Help with Excaliber Temps

[NoGMO!]

there was an old thread on here somewhere about this, but i can't find it.

what is the highest excalibur temp setting that can be used for breads, etc. to avoid spoiling without really cooking your recipe? i'm talking about the setting that is higher than actual raw temps - since it has been said that the food itself doesn't get as hot as the setting reads. hope that makes sense.:rolleyes:

I just spoiled five trays of cinnamon grahams, dang it!

was it 130 or 140 degrees?? no?

[sport]

At 118 the enzymes start to suffer so stay lower than that.
I do not fully thrust the settings so I have a cheap digital thermometer outside with a probe attached to the top tray and I keep a check on it that way.

[NoGMO!]

At 118 the enzymes start to suffer so stay lower than that.
I do not fully thrust the settings so I have a cheap digital thermometer outside with a probe attached to the top tray and I keep a check on it that way.

Sport, eventhough I use the 118 degree raw guideline, I read on here once that some folks turned up their settings for a few hours (?), saying something about the actual food temp being lower than the dehydrator temp... or something to that effect.

anyway my flax crackers I start in the mornings have been spoiled when I get get home from work - twice and carrot cookies once - can't figure it out- and I have been dehydrating with success for years. maybe it's this new brand of parchment paper I started using. it's very difficult to remove I've noticed. hmmm. I'll keep trying. thanks.:cool:

[SheLovesToEat]

Sport, eventhough I use the 118 degree raw guideline, I read on here once that some folks turned up their settings for a few hours (?), saying something about the actual food temp being lower than the dehydrator temp... or something to that effect.

anyway my flax crackers I start in the mornings have been spoiled when I get get home from work - twice and carrot cookies once - can't figure it out- and I have been dehydrating with success for years. maybe it's this new brand of parchment paper I started using. it's very difficult to remove I've noticed. hmmm. I'll keep trying. thanks.:cool:


yep ...you need to get a themometer so you know what the real temp in there is. you absolutely cannot trust the settings.

[walnutty]

Hi NoGMO!

This post references the higher dehydrator temps for the first few hours:

http://www.rawfoodtalk.com/showthread.php?t=38070


Hope that helps! Good luck!

[beany]

The Excalibur booklet states, we can start dehydrating at 145 for 2-3 hours. Then turn it down to 120. I start at 135 for 2-3 hours then turn it down to 112. The 3 hours would be more for wetter items like fruit leather.

[NoGMO!]

Yes!!! Thank you! Walnutty and Beany - that's what I was talking about.:D

[Veganforlife]

Alissa states not using any higher temps than 110. She (and me both) set ours at 105...

[debilana]

I learned the Excalibur can be a poop with the correct temps, so I get mine to 105 -109 degres with a probe thermometer that I checked the accuracy of. It takes longer to dry at that temp, but I feel better knowing I didnt fry my stuff- the thermostat of my Excalibur was caught lying to me:mad:

[walnutty]

My EX lies to me too...:eek:

It's best to use a secondary temperature source.

Good luck!

[NoGMO!]

I finally figured out why my stuff was spoiling lately. I've been using the same brand of parchment paper for ever (seldom use my teflex sheets anymore).. anyway, the store was out of stock and I had to buy another parchment paper brand which was more like wax paper.it didn't breathe or something..? I went back to the old brand and things dehydrate fine again at 105-110 degrees. That's my theory anyway. Thanks for letting me know about the higher temperature myth. thanks - thanks