Salton DH1273 Instruction Booklet
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Salton DH1273 Instruction Booklet

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Food Dehydrator
Instruction Booklet
Model: DH1273

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Summary of Contents for Salton DH1273

  • Page 1 ® Food Dehydrator Instruction Booklet Model: DH1273...

  • Page 2: Important Safeguards

    Return appliance to Salton for examination, repair or adjustment. See Warranty section. 8. The use of accessories or attachments not recommended by Salton may cause hazards. 9. DO NOT use outdoors.

  • Page 3: Polarized Plug

    Do not modify the plug in any way. INTRODUCTION Your Salton Food Dehydrator provides a fast economic way to dehydrate food. Dried food can be eaten as a snack or used in preparation of meals. Follow the easy directions in this booklet to dehydrate fruits, vegetables, meats and more.
  • Page 4 HOW TO USE 1. Before using your Salton Food Dehydrator read this Instruction Booklet. 2. Prepare the food according to its type (See the sections in the following pages for fruits, vegetables, etc.). Arrange food on Dehydrator Trays. Food should be placed on the Dehydrator Trays so the slices are not overlapping.
  • Page 5 FRUIT Preparation and Pretreatment 1. Wash all fresh fruit. Dry thoroughly before placing on trays. 2. Remove any blemishes or spoiled spots. 3. Pit fruits such as cherries, apricots, prunes, etc. 4. Smaller fruits such as grapes may be dried whole. 5.
  • Page 6 NOTE: • Fruits with tough skins (grapes, prunes, cherries, etc.) may be water blanched. Dip fruits in boiling water for a few seconds to crack the skins. This will allow moisture inside to surface more readily during drying. • Before drying pretreated or blanched food, remove any excess moisture by placing the food on paper towels or clean cloths and pat dry.
  • Page 7 FRUIT PREPARATION TEXTURE TIME WHEN DRY (Hrs) Lemons Do not peel. Cut into 6 mm Brittle 4 – 24 (1/4") slices. Grate when ready to use. Mango Peel, remove pit and cut Pliable 15 – 24 into 6 mm (1/4") slices. Nectarines Peeling not necessary.
  • Page 8 VEGETABLES Preparation and Pretreatment 1. Choose vegetables that are fresh and crisp. 2. Wash thoroughly and dry. Remove any blemishes or spoiled spots. 3. Whenever possible slice vegetables into 6 mm (1/4") slices. For other vegetables follow instructions in the drying chart. 4.
  • Page 9 VEGETABLE PREPARATION DRYNESS TEST TIME (Hrs) Artichokes Cut hearts into 3 mm (1/8") strips. Brittle 4 – 12 Boil 5 – 8 minutes in a mixture of 15 ml (1 tbsp.) lemon juice and 250 ml (1 cup) water. Asparagus Cut into 25 mm (1") pieces.
  • Page 10 VEGETABLE PREPARATION DRYNESS TEST TIME (Hrs) Eggplant Peel then slice 6 mm – 12 mm Leathery 4 – 15 (1/4" – 1/2") thick Garlic Separate into cloves. Remove outer Brittle 4 – 12 skin, slice, then place to dry. Grind when ready to use.

  • Page 11: Important Note

    HERBS Preparation 1. Rinse and shake off excess water. 2. Pat dry with paper towels. 3. Remove any discoloured leaves. DO NOT remove the stalk or stem. 4. Spread loosely on Dehydrating Trays. 5. Make sure that the herbs are totally dry then remove the stems and leaves. Herb Drying Chart Herbs and spices should be dried at 35 - 40ºC (95 - 105ºF).
  • Page 12 2. Marinate for approximately 6 – 8 hours in the refrigerator. (See the Recipe section for marinade recipes.) 3. Dry meat in an uninterrupted drying cycle for 8 – 10 hours until it cracks when bent. FLOWERS Preparation Whole Flowers: Flowers should be dried at 35 - 40°C (95 - 105°F).
  • Page 13 • Store meats or chicken in the refrigerator or freezer. • If storing foods in the freezer, be sure to use containers or bags that are designed for freezer storage. See the Packing & Storage section. • Dehydrated food should be checked about once a month for signs of moisture or mold.

  • Page 14: Helpful Hints

    Steaming • Fruits can be softened by steaming for approximately three to five minutes. • Vegetables can be steamed until cooked. Time depends on the kind and size of vegetables. Cooking • Simply add the vegetables to the desired recipe. Be sure to add enough extra water to sufficiently re-hydrate the dried produce.
  • Page 15 RECIPES Mixed Fruit 225 g (1/2 lb.) Strawberries Kiwi 250 ml (1 cup) Pineapple chunks, canned Slice fruit about 3 – 6 mm (1/8 – 1/4") thick. Place on Dehydrator Trays. Dehydrate, using the Fruit Time Chart as a guide. Remove fruit from Dehydrator Trays.
  • Page 16 Vegetable Soup 500 ml (2 cups) Boiling water 500 ml (2 cups) Mixed dried vegetables 1 clove Garlic, minced 3 ml (1/2 tsp.) Dried basil 3 ml (1/2 tsp.) Dried tyme 500 ml (16oz.) Can of crushed tomatoes 750 ml (3 cups) Broth 180 ml (3/4 cup) Small pasta...
  • Page 17 NOTES: Type of Food Size Total Quantity Weight Per Tray Dehydrating Time...

  • Page 18: Limited Warranty

    SALTON CANADA Customer Service Department 81A Brunswick, Dollard-des-Ormeaux, Quebec, Canada H9B 2J5 website: www.salton.com E-mail: service@salton.com Fax: 514-685-8300 Tel: 514-685-3660 Ext. 226 * Return/exchange policies at each retailer vary and may differ from the SALTON Canada 1 year limited warranty period.

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