Dehydrator Tips and Techniques 

You can use your Excalibur Dehydrator to:

• Speed up the marinating of vegetables (when cut properly and placed in a marinade bath, in a covered, glass, container for 1 - 2 hours, it will soften the vegetables and create a cooked texture and appearance, besides intensifying the flavors in the food).
• Thicken sauces (placed in an open, glass container for 2 3 hours, it will reduce the liquid content, much like “reduction” in traditional cooking).
• Warm food to above body temperature, so it is warming rather than cooling to the body, yet it maintains it’s enzymatic integrity.
• Slow “bake” sprouted breads
• Soften coconut oil gently.
• Create (sprouted, seasoned) dehydrated travel snacks like sunflower seeds, pumpkin seeds, tamari almonds and trail mixes
• Create crispy crunchy crackers and chips (also pie crusts, cookies, cakes, brownies, granola bars, and more!
• Create Veggie Wraps by placing a piece of kale or chard  in the dehydrator fora few minutes, you have an instant wrap for a salad, or sandwich!  The dehydrator will soften the kale or chard so it can be easily rolled.
• Dehydrate your fresh herbs, spices, fruits and vegetables Purchase in bulk or grown your own, and dehydrate to have for later.   I purchase lugs of tomatoes in season at a farmers market and dehydrate them to make sun dried tomatoes usually cost $10+ a pound!
• Speed up the time it takes to make fermented foods

Important Concepts when dehydrating Raw foods Foods

1. Temperature vs. Air Temperature
The temperature readings on the Excalibur Dial represent food temperature. During the dehydration process the food temperature is 20 to 25 degrees cooler than the air temperature because of evaporation. As moisture evaporates from the foods surface it acts as a cooling process keeping the food temperature below the actual air temperature. The air temperature will generally be higher that what the dial reads.

2. Proper Dehydration Temperatures
The most frequently quoted and accurate temperature is 118°F (Food Temperature) based on the book “Enzyme Nutrition by Dr. Edward Howell. Because of the difference in food temperature and air temperature it is safe to dehydrate at dial settings up to 145°F for the first several hours because the food temperature will never exceed 118°F. After the first 2 to 3 hours the temperature should be turned down to a lower setting around 105°F for the remaining time. Following this procedure will dramatically shorten the time it takes to dehydrate raw foods, which will decrease the potential of mold or bacteria from growing on the food. Excalibur’s adjustable thermostat with exclusive HyperwaveTM fluctuation is specifically designed to maximize food quality and drying efficiency while minimizing the drying time.

3. Enzyme Facts
Enzymes are most susceptible to damage by high heat while they are in a wet state. This is why cooking is so damaging to enzymes. Dehydration however, the process of removing the foods moisture through evaporation, uses far less heat than cooking or baking. As the food becomes drier, the enzymes become more stable, and can withstand temperatures up to 150°F.

Excalibur®, Parallex™ and Teflex™ are registered trademarks of Excalibur/Killer Baits Inc.

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