Food Dehydrator Instruction Manual

Transcription

1 by Food Dehydrator Instruction Manual Item # AD-1600-BL 120V ~ 60Hz 250W

2 Thank you for your purchase of The Biggest Loser Food Dehydrator. Please READ this instruction manual carefully before use. SAVE THESE INSTRUCTIONS TABLE OF CONTENTS Important Safeguards... 3 Special Instructions... 4 Introduction... 4 Descriptive Diagram... 4 Using your Food Dehydrator... 5 Tips for Dehydrator... 5 Drying Fruit Drying Vegetables Drying Herbs and Spices... 9 Drying Poultry, Fish and Meat... 9 Drying Bread... 9 Drying Flowers and Botanicals... 9 Drying Records Chart Rehydrating Dried Food Cleaning and Maintenance Troubleshooting Warranty

3 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS COMPLETELY BEFORE USING. 1. To protect against the risk of electrical shock do not immerse or rinse cord, plugs or this appliance in water or any other liquid. If the appliance accidently falls into water, unplug it immediately. Do not reach into the liquid to remove the dehydrator until the unit is unplugged. 2. Only the detachable trays and lid are designed to be immersed in liquid. Never submerge any other portion of this appliance into water or other liquids. 3. This appliance should not be used by children and care should be taken when used near children. 4. Be sure the unit is unplugged from outlet when not in use, before adding or removing parts and before cleaning. 5. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions, or is dropped or has been damaged in any manner. Return the appliance to Taylor (see warranty) for examination, repair or adjustment. Do not attempt to repair or replace any parts yourself. 6. Do not use attachments that are not supplied for this appliance by Taylor. The use of attachments not recommended or sold by Taylor may cause fire, electric shock or injury. 7. Do not use outdoors. 8. Do not let cord hang over edge of table or counter, or touch hot surfaces including the stove. 9. Do not leave the appliance unattended during use. 10. Do not touch heating coil or hot surfaces. 11. Do not plug in the dehydrator while the lid top is inverted (in the storage position) and do not invert the lid top into the bottom for storage until the unit has completely cooled down. 12. To disconnect, be sure the unit is off, then remove the plug from the wall outlet by grasping the plug and pulling. Never unplug the appliance by pulling on the cord. 13. Ensure the unit is completely assembled before using. 14. Do not place this appliance near a hot gas or electric burner or in an oven. 15. Do not use this appliance for other than its intended use. 16. Do not pour liquids into the dehydrator. 17. CAUTION: Due to the heat generated during operation, be sure to place this appliance on a heat resistant surface during operation. 18. When using this appliance, provide adequate air space above and on all sides for air circulation. 19. ATTENTION: Do not operate the appliance for more than 40 hours during a single use. After 40 hours, turn to OFF, unplug the unit and allow it to cool down for 2 hours before using again. 20. Do not put a cloth, paper or towel on the dehydrator during operation. 21. Be sure your hands are dry when using the dehydrator. 22. Do not operate near gas spray cans. SAVE THESE INSTRUCTIONS SPECIAL INSTRUCTIONS This appliance is for HOUSEHOLD USE ONLY. This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electrical shock, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not modify the plug in any way. Make sure the voltage in your outlet is the same as the voltage indicated on the appliance. This appliance is for a 120 Volt AC electrical outlet only. The length of the cord used on this appliance was selected to reduce the hazards of becoming tangled in or tripping over a long cord. For safety, do not use an electrical extension cord with this appliance. Do not immerse base of unit, plug or cord in water or other liquids. Use with wall receptacle only. Do not attempt to service this unit yourself. 3

4 INTRODUCTION Now you can learn how to prepare and enjoy great tasting, healthy meals and snacks using your The Biggest Loser Food Dehydrator by Taylor. You will learn how to make the delicious and easy recipes that cut out calories, but leave in all the taste. The dehydrator and recipes are great tools to get you on track. There are over 125 more healthy and delicious recipes that you can find in the Biggest Loser Cookbook. When you start eating right, you may feel better, have more energy and feel empowered. For more information on NBC's The Biggest Loser, or to join The Biggest Loser Club, please visit the official Biggest Loser web site at or DESCRIPTIVE DIAGRAM Lid 5 Removable stacking trays USING YOUR FOOD DEHYDRATOR BEFORE FIRST USE Power button Make sure the voltage in your outlet is the same as the voltage indicated on the appliance. This appliance is for a 120 Volt AC electrical outlet only. Remove any bags, labels or stickers from the appliance. Clean the base unit with a damp soft cloth. Do not use metal scouring pads, harsh or abrasive cleaners on any part of the appliance. Wash the trays and lid using a sponge, warm water and mild dish detergent. Rinse and dry completely. The trays and lid may also be cleaned in a dishwasher. NOTE: do not immerse the appliance, cord or plug in water when cleaning. Place the unit on a flat, dry, heat resistant and sturdy surface. Base This appliance is not for use in a convection or conventional oven, microwave, or on a stovetop. Wash and dry all components thoroughly as stated above. Make sure the appliance is turned off. Plug the cord into AC wall outlet. Prepare food for drying as described in this manual and load trays onto the base. Place the lid on the topmost tray. Turn the appliance on and dry for the period of time suggested. The red indicator light will light up. Individual results will vary and you may need to decrease or increase drying time depending on your desired result. When drying is completed, turn the unit off, unplug the dehydrator, allow the food to cool, remove and store food, then disassemble and clean. 4

5 TIPS FOR DEHYDRATING FOODS Your food dehydrator provides you with a simple and economic way to preserve food. There are no absolutes and many variables when dehydrating food. The best way to become proficient is to experiment with various foods and drying times, using this booklet as a guide and adjusting your drying techniques depending on your results. Hot air, which is what dries your food, must circulate freely in the dehydrator. So, for best results, do not overload the trays and never overlap the food on each tray. Always load the food starting from the top tray and working down to the bottom tray. Stack all 5 trays on the base when drying, even if all 5 are not loaded with food this allows for best air flow. o o o o If drying only 1 tray of food, place food in the top tray with 4 empty trays below. If drying 2 trays of food, place food in top and second from the top position with 3 empty trays below. If drying 3 trays of food, place food in top 3 trays with 2 empty trays below. If drying 4 trays of food, place food in top 4 trays with 1 empty tray below. Tray height may be adjusted to 2 positions, Normal or High. 1 HIGH POSITION 1 inch 2 NORMAL POSITION ½ inch o Normal position is for food with thicknesses of up to ½ inch. High position is for food with thicknesses of up to 1 inch. o To set in the Normal position, rotate tray either clockwise or counter-clockwise so that the cogs are on the same level (see picture 2 above). To set in the High position, lift the tray and rotate either clockwise or counter-clockwise so that the cogs on the top tray sit on the cogs of the tray beneath it (see picture 1 above). Experiment with different thicknesses of produce, pre-treating versus no pre-treating and different rehydrating techniques. For best nutritional results, work quickly when preparing foods to dry. Once you have placed your food in the dehydrator it needs to dry continuously for the recommended time. Do not turn the unit off and leave partially dried food sitting on the tray as they could spoil and be unsafe to eat. DO NOT stop and add fresh food to a partially dried batch. It will slow down the drying process. FOOD SELECTION Fruits and vegetables in peak season will have better flavor. Wash all fruits and vegetables to remove debris and dirt. Cut away and bruised or damaged areas. Meat, fish and poultry should always be as lean as possible. PRE-TREATMENT Pretreated foods often look and taste better. Spoiled food may affect the entire batch, so check for damage and spoilage before using. Remove pits, peel or core from food before dehydrating. Always wash food thoroughly before dehydrating. CUTTING FOOD cut all food into uniform thicknesses to insure even drying. Produce can be shredded, sliced or diced. ¼ inch slices are best for efficient drying. PREHEATING When you add food to the dehydrator, the moisture in the food will cause the temperature of the dehydrator to drop. Start the dehydrator and preheat for 5-10 minutes before adding food. PERFECTING THE PROCESS Check your food every hour until you know what process and timing works best for different types and quantities of food. Rotate the trays if you notice uneven drying. If certain foods are sticking, lightly spray the trays with non-stick cooking spray to facilitate easy removal. STORAGE It is essential to properly store dehydrated foods to maintain their quality. Be sure dehydrated food is properly cooled before storing. Store food in plastic freezer bags before placing in metal or glass containers. Do not store food directly in metal containers. Avoid containers that allow air to enter or have weak seals, as air can destroy dehydrated foods. Fill containers as full as possible. When storing in plastic bags, squeeze the air out of the bags before sealing. Store foods in a cool, dry and dark area. The darker and cooler the storage area, the longer your dried foods will last with good quality and nutritional value. The ideal storage temperature for dehydrated foods is from 60 F maximum to below freezing. The best place to store your food is in the refrigerator or freezer, especially low-acid foods such as meat, fish and vegetables. Dried fruits that have skins should be packaged and frozen for 48 hours first before using. This will prevent any possibility of insect infestation. Dried Tomatoes and Onions are prone to absorbing moisture from the air and should be packaged immediately after removing from your dehydrator. 5

6 TIPS FOR DEHYDRATING FOODS CONTINUED SHELF LIFE Refrigerating or freezing dried food will allow it to keep longer versus room temperature. Even with refrigeration or freezing, do not keep dried foods longer than 1 year. For dried meat, poultry and fish, do not keep longer than 3 months if refrigerated and not longer than 1 year if frozen. FOOD LABELING Label each food container with o contents o date of drying o weight o drying time o storage temperature o pretreatment methods Keeping a record of the dried food will allow you to A) rotate food use and B) improve your drying techniques based on the quality of the results. DRYING TIME Drying times will vary according to the contents and quantity of food. Factors that affect drying time include: thickness, moisture content, number of trays being used, ambient temperature, altitude and humidity of the location. Be sure to remove as much excess water as you can before starting the process. Use a paper towel to pat dry sliced foods. See individual drying tables. TESTING FOR DRYNESS Monitor food for proper dryness toward the end of the cycle to prevent overdrying. Over-dried food will lose nutrition and taste. If you notice uneven drying, rotate the drying racks by moving the bottom rack to the top and the top racks down. To test, remove a piece of food from the dehydrator and allow it to cool. Use your fingers to determine correct level of dryness: o Fruit pliable and leathery with no moisture. Check for moisture by tearing a piece in half and looking for moisture beads. If no beads appear, the food is properly dried. o Vegetables crisp and tough to the touch. o Jerky tough but not brittle o Fish tough to the touch. Some fish may appear moist due to the high oil content in the fish. NOTE: Improper drying level or storage can result in loss of nutrition, taste and possible mold. Be sure to test for proper drying and store according to directions. DRYING FRUIT Fruit is ideal to dry due to their high acid content. They are less prone to spoiling and taste great. Fruit picked in its prime season will have the best nutritional value. Be sure to use only fresh, ripe, unblemished fruit. Remember to track your calorie intake with dried fruit snacks. Some fruits have high sugar content and while healthy, may have a lot of calories. Preparation: Wash fruit, pat dry thoroughly and remove any blemishes. Remove stones, stems and seeds. You may also remove skin if desired. Slice into ¼ inch uniform slices. Some fruits have a natural protective wax coating on them that you cannot necessarily see, such as figs, prunes, grapes, blueberries and cranberries. To dry these fruits whole, dip them into boiling water for 1 or 2 minutes to speed dehydration. This process makes the skin porous by removing the natural coating and speeding up drying time. This is called blanching. Some fruits can be dried by cutting in half and removing the pit. If you dry them with the peel on, be sure to place in the tray with the peel side down. This will prevent juice and pulp from dripping down through the trays. Peel or no peel is up to you. While the peel has nutritional value, it does take longer to dehydrate and peels can be tough. Try it both ways to determine which you like best. Pre-treating: Pre-treating is not necessary for most fruits. Most often, fruits are simply sliced and dried. Some fruits tend to discolor due to oxidation. Oxidation will cause browning of the food surfaces when fruit is dried. This can cause a loss of flavor and vitamins A and C. Pre-treating can minimize oxidation and give you a better tasting product with less vitamin loss. Natural pre-treating with juice containing ascorbic acid is a simple way to reduce browning. Using pineapple, orange, lemon or lime juice, slice fruit directly into the juice. Let the food soak for 5 minutes then place on trays. Blanching as described above consists of soaking fruit in boiling water for 1-2 minutes. After boiling, plunge fruit into ice cold water, slice and begin drying. Dryness Testing: Allow fruit to cool before testing for final dryness. Most fruit will be soft and pliable when properly dried. Check your storage containers during the first week after drying. If any moisture appears in the container, the fruit is not sufficiently dried. Return it to the dryer and check periodically for doneness. 6

7 FRUIT DRYING CHART Drying times are affected by size of the batch, thickness of slices, humidity and temperature of your home as well as ripeness of the fruit. These times are based on drying with 5 racks of fruit. Times will vary. Spread fruit in a single layer. Fruit Preparation Pre-treatmet Dryness Test Time - Hours Apples Pare, core & slice Natural juice dip 5-6 Apricots Remove pit & slice Natural juice dip Bananas Peel & slice Lemon juice dip 8-38 Berries Slice or whole or blanch if waxy Crisp 8-26 Cherries Pit 8-34 Cranberries Chop or whole 6-26 Dates Pit & slice 6-26 Figs Slice Blanch 6-26 Grapes Leave whole Blanch 8-38 Nectarines Pit and cut in half Natural juice dip 8-26 Orange Rind Peel in long strips 8-16 Peaches Pit & quarter Natural juice dip Pears Peel & slice Natural juice dip 8-30 Pineapple Core & slice 8-24 Strawberries Remove stems, cut into 3/8 inch slices Crisp, no moisture 8-26 DRYING VEGETABLES Certain vegetables are better candidates than others for drying. Some lose their appeal and are better frozen or fresh. Vegetables have a low acid content so they are more prone to spoiling and have a shorter shelf life than dried fruits. Proper packaging and storage is key to producing dried vegetables. Using fresh, crisp vegetables will give you better results. Like fruits, they should be ripe and dried as soon as possible to prevent nutritional loss. Preparation: Wash vegetables thoroughly and remove any blemishes. Peel, trim, core, remove seeds and slice into uniform ¼ inch slices, then pat dry with paper towels. Pre-treating: Most vegetables must be blanched either by steaming or in the microwave to slow down the enzyme action that continues during drying and storage. Water blanching is not recommended because of the loss of vitamins and minerals. Blanching softens the structure of the vegetable, allowing the moisture to escape more easily and also to rehydrate faster. You do not need to blanch onions, garlic, peppers, mushrooms or herbs. Steam blanching: Use your The Biggest Loser steamer or a pan with a tight lid and steaming rack. Prepare vegetables as stated above. Bring 1 inch of water to a rapid boil and dip sliced vegetables into the rack. Cover and steam until vegetables are heated through completely, but not cooked. Generally this is about 1/3 of the time required to cook the vegetable. They should still be crunchy. Cool in ice water, drain and pat dry. Place onto dehydrator trays at once. Microwave blanching: Prepare vegetables as stated above. Place them on a microwave-safe dish, cover and cook on high for about ½ of the time required to cook. Depending on the power of your microwave, you may want to stop halfway through and stir the vegetables to blanch more evenly. Dryness Testing: Allow vegetables to cool before testing for final dryness. Most will be firm and crisp when properly dried. Check your storage containers during the first week after drying. If any moisture appears in the container, the food is not sufficiently dried. Return it to the dryer and check periodically for doneness. Package dried vegetables immediately to prevent absorption of moisture from the air. 7

8 VEGETABLE DRYING CHART Drying times are affected by size of the batch, thickness of slices, humidity and temperature of your home. Blanching will reduce drying times, but not all vegetables are blanched. These times are based on drying with 5 racks of vegetables. Times will vary, so keep a record of your experience for best results. Spread vegetables in a single layer. Fruit Preparation Pre-treatmet Dryness Test Time - Hours Artichoke Cut into 1/3 inch strips Steam until tender 5-13 Asparagus Cut into 1 inch pieces Blanch 4-5 min Beans Cut into 1 inch pieces Blanch until translucent 8-26 Beets Remove top & skin, slice Cook until tender 8-26 Brussel Sprouts Destalk & cut in half Blanch 3 min. Crisp 8-30 Broccoli Trim & slice Blanch 3-5 min Cabbage Trim & slice 1/8 inch thick Blanch 4-5 min Carrots Shred or slice Blanch 5 min Cauliflower Trim & slices Blanch 3 min Celery Cut into ¼ inch slices 6-14 Chives Chop 6-10 Cucumber Peel & slice ½ inch thick 6-18 Eggplant/Squash Peel & slice ¼ inch thick Blanch 5 min Garlic Remove skin & slices 6-16 Hot Peppers Dry whole 8-14 Mushrooms Slice, chop or whole 6-14 Onions Remove skin, tips & roots. Slice thinly or chop 8-14 Peas Dry whole Blanch 3-5 min Peppers Red / Green Slice into ¼ inch strips, remove seeds & stem 4-14 Potatoes Peel, slice or dice Blanch 8-10 min Rhubarb Remove skin, cut into 1/8 inch pieces No moisture 8-38 Spinach Remove stems Blanch until wilted 6-16 Tomatoes Remove skin and cut into slices 8-24 Zucchini Slice into ¼ inch pieces Blanch 2 min

9 DRYING HERBS AND SPICES Drying your own herbs and spices is a fun and easy way to make the most of your herb garden and add delicious flavors to your meals without fat. Preparation: Pick the leaves when young and tender. Pick the seed pods before they are open. Most herbs and spices can be dried on the plant stalk or stem. Leaves and seeds are removed easily once they are dry. Wash herbs and pat dry with a paper towel. Remove dead or discolored leaves. Pre-treatment: There is no pre-treatment necessary. Dryness Testing: Herbs will be brittle and completely moisture free when touched. Store dried herbs and spices in a cool, dark place in an airtight container. Do not store in paper bags as they will absorb oils and reduce flavor. HERB AND SPICE DRYING CHART Drying times are affected by size of the batch, humidity and temperature of your home. These times are based on drying with 5 racks of herbs and spices. Times will vary, so keep a record of your experience for best results. Spread herbs and spices in a single layer. Herb/Spice Preparation Dryness Test Time - Hours Basil Wash, pat dry Chives Wash, slice, pat dry Coriander Wash, pat dry, place whole on racks Garlic Remove skin and slice Ginger Grate or slice Marjoram Wash, pat dry, place whole on ranks Mint Wash, pat dry, place whole on ranks Oregano Wash, pat dry, place whole on ranks Parsley Wash, pat dry, place whole on ranks Thyme Wash, pat dry, place whole on ranks DRYING POULTRY, FISH AND MEAT It is important that you pre-treat poultry, fish and meat prior to dehydrating. For best results when drying meat only use lean meat and marinate meat before drying. This will retain the meat's natural flavors. Salt in the marinade will also help extract water from the meat and preserve it. Drying Poultry: All poultry must be cooked before drying. Steaming or roasting is the best methods for cooking. De-bone and cut poultry into pieces and dry 2-8 hours or until all moisture has been removed. Drying Fish: Steam or bake fish for approximately 20 minutes or until fish is flaky prior to dehydrating. Dry the fish 2-8 hours or until all moisture has been removed. Drying Meat: Cut off all visible fat. Cut meat into 1/4 inch strips and marinate in the refrigerator for 6-8 hours and drain. Roast meat according to your doneness preference, cut into strips or cubes and place in dehydrator. Dry the meat 2-8 hours or until all moisture has been removed. Storing Poultry, Fish and Meat: When removing poultry, fish or meat from the dehydrator, wrap it in paper towel and let it stand for a couple of hours prior to packaging to remove any oil from the food that could cause rancidity. Refrigerate or freeze dried poultry, fish and meat as it will spoil at room temperature after 3 or 4 weeks. DRYING BREAD You can make breadcrumbs easily in your dehydrator by slicing the bread without crust into small cubes. Spread the cubs loosely on a tray. Dry the bread cubes 30 minutes to 2 hours or until cubes become crisp and all moisture has been removed. DRYING FLOWERS AND BOTANICALS You can use edible flowers for recipes, or any flowers and petals for scrap-booking and making potpourri. Preparation: Choose flowers that are not in full bloom. Full bloom flowers tend to lose their petals. Flowers should be picked after the morning dew has dried and before evening dampness occurs and should be dried as soon as possible after picking. Discard any damaged or discolored leaves and petals. Place in trays without overlapping. Drying times will vary depending on size and type of flowers. Dry the flowers 8-16 hours or until brittle. To make Potpourri: Place a handful of flowers in a plastic bag with a seal. Add 3-4 drops of perfumed or essential oils, seal the bag and shake to blend the botanicals and the oil. You can refresh the potpourri by re-scenting the botanicals with oil in a plastic bag about once a month or when the scent becomes too faint. 9

10 DRYING RECORDS CHART Produce Date Weight before drying Pre-treatment method Humidity Low ~ High Drying time Start Drying time Finish Weight after drying 10

11 REHYDRATING FOOD Rehydrating is the process of putting moisture back into the food that you have dried. There are several ways of rehydrating dried food: Use 1 cup of liquid for each cup of dried food. Liquid can be water, fruit or vegetable juice or clear broth. o Fruit or vegetables can be placed in a container with cold water or liquid and refrigerated for hours. Always rehydrate in the refrigerator as room temperature creates an environment for harmful bacteria to develop. o Fruit or vegetables can be immersed in boiling water for 5-10 minutes. o Dried poultry, fish and meat can be rehydrated in hot water or cooked in soup. o Steaming will prevent the loss of nutrients. Place the dried food in your Biggest Loser Steamer and allow 5-35 minutes depending on the size and quantity of the food to be rehydrated. o Microwaving is another method of rehydrating. Place 3 ½ ounces of dried food in a microwave-safe container with 6 ½ ounces of liquid (water, juice or broth). Microwave for 2 minutes on high. Repeat the process for 2 minutes each time until desired consistency is reached. Do not add seasonings, especially salt or sugar before or during this process because it may change the flavor of the food and slow the process down. You may add seasonings after you have completed rehydrating food. You can use the liquid that remains after rehydrating in your recipes for added nutritional value. Uses for rehydrated foods o Sauces, casseroles, marinated vegetables, salads, pies, soup, cereal, pasta, stir fry, stuffing, chili and dips. o Food like garlic, chilies and tomatoes can be placed in bottled olive oil for extra cooking flavor. CLEANING AND MAINTENANCE Before removing trays or cleaning, always unplug the unit from the wall outlet. DO NOT ATTEMPT TO CLEAN WHILE THE UNIT IS RUNNING. CAUTION: NEVER IMMERSE THE BASE, CORD OR PLUG IN WATER OR OTHER LIQUID. Remove the trays and lid from the base, remove and store food according to directions provided. Trays and lid may be safely washed in the dishwasher, or by using warm water and a mild dish detergent and sponge. Do not use abrasive cleaners of any kind or abrasive scrubbers. If food is stuck to a tray, allow it to soak in warm soapy water, the remove with a sponge or nylon dish brush. Wipe the base clean with a damp cloth or damp paper towel. Dry thoroughly and reassemble for storage. TROUBLESHOOTING The Dehydrator will not operate. Has a household fuse blown, or has a circuit breaker tripped? Is the power supply cord properly seated in the unit and the outlet? Has the cord been damaged in some way? If so, DO NOT USE THE APPLIANCE. Contact Customer Service for replacement information. Dehydrated food is not dry enough. You may be attempting to dry too much food at once and may need to create smaller batches. You may have overlapped food on a tray; if so, rearrange so that nothing overlaps and continue drying. You may need to increase drying time due to the thickness of your food slices, or due to the humidity in your home. Dehydrated food is too dry. You need to check your food that is drying every hour, especially when you first begin using the dehydrator to obtain the consistency you desire. You may need to decrease the drying time based on quantity, thickness and humidity in your home. Food is dehydrating unevenly. When you check your progress every hour, you may need to rotate the bottom-most trays to the top and move the top-most trays lower in the stack to facilitate more even drying. Keeping a record of your pre-treatment, food weight and drying times will allow for constant improvement in your results.

12 WARRANTY INFORMATION Taylor warrants this product to be free from defects in material or workmanship for one (1) year for the original purchaser from date of retail purchase. It does not cover damages or wear resulting from accident, misuse, abuse, commercial use, or unauthorized adjustment and/or repair. If service is required, do not return to retailer. Should this product require service (or replacement at our option), please contact Taylor Customer Service at: There are no expressed warranties except as listed above. This warranty gives you specific legal rights, and you may have other rights which vary from state to state. If you need replacement parts Use only Taylor specified parts. These specified parts will fit right and work right because they are made with the same precision used to build every new Taylor appliance. Keep this book and your sales slip together for future reference. You must provide proof of purchase for warranty purposes. For additional product information, or warranty information in Canada or elsewhere outside the USA, please contact us through Taylor is a registered trademark of Taylor Precision Products and its affiliated companies. All rights reserved. Made to our exact specifications in China The Biggest Loser is a registered trademark of NBC Studios, Inc., & Reveille LLC. All Rights Reserved. AD1600BL