Nesco Snackmaster Pro Food Dehydrator FD-75A Review LINK TO Nesco Dehydrator: http://amzn.to/1pFSiLK I’ll show you how the dehydrator works by drying fruits and making fruit leather or fruit roll ups.
The function of a Dehydrator is to dry out food by removing moisture in order to preserve it for a long period of time. Includes five trays and you can buy additional trays separately to dry larger quantities. The trays are perfect for drying fruit, vegetables and jerky.It also comes with 2 solid sheets for drying semi-liquids like soups and fruit rolls, 2 mesh sheets for drying herbs, spices and potpourri, an instruction and recipe book and 3 jerky spice packets so you can make jerky.

It has 600 watts of power with a top mounted fan. The thermostat is adjustable from 95 to 160 degrees. The temperature depends on what you’re drying and it’s clearly marked on the unit. The trays do not need to be rotated during drying like some other dehydrators. This saves you a lot of time and effort. Once you slice your fruit, veggies or meat and put it in the dehydrator, you only have to check it in a few hours when it’s done. Drying times will vary and they are noted in the instruction book.

I’ll show you how the dehydrator works by drying fruits and making fruit leather or fruit roll ups.
Fruit leather can be any pureed fruit. Fruits, vegetables and fruit rolls should be dried at 130 to 140 degrees. Dried fruit can be very expensive and making your own saves money.

Here, I’ve sliced oranges very thinly and arranged them on a tray. Don’t overlap any of the slices, they should be placed in a single layer. On the second tray, I’ve placed thinly sliced apples. To prevent them from discoloring, I’ve rubbed both sides of the slices with orange juice. After I sliced the oranges, I squeezed the end pieces onto a large plate. I sliced the apples and put them on the plate with the juice, turned the slices over in the juice and put them on the tray. On the third tray, I have thinly sliced pineapple. On the fourth tray, I have thinly sliced bananas. I’ve dipped these into orange juice. These I did not dip in any juice because I want to see how they’ll be different when dry. I’ll make fruit leather on my last tray. I’ve put a solid sheet on the tray. Here I have pureed fresh mango with little bit of water - just enough to blend the mango. There’s no added sweetness. I’ll pour the puree onto the tray and spread it out evenly. You can puree most fruit to make fruit leather. If your puree needs sweetness, add a bit of honey. Don’t add sugar because that’ll make the fruit leather brittle. You want the leather to be chewy, not crispy. I’ll put the cover on and set the temperature at 135 degrees fahrenheit. I’ll check back in a few hours.