Guest guest Posted August 24, 2006 Report Share Posted August 24, 2006 does anyone have one of these? i just got one and there really are not any instructions...........at least not geared to the raw foodist. idon't understand the temp dial. can i just leave it running? most things take a while to dehydrate and i am not home all the time. my crackers smell like they are fermenting rather than drying the temp dial goes up to high heat/ - i should not go higher than 105? please offer any new advice to a newbie! i am cross posting so sorry if you recieve this message many times thanks leslee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2006 Report Share Posted August 25, 2006 What brand do you have? With my excaliburs, I drill a small hole in the top in the back left hand corner, checking to make sure that I won't drill through anything important or in the path of the trays. I then stick a digital cooking thermometer down through the hole with the display facing the front. The digital thermometer tracks the highest and lowest temperatures for any given period of time. I believe that the excaliburs go 10 degrees above and 10 degrees below the thermostatic mean. They start heating at 10 below the set temp and turn off when the unit reaches a temp 10 above the set temp. That means that your unit will be running through a cycle of a full 20 degree variance. The extra thermometer really allows me to fine tune my dehydrating. I can always check to see what the current temp is, and what the highest that have been hit during that dehydration cycle. Rhio, rawfoodinfo.com and author of " hooked on raw " actually has an electrical engineer install scientifically accurate thermostats into her excaliburs. She really dislikes the wide operational range of the factory installed thermostats. Gabriel Cousens recommend getting your unit up to 125 to kill of bacteria on the surface of the food. I worry about cooking the food, so I make sure that my foods don't go over 110. One thing to be careful of with running your dehydrator without food in it, is that it is an energy hog. During months (that I am in production with my living foods travel packs) when I am drying with two units 24/7, my electric bill goes $200 to $250 higher than normal. OUCH! *********************************************************** Tom Spontelli Instructor Ann Wigmore Natural Health Institute Aguada PR 00602 USA www.AnnWigmore.org Two week Living Foods Lifestyle Certification Program on tropical beach at one of the world's most respected Lifing Foods Institutes. *********************************************************** rawfood [rawfood ] On Behalf Of chicagrl72 Thursday, August 24, 2006 3:22 PM rawfood [Raw Food] l'equip dehydrator does anyone have one of these? i just got one and there really are not any instructions...........at least not geared to the raw foodist. idon't understand the temp dial. can i just leave it running? most things take a while to dehydrate and i am not home all the time. my crackers smell like they are fermenting rather than drying the temp dial goes up to high heat/ - i should not go higher than 105? please offer any new advice to a newbie! i am cross posting so sorry if you recieve this message many times thanks leslee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2006 Report Share Posted August 25, 2006 " Gabriel Cousens recommend getting your unit up to 125 to kill of bacteria on the surface of the food. " Actually he says to set it at 145 for an hour and then lower to 95. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2006 Report Share Posted August 27, 2006 Regarding temperatures for dehydrating, Ann Wigmore also recommended starting high for an hour, as does the manufacturer of the Excalibur, and then reducing the heat to @ 105 degrees for the rest of the dehydration cycle. You might find more specific information about the L'Equip dehydrator at L'Equip's website. Many manufacturers provide " replacement " instructions for their equipment that, if not free, is available for purchase at a reasonable price. Margaret rawfood , " SV " <shavig wrote: > > " Gabriel Cousens recommend getting your unit up to 125 to kill of bacteria on the surface of the food. " > > Actually he says to set it at 145 for an hour and then lower to 95. > > Shari > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2006 Report Share Posted August 27, 2006 Thanks for the advice but I have the instructions and have checked out the website. Not much info. Dehydrating will be my experiment in progress for a while............... Margaret Gamez <mgamez wrote: Regarding temperatures for dehydrating, Ann Wigmore also recommended starting high for an hour, as does the manufacturer of the Excalibur, and then reducing the heat to @ 105 degrees for the rest of the dehydration cycle. You might find more specific information about the L'Equip dehydrator at L'Equip's website. Many manufacturers provide " replacement " instructions for their equipment that, if not free, is available for purchase at a reasonable price. Margaret rawfood , " SV " <shavig wrote: > > " Gabriel Cousens recommend getting your unit up to 125 to kill of bacteria on the surface of the food. " > > Actually he says to set it at 145 for an hour and then lower to 95. > > Shari > > Quote Link to comment Share on other sites More sharing options...
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