Sunbeam Food Saver DT6000 User Manual

MASTER  
SERIES  
Food Lab™  
Electronic  
Dehydrator  
Healthy food dryer with  
8 temperature settings  
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Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR SUNBEAM  
DEHYDRATOR.  
• Ensure your dehydrator is used at least 50cm (half a • Do not immerse the dehydrator in water or any other  
metre) away from a gas flame or electric element.  
• Do not operate the dehydrator on an inclined  
surface.  
• Do not move or cover the dehydrator while in  
operation.  
liquid.  
• Use your dehydrator well away from walls, curtains  
and cupboards that may be affected by steam.  
• Do not use your dehydrator in confined spaces.  
Sunbeam is very safety conscious when designing and  
manufacturing consumer products, but it is essential  
that the product user also exercise care when using  
an electrical appliance. Listed below are precautions  
which are essential for the safe use of an electrical  
appliance:  
• Do not use an appliance for any purpose other than  
its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven.  
• Do not place on top of any other appliance.  
• Do not let the power cord of an appliance hang over  
the edge of a table or bench top or touch any hot  
surface.  
• Read carefully and save all the instructions provided  
with an appliance.  
• Always turn the power off at the power outlet before  
you insert or remove a plug. Remove by grasping the  
plug - do not pull on the cord.  
• Do not operate any electrical appliance with a  
damaged cord or after the appliance has been  
damaged in any manner. If damage is suspected,  
return the appliance to the nearest Sunbeam  
Appointed Service Centre for examination, repair or  
adjustment.  
Turn the power off and remove the plug when the  
appliance is not in use and before cleaning.  
• Do not use your appliance with an extension cord  
unless this cord has been checked and tested by a  
qualified technician or service person.  
• For additional protection, Sunbeam recommend the  
use of a residual current device (RCD) with a tripping  
current not exceeding 30mA in the electrical circuit  
supplying power to your appliances.  
• Always use your appliance from a power outlet of the  
voltage (A.C. only) marked on the appliance.  
• 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.  
• Do not immerse the appliance in water or any other  
liquid unless recommended.  
• Appliances are not intended to be operated by means  
of an external timer or separate remote control  
system.  
• This appliance is intended to be used in household  
and similar applications such as: staff kitchen areas  
in shops, offices and other working environments;  
farm houses; by clients in hotels, motels and other  
residential type environments; bed and breakfast  
type environments.  
• Children should be supervised to ensure that they do  
not play with the appliance.  
• The temperature of accessible surfaces may be high  
when the appliance is operating.  
• Never leave an appliance unattended while in use.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
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Features of your Food Dehydrator  
Countdown Timer  
19 and a half hours with 30 min increments  
with safety auto off. Perfect for overnight use.  
6 large drying shelves  
Remove shelves to dry thicker foods –  
apricots, bunch of grapes, tomatoes etc.  
This also allows for leavening bread or  
culturing yoghurt. Do not exceed 500g  
of food per tray.  
Rubber feet  
Holds the Food Dehydrator  
in place and prevents it from  
scratching the bench top.  
User Panel  
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Horizontal Air Flow  
Rear fan allows for horizontal air flow,  
so no shelf rotation is required.  
8 Temperature Settings  
35°C to 70°C. Set the best temperature  
for each drying use.  
Fine Foods Mesh Tray  
Use for smaller items such as herbs and  
berries; and sticky items such as banana  
& tomatoes.  
Fruit Roll Tray  
Makes delicious fruit rolls naturally. When not  
using as Fruit Roll Tray, store at the bottom  
of the unit as a crumb tray.  
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Dehydrator Overview  
How it works  
Dehydrating food is an ancient method of  
preserving food. It is a gentle, natural process  
which removes moisture from food.  
Using a controlled heat temperature, air is  
circulated from the rear of the unit to each  
of the six shelves and base. This method of  
drying seals in the flavours and nutrients of  
the food, leaving a high food nutrient and  
vitamin content.  
Storage of dried food  
Drying fresh, ripe fruit and vegetables allows  
you to enjoy these luxuries all year round.  
Storing of food is easy and takes up little  
storage space. Dried foods have a longer  
shelf life of approximately 3-6 months when  
stored in air-tight storage jars depending on  
the type of food and climate.  
No preservatives added  
Fruit and vegetables dried using your  
Food Dehydrator may differ in colour and  
appearance from produce purchased from  
health food stores and supermarkets.  
Pre-dried store bought produce often contains  
artificial colouring and preservatives.  
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Using your Dehydrator  
Before using your Food Dehydrator  
6.To select the temperature, press the TEMP  
button, and then press the and  
• Wash the drying shelves, fruit roll tray, fine  
foods mesh tray and door in warm water  
using a mild detergent. Rinse and dry each  
part thoroughly before use.  
• Before you assemble the Food Dehydrator  
ensure that the power cord is unplugged.  
buttons, until your desired temperature  
appears in the screen. Each button press  
will adjust the temperature by 5°C, from  
35°C to 70°C. You can hold down the  
arrow button to speed up the selection.  
7.During the drying process, you can check  
the time and temperature setting, by  
pressing the TIME or TEMP button.  
To adjust the setting, use the arrow  
buttons.  
8.After the time has elapsed, the screen will  
show 0:00 and the heating element will  
turn off. The fan will continue running  
for 20 seconds, and the unit will beep  
20 times to signal that the drying time  
has finished and the heater element has  
switched off.  
Using your Food Dehydrator  
1.Arrange the food on the drying shelves,  
ensuring the pieces of food are not quite  
touching, to allow air to circulate freely.  
2.Place the shelves into the machine, and  
close the door.  
3.Plug in the unit. The unit will beep to show  
it's in standby mode.  
4.Press the power button, and the screen will  
illuminate and the Dehydrator will default  
to a time of 10:00, and temperature  
setting of 70°C.  
8.Unplug the unit at the power outlet.  
NOTE: The maximum drying time is 19 and a  
half hours. If you wish to run for longer, you  
will need to allow the unit to cool down before  
restarting. Turn the power button off, then  
unplug and let the unit cool down for at least  
2 hours before operating again.  
5.To select the time, press the TIME button,  
and then press the  
and  
buttons, until  
your desired time appears in the screen.  
Each button press will adjust the time by  
30 minutes up to 19 and a half hours.  
You can hold down the arrow button to  
speed up the selection.  
Temperature Settings  
Uses  
Herbs, Flowers, Dough  
Yoghurt  
35˚C  
40˚C  
45˚C  
50˚C  
55˚C  
60˚C  
65˚C  
70˚C  
Soft Vegetables  
Hard Vegetables  
Citrus Peel  
Fruit  
Fish  
Meat Jerky, Fruit Rolls  
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Care and Cleaning  
NOTE: The maximum drying time is 19 and a  
half hours. If you wish to run for longer, you  
will need to allow the unit to cool down before  
restarting. Turn the power button off, then  
unplug and let the unit cool down for at least  
2 hours before operating again.  
Drying shelves, fruit roll tray, fine foods mesh  
tray and door.  
To clean the drying shelves, fruit roll tray,  
fine foods mesh tray and door, allow them  
to cool down, then soak in warm soapy water.  
A soft bristle brush can be used to loosen  
stubborn food particles. Do not place in  
dishwasher.  
Do not use steel wool, scouring pads or  
abrasive cleaners.  
Do not place any parts in a dishwasher.  
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Important Guidelines and Hints  
Use quality food  
Check your Drying  
Best results are achieved when quality food is  
used. Select produce at the peak of ripeness,  
colour and flavour, for the highest nutritional  
content.  
You can dry overripe produce successfully, as  
long as you remove any spoiled areas.  
Check the progress every hour to ensure it's  
drying as you wish.  
Fruit Roll Trays  
Non-stick baking paper can be cut to fit  
shelves, if you want more roll up trays.  
Testing for dryness  
Wash food  
Be sure to let the produce cool before testing  
for dryness. To test for dryness, cut a piece  
open – there should be no visible moisture  
inside.  
Food should be washed and dried thoroughly,  
removing soft or spoiled areas. Be certain  
that your hands, cutting utensils and food  
preparation areas are clean.  
Keep records  
Cut food uniformly  
Records of humidity, weight of produce  
before and after drying times, will be helpful  
in improving your drying techniques for the  
future. Use the Drying Record Chart provided  
on page 35.  
Produce can be shredded, sliced or diced,  
5mm slices are best for efficient drying.  
Drying Shelves  
Place produce evenly on each shelf, without  
overlapping. Do not exceed 500g of produce  
per shelf. If you wish to dry thicker foods  
such as a bunch of grapes, or to leaven  
dough or culture yoghurt, remove shelves to  
allow for greater height between shelves.  
Keep Door Closed  
Keep the door closed so that the produce  
dries more efficiently.  
Variation in drying times  
Check the produce drying charts, as times  
can vary. Drying times are affected by the  
size of the load, thickness of the sliced  
produce, humidity, air temperature and  
the moisture content of the food itself.  
(Therefore, broad drying times have been  
given in the drying tables).  
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Storage of Dried Foods  
• Containers should be moisture and insect  
free.  
• Glass jars with metal screw lids are ideal  
containers. Food stored in plastic bags,  
should be stored inside an insect proof  
container.  
• The storage area should be cool, dry and as  
dark as possible. The ideal temperature for  
storing dehydrated food is 5-20ºC.  
• Dried food can be covered in plastic wrap  
and stored in a container in the freezer.  
Important  
Check for moisture by shaking the content of  
your storage container several times during  
the first week after the food has been dried.  
If moisture appears on the inside, the food  
has not been sufficiently dried and should be  
returned to the food dehydrator, for further  
drying.  
Do not place warm produce into storage  
containers, as condensation will form causing  
mould and mildew. Allow food to cool on  
racks before storing.  
See tips on Beef jerky for correct storage on  
page 21.  
Rehydrating Dried Foods  
Rehydration is the process of putting the  
moisture back into foods that have been  
dried.  
• Dried foods can be partially rehydrated by  
soaking in water or cooking.  
• One cup of dried vegetables generally  
reconstitutes to two cups of vegetables.  
• One cup of dried fruit reconstitutes to one  
and a half cups of fruit.  
• To conserve the nutritional value of the  
rehydrated food, use the liquid remaining  
after soaking or cooking, in the rehydration  
recipes.  
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Uses of your Dehydrator  
The Sunbeam Food LabDehydrator can be  
used for the following:  
1. Drying Herbs and Spices  
2. Drying Flowers  
3. Making Dough  
4. Culturing Yoghurt  
5. Drying Vegetables  
6. Drying Citrus Peel  
7. Drying Fruit  
8. Drying Fish  
9. Drying Meat  
10. Fruit Roll Ups  
Drying Herbs and Spices, 35°C  
Drying your own herbs and spices is an easy,  
economical way to make the most from your  
herb garden.  
• Do not store herbs in paper bags as the oils  
will be absorbed by the paper leading to  
less flavour.  
• Store in a cool, dark place in an airtight  
container.  
Hints  
• Pick leaves when young and tender.  
• Pick seed pods before they open.  
• Most herbs and spices can be dried on the  
plant stalk or stem.  
• The leaves and seeds are easily stripped off  
once they are dry.  
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Drying Chart for Herbs and Spices  
Herb/Spice  
Preparation  
Setting  
Drying time Use  
Wash, pat dry with paper  
towel. Place leaves  
onto drying racks  
Basil  
35ºC  
2-4 hours Soups and sauces  
Wash, pat dry with paper  
towel. Slice into desired  
lengths  
Salads, casseroles  
2-4 hours  
Chives  
35ºC  
35ºC  
and soups  
Add to curries and  
stirfries, pound in a  
6-8 hours mortar and pestle and  
sprinkle over bread  
Chilli, long  
fresh red,  
halved,  
None  
deseeded  
mixtures  
Wash, pat dry with paper  
towel. Place whole stems  
onto drying racks  
Curries, Thai dishes  
2-4 hours  
Coriander  
35ºC  
and soups  
Peel and chop,  
dry in the base  
Casseroles, soups  
4-6 hours  
Garlic  
35ºC  
35ºC  
and pasta  
Grate or slice, place  
onto drying racks  
Ginger  
4-6 hours Cakes and curries  
Wash, pat dry with paper  
towel. Place whole stems  
onto drying racks  
Marjoram  
Mint  
35ºC  
35ºC  
35ºC  
35ºC  
35ºC  
35ºC  
2-4 hours Casseroles and soups  
Wash, pat dry with paper  
towel. Place whole stems  
onto drying racks  
Thai dishes and  
2-4 hours  
sauces  
Wash, pat dry with paper  
towel. Place whole stems  
onto drying racks  
Soups, casseroles  
2-4 hours  
Oregano  
Parsley  
Rosemary  
Thyme  
and pasta  
Wash, pat dry with paper  
towel. Place whole stems  
onto drying racks  
2-4 hours Soups and casseroles  
Add to scone and  
None  
3 hours  
bread mixes and  
casseroles  
Wash, pat dry with paper  
towel. Place whole stems  
onto drying racks  
2-4 hours Soups and casseroles  
10  
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Drying Flowers, 35°C  
Using your Food Dehydrator, you are able to  
dry your own flowers, blossoms and petals.  
Potpourri  
To make potpourri: use handful of flowers,  
blossoms and petals and combine with  
3-4 drops of perfumed oil e.g. tea rose or  
lavender.  
Hints  
• As flowers darken when they dry, try to  
select flowers which are several shades  
lighter.  
Preparation Directions  
1.Cut flowers when they are dry and cool.  
2.Choose flowers that are firm but only half  
open. Full bloom flowers tend to lose their  
petals.  
3.Position flowers and petals sparsely on the  
drying shelves.  
4.Dry for 8-10 hours at 35˚C until flowers are  
brittle.  
5.Place in a large air-tight glass container  
with 3-4 drops of perfumed oil, to enliven  
the fragrance. After a month, shake  
the petals or sprinkle more oil into the  
container.  
11  
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Making Dough, 35°C  
Making dough for bread and pizza can be  
difficult, but the stable temperatures from  
the Food Dehydrator can make the process  
easier.  
Proofing / Rising Dough Step.  
Proofing is the process after kneading and  
requires placing the dough in a warm area  
and allowing the yeast to feed on the sugar  
so that the dough increases in size. Set  
the Dehydrator to 35°C to warm up. Once  
the Dehydrator has reached temperature  
and the dough has been formed into your  
desired shape, place on a piece of baking  
paper and then onto a dehydrator shelf  
until doubled in size. This should take  
around 30 - 40 minutes. Depending on the  
type of dough you are making, sometimes  
you will have to proof the dough twice.  
If dough is kept too cold, this will limit the  
gas production causing the dough to have a  
hard, dark crust and an uneven crumb. On  
the other hand if it’s too warm the dough  
will be sour and you won’t be able to get a  
beautiful golden crust. Making bread in the  
dehydrator is great for those who want to  
start making bread but are too worried that  
it won’t work out.  
There are many steps involved in making  
dough including activating the yeast,  
kneading, dough rise/ proofing and baking.  
The Food Dehydrator can assist in activating  
the yeast, and later in proofing the dough.  
Activating yeast / Fermentation Step.  
Activating the yeast means placing  
the water in a bowl and adding yeast,  
sometimes with sugar or oil, and placing  
it in a warm area. When the yeast is  
moistened by a liquid, fed by sugar and  
carefully warmed, it produces gases that  
power the dough to rise. Activating the  
yeast can be difficult depending on your  
climate. If the water is too cold, the yeast  
will not be activated. If it’s too warm it  
will die. Set the Dehydrator to 35°C and  
remove the shelves to allow the bowl to fit.  
When the unit has reached temperature  
place the bowl inside the Dehydrator until  
the yeast begins to foam. This should take  
no longer than 10 minutes.  
12  
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Culturing Yoghurt, 40°C  
When making yoghurt there are a few simple  
steps to follow that will result in creamy  
yoghurt every time.  
Step 4. Fermentation. When making  
yoghurt it is very important that during  
the fermentation process, the yoghurt is  
placed in a warm environment. That is why  
the Food Dehydrator is perfect for making  
yoghurt. It incubates the yoghurt and  
provides an environment with a warm and  
steady temperature.  
• Don’t shake the jars of yoghurt during the  
fermentation process. This will disturb the  
bacteria and extend the fermentation time.  
The best thing to do is to check after the  
recommended time.  
• It’s always important to check the yoghurt  
once the fermentation process has  
completed. This will take approximately  
3-4 hours but will depend on the size of  
the jar and the type of yoghurt you used  
as the starter. The larger the container  
the longer the fermentation time. If the  
yoghurt isn’t quite set, place back in  
the Dehydrator for another hour. Repeat  
until the yoghurt is set. Remember that  
the yoghurt will firm up more once it’s  
refrigerated.  
TIP: If you like thicker yoghurt place the  
fermented yoghurt in muslin. Hang and  
allow the excess liquid to drip out. Leave  
for an hour and what remains inside the  
muslin is thick Greek yoghurt.  
Step 1. Heat the milk. In a saucepan, heat  
the milk/coconut milk to approximately  
85-90°C, just below a simmer. This can  
be made easier by using a thermometer.  
The importance of getting the milk to this  
temperature is that it kills off all existing  
bacteria in the milk. The other reason why  
it is important to heat milk to this point  
is that it denatures the milk proteins so  
when your yoghurt sets it will be thick and  
creamy.  
Step 2. Add Starter Yoghurt. The starter  
yoghurt you add to the milk must contain  
live bacteria. If it doesn’t your yoghurt  
won’t set. These types of yoghurts with  
live bacteria are readily available in all  
large supermarkets. They are labelled  
Lactobacillus bulgaricus and Streptococcus  
thermophiles, or sometimes just ‘organic’.  
Step 3. Cool the Mixture. Once the milk has  
been heated, set aside and allow to cool  
until body temperature, about 40°C. If you  
don’t let the milk cool and add the yoghurt  
straight away, the heat will kill the new  
bacteria in the yoghurt. This will mean your  
yoghurt won’t set.  
• Once the milk mixture has cooled pour  
it into sterilised containers. Ensure the  
containers are sterilised as you are leaving  
the yoghurt at 40°C which is a temperature  
that bacteria grows rapidly. Sterilising the  
jars prevents cross-contamination and  
only the good bacteria in the yoghurt will  
multiply.  
TIP: Because home made yoghurt doesn’t  
have any preservatives or stabiliser, the  
yoghurt will separate when stored in the  
refrigerator. Give it a quick stir and it will  
be thick and creamy again.  
TIP: If your finished yoghurt is too thin  
and sour tasting you have left it in the  
Dehydrator for too long.  
Step 5. Enjoy  
13  
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Drying Vegetables, 45 - 50°C  
Preparation  
Dryness Test  
• Wash vegetables thoroughly and remove  
blemishes.  
• Cool vegetables before attempting the final  
test for dryness.  
• Pre-treat where recommended.  
• Vegetables should feel hard and firm with  
no soft spots.  
Pre-Treatment  
Expect a variance in the time needed to dry  
different foods. Drying times are affected  
by the size of the load, thickness of slices,  
humidity and temperature in your home.  
• Steam Blanching: Needed to speed up  
drying process for certain vegetables.  
• Blanching: Preserves the colour, stops the  
ripening process and generally makes the  
produce dry faster.  
For drying soft vegetables such as tomatoes,  
celery, eggplants set to 45˚C. For drying hard  
vegetables such as carrots and pumpkin, set  
to 50˚C.  
To Blanch  
1. Soak vegetables in boiling water for 1-2  
minutes.  
2. Plunge into ice cold water.  
3. Slice and commence drying.  
Food type  
Pre treatment  
Setting  
Drying time  
Suggested Use  
Add to cake, bread  
and scone mixtures  
Carrot, peeled, 1cm dice  
None  
50ºC  
6-8 hours  
Add to soup mixes  
and casseroles  
Celery, 1cm dice  
None  
45ºC  
45ºC  
4-5 hours  
6-8 hours  
Blanch in  
hot water  
Eggplant, 5mm slices  
Add to tomato sauces  
Add to curries, fruit  
cake and muffin  
mixtures  
Ginger, peeled, 5mm  
slices  
Scrub under  
warm water  
50ºC  
45ºC  
8-10 hours  
6-8 hours  
Mushrooms, button, cut  
into 1cm thick slices  
Add to risottos and  
pasta sauces  
None  
14  
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Drying Vegetables, 45 - 50°C (continued)  
Food type  
Pre treatment Setting Drying time  
Suggested Use  
Tomatoes, regular, cut into  
2cm-thick wedges (dried)  
Add to risottos and  
pasta sauces  
None  
45ºC  
6 hours  
8 hours  
Add to antipasto  
platters, sandwich  
fillings, pies and tarts  
Tomatoes, Roma (egg)  
cut in half semi-dried  
None  
None  
None  
None  
None  
45ºC  
45ºC  
45ºC  
45ºC  
50ºC  
Tomato, Roma (egg)  
cut in half dried  
10-12 hours Add to pasta sauces  
Add to bread  
14-16 hours mixtures, curries and  
muffin mixtures  
Onion, Brown, halved,  
cut into 1cm dice  
Add to soups and rice  
Pea, green, shelled  
6-8 hours  
dishes  
Pumpkin, peeled,  
deseeded, cut into  
1cm dice  
Add to curries, scones  
8-10 hours  
and bread mixtures  
Orange sweet potato  
(Kumara) peeled, cut into  
1cm dice or cut into  
1cm thick slices  
None  
50ºC  
8 hours  
Curries, soups  
15  
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Drying Citrus Peel, 55°C  
Dehydrating citrus peel is incredibly easy  
to do, and has a myriad of uses. You can  
use a variety of citrus fruits to make peel  
- grapefruit, oranges, lemons, limes and  
mandarins. It’s good to experiment with  
different citrus fruits as they all have very  
different flavours and aromas. Note that the  
citrus peel will change colour slightly during  
the dehydrating process. Don’t worry as it’s  
just the water being removed and the flavours  
and oils concentrating.  
Curries. Place citrus peel in curries or slow  
cooked casseroles. Add to your dish when  
adding the majority of the liquid. This will  
add a great depth of flavour- remove the  
citrus peel before eating though!  
Potpourri. Place citrus peel in pot pourri for  
a change.  
Baking. Finely grind citrus peel and add to  
sugar for baking. Even grind up and add to  
salt.  
CAUTION: Due to the concentrated oil levels  
in citrus peel, it can be used as a fire  
starter. Be careful as it sparks easily.  
Refer to the Drying Fruits section on the next  
page for more general information on fruit.  
Below find some handy hints on making and  
using dried citrus peel.  
Hints and Tips  
Use fresh citrus. This makes it easier to  
remove the skin without getting too much  
of the pith. The pith is the white area  
between the skin and the fruit. It’s sour  
and quite bitter. If you dry the skin with  
pith the finished citrus peel will have a  
slightly bitter taste.  
• When removing the skin it's easier when  
the fruit is whole. Using a sharp knife  
gently cut the skin off. If this is too  
difficult you can always use a vegetable  
peeler or a zester.  
Storage. Keep citrus peel in an air tight  
container/ bag. Citrus peel can be kept for  
up to one month if stored in the correct  
conditions.  
• Citrus peel has been used for centuries.  
It is used a lot in Moroccan and Eastern  
African cuisines.  
Olive Oil. Place a citrus peel in olive oil.  
This will give your oil a citrus flavour which  
is great for baking or even salad dressings.  
16  
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Drying Fruits, 60°C  
Preparation  
Blanching  
• Wash food and pat dry with paper towels.  
• Remove any blemishes, pips and stones.  
• Slice as recommended.  
• Some fruits with natural protective wax  
coatings e.g. figs, grapes and prunes, need to  
be blanched to speed the drying process.  
• Pre-treat where recommended.  
To Blanch  
NOTE: Food may be peeled or unpeeled when  
drying. Try drying both ways to distinguish  
preferred outcome. Unpeeled fruits will take  
longer to dry.  
1. Soak fruits in boiling water for 1-2  
minutes.  
2. Plunge into ice cold water. Dry well.  
3. Slice and commence drying.  
Pre-Treatment  
Dryness Test  
The pre-treatment of food where  
recommended helps retard browning while  
the food is drying.  
• Where recommended use a natural pre  
treatment of pineapple or lemon juice.  
Soak fruit for 3-4 minutes in the juice  
before placing on drying racks.  
• Cool fruit before testing for the final degree  
of dryness.  
• Most fruit will be soft and pliable when  
properly dried.  
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Drying Chart for Fruit  
Expect a variance in the time needed to dry  
different foods. Drying times are affected  
by the size of the load, thickness of slices,  
humidity and temperature in your home.  
For drying fruit, set to 60˚C. For drying citrus  
peel, set to 55˚C.  
NOTE: Times stated are based on drying using  
six shelves.  
Food type  
Pre treatment  
Setting  
Drying time  
Suggested Use  
Apples, core, peel,  
cut into 5mm slices  
Eat as is or add to cakes  
and slices  
None  
60ºC  
8-10 hours  
Apricot halves,  
de-stoned  
Add to slices, biscuits  
and muesli  
None  
60ºC  
60ºC  
60ºC  
60ºC  
12-14 hours  
12 hours  
Soak in  
lemon juice  
Eat as is, add to cakes,  
puddings and slices  
Banana halves  
Add to fruit cake and  
bread mixtures, slices  
and muesli  
Baby figs, halved  
Blanch  
Blanch  
6-8 hours  
Grapes, Muscatel  
On vine  
Eat as part of a cheese  
platter  
16-18 hours  
Add to biscuit doughs,  
fruit cake mixtures and  
muesli  
Grapes, Muscatel  
Off vine, deseeded,  
flattened slightly  
Blanch  
None  
60ºC  
14-16 hours  
Kiwifruit, peeled,  
5mm slices  
Eat as is or add to  
muesli  
60ºC  
55ºC  
6 hours  
8 hours  
Scrub whole  
fruit under  
warm water  
Add to pasta sauces,  
chicken dishes, cakes  
and puddings  
Lemon, skin on, 5mm  
slices  
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Drying Chart for Fruit (continued)  
Food type  
Pre treatment  
Setting  
Drying time  
Suggested Use  
Scrub whole  
fruit under  
warm water  
Limes, skin on,  
5mm slices  
Add to curries and  
potpourri mixes  
60ºC  
8-10 hours  
Oranges, Naval,  
skin on, halved, cut fruit under  
into 5mm slices  
Scrub whole  
Add to potpourri mixes  
and dip in chocolate and  
serve with coffee  
60ºC  
60ºC  
6-8 hours  
warm water  
Paw Paw, peeled,  
deseeded, 5mm  
slices  
Eat as is, add to muffin  
mixtures, slices and  
muesli  
10-12  
hours  
None  
Eat as is, chop and  
8-10 hours add to cake and muffin  
mixtures or add to muesli  
Peaches, halved,  
de-stoned  
Wash under  
water  
60ºC  
60ºC  
60ºC  
Eat as is, chop and add  
to salads, cakes and  
muesli  
Pear large  
1cm-thick slices  
Soak in lemon  
juice  
12-14  
hours  
Eat as is, chop and add  
to salads, cakes and  
muesli  
Soak in lemon  
juice  
10-12  
hours  
Pear small halves  
Eat as is, chop and add  
8-10 hours to muffin mixtures, slices  
and muesli  
Pineapple, 5mm  
thick slices  
None  
60ºC  
55ºC  
Eat as is, chop and add  
to muffin, cake and slice  
mixtures; salads and  
Citrus Peel, 1-2mm None  
4-6 hours  
muesli  
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Drying Fish, 65°C  
Dehydrating fish is easy and it has great  
taste. It’s a great way of preserving seasonal  
fish without sacrificing the flavour. You can  
buy fish on bulk when on sale, then put it in  
the dehydrator to preserve.  
Spices. Think of traditional fish  
combinations and coat your fish in these  
flavours before dehydrating. For example  
dried dill and lemon zest, lemon pepper  
or even dried parsley and black pepper. In  
the Sunbeam Test kitchen we found using  
dried herbs and spices (garlic granules,  
onion powder, Cajun spices etc.) easier to  
use as it coats the food evenly and didn’t  
get patches of concentrated flavours.  
Head to the dried herbs and spices aisle  
of your supermarket and get creative with  
combinations!  
Hints and Tips  
• Avoid dehydrating fish that is high in fat.  
The high oil content makes the fish spoil  
quickly.  
Preparation. When preparing the fish  
slice evenly. This is will allow the fish to  
dehydrate evenly.  
Salt. By curing the fish in salt or high  
salt ingredients (soy sauce) you are  
creating an inhospitable environment for  
microorganisms, meaning bacteria won’t  
reproduce.  
• Storage. Make sure your fish has cooled  
to room temperature before storing. Storing  
the fish straight from the dehydrator means  
moisture will form and spoil quickly.  
Dry Brining. There are many different ways  
to dehydrate fish. One way is ‘dry brining’.  
This is coating the fish in salt. The salt  
draws the moisture out of the fish therefore  
drying it and forming fish jerky.  
Wet Brining. Another method of dehydrating  
is ‘wet brining’. This is the process of  
soaking fish in salted water. This isn’t the  
best technique for delicate fish as it may  
fall apart in the salt solution. If you find  
the finished fish a bit salty, rinse in cool  
water.  
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Drying Meat, 70°C  
Dehydrating Meat  
Beef jerky  
Makes: 250g  
Preparation: 10 mins (+ 12 hours marinading time)  
Drying: 5 hrs  
Here are some steps to ensure meat is  
dehydrated safely:  
• Choose lean meat without much marbling  
(fat distributed throughout meat).  
500g beef fillet or sirloin, excess fat trimmed  
½ cup soy sauce  
IMPORTANT: Meat must be of the highest  
quality and marinated on day of purchase.  
½ cup Worcestershire sauce  
1 teaspoon salt  
• Marinate the meat in its whole form and  
slice after marinating. The marinade  
needs to be salty (see Beef jerky recipe)  
as this helps draw moisture from the meat  
reducing the water content and making the  
meat safe to consume.  
• Store the marinated meat in the fridge for  
up to 12 hours. Drain well.  
• The meat needs to be sliced thinly and  
each slice needs to be of equal thickness,  
preferably 5mm. You can achieve this with  
a deli-style meat slicer.  
1.Place beef in a shallow glass dish. Pour  
over combined sauces and salt. Cover  
with plastic wrap and place in the fridge,  
turning occasionally, for 12 hours to  
marinade. Drain. Discard marinade.  
2.Use a large sharp knife to cut beef fillet  
across the grain into 5mm-thick slices.  
Arrange beef on drying racks. Dry on 70˚C  
for 5 hours, rotating racks halfway through  
drying process, for 5 hours.  
• Sometimes partially freezing the meat first,  
and then slicing it makes slicing easier.  
Then thaw meat before arranging on trays  
to dry.  
• Always slice the meat across the grain.  
Meat sliced with the grain falls apart and  
can have a chewy texture.  
• Dehydrated meat needs to be stored in an  
airtight container in the fridge for up to  
3-4 weeks. If wanting to store for a longer  
period, label, date and freeze for up to 3  
months. Thaw in fridge overnight.  
• Once the drying time is complete, cool  
beef to room temperature and pat surface  
dry with a paper towel to remove any  
excess surface moisture and ensure  
keeping times are safe.  
IMPORTANT: Meat must be stored in the  
fridge or freezer only. Storing meat at room  
temperature could promote the growth of  
bacteria if not dried thoroughly.  
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Making Fruit Roll Ups, 70°C  
Hints and Tips  
• If mixture is too runny, you can add pureed  
apple or pear to the mixture to make up  
the desired consistency.  
• Make sure the fruit rolls are dried  
continuously at the recommended  
temperature and time.  
• Once dried, the fruit rolls should be pliable  
and without any soft or sticky patches on  
top or underneath.  
• Remove fruit rolls from trays when still  
warm and roll up to form logs.  
Fruit rolls make delicious snacks ready to  
have on hand. Here are some hints to ensure  
perfect fruit rolls:  
• Fresh or canned fruit can be used to make  
fruit rolls, simply substitute weight for  
weight. However, do not combine a mixture  
of canned and fresh fruit in the same roll  
up. If using fresh fruit, make sure it is of  
good quality without soft or discoloured  
patches.  
• If using fresh fruit, you will need to peel  
and cook it first so that it can be pureed  
in a blender for the preparation required to  
make rolls.  
• The prepared fruit must be evenly spread  
over the fruit roll trays to ensure even  
drying times.  
• The fruit should be spread to an even  
thickness of about 5mm. The fruit,  
once pureed, needs to be a spoonable  
consistency. If the mixture is too runny the  
end result will be affected.  
• Wrap in non-stick baking paper and store  
in an airtight container in a cool, dark  
place for up to 1 week. Do not store in the  
fridge as the fruit rolls need to be stored in  
a moisture-free area to maintain a pliable,  
chewy texture.  
• Suitable fruits for rolls include: Apple,  
apricot, berries, cherries, mango, peaches,  
pears, and plums.  
Recipes for fruit rolls on page 33.  
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Recpe(cotue)  
Recipes  
All the recipes have been specifically created  
and tested by our Sunbeam Test Kitchen  
for the Sunbeam Food Lab™ Dehydrator.  
We hope you enjoy using and making some  
delicious snacks and produce.  
Sundried Tomato Olive Crackers  
- V, GF, DF, Vegetarian  
½ cup chia seeds  
¼ cup water  
V = Vegan  
GF = Gluten free  
DF = Dairy free  
2 cups walnuts, soaked overnight, drained  
½ cup kalamata olives, stones removed  
¹⁄ cup semi-sundried tomatoes  
³
Almond Rosemary Crackers  
- V, GF, DF, Paleo, Vegetarian  
1 teaspoon oregano, roughly chopped  
1 teaspoon sea salt  
½ cup chia seeds  
½ teaspoon freshly cracked black pepper  
1 cup water  
1.Set Dehydrator to 50˚C. Line two of the  
Dehydrator shelves with baking paper.  
3 cups almonds, soaked overnight  
2 tablespoons finely chopped rosemary  
1 teaspoon sea salt  
2.Combine chia seeds and water and set  
aside for 30 minutes.  
3.Meanwhile in a bowl of a food processor,  
process walnuts until fine.  
½ teaspoon freshly cracked black pepper  
1.Set Dehydrator to 50˚C. Line two of the  
Dehydrator shelves with baking paper.  
4.Combine walnut mixture, chia and all  
remaining ingredients in the bowl of food  
processor. Pulse until well combined.  
2.Combine water and chia seeds and set  
aside for 30 minutes.  
5.Divide mixture between the two shelves.  
Spread out until ½cm thick.  
3.Meanwhile in a bowl of a food processor,  
process almonds until very fine.  
6.Place in Dehydrator. Leave for 8 hours.  
Turn and dehydrate for a further 2 hours.  
Place in airtight container.  
4.Combine almond mixture, chia and all  
remaining ingredients.  
5.Divide mixture between the two shelves.  
Spread out until ½cm thick.  
6.Place in Dehydrator. Leave for 8 hours.  
Turn and dehydrate for a further 2 hours.  
Place in airtight container.  
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Recpe(cotue)  
Corn Crackers  
Basic White Bread  
- V, GF, DF, Paleo, Vegetarian  
- V, DF,  
Remember add whatever topping you like  
to this bread. Olives, rosemary, parmesan,  
roasted capsicum, sesame seeds…..the  
combinations are endless!  
600g frozen corn, thawed  
1 small onion  
1 small red capsicum  
½ cup flax seeds  
450ml warm water  
2½ teaspoons dried yeast  
1 teaspoon caster sugar  
700g plain white flour  
2 teaspoons sea salt  
1 egg, beaten  
2 teaspoons ground cumin  
1 teaspoon chilli powder  
1 teaspoon sea salt  
1.Set Dehydrator to 50˚C. Line two of the  
Dehydrator shelves with baking paper.  
Olive oil, greased tray  
2.In a bowl of a food processor combine all  
ingredients. Pulse until all ingredients are  
chopped and combined.  
1.Set Dehydrator to 35˚C. Line a Dehydrator  
shelf with baking paper.  
2.In a jug combine water, yeast and sugar.  
Place jug in Dehydrator for 10 minutes.  
The yeast should be bubbly.  
3.Place flour and salt on a work surface.  
Form into a mound and make a well in the  
center.  
3.Divide mixture between the two shelves.  
Spread out until ½cm thick.  
4.Place in Dehydrator. Leave for 14 hours.  
Turn and dehydrate for a further 2 hours.  
Place in airtight container.  
TIP: If you want traditional triangle shaped  
corn chips score the mixture lightly before  
placing in the Dehydrator. If you don’t score  
the mixture you can just roughly break up  
into irregular sized shapes.  
4.Add the liquid ingredients and slowly bring  
the flour into the center form a dough.  
Knead for about 5 minutes or until the  
dough is elastic and smooth.  
5.Lightly grease a large bowl with oil. Place  
dough in the bowl and place in Dehydrator.  
Leave for 1 hour or until doubled in size.  
6.Remove from the bowl and knead quickly  
for 1 minute.  
7.Form the dough into desired shape. Place  
on prepared Dehydrator shelf.  
8.Place in Dehydrator. Leave for 30 minutes.  
At this point preheat oven to 200˚C.  
9.Remove dough from Dehydrator and place  
on metal baking tray. Bake for 40 minutes  
or until golden and hollow sounding when  
the base of the bread is tapped. Serve hot  
or allow to cool.  
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Recpe(cotue)  
Pesto Parmesan Rolls  
3 cups plain flour  
Cheesy Bread  
1 cup warm water  
2 tablespoons sugar  
1 tablespoon yeast  
4½ cups flour  
1 cup warm water  
1 tablespoon yeast  
1 tablespoon caster sugar  
½ teaspoon salt  
¹⁄ cup olive oil  
³
1 tablespoon dried oregano  
¹⁄ cup olive oil  
³
1 egg  
2 teaspoons salt  
Filling:  
Filling:  
500g bacon, cooked  
2 cups grated mozzarella cheese  
1 cup grated cheddar cheese  
½ cup basil pesto  
2 cups grated mozzarella cheese  
1 egg, whisked  
1.Set Dehydrator to 35˚C. Line a Dehydrator  
shelf with baking paper.  
2.In a jug combine water, yeast and sugar.  
Place jug in Dehydrator for 10 minutes.  
The yeast should be bubbly.  
3.Place flour, olive oil, oregano and salt on a  
work surface. Form into a mound and make  
a well in the center.  
4.Add the liquid ingredients and slowly bring  
the flour into the center to form a dough.  
Knead for about 5 minutes or until the  
dough is elastic and smooth.  
5.Lightly grease a large bowl with oil. Place  
dough in the bowl and place in Dehydrator.  
Leave for 1 hour or until doubled in size.  
6.Remove from the bowl and knead quickly  
for 1 minute.  
7.Roll dough out into a large rectangle. Cover  
the dough with bacon and cheese. Roll up,  
using the widest side, into a cylinder. Bring  
the two ends of the dough together to form  
a circle. Pinch dough together to seal.  
8.Place on a lined Dehydrator shelf. Place in  
Dehydrator. Leave for 30 minutes. At this  
point preheat oven to 200˚C.  
1.Set Dehydrator to 35˚C. Line a Dehydrator  
shelf with baking paper.  
2.In a jug combine water, yeast and sugar.  
Place jug in Dehydrator for 10 minutes.  
The yeast should be bubbly.  
3.Place flour and salt on a work surface.  
Form into a mound and make a well in the  
center.  
4.Add the liquid ingredients and slowly bring  
the flour into the center to form a dough.  
Knead for about 5 minutes or until the  
dough is elastic and smooth.  
5.Lightly grease a large bowl with oil. Place  
dough in the bowl and place in Dehydrator.  
Leave for 1 hour or until doubled in size.  
6.Remove from the bowl and knead quickly  
for 1 minute.  
7.Roll dough out into a large rectangle. Cover  
the dough with pesto and cheese. Roll up,  
using the widest side, into a cylinder. Cut  
into 3cm rounds.  
8.Place rounds on a lined Dehydrator shelf.  
Place in Dehydrator. Leave for 30 minutes.  
At this point preheat oven to 200˚C.  
9.Remove dough from Dehydrator and place  
on metal baking tray. Bake for 20 minutes  
or until golden and cheese is bubbling.  
9.Remove dough from Dehydrator and place  
on metal baking tray. Bake for 20 minutes  
or until golden and cheese is bubbling.  
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Recpe(cotue)  
Cheesy Kale Chips  
Zucchini Wraps  
- V, GF, DF, Vegetarian  
- V, GF, DF, Paleo, Vegetarian  
The ingredients may not look cheesy but the  
flavour comes from the yeast and miso paste.  
The ingredients may not look cheesy but the  
flavour comes from the yeast and miso paste.  
2 bunches kale, washed, roughly torn  
1 cup nutritional yeast  
2 large zucchini  
2 cups water  
1 cup white miso paste  
1½ cups ground flax seeds  
1 clove garlic  
2 tablespoons extra virgin olive oil  
1 teaspoon sea salt  
1 teaspoon dried oregano  
1 teaspoon dried rosemary  
½ teaspoon sea salt  
2 cloves garlic, crushed  
1.Set Dehydrator to 50˚C.  
2.Combine yeast, miso, oil, salt and garlic.  
Stir to form a paste.  
1.Set Dehydrator to 40˚C. Line two shelves  
with baking paper.  
3.Rub kale leaves with miso mixture.  
Place on Dehydrator shelves.  
2.Place zucchini and water in a blender.  
Process for about 2 minutes.  
4.Place in Dehydrator. Leave for 12-13 hours  
or until crispy. The length of time will  
depend on the thickness of the kale leaves.  
Store in an airtight container for up to one  
week.  
3.Pour zucchini mixture into a bowl with the  
remaining ingredients. Stir to combine.  
4.Pour mixture over prepared shelves.  
Spread to about ½cm thick.  
5.Place in Dehydrator. Leave for 5-6 hours.  
Turn and Dehydrate for a further hour.  
Cut into desired shapes.  
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Recpe(cotue)  
Raw Coconut Wraps  
Nutty Quinoa Granola  
- V, GF, DF, Paleo, Vegetarian  
- V, GF, DF, Vegetarian  
Instead of quinoa you can use buckwheat  
groats which are available from most health  
food stores.  
2 cups raw young coconut meat  
2 tablespoons coconut water  
½ teaspoon sea salt  
2 cups quinoa, soaked for 2 hours  
1.Set Dehydrator to 40˚C. Line two of the  
Dehydrator shelves with baking paper.  
1 cup pecans, soaked for 2 hours  
½ cup pumpkin seeds, soaked for 2 hours  
½ cup sunflower seeds, soaked for 2 hours  
2.In the bowl of a food processor, process  
coconut meat until a fine paste. Add  
enough coconut water until a spreadable  
consistency.  
¹⁄ cup maple syrup  
³
2 teaspoons ground cinnamon  
1 teaspoon ground mixed spice  
1 teaspoon vanilla extract  
1 teaspoon sea salt  
3.Pour half the mixture onto each prepared  
drying shelf. Spread to about ½cm thick.  
Place shelves in Dehydrator. Leave for  
about 8 hours. Turnover and dehydrate for  
a further 8 hours.  
4.The wrap should be pliable. Fill with your  
favourite ingredients for a salad wrap or  
even use wraps as crepes!  
2 tablespoons coconut oil  
6 medjool dates, stones removed, roughly  
chopped  
1.Set Dehydrator to 65˚C. Line two of the  
Dehydrator shelves with baking paper.  
2.Drain quinoa, pecans, pumpkin and  
sunflower seeds.  
3.In a large bowl combine all ingredients.  
Make sure all ingredients are coated in oil  
and syrup.  
4.Spread evenly over 2 Dehydrator shelves.  
5.Place in Dehydrator. Leave for 24 hours or  
until crunchy. Place in airtight container.  
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Recipes (continued)  
Blueberry Crunch Granola  
Date, Oat & Chia Seed Muesli Bars  
- V, DF, Vegetarian  
- V, GF, DF, Paleo, Vegetarian  
Maca powder is available from most health  
food stores but can be left out of the recipe  
if you don’t have it or can’t find it.  
1 cup almonds, roughly chopped  
1 cup dried dates, stones removed  
½ cup dried apricots  
2 cups rolled oats, soaked for 2 hours,  
drained  
2 tablespoons water  
1 cup finely shredded coconut  
¼ cup maple syrup  
½ cup dried cranberries  
1 cup shredded coconut  
½ cup sunflower seeds  
½ cup rolled oats  
2 tablespoons maca powder  
1 teaspoon ground cinnamon  
1 teaspoon vanilla extract  
½ teaspoon sea salt  
¹⁄ cup ground flax seeds (flax seed meal)  
³
¼ cup honey  
2 cups blueberries  
¼ cup tahini  
1 cup blackberries  
2 tablespoons coconut oil  
2 tablespoons sesame seeds  
1 tablespoon cinnamon  
1 tablespoon pure vanilla extract  
1 teaspoon ground cardamom  
1.Set Dehydrator to 70˚C.  
1.Set Dehydrator to 65˚C.  
2.Place all ingredients; except berries, into  
the bowl of a food processor. Process for  
20 seconds or until all combined.  
3.Fold through berries. Spread out onto two  
Dehydrator shelves, about 1/2cm thick.  
4.Place in Dehydrator. Leave for 24 hours or  
until crisp. Break up into chunks. Place in  
airtight container.  
2.Place almonds, dates, apricots and water  
in the bowl of a food processor. Process  
for 20 seconds or until roughly chopped.  
3.Place all ingredients, including date  
mixture, into a large bowl. Using your  
hands or a large wooden spoon, mix all  
ingredients until well combined.  
4.Form 2 tablespoons of mixture into logs.  
Place on Dehydrator shelf. Repeat with  
remaining mixture.  
5.Place in Dehydrator. Leave for 7-8 hours  
or until firm. Store in an airtight container  
for up to one week.  
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Recipes (continued)  
Peanut Butter Muesli Bars  
Apricot Coconut Cookies  
- DF, Vegetarian  
- V, GF, DF, Paleo, Vegetarian  
1 cup dried dates  
2 cups dried dates, stones removed  
1 cup almond butter  
3 granny smith apples, grated  
5 cups rolled oats  
1 cup dried apricots  
1 cup peanut  
1 cup shredded coconut  
½ teaspoon salt  
1 cup sunflower seeds  
½ cup dried apple, roughly chopped  
½ cup brown sugar  
1.Set Dehydrator to 70˚C.  
2.Place all ingredients in the bowl of a food  
processor. Pulse until a chunky paste has  
formed.  
½ cup dried cranberries  
3.Form mixture into 1 tablespoon sized balls.  
Place on Dehydrator shelves. Press down to  
flatten.  
¹⁄ cup honey  
³
¹⁄ cup peanut butter  
³
1 teaspoon ground cinnamon  
1 teaspoon vanilla extract  
1.Set Dehydrator to 60˚C.  
4.Place in Dehydrator. Leave for 7-8 hours or  
until firm. Store in an airtight container for  
up to one week.  
2.Place dates and apples in the bowl of a  
food processor. Process for 20 seconds  
or until roughly chopped.  
3.Add remaining ingredients and pulse until  
well combined.  
4.Take 3 tablespoons of mixture and form  
into a rough log shape. About 3cm long  
and 1cm wide. Place on Dehydrator shelf.  
Repeat with remaining mixture.  
5.Place in Dehydrator. Leave for 3 hours.  
Turn muesli bars over and dehydrate for  
another 3 hours. Store in a clean, covered  
container in the refrigerator for up to  
1 week.  
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Recpe(cotue)  
Chocolate Chip Cookies  
Homemade Coconut Yoghurt  
- Vegetarian  
- V, GF, DF, Paleo, Vegetarian  
2 cups rolled oats  
3 x 400g cans coconut milk  
¼ teaspoon yoghurt starter  
2 tablespoons honey  
1 cup oat flour*  
1 teaspoon sea salt  
1 cup cashew butter  
¼ cup honey  
2 tablespoons tapioca flour  
Sterilised glass jars  
¼ cup maple syrup  
2 teaspoons vanilla extract  
¼ cup coconut oil  
1.Set Dehydrator to 40˚C. Arrange shelves  
to accommodate the size of the jars.  
Remember the larger the jar the longer  
the yoghurt will take to form.  
2.In a saucepan bring coconut milk to a  
simmer, about 85˚C. If you are unsure  
use a candy thermometer. Do not boil.  
1 cup dark chocolate chips  
1.Set Dehydrator to 50˚C.  
2.Place all ingredients; except chocolate,  
into the bowl of a food processor. Pulse  
until all ingredients are combined.  
3.Remove a small amount of hot coconut  
milk. Whisk in tapioca flour. Add back  
to the saucepan and whisk to combine.  
3.Stir through chocolate chips.  
4.Set coconut milk aside and allow to cool  
until body temperature.  
4.Form mixture into tablespoon sized balls.  
Place on Dehydrator shelves. Press down  
to flatten.  
5.Once cooled add yoghurt starter. Whisk to  
combine.  
5.Place in Dehydrator. Leave for 10 hours  
or until chewy and flexible. Store in an  
airtight container for up to one week.  
6.Pour into sterilised 500ml jars. Cover with  
lid.  
7.Place in Dehydrator. Leave for 7-9 hours.  
The yoghurt should be firm but will be  
firmer once chilled. Refrigerate for up to  
1 week.  
*Oat flour is just rolled oats processed into  
flour. This just gives the cookies a nice  
textural taste.  
TIP: Once refrigerated the yoghurt may  
separate. This is due to the yoghurt not being  
homogenised and emulsified with factory  
machinery. Just mix with a spoon to bring  
back together.  
30  
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Recipes (continued)  
Greek Yoghurt  
Classic Beef Jerky  
- GF, Vegetarian  
- GF, DF  
If you like thicker yoghurt scoop finished  
yoghurt into a tea towel and from a height.  
All the extra liquid will drop out resulting in  
thicker yoghurt.  
You can cut the beef into thicker or thinner  
slices. But the thicker the slices of beef are  
the longer it will take to dehydrate.  
700g beef flank steak  
4 cups milk  
²⁄ cup Worcestershire sauce  
³
2-3 teaspoons yoghurt  
Sterilised glass jars  
½ cup soy sauce  
1½ tablespoons maple syrup  
2 teaspoons freshly cracked black pepper  
2 teaspoons garlic powder  
1.Set Dehydrator to 40˚C. Arrange shelves  
to accommodate the size of the jars.  
Remember the larger the jar the longer  
the yoghurt will take to form.  
1 teaspoon onion powder  
2.In a saucepan bring milk to a simmer,  
about 85˚C. If unsure use a candy  
thermometer. Do not boil.  
1.Cut beef flank steak into ½ cm pieces.  
2.In a large bowl combine all remaining  
ingredients.  
3.Whisk in yoghurt. Pour into desired  
containers.  
3.Add beef and toss to combine. Cover and  
refrigerate for 24 hours.  
4.Place in Dehydrator. Leave for 7-9 hours.  
The yoghurt should be firm but will be  
firmer once chilled. Refrigerate for up to  
1 week.  
4.Set Dehydrator to 70˚C.  
5.Drain beef. Lay beef across the Dehydrator  
shelves in a single layer.  
6.Place in Dehydrator. Leave for 10 hours.  
Store in airtight container in refrigerator  
for up to 1 week.  
31  
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Recipes (continued)  
Honey Garlic Beef Jerky  
5 Spice Teriyaki Beef Jerky  
- GF, DF, Paleo  
- GF, DF, Paleo  
700g beef flank steak  
700g beef flank steak  
½ cup honey, warmed to be liquid  
2 tablespoons dried garlic  
1 cup soy sauce  
¾ cup brown sugar  
2 tablespoons sea salt  
1 tablespoon ground ginger  
2 teaspoons ground five spice  
1 teaspoon ground cumin  
1.Cut beef flank steak into ½cm pieces.  
2 tablespoons freshly cracked black pepper  
1.Cut beef flank steak into ½cm pieces.  
2.In a large bowl combine all remaining  
ingredients.  
2.In a large bowl combine all remaining  
ingredients.  
3.Add beef and toss to combine. Cover and  
refrigerate for 24 hours.  
3.Add beef and toss to combine. Cover and  
refrigerate for 24 hours.  
4.Set Dehydrator to 70˚C.  
5.Lay beef across the Dehydrator shelves in  
a single layer.  
4.Set Dehydrator to 70˚C.  
5.Lay beef across the Dehydrator shelves in  
a single layer.  
6.Place in Dehydrator. Leave for 10 hours.  
Store in airtight container in refrigerator  
for up to 1 week.  
6.Place in Dehydrator. Leave for 10 hours.  
Store in airtight container in refrigerator  
for up to 1 week.  
32  
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Recipes (continued)  
Fish Jerky  
Pear & Maple Syrup Fruit Rolls  
- DF  
- V, GF, DF, Paleo  
2 cups water  
1kg jar pear slices in juice, drained  
1 tablespoon maple syrup  
2 cups brown sugar  
1 cup salt  
1.Set Dehydrator to 70˚C.  
2.Place pear and maple syrup in the jug  
of a blender or bowl of a food processor.  
Process until smooth.  
¼ cup soy sauce  
4 fillets firm white fish or salmon, skin  
removed  
3.Spoon puree evenly onto greased fruit roll  
up tray.  
2 teaspoons paprika, optional  
4.Place in Dehydrator. Leave for 6-7 hours  
or until pliable. Roll up each fruit piece to  
form a log.  
1.Combine water, sugar, salt and soy sauce  
in a saucepan over medium heat. Stir until  
all sugar has dissolved. Set aside until  
room temperature.  
Mango Fruit Rolls  
- V, GF, DF, Paleo, Vegetarian  
2.Cut fish into 2cm thick strips. Place in  
cooled marinade. Cover and refrigerate  
overnight or for at least 6 hours.  
800g sliced mango in natural juice, drained  
1.Set Dehydrator to 70˚C.  
3.Set Dehydrator to 65˚C.  
4.Drain salmon. Lay salmon across the  
Dehydrator shelves in a single layer.  
2.Place mango in the jug of a blender or  
bowl of a food processor. Process until  
smooth.  
5.Place in Dehydrator. Leave for 8 hours.  
Store in airtight container in refrigerator  
for up to 1 week.  
3.Spoon puree evenly onto greased fruit roll  
up tray.  
TIP: Remember if you are using salmon or  
any other high fat fish, the shelf life will be  
significantly reduced.  
4.Place in Dehydrator. Leave for 6-7 hours  
or until pliable. Roll up each fruit piece  
to form a log.  
33  
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Recipes (continued)  
Strawberry Fruit Rolls  
- V, GF, DF, Paleo, Vegetarian  
You can substitute the strawberries for  
blackberries, blueberries or raspberries.  
500g fresh strawberries, hulled, halved  
300g apple puree  
1 teaspoon vanilla extract  
1.Set Dehydrator to 70˚C.  
2.Place all the ingredients in the jug of  
a blender or bowl of a food processor.  
Process until smooth.  
3.Spoon puree evenly onto greased fruit roll  
up tray.  
4.Place in Dehydrator. Leave for 6-7 hours  
or until pliable. Roll up each fruit piece to  
form a log.  
34  
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Drying Records Chart  
Weight of  
produce  
(before  
Humidity  
1........5  
Time  
drying  
started finished  
Time  
drying  
Weight  
of dried  
produce  
Produce  
Date  
Pre-treatment  
Temp  
(low) (high)  
drying)  
35  
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Drying Records Chart  
Weight of  
produce  
(before  
Humidity  
1........5  
Time  
drying  
started finished  
Time  
drying  
Weight  
of dried  
produce  
Produce  
Date  
Pre-treatment  
Temp  
(low) (high)  
drying)  
36  
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Drying Records Chart  
Weight of  
produce  
(before  
Humidity  
1........5  
Time  
drying  
started finished  
Time  
drying  
Weight  
of dried  
produce  
Produce  
Date  
Pre-treatment  
Temp  
(low) (high)  
drying)  
37  
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Drying Records Chart  
Weight of  
produce  
(before  
Humidity  
1........5  
Time  
drying  
started finished  
Time  
drying  
Weight  
of dried  
produce  
Produce  
Date  
Pre-treatment  
Temp  
(low) (high)  
drying)  
38  
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Notes  
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Notes  
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This Sunbeam product is covered by a  
12 month replacement or repair warranty,  
which is in addition to your rights under the  
Australian Consumer Law (if your product  
was purchased in Australia) or New Zealand  
Consumer Guarantees Act (if your product  
was purchased in New Zealand).  
12  
Month  
Replacement  
Guarantee  
Upon receipt of your claim, Sunbeam will  
seek to resolve your difficulties or, if the  
product is defective, advise you on how to  
obtain a replacement or refund.  
- servicing or modification of the  
product other than by Sunbeam or an  
authorised Sunbeam service centre;  
- use of the product with other  
accessories, attachments, product  
supplies, parts or devices that do not  
conform to Sunbeam specifications; or  
- exposure of the product to  
To assist us in managing warranty claims,  
we recommend you register your product  
as soon as practicable after purchase by  
creating a MySunbeam account on our  
website and uploading a copy of your  
original receipt.  
abnormally corrosive conditions; or  
• extend beyond 3 months if the product  
is used in commercial, industrial,  
educational or rental applications.  
Should you experience any  
difficulties with your product  
during the warranty period,  
please contact our customer  
service line for advice on 1300  
881 861 in Australia, or 0800  
786 232 in New Zealand.  
In order to make a claim under our  
warranty, you must have the original proof  
of purchase documentation for the  
product and present it when requested (if  
not already uploaded to our website).  
The benefits given to you by our  
warranty are in addition to other rights  
and remedies under law in relation to  
the product.  
Should your product develop any defect  
within 12 months of purchase because of  
faulty materials or workmanship, we will  
replace or repair it, at our discretion, free  
of charge. A product presented for repair  
may be replaced by a refurbished product  
of the same type rather than being  
In Australia our goods come with  
guarantees that cannot be excluded  
under the Australian Consumer Law. You  
are entitled to a replacement or refund  
for a major failure and for compensation  
for any other foreseeable loss or  
damage. You are also entitled to have the  
goods repaired or replaced if the goods  
fail to be of acceptable quality and the  
failure does not amount to a major  
failure.  
Australia  
1300 881 861  
Units 5 & 6,  
13 Lord Street,  
Botany NSW 2019  
Australia  
repaired. Refurbished parts may be used  
to repair the product.  
Our replacement or repair warranty only  
applies where a defect arises as a result  
of faulty material or workmanship during  
the warranty period. Your warranty does  
not cover misuse or negligent handling  
(including damage caused by failing to use  
the product in accordance with this  
instruction booklet), accidental damage,  
or normal wear and tear.  
Our goods also come with guarantees  
that cannot be excluded under the New  
Zealand Consumer Guarantees Act.  
New Zealand  
0800 786 232  
Level 6, Building 5,  
Central Park,  
660-670 Great South Road,  
Greenlane, Auckland  
New Zealand  
If your warranty claim is not accepted, we  
will inform you and if requested to do so  
by you, repair the product provided you  
pay the usual charges for such repair.  
You will also be responsible for all freight  
and other costs.  
Your warranty does not:  
• cover freight or any other costs incurred  
in making a claim, consumable items,  
accessories that by their nature and  
limited lifespan require periodic renewal  
(such as filters and seals) or any  
Should your product require repair or  
service after the warranty period, contact  
your nearest Sunbeam service centre.  
For a complete list of Sunbeam’s service  
centres, visit our website or call our  
customer service line for advice on 1300  
881 861 in Australia, or 0800 786 232 in  
New Zealand.  
consequential loss or damage; or  
• cover damage caused by:  
- power surges, power dips, voltage  
supply problems, or use of the product  
on incorrect voltage;  
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Need help with your appliance?  
Contact our customer service team  
or visit our website for information  
and tips on getting the most from  
your appliance.  
Australia  
| visit  
phone  
mail  
1300 881 861  
Units 5 & 6, 13 Lord Street,  
Botany NSW 2019 Australia.  
New Zealand | visit  
phone  
mail  
0800 786 232  
Level 6, Building 5, Central Park,  
600-670 Great South Road,  
Greenlane, Auckland, New Zealand.  
Sunbeam Corporation Limited | ABN 45 000 006 771  
Sunbeam Corporation is a division of GUD Holdings Limited.  
Sunbeam is a registered trademark.  
Food Lab is a trademark of Sunbeam Corporation  
Made in China to Sunbeam’s specification.  
Due to minor changes in design or otherwise,  
the product you buy may differ slightly from the one shown here.  
Approved by the appropriate electrical regulatory authorities.  
©Copyright Sunbeam 2014.  
10/14  
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