Salton DH-1171 Instruction Booklet page 10

VEGETABLE
Eggplant
Garlic
Greens – Spinach, Wash very thoroughly, trim stems.
Kale, Chard, Turnip Steam until wilted.
Mushrooms
Okra
Onions, Leeks
Parsley
Parsnips
Peas
Peppers, sweet,
green, red
Peppers, hot
Potatoes
Rutabagas
Squash/summer
Tomatoes
Turnips
Zucchini
PREPARATION
Peel then slice 6 mm – 12 mm
(1/4" – 1/2") thick
Separate into cloves. Remove outer
skin, slice, then place to dry. Grind
when ready to use.
Choose young mushrooms. Gently
brush to remove dirt. Slice 10 mm
(3/8") thick, dip in lemon juice
to retain white colour.
Choose young okra. Wash, trim
pods, cut into 6 mm (1/4") circles.
Remove tops, bottoms and skin. Cut
into 12 mm (1/2") slices or chunks.
Use cheesecloth to prevent falling
through tray. Stir while drying.
Tear into small pieces. Chop once dried.
Slice or dice into 6 mm (1/4")
pieces. Steam until tender.
Use tender young peas. Shell. Blanch
until tender. Stir during drying.
Cut in half. Remove seeds, cut into
6 mm (1/4") strips.
Wear rubber gloves while handling.
Place whole pepper on trays to dry.
No need to peel potatoes. Slice or dice
into 6 mm (1/4") pieces. Steam until tender.
Slice thin or dice into 6 mm (1/4")
pieces. Steam until tender.
Do not peel. Wash and trim. Slice
into 6 mm (1/4") thick pieces.
Remove stems. Remove skin by
dipping in boiling water. Halve or
slice into 6 mm (1/4") pieces.
Slice thin or dice into 6 mm (1/4")
pieces. Steam until tender
Slice 3 mm (1/8") thick.
DRYNESS TEST
Leathery
Brittle
Very brittle
Leathery
Leathery
Brittle
Brittle
Leathery
Brittle
Leathery
Leathery
Brittle
Leathery
Leathery
Leathery
Leathery
Leathery
TIME (Hrs)
4 – 15
4 – 12
4 – 10
5 – 12
4 – 10
5 – 12
2 – 4
4 – 12
4 – 12
4 – 12
4 – 16
4 – 16
10 – 6
4 – 16
6 – 20
24 – 36
24 – 36
10