Salton VitaPro DH1454 Instruction Booklet page 9

Asparagus Cut into 25mm (1") pieces.
Beans, wax Cut into 25mm (1") pieces. Steam blanch
and green until translucent. Stir beans on tray once half
dried to ensure more even drying.
Beets Steam, remove tops, skin and roots. Slice
or dice into 6mm (1/4") pieces.
Broccoli Separate into fl orets. Steam until tender, 3-5
minutes.
Brussel Cut sprouts from stocks. Cut in half
Sprouts lengthwise. Steam until tender.
Cabbage Trim, then cut into 3mm (1/8") thick strips.
Carrots Slice or dice into 6mm (1/4") pieces. Steam
until tender.
Caulifl ower Separate into fl orets. Dip into mixture of 2
litres/quarts water and 45ml (3 tbsp.) salt for
2 minutes. Steam until tender.
Celery Separate leaves and stalks. Cut stalks into
6mm (1/4") slices. Place both on tray to dry.
Remove leaves fi rst they dry faster.
Chives Chop and spread on tray.
Corn Remove husks and silks. Steam on cob until
tender. Cut from cob and spread on tray.
Use cheese cloth to prevent kernels from
falling through tray. To ensure even drying,
stir several times.
Cucumbers Pare and cut into 3mm (1/8") slices.
Eggplant Peel then slice 6mm – 12mm (1/4" - 1/2")
thick
Garlic Separate into cloves. Remove outer skin,
slice, then place to dry. Grind when ready
to use.
Greens- Wash very thoroughly, trim stems. Steam
spinach, turnip, until wilted.
chard, kale
Mushrooms Choose young mushrooms. Gently brush to
remove dirt. Slice 10mm (3/8") thick, dip in
lemon juice to retain white colour.
Okra Choose young okra. Wash, trim pods, cut
into 6mm (1/4") circles.
Onions, Leeks Remove tops, bottoms and skin. Cut
into 12mm (1/2") slices or chunks. Use
cheesecloth to prevent falling through tray.
Stir while drying.
Parsley Tear into small pieces. Chop once dried.
Parsnips Slice or dice into 6mm (1/4") pieces. Steam
until tender.
Brittle 4-10
Brittle 4-15
Brittle/dark 4-12
red
Brittle 4-15
Brittle 4-16
Leathery 4-10
Leathery 4-15
Leathery 4-15
Brittle 4-12
Brittle 4-6
Brittle 4-16
Leathery 4-15
Leathery 4.-15
Brittle 4-12
Very brittle 4-10
Leathery 5-12
Leathery 4-10
Brittle 5-12
Brittle 2-4
Leathery 4-12
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