Cabela%27s 10 Tray Deluxe Dehydrator User Manual
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REV 041609
INSTRUCTION MANUAL
160 LITER DEHYDRATOR
MODEL NO. 28-0501
80 LITER DEHYDRATOR
MODEL NO. 28-0301
SAVE THESE INSTRUCTIONS!
REFER TO THEM OFTEN AND USE THEM TO INSTRUCT OTHERS.
ATTENTION
If any components of this unit are broken or
the unit does not operate properly, please
contact Cabela’s Customer Service.
Retail Store Purchases: 1-800-905-2731 (U.S. & Canada)
Catalog and Internet Purchases: 1-800-237-8888
All International: 1-308-234-5555
DO NOT RETURN THE UNIT TO THE STORE
WHERE IT WAS PURCHASED!
This appliance is a Dehydrator, not an oven. Its purpose is to dry, not
cook. Dehydrator operation is not the same as that of an oven.
.
BEFORE dehydrating, heat meat to an internal temperature of 160
o
F (71
o
C)
and poultry to 165
o
F (74
o
C) in an oven to kill any bacteria that may be present.
.
Heat the meat or poultry in an OVEN, not the Dehydrator.
.
Ideally, Set Temperature is only the highest temperature reached during a
heating cycle. Set Temperature is not maintained.
.
Depending on a variety of factors including ambient conditions, state of food
being dried and power supply, the Set Temperature may not be reached.
.
For maximum performance: do not use extension cords; operate the Dehydrator
in area where the temperature is above 70
o
F (21
o
C); remove other appliances from
the electrical circuit to which you connect the Dehydrator; make sure the door is
fully closed with no gaps in the seal; connect the Dehydrator to an electrical circuit
protected by a 20-Amp circuit breaker.
.
DO NOT use the Dehydrator outdoors.
.
Read and fully understand all instructions and warning prior to using the
Dehydrator.
IMPORTANT!
-11-
-6-
OPERATING INSTRUCTIONS
1. Plug the
Dehydrator into a standard 120 Volt, 60 Hz wall outlet.
2. Position the
Dehydrator as to NOT block the air vents at the rear of the Dehydrator.
Keep the
Dehydrator at least 12” (30.5 cm) away from any wall to allow for proper air
circulation. DO NOT operate the
Dehydrator on or near flammable surfaces such as
carpeting.
3. Turn the
Dehydrator on by pressing the POWER ON/OFF Button (figure A).
4. Press the
SETTING/RESET Button and by using the “-” and the “+” Buttons,
set the desired temperature.
5. Press the
SETTING/RESET Button and by using the “-” and the “+” Buttons,
set the drying hours.
6. Press the
SETTING/RESET Button once more and by using the “-” and the “+” /revit-2019-download-full-version-with-crack.html.
Buttons, set the minutes (in 5 minute increments).
7. Press the
START/STOP Button. A “click” will be heard and the Dehydrator will
start cycling.
NOTE: Pressing the START/STOP Button will not pause the Dehydrator,
it will stop the
Dehydrator and reset it. Refer to the “Special Start/Stop
Note” in this booklet.
8. Preheat the
Dehydrator for 5-10 minutes at the desired temperature before
loading food onto the
Trays.
9. Remove any excess water from the food (this can be done by patting the food with
a paper towel or napkin). Excess moisture may cause the
Dehydrator temperature
to drop.
10. Load the
Trays with the items to be dried. Position the pieces so that they do not
touch each other. Do not overlap or allow the product to touch. Allow ample space
between the products for proper air circulation.
11. Water droplets may form on the surface of some products while dehydrating.
Periodically blot the product with a clean paper towel.
NOTE: Drying times may vary based on many circumstances including
but not limited to: the relative humidity of the room, the temperature of
the food at the beginning of the drying process, the amount of food in the
Dehydrator, the leanness of the meat, etc.
FOOD SAFETY
WARNING!!
Before cleaning or servicing the Dehydrator, make sure it is unplugged
from the power source. It is important to read & fully understand all of the instructions
& safeguard prior to use of the Dehydrator.
!
Figure A
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.
The safety of hamburgers and other foods made with ground meat has been receiving a
lot of attention lately, and with good reason. When meat is ground, the bacteria present
on the surface is mixed throughout the ground mixture. If this ground meat is not cooked
to at least 160
o
F to 165
o
F (71
o
C to 74
o
C), bacteria will not be destroyed and there’s a
good chance you will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on
the inside, so they can be served more rare. Still, any beef cut should be cooked to an
internal temperature of at least 145
o
F (63
o
C) (medium rare). The safe temperature for
poultry is 180
o
F (82
o
C) and solid cuts of pork should be cooked to 160
o
F (71
o
C). Eggs
should be thoroughly cooked too. If you are making a meringue or other recipe that uses
uncooked eggs, buy specially pasteurized eggs or use prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST
ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in
contact with foods that will be eaten uncooked. This is a major source of food poisoning.
Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so
there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2
days of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator,
not on the counter.
When grilling or cooking raw meats or fish, make sure to place the cooked meat on a
clean platter. Don’t use the same platter you used to carry the food out to the grill. Wash
the utensils used in grilling after the food is turned for the last time on the grill, as well as
spatulas and spoons used for stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with
soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary
after you have touched raw meat or raw eggs. Not washing hands and surfaces while
cooking is a major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with
soap and warm water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between
40
o
F and 140
o
F (4
o
C and 6
o
C). Your refrigerator should be set to 40
o
F (4
o
C) or below;
Cabela's 6 Tray Dehydrator Manual
your freezer should be 0
o
F (-17
o
C) or below. Simple rule: serve hot foods hot, cold foods
cold. Use chafing dishes or hot plates to keep food hot while serving. Use ice water
baths to keep cold foods cold. Never let any food sit at room temperature for more than
2 hours - 1 hour if the ambient temperature is 90
Cabela's 12 Tray Dehydrator Manual
o
F (32
o
C) or above. When packing
for a picnic, make sure the foods are already chilled when they go into the insulated
hamper. The hamper won’t chill food - it just keeps food cold when properly packed
with ice. Hot cooked foods should be placed in shallow containers and immediately
CAUTION! It is important to follow the “Food Safety” guidelines outlined in this
manual. For the most up to date instruction visit the USDA website.