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I have an old food dehydrator, the brand is Quality Special Products. Does anyone have a manual or other info about this model please?

Brand is Quality Special Products

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As you did not provided model - general advice only can be given.

you need to experiment aa bit - drying time on the soft fruit depend on weight, usually you calculate 1hr/1kg(2.2lb) on 50% settings. this depend as well on the size of the fruit, little plums and apricots will be ready within 1hr, especially if stones are removed and fruit halved.

apples and peaches, if cut in 6ses or eights - will take same about amount of time.

whole tomatoes, halves of pears or apples will take about 1h30min to even 2hrs per kg (2.2lb).

pulps and liquids take at least 2hrs per kg, and leathers up to 3hrs.

if there is temperature regulator on your dryer, then set it up at between 50 to 60centigrade (120 to 140 Fahrenheit),temperature above 70c (160f) will seal and prevent drying.

dried fruit should be not too hard, easy bend without cracking and no feelable moisture.

prepare fruits by washing them in following solution: juice of 1 lemon, two spoon of honey (can be sugar but I love honey), four cups of water, mix well and soak fruit cuts in that solution - will prevent blackening (oxygenation) of the surfaces, honey will prevent spoilage, it is antibacterial.

drying meat - slices should be not thicker than 10mm (3/8"), it takes on average 2 x 4hrs at 70centigrade (160f), one day 4hr and next day 4hrs. it will keep meat in dry container for even few weeks, depending on weather and humidity and curing method.

prepare meat same way as fruits, but add your favourite herbs as well, including two table spoon of coarse pepper, one spoon of cayenne, and if you like peri-peri or dried chillis, 4 to 8 cloves of finely chopped garlic add immensely to the taste as well, add at least 1.5 cup of salt to the solution. keep your sliced meat in it at least 4hrs (in cold storage!), overnight it will be better.

hope this will help you - do not forget to vote :-)

Posted on Apr 11, 2015

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