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Waring Pro Food Dehydrator DHR30

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2 Review(s)

List Price: $135.00

Price: $69.99

You Save: $65.01

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  • DHR30
  • 00351728
  • 040072019272

 

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Waring Pro Food Dehydrator DHR30

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Great Product! Review by Lindsey Auctioneers
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Let me start by saying that my search for a great dehydrator is over! My wife and I purchased a very old Mr. Coffee brand dehydrator at a garage sale for $3 bucks. We love that one but Mr. Coffee doesn't make them anymore. We have purchased dehydrators at Wal Mart and Academy and neither of them got past 90 degrees. I called the local Kitchen Collection in Conroe this morning and Shaun was very helpful in researching the owner's manual on this Waring dehydrator but couldn't tell me what temp this would achieve. He did inform me that if it wouldn't do what I needed it to do that I could return it. I got it home just as my wife was pulling the first run of jerky off of the Mr. Coffee dehydrator and I fired up the Waring dehydrator. I tested the three temp settings with a meat thermometer. Low is 90 degrees, medium is 130 degrees and high was 158-160 degrees. I called to let Shaun know just in case anyone else has the same question. I have 8 more pounds of jerky on to marinate and am looking forward to putting this machine to work. I have already dried some fruit, parsley and fruit rolls with it. Awesome product, great price and great customer service.

(Posted on 3/9/14)

Totally Outstanding Review by Charlie
Rating

Very Easy to Use and very easy to clean. Also very quiet.
I impressed myself. I'm not a chef. Do what the instruction say. You'll be fine. I soaked the beef for 24-hrs. It's up to you. If you had to buy a lb. it would coast you $ 28.00.

I did 3 lbs. and I had one sheet left over. Make sure the meat you buy has no fat on it. The leaner the better Keep it under 1/4" thick. I cooked it for 8-Hrs.

Here are some types of meat you could use. It's all about price. You get what you pay for.

Loin ( Boneless T-bone )
Sirloin
Rib Eye ( Lean as Possible )
Inside or Top Round
Eye of the Round
Bottom Round
Flank Steak ( This is usually too Tough )
Brisket ( This is usually too tough and fatty )

Tell your butcher what you want the meat for. Let them slice it for you.

Take Care
Charlie

Take Care, You won't need Good Luck because it made me feel like I was a Gourmet Chef. Lol

PS: They say that about 4 LB. of meat makes about 1 LB.
Charlie

(Posted on 12/29/13)

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