WARING COMMERCIAL WDH10 10-Tray Food Dehydrator Instruction Manual

: June 6, 2024
: WARING COMMERCIAL

Table of Contents

IMPORTANT SAFEGUARDS
GROUNDING INSTRUCTIONS
INTRODUCTION
BEFORE YOUR FIRST USE
OPERATING INSTRUCTIONS
CLEANING & MAINTENANCE
FOOD SELECTION
VEGETABLE PREPARATION & TREATMENT
FRUIT PREPARATION & TREATMENT
NUT PREPARATION & TREATMENT
HERB & FLOWER PREPARATION & TREATMENT
FOOD STORAGE
RECIPES
Documents / Resources

10-TRAY FOOD DEHYDRATOR
DESHIDRATADOR DE ALIMENTOS
DE DIEZ BANDEJAS

WDH10

For your safety and continued enjoyment of this product, always read the instruction book carefully before using it.

IMPORTANT SAFEGUARDS

When operating electric appliances, especially when children are present, basic safety precautions should always be taken, including the following:

READ ALL INSTRUCTIONS BEFORE OPERATING
Always unplug the appliance from the outlet when not in use or before cleaning. Allow plenty of time to cool before adding or removing parts.
CAUTION, HOT SURFACE: The dehydrator does get hot to the touch.
Children should be supervised to ensure that they do not play with the appliance.
To avoid electric shock, never immerse plugs, cords, or the base assembly in any liquids.
Never operate any appliance with a damaged cord or plug, or one that has malfunctioned or been damaged in any way. Immediately return the appliance to the nearest authorized service facility for analysis.
Using accessory attachments not recommended or sold by the appliance manufacturer may cause electric shock, injury, or fire.
Do not use outdoors.
Never let the cord hang over the edge of a table or counter or touch hot surfaces.
Never place the appliance on or near a hot gas or electric burner or in a heated oven.
DO NOT block the vent holes in the back of the food dehydrator. CAUTION: Back panel may become hot during use.
Never use this appliance for any use other than that for which it is intended.
To disconnect, first, push the ON/OFF button and make sure the unit is OFF, then unplug from the electrical wall outlet.
Never pour liquids into the appliance.
Never operate near combustible or pressurized spray cans.
This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.

GROUNDING INSTRUCTIONS

For your protection, the Waring®Commercial 10-Tray Dehydrator is equipped with a 3-conductor cord set that has a molded 3-prong grounding-type plug and should be used in combination with a properly connected grounding-type outlet as shown in Figure 1.
If a grounding-type outlet is not available, an adapter, shown in Figure 2, may be obtained so that a 2-slot wall outlet can be used with a 3-prong plug. Referring to Figure 3, the adapter must be grounded by attaching its grounding lug under the screw of the outlet cover plate.

INTRODUCTION

Thank you for purchasing the Waring® Commercial 10-Tray Food Dehydrator! The dehydration of fruits and vegetables is one of the earliest methods of food preservation. Since their discovery and cultivation, plums and grapes have been sun-dried into prunes and raisins. These dried fruits and vegetables make great snacks or desserts, and it’s easy to dehydrate different meats to make jerky. Dehydration is a healthy way of preserving food because bacteria growth is inhibited by the removal of moisture. You can even use your food dehydrator to dry flowers and make potpourri! Before using your food dehydrator, be sure to take time to read the Important Safeguards and all other instructions in this manual.

Housing
Trays (10)
Drip Tray
Door
Door Handle
Power Cord (not shown)
Control Panel
a. Power ON/OFF – turns on power to the machine
b. START/STOP – starts or stops the timed cycle
c. Temperature Range – 90ºF–180°F/32ºC–82°C
d. Timer – set up to 99 hours
e. Programs M1–M5

BEFORE YOUR FIRST USE

Unpack the dehydrator with care.
Wash all of the trays in warm, soapy water. Rinse well and dry completely.
Wipe the dehydrator base with a clean and dry, soft cloth or sponge. Never immerse housing, plug, or cord in water or any other liquids.

OPERATING INSTRUCTIONS

Position the dehydrator so that the air vents at the rear of the dehydrator are not blocked. Keep the dehydrator at least 3 feet away from any wall to allow for proper air circulation. DO NOT operate the dehydrator on or near flammable surfaces such as carpeting. CAUTION: DO NOT block the intake holes in the back of the food dehydrator or the exhaust vent above the door on the front of the unit.
Wash and slice food as needed.
Arrange food on trays; do not overload trays. Trays can accommodate a variety of food sizes with small adjustments.
Plug the dehydrator into a standard 120V wall outlet and press power ON/OFF to turn the machine on. To turn it off, hold the POWER button for 3 seconds.
Temperature setting defaults to 140°F. Timer defaults to 8 hours.
To change the temperature, use the plus and minus arrows below the temperature display. Hold down the arrow for the fast scroll.
Set the timer using the plus and minus arrows below the timer display.
Press START. Allow the food to dry for the recommended length of time (drying time depends on the food type).
Monitor the food while it is dehydrating and check it for the desired doneness. Leave the pieces that are not yet done in the dehydrator and monitor them until done.
When the timer elapses, the machine will beep once and turn the heat off. Note that the fan will continue to run for one minute to help cool the unit. Then the unit will shut down completely. To turn it off, hold the POWER button for 3 seconds.
Remove the trays and allow the food to cool. Once cooled, remove individual pieces. Serve or store in food-safe containers or plastic bags, preferably airtight. For vacuum
seal machines, visit our website.
Store the pieces that are not going to be eaten in the next few days in the refrigerator. When storing food in the freezer, use containers or bags designed specifically for freezer storage.

Selecting/Setting Custom Programs M1–M5

Press SELECT/SET underneath the Programs buttons. As you press, an LED will illuminate to show which program you have selected.
For your convenience, we provided these set programs –see the chart below for reference:
Memory Location| Food Type| Temperature| Time
---|---|---|---
M1| Beef Jerky| 150˚F/65˚C| 8 hours
M2| Fruit| 140˚F/60˚C| 12 hours
M3| Vegetables| 130˚F/55˚C| 10 hours
M4| Herbs| 100˚F/38˚C| 6 hours
M5| Seafood| 145˚F/63˚C| 12 hours
To set a new program, press SELECT/SET until you reach the program you wish to set.
Use the plus and minus arrows to reach your desired temperature.
To set the timer, use the arrows to reach your desired time. A time must be set. The unit will not operate indefinitely unless the timer is set.
To exit programming mode and save setting, press and hold the SELECT/SET button for 3 seconds. The unit will beep to confirm program has been set.

Changing from F to C
This machine defaults to degrees Fahrenheit. If you wish to switch to Celsius, hold down both the plus and minus arrows below the temperature display for 3 seconds.

HELPFUL HINTS
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.

Wash and clean the dehydrator before using it if it has been stored for a long time.
Fresh vegetables and fruits are best for dehydrating; canned goods do not dehydrate well.
All vegetables and fruits should be cleaned before preparation and pretreatment.
Prepare and pretreat fruits and vegetables as outlined in this manual for best results.
It is usually not dangerous to leave the dehydrator on for a long time period when required, but make sure that it is in a safe location. Read the Important Safeguards in this manual, and exercise caution when using the dehydrator.
Keeping your own notes on the type of food, weight before and after drying, total drying time, and final results will enable you to achieve the desired outcome, every time!
Most recipes will work well with dried foods. By experimenting with the recipes offered in this manual, you will soon discover your own unique ways of using dried foods.

**DEHYDRATING GUIDE***

Food

| Temp| Approximate Drying Times|

Preparation

---|---|---|---
HERBS| 100°F/38°C| 4-6 hours| Arrange herbs on a tray(s)
FRUITS| | |
Apples| 140°F/60°C| 6.5 hours| Slice apples Va inch thick and arrange on a tray(s)
Bananas| 20 hours| Slice ripe bananas A inch thick and arrange on a tray(s)
Blueberries| 36 hours| Arrange whole blueberries on a tray(s)
Grapes| 48 hours| Slice seedless grapes in half and arrange on a tray(s)
Mango| 5 hours| Slice fresh mango ‘An inch thick and arrange on a tray(s)
Pineapple| 8.5 hours| Slice fresh pineapple ‘An inch thick and arrange on a tray(s)
Raspberries| 26 hours| Arrange whole raspberries on a tray(s)
Strawberries| 9 hours| Slice whole strawberries 1/2 inch thick and arrange on a tray(s)
Tomatoes| 7 hours| Slice tomatoes A inch thick and arrange on a tray(s)
VEGETABLES| | |
Beets| 130°F/55°C| 5 hours| Peel fresh beets, slice ‘An inch thick and arrange on a tray(s)
Bell Peppers| 12 hours| Slice peppers IA inch thick and arrange on a tray(s)
Broccoli| 4 hours| Break up broccoli florets into small pieces and arrange them on a tray(s)
Carrots| 4.5 hours| Slice carrots ‘A inch thick and arrange on a tray(s)
Celery| 4 hours| Slice celery IA inch thick and arrange on a tray(s)
Kale| 4 hours| Arrange kale leaves on a tray(s)
Mushrooms| 4 hours| Slice fresh mushrooms IA inch thick and arrange on a tray(s)
Summer Squash| | 5 hours| Slice yellow squash ‘An inch thick and arrange on a tray(s)
Yams| | 4.5 hours| Slice yams IA inch thick and arrange on a tray(s)
MEAT, FISH & JERKY| | |
Beef Jerky| | 8 hours| Trim fat off the top round roast, slice 1/4 thick and arrange on a tray(s)
Fish Jerky| 150°F/65°C| 8 hours| Slice fresh salmon ‘An inch thick and arrange on a tray(s)
Poultry Jerky| 170°F/76°C| 12 hours| Semi-freeze chicken breast, slice IA inch thick and arrange on a tray(s)

*Drying times are dependent on how thick items are sliced, how fresh foods are, initial food moisture content, how much food is on the trays, ambient room temperature, and ambient humidity. Results and personal tastes may vary; the above information is based on approximate dehydrating times.

CLEANING & MAINTENANCE

Before performing any cleaning and maintenance operations, be sure that the food dehydrator is OFF, unplugged and cool.

Dehydrator trays are dishwasher safe. Depending on what you are dehydrating, you may need to pre-soak trays to release stubborn foods.
Wipe the housing and door clean using a damp cloth.
Dry thoroughly with a clean cloth.

Any other servicing should be performed by an authorized service representative.

FOOD SELECTION

Select foods for dehydration that are in good condition. Fruits should have just become ripe since they contain the highest natural amount of sugar and provide the best results. vegetables should be fresh and crisp. Avoid fruits that are not ripe; they yield unpredictable results and often have a flat, bitter taste. Overripe fruits and vegetables with spoiled portions should also be avoided. Cut off any bruised or marred portions of the fruits and vegetables before dehydration. Meat, poultry, and fish should be fresh and lean. Preparation, dehydration time, and storage method will also influence their quality and taste. Follow preparation, dehydration, and storage instructions in this manual to ensure the best-tasting, highest quality dried foods.
IMPORTANT—If you suspect food contamination, do not attempt to use it. Discard the food.

VEGETABLE PREPARATION & TREATMENT

Vegetables are low in acid and have less sugar than fruits, so they require a little more effort. Some vegetables are better frozen than dried, so remember to be selective in the vegetables you choose.

PREPARATION
Only the highest quality vegetables should be selected for drying. Wash them carefully just before dehydrating to remove dirt and bacteria. Most vegetables should be peeled, trimmed, cut, or shredded prior to drying.

PRETREATMENT
Blanching vegetables prior to drying is recommended. This destroys the enzymes that can produce “off” flavors when stored and lead to poor texture and poor dehydration. Steam blanching is a better method than water blanching because more flavor and vitamins are retained. Vegetables can also be microwaved.
STEAM BLANCHING
Layer prepared vegetables in the top portion of a steamer or a steamer insert and steam until the vegetables are heated through, but are not cooked enough to eat (usually 2 to 3 minutes). Stir to ensure all vegetables are evenly blanched. Quickly transfer steamed vegetables directly to drying trays.
MICROWAVE BLANCHING
Microwave ovens can easily be used to blanch fresh vegetables. Prepare vegetables the same way as for steam blanching. Place vegetables in a covered casserole dish with a small amount of water (refer to your microwave oven cooking chart). Cook for ¼ to ¹/3 the time listed in the chart, stirring after half of the blanching time. Vegetables blanched in a microwave will be more brightly colored than those that are steam blanched. Quickly transfer blanched vegetables directly to the drying tray.

VEGETABLE PREP

Asparagus| Divide tips from stems by snapping in half.
Tips are best for drying, but dried stems can be crushed and used for seasoning.
---|---
Beans (green)| Snip off ends and cut as desired. Blanch, then place in the freezer for 30 to 45 minutes.
Beets| Trim, leaving about an inch of the top and root. Blanch, allow to cool, then cut off the top and root. Slice.
Broccoli| Trim and cut into pieces. Steam for about 4 to 5 minutes.
Carrots| Wash, peel, and cut into ½-inch-long pieces. Steam for about 4 to 5 minutes.
Corn| Remove husk, wash and steam blanch the whole piece of corn. Allow to cool, then shear the corn from the cob.
Celery| Break leaves off their stems. Place leaves separate from stalks in the tray(s).
Chives| Wash, dry, and mince.
Cucumber| Wash, trim, and slice about ¼ inch thick.
Garlic| Separate and peel cloves. Cut cloves into halves or slices.
Mushrooms| Remove any soil and remove the stem. Dry the mushroom whole, cut in half, or slice.
Onions| Trim off the ends and peel. Cut into rings or dice.
Peppers (pimentos)| Wash and remove the core and seeds. Cut into halves, quarters, rings, or strips.
Peppers| Wash and dry whole.
Potatoes| Wash, peel, and cut or slice as desired; steam blanch. Rinse under cold water and pat dry before placing on a tray(s). Note: If you wish to leave the skin on, you must wash and scrub the potato and remove all the eyes and scars with the tip of a potato
peeler or paring knife.
Tomatoes| Wash and remove stems. Using a ladle or tongs, dip into boiling water and then into an ice water bath. You will be able to remove the skin easily. Cut into halves or quarters.

FRUIT PREPARATION & TREATMENT

FRUIT
Nearly all fruits can be dried at home, but some will require more drying time than others; the guidelines offered here will help get you started. It is recommended that you select fruits that are in season and experiment with those first.

Preparation
Wash and inspect fruits and remove any bruised or overripe parts. Peel if desired. Cut larger fruits in half. If the pieces vary too much in size, slice them to ³/8″ to ½” thick for even drying. Smaller fruits such as grapes and cherries may be dried whole. Remove pits or stones from fruits such as plums, cherries, apricots, etc. Always peel fruits that have been artificially waxed. Peeling is optional with other fruits – for instance, dried pear skin tends to be grainy, and peach skin peels are a little fuzzy.
Most fruits, like pineapples, grapes, strawberries, and plums can be placed directly on the drying trays as they are prepared. However, some fruits will turn brown when exposed to air (apples, apricots, peaches, and pears). Following the guidelines set below, you can pretreat these fruits to slow this browning and to prevent loss of vitamins A and C. To pretreat them, the cut pieces should be kept in a holding solution until you have sufficient fruit to dry.

Pretreatment
Below are several optional methods of pretreatment. You don’t always need to pretreat food in order to dry it; however, pretreatment can make food look better, increase the shelf life and even enhance the nutritional value. Experiment with both treated and untreated food to see which will work best. Remember, proper storage is critical to the quality of the final product, whether treated or untreated.

Sodium Bisulfite
Use food-safe (USP) grade only. Dissolve 1 teaspoon of sodium bisulfite in one quart of water. Dip small amounts of fruit in the solution for 2 minutes. This helps prevent the loss of vitamin C and maintains a bright color. Sodium bisulfite is available in most pharmacies/drugstores.

Natural Pre-Dips
With their high vitamin C content, pineapple and lemon juice are natural alternatives to other pretreatments to reduce browning. Slice fruit directly into juice. Remove after about 2 minutes and place on trays. Fruits may also be dipped in honey, lime, or orange juice, gelatin powders or sprinkled with coconut to give them an exotic flavor. Use your imagination!

When drying fruit halves, especially apricots, it has been suggested that popping the back (“inside out”) will speed drying time. This is true, but it also results in the loss of the nutritional juices to the bottom of the dehydrator. Instead, cut each half in half again to give the end product more nutritional value, a brighter color, and faster reconstitution capabilities.

Apples| Wash thoroughly and peel if you wish. Cut in half and core, then slice into smaller pieces. Pretreat with lemon juice to prevent browning.
---|---
Apricots| Wash, cut open, and remove the pit. If desired, cut into quarters.
Bananas| Peel and slice. Pretreat with lemon juice to prevent browning.
Cherries| Wash and remove pits.
Coconut| Drain the milk, open-shell, and remove coconut meat. Dry and cut into small chunks.
Figs| Wash, remove stems, and cut into halves or quarters. Place dry skin side up.
Grapes| Remove stems, wash and slice or leave whole, as desired.
Papaya| Wash, peel and cut into chunks.
Peaches| Wash, slice in half, and remove the pit. If desired, peel and cut into quarters.
Pears| Wash, peel, slice in half to remove the core. Cut into chunks or slices. Pretreat with lemon juice to prevent browning.
Pineapple| Remove spiny skin, core and cut into chunks or wedges.
Plums| Wash, cut in half, and remove the pit. If desired, cut into quarters.
Strawberries| Wash and slice or leave whole, as desired.

NUT PREPARATION & TREATMENT

To dry nuts, first shell and rinse them with warm water. Pat dry and spread out on trays. Most nuts will take approximately 20 to 30 hours to dehydrate and they should be allowed to dehydrate until brittle.
Allow them to cool after dehydrating. Any nuts that will not be consumed within a few days should be frozen to ensure freshness. Allow them to defrost before eating.

HERB & FLOWER PREPARATION & TREATMENT

To dry herbs and flowers, first, rinse and pat dry. Remove any dead, mushy or discolored portions, leaving the stem intact. Spread herbs or flowers on a tray and allow them to rehydrate for about 2 to 7 hours, depending on their type and size. Remove from tray and allow to cool when drying is complete. Remove the leaves or buds from the stem and break them apart. Crush if desired.
For best results, pick flowers after the rising sun evaporates the morning dew and before the cool evening mist settles on the petals. Be aware of flowers that have been sprayed with insecticides or other harmful chemicals; do not use these. If you are dehydrating flowers at the same time as herbs, place flowers on the bottom trays and herbs on the top trays; this prevents any debris from the flowers falling on the herbs.

FOOD STORAGE

Packaging
In order to keep well, dried foods must be carefully packaged. Pack dried foods in plastic freezer bags, squeezing out as much air as possible. (You can also use heat-sealable tags.) Store plastic bags inside airtight metal, plastic or glass containers. When you store foods in rigid containers without putting them into freezer bags first, you expose the dried foods to air, which will negatively impact them. Vacuum packaging will greatly extend the shelf life of your dried foods. For vacuum sealing machines, visit our website.

Storage Conditions
Store appropriately packaged dried foods in a cool, dark place. The colder the food is kept, the longer the quality will be maintained. For every 18˚F drop in temperature, the shelf life increases 2 to 3 times, so if you have room in a refrigerator or freezer, keep your dried foods there. If not, find the coolest place in your home to store dried foods. Light also causes the quality and nutritive value to deteriorate, so keep dried foods in opaque or dark- colored containers.

Shelf Life
Because fruits have a naturally high sugar and acid content, they dry well and store for longer periods of time than vegetables. When properly packaged and stored at room temperature or below (70˚F or less), most fruits will maintain a high quality and nutritional value for up to a year. Most vegetables are best when eaten within six months. FRUITS AND VEGETABLES KEPT BEYOND THE RECOMMENDED TIME MAY NOT BE AS NUTRITIOUS OR TASTE AS GOOD, BUT WILL NOT SPOIL UNLESS THE PACKAGING IS NO LONGER INTACT.

RECIPES

Beef Jerky

8 servings
1½ pounds flank steak
1⁄3 cups Worcestershire sauce
2 tablespoons liquid smoke
¼ cup light soy sauce
2 tablespoons light brown sugar
2 cloves fresh garlic
¼ teaspoon fresh ground black pepper

Place meat on a plate and freeze for 1 hour. This will make it easier to slice the meat into thin strips. Slice meat into ¼-inch-wide strips, cutting against the grain. Combine the remaining ingredients. Marinate beef strips for a minimum of 30 minutes in the refrigerator. Place strips on the trays. Do not overcrowd; leave enough space so that pieces are not touching. Cover and dehydrate on 150ºF or on the M1 setting for approximately 8 hours, or until the desired doneness, flipping strips once, about halfway through. Store beef jerky in an airtight container in the refrigerator or freezer. Nutritional information per serving:
Calories 165 • carb. 6g • pro. 18g • fat 7g • sat. fat 3g • chol. 34mg • sod. 423mg • calc. 39.9mg • fiber 0g

Tuna Jerky
6 servings
1 pound fresh tuna steak
1 tablespoon fresh, grated ginger
2 teaspoons crushed fresh garlic
¼ cup light soy sauce
¼ cup orange juice
2 tablespoons rice wine vinegar
1 teaspoon light brown sugar

Place the tuna steak flat on a cutting board and cut it in half. Place the tuna on a plate and freeze for 1 hour. This will make it easier to cut the tuna into thin strips. Stand tuna up with flat, cut edge on the board. Slice into ¼-inch pieces, then cut into about 1-inch-wide strips. Combine ginger, garlic, soy sauce, orange juice, rice wine vinegar, and brown sugar. Marinate tuna for a minimum of 30 minutes in the refrigerator. Place strips on trays. Do not overcrowd; leave enough space so that pieces are not touching. Cover and dehydrate on 150ºF or on the M1 setting for approximately 8 hours, or until the desired doneness, flipping strips once, about halfway through. Store tuna jerky in an airtight container in the refrigerator or freezer. Nutritional information per serving:
Calories 124 • carb. 3g • pro. 18g • fat 4g • sat. fat 1g • chol. 28mg • sod. 384mg • calc. 11.6mg • fiber 0g

Spicy Beef Sticks
About 15 servings, 2 sticks each
3 pounds ground beef
1 tablespoon paprika
1½ teaspoons cayenne pepper
1½ teaspoons crushed red pepper
1 tablespoon garlic powder
4 tablespoons Worcestershire sauce
2 teaspoons curing salt

In a large bowl, combine all ingredients until just incorporated. To make the sticks, form a small piece of the meat mixture into a ball and then roll into 5-inch by ½-inch sticks. Place the sticks on a sheet pan. Refrigerate overnight, uncovered. Place the sticks on the dehydrating trays. Do not overcrowd; leave enough space so that pieces are not touching. Cover and dehydrate on 150ºF or on the M1 setting for approximately 5 hours, or until the desired doneness. Store beef sticks in an airtight container in the refrigerator or freezer.
Nutritional information per serving:
Calories 201 • carb. 2g • pro. 17g • fat 14g • sat. fat 5g • chol. 61mg • sod. 182mg • calc. 20mg • fiber 0g

Teriyaki Chicken Jerky
8 servings
2½ pounds boneless, skinless chicken breasts
½ cup teriyaki sauce, your favorite brand
¾ cup pineapple juice
1½ tablespoons liquid smoke
¾ teaspoon crushed red pepper

Trim the chicken breast of any fat. Place trimmed breasts on a sheet pan and freeze for 1 hour. This will make it easier to slice the chicken into thin strips. Slice the chicken into ¼-inch strips. Combine teriyaki sauce, pineapple juice, liquid smoke, and crushed red pepper. Marinate chicken strips for a minimum of 1 hour in the refrigerator. Place strips on trays. Do not overcrowd; leave enough space so that pieces are not touching. Cover and dehydrate on 170ºF for approximately 20 hours, or until the desired doneness, flipping strips once, about halfway through. Store chicken jerky in an airtight container in the refrigerator or freezer. Nutritional information per serving:
Calories 179 • carb. 5g • pro. 33g • fat 2g • sat. fat 0g • chol. 81mg • sod. 340mg • calc. 22mg • fiber 0g

“Sun”-Dried Tomato Basil Spread
10 servings, ¼ cup each
10 Roma tomatoes, all close in size
8 ounces ¹/3-less-fat cream cheese
½ cup light mayonnaise
¾ cup light sour cream
1 garlic clove, crushed
¼ cup fresh-grated Parmesan cheese
2 tablespoons chopped fresh basil
2 scallions, light to dark green, chopped
Salt and pepper, to taste

Quarter the tomatoes and place on trays, cut side up. Cover and dehydrate on 140ºF or on the M2 setting for approximately 7 hours, or until dry and leathery. Chop the dehydrated tomatoes into smaller pieces. Combine tomatoes, cream cheese, and mayonnaise in a food processor until the tomatoes are incorporated and become a consistent mixture. Move the tomato mixture to a large bowl. Stir in sour cream, garlic, Parmesan, basil, scallions, and salt and pepper. Serve with your favorite bread or crackers.
Nutritional information per serving:
Calories 124 • carb. 6g • pro. 4g • fat 10g • sat. fat 4g • chol. 18mg • sod. 320mg • calc. 83mg • fiber 1g

Yogurt Roll-Ups
Makes 2 roll-ups
1 8-ounce cup vanilla yogurt, your favorite brand
2 tablespoons jam, your favorite flavor
Combine yogurt and jam. Using a rubber spatula, spread the yogurt in an even, thin layer on the fruit roll-up sheet. Place the sheet on a tray. Cover and dehydrate on 150ºF or on the M1 setting for approximately 5 hours, or until the yogurt is no longer gooey throughout. Peel leather from sheet and cut in half. The leather may be rolled up in a plastic wrap and stored at room temperature for later use. *Fruited yogurt can be substituted for vanilla, but fruit chunks do not easily spread evenly.
Nutritional information per half sheet roll-up:
Calories 152 • carb. 29g • pro. 6g • fat 1g • sat. fat 1g • chol. 6mg • sod. 81mg • calc. 198mg • fiber 0g

Spiced Apple Trail Mix Leather
Makes 2 fruit types of leather
²/3 cup unsweetened applesauce
Pinch ground cinnamon
Pinch ground nutmeg
½ teaspoon honey
¼ teaspoon fresh lemon juice
1 tablespoon dried cranberries, chopped fine
1 tablespoon walnuts, chopped fine
In a medium bowl, combine the applesauce, cinnamon, nutmeg, honey, and lemon juice. Using a rubber spatula, spread the applesauce in a thin, even layer on the fruit roll-up sheet. Sprinkle evenly with dried cranberries and walnuts. Lightly press the cranberries and walnuts into the applesauce. Cover and dehydrate on 140ºF or on the M2 setting for 4 hours, or until the applesauce is no longer wet throughout. Peel leather from sheet and cut in half. The leather may be rolled up in a plastic wrap and stored at room temperature for later use.
Nutritional information per half sheet fruit leather:
Calories 94 • carb. 15g • pro. 0g • fat 3g • sat. fat 0g • chol. 0mg • sod. 2mg • calc. 8mg • fiber 1g

Strawberry Banana Leather
Makes 2 fruit types of leather
¾ cup fresh strawberries, hulled and chopped
½ fresh banana, sliced
½ tablespoon honey
½ teaspoon fresh lemon juice
Cooking spray
Combine all ingredients except cooking spray in a blender and purée until smooth. Lightly spray a paper towel with cooking spray and rub over the fruit roll-up sheet. Pour the strawberry mixture evenly on the sheet. Cover and dehydrate on 150ºF or on the M1 setting for approximately 5 hours, or until the purée is no longer wet throughout. Peel leather from sheet and cut in half. The leather may be rolled up in a plastic wrap and stored at room temperature for later use.
Nutritional information per half sheet fruit leather:
Calories 63 • carb. 16g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg • calc. 12mg • fiber 2g

Tropical Granola
7 servings, ½ cup each
3 cups old-fashioned oats
¾ cup coconut, shredded and dried
½ cup wheat germ
1⁄3 cup brown sugar
½ cup dried cranberries
½ cup dried pineapple, small chunks
½ cup banana chips, small pieces
1 cup pecans, chopped
1 tablespoon orange zest
1 tablespoon vanilla extract
¼ cup butter, melted
2 tablespoons agave nectar, or honey
1⁄3 cup maple syrup
¼ teaspoon salt
In a large bowl, combine the dry ingredients and vanilla. In a small bowl combine the butter, agave or honey, maple syrup, and salt. Pour the butter/syrup mixture over the oat mixture. Stir to combine. Divide the granola mixture among three dehydrating trays, using parchment paper to line the trays. Clump the mixture in your hand as you divide it to form clusters. Cover and dehydrate on 150ºF or on the M1 setting for approximately 3 hours, or until the granola is no longer wet. Store the granola in an airtight container at room temperature.
Nutritional information per serving:
Calories 318 • carb. 44g • pro. 8g • fat 13g • sat. fat 5g • chol. 9mg • sod. 59mg • calc. 45.8mg • fiber 6g

Salt and Vinegar Potato Crisps
4 servings
3 medium-size russet potatoes, skin removed if desired
1 cup apple cider vinegar
2 tablespoons olive oil
Coarse salt to taste
Cut the potatoes into thin slices about ¹/8 inch thick, creating round chips. Soak the potatoes in the vinegar for 8 to 12 hours. This step is necessary so the potatoes do not taste chalky. Drain the potato slices well, transfer them to a bowl, and toss them with olive oil. Lay the potatoes in a single layer on parchment paper-lined trays. Sprinkle with salt. Cover and dehydrate on 150ºF or on the M1 setting for approximately 8–12 hours, or until desired crispiness. Store the crisps in an airtight container at room temperature.
Nutritional information per serving:
Calories 198 • carb. 29g • pro. 3g • fat 7g • sat. fat 1g • chol. 0mg • sod. 302mg • calc. 25mg • fiber 2g

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Torrington, CT 06790
www.waringcommercialproducts.com
Printed in China
WDH10 IB
21WC078359
IB-16253A