Salton VitaPro DH1454 Instruction Booklet
  1. Manuals
  2. Brands
  3. Salton Manuals
  4. Kitchen Appliances
  5. VitaPro DH1454
  6. Instruction booklet

Salton VitaPro DH1454 Instruction Booklet

Food dehydrator
Hide thumbs
Table of Contents

Advertisement

Quick Links

VitaPro
TM
food dehydrator
Instruction Booklet
Model DH1454

Advertisement

Table of Contents
loading

Related Manuals for Salton VitaPro DH1454

Summary of Contents for Salton VitaPro DH1454

  • Page 1 VitaPro food dehydrator Instruction Booklet Model DH1454...

  • Page 2: Important Safeguards

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

  • Page 3: Parts List

    INTRODUCTION Your Salton Food Dehydrator provides an 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: Temperatures For Drying

    Flowers 95-105°F 35-40°C 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: Fruits Preparation And Pretreatment

    7. Press the On/Off Switch to the ‘O’ (Off) position and unplug from wall outlet. 8. Follow the instructions in the ‘Care and Maintenance’ section. SELECTING AND PREPARING FOODS FOR DEHYDRATION All foods to be dried should be in good condition. •...

  • Page 6: Fruit Drying Chart

    d) Syrup blanching: To achieve a sweeter tasting candied fruit, use syrup blanching to retain the colour of fruit. Mix 250ml (1 cup) sugar, 250ml (1 cup) white corn syrup and 500ml (2 cups) water in a large heavy saucepan. Add .7 kgs (1-1/2 lbs.) of cut fruit. Bring to a boil. Remove from heat and let stand (do not stir) about 35 minutes.

  • Page 7: To Make Fruit/Leather Roll-Ups

    Kiwi Peel, remove seeds and cut into 6mm (1/4”) Pliable 15-24 slices. Lemons Do not peel. Cut into 6mm (1/4”) slices. Brittle 4-24 Grate when ready to use. Mango Peel, remove seeds and cut into 6mm (1/4”) Pliable 15-24 slices. Nectarines Peeling not necessary.

  • Page 8: Vegetable Drying Chart

    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 6mm (1/4”) slices. For other vegetables follow instructions in the drying chart. 4) As with fruits, pretreating of vegetables is optional.
  • Page 9 Asparagus Cut into 25mm (1”) pieces. Brittle 4-10 Beans, wax Cut into 25mm (1”) pieces. Steam blanch Brittle 4-15 and green until translucent. Stir beans on tray once half dried to ensure more even drying. Beets Steam, remove tops, skin and roots. Slice Brittle/dark 4-12 or dice into 6mm (1/4”) pieces.

  • Page 10: Herb Drying Chart

    Peas Use tender young peas. Shell. Blanch until Brittle 4-12 tender. Stir during drying. Peppers, Cut in half. Remove seeds, cut into 6mm Leathery 4-12 sweet, green, (1/4”) strips. Peppers, hot Wear rubber gloves while handling. Place Leathery 4-16 whole pepper on trays to dry. Potatoes No need to peel potatoes.

  • Page 11: Important Note

    HERB/ SPICE PREPARATION TIME (Hrs) Basil Wash, place leaves on trays. Chives Wash, slice into desired lengths Ginger Slice, place onto trays Mint Wash, place whole stems on trays Oregano Wash, place whole stems on trays Parsley Wash, place whole stems on trays Thyme Wash, place whole stems on trays MEAT, CHICKEN AND FISH...
  • Page 12 Flower Petals: 1. To make potpourris spread petals loosely on the Trays. 2. Dry for approximately 5 hours. 3. Store the petals in decorative containers or sachet bags and tie with a ribbon. NOTE: You can sprinkle the petals with spices like powdered cinnamon, whole cloves, a bit of dried rosemary or mint for variety.

  • Page 13: Helpful Hints

    Soak vegetables in covered saucepan in unsalted water for 2 - 10 hours. Use water that has been used for rehydrating in your recipes. One cup of dried vegetables will yield about two cups or rehydrated vegetables. Boiling • Place 250ml (1 cup) of dehydrated fruits into 250ml (1 cup) of water. Simmer until tender.

  • Page 14: Recipes

    5. Make sure the Trays and Lid are completely dry before replacing them on the Base and storing. 6. Any other servicing should be performed by an authorized service representative RECIPES Mixed Fruit 225g (1/2 lb.) Strawberries Kiwi 250 ml (1 cup) Pineapple chunks, canned Slice fruit about 3 –...
  • Page 15 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 16 NOTES: Type of Size Total Weight Per Dehydrating Food Quantity Tray Time...

  • Page 18: Limited Warranty

    LIMITED WARRANTY **The original sales receipt is the only acceptable proof of purchase** Salton Canada warrants that this appliance shall be free from defects in material and workmanship for a period of two (2) years from the date of original purchase.
  • Page 19 2-3 weeks) For added protection, we suggest that you use an insured delivery service with tracking information when returning your product. Salton Canada will not be held responsible for in-transit damage or for packages that are not received. Name...

Table of Contents