I've had this for over 18 months and I'm pleased with the purchase. I like the fan & temperature controls. It's best to just turn it on and leave it for a day or two (depending upon what your drying) but for quicker results, you might want to rotate the trays. The back of the trays (closest to the fan) dry more quickly, but it's not a problem if you're not in a hurry. The trays can be removed to dry thick items, or items that need room to twist and warp.
Also, I find that drying takes longer if you're operating it in a closed environment (like on a crowded kitchen counter) so allowing air circulation around the unit is important for efficiency.
I bought this bread maker even though one friend said"no" but the other friend really baked and brought the fresh baked bread to work
and all coworker liked it. so i bought and baked it. but it turned out kind of "dry ". So i changed the recipe little bit.
i put little bit less bread flour and put 2 eggs, put 4 tbs oil,4 tbs sugar instead of 3 tbs. 3 tbs of sugar .also i used reg milk instead dry milk and water. it turned out lot softer than you baked as original instruction. It dries very fast in out side of container ,
I recommend to consume right there ,do not save for later. I will cook with water later and see how it will turn out. For the little tip, bread flour 's price s are vary. i paid $5.50 for 5# bag. At cosco, $8 for big bag( my friend said) you can use about 20 times.
Although it dries, there are two problems:
1. No timer--So you have to be there to unplug it when you think it's done. We fell asleep and everything burned and turned to fruit dust
2. Very very noisy
If you don't mind babysitting it, don't need to go our for 8-12 hours while it's working, and don't mind noise--it's a good, cheap dehydrator.
from Middletown, New York,
I didn't want to spend a small fortune on an Ice Cream Maker and with the pricing on this...I didn't, BUT, this is NOT an Ice Cream Maker...it's an over-sized "Slushie" Maker. I've used recipes from different sources as well as the very few their booklet offers and none came out as Ice Cream despite the fact that I never use an uncooked recipe. From experience I know that French Vanilla, which is a cooked concoction, is much better and tastier than regular vanilla...which is uncooked. The cooked version of any Ice Cream is a custard base which starts off five times thicker than the regular versions of the same flavors. One would think that this, in and of itself, would help in keeping the mixture thick and ready to freeze properly through electrical churning. Not so...not at all! The four times I have used this thing culminated with their own recipe for Old Fashioned (cooked) Vanilla Ice Cream. The others were, Coffee, Butter Pecan and Strawberry. Pistachio would have been next but thi...
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