Operation

For most moist fruits and blanched vegetables, load the trays at the rate of 1 to 2 lbs. of fresh product per square foot of tray surface. Place nuts and meats only 1 layer deep on the trays.

The following thermostat settings are suggestions:

• Nuts; 100–105 °F
• Meat (jerky); start at 100 °F, increase to 165 °F (internal temp 155 °F); follow professional advice for your situation
• Fruits; 135–145 °F
• Vegetables; 140–150 °F (max. 165 °F)

During the early stages of drying, open the door about ½ to ¾ inch to allow easy escape of moisture laden air. As moist air exhausts at the top of the unit, fresh air will be taken in along the sides of the partially opened door.

Test to determine when the first, high-moisture drying stage is completed. Hold your hand or a mirror at the opening at the top of the door. When moisture no longer tends to condense, close the door. The air exchange provided by the two 1½-inch-diameter vents should be sufficient to complete the drying process.

Maintenance

Wash trays with hot water and a detergent when they become soiled with dried-on juices. Scrubbing the screens over a flat surface (e.g. a large cutting board) will allow you to clean the nylon mesh without stretching it and causing excessive sagging.