt. add flavoring such as pureed strawberries or peppermint extract. For
best results with commercially made yogurt, use pre-stirred yogurt. Cut the rolled yogurt leathers
into 1/2" pieces and re-dry the individual “bites” for 1 hour. Re-drying the yogurt after it has been
cut will help seal the edges and prevent the pieces from sticking in the storage container.
Vegetables can be steamed until tender, pureed and mixed with herbs and spices. Tomato puree
mixed with Italian herbs can be dried and later rehydrated for use as tomato paste or sauce.
Gazpacho leathers made from tomato, cucumber, onion, green pepper and herbs is a delicious, low
calorie treat! Carrot leathers can be the base for a cream soup, Using your imagination, experiment
à bit to find out what you will like the most! Dry at 125°F/52°C.
Spanish explorers were one of the first to discover a method of saving a bit of today’s meat for
tomorrow's meal. As these pioneers ventured through Central America and the southwestern United
States, they observed Indians cutting meat into long strips and drying it with the air and the sun.
The Native Americans called this strange dried meat “charqui” (pronounced “sharkey,”) which was
later anglicized into “jerky.”
What will make your jerky special and uniquely yours is the type of cure you use. Many recipes
are available, but it’s fun to make up your own concoction. You can use virtually any combination
of the following ingredients: soy. Worcestershire, tomato or barbecue sauce; garlic, onion or curry
powder, seasoned salt or pepper.
Pick a lean cut of raw meat as free from fat as possible; the higher the fat content, the shorter the
storage life of the jerky. The best way to get uniform pieces is with a meat slicer, but a sharp knife
will do. When using a knife, partially freezing raw meat will make slicing easier. Slice the meal
either with or across the grain. Jerky cut with the grain will be chewy; cut across the grain will be
very tender but more brittle. Cut into strips 1” wide, 3/18" thick and as long as you want. Once
sliced, cut off all visible fat.
To better preserve your jerky, apply either dry or brine cure prior to dehydrating. Dry cures are salt
and seasoning mixtures rubbed into the meat surfaces. Brine cures or marinades combine water
with the salt and seasoning. Meat is soaked in the brine until the salt is absorbed,
The Process
To dry cure, spread the meat strips in a single layer on a cutting board or some other flat surface.
Sprinkle the curing mixture on both sides of the strips. Coat the strips evenly, Layer the strips one
on top of another in a glass, plastic, or stoneware container that 1s sealed tightly.
Meat for brine curing should be layered with the cure pored over it to cover the top layers. Place
the container in the refrigerator and allow it to marinate for 6-12 hours (or preferably overnight.)
Turn the strips over several times to ensure thorough coating.
Shake off any excess cure and spread the meat strips in a single layer on the dehydrator trays. Dry
at 155 “F/68°C for approximately 4-6 hours, occasionally blotting off any fat droplets that appear
on the surface.
Always test jerky using a cooled piece. Properly dried jerky, when bent, should crack but not
Package cooled jerky in air-tight containers such as zip-top or vacuum sealed bags. For best flavor
retention, package the jerky into individual serving sizes and store in à cool, dark, dry place. If
beads of moisture form on the inside of the storage container, the jerky is not dry enough and could
mold - dry longer.
Beef Jerky
Flank round and sirloin tip cuts are the best to use when making beel jerky. Rich in protein, beef
is also high in phosphorus, iron, and riboflavin. See page 19.
Game Jerky
Deer, bear and elk meat can all be made into jerky. Venison makes excellent jerky because it has
no marbled fat. Flank or round cuts are best for this purpose. Before drying, game meat should be
frozen for 60 days at 0°F/-18°C. This should kill any disease causing bacteria that may be present.
To prepare. follow instructions for beef jerky,
Poultry Jerky
For something uniquely different, try cooked chicken or turkey jerky. For this kind of jerky, vou
can use the same cures as you would for meat. Since poultry is very fibrous, expect your jerky to
be somewhat more brittle than its beef counterpart, Dry at 155°F/68°C until dehydrated throughout
{about 4 hours.)
Fish Jerky
Dehydrating fish is not a process to treat lightly. Fish for jerky must be extremely fresh to prevent
spoilage before it can be dried. Be on the lookout for the oil content of the fish. Fatty or oily fish,
like tuna, spoil rapidly and, unlike meat, there is no way to simply cut off the fat. Dehydrating
these types of fish is inadvisable (see chart below.)
* Curing: Make up a cold brine consisting of 3/4 cup salt to 1 1/2 quarts water and place the fish in it
to marinate for about 1/2 hour. Rinse the fish thoroughly to remove traces of salt; then arrange
the pieces on a cutting board. Coat the fish with a dry cure which may be made up of any
combination of salt and seasonings. Layer the coated [ish in an airtight glass or plastic container.
Refrigerate for 6-10 hours.
Remove the fish from the refrigerator and shake off any excess cure. Lay the strips on the
dehydrator trays so none are touching, and dry for approximately 12-14 hours at 155°F/68°C.
Testing: When you squeeze the fleshy part of a cooled piece of fish between your thumb and
forefinger, it should never be crumbly or crunchy. Finish by smelling and tasting the fish. The
jerky should have a mildly fishy flavor and aroma. Fish jerky should contain 15% to 20%
water and there should be no visible surface moisture.
* Storage: Store according to beef jerky storing instructions.
Fish/Shellfish % Fat Fish/Shellfish % Fat
Catfish* 5.2 Rockfish 0.2
Cod 0.5 Salmon* 9.3
Croaker 2.5 Sea Bass 1.6
Flounder 1.4 Sea Herring 2.8
Greenland Turbot 3.5 Sea Trout 3.8
Grouper 1.0 Shark* 5.2
Haddock 0.5 Shrimp 1.6
Halibut 4.3 Smelt 2.0
Lake Trout” 11.1 Snapper 1.1
Mackeral* 9.9 Sole 1.4
Monkfish 1.5 Tuna* 5.1
Mullet 6.0 Whitefish* 7.2
Ocean Perch 1.4 Whiting 1.3
Pollock 1:3 Yellow Perch 1.3
Rainbow Trout” 6.8
"Not recommended for Dehydrating
Raw & Living Foods
In 1963 Dr. Ann Wigmore and Victoras Kulvinskas founded the Hippocrates Health Institute in
Boston, MA where they taught their patients about the benefits of a completely raw, organic diet.
Today this raw food lifestyle has evolved into a worldwide movement, with Ann and Victoras being
recognized as the movement's mother and father.
What are Living Foods?
Ann Wigmore Foundation: “Living foods or raw foods are uncooked, free from animal products,
orgamic, easy to digest, rich in enzymes, and highly nutritious. They include home grown sprouted
grains and beans, vegetables, fruits nuts, fermented preparations, dehydrated snacks and delicious
deserts such as fruit and nut pies and fruit ice cream.”
Asyoubite intoaraw frultorvegetable, you are experiencing the full potential of vitamins, minerals, and
enzymes in one compact package. There is no nutritional loss caused by the heat of cooking, nor loss of
water-soluble vitamins and minerals. If your produce was organically grown, it is free of chemicals,
color dyes or preservatives,
One of the most important characteristics of raw foods, is they are easier for your body to digest
than cooked food. The enzymes are what make raw foods easier to digest than cooked foods.
When food is cooked the enzymes become deactivated by heat. During the digestive process. the
natural food enzymes assist your body's digestive enzymes in breaking down food into digestive
proteins. By eating more raw foods, your body does not have to work as hard to digest the foods,
which gives your body more vibrant energy in other areas, making you feel stronger, healthier and
Dehydration is the best way to preserve the essence of raw fruits and vegetables. Dehydrating
does not subject foods to the high temperatures associated with cooking, or traditional canning
methods. When raw food is heated to an internal food temperature of 118°F/48°C or higher, for an
extended period of time, its nutritional values begin to deteriorate, especially enzymes. Canning
also leaches out water-soluble vitamins and minerals, which also depletes the healthy qualities of
the raw-living foods.
Why Excalibur” is Superior for Living Foods
There are two important elements when dehydrating living foods to preserve the enzymes. The
first element is the proper control of temperature, and the second, is the time it takes the food to
dehydrate. If the temperature is too high the enzymes can be destroyed, bul if the temperature is
too low, the food takes longer to dry, causing it to spoil or grow bacteria,
With the Parallexx™ Horizontal-Airflow Drying System and an adjustable thermostat, Excalibur"
Dehydrators are uniquely suited for dehydrating raw foods while retaining the highest food
qualities. The adjustable thermostat allows you to control the air temperature, and the rear-mounted
fan that creates the Parallexx ™ Horizontal- Airflow Drying System provides fast and even drying.
With these two features, Excalibur” Dehydrators are able to keep the food temperature low enough
to preserve the enzymes while raising the air temperature high enough to dry the food quickly,
preventing mole and bacteria from growing. Most stackable dehydrators are poorly designed
with no temperature control, or fan to properly circulate the air, and they dry from the bottom up
requiring frequent rotating of the trays,
Excalibur’s® adjustable thermostat has been specifically designed to create a proper fluctuation in
the air temperature. As the air temperature fluctuates up, it quickly evaporates moisture from the
surface of the food. Then as air temperature fluctuates down, moisture from the center of the food
moves to the dryer outer surface. This proper fluctuation in temperature also helps to keep the food
temperature very constant throughout the entire dehydrating cycle.
Food Temperature vs. Air Temperature
During the dehydration process the food temperature is generally 20 to 30 degrees F cooler than the
air temperature, due to the effects of evaporation. As the warm air blows across the food, moisture
is evaporated from the foods surface, creating a cooling effect that keeps the food temperature
cooler than the air temperature. Keep in mind that the dial settings on your Excalibur” represent
food temperature, so the air temperature may be as much as 25 degrees higher.
Enzymes and Temperature
There are many varying opinions among raw foodists concerning the temperature at which
enzymes become deactivated. The most frequently quoted temperature is 118°F/47°C / (food
temperature) based upon the studies of Dr. Edward Howell. However, he also states that the optimal
temperatures for enzymes are between 45°/7°C and 140°F/60°C, and temperatures above 140°F/60°C
will destroy all enzymes. We have discovered through research and testing, that the second of
these two statements is more accurate when dehydrating, and that enzymes can actually withstand
food temperatures into the 140°F/60°C s. According 10 Dr. John Whitaker, a world recognized
enzymologist, and emeritus professor and den of the Food Science and Nutrition department at UC
Davis in California; most enzymes do not become deactivated until they reach between 140°F/60 °C
and 158°F/70°C. This supports Howell's statement of 1 40°F/60°C, as well as our tests and scientific
experiments. We have tested food samples for enzymatic activity that were dried at temperatures up
to 145°F/63°C and found it to be the same as in the foods dried at lower temperatures.
Enzymes are also most susceptible to damage by high heat while the food is wet. Once a high
percentage of the foods moisture has been remove, the enzymes become more stable or dormant,
and can withstand food temperatures higher than 155°F/68°C. according to Viktoras Kulvinskas.
When the food is rehydrated with water or in the digestive track the enzymes become active again
and assist your body's enzymes in the digestive process.
How to use your Excalibur® for Living Foods
According to Ann Wigmore and Viktoras Kulvinskas, the best way to preserve the living enzymes,
and overcome the potential of spoilage or bacteria growth, is to set the dehydrator on the highest
temperature setting for the first two or three hours, then turn it down to less than 120°F/49°C for
the remaining time. During the initial hours the food temperature will not exceed 118°F/47°C
because of the high moisture content in the food. Neither will the air temperature immediately rise
to 145%F/63 °C. It may take several hours to get up that high. Following this procedure will cut the
lengthy (30+ hours) drying time in hal f. If you cannot be there to turn the dehydrator down you
may set at a lover temperature between 105°F/41°C and 120°F/49°C, but keep in mind that the lower
the setting, the longer it will take to dehydrate.
The #1 Choice of Leading Raw Foodists
Since the beginning of the raw food movement Excalibur” Dehydrators have been the #1 choice
of leading raw foodists. Over twenty years ago, Ann Wigmore spoke with Roger Orton (founder
of Excalibur”) and introduced to him this new lifestyle. She had tested all the dehydrators on the
market and found the Excalibur” to be the best dehydrator for living foods, because of its superior
design, construction, versatility and performance.
At the 2001 Raw Food Festival held in Portland, Oregon we spoke with Viktoras Kulvinskas about
his experience with Excalibur® Dehydrators, and this is what he had to say:
“I have been using and marketing the Excalibur" dehydrators for over ten years, I have
rested other dehydrators on the market and found the Excalibur” to be superior in service,
performance, durability, price and quality. I have pioneered the virtue of 145°F/63°C setting at
the initial dehydration of high liquid nut/grain blends, since the initial evaporation keeps the
food temperature way below 118°F/47°C, the temperature at which enzymes loss oceurs. After a
few hours, the temperature is lowered to less than 120°Fi49°C. The finished products were tested
and found to be enzymatically active. This procedure prevented the spoiled smell of dehvdrates
done at singular settings below 110°F/43°C. Excalibur® is a product made perfect for the raw
food community and others who are searching for high quality in their foods.”
Raw Food Institutes, Organizations and Restaurants that use Excalibur":
Hippocrates Health Institute Tree of Lite Rejuvenation Center
Ann Wigmore Foundation Living Light Culinary Arts Institute
Ann Wigmore Institute Natures First Law
Optimum Health Institute The Raw World
Hallelujah Acres Roxanne's
The Living Foods Institute Raw Truth Café
The Raw Family Quintessence
Sprout Café
Recognized Raw Food Leaders
Viktoras Kulvinakas Fred Bisci PhD
David Wolfe Jameth Dina ND
(Gabriel Cousins MD Paul Nisson
Cherie Soria Victoria Boutenko
Doug Graham DC
Other Dehydrator Uses
Herbs and Spices
Herbs and spices are sometimes a neglected part of our cookery. Use your Excalibur” dehydrator
to dry your own freshly grown herbs! Buy bulk quantities of fresh herbs and spices, dry them and
create special teas and seasonings. Left-over parsley will no longer be wasted. . as drying herbs
and spices require rather simple preparation:
Trim off any dead or discolored plant parts. Wash the leaves and stems in cool water.
Prepare accordingly.
Preheat dehydrator with the thermostat on 95"F/35°C - 115°F/46°C.
Note: thermostats are calibrated and are most accurate on higher temperatures. If herbs
take longer that #4 below, turn temperature to a higher setting. Higher humidity areas may
require à temperature as high as 125°F/52°C to dry herbs and spices properly.
Spread the plants in a single layer on trays.
Dry 2 to 4 hours
Store in airtight containers free from moisture. Also, keep dried herbs and spices from
sunlight. Sunlight fades the color and weakens flavoring oils.
Nuts provide a concentrated source of protein, and many are rich in necessary dietary fats as well.
Nuts can be dried at home in their natural state or spiced and seasoned.
Whole, unshelled nuts or just the kernels or nutmeats can be dried.
Spread nuts in a single layer on the drying trays.
Dry at 115°F/46°C - 125°F/52°C. Whole nuts should dry in 10 to 14 hours, and nut meats
should be dry in 8 to 12 hours.
Store in airtight containers in the refrigerator.
Note: Due to high oil content, nut meats may turn rancid if not refrigerated.
Raising Bread
The perfect environment for raising bread exists right inside your Excalibur” dehydrator. Remove
the trays from the dehydrator, set the thermostat at 115°F/46°C and allow the unit to preheat. Place
a shallow pan of water on the bottom of the dehydrator. Insert a tray directly above the water and
place the bowl of dough on the tray. Cover the dough with a cloth to keep it from drying out.
Allow the dough 1/2 to one hour of time to rise. When it has risen, continue with preparation
according to your recipe.
No need for separate pasta racks! Place strips of freshly made pasta in single layers onto your
drying trays. Dry for 2 to 4 hours at 135°F/57°C. Store in airtight packages.
There is no need to throw away crackers, chips, cookies or cereals that have become stale.
Recrisp these items by placing them in a single layer on the drying trays and drying them for |
hour at 145°/63°C.
Homemade yogurt is economical and easy when made in your Excalibur”. Add 1 cup powdered
milk to 1/2 gallon low-fat milk. Scald for 2 seconds. Remove from heat and cool to 1 | 5°F/46°C.
Add 2 tablespoons of non-pasteurized plain yogurt to the cooled milk. Pour into containers and
cover. Incubate in the dehydrator at 115°F/46°C for 5 hours. (Note: Use a candy thermometer for
best results.) Do not disturb, bump. open door or move while yogurt is incubating. When finished.
refrigerate. Before serving, add flavors or fresh fruit, if desired.
Cottage cheese got its name from the fact it is so easily made in the home...or in the cottage.
Unripened cheese, such as cottage cheese, can be made in your Excalibur™ dehydrator. To make
this cheese, you'll need a gallon of pasteurized milk and either 4 tablespoons of unflavored yogurt,
1/2 cup fresh buttermilk, or 1/4 tablet of rennet dissolved in 1/2 cup warm water,
Pour the milk into a crock and warm it to room temperature, about 72°F/22°C. Mix in the yogurt,
buttermilk, or rennet and cover the crock with cheesecloth. Place the crock in the dehydrator and
hold the temperature inside at 85°F/29°C and 12 to 18 hours until clabbered. Clabbering means
that the milk has separated to form thick, solid “curd” and the watery, liquid “whey.” When the
milk has thickened into curds and little whey lays on the surface, the cheese is clabbered.
Next, cut the curd as follows. Use a long bladed knife and make all cuts approximately 1/2" apart.
|. Holding the knife vertically, make straight up and down cuts across the curd.
2. Now slant the knife and make diagonal slices down through the cheese following the cuts of
step 1. make the first cut at a 45° angle but gradually stra izhten the blade so that the last cut
15 nearly vertical,
. Repeat the process in step 2, only slant the knife in the opposite direction.
4. Turn the crock 180°F/82°C and make a final set of vertical cuts to form a crosshatch pattern
on the surface. This process helps the sour whey drain out.
Place several inches of water in à large pan. set the crock in it and heat to 115°F/46°C. Hold the
cottage cheese at this temperature for 1/2 hour. stirring occasionally. Once the time is up. line à
colander with cheesecloth and pour in the curds and whey. Allow the whey to drain off; otherwise.
it will give the cottage cheese a bitter taste, To get rd of even more of the sour taste, dip the
colander I cold water and gently stir the curds to wash away the last traces of the whey. Let
the curds drain thoroughly. If desired, add 1 teaspoon salt per pound of cottage cheese and 4-6
tablespoons of cream. After refrigeration. your cottage cheese will be ready to eat as is or in fruit
salads, dips, cheesecake and casseroles.
In addition to using your Excalibur” to make soft cheeses, semi-soft and hard cheeses also can be
made. There are between 700 and 2000 kinds of cheese and instructions for making them would
become a book in itself! Preserve it, Naturally! has “how-to's” for making semi-soft and hard
cheeses in your Excalibur® dehydrator.
Drying Photographs
To dry photographs, treat and wash as usual. Shake or squeegee ofl the excess liquid and place
on the drying trays. Dry until no wet spots remain. Note: Dry only photographs that have been
printed on resin-water stock. Other types will wrinkle unless pressed flat.
Whole Meal Preparation
Outdoor enthusiasts will want to use the Excalibur® 10 prepare whole meals that need only to be
rehydrated. Dried meats combined with powdered tomato and dried vegetable bits can be mixed
with dried pasta and cooked in a kettle over the campfire for a “gourmet” after-hiking dinner! A
bit of creativity and knowledge of required rehydration time is all that is needed to devise recipes
for lightweight and nutritious take-along meals.
Year-Round Dehydration Tips
(Good buys: Avocados, bananas, cabbage, cauliflower, mushrooms, pears, potatoes, turnips and
winter squash
Creamy Mushroom Soup
| 1/2 cups dned mushrooms 1/2 cup dried onions
2 cups hot beef bouillon 1/4 cup margarine
4 cups milk 1 tsp salt
6 thsp flour parsley or garnish
Saute mushrooms and onions in margarine in a heavy saucepan for 5 minutes, stirring
occasionally. Combine bouillon, milk, salt & flour. Blend until smooth. Add to sautéed
mushrooms and onions. Cook over low heat until the mixture comes to a boil, stirring constantly.
Ciarnish with parsley. Makes about 8 servings.
Good buys: Avocados, bananas, broccoli, cabbage, cauliflower, kumquats, mangos, mushrooms,
pears, tangerines, winter squash
Sweetheart Yogurt Leather
Strawberry, cherry or raspberry pre-stirred yogurl
Heart shaped cookie cutter Paraflexx” sheets
Cover each drying tray to be used with a Paraflexx™ sheet or plastic wrap. Use 1 carton of yogurt
per tray, With yogurt at room temperature, empty cartons onto sheets. With a spatula, smooth the
yogurt into and 8-10" circle. Dry at 135"F/57°C for 4-5 hours. When dried, yogurt will be shiny
and non-sticky when lightly touched. With a heart shaped cookie cutter, cut 4-5 hearts out of the
cooled piece of yogurt. Cover each with plastic wrap and store.
Good buys: Artichokes, asparagus, avocados, bananas, broccoli, grapefruit, kumquats, lettuce,
mushrooms, radishes, spinach
Potatoes O'Brien
2 cups dried, chopped potatoes |/4 cup dried onion
Fresh ground black pepper to taste 1/2 cup crumbled bacon (optional)
1/4 cup chopped dried green onion 1/4 cup dried red peppers
4 thsp oil salt to taste
Rehydrate potatoes, onion & pepper, letting stand about 20 minutes, dran. In a skillet, over medium
heat add oil. Cook potatoes, onion & pepper until crisp & golden brown. Add crumbled bacon,
salt, & pepper. Serves 6 — 1/2 cup serving each.
Good buys: Asparagus, bananas, cabbage, chicory, escarole, onions, pineapple, radishes, rhubarb,
spinach, strawberries
Springtime Potpourri
3 cups dried rose petals (red, pink yellow) I cup dried lavender flowers
I cup dried bachelor buttons or cornflowers | cup dried calendulas
| cup dried pansy heads | tbsp orris root powder
2 thsp combined spices- cloves, nutmeg & allspice 10 drops rose oil (optional)
Dry petals in dehydrator at 95°F/351°C until crisp. Lightly mix flowers in a bowl & sprinkle with
orris root and rose oil. Store in a jar for 1 month in a cool, dark place. Then place in decorator
jars. Your potpourri will be ready just in time for Mother's Day!
Good buys: Asparagus, bananas, celery, papaya, peas, pmeapple. potatoes, strawberries,
lomatoes, walercress
Summer Salad Topping
3/4 cup dried onion flakes 1/2 cup dried crumbled carrots
1/4 cup dried red peppers 1/4 cup dried green peppers
1/4 cup dried parsley 1/4 cup sunflower seeds
1/2 cup dried tomato flakes 1/2 сир grated parmesan cheese
Coarsely chop all ingredients in a blender. Be sure that all ingredients are thoroughly mixed,
Refrigerate mixture in glass jar with tight lid. To serve, sprinkle mixture over salads.
Good buys: Avocadoes. Apricots, bananas, cantaloupe, cherries, corn . cucumber, fi 2s, green
beans, limes. mangos, nectarines, onions, peaches, peas. peppers, pineapple, plums, summer
Herbed Quiche
9" pastry shell 4 cggs
2 cups light cream | tsp ground dill weed
1/8 tsp white pepper 1/2 tsp salt
4 tablespoons dried parsley 1 tsp dried basil
I 1/4 cups grated swiss cheese
Bake pie crust for 8 minutes. Beat together eggs, cream, salt pepper and herbs. Sprinkle the
cheese over the bottom of the crust and pour in egg mixture. Bake for 15 minutes at 425°F/2 18°C.
then lower the heat to 350°F/177°C and bake for 30 minutes more, or until a knife inserted in the
center comes out clean. Serve in wedges.
Good buys: Apricots, bananas, blueberries, cabbage, cantaloupe, cherries, corn, cucumbers, dill,
eggplant, figs, Gravenstein apples, green beans, nectarines, okra, peaches, peppers, prunes,
Aztec Corn
3/4 cup dried onion | 1/2 cup dried corn, rehydrated
| cup sour cram 1/4 cup mild red salsa
1/4 teaspoon pepper 3 tablespoons butter
1/4 cup water | cup shredded Monterey jack cheese
3/4 teaspoon salt 1 can chopped black olives
Saute onion in butter until soft. Add com & water. Cover tightly & cook over medium heat for
5 minutes. Remove cover and over high heat, boil away most of the liquid. Stir in sour cream,
cheese, salsa, olives, salt & pepper. Heat thoroughly, but do not boil. Serves 6
Good buys: Apples. bananas, beets, berries, cabbage, carrots, corn, cucumbers, dill, eggplant,
figs, melons, nectarines. peaches. pears, peppers. plums, potatoes, summer squash, tomatoes
Smokey Beef Jerky
4 pounds lean beef, cut into 1/4" strips | teaspoon garlic powder
1/4 cup soy sauce 1/2 cup catsup
1/2 teaspoon hickory smoke flavoring | teaspoon cracked pepper
1/4 cup Worcestershire sauce
Blend all ingredients and soak meat strips in mixture. Keep refrigerated 6-12 hours, stirring and
turning meat occasionally in marinade. Once meat is marinated to desired strength, drain off
excess and dehydrate according to directions for beef jerky.
Good buys: Apples, bananas, broccoli, carrots, cauliflower, corn, cucumbers, dill, figs, grapes,
greens, melons, okra. onions, pears, peppers, potatoes, summer squash, tomatoes, yams
Yogurt Coated Granola
4 cups uncooked rolled oats 1 cup wheat germ
1/2 cup bran flakes, crumbled | cup shredded unsweetened coconut
1/4 cup sesame seeds 1/2 cup water
2 tablespoons vanilla extract 1/2 cup brown sugar, firmly packed
1/2 cup peanuts 1/2 cup sunflower seeds
1/2 teaspoon cinnamon | tablespoon oil
2 cups dried apples | сир chopped dates
| cup walnuts 1/8 teaspoon salt
1/2 cup honey | cup raisins
4 pints apple-spice pre-stirred yogurt
Preheat oven to 300°F/149°C. In a large bowl, mix oats, wheat germ, bran flakes, coconut, sesame
seeds, sunflower seeds, cinnamon and salt. In a small saucepan, heat oil, honey, water and brown
sugar until warm, stirring until brown sugar is dissolved. Remove from heat & stir in vanilla.
Pour oil mixture over oats, stirring well to coat. Pour into shallow baking sheets. Bake 25-30
minutes or until golden brown, stirring occasionally. Remove from oven and add nuts and fruit.
Mix the granola with yogurt. Place the granola on drying trays covered with Paraflexx” sheets.
Dry at 135°F/57°C for 3-4 hours. Store in tightly closed containers or, zip-top/vacuum type plastic
Good buys: Apples, bananas, broccoli, grapes, peppers, persimmons, pumpkin, yams
Dried Pumpkin Seeds
Remove pumpkin seeds from the pumpkin. Wash thoroughly and remove any stringy pulp from
the seeds. pat dry. Spread in a single layer on drying trays. If desired, sprinkle with scasoned or
garlic salt. Dehydrate at 110°F-120°F/43°C until crisp, stirring frequently.
Good buys: Apples, bananas, broccoli. cabbage, cauliflower, cranberries, dates, eggplant,
mushrooms, pumpkin, sweel potatoes
Turkey Tetrazzini
2 cups spaghetti, broken in small pieces 1/2 cup dried, chopped green peppers
| cup white sauce 1 cup chicken or turkey broth
Dash pepper 2 cups dried, cooked chicken or turkey
1/2 cup dred, chopped onions 1/4 cup dried mushrooms
1/2 teaspoon salt | 3/4 cups grated cheddar cheese
Rehydrate peppers and onions in | cup hot water. Meanwhile, cook spaghetti. Drain and place
in 9x12 baking dish or 2 quart casserole. Drain green peppers and onions; mix together with
chicken or turkey, white sauce, mushrooms, broth, salt, pepper and | 1/4 cups grated cheese.
Pour over cooked spaghetti and sprinkle '4 cup grated cheese over top. Bake at 350°F/177°C for
45 minutes.
Good buys: Apples, avocados, bananas, grapefruit. lemon, limes, mushrooms, oranges, pears.
pineapple, tangerines
Festive Meringue Cookies
6 egg whites 2 teaspoons while vinegar
2 cups superfine sugar
Beat together egg whites and vinegar until soft peaks form. Gradually add sugar and beat until
the mixture is stiff and the consistency of taffy. Add 2 cups of any of the following:
Mint chocolate chips & 3 drops green food coloring
2 tablespoons cocoa & peanut butter chips Almonds & 2 teaspoons
Peanut butter chips Mini-chocolate chips
Any chopped nuts Coconut
Lemon flavoring & grated lemon rind Dried [ruit
Drop by tablespoon onto Paraflexx™ or plastic wrap covered trays. Dehydrate at 135°F/57°C for
4 hours or until hard. Store in airtight containers, Makes 100 cookies,
Year-Round Recipes
Banana Blush Leather
| cup strawberries
| banana
Puree fruit in blender. Pour onto Paraflexx™ sheets or plastic wrap and dehydrate at 135°F/57°C
until leathery.
Peachy Pear Leather
| cup peaches, peeled
1/2 cup pears, peeled
Blend together and sweeten if desire. Pour onto Paraflexx™ sheets or plastic wrap and dehydrate
at 135°F/57°C until leathery.
Persimmon-pineapple Leather
I cup persimmon pulp
1/2 cup crushed pineapple
Puree in blender. Spread onto Paraflexx™ sheets or plastic wrap and dehydrate at 135°F/57°C
until leathery.
Spaghetti Sauce Mix
| thsp dried onions | tbsp dried parsley
3 tsp cornstarch | thsp dried green peppers
I 1/2 tsp dried garlic powder | tsp sugar
1/2 tsp dried oregano 1/2 tsp dried basil
| cup tomato powder 1/4 cup dried, sliced mushrooms
Mix all ingredients and store in a tightly sealed glass container. To prepare sauce, add 3 cups of
water to mix and simmer until thick. Serves 4.
Beef Jerky Ole’
| jar of mild salsa | package chili seasoning mix
| tsp oregano powder crushed red pepper
5 Ibs lean beef, sliced 1/4" thick
Remove all visible fat from beef. Combine all ingredients except crushed red pepper in a large
bowl. Place meat into a zip-top plastic bag and add marinade. Place in refrigerator overnight,
turning occasionally.
Place piece of meat in a single layer on the drying trays. For extra zest sprinkle crushed red
pepper sparingly over the meat.
Dehydrate meat for 6-10 hours at 155°F/68°C. Test for dryness; when meat is bent, it should
crack, but not break. Store in air-tight container or vacuum sealed bags.
Questions & Answers
One side of my drying trays seems to be dried before the other.
What should | do?
Because your dehydrator may dry one side faster than the other, halfway through the drying cycle
you may want to turn the trays 180". This will speed up the dehydration process and will reduce
energy consumption.
My apples and pears have darkened to a rusty-brown color while drying. Are they
safe to eat?
Yes. Fruits that have turned brownish color are safe to eat. Many 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.
Why should the edges of my fruit leather be thicker than the center?
With fruit leathers, the edges of the mixture tend to dry first. If the edges are the same thickness as
the center, they will dry too quickly and become brittle.
My fruit leathers are very thin and brittle. I'd like to make them like the ones sold
commercially. How can | do that?
Juicy fresh fruits, such as strawberries, can be too runny to create a thick, chewy leather like the
commercial types. By simply adding a banana when pureeing. the mixture will become thick and
the fruit leather will as well. Be sure to pour 3/4 to | cup of puree on each tray and allow it to spread
out. Remember, the poured puree should be 1/4" thick at the edges.
If | powdered my dried vegetables, what could | use them for?
Powdered onion and garlic, of course. are favorite seasonings for meats and sauces, Powdered
tomatoes can be reconstituted into tomato sauce, paste, catsup, juice or soup. Powders are easy to
make. A blender or food processor will give you the finest texture. Simply place pieces of dried
vegetables into a blender and process. Store in air-tight bottles or jars.
As items dry, should they be removed to allow better circulation for still moist foods
and avoid over drying?
Yes. As foods dry, remove them from the trays and package. The other still moist pieces should
remain in the dehydrator until they are completely dry. However. if you have sliced your food into
uniform pieces and have turned your trays 180” halfway through the cycle, your load should be
linished at the same time.
Do you have more detailed information in your book Preserve It, Naturally! and does
it include guidelines or is it just recipes?
Preserve It, Naturally! is a 156 page spiral bound book. It contains hundreds of color pictures and
diagrams! The book completely details every aspect of drying from mint leaves to pistachio nuts. It
has detailed directions for craft ideas, instructions for yogurt and cheese making. dehydrating grains
and even making baby food! There are 170 recipes using home dried fruits, vegetables, meats and
grains for you to try, experiment with or use as a guideline while concocting your own!
Trouble Shooting Guide
All Excalibur™ Dehydrators are checked three times for any electrical or mechanical problems. They
are shipped in perfect working order. If you see any damage to the machine due to rough shipping
you must report it to the shipper or dealer you purchased from. Excalibur® will not be responsible
for damage due to shipping. Excalibur® technical support may be contacted at (916) 381-4254 from
9 a.m. to 4 p.m. Mon-Fri Pacific standard time.
Problem Answer
Nothing turns ON Test the outlet with another appliance that works. Test the
dehydrator on another outlet that you know has power.
On/Off knob is missing It has probably come off due to rough shipping. Look through
the box and packaging material. Replace by aligning the flat
on the “on” knob with the flat on the knob. Press on fully.
Fan makes a rubbing noise Due to rough shipping the trays may have been forced into
the fan's protective screen. Take out the trays, and blow on
the fan blade to locate where it is rubbing against the screen,
You may need to turn the fan on and press gently against the
screen and listen where the noise increases. With a pair of
needle nose pliers pull the screen away from the fan blade at
point of contact.
Mo heat, but fan works Remove trays and check for any loose wires.There may
be a piece of dust or shipping debris blocking the tiny
electrical points in the thermostat, or it may simply be stuck
due to rough shipping. With the fan running, turn the knob
back and forth between the highest and lowest settings
pausing for a moment on each setting. With your free hand
tap firmly on the back of the unit behind the knob while you
are turning it. Repeat for 40 knob rotations.
Polyscreens missing The polyscreens are all placed on the bottom or top tray. Take
out all the trays and look inside the dehydrator with sufficient
light so you can see them. They are there.
Accessories are missing Kitchen accessories are shipped in the dehydrator box with
exception of the apple peeler, v-slicer, jerky gun or cannon.
They are placed on the side of the dehydrator and may have
slid underneath. Double check by removing all packaging.
Paraflexx'” sheets are the same color as the corrugated box,
so look closely.
Door seems to be broken or Most high-quality plastic parts are injection molded. A mold is
scratched at bottom put into a plastic injection-molding machine, where the plastic
is melted and injected under extremely high pressure into the
mold. Where the plastic enters the mold is called the gate. All
plastic parts must have a gate. Most gates are in an area that
is not seen. The best place for the gate on the door was the
center on the bottom. We break the gate off and if necessary
file off any sharp edges. Due to design constraints this is the
best we can do.
Order on-line www.drying123.com
Excalibur’s Take-back and
Recycle Program
Excalibur” is committed to minimizing the environmental impact of our products by
using environmentally-focused policies and practices in the design, manufacture, sup-
port, take-back and disposal of our products. This commitment meets the requirements
of the European Union's Waste Electrical and Electronic Equipment (WEEE) Directive.
This Directive requires producers of electrical and electronic equipment to finance the
lake-back for re-use or recycling, of their products placed on the EU market.
Excalibur® offers customers a Take back and Recycle program to properly dispose of our products
that have reached the end of their useful life.
Products that are returned to Excalibur® through this program are disposed of in an environmentally
sale manner using processes that comply with the WEEE, all EPA guidelines, and U.S. environmental
laws at all levels of government. All Excalibur® branded products are accepted under the program.
For more information please see our website at MWww.drying 123.com
Models and Rating Information
4 Tray Models
Model Number: 2400
Electrical Rating: 220watts, 120V, 60Hz
Model Number: 4400
Electrical Rating: 220watts, 230V, 50Hz
5 Tray Models
Model Number: 2500 & 3500
Electrical Rating: 400watts, 120V, 60H7
Model Number: 3526T
Electrical Rating: 400watts, 120V, 60Hz
Model Number: 4500
Electrical Rating: 400watts, 230V, 50Hz
Model Number: 4526T
Electrical Rating: 400waitts, 230V. 50H7
9 Tray Models
Model Number: 2900 & 3900
Electrical Rating: 600watts, 120V, 60H7
Model Number: 3926T
Electrical Rating: 600watts, 120V, 60Hz
Model Number: 4900
Electrical Rating: 600watts, 230V, S0Hz
Model Number: 4926T
Electrical Rating: 600watts, 230V, 50Hz
Excalibur’s® Convenient
Lift-off Door
You'll love the convenience of the Excalibur's* exclusive removable door. Just lift off the door
and set on top of the dehydrator. Now trays can easily slide in and out for convenient loading,
unloading, checking and cleaning. The Excalibur* can also be placed anywhere on the kitchen
Small 4 Tray Model
To install door, slide in all trays, then slide door into grooves
located in the sides of dehydrator (see Fig. 1) RE
Medium 5 Tray and Large 9 Tray Models
To install the door hold it at a slight angle, (see Fig. 2). Place the hooks on the inside top of the
door on the ledge at top of dehydrator, (see View A). Be sure there is an even space between the
door and the side of dehydrator. (see Fig. 3). and that the bottom of the door does not hit the sides,
(see front and side View B). This allows moist air to exit.
— Lt Fig. 3 — =
View A
Limited One Year Warranty
Excalibur” Products warrants to the ORIGINAL RETAIL PURCHASER of this product that if it 1s
purchased through an AUTHORIZED EXCALIBUR RETAILER, and operated in accordance with
the printed instruction accompanying it, then for a period of one year from the date of purchase, the
product shall be free from defects in material and workmanship.
Products sold through online auctions are not eligible for warranty services from Excalibur”. To
obtain warranty service an original or copy of the sales receipt from the original authorized retailer
is required and your warranty must be registered online at wwwdrying/23.com or by mailing in
Excalibur® will not replace missing components from any package purchased through an online
If you need to send a unit in for warranty service, please contact our Technical Support department
for a returned merchandise authorization number (RMA#). In most cases technical problems can be
corrected without returning the product. Tech support can be reached any of the following ways:
Tech Support Dept — 6083 Power Inn Rd — Sacramento, CA 95824
Phone (916) 381-4254; Fax (916) 381-4256; email - mail@excaliburdehydrator.com
When you contact the Technical Support Department, please have available the model number
of the unit, vour return shipping address and daytime telephone number. The Tech Support
Representative will provide you with an RMA# and shipping instructions. Once you have received
the RMA#, securely package the unit and follow the return shipping instructions.
Terms and Limitations
The company will repair (or at its discretion, replace) the product free of charge if in the judgment
of the company, it has been proved to be defective as to sellers labor and material, within the
warranty period.
New or rebuilt replacements for factory defective parts will be supplied for (1) year trom date
of purchase. Replacement parts are warranted for the remaining period of the original warranty
Limitations: The warranty is void if the product is used commercially and/or for any purpose other
than which it is designed. The product must not have been previously altered, repaired, or serviced
by anyone other than the company. The product must not have been subjected to accident in transit
or while in the customer's possession, misused, or operated contrary to the instructions contained
in the instruction manual. This includes failure caused by neglect of reasonable and necessary
maintenance, improper line voltage and acts of God. This warranty is not transferable and applies
only to U.S. and Canadian sales.
Except to the extent prohibited by applicable law, no other warranties whether expressed or
implied. including warranty merchantability and fitness for a particular purpose shall apply to this
product. Under no circumstances shall Excalibur” Products be liable for consequential damaged
sustained in connection with said product and Excalibur” Products neither assumes nor authorizes
any representative or other person to assume for it any obligation or liability other than such as it
expressly set forth herein. Any applicable implied warranties are also limited to one (1) year period
of the limited warranty. This warranty covers only the product and its specific parts, not the food
or other products processed in it.
Register Your Warranty at www.drying123.com
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