Excalibur DH06SC 6-Tray Digital Dehydrator Instruction Manual

Excalibur DH06SC 6-Tray Digital Dehydrator Instruction Manual

DH06SC / DH10SC
6 & 10 TRAY DIGITAL DEHYDRATOR MANUAL

www.ExcaliburDehydrator.com

INTRODUCTION

Working on a simple premise, the Excalibur® Dehydrator removes water from food by a continuous circulation of thermostatically-controlled warm air. A variety of foods, from bright golden kernels of farm-fresh corn to rings 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 or fruit roll.

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IMPORTANT SAFEGUARDS

1. Read all instructions before using this product.
2. When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to persons including the following:
3. This appliance generates heat during use. Do not touch hot surfaces. Use handles or knobs. Always use hot pads or potholders until unit cools.
4. To protect against electric shock, do not place or immerse cord, plugs, or appliance in water or other liquid.
5. Close supervision is necessary when any appliance is used by or near children.
6. This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision.
7. Unplug from outlet when not in use, before putting on or taking off parts and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning. To disconnect, turn any control to OFF, then unplug power cord from outlet. Do not disconnect by pulling on cord.
8. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner. Do not attempt to replace or splice a damaged cord. Return appliance to the manufacturer (see warranty) for examination, repair or adjustment.
9. The use of accessory attachments not recommended by the manufacturer may cause injuries.
10. Do not use outdoors or for commercial purposes.
11. Do not let cord hang over edge of table or counter, or touch hot surfaces.
12. Do not place on or near wet surfaces, or heat sources such as a hot gas or electric burner, or in a heated oven.
13. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
14. Always attach plug to appliance first if provided with an appliance inlet, then plug cord in the wall outlet. To disconnect, turn any control to off, then remove plug from wall outlet.
15. Do not use appliance for other than intended use. Misuse can cause injuries.
16. Always use appliance on a heat resistant, dry, stable, level surface only.
17. When using this appliance, provide adequate ventilation above and on all sides for air circulation. Do not allow this appliance to touch curtains, wall coverings, clothing, dish towels or other flammable materials during use.
18. This product is not intended to be operated by means of an external timer or separate remote-control system.

SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY

POWER CORD INSTRUCTIONS:

A short power-supply cord or detachable power-supply cord is provided to reduce risks resulting from becoming entangled in or tripping over a longer cord. Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use. If a long detachable power- supply cord or extension cord is used:

a. The marked electrical rating of the detachable power-supply cord or extension cord should be at least as great as the electrical rating of the appliance;
b. If the appliance is of the grounded type, the extension cord should be a grounding type 3 wire cord; and
c. The longer cord should be arranged so that it will not drape over the counter top or table top where it can be pulled on by children or tripped over unintentionally.

Do not pull, twist or otherwise abuse the power cord.
Do not wrap the power cord around the main body of the appliance during or after use.

North American models with polarized plugs:

POLARIZED PLUG
This appliance has a polarized plug, (one blade is wider than the other). As a safety feature to reduce the risk of electrical shock, this plug is intended to fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature or modify the plug in any way. If the plug fits loosely into the AC outlet or if the AC outlet feels warm do not use that outlet.

KNOW YOUR DEHYDRATOR

TROUBLE SHOOTING GUIDE

All Excalibur® Dehydrators are checked before shipping for electrical or mechanical problems. If you see any damage to the machine due to rough shipping, report it to the shipper or dealer you purchased from. Excalibur® will not be responsible for damage due to shipping.

For Product Registration or if you have Warranty Questions, please contact Excalibur Customer Service at www.ExcaliburDehydrator.com

BEFORE USE

Cleaning:
Wipe all parts of the appliance before first use. DO NOT USE harsh chemicals or abrasive materials for cleaning. DO NOT immerse the appliance in water. Clean the interior of the unit with a cloth or sponge, warm water and mild detergant. To clean the trays and poly screen simply hand wash with warm soapy water, rinse and air-dry. Dishwashing is not recommended.

HOW TO USE

Follow the step-by-step instructions below to start and complete the drying process.
Ensure that the surface of the dehydrator is flat.

FRUITS DRYING GUIDE

Dry best at 135ºF/57ºC

*For raw & living foods – use 105ºF/the drying time is extended

VEGETABLES DRYING GUIDE

Dry best at 125ºF/52ºC

*For raw & living foods – use 105ºF/the drying time is extended

RAW & LIVING FOODS

What are Living Foods?
Ann Wigmore Foundation: “Living foods or raw foods are uncooked, free from animal products, organic, 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.”

There is no nutritional loss caused by the heat of cooking. Raw foods 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.

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.

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.

Excalibur’s 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 mold and bacteria from growing.

Excalibur® adjustable thermostat has been specifically designed to create a proper fluctuation in the air temperature. This keeps 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.

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 118ºF/47ºC (food temperature) based upon the studies of Dr. Edward Howell.

How to use your Dehydrator 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 120ºF/49ºC for the remaining time.

EXCALIBUR HYPERWAVE™

Excalibur dries BETTER, FASTER & SAFER thanks to our HYPERWAVE™ FLUCTUATION TECHNOLOGY!

Ordinary dehydrators produce constant, unchanging heat causing “case hardening,” a dry surface with moisture trapped inside — a perfect environment for yeast, mold, and bacteria growth.

Excalibur’s Adjustable Thermostat lets you take advantage of Hyperwave™ Fluctuation (changing heat through the drying cycle) for faster, better, safer dried foods. As the temperature fluctuates up, the surface moisture evaporates. Then, as the temperature fluctuates down the inner moisture moves to the drier surface. The food temperature stays LOW enough to keep the enzymes active, and the air temperature gets high enough to dry food fast, overcoming yeast, mold, and bacteria growth and spoilage.

Parallexx® Horizontal Airflow — Fast, even dehydration.

The fan, heating element, and thermostat are in the back. Cool air is drawn in, heated, and distributed evenly over each tray. This exclusive design helps the food dry faster, retain more nutrients, and look and taste better, without tray rotation.

DRYING GUIDE

Timing
Drying times, are enormously dependent on factors: amount of humidity in the air, the moisture content of the food being dried and the method of preparation.
Humidity: 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 for your food to dry.
Moisture Content: 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: Should be uniformly sliced, (not more than 1/4″ thick) and spread evenly in a single layer on the drying trays.

Cleaning
DO NOT USE harsh chemicals or abrasive materials for cleaning. DO NOT immerse any portion of this appliance in water except the trays and removable poly screen. Clean interior with a cloth or sponge, warm water and mild detergant.

This appliance has no user serviceable parts. Any servicing beyond that described in the Cleaning Section should be performed by an Authorized Service Representative only. See warranty available online.

PREPARATION

Pre-treatment
Pretreating food is not an essential procedure when using your Excalibur® Food Dehydrator. There are basically two types of pre-treatment, dipping and blanching.

Dipping
Dipping is a treatment used primarily to prevent fruits or vegetables from oxidizing.
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. Sodium Bisulfite is available directly through Excalibur®.
If subject to sulfur allergic reactions, check with your physician before using Sodium Bisulfite as a dip.
Fruits: Mix 1 1/2 tablespoons of 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 1 teaspoon 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 through Excalibur, 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 1/6 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. The honey will make fruit considerably sweeter and will add calories as well. Dissolve 1 cup of sugar in 3 cups of hot water. Allow mixture to cool until lukewarm, and add 1 cup honey. Dip fruits in small batches, remove with a slotted spoon and drain thoroughly before dehydrating.

Blanching
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.” 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 1 to 2 minutes, the skin “cracks” and allows the moisture to more readily escape, thus the drying time is faster.

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 protection.

Your dried foods should be stored in a cool, dark and dry area. The ideal temperature for food storage is 50º – 60ºF/10º – 16ºC. Storing foods in this manner further protects the flavors and colors of your dried products from fading.

Reconstitution
Properly dried foods rehydrate well. They return practically to their original size, form and appearance.
An Electric Steamer is one of the most efficient and successful means of rehydrating foods. The food is placed into the rice bowl, and covered with a liquid.
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 recipe. To reconstitute fruits, place 1 cup of water and 1 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 1 to 15 minutes or until tender.

YEAR-ROUND SEASON FOR FRUITS/VEGETABLES

January
Good Buys: Avocados, Bananas, Cabbage, Cauliflower, Mushrooms, Pears, Potatoes, Turnips and Winter Squash.

February
Good Buys: Avocados, Bananas, Broccoli, Cabbage, Cauliflower, Kumquats, Mangos, Mushrooms, Pears, Tangerines, Winter Squash.

March
Good Buys: Artichokes, Asparagus, Avocados, Bananas, Broccoli, Grapefruit, Kumquats, Lettuce, Mushrooms, Radishes, Spinach.

April
Good Buys: Asparagus, Bananas, Cabbage, Chicory, Escarole, Onions, Pineapple, Radishes, Rhubarb, Spinach, Strawberries.

May
Good Buys: Asparagus, Bananas, Celery, Papaya, Peas, Pineapple, Potatoes, Strawberries, Tomatoes, Watercress.

June
Good Buys: Avocados, Apricots, Bananas, Cantaloupe, Cherries, Corn, Cucumber, Figs, Green Beans, Limes, Mangos, Nectarines, Onions, Peaches, Peas, Peppers, Pineapple, Plums, Summer Squash.

July
Good Buys: Apricots, Bananas, Blueberries, Cabbage, Cantaloupe, Cherries, Corn, Cucumbers, Dill, Eggplant, Figs, Gravenstein, Apples, Green Beans, Nectarines, Okra, Peaches, Peppers, Prunes, Watermelon.

August
Good Buys: Apples, Bananas, Beets, Berries, Cabbage,
Carrots, Corn, Cucumbers, Dill, Eggplant, Figs, Melons, Nectarines, Peaches, Pears, Peppers, Plums, Potatoes, Summer Squash, Tomatoes.

September
Good Buys: Apples, Bananas, Broccoli, Carrots, Cauliflower, Corn, Cucumbers, Dill, Figs, Grapes, Greens, Melons, Okra, Onions, Pears, Peppers, Potatoes, Summer Squash, Tomatoes, Yams.

October
Good Buys: Apples, Bananas, Broccoli, Grapes, Peppers, Persimmons, Pumpkin, Yams.

November
Good Buys: Apples, Bananas, Broccoli, Cabbage, Cauliflower, Cranberries, Dates, Eggplant, Mushrooms, Pumpkin, Sweet Potatoes.

December
Good Buys: Apples, Avocados, Bananas, Grapefruit, Lemon, Limes, Mushrooms, Oranges, Pears, Pineapple, Tangerines.

HELPFUL HINTS & TIPS

Cut all your items the same thickness.
If you don’t, they’ll dry at different times. A slicer is helpful.

Do small or Large batches.
If you are doing a small batch, put the remaining empty trays in the dehydrator. Your dehydrator is designed to work with all or none of the trays.

Poly screen use and care.
Ideally used for smaller food such as carrots, blue berries, nuts, seeds, and more.
After use, simply hand wash with warm soapy water, rinse and air-dry. DO NOT place Poly screen in dishwasher.

Experiment with your drying times.
Everyone’s tastes are different. You may like some food dried longer for a crispier texture. You may like other dried less for a chewier texture. Be sure to write down the food and times so you remember what you like!

Store your Paraflexx® sheets in the bottom of the dehydrator (sold seperately).
This is a great way to protect your sheets when you’re not using them. They can also double as a drip liner at the bottom of your dehydrator for easy cleaning.

Cleaning tips for Paraflexx® sheets (sold seperately).
DO NOT SOAK your Paraflexx® sheets. This will damage them. Simply wipe down with a warm, soapy cloth. Then again with
clean water. That’s it.

Register your warranty online:
http://www.ExcaliburDehydrator.com

Not sure your foods are dry enough?
Put some of your foods in an air-tight bag and check it in a few minutes – if you see water droplets in the bag then you need to dry the food more. Some small fogging is normal as the food cools off.

One side of my drying trays seems to be dried before the other.
What should I do?
Because your dehydrator may dry one side faster than the other, halfway through the drying cycle you may want to turn the trays 180º. 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 I 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 1 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 I powdered my dried vegetables, what could I 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 180º halfway through the cycle, your load should be finished at the same time.

Do you have more detailed information in your Manual?
Check out our dehydrator book, Preserve It, Naturally! over 250 page 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 275 recipes using home dried fruits, vegetables, meats and grains for you to try, experiment with or use as a guideline while concocting your own!

LEATHERS & FRUIT ROLLS

JERKY

VEGETABLES

FRUITS

TRAILMIXES, GRANOLA & NUTS

HERBS & SPICES

PET TREATS

YOGURT

RAISE BREAD & RECRISPING

PASTA

CHEESE

POTPOURRI, ARTS & CRAFTS

Your dehydrator can help satisfy your creative cravings by shortening the drying times for ceramics, dough art or decoupage.

Potpourri
Nearly any garden blossoms, leaves, herbs, spices or cones can be used for potpourri. Fixatives must be added to the potpourri to prevent the fragrances from evaporating. Orris, benzoin, calamus and oak moss are common fixatives. Using scissors, cut only unblemished herbs and flower heads; one decaying leaf or petal can destroy a whole potpourri. Spread the petals or herbs sparsely over the drying trays. Try to avoid drying both at the same time to prevent the distinctive fragrances from mixing. Dry for 6 to 8 hours at 110°F/43°C until dry and brittle. Let cool.

Photographs
Treat and wash as usual; then shake or blot off the excess liquid. Place on the dryer trays. Dry until no wet spots remain. Note: Dry only photographs that have been printed on resin-coated stock; other paper types will crinkle unless pressed flat.

Pomander Balls
These charming, old-fashioned aromatic delights dry quickly and easily in a dehydrator. For each pomander, select a ripe, attractive apple, lemon, lime, or orange. Using an ice pick or awl, punch holes evenly all over the skin of the fruit and push a whole clove in each; the skin should be completely covered. Roll the ball in a mixture of 1/2 oz ground cinnamon, 1/2 oz ground allspice or nutmeg, 1 teaspoon powdered orris root, and a sprinkling of glitter. Thoroughly coat. Let it stand in the mixture for several days, turning occasionally. Next arrange on a Paraflexx® sheet and place in Excalibur dehydrator with the thermostat set at the lowest temperature. Dry till shrunken and lightweight; then tie a long ribbon or cord around it for hanging..

Dried Macrame Beads
With a little ingenuity, you can dehydrate vegetables for use as beads in macrame and other crafts.

Dough Art
Dough art is a fun craft for children and adults. Roll the dough, coil it, braid it, stamp it, or press it to make wall plaques, napkin rings, jewelry, figurines, small sculptures, and even Christmas tree ornaments.

DRY IT, YOU’LL LIKE IT.

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WARNING: CANCER AND REPRODUCTIVE HARM –
www.P65Warnings.ca.gov

© 2023 The Legacy Companies.
Weston, FL 33331 | ExcaliburDehydrator.com

References

• Excalibur Dehydrator
• or.com premium domain name for sale - digitalcandy.uk
• Excalibur Dehydrator
• Fruit & Vegetable Dehydration Books, Dehydrator Books, Excalibur Books - Excalibur Dehydrator

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