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Convection Toaster
Oven-Broiler
Dehydration Racks
USE AND CARE GUIDE AND RECIPE BOOK
MODEL TOV211DEH
(Use with Toastmaster Convection Toaster Oven Broiler Model TOV211)
Questions
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TOV211DEH
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Introduction The process of dehydrating fruits and vegetables is one of the earliest methods of food preservation known. Prunes and grapes have been sun-dried since the early days of their cultivation. Dried fruits and vegetables make great snacks or desserts, and they can also be added to, or mixed with, other foods. Meat can also be dehydrated to make beef jerkies. Dehydrating foods is a healthy way of preserving them, because the removal of liquid inhibits the growth of bacteria. Food Dehydra
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When using the Dehydration Racks one rack may be placed into Use and Care Shelf Positions #1, #3 and #5 on the Model TOV211 (Sold Separately). Before using for the first time, unpack the accessories and wash in warm, 1, 2, or 3 racks may be used simultaneously in any shelf position. soapy water or in the dishwasher. Rinse well and dry thoroughly. Clean-up of Dehydration Racks 1. Allow to cool before cleaning. Shelf Position 1 and 2 2. Hand wash with soap and water, a mild abrasive cleaner and
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When using the Dehydration Racks one rack may be placed into Use and Care Shelf Positions #1, #3 and #5 on the Model TOV211 (Sold Separately). Before using for the first time, unpack the accessories and wash in warm, 1, 2, or 3 racks may be used simultaneously in any shelf position. soapy water or in the dishwasher. Rinse well and dry thoroughly. Clean-up of Dehydration Racks 1. Allow to cool before cleaning. Shelf Position 1 and 2 2. Hand wash with soap and water, a mild abrasive cleaner and
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Preparation Guidelines for Drying Vegetables Select only the highest quality, fresh, crisp and tender vegetables for VEGETABLE PREPARATION APPROX. TIME drying. Wash vegetables carefully just before processing to remove dirt AND PRETREATMENT IN DEHYDRATOR* and bacteria. Most vegetables should be peeled, trimmed, cut or shredded prior to drying. Asparagus Cut in half to divide tips 17-19 hours from sterns. Tips are best for drying, but dried sterns Pretreatment can be crushed and used Blanchi
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Preparation Guidelines for Drying Vegetables Select only the highest quality, fresh, crisp and tender vegetables for VEGETABLE PREPARATION APPROX. TIME drying. Wash vegetables carefully just before processing to remove dirt AND PRETREATMENT IN DEHYDRATOR* and bacteria. Most vegetables should be peeled, trimmed, cut or shredded prior to drying. Asparagus Cut in half to divide tips 17-19 hours from sterns. Tips are best for drying, but dried sterns Pretreatment can be crushed and used Blanchi
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Guidelines for Drying Vegetables Preparation and Pretreatment (Cont.) of Fruits VEGETABLE PREPARATION APPROX. TIME Almost all fruits are suitable for drying at home, but some fruits will AND PRETREATMENT IN DEHYDRATOR* require more drying time than others; the guidelines offered in this manual will help you get started. Some fruits might not be suitable Cucumber Wash, trim and slice about 11-13 hours for drying all year round, so it will be helpful to learn which fruits are 1 ⁄4" thick. in sea
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Guidelines for Drying Vegetables Preparation and Pretreatment (Cont.) of Fruits VEGETABLE PREPARATION APPROX. TIME Almost all fruits are suitable for drying at home, but some fruits will AND PRETREATMENT IN DEHYDRATOR* require more drying time than others; the guidelines offered in this manual will help you get started. Some fruits might not be suitable Cucumber Wash, trim and slice about 11-13 hours for drying all year round, so it will be helpful to learn which fruits are 1 ⁄4" thick. in sea
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Pretreatment (cont.) Guidelines for Drying Fruits (Cont.) Sodium Bisulfite VEGETABLE PREPARATION APPROX. TIME Ask for food-safe, (USP) grade only. Dissolve 1 teaspoon of sodium AND PRETREATMENT IN DEHYDRATOR* bisulfite in one quart of water. Prepare small amounts of fruit and dip for 2 minutes in the solution. This helps prevent loss of vitamin C and Coconut Drain milk, crack and remove 24-30 hours maintains a bright color. Sodium bisulfite is available in most coconut. Pat dry and cut pharmac
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Pretreatment (cont.) Guidelines for Drying Fruits (Cont.) Sodium Bisulfite VEGETABLE PREPARATION APPROX. TIME Ask for food-safe, (USP) grade only. Dissolve 1 teaspoon of sodium AND PRETREATMENT IN DEHYDRATOR* bisulfite in one quart of water. Prepare small amounts of fruit and dip for 2 minutes in the solution. This helps prevent loss of vitamin C and Coconut Drain milk, crack and remove 24-30 hours maintains a bright color. Sodium bisulfite is available in most coconut. Pat dry and cut pharmac
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BEEF JERKIES Herbs and Flowers Use only lean meat. Cut away excess fat, then cut meat into strips and Rinse and pat dry. Remove any dead, mushy or discolored portions, place in deep dish suitable for marinating. Prepare marinade as but leave the stem and do not break apart until after drying. Spread instructed below. herbs or flowers on tray and allow to dehydrate for about 2-7 hours, Saturate meat in marinade, cover dish and place in the refrigerator to depending on their type. Wh
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BEEF JERKIES Herbs and Flowers Use only lean meat. Cut away excess fat, then cut meat into strips and Rinse and pat dry. Remove any dead, mushy or discolored portions, place in deep dish suitable for marinating. Prepare marinade as but leave the stem and do not break apart until after drying. Spread instructed below. herbs or flowers on tray and allow to dehydrate for about 2-7 hours, Saturate meat in marinade, cover dish and place in the refrigerator to depending on their type. Wh
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Food Storage Recipes VEGETABLE PUREE Packaging 1 cup mixed dried vegetables 1 DRIED FOODS MUST PROPERLY PACKAGED IN ORDER TO KEEP ⁄2 cup hot water 1 WELL. ⁄4 cup milk Package your dried foods in freezer plastic bags, squeezing out as 1 tablespoon butter or oil much air as possible. Heat-sealable bags may also be used. Store the Use only very dry, brittle vegetables. Mix dried vegetables and grind plastic bags inside of airtight metal, plastic or glass container. Storing until powdery. Add water
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Food Storage Recipes VEGETABLE PUREE Packaging 1 cup mixed dried vegetables 1 DRIED FOODS MUST PROPERLY PACKAGED IN ORDER TO KEEP ⁄2 cup hot water 1 WELL. ⁄4 cup milk Package your dried foods in freezer plastic bags, squeezing out as 1 tablespoon butter or oil much air as possible. Heat-sealable bags may also be used. Store the Use only very dry, brittle vegetables. Mix dried vegetables and grind plastic bags inside of airtight metal, plastic or glass container. Storing until powdery. Add water
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CHICKEN-VEGETABLE SOUP (CONT.) BANANA PUREE 1 cup dried bananas Variations: 1 ⁄2 cup hot water 1 ⁄2cup milk CHICKEN-POTATO SOUP Make the Chicken-vegetable Soup, but for noodles and rice, Grind dried bananas until finally chopped. Add water and milk, and 3 substitute ⁄4 cup potatoes, peeled and cut into cubes. allow to rehydrate for 25-30 seconds; then blend until puree is achieved. If desired, add 1 tablespoon of sugar and stir. Pour into bowl(s) and BEEF-VEGETABLE SOUP refrigerate, to serve col
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CHICKEN-VEGETABLE SOUP (CONT.) BANANA PUREE 1 cup dried bananas Variations: 1 ⁄2 cup hot water 1 ⁄2cup milk CHICKEN-POTATO SOUP Make the Chicken-vegetable Soup, but for noodles and rice, Grind dried bananas until finally chopped. Add water and milk, and 3 substitute ⁄4 cup potatoes, peeled and cut into cubes. allow to rehydrate for 25-30 seconds; then blend until puree is achieved. If desired, add 1 tablespoon of sugar and stir. Pour into bowl(s) and BEEF-VEGETABLE SOUP refrigerate, to serve col
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HERB SALAD VEGETABLE JUICE DRINK 1 ⁄4 cup dried tomatoes 3 cups romaine lettuce, cut into bite-size pieces 3 cups fresh spinach, cut into bite-size pieces 2 tablespoons dried carrots 1 cup watercress, minced 2 tablespoons dried celery 1 ⁄2 cup shredded carrots 1 tablespoon dried onion 1 1 ⁄2 cup oil ⁄4 teaspoon dried parsley 1 ⁄4 cup vinegar 2 cups hot water 1 1 ⁄2 tablespoon salt ⁄8 teaspoon salt (optiona) 1 ⁄2 tablespoon black pepper Use only very dry, brittle vegetables. Mix dried vegetables
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HERB SALAD VEGETABLE JUICE DRINK 1 ⁄4 cup dried tomatoes 3 cups romaine lettuce, cut into bite-size pieces 3 cups fresh spinach, cut into bite-size pieces 2 tablespoons dried carrots 1 cup watercress, minced 2 tablespoons dried celery 1 ⁄2 cup shredded carrots 1 tablespoon dried onion 1 1 ⁄2 cup oil ⁄4 teaspoon dried parsley 1 ⁄4 cup vinegar 2 cups hot water 1 1 ⁄2 tablespoon salt ⁄8 teaspoon salt (optiona) 1 ⁄2 tablespoon black pepper Use only very dry, brittle vegetables. Mix dried vegetables
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LIMITED ONE YEAR WARRANTY Keep Dated Sales Receipts for Warranty Service. ® Warranty: This Toastmaster product is warranted to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the Keep this booklet. Record the following for reference: product. Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment, unreasonable Date purchased __
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LIMITED ONE YEAR WARRANTY Keep Dated Sales Receipts for Warranty Service. ® Warranty: This Toastmaster product is warranted to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the Keep this booklet. Record the following for reference: product. Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment, unreasonable Date purchased __
