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• Cabela's Food Dehydrator Manual
• Cabela's 10 Tray Deluxe Dehydrator
• Cabela 27s 10 Tray Deluxe Dehydrator User Manual Pdf
• Cabela 27s 10 Tray Deluxe Dehydrator User Manuals

Deluxe 10-Tray Dehydrator. With Cabela's you can easily and efficiently dehydrate your favorite foods like jerky meat, fruits, vegetables, herbs, or even fruit roll ups, potpourri and crafts too. You can count on Cabela's for all of your dehydrating needs. Table o f C ontents. Simply choose from the list of products below and download the pdf. Many of the manuals can be used for more than one model, so if the model number you are looking for is not here, try viewing a manual for another model. All manuals are subject to change. Original copies of owners manuals are available upon request at a small fee. I love my Cabela’s Commercial Food Dehydrator for making jerky and filling other dehydrating needs. This is a square dehydrator, which is larger than other types and brands. The Cabela’s Commercial Food Dehydrators come in 2 sizes: The 80 liter is the dehydrator that I have. It has 12 racks, so 28 sq feet of drying area. User account menu. Cabela 10 Tray Deluxe. Posted by 8 months ago. Cabela 10 Tray Deluxe. Currently have a Westin 5 tray dehydrator. Cabela's 10-Tray Deluxe Dehydrator. $99.97 $149.99 Save $50.02 Compare Compare. Sale Cabela's Deluxe 12' Vacuum Sealer. $89.97 $119.99 Save $30.02.

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OPERATING INSTRUCTIONS

1. Plug the

Dehydrator into a standard 120 Volt, 60 Hz wall outlet.

2. Position the

Dehydrator as to NOT block the air vents at the rear of the Dehydrator.

Keep the

Dehydrator at least 12” (30.5 cm) away from any wall to allow for proper air

circulation. DO NOT operate the

Dehydrator on or near flammable surfaces such as

carpeting.

3. Turn the

Dehydrator on by pressing the POWER ON/OFF Button (figure A).

4. Press the

SETTING/RESET Button and by using the “-” and the “+” Buttons,

set the desired temperature.

5. Press the

SETTING/RESET Button and by using the “-” and the “+” Buttons,

set the drying hours.

6. Press the

SETTING/RESET Button once more and by using the “-” and the “+”

Buttons, set the minutes (in 5 minute increments).
7. Press the

START/STOP Button. A “click” will be heard and the Dehydrator will

start cycling.

NOTE: Pressing the START/STOP Button will not pause the Dehydrator,

it will stop the

Dehydrator and reset it. Refer to the “Special Start/Stop

Note” in this booklet.

8. Preheat the

Dehydrator for 5-10 minutes at the desired temperature before

loading food onto the

Trays.

9. Remove any excess water from the food (this can be done by patting the food with

a paper towel or napkin). Excess moisture may cause the

Dehydrator temperature

to drop.

10. Load the

Trays with the items to be dried. Position the pieces so that they do not

touch each other. Do not overlap or allow the product to touch. Allow ample space

between the products for proper air circulation.

11. Water droplets may form on the surface of some products while dehydrating.

Periodically blot the product with a clean paper towel.

NOTE: 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.

FOOD SAFETY

WARNING!!

Before cleaning or servicing the Dehydrator, make sure it is unplugged

from the power source. It is important to read & fully understand all of the instructions

& safeguard prior to use of the Dehydrator.

!

Figure A

There are basic rules to follow when handling food.

They are COOK, SEPARATE, CLEAN, and CHILL.

COOK

It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.

The safety of hamburgers and other foods made with ground meat has been receiving a

lot of attention lately, and with good reason. When meat is ground, the bacteria present

on the surface is mixed throughout the ground mixture. If this ground meat is not cooked

to at least 160

o

F to 165

o

F (71

o

C to 74

o

C), bacteria will not be destroyed and there’s a

good chance you will get sick.

Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on

the inside, so they can be served more rare. Still, any beef cut should be cooked to an

internal temperature of at least 145

o

F (63

o

C) (medium rare). The safe temperature for

poultry is 180

o

F (82

o

C) and solid cuts of pork should be cooked to 160

o

F (71

o

C). Eggs

should be thoroughly cooked too. If you are making a meringue or other recipe that uses

uncooked eggs, buy specially pasteurized eggs or use prepared meringue powder.

SEPARATE

Foods that will be eaten uncooked and foods that will be cooked before eating MUST

ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in

contact with foods that will be eaten uncooked. This is a major source of food poisoning.

Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so

there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2

days of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator,

not on the counter.

When grilling or cooking raw meats or fish, make sure to place the cooked meat on a

clean platter. Don’t use the same platter you used to carry the food out to the grill. Wash

the utensils used in grilling after the food is turned for the last time on the grill, as well as

spatulas and spoons used for stir-frying or turning meat as it cooks.

Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with

soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary

after you have touched raw meat or raw eggs. Not washing hands and surfaces while

cooking is a major cause of cross-contamination.

CLEAN

Wash your hands and work surfaces frequently when you are cooking. Washing with

soap and warm water for at least 15 seconds, then dry with a paper towel.

CHILL

Chilling food is very important. The danger zone where bacteria multiply is between

40

o

F and 140

o

F (4

o

C and 6

o

C). Your refrigerator should be set to 40

o

F (4

o

C) or below;

your freezer should be 0

o

F (-17

o

C) or below. Simple rule: serve hot foods hot, cold foods

cold. Use chafing dishes or hot plates to keep food hot while serving. Use ice water

baths to keep cold foods cold. Never let any food sit at room temperature for more than

Cabela's Food Dehydrator Manual

2 hours - 1 hour if the ambient temperature is 90

o

F (32

o

C) or above. When packing

for a picnic, make sure the foods are already chilled when they go into the insulated

hamper. The hamper won’t chill food - it just keeps food cold when properly packed

with ice. Hot cooked foods should be placed in shallow containers and immediately

Cabela's 10 Tray Deluxe Dehydrator

CAUTION! It is important to follow the “Food Safety” guidelines outlined in this

Cabela 27s 10 Tray Deluxe Dehydrator User Manual Pdf

manual. For the most up to date instruction visit the USDA website.

Cabela 27s 10 Tray Deluxe Dehydrator User Manuals